Monday, May 3, 2010

may flowers.

April showers... bring May flowers

These centrepiece ideas, courtesy of are sure to dress up your wedding, bridal shower or dinner party while giving guests a lovely & in some cases delicious take away gift. Incorporate your favourite Spring flowers & colours to personalize this idea & make it your own.

My favourite pick: edible chocolate centrepieces. A fun DIY project. Tweak the recipe or experiment with other yummy dessert recipes to create a fun & delicious surprise for your guests.

Give guests sprightly bouquets of their own: arrangements of 'Ping Pong' mums, chamomile, and lady's mantle (or other blooms to fit your color scheme). The flowers are held in small plastic floral tubes filled with water.

A cluster of potted zinnias adds charm to the table at a country or casual wedding, bridal shower or event. A sign next to the display asks guests to "Please pick one." The pots are painted with acrylic paint to match the flowers. The theme that inspires the favor continues at each place setting: Seeds packaged in glassine bags are attached to each of the tented place cards with yellow twine that is inserted through two small punched holes, then tied in a bow. Directions for planting are printed inside the cards.

This delectable display starts with votive candleholders filled with chocolate pudding and topped with crushed-cookie "dirt." Lemon verbena, lavender, and basil flowers sprout from each pot. Serve your treats with wooden ice cream spoons stamped with initials to resemble plant tags.

DIY: "Potted" Chocolate Pudding


Makes 20 three-ounce servings (5 1/2 cups)

  • 3/4 pint sugar
  • 6 tablespoons cornstarch
  • 3 tablespoons cocoa powder
  • Pinch of salt
  • 2 1/2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 12 ounces best-quality semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into bits
  • 14 chocolate cookies, ground fine
  • 20 sprigs edible, organic flowering herbs


  1. Whisk sugar, cornstarch, cocoa, and salt in a medium pan. Combine cream, milk, and vanilla in a large measuring cup. Whisk 2 cups liquid into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
  2. Place pan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 7 to 8 minutes. Add chocolate; cook, whisking until melted, about 1 minute. Remove from heat; whisk in butter until melted. Divide pudding between glasses, leaving about 1/2 inch at the top. Refrigerate until completely set, about 1 hour; chill until ready to serve.
  3. Just before serving, top each with 1 1/2 teaspoons crushed cookies, and "plant" an herb sprig. Serve cold.

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