About the Poet: John Howard Payne was an American actor, poet, playwright, and author who had most of his theatrical career and success in London. He is today most remembered as the creator of "Home! Sweet Home!", a song he wrote in 1822 that became widely popular in the United States, Great Britain, and the English-speaking world. After his return to the United States, Payne spent time with the Cherokee Indians. He published accounts that suggested their origin as one of the Ten Lost Tribes of ancient Israel. In 1842, Payne was appointed American Consul to Tunis, where he served for nearly 10 years until his death in 1852. Never was a dead poet so famous for a single song, or so honored. Payne's song was widely sung during the American Civil War, when it was treasured by troops of both the North and the South. It was also a particular favorite of President Abraham Lincoln. He asked Italian opera star Adelina Patti to perform it for him and his wife when she appeared at the White House in 1862. The Lincolns were still mourning the death of their son Willie. Newspapers exclaimed." "This song is that one touch of nature which makes the world kin. It is the frailest thread of which fame was ever spun."
" Home, Sweet Home"
John Howard Payne, 1791-1852
Mid pleasures and palaces though we may roam,
Be it ever so humble, there's no place like home;
A charm from the sky seems to hallow us there,
Which, seek through the world, is ne'er met with elsewhere.
Home, home, sweet, sweet home!
There's no place like home, oh, there's no place like home!
An exile from home, splendor dazzles in vain;
Oh, give me my lowly thatched cottage again!
The birds singing gayly, that come at my call --
Give me them -- and the peace of mind, dearer than all!
Home, home, sweet, sweet home!
There's no place like home, oh, there's no place like home!
I gaze on the moon as I tread the drear wild,
And feel that my mother now thinks of her child,
As she looks on that moon from our own cottage door
Thro' the woodbine, whose fragrance shall cheer me no more.
Home, home, sweet, sweet home!
There's no place like home, oh, there's no place like home!
How sweet 'tis to sit 'neath a fond father's smile,
And the caress of a mother to soothe and beguile!
Let others delight mid new pleasures to roam,
But give me, oh, give me, the pleasures of home.
Home, home, sweet, sweet home!
There's no place like home, oh, there's no place like home!
To thee I'll return, overburdened with care;
The heart's dearest solace will smile on me there;
No more from that cottage again will I roam;
Be it ever so humble, there's no place like home.
Home, home, sweet, sweet, home!
There's no place like home, oh, there's no place like home!
- JUST BLOOMED TODAY
- GARDEN UPDATE
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0028 RED VELVET CAKE POPS WITH MORE THAN TEN VARIATIONS!
- FAUNA
- GARDEN GIGGLE
- GARDEN GAMES~MAKE A CAKE POP HOLDER FOR A GIFT
- FEEDBACK
JUST BLOOMED TODAY
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| Icelandic Poppy |
GARDEN UPDATE
Happy to report that Elise doesn't seem to have any serious effects from her move. I made sure her branches were back in the window she loves. Thanks, Aunt Ruth, you're one smart lady! She suggested I start a cutting of Elise in case things went south. I did just that, so Elise will live on.
GARDEN GIGGLE
Happy to report that Elise doesn't seem to have any serious effects from her move. I made sure her branches were back in the window she loves. Thanks, Aunt Ruth, you're one smart lady! She suggested I start a cutting of Elise in case things went south. I did just that, so Elise will live on.
GARDEN GIGGLE
What do they serve at birthday parties in heaven?
Angel food cake, of course!
What is an elf's favorite kind of birthday cake?
Shortcake!
What cake do bats like?
Upside-down cake!
What type of cake weighs itself at Weight Watchers?
Pound Cake
What type of cake is really valuable?
Marble Cake
What type of cake loves to visit Europe?
German Chocolate Cake
Why type of cake "grows" in orchards?
Fruitcake
FAUNA
Can there possibly be anything better than cake? <sigh> But with all the dieters out there the birth of the cake pop was heralded as a small miracle. Just enough cake to satisfy, without all the guilt. Basically a glorified donut hole, without the frying AND you get candy coating...ok what's not to love?
The recipe listed is for the basic cake pop- you will need to choose your flavor-ite! Here are some great ideas (and will follow this recipe with the instructions):
- Cookies N Cream
- Peanut Butter Cup
- Raspberry Truffle
- Red Velvet
- Chocolate Covered Cherry
- Birthday Cake
- Ultimate Chocolate
- Lemon Cream
- Tiramisu
- Chocolate Mint
- Coconut
- Carrot Cake
CAKE POPS
You Will Need:(1) package 2-layer-size cake mix
(1) - (1) 1/2 cups frosting or butter frosting (recipe follows)
(12)ounces vanilla- or chocolate-flavored candy coating, chopped
(12)ounces semisweet, dark, or white baking chocolate, chopped
34 - 36 lollipop sticks (Editor's Note:find these at a craft store, such as Michaels or anywhere that sells cake making supplies)
Instructions:
Prepare desired-flavor cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.
Remove cooled cake from pan and crumble into a very large mixing bowl. Add desired-flavor frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1 1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.(Editor's Note: If the higher amount of frosting is used, the cake balls will be rich and creamy but softer set. Make sure the balls are frozen solid and work quickly when dipping).
In a small microwave-safe dish heat 1 ounce of the coating (about 1/4 cup) on 50% power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted chocolate and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.
Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.(Editor's Note: If you don't want pops to have a flat side, poke the ends of the lollipop sticks into floral foam to suspend the pops until the chocolate is set.) After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.
from the test kitchen
Variations:(Editor's Note: Please note variations in the frostings, with recipes given as well in the next section)
from the test kitchen
Variations:(Editor's Note: Please note variations in the frostings, with recipes given as well in the next section)
Red Velvet:Use red velvet cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake.
Instructions:
nutrition facts Servings Per Recipe 34,Calories 207, Protein (gm) 1,Carbohydrate (gm) 30, Fat, total (gm) 10,Saturated fat (gm) 6,
Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 23, Riboflavin (mg) 0, Sodium (mg) 126, Potassium (mg) 39,
Calcium (DV %) 30, Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet
GARDEN GAMES
Raspberry Truffle: Use white cake mix, Raspberry Frosting, semisweet or dark chocolate, and chocolate-flavored candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a fresh raspberry.
Chocolate-Covered Cherry:Use chocolate cake mix, almond frosting, semisweet or dark chocolate, and chocolate-flavored candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.
Cookies and Cream: Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup crushed chocolate sandwich cookies with cream filling into crumbled cake. After dipping pop, sprinkle with 1/2 cup crushed chocolate wafer cookies while coating is still wet.
Peanut Butter Cup:Use chocolate cake mix, Peanut Butter Frosting, chocolate-flavored candy coating and semisweet or dark chocolate for dipping. Stir 1 cup chopped chocolate-covered peanut butter cups into crumbled cake. After dipping pops, sprinkle with 1 cup finely chopped dry roasted peanuts while coating is still wet.
Carrot Cake:Use carrot cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1 1/2 cups finely chopped toasted pecans while coating is still wet.
Tiramisu:Use yellow cake mix, Coffee Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.
Coconut:Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup toasted flaked coconut into crumbled cake. After dipping pops in white chocolate, sprinkle with additional 1 cup toasted flaked coconut while chocolate is still wet.
Lemon Cream:Use lemon cake mix, Lemon Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in candy coating, sprinkle with 1/4 cup finely crushed hard lemon candies (drops) while chocolate is still wet.
Ultimate Chocolate:Use devil's food chocolate cake mix, Chocolate Frosting, and chocolate- flavored candy coating and dark chocolate for dipping. After dipping pops, sprinkle with 1/4 cup miniature semisweet baking pieces while chocolate is still wet.
Birthday Cake:Use confetti cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. If desired, tint vanilla candy coating with paste food coloring. After dipping pops, sprinkle with 2 tablespoons decorative confetti candies while coating is still wet.
Chocolate Mint: Use white cake mix, Peppermint Frosting, chocolate-flavored candy coating, and semisweet or dark chocolate for dipping. Stir 1 cup miniature semisweet baking pieces into crumbled cake. After dipping pops in chocolate, sprinkle with 1/2 cup shaved layered chocolate mint candies.
Editor's Note:Make Ahead Tip! Make-Ahead Directions:Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.
Basic Butter Frosting
You Will Need:
Chocolate-Covered Cherry:Use chocolate cake mix, almond frosting, semisweet or dark chocolate, and chocolate-flavored candy coating for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry.
Cookies and Cream: Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup crushed chocolate sandwich cookies with cream filling into crumbled cake. After dipping pop, sprinkle with 1/2 cup crushed chocolate wafer cookies while coating is still wet.
Peanut Butter Cup:Use chocolate cake mix, Peanut Butter Frosting, chocolate-flavored candy coating and semisweet or dark chocolate for dipping. Stir 1 cup chopped chocolate-covered peanut butter cups into crumbled cake. After dipping pops, sprinkle with 1 cup finely chopped dry roasted peanuts while coating is still wet.
Carrot Cake:Use carrot cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops, sprinkle with 1 1/2 cups finely chopped toasted pecans while coating is still wet.
Tiramisu:Use yellow cake mix, Coffee Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet.
Coconut:Use white cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. Stir 1 cup toasted flaked coconut into crumbled cake. After dipping pops in white chocolate, sprinkle with additional 1 cup toasted flaked coconut while chocolate is still wet.
Lemon Cream:Use lemon cake mix, Lemon Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. After dipping pops in candy coating, sprinkle with 1/4 cup finely crushed hard lemon candies (drops) while chocolate is still wet.
Ultimate Chocolate:Use devil's food chocolate cake mix, Chocolate Frosting, and chocolate- flavored candy coating and dark chocolate for dipping. After dipping pops, sprinkle with 1/4 cup miniature semisweet baking pieces while chocolate is still wet.
Birthday Cake:Use confetti cake mix, Basic Butter Frosting, and vanilla-flavored candy coating and white baking chocolate for dipping. If desired, tint vanilla candy coating with paste food coloring. After dipping pops, sprinkle with 2 tablespoons decorative confetti candies while coating is still wet.
Chocolate Mint: Use white cake mix, Peppermint Frosting, chocolate-flavored candy coating, and semisweet or dark chocolate for dipping. Stir 1 cup miniature semisweet baking pieces into crumbled cake. After dipping pops in chocolate, sprinkle with 1/2 cup shaved layered chocolate mint candies.
Editor's Note:Make Ahead Tip! Make-Ahead Directions:Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.
Basic Butter Frosting
You Will Need:
(1/4) cup butter, softened
(2 2/3) cups powdered sugar
(2) -(3) tablespoons milk
(2 2/3) cups powdered sugar
(2) -(3) tablespoons milk
(1/2)teaspoon vanilla
Instructions:
In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk and vanilla. Gradually beat in the remaining 2 cups powdered sugar. If needed, beat in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency.
Some Variations:
Some Variations:
Almond:Prepare frosting as directed, except substitute 1/2 teaspoon almond extract for the vanilla.
Chocolate: Prepare frosting as directed, except substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the powdered sugar.
Coffee:Prepare frosting as directed, except add 1 1/2 teaspoons instant espresso coffee powder or instant coffee crystals. Mix with the 2 tablespoons milk to dissolve before adding.
Lemon:Prepare frosting as directed, except substitute lemon juice for the milk and add 1/4 teaspoon finely shredded lemon peel.
Peanut Butter: Prepare frosting as directed, except beat 2 tablespoons peanut butter into butter before adding powdered sugar.
Peppermint: Prepare frosting as directed, except substitute 1/8 teaspoon peppermint extract for the vanilla.
Raspberry: Prepare frosting as directed, except beat 1/4 cup seedless raspberry jam into butter before adding powdered sugar. Use one 1 tablespoon milk and omit vanilla.
Chocolate: Prepare frosting as directed, except substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the powdered sugar.
Coffee:Prepare frosting as directed, except add 1 1/2 teaspoons instant espresso coffee powder or instant coffee crystals. Mix with the 2 tablespoons milk to dissolve before adding.
Lemon:Prepare frosting as directed, except substitute lemon juice for the milk and add 1/4 teaspoon finely shredded lemon peel.
Peanut Butter: Prepare frosting as directed, except beat 2 tablespoons peanut butter into butter before adding powdered sugar.
Peppermint: Prepare frosting as directed, except substitute 1/8 teaspoon peppermint extract for the vanilla.
Raspberry: Prepare frosting as directed, except beat 1/4 cup seedless raspberry jam into butter before adding powdered sugar. Use one 1 tablespoon milk and omit vanilla.
nutrition facts Servings Per Recipe 34,Calories 207, Protein (gm) 1,Carbohydrate (gm) 30, Fat, total (gm) 10,Saturated fat (gm) 6,
Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 23, Riboflavin (mg) 0, Sodium (mg) 126, Potassium (mg) 39,
Calcium (DV %) 30, Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet
GARDEN GAMES
Make the cute cake pop holder featured in the photo by using a clean tin soup can (with label removed), ribbons, floral foam and hot glue.
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