Party/Showers Archives - Page 146 of 163 - Garden Seeds and Honey Bees

It was fun to make these flowers for a “Young Women in Excellence” activity we had on a Sunday evening it went wonderfully. I hope this inspires you to make some of these flowers for an event you are having.

Fluffy Decorating Flowers

Supplies needed:

*10 Coffee Filters per flower, moisten filters and then let them dry
*22 Gauge Wire, cut in 12 inch pieces per flower
*Wooden Dowels cut to length desired (I used a 3/16 inch dowel 12 inches long and cut the dowel in half)
*Paper Glue, of your choice
*Scissors
*Wire Cutters
*Floral Tape, White or color of your choice

I hope the directions and pictures will help in assembling these Fluffy Decorating Flowers.

Also see Unusually Lovely

*12 inches 22 Gauge Wire
* Poke wire through the center of one of the smaller flower petal coffee filters
*make a loop with the wire
*add a dab of glue
* bring up the edges of the flower petal coffee filter having the glue and wire in the center
*twist, adding the 4 more smaller flower petal coffee filters, twisting each one before adding another petal
*add about 5 inches of white floral tape and wrap around end of petal centers and add a dab of glue

*add the last five larger petal coffee filters, adding one at a time twisting in the middle around the wire after each petal is add
*add a dabs of glue when needed
*wrap the wire around the dowel attaching the coffee filter flower at the twisted center
*add a dab of glue if desired and wrap wire around dowel wrapping down the dowel and then wrap back up the dowel to the flower
*Wrap with as much white floral tape as needed to wrap and cover wire
*fluff flower and ad to a vase, jars and etc…….

Acorns were made with mini vanilla wafers, frosting the bottom of wafer and adding unwrapped Hershey Kiss. You could also add a mini chocolate chip for a stem using frosting to attach.

Enjoy!

Lindy

We made these cut little chicken cream puffs at our Young Women’s “Princess/Queen Tea Party” activity. They are fun to make and you could add any filling you like. We will be making more fillings for these cream puffs in the future. You can also see our St. Patrick’s Puffs Here.

Cream Puffs/Profiteroles

*2 cups Water
*1 cup Butter
*2 cups All-purpose Flour
*1 teaspoon Salt
*6 large Eggs

Pre-heat oven 400*F.

In a sauce pot on medium heat, bring the water and butter to a boil. Remove from heat and quickly stir in the flour and salt and stir until it makes a smooth paste. Place the dough/paste and with a hand mixer mix in eggs one at a time until mixture is smooth and elastic in texture.

In a pastry bag (or cookie scoop of your choice for size and scoop onto Silpat covered 1/2 baking sheet) using a 806 round tip and pipe dough paste onto Silpat covered 1/2 baking sheet in size desired.

Tip: Wet the tip of your finger and touch the peaks on each cream puff to make smooth top.

Bake cream puffs for 15 minutes, then turn down heat and bake another 8 minutes at 325* F. Until they brown slightly. Remove cream puffs from the oven and cut/poke a small slit in each cream puff to remove moisture. Place cream puffs back into the oven turning the oven off and open door and allow cream puffs to dry out about 15-45 minutes. Remove again from the oven and pipe filling into cream puffs or cut puff in half and add filling of your choice.

Optional: I like to remove some of the baked insides if slicing open to fill with filling.

For the above pictured cream puff we made the chicken filling.

Meat Fillings:

*Fresh ground or 1 can canned Ham, Shredded Chicken or 1 can canned or 1 can canned Clam, Chopped fine (6-8 ounces canned meats)
*1/2 cup Sour Cream
*1/4 cup Olive Oil Mayonnaise
*1/2 cup plain or Vanilla Yogurt
*1/2 cup grated Parmesan Cheese
*1/3 cup minced onion, red, yellow or white
*1/4 teaspoon ground Black Pepper
*1/4 cup Parsley, minced
*1 teaspoon Worcestershire Sauce

Combine the above ingredients in bowl. Scoop or pipe into cream puffs with pastry bag with a 806 round tip. Refrigerate until ready to eat. Enjoy!