A modern Mix in the dining room using thrifted finds or second hand items
I’m joining Rachel of Cherry Street Blossoms and a few friends to share our thrifted or second hand tables for the holidays. If you are coming over from The Tiny White House, welcome! I’m so happy you are here!
We shared our Thanksgiving thrifted tables and we all loved it so much that we decided to share our Christmas tables. What I love about doing this is that it really makes you get creative. The rules are: use only what you have or have found at a thrift store. Buy nothing new and that includes flowers. Foraging is encouraged!
A colorful mix of candles
Growing up my mom had these Fitz & Floyd plates and mugs and used them when she served cake and coffee for her bridge group. I have always loved them since they are black and a few months ago…they arrived on my doorstep. I knew I was going to incorporate them into my “thrifted” or “secondhand table.”
Handed down dinnerware gets a second chance
The assortment of candles were purchased for this blog post and the colors were inspired by the Sara Midda’s South of France: A Sketchbook cover. I never would have thought I would end up using them on one table, but the colors of the flowers in the plates coordinated beautifully. The candlesticks are all from my mom and are assortment of crystal and silver and are a mix of styles.
I re-purposed my favorite black and white anemones from a larger bouquet and used our collection of glass bottles as vases. Whenever we travel I always bring home a bottle or two as a souvenir.
The purpose of doing this is to remind ourselves that we have so many pretty things and to use them before buying new. So what do you have hiding in storage? Think of new ways to put things together combining old and new to create a modern mix! Make sure to head over to Adored House to see what Dana has going on in her dining room using thrifted finds and then check out all the participants listed below.
“A party without cake is just a meeting”
Gingerbread Cake with Tangerine Glaze
This is a very moist cake that has a rich, dark molasses flavor, but is not overly sweet. It’s easy to make and can be wrapped and put into the freezer. I love holiday recipes that can be made ahead. I usually add the icing after taking it out of the freezer.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger (or 1–2 drops ginger vitality essential oil)
- 1/4 teaspoon ground clove (or 1 drop clove vitality essential oil)
- 1 teaspoon ground cinnamon (or 4 drops cinnamon vitality essential oil)
- 1/8 teaspoon ground black pepper
- 3/4 cup dark molasses
- 3/4 cup hot tap water
- 1/2 cup salted butter softened to room temperature
- 1 teaspoon vanilla extract
- 1/3 cup dark brown sugar
- one large egg at room temperature
- One cup confectioners sugar
- The juice of one tangerine and 3-4 drops tangerine or orange vitality essential oil.
- preheat oven to 350º and line a loaf pan with parchment paper. Using the wrapper from the butter, grease the parchment paper.
- Whisk together the dry ingredients: flour, baking soda and spices (if using essential oils, wait to add to the wet ingredients)
- In a large glass measuring cup or bowl, whisk together the molasses and hot water.
- In a large bowl using a hand mixer or a stand-mixer fitted with the paddle attachment, beat the butter on high until smooth.
- Add the brown sugar and beat again until fairly smooth, scraping down the sides.
- On medium speed, add in the eggs and vanilla and any essential oils if using.
- With the mixer on low, add in the molasses and water and mix until just combinesd
- Add in the dry ingredients slowly and mix until combined. Batter will be thin, but should not have any lumps.
- Pour batter into prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted in the center and comes out clean.
- Allow to cool completely then transfer to a wire rack.
- Whisk together the confectioners’ sugar and tangerine juice, essential oil drops and drizzle over cooled cake.
Keywords: cake, gingerbread
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