Saturday, June 30, 2012

Queen of Hearts Marietta

The Queen of Hearts Marietta location will be closing on July 15.  There are great sales going on store wide right now.  Head over this weekend and check it out.  Stay tuned for the new location that will be opening in the near future.

Stay cool this weekend,
The Queen

Monday, June 25, 2012

Great Garden Decor

Here are some inspiring photos of great garden decor.  These gardens all have used wonderful vintage and antique finds to add charm and personality.  Old chipped up wooden doors, even old iron bed headboards make great additions to these gardens.  The sculptures are made of vintage glass vases, bowls and plates and add a bit of bling to the garden.  The Queen has many of these wonderful treasures in each of our  three locations.  Come have a ball searching our aisles for some treasures to add to your garden.

These last three treasures were found at the Queen of Hearts Alpharetta location.  Come by and check them out for yourself.
Happy Treasure Hunting!
The Queen

Wednesday, June 13, 2012

Great Gifts for Dads at The Queen of Hearts

The Queen of Hearts has an abundance of great gift ideas for your dad.  Whether your dad is a fisherman, vintage book collector, military buff or poker player you will be able to find something unique for your father at The Queen.  Here is a small sampling of some of the treasures that can be found in anyone of our three locations in Alpharetta, Buford, or Marietta.

Happy Father's Day to all of the wonderful dads out there,
The Queen

Monday, June 11, 2012

Delicious Zucchini Recipes

As promised here are the recipes for the zucchini loaf and bars that were served at the last Late Night at the Queen in Alpharetta.

Lemon-Zucchini Loaf with Lemon Glaze

Makes one 9×5″ loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
  • 2 eggs, slightly beaten
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
Lemon Cream Cheese Frosting
  • 1 (8 oz) pkg reduced fat cream cheese
  • 1 cup powdered sugar
  • 1 1/2 tsp lemon zest
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
  2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
  3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
  4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.
Bon Appetit,
The Queen