Celebrate life's simple pleasures with Tea

Show & Tell Monday-getting ready for a birthday!

This week I will be joining in the festivities!

My favorite authoress, Jane Austen, was born on Dec. 16, 1775

 I know that Jane and Cassandra enjoyed a good cup of tea, so in her honor I'd like to do something special!

I did a bit of surfing and googling and found that I am not alone in my love all things Jane!

I wanted to share this fabulous tea party treat (wouldn't it make a lovely favor too!)

I love that the talented cookie maker put up a wonderful tutorial on her blog so that we can recreate them!http://mischiefmaricookies.com/jane_austen_teapot_cookie_howto.html

Are you a Jane Austen Fan?

Join us, and pour yourself a cup of tea, as we plan a tea party in her honor.

 

Happy Halloween! Sharing a little "treat" with you!

 I do so love the fall, the changing of the seasons! And I love that I still have a child (the youngest of 3)who adores Halloween!

Here's a recipe for a Scone"Treat" sure to make the goblins in your life smile at Tea Time.

 
So easy!

*  Bake 1 package Sweet Creme/Vanilla scones as directed. (Remember, our scone mix only needs one ingredient! :)

*  Add a scoop of vanilla or chocolate ice cream and sandwich between two scones.

*  Roll in your choice of sprinkles or candy halloween confetti.

Enjoy with a cup of cranberry harvest tea or cold fresh apple cider with your goblins!

**This would be yummy with eggnog icecream for the next holiday!

Happy Halloween!

Teatime Tuesday! Blueberry Buckle Scones :)

I'm back from my mini holiday and was pleased as punch when the sun decided to shine for our last two days!

We had a fun July 4th at Lake Wallenpaupack! I sat cuddled in a cozy chair and blanket flipping thru magazines, eying all the lovely home decor and garden ideas while my hubby and sons tossed around a football and Frisbee.

 

As I watched them it brought back fond memories of celebrations in my grandparents backyard, running thru the sprinkler, watching fireworks and eating Grandma's famous Blueberry Buckle! A little light bulb went off in my head, why not try our own version of this? (until I could get in touch with my sis to copy the family recipe!)

It was so easy, and my daughter who loves her job taste testing for me, gave them a thumbs up! :)

I used our Cinnamon Chip Scone Mix, added 1 cup of fat blueberries and tried the drop method this time. (I usually pat out the dough and use a biscuit cutter or juice cup/cutter.)

Sit back and enjoy all the fond memories as you bite into a Blueberry Buckle Scones!

 

 Delicious! :) For more wonderful Tea Time Tuesday posts visit Gina at http://kandgbookclub.blogspot.com/    

Tea Party Cookies- for the birds!

I'm sure that you've noticed all the beautiful bird's nest products in the home magazines! I'n fact I picked up some beautiful paper plates and napkins at Pier 1 that feature birds nests and that trendy damask design.

These pretty napkins and plates were sitting on my desk while I was planning our tea party menu postcard. We give these postcards out free to our tea party guests and they are also included in our "Duchess' Afternoon Tea Guild" (our fun tea of the month club!)  My recipe file was going thru my head when I suddenly remembered some adorable & tasty cookies that mom had made for easter when I was just a chicklet. :)

These are so easy and fun! Yes, they can be messy, but isn't that part of the fun with the kids!

Bird's Nest Cookies  

1 5 0z can Chow Main noodles (we used La Choy) 

2 cups semisweet chocolate morsels or light cocoa candy melts (we used Wilton)

36 small blue and green jelly beans

Line a cookie sheet with parchment paper or waxed paper. Melt  chocolate pieces using microwave or double boiler method. Mix in noodles slowly so they do not break. Scoop out cookies, drop onto parchment lined sheet. Form each into a small bird's nest. Place 2 or 3 jelly beans in center before chocolate dries. Let cookies set for 1/2 hour before serving. makes 12 -16 cookies.

Imagine a pretty Mother's Day tablescape with aqua and white and lots of spring flowers and bird's nest! Sandra Lee where are you! Better yet, I need to email my friend Dawn. Stay tuned!

"Hot Cross" Scones

I was reaching for a tempting box of hot cross buns at the grocery last week.  Just as they were about to jump into the cart, I saw the display of candied fruit. Aha! Just what this scone lover could use! So those little jewels went into the cart and off we went to find the raisins.  Here's what I did to bake up these "Hot Cross" Scones!

1  package Sweet Creme Scone Mix

1/4 cup raisins

1/4 cup candied fruit

1 cup heavy whipping cream

1 teaspoon milk & 3 tablespoons confectioners sugar for royal icing

Mix scones as directed blending raisins and candied fruit. I used a juice glass to cut out the scones into small 3 inch rounds. Bake 15-20 min at 350 or until golden.  Mix milk and conf. sugar to make royal icing. Drizzle on scones for "crossed" effect.  Enjoy with pot of tea, may I suggest Elegant Apricot?

This is a wonderful scone for your first day of Spring Tea Party!

 

          

 

 

Scone Recipe for Valentine's Day Tea

  We came  across this wonderful recipe on epicurious.com and adapted it for our Gourmet Scone mix! What a treat and so easy!

Raspberry Heart Scones

1 pkg Sweet Creme Scone Mix

                                          1 cup heavy whipping cream

                                          3 cups raspberry curd or jam (with seeds)

                                         1 cup confectioners sugar

                                         1/2 tsp milk

Preheat oven to 350°F. Mix scones as directed.. Turn dough out onto sheet of parchment paper; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until lightly golden, about 18 minutes. Transfer to rack; cool scones until slightly warm.

Meanwhile, mix powdered sugar and milk in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.