How to Throw a Valentea Party

I’m not one of those people who likes to take their holiday decorations right when the holiday ends and set up for the next one. I also celebrate Valentine’s Day until February, but last year I threw a Valentea party in two weeks and wanted to share it with you all. However, I know people need more time than that and wanted to share it with you all.

Christmas 2021 my friend was given a book that had ideas to hold a tea party every month. She held the first party on January 29th and no one wanted to do the next one, the Valentine’s Day party. I agreed and of course had to change the direction to Valentea and Jane Austen.

Invitations:

So the first thing you need for a party is invitations. I like to make my own cards and sent everyone a Valentine. I used romantic and love quotes from my favorite books.

Decorations:

After planning that came decorations. I’m lucky that I still have the ones from my bridal shower. I have reused those so many times! Yep, I used my pink floral table runners, framed Jane Austen quotes (which can be purchased from this shop); along with pink and white flowers.

Menu:

I was able to figure out my menu pretty quickly as I have a Tea Time magazine subscription, a Betty Crocker holiday cookbook, a Nancy Drew Cookbook, etc. I had a lot of recipes to choose from.

Tea Choices:

I wanted everything to be pink and red as it was a Valentea party so I had MadsenCreations make a Red Chai and Pink Moon Tea. I also picked Tiesta Tea Nutty Almond Cream Tea (which turns the water pink).

Food Menu:

We made Teatime Magazine Orange Cream Scones, Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones, Tea Time Magazine’s Triple Stack Red Bell Pepper and Cream Cheese Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Eating Well’s Radish Tea Sandwiches, French Onion Soup, Tomato Soup, a tart, and Heart Shaped Rice Krispy Treats.

Tea Time Magazine Orange Cream Scones

Ingredients

  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons fresh orange zest
  • 4 tablespoons cold unsalted butter, cubed
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs, divided
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until combined. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  3. In a small bowl, whisk together ½ cup cold cream, 1 egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut 13 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  5. In a small bowl, whisk together remaining 1 tablespoon cold cream and remaining egg until combined. Brush egg mixture over tops of scones.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 21 minutes. Serve warm.
  7. Optional: Add a glaze.

Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones

Ingredients

  1. 2 cups all-purpose flour
  2. ⅓ cup plus 1 tablespoon granulated sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon dried culinary lavender
  5. ½ teaspoon salt
  6. 4 tablespoons cold salted butter, cut into pieces
  7. 1 cup chopped dried Cranberries and Raspberries
  8. 1 (4-ounce) bar white baking chocolate, such as Ghirardelli, chopped
  9. 1 cup cold heavy whipping cream
  10. ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lavender, and salt, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, strawberries, and chocolate; stirring until combined.
  5. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-inch heart-shaped cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet, and sprinkle tops with remaining 1 tablespoon sugar.
  7. Bake scones until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.

Games:

Game 1: Who Said It?

For this game I took all the romance quotes I had used on the Valentines and people had to match up the quote with who said it.

Game 2: Who Can Name the Most Romance Movies?

For this game I had everyone turn their sheet of paper over and write down as many romance films they could think of in a minute. This was a ton of fun as afterwards we all talked about which ones we liked and what films were our favorites to watch.

I had a lot of fun with our tea parties, and I hope this helps if you want to plan a Valentea party.

Valentea food also doesn’t count.

For more party posts, go to Jane Austen Birthday Party Music & Party Review

For more Valentine’s Day posts go to, Jane in Love

For more tea posts, go to Spill the Tea: Alley Cat Cafe

For more recipes, go to Dragon Cheddar and Tomato Scones

Books, Tea, and the Trinity: Dragon Cheddar and Tomato Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian, the next book was The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

This scone recipe comes from the Cookipedia

Ingredients:

  • 2 Cups self-raising flour
  • 1 teaspoon baking powder
  • 3.5 Tablespoons of Dragon salted butter (or regular butter if you can’t find the dragon brand)
  • 1 egg beaten & 3.4 fluid oz cup of milk mixed together
  • 8 tablespoons of Dragon mature Welsh cheddar cheese or other Cheddar Cheese
  • 2 tablespoons of chopped sun-dried tomatoes in oil (drained weight)
  • 1 teaspoon Italian seasoning or mixed herbs
  • Freshly ground black pepper

Instructions:

  1. Preheat your oven to 425° F
  2. Sieve the flour with baking powder into a large mixing bowl.
  3. Run in the butter until mixture resembles breadcrumbs.
  4. Sprinkle in herbs and black pepper, and stir in sun dried tomatoes and cheddar cheese
  5. Gradually add egg & milk mixture until you have a dough, if this seem too wet do not add all the liquid.
  6. Turn onto floured surface and knead until smooth.
  7. Flatten out to approx. 3cm deep and using a round cutter stamp out scones.
  8. Bake on a tray lightly dusted with flour for 12-15 minutes until golden brown and cooked through.

These scones were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Apple Buttermilk Cake

For more scone recipes, go to Dark Chocolate Peppermint Scones

For more recipes, go to Radish-Dill Canapés

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Books, Tea, and the Trinity: Apple Buttermilk Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew,The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book four, Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

For our final discussion of Prince Caspian we had Earl Grey Lavender Scones, Salmon and Cucumber Sandwiches, Radish-Dill Canapés, Cheese Potato Crisps, and Buttermilk Apple Cake.

Today’s recipe is the Buttermilk Apple Cake from two peas & their pod. I first came across this recipe when I was looking for something to make with the leftover buttermilk from my Irish Soda Bread.

Ingredients:

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon, divided
  • Pinch of fresh nutmeg
  • ½ stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ½ cup shaken buttermilk
  • 1 large Granny Smith apple, peeled, and sliced 
  • 2 Tablespoons brown sugar
  • Turbinado sugar (to sprinkle on top of cake) [I didn’t have any so I used brown sugar instead)
  • Powdered Sugar (optional)

Directions:

  1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg. 
  3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
  4. Beat in vanilla. Add egg and beat until combined.
  5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  6. In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
  7. Stir until apples are coated.
  8. Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
  9. Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
  10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
  11. Invert onto a plate. Serve with vanilla ice cream if you wish or add powdered sugar on top.

This was delicious and is a wonderful way to use up the leftover buttermilk if you are looking for something different to try. It looked a little plain so I added the powdered sugar, next time I make it I am contemplating forgoing sugar on top and maybe adding a glaze? But yes, it was absolutely delicious and I recommend it.

For more from our Books, Tea, and the Trinity tea times, go to Radish-Dill Canapés

For more cake recipes, go to Applesauce Cake

For more dessert recipes, go to Brown Butter Matcha Brownies

For more recipes, go to Dark Chocolate Peppermint Scones

For more tea posts, go to Spill the Tea: Alley Cat Cafe

Dark Chocolate Peppermint Scones

When my book club met to discuss The Secret, Book, & Scone Society, we also had to have snacks and not just any snacks we needed to have scones! Why scones? Because in the novel one of the characters, Hester, is a baker and makes comfort scones. These scones are based on what she thinks her patrons will be comforted by.

“I just ate the most amazing scone at the Gingerbread House, but the baker said the recipe couldn’t be duplicated because her scones are based on people’s fondest memories. She told me that she uses a basic recipe and adds certain ingredients after talking to each customer.” “That’s what I’ve heard as well,” Nora said.”

The Secret, Book, and Scone Society by Ellery Adams

Hester makes quite a few scones in this mystery but I decided to go with a peppermint chocolate one as she makes that for the character who gets murdered, as his death is the catalyst that brings our ladies together and what forms the The Secret, Book, and Scone Society

“Even though he ordered a comfort scone, I sensed that he didn’t think he was worthy of comfort. He seemed weighed down by guilt. When people with an untroubled conscience enter my bakery, their faces light up like a Christmas-tree star. If they’ve come to Miracle Springs to seek relief from cancer or arthritis pain or what-have-you, they still glow with that firefly light when the aroma of fresh-baked bread envelops them. That scent speaks of coming home…but this guy’s lips were practically zippered closed. I decided it would take a powerful flavor combination to coax a good memory to the surface, so I went out on a limb and chose a wintery recipe: Peppermint mocha.”

The Secret, Book, and Scone Society by Ellery Adams

As Hester doesn’t give an exact recipe, I went looking online and found this Peppermint Scone recipe from Domestically Blissful. In The Secret, Book, and Scone Society Hester mentions putting mocha in her scones, I don’t like mocha so I chose a recipe without it.

Ingredients for Scones:

  • 2 & 3/4 Cups Flour + Extra for Stickiness
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Pinch of Salt
  • 1/2 Cup of Cold Butter
  • ½ Cup Half & Half
  • ½ Cup + 3 Tablespoons French Vanilla Creamer
  • 1 Teaspoon Peppermint Extract
  • 2 Tablespoons French Vanilla Creamer, optional

Ingredients for Icing

  • 2–3 Tablespoons French Vanilla Creamer
  • 1 Dash Peppermint Extract
  • 1 Cup Powdered Sugar
  • 1–2 Candy Canes, crushed

INSTRUCTIONS

  1. First, preheat your oven to 400° degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a bowl sift together 2 & 3/4 cups flour, 1/2 cup cocoa powder, 1/4 cup sugar, 2 teaspoons baking powder, and 1 pinch of salt.
  3. Use a cheese grater to crumble 1/2 cup of butter into the dry ingredients.
  4. Then stir the butter crumbles into the dry ingredients.
  5. Next, make a well in the center of the dry ingredients and pour the 1/2 cup of half & half, ½ cup + 3 tablespoons French vanilla creamer, and 1 teaspoon peppermint extract.
  6. Stir until combined and then form the dough into a ball.
  7. Flatten with your hands and fold the dough in half. Repeat this process 3-4 more times to create layers.
  8. Roll the dough out so that it is 2-3 inches tall then use a biscuit cutter to cut the dough into scones.
  9. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.
  10. Place the scones in your preheated oven and bake your scones for 12-17 minutes.
  11. Let cool slightly and then top them with peppermint icing created by mixing 2-3 tablespoons of French vanilla creamer, 1 dash peppermint extract, and 1 cup powdered sugar to your desired thickness.
  12. Before the icing hardens, sprinkle crushed candy cane on top of each scone.

These were absolutely delicious! We all loved them and were very comforted as we discussed our book. As we met in February or discuss this book, I had plenty of candy canes left to go on top.

For more scones, go to Sweet Cream Scones

For more recipes, go to Brown Butter Matcha Brownies

Books, Tea, and the Trinity: Applesauce Cake

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my myrecipes.com.

Ingredients:

Cake

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon baking soda
  • 1 cup thick applesauce
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Glaze:

• 6 tablespoons fresh lemon juice

•2 cups confectioners’ sugar

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
  3. In one bowl beat butter and sugar with an electric mixer until light and fluffy.
  4. Add the egg to the butter and sugar mixture.
  5. In a separate bowl, stir baking soda into the applesauce.
  6. In a third bowl mix the remaining ingredients
  7. Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
  8. Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
  9. Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
  10. Make the glaze by mixing the lemon juice and confectioners’ sugar.
  11. Spoon the glaze over cake.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps

For more cake recipes, go to Lemon Gingerbread Cake

For more dessert, go to Marmalade Rolls

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe