The Magician’s Nephew Tea Party/Book Club: Lemon Gingerbread Cake

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course the last thing we have to review is dessert.

This comes from Tea Time Magazine andI actually screwed this dessert up as I thought it was cookies, but realized after I had already started the batter-it is cakelets. Not only did I read that wrong, but it turns out that I did not read through all the directions and did not have all the right supplies. There wasn’t time to go get other ingredients or do another recipe so instead I converted it into a cake, with some substitutions.

From Clueless

Oh, well!

Ingredients Cake Batter:

• 2.5 Cups of Flour
• 1/3 Cup of Granulated (White) Sugar
• 1.5 Teaspoons of Ground Ginger
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Cinnamon
• 1/4 Teaspoon of Ground Cloves
• 1/4 Teaspoon of Salt
• 1/2 Cup of Unsalted Butter, Softened
• 1 Large Egg
• 1 Tbsp of Fresh Lemon Zest
• 3/4 Cup of Hot Water
• 1/2 Cup of Molasses (Or Substitute with Honey)
• 1/2 Cup of Honey
• 1/4 Teaspoon of Vanilla Extract

Lemon Glaze Ingredients:

• 4 Cups of Confectioner’s Sugar (Powdered Sugar)
• 1/2 Cup of Fresh Lemon Juice

Cake Directions:

1. Preheat oven to 350 degrees F.
2. Spray loaf pan with nonstick cooking spay or grease pan.
3. In a large bowl, whisk together flour sugar, ginger, baking soda, cinnamon, cloves, and salt.
4. Add butter, egg, lemon zest, hot water, molasses or the substitute, honey, and vanilla extract.
5. Beat mixture at low speed for about 30 seconds.
6. Increase speed and beat for 3 minutes.
7. Fill pan.
8. Bake until for 20-30 minutes, continue baking until inserted toothpick comes out clean.
9. Let cake cool before pouring lemon glaze.

Directions for Lemon Glaze:

1. In a medium bowl, whisk together sugar and lemon juice until smooth and creamy.
2. Pour over cake.

 

So because this was cooked in a pan instead of the little molds it took much longer to bake. It also was taking a really long time to bake so I ended up cutting the cake a bit so that it would cook faster and throughout. The frosting covered it, so I didn’t end up having to worry too much about the presentation.

Even though I made a few mistakes and this was not as the recipe intended it to be, it was extremely delicious and we all loved it. I had to send the leftovers with home with my friend as I couldn’t have it with me, I’d eat it all up.

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina Flower Puffed Pastry

For more recipes, go to Turkey-Apple Tea Sandwiches

For more Tea Time Magazine Recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Cake recipes, go to Meyer Lemon Poppyseed Cake

For more dessert, go to Mini Apple Pies

For more tea posts, go to Dark Chocolate Ginger Scones

The Magician’s Nephew Tea Party/Book Club: Fotina Flower Puffed Pastry

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwiches we have our sides.

And food to go with.

This comes from Tea Time Magazine. I did change the recipe a bit as I took out the olive salad, I forgot to buy it. Oops!

Ingredients:

• 1 Sheet of Frozen Puff Pastry, Slightly Thawed
• 6 (1-inch) Cubes Fotina Cheese
• 1 Large Egg
• 1 Tablespoon of Water

Directions:

1. Preheat the Oven at 400 Degrees F.
2. Line a baking sheet with parchment paper.
3. Using 2 1/4 inch flower-shaped cutter, cut 12 flowers from puff pastry sheet.
4. Using a 1-inch round cutter, cut out and discard centers from 6 flowers.
5. Stack a cutout flower on top of a whole flower and place on a prepared baking sheet.
6. Repeat for remaining flowers. Press edges together using a fork.
7. Place a cheese cube in the center of each flower.
8. In a small bowl, combine egg and water, whisking well to make an egg wash.
9. Using a pastry brush, brush tops of flowers with egg wash.
10. Bake until flowers are puffed and golden brown, 10-12 mins.
11. Serve Warm

These weren’t bad but very cheesy. I think they would have been better if I had put in something with the cheese, the olive spread or basil or something.

But otherwise tea was wonderful.

For more from The Magician’s Nephew Tea Party/Book Club, go to Turkey-Apple Tea Sandwiches

For more recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more sides, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more tea posts, go to Dark Chocolate Ginger Scones

The Magician’s Nephew Tea Party/Book Club: Turkey-Apple Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwich number one, we have sandwich number two.

YUM!

This comes from Tea Time Magazine. 

Turkey-Apple Tea Sandwiches Ingredients:

• 4 Slices Honey Wheat Bread
• 8 Slices of Smoked Turkey
• 1 Red Apple
• 1 Recipe Cranberry Spread
• 8 Leaves of Baby Spinach

Directions:

1. Using a serrated knife, cut and discard crusts from bread slices, creating a perfect 3-inch square.
2. Cut each square diagonally into 4 triangles.
3. Cover bread with damp paper towels to prevent drying out while preparing other ingredients.
4. Using a sharp chef’s knife, cut 8 triangles the same size as the bread triangles from turkey.
5. Using a sharp chef’s knife, cut 8 very thin vertical slices from the apple.
6. Spread a layer of the cranberry spread onto each bread triangle.
7. On the cranberry side of 8 bread triangles layer a spinach leaf, a turkey slice, and an apple slice.
8. Top each with a remaining bread triangle, cranberry side down.
9. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.

Cranberry Spread Ingredients:

• 1/3 Cup of Mayonnaise
• 3 Tablespoons of Jellied Cranberry Sauce with Cranberries
• 1 Tablespoon of Yellow Mustard
• 1/8 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper

Directions:

1. In a small bowl, combine mayonnaise, cranberry sauce, mustard, salt, and pepper.
2. Whisk well.

These were delicious sandwiches and a perfect fall time tea savory.

For more from The Magician’s Nephew Tea Party/Book Club, go to Curried Egg Salad Triple Stacks Sandwiches

For more recipes, go to Dark Chocolate Ginger Scones

For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more sandwiches, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Mini Apple Pies

The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

• 6 Large Hardboiled Eggs
• 1/3 Cup of Mayonnaise
• 1/2 Cup of Finely Chopped Celery
• 2 Tablespoons of Chopped Green Onion Tops
• 1 Tablespoon of Yellow Mustard
• 1/2 Teaspoon of Curry Powder
• 1/4 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper
• 9 Slices of very thin Wheat Bread

Directions:

1. In a medium bowl and using a pastry blender, finely chop eggs.
2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
4. Spread 3 tablespoons egg salad onto 6 bread slices.
5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
8. Cut each sandwich into 3 finger sandwiches.
9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sandwiches, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Dark Chocolate Ginger Scones

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

Now we are moving onto week two. We had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our second dinner with scones.

This comes from With Spice. 

Tea first!

Ingredients:

• 3 Cups and 1 Tbsp of Flour
• 1/3 Cup of Sugar
• 1 Tbsp of Baking Powder
• 1 Tsp Salt
• 1 Tsp Ground Ginger
• 1 Stick (1/2 Cup) Cold Unsalted Butter Cubed
• 3/4 Cup of Crystallized Ginger, diced
• 1/2 Cup of Bittersweet Chocolate Chips
• 1.5 Cups of Heavy Cream, Cold
• 1 Large Egg
• 1 Egg Yolk
• 1 Tbsp of Water

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
2. Add the butter and quickly rub it into the flour until it is small pea-sized pieces, or cut the butter using two knives or a pastry blender.
3. Stir in ginger and chocolate chips.
4. Make a small well in the middle of the dry ingredients and pour the heavy cream.
5. Using a fork, gently mix the cream and dry ingredients until it becomes a shaggy dough.
6. In the bowl, knead the dough 6-8 times with your hands.
7. Place the dough on a lightly floured surface, cut in half and gently shape into round balls.
8. Roll the balls of dough into 7 inch round disks, sprinkling the dough with flour as needed to prevent it from sticking.
9. If the dough wars up too much, put it in the freezer for a few minutes to keep the butter cold.
10. Cut each circle into 6 wedges and place the scones on a parchment-lined baking sheet with about 2″ between them.
11. Place the baking sheet in the freezer for 15 mins, and preheat the oven to 400 degrees F.
12. Beat together the egg, yolk, and water in a small bowl and using a pastry brush, lightly coat the tops of the scones.
13. Bake the scones 15-18 minutes or until the tops and bottom are golden brown.

These were delicious, and if you like ginger you’ll love these.

And food to go with.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Apple Pies

For more recipes, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more scones, go to Cranberry-Spice Scones with Maple Cream

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches