The Magician’s Nephew: Snickerdoodles

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). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.

I though it would be able to post these faster, but I have really fallen behind. I’m trying though!

So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.

Ingredients:

• 1 cup (184g) shortening
• 1 1/2 cups (298g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 3/4 cups Flour
• Cinnamon Sugar

Directions:

1. Preheat the oven to 400°F.
2. Lightly grease (or line with parchment) two baking sheets.
3. In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
4. Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
5. Beat in the vanilla, cream of tartar, baking soda and salt.
6. Then add the flour, mixing slowly until combined.
7. Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
8. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
9. Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
10. Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
11. Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
12. Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.

These were delicious and a perfect addition to our tea time.

For more from The Magician’s Nephew Tea Party/Book Club, go to Prosciutto Wrapped Asparagus

For more recipes, go to Cranberry Chai Scones

For more pie recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more tea posts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Amish Baked Oatmeal

Or scones!

So I love tea

And I am always on the lookout for new recipes to go with my teatime. This one my sister blog, Mysterious Eats, posted and it looked so good, I decided I needed to try it out with my tea time.

Ingredients:

• 2 Large Eggs
• 1/2 Cup of Light Brown Sugar
• 1.5 Tsp of Baking Powder
• 1 Tsp of Cinnamon
• 1.5 Tsp of Vanilla Extract
• 1/4 Tsp of Salt
• 1 1/4 Cup of Milk
• 1/4 Cup of Butter, Melted
• 3 Cups of Rolled Oats (Quick Oats work too)
• Cinnamon Sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Butter an 8×8 inch baking dish, set aside.
3. In a large mixing bowl, whisk together the eggs.
4. Add in brown sugar, baking powder, cinnamon, vanilla, and salt. Whisk until there are no lumps.
5. Stir in milk and melted butter.
6. Add oats and mix well.
7. Pour into prepared baking dish and spread evenly. (At this point you can refrigerate overnight or bake immediately.)
8. Bake in oven 30-40 mins until it is set.
9. Top with cinnamon and sugar.
10. Cut into squares and serve warm with fresh nuts, milk, a little cream, half and half, maple syrup, or honey of desired.

Unlike my sister blog I took a couple tablespoons of my hot Earl Grey tea and poured them over the top of the square and I thought it tasted fantastic! I would recommend this for you tea time.

For more goodies to make with your tea, go to Cheese Round

For more recipes, go to Green Tea Frappuccino

Harvest Pumpkin Scones

So this recipe comes from my sister blog MysteriousEats.wordpress.com. Typically I just reblog her posts onto my site, but I noticed that they don’t look the best and kind of come out weird looking. So instead I decided that I would just copy and paste her post onto my site. Here we go.

Ready for scones & tea.

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

 

Ingredients:

• 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
• 1/3 Cup of Sugar
• 1 Tablespoon of Baking Powder
• 3/4 Teaspoon of Salt
• 3/4 Teaspoon of Ground Cinnamon
• 1/4 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Ground Nutmeg
• 1/4 Teaspoon of Ground Allspice
• 1/2 Cup of Cold Butter
• 1-2 Cups of Chocolate Chips
• 2/3 Cup of Canned Pumpkin
• 2 Large Eggs
• Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
• Milk

Directions:

1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
3. Stir in the Chocolate Chips.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment,but don’t grease it. Instead sprinkle a bit of flour on the parchment.
7. Scrape the dough onto the floured parchment or pan and divide it in half.
8. Round each half into a 6″ circle, about 3/4 an inch thick.
9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
10. Using a knife, cut each circle into size wedges.
11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
14. Remove from the oven and serve warm.

 

 

THOUGHTS AFTER BAKING:

I loved them! They were perfect!

 

They were just so delicious everyone ate them right away and wanted more.

 

I cannot recommend more strongly that you should definitely make them.

For more scone recipes, go to Lemon Scones

For more on Peter Pan, go to It’s Always Tea Time  

And for weekly recipe reviews, go to Mysterious Eats

 I wasn’t really planning on including this in my Christmas countdown, but hey a post is a post so it needs a song to go with it.

So I had never heard this song before until the other when I was driving to work. At first I was like what is this? Who is Dominick the donkey?

But then as I listened, it quickly grew on me. So much that I actually listened to it later at home and decided to include it in our countdown. After all, donkey’s need love too.

So this song is called Dominick the Donkey and was written in 1960 by Ray Allen, Sam Saltzberg and Wandra Merrell. It was recorded by Lou Monte and is about a donkey that Santa owns, used to help deliver presents to children in Italy as reindeer cannot climb the mountains.

To start our 25 Carols of Christmas from the beginning, go to It Was a Pleasure to Burn: Fahrenheit 451

For more Christmas Carols, go to Your Cases Have Indeed Been of the Greatest Interest to Me: The Adventures of Sherlock Holmes

For more Christmas donkeys, go to the 25 Films of Christmas