Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

So as you know if you have been following my page, I just celebrated my 29th birthday with a Jane Austen Garden Tea Party.

Some of you might be wondering why I am so extensively going through all the party planning and it was because I had been planning to have this two years ago, but life got in the way so I decided to wait and now I’ve finally been able to have it.

Party time!

So far we have gone over invitations, decorations, prizes, activities to have, how to make your own piñata, etc. Before we go over the games I thought I would share the menu.

So starting with sandwiches, remember how we’ve been having those The Magician’s Nephew Bible study/book club/tea party? Well, those have also been a dry run for me as it gives me a chance to try out recipes and see which ones I really love. I decided to start off with one I really loved: Curried Egg Salad Triple Stacks Sandwiches

I also really love cucumber sandwiches and wanted to use the recipe from Spend With Pennies but to save time I used Chive and Onion Cream Cheese Spread.

I know not everyone will be into them so I needed some regular sandwiches. I decided on Turkey-Apple Tea Sandwiches:

And I rounded it out with Tea Time Magazine’s Ham and Cheese Tea Sandwiches:

Out of all of them, the Ham and Cheese did the best. They were all gone before the party’s end.

My mom made a salad for a side and then we went to the strawberry farm down the street and bought a ton of strawberries. Yep, I wanted it to be like Donwell Abbey.

Unfortunately, I didn’t have any scones. I had wanted to make some, but I ran out of time. I had also planned to buy some, but when I went to the store they were all out.

But I had lots of desserts! I had made them a few weeks earlier and put them in the freezer until the day before the party. The first cookie I made was Crispy, Chewy, Matcha Green Tea Cookies.

People didn’t really like these as much as the other cookies, but I love them. They were eaten, just not as much as all the others.

The next cookie I made was Basic Shortbread:

But I used a cookie cutter to make them into teapot shape; along with cutting the other half of the cookies into a teabag shape. And I dipped them in chocolate

Chocolate Dipped Cookies:

1. Have your cookies baked and cooled.
2. Using a double broiler, melt a chocolate bar or chocolate chips.
3. If you do not have a double broiler, get two pots about the same size or have one be slightly smaller than the other. Heat water in one until it boils. Turn down the flame and take the other pot and hold it over the one with boiled water. Place the chocolate in the top pot and stir until melted.
4. When chocolate is melted, dip cookies and lay on wax paper. Put cookies in freezer or fridge to get chocolate to harden.

The last cookie I made was Better Home and Gardens Sugar Cookies.

Ingredients:

• 2/3 Cup of Shortening
• 3/4 Cups of Sugar
• 1 Teaspoon of Vanilla
• 1 Egg
• 4 Teaspoons of Milk
• 2 Cups of All-Purpose Flour (Sifted)
• 1.5 Teaspoons of Baking Powder
• 1/4 Teaspoon of Salt

Directions:

1. Throughly cream shortening, sugar, and vanilla.
2. Add egg; beat until mixture light and fluffy.
3. Stir in milk.
4. Sift together flour, baking powder, and salt.
5. Blend dry ingredients to the wet ingredients.
6. Divide dough in half.
7. Chill for one hour.
8. On a lightly floured surface, roll dough to 1/8 of an inch thickness.
9. Cut into desired shapes with cookie cutters.
10. Bake on greased cookie sheet at 375 degrees F for 6-8 minutes.
11. Cool slightly, then remove from pan.

I had wanted to make Meyer Lemon Poppyseed Cake but I ran out of time and I ended up just buying an Almond Poppyseed cake from Raleys. It was good, but not as amazing as the Meyer Lemon Poppyseed Cake.

My friend also made Carrot Cake (my favorite) and carrot cake cupcakes. I didn’t take a picture of the cake (so good) but in the picture below, where the cupcakes are is where the cake was placed. All the cupcakes were gone by the end of the party. The recipe is a secret or else I would have shared that too.

I’ve been having so much fun sharing all these things with you, and even though the party has ended I will be continuing to share all my other party plans!

For more of my Jane Austen Birthday plans, go to Jane Austen Birthday Party: Croquet

For more Jane Austen party ideas, go to Jane Austen Birthday Party: Paper Fan Making

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

For more cookie recipes, go to The Picture of Earl Grey Tea Cookies

For more recipes, go to Savory Beef Hand Pies

The Magician’s Nephew Tea Party/Book Club: Cucumber Aioli Canapés

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 three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham & Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

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 next is sandwiches.

This comes from Teatime Celebrations magazine. The recipe did call for alfalfa sprouts but I forgot them, but I did have leftover parsley and threw that on top.

Ingredients Lemon-Pepper Aioli:

• 1/4 Cup of Mayonnaise
• 1/2 Teaspoon of Fresh Lemon Zest
• 1/8 Teaspoon of Ground Black Pepper

Directions:

1. In a small bowl, combine mayonnaise, lemon zest, and pepper-stirring well.
2. Use immediately, or cover and refrigerate for up to a day.

Ingredients Sandwiches:

• 3 Large Slices of Firm White Sandwich Bread, Frozen
• 1 English Cucumber
• Lemon-Pepper Aioli
• Parsley

Directions:

1. Using a 2-inch cutter, cut 12 shapes out of the 3 slices of frozen bread. Discard scraps.
2. Place bread in resealable bag and let thaw.
3. Spread the aioli onto each bread square.
4. Using a mandolin or sharp paring knife, cut 60 paper-thin slices from the cucumber.
5. Place 5 cucumber slices on each bread square, overlapping each circle.
6. Serve immediately.

These were good but not as good as the Cucumber-Four Peppercorn Goat Cheese Canapés.  But that’s okay, I like trying out recipes and trying to find the perfect cucumber sandwich.

For more from The Magician’s Nephew Tea Party/Book Club, go to Parmesan and Chive Scones

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Lemon Gingerbread Cake

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more cucumber sandwich recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Fotina Flower Puffed Pastry

The Magician’s Nephew Tea Party/Book Club: Cucumber-Four Peppercorn Goat Cheese Canapés

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, Ham and Cheese Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and as I started with scones, I’m moving on to sandwiches.

Party time!

So this recipe comes from Tea Time Magazine Annual British Issue, and was originally called Cucumber-Blue Cheese Canapés, but I don’t like blue cheese. I think it is extremely gross.

So when I was browsing for a goat cheese substitute I spotted Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese Chabis and boy let me tell you, that cheese is absolutely delicious. So if you want the original recipe, you’ll have to buy the July/August 2020 issue as the recipe isn’t online.

Ingredients:

• 4 Slices of firm White Sandwich Bread
• 3 Tablespoons of Mayonnaise
• 1 Teaspoon of Laura Chenel’s Chèvre Four Peppercorn Fresh Goat Cheese ( I used way more as I love cheese)
• 1/2 Teaspoon of Chopped Parsley
• 1/2 English Cucumber
• Garnish: Parsley Leaves

Directions:

1. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut bread into 8 2.5×1.5 inch rectangles.
2. In a small bowl, stir together mayonnaise, cheese, and parsley until combined.
3. Spread a layer of the mixture onto the bread rectangles. Add more cheese to your desired taste.
4. Using a sharp knife, cut a cucumber in half lengthwise. Using a mandoline, cut 32 very thin lengthwise slices from cucumber halves. I actually did half and half as I love the cucumber cut into circles.
5. Arrange 4 cucumber slices width-wise in a shingled, parallel fashion on the mayonnaise side of the each bread rectangle, trimming cucumber slices to fit the bread rectangle.
6. Garnish each canapé with a parsley leaf, if desired.
7. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.

These were soooo good. I loved the mix of the four peppercorn cheese with the cucumbers. In fact I used the leftovers to make sandwiches the next few days and it was fantastic. This is a wonderful addition to any tea party.

It was delicious, just as I planned.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry-Spice Scones with Maple Cream

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more cucumber sandwiches, go to Cucumber Sandwiches

For more sandwich recipes, go to Basic Chicken Salad

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

The Magician’s Nephew Tea Party/Book Club: Cranberry-Spice Scones with Maple Cream

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, Ham and Cheese Sandwiches, Cucumber Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and of course beginning with scones.

So last time I made scones I was trying to decide between Brown Sugar and Cream Cheese Scones and this one-Cranberry-Spice Scones with Maple Cream. When it came to picking out a scone, I immediately went to this one as it was part of a Fall Teatime and because I really, really want to try it.

This comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea

Cranberry-Spice Scones

Ingredients:

• 2 Cups of Flour (They said whole wheat but I just used regular)
• 1/4 Cup of Granulated Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Ground Allspice
• 1/8 Teaspoon of Ground Black Pepper
• 1/4 Cup of Cold Unsalted Butter, Cubed
• 1/3 Cup of Dried Cranberries
• 3/4 Cup of Heavy Whipping Cream
• 1/2 Teaspoon of Vanilla Extract
• Sugar for Garnish

Directions:

1. Preheat oven to 350°.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well.
4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
5. Add cranberries, stirring to combine.
6. In a small bowl, combine cream and vanilla extract, stirring well. 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.
7. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
8. Garnish tops of scones with additional sugar, if desired.
9. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

Maple Cream

Ingredients:

• 1 Cup of Cold Heavy Whipping Cream
• 2 Tablespoons of Confectioner’s Sugar/Powdered Sugar
• 1/4 Teaspoon of Vanilla Extract
• 2 1/2 Tablespoons of Maple Syrup, Divided

Directions:

1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
2. Use immediately, or cover and refrigerate until needed, up to 2 hours.
3. Before serving, drizzle cream with remaining ½ tablespoon maple syrup.

 

OMGOODNESS these were so good! They were just beyond delicious. I loved them and I loved the cream that went with it. All of us at the tea party did and couldn’t stop eating them.

No, stop! Alright.

If you like good scones, you should definitely make these.

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more scones, go to Scottish Oat Scones

For more tea posts, go to Countdown to Christmas: Tea Advent Calendar Swap 2019

Brown Sugar and Cream Cheese Scones

So last weekend I had a tea party with my friend and sister.

I wanted to share this amazing Golden Tip Lapsang Souchong tea from Crafted Leaf Teas. I got us chocolate biscuits, made Cucumber and Chicken Salad sandwiches, and for dessert the Triple Berry Salad. 

And then it came time for the scones. The previous recipes were ones I had made before, but for the scones I wanted to try something new. My friend had bought me a subscription to a tea magazine for my birthday, the first magazine being on Teatime Celebrations, and I thought I would try one of its recipes. You know me and holidays!

So I was flipping through the magazine and I had a hard time choosing between Brown Sugar and Cream Cheese Scones from Mardi Gras teatime and Cranberry Spice Scones with Maple Cream from Autumnal Harvest Tea. I eventually decided on Brown Sugar and Cream Cheese Scones with plans to make the cranberry ones at a later date.

Ingredients:

• 2 Cups of All-Purpose Flours
• 1/3 Cup of Firmly Packed Light Brown Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon of Salt
• 1/4 Cup of Cold Salted Butter, Cubed
• 3 Ounces Cream Cheese, Cubed
• 3/4 Cup plus two tablespoons of cold Heavy Whipping Cream, divided
• 1/2 Teaspoon of Vanilla Extract
• Garnish: Turbinado Sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
4. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
5. Add cream cheese, stirring to combine, but leave in cubes.
6. In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
7. Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
8. Working gently, bring the mixture together with hands until a dough forms.
9. Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
10. Using a rolling pin, roll out the dough to be 3/4 inch thick.
11. Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
12. Place the scones 2 inches apart on prepared baking sheets.
13. Brush scones with remaining cream.
14. Garnish tops with turbinado sugar.
15. Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
16. Serve warm.

I also made some mock clotted cream to go with them:

So first of all, I completely recognize that I rolled these out too thin. I wasn’t paying attention to how thick they should be and then just got carried away. They don’t really rise so it is important to make sure  they are the right level of thickness.

These scones weren’t horrible but they turned out a bit plain. They definitely are in need of clotted cream, honey, jam, etc., something to give them a little more umph. But not bad-I would definitely make these again if I wanted to showcase a nice jam or something. They definitely do not overpower the tea or the meal. My sister put the cream on the scone and topped it with berries from the Triple Berry Salad and that came out really good.

For more scones, go to Scottish Oat Scones

For more recipes, go to Super Easy Classic Deviled Eggs