The Magician’s Nephew Tea Party/Book Club: Mini Pumpkin Crème Brûlée

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, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

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 the dessert.

Let’s spill the tea.

This recipe comes from Better Homes & Garden.

Ingredients:

  • 2 Cups Whipping Cream
  • 3 Egg Yolks, Lightly Beaten
  • 2 Eggs, Lightly Beaten
  • 1/2 Cup of Sugar
  • 1/2 Cup of Canned Pumpkin
  • 1 Teaspoon of Ground Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 10 Baby Pumpkins
  • 1/4 Cup of Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a small saucepan, heat whipping cream over medium heat until bubbly.
  3. Remove from heat; set aside
  4. Meanwhile, in a medium bowl, combine egg yolks, eggs, 1/2 Cup of Sugar, pumpkin, salt, cinnamon, ginger, and cloves.
  5. Beat with a whisk or rotary beater just until combined.
  6. Slowly whisk the hot whipping cream into the egg mixture.
  7. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins.
  8. Discard the tops, use the spoon to scoop out the seeds.
  9. Place the pumpkin in a roasting pan.
  10. Divide custard mixture evenly among the pumpkins.
  11. Place roasting pan on oven rack.
  12. Pour enough boiling water into the the roasting pan to reach halfway up the sides of the pumpkins.
  13. Bake 30-40 mins or until the centers appear nearly set when gently shaken.
  14. Carefully remove pan from oven.
  15. Remove pumpkins from water; cool on a wire rack.
  16. Cover and chill for at least 1 hour or up to 8.
  17. Before serving, let custards stand at room temp for about 20 mins.
  18. Meanwhile, for caramelized sugar: in a heavy 8 inch skillet, heat 1/4 cup of sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly-do not stir.
  19. Once sugar starts to melt, reduce heat to low, cool 3-5 mins or until all sugar is melted and golden brown, stirring as needed.
  20. Quickly drizzle sugar over the custards. (If sugar starts to harden in skillet, return to heat, stirring until melted.)
  21. Serve immediately.
  22. ***Instead of caramelizing the sugar in a pan, you can sprinkle the sugar evenly over the custards and use a culinary torch.

 

I’m not a Crème Brûlée type person, but everyone loved it!

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry, Brie, and Rosemary Bites

For more recipes, go to Ham, Cheddar, and Apple Tea Sandwiches

For more desserts, go to Lemon Gingerbread Cake

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

For more pumpkin recipes, go to Harvest Pumpkin Scones

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: Mini Apple Pies

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

I have been posting the recipes from the first meeting, but am ending on the last thing we had during that session: Mini Apple Pies

Today’s recipe is one that I’ve shared before, but made mini. It an easy recipe and a delicious one. After all, who can resist pie?

Ingredients:

Pie Crust

  • Pre-made Pie Dough

Filling:

  • 1/2 Cup – 1 Cup of All-Purpose Flour
  • 6-7 Granny Smith Apples peeled, and cut into slices
  • 1 Cup of White Sugar
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Cinnamon
  • 2 Tablespoons of Butter

Directions:

  1. Peel and slice the apples. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
  2. Preheat the oven to 375°
  3. Combine the apples, with the brown and white sugar.
  4. Add the flour and cinnamon, mixing them all together.
  5. Roll out the dough and using a cookie cutter or small bowl, cut round circles out-large enough to fill a cupcake/muffin pan.
  6. Lay the apples down on the dough in the pan.
  7. Chop the two tablespoons of butter and put a little in each mini pie.
  8. Place the second ball of dough down and roll it out into a large circle, cutting it to create a lattice top.
  9. Add a dash of cinnamon and sugar on top.
  10. Bake 15-20 minutes or until golden brown.

These were delicious and a great final piece to our tea time. After all, as Mr. Woodhouse says:

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

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

For more apple pie, go to Are Dean Winchester and Jane Austen Kindred Spirits?

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

For more tea posts, Cucumber-Four Peppercorn Goat Cheese Canapés

Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking sheet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  A perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more recipes, go to Baked Apple Slices

For more recipes from Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie post, go to Tea and Biscuits

Baked Apple Slices

Happy Thanksgiving!!!

This year I have a lot to be thankful for-1) Being alive-my ex-husband was abusive and tried to kill me; 2) My 5-year restraining order and the fact that my divorce was finalized 10/24/18-thank you California!; 3)My friends, family, and faith who have gotten me through this; 4) And this blog and all you readers!

I hope you all have a wonderful holiday however you spend it. I am course am going to spend it with food:

So what would Jane Austen be eating if she was celebrating the American holiday?

Last year I shared a recipe for apple pie, I thought this year I would share one for baked apples which make a great breakfast, side dish, or dessert.

This comes from my sister blog MysteriousEats.wordpress.com

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 

 

Delicious!

For more Thanksgiving posts, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more recipes, go to Blueberry Earl Grey Tea Smoothie

For more holiday posts, go to Life Seems But a Quick Succession of Busy Nothings

Are Dean Winchester and Jane Austen Kindred Spirits?

We all know how Dean Winchester feels about pie:

DeanWinchesterPie.jpg

Did you know that Jane Austen felt the same way?

applepie

I hope you all have an amazing Thanksgiving Day and enjoy yourself some pie!

And in case you need it, here is a fantastic pie recipe from my sister blog MysteriousEats.wordpress.com

Ingredients:

Pie Crust

  • 2 Cups of All-Purpose flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1/2 Cup – 1 Cup of All-Purpose Flour
  • 6-7 Granny Smith Apples peeled, and cut into slices
  • 1 Cup of White Sugar
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Cinnamon
  • 2 Tablespoons of Butter

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water, a tablespoon at a time until dough is more malleable. If you add too much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Put dough aside.
  3. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
  4. Preheat the oven to 375°
  5. Combine the apples, with the brown and white sugar.
  6. Add the flour and cinnamon, mixing them all together.
  7. Divid the dough in half and roll into two balls.
  8. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  9. Place the dough down and roll it into a large circle.
  10. Place the dough in a cake pan.
  11. Lay the apples down on the dough in the pan.
  12. Put the two tablespoons of butter on top.
  13. Repeat step 8.
  14. Place the second ball of dough down and roll it out into a large circle.
  15. Place it on top, to be the top of your pie.
  16. Cut a small incision on the top of the pie to allow steam out.
  17. Add a dash of cinnamon and sugar on top.
  18. Bake 20-25 minutes or until golden brown.

For more recipes, go to Baked Potato Soup

For more on Thanksgiving, go to Is Love at the Thanksgiving Parade Really Just Pride & Prejudice?

For more on Dean Winchester, go to Loving Me Some Dean

For more Jane Austen quotes, go to A Real Non-Party Animal

For more on pie, go to I Before E, Especially After P

For more holiday posts, go to Let Freedom Ring

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from my sister blog, MysteriousEats.wordpress.com. I like to include ay recipes that go well with tea and books.

Even though Christmas is eight months away, I don’t care. I’m making them anyway.

Truth be told I don’t

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

Not good

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more recipes, go to Cherry-Pistachio Tea Cakes

For more on cookies, go to A Baker’s Four Dozen