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.
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.
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 myIrish Soda Bread.
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)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, salt, ½ teaspoon of the cinnamon, and nutmeg.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy.
Beat in vanilla. Add egg and beat until combined.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
In a small bowl, combine the apple slices with the brown sugar and other ½ teaspoon cinnamon.
Stir until apples are coated.
Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
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.
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.
Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. 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, but have fallen behind in posting and are trying desperately to catch up.
After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.
I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.
This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.
“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”
1 Cup of All-Purpose Flour
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Butter or Margarine, Softened
1/2 Cup of White Sugar
1/2 Cup of Brown Sugar
1 Large Egg
1/2 Teaspoon of Vanilla Extract
1 Cup of Kellogg’s Rice Krispies
1 Cup of Quick-Cooking Oats
1/2 Cup of Coconut or Chocolate Chips
Preheat the oven to 350 degree Fahrenheit
Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
Bake for 12 mins, or until the cookies are lightly browned.
Remove from the oven and let cool.
These are soo delicious! I love making them and once you try them, you will love them too!
Hoy es Dia de Los Muertos y yo honrando Jane Austen. Lo siento mi Espanol es no bueno. Lucho con Gramática del español
Today is Day of the Dead and I am honoring Jane Austen. Being biracial I love blending of cultures, and thought this year I would blend my background with my love of Jane Austen. I wanted to do a larger, and let’s be honest, more impressive altar, but I just moved and haven’t had a chance to unpack my belongings as my new place needed some extra work done.
If you’ve been reading for a while you probably know this, but for all you who have started following me recently, I am biracial, being half Mexican.
As I am of Mexican descent I celebrate Dia de Los Muertos, the Day of the Dead, and thought this year I would honor Jane Austen. For those of you who might not know of the holiday, I am going to go over a brief history, share how to make your own altar, and how to make pan de Muerto (bread of the dead).
Van y Vienen
Y las ves pasar
Bailan por ahí
Platican por allá…
Es su día
Y van a festejar
They’re coming and they’re going
And you see them passing by.
They’re dancing over here,
They’re chatting over there…
It’s their day
And they’re going to have a good time.
Some people hear day of the dead or see the calaveras (skulls) and think it is a scary holiday; but it is a very sweet and pleasant one. It is a time to gather with your family or friends and remember those who have passed on. Typically one would make an ofrenda, or altar, for a deceased family member, but you can make one for anybody you would like to honor that is no longer with us.
Dia de Los Muertos is an ancient tradition that started in Mexico. Dia de Los Muertos begins on November 1st and ends on November 3rd. The first day, November 1st, is Dia de los Angelitos, when one honors and remembers the children that have passed on. The legend is that their spirits are granted 24 hours on which to reunite with their families. Often on these ofrendas one will leave their favorite toys, games, and food.
November 2nd is Día de los Difuntos, honoring the adults that have passed on. People will lay their favorite things on the altar; along with Pan de Muerto, tequila, and atole. People will talk, laugh, and share stories about their loved ones.
November 3rd is Día de los Muertos, the day that the whole community would get involved, have parades, people dress up as Catrina, etc.
There are a few particular symbols associated with Dia de Los Muertos. First is the calaveras, the skills, which will be made out of sugar, foam, paper, or painted on someone’s face. The skulls are always smiling as they laugh at death (they no longer have any fear as they have moved on) and are happy to be with their families again. The skulls are also a memento mori, reminding us that we too will die-but in this case they are a cheerful reminder; letting us know that we will all be together again someday.
Most celebrations will have Flor de Muerto, flowers of the dead, which are bright Orange and red marigolds. Marigolds symbolize beauty, the fragility of life, and are used as a way to make a path to guide the dead.
Another symbol of Dia de Los Muertos is La Catrina. Even though the calacas figures (Day of the Dead skeletons) were a part of Dia de Los Muertos, the Catrina figure used today has only been around for about 100 years. José Guadalupe Posada was a controversial Mexican artist who liked to draw satirical cartoons with people as skeletons. He drew the first Catrina in a negative sketch against Porfirio Diaz, the President of Mexico, who was really bringing the country to ruin. (My great grandfather fought along Pancho Villa to try to roust Diaz out, and later ended up immigrating to America.) This image of Catrina wasn’t turned into a popularized one connected to Dia de Los Muertos until the 1940s when Diego Rivera did a mural about the history of Mexico. Now you see Catrinas every year.
The Ofrenda (The Altar)
There are as many ways to make an ofrenda as there is imagination. You can make it any way you desire, but there are a few key things to include. You need a table or box to be your altar, one that you can have set out for days. You also need to have a picture of the person you would like to celebrate, it’s best to put it in the center of your display where all can see it right away. You should also include objects that symbolize what they liked or did in life. You can also decorate with sugar skulls, papel picado, Pan de Muerto, and hot chocolate.
For my ofrenda I have my Jane Austen Catrina pumpkin as my centerpiece as I couldn’t find my picture. I also haven’t unpacked my Jane Austen items so it only has Pride and Prejudice and Northanger Abbey. I also included my faux quill pen and my corona de flores, that I made for dia de Los Muertos. I also have my Jane Austen Catrina mug made by MadsenCreations, MadsenCreations té de Rosa azucar (for dia de Los Muertos), and one of the Pan de Muerto I made a few weeks ago (and froze for the occasion).
Pan de Muertos
This was my first year making Pan de Muertos as I was always scared to try it as it seems difficult. But it is just as easy as making scones. I used the recipe from Mexico in my Kitchen. Although I did do a few substitutions.
4 cups All Purpose flour
2 Tablespoons active-dry yeast
½ cup of Sugar
1 teaspoon salt
1 Cup of butter at room temperature + 1/4 cup to brush the bread after baking.
1 Cup of unsalted margarineroom temperature plus more for bowl and pans.
4 large eggs room temperature
Orange zest from 2 oranges
1/2 cup warm water
Zest of 1 orange or 1 teaspoon orange blossom water or orange essence
1 large egg lightly beaten to brush the bread
Sugar to decorate the bread at the end.
Place the 4 eggs, margarine, salt and half of the sugar in a large bowl.
Mix the dough, working it for about 2 minutes.
Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence or extra orange zest, mixingwell after each addition until soft dough forms.
Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes.
Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
Transfer the dough from the bowl onto working surface, separate a portion of the dough to form the decorative bones later on. Cut the rest of the dough into two equal pieces. Prepare 2 greased baking sheets, set aside.
Take portions of the dough and place in the palm of your hand, shaping each piece into a tight ball rolling the dough on the surface. This is called “bolear” in Spanish. Place on prepared baking sheets 2 inches apart. Press the dough slightly.
Take the remaining dough set aside and roll into small logs putting a little pressure with the fingers to form the bones. You need 2 for each bread.
Place the bones on top of each roll, forming a cross.
And finally, with the leftover dough form small balls and put the ball in the center. Cover baking sheets with plastic wrap and let rise in a warm place, 1 ½ to 2 hours.
Preheat oven to 350 degrees.
Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake until golden brown, 15 to 17 minutes.
Transfer to a wire rack and cool to room temperature.
Once your Pan de Muerto bread has a completely cooled brush with the remaining butter and then dust with sugar.
I struggled with shaping them, but this video helped a lot.
I had Flat Jane when I made them and then I froze them so they would be ready for today.