Books, Tea, and the Trinity: Rice Krispies Chocolate Chip Cookies

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.

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

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.”

Ingredients:

• 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

Directions:

1. Preheat the oven to 350 degree Fahrenheit
2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
8. Bake for 12 mins, or until the cookies are lightly browned.
9. 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!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream Scones

The Magician’s Nephew Tea Party/Book Club: Cinnamon Bun Scones

So every Wednesday, starting last 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 was 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.

The second week we had 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.

The third week 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.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Easy Fruit Tarts.

That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Feta Cheese Pinwheels, Meat Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

As I was unable to share these earlier I’m catching up now and am starting with scones of course!

This comes from Bake or Break.

Emma (1996)

Ingredients Scones:

• 2 tablespoons packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 cups (240g) all-purpose flour
• 1 cup (99g) old-fashioned rolled oats
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
• 3/4 cup (177ml) milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Ingredients Glaze:

• 3/4 Cup of Confectioners’ Sugar (Powdered Sugar)
• 3/4 Teaspoons of Milk

Directions for Scones:

1. Preheat oven to 425°F.
2. Line baking sheets with silicone liners or parchment paper.
3. In a small bowl, combine brown sugar, and cinnamon. Set aside.
4. In a large bowl, combine the flour, oats, sugar, baking powder, and salt.
5. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
6. Combine the milk, egg, and vanilla in a small bowl.
7. Add to the flour mixture and stir just until combined.
8. Sprinkle the cinnamon mixture over the dough.
9. Gently stir until the batter is just swirled with the cinnamon mixture.
10. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
11. Bake 11 to 13 minutes, or until golden brown.
12. Cool the scones on a wire rack for 5 minutes while you make the glaze.

Directions for Glaze:

1. Combine the confectioners’ sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
2. Add to scones.

These were extremely delicious and easy to make. We all couldn’t resist them.

For more from The Magician’s Nephew Tea Party/Book Club, go to Easy Fruit Tarts

For more recipes, go to Brisket and Slaw Roulades

For more scone recipes, go to Lavender and Earl Grey Scones

For more tea posts, go to Eating Well’s Radish Tea Sandwiches

Scottish Oat Scones

So at the end of last month, my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

And eat scones!

We had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

Today’s scone recipe I found on pinterest, but originally comes from Lisa’s Kitchen. 

Ingredients:

• 1.5 Cups of Flour
• 2 Cups of Rolled or Steel Cut Oats
• 1/4 Cup of Sugar
• 4 Teaspoons of Baking Powder
• 1/2 Teaspoon of salt
• 1 Large Egg
• 1/2 Cup of Unsalted Butter (1 stick), melted
• 1/3 Cup of Milk

Directions:

1. Preheat the oven to 425 degrees F and grease or line a baking sheet.
2. In a large bowl combine flour, oats, sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. In small bowl, beat the egg until frothy.
5. Now add butter and milk to egg, and whisk to combine.
6. Pour into dry ingredients and mix together until you have a soft dough.
7. Shape and pat the dough into two 6-7 inch circles.
8. Cut into 6-8 pie shaped wedges and bake 10-15 mins, or until golden brown.
9. Let cool for a few minutes.
10. Serve with butter and/or jam.

This were very good, but the dough was a little dry which made it hard to stick together, ad after they baked they crumbled. I think if I was to make them again I would add a little more milk.

Otherwise these were delicious! I could see making them again and again and enjoy them.

Or scones!

For more scone recipes, go to Irish Blueberry Scones

For more recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more tea parties, go to Meyer Lemon Poppyseed Cake

For more pinterest recipes, go to Iced Blackberry Infused Earl Grey Tea

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

Scottish Oatcakes

I was cleaning out my old room at my parent’s house and I found a pile of papers with recipes on it.

What is this?

I have no clue where this came from, but it sounded good and easy to make. And perfect for tea! (You know me, I’m always looking for something new for tea time.)

Ingredients:

• 1 Cup of Rolled Oats
• 1/3 Cup of Flour
• 1/2 Tsp of Sugar
• 1/4 Tsp of Salt
• 1/4 Tsp of Baking Soda
• 1/4 Cup of Unsalted Butter, Cut into Pieces
• 2-3 Tbsps of Water
• Honey (Optional)
• Marmalade (optional)

Directions:

1. Preheat Oven to 325 degrees F
2. In a food processor fitted with metal blades, process oats to a fine meal.
3. Add the flour, sugar, salt, baking soda, and butter.
4. Process briefly to mix well.
5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
6. Add as much water as needed to achieve the desired texture.
7. Turn out the dough onto a lightly floured work surface.
8. Knead a couple of times to incorporate any crumbs, then form into a ball.
9. Cut in half.
10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
11. Crimp edges with your finger and thumb to make a fluted border.
12. Using a metal spatula, transfer he rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
13. Bake until pale and tan and no longer soft (about 25-30 mins)
14. Transfer the oatcakes to a wire rack to cool.
15. Serve with honey or marmalade, if desired.
16. Makes about 8.

So the first one is when I didn’t pay close attention to the recipe, while the second is from following the directions.

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more items to go with your cup of tea, go to Carrot Oatmeal Muffins