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.”
- 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!
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