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 SconesCurried Egg Salad Triple Stacks SandwichesTurkey-Apple Tea SandwichesFotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive SconesCucumber Aioli CanapésHam, Cheddar, and Apple Tea SandwichesCranberry, 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.

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That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Cream 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!

jamaicainneatfooddinner

This comes from Bake or Break.

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

Emma1996tableeating

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

Jane Austen Birthday Party: Teapot Piñata

Party time!

So I have been planning my Jane Austen 29th birthday party for a few years, and I did not let the Coronavirus get in the way. We had the party and it was a lot of fun. Even though the party has passed, I am still going to share all the things we did and how I put it together.

So I love piñatas! I mean who doesn’t like hitting paper mache with a bat and getting a reward?

Besides me loving piñatas, I had four little girls planning on coming and wanted to make sure I had some things for them as well. When I was doing my party planning I spotted a homemade teapot piñata on Almost Unschoolers. I thought to myself, I could totally do that-I have made piñatas before, I mean it was a donkey not a teapot, but I’m sure it wouldn’t be too difficult.

And I thought with today being Cinco de Mayo, I thought what better day than today to blend my culture with Jane Austen. So here we go:

Supplies:

  • 1 Cup of Flour
  • 2 Cups of Water
  • 1/2 tbsp of Salt
  • Newspaper
  • Plastic Bag
  • Balloon
  • Gesso or paint
  • Paintbrush
  • Glue
  • Crepe Paper
  • Cardstock
  • Scissors
  • Cup or Bowl for Balloon to rest in
  • Candy or Teabags
  • Fake Flower (optional)
  • Hot Glue Gun

Directions:

  1. Lie a plastic bag on the table.
  2. Blow a balloon up and set on a cup or bowl in order to apply the paper mache.
  3. In a large bowl combine flour, water, and salt-whisking to remove any lumps.
  4. Cut newspaper into strips, about 2 inches wide and 4 inches long.
  5. Dip paper into flour mixture and cover balloon. I recommend doing two layers, letting it dry, and repeating another two layers.
  6. After all is dry, carefully pop the balloon and throw it away.
  7. Paint paper mache with white paint or gesso.
  8. After the paint or gesso has dried, begin covering the piñata in crepe paper strips (I found it easiest to paint the glue on and work bottom to top). Be sure to cut each strip so it has a fringe look.
  9. Fill piñata with candy or teabags (or both).
  10. Using cardstock, create handle, lid, and spout. When making the spout, take the cardstock and create a funnel, cutting the paper down until it is the right size.
  11. Hot glue the pieces on and the fake flower to the lid.

Teapotpiñata

Here we are after I gessoed it:

Then when I added the crepe paper and cardstock:

Candy and tea bags inside:

And of course the finished product:

At the party!

Now piñatas aren’t hard or expensive to make they just take time. I only spent $7 on this as I already had the water, flour, newspaper, and fake flower. The cardstock was $1, the assorted candy $4, and the Stash teabags $2.

I’ve been having so much fun sharing all these things with you, I can’t wait to continue with all the other party plans!

For more of my Jane Austen Birthday plans, go to Jane Austen Birthday: Prize Three

For more Jane Austen parties, go to Jane Austen Birthday: Prize Two

For more tea postsgo to Brisket and Slaw Roulades

in the past 30 days

The Magician’s Nephew Tea Party/Book Club: Tomato Hummus Salad

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 four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Pinwheels, and Triple Berry Salad.

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 as we used an old Chicken Salad recipe, the next is sides.

This recipe comes from Plum Deluxe. I choose it as most of the food we have been eating has been heavy and I wanted something lighter.

Ingredients:

  • 1 Tablespoon of White Wine Vinegar
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Clove of Garlic, Peeled and Finely Minced
  • 1/4 Teaspoon Salt
  • Ground Black Pepper
  • 2-3 Large Ripe Tomatoes
  • 1-2 Cups of Hummus

Directions:

  1. In a small bowl, whisk together vinegar, olive oil, garlic, salt, and pepper until emulsified. Set aside.
  2. Cut tomatoes into thick slices and arrange 3 per plate.
  3. Top each tomato slice with a tablespoon of hummus.
  4. Drizzle with salad dressing and serve immediately.

These were delicious. I had so many extra though, as I had made too much, and ended up using the rest to make a spaghetti sauce. A great recipe, that I know I will make again.

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

For more recipes, go to Lavender and Earl Grey Scones

For more salad recipes, go to Basic Chicken Salad

The Magician’s Nephew Tea Party/Book Club: Lavender and Earl Grey Scones

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, 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, Pinwheels, Hummus Tomato Salad, and Triple Berry Salad.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course we always start with scones.

This comes from Flour Covered Apron.

And something yummy to eat with it. 🙂

Ingredients for Earl Grey Lavender Scones:

  • 2 Cups of All Purpose Flour
  • 1/4 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3 Tea Bags of Earl Grey Tea Blend or ~3 Teaspoons of Loose Leaf Earl Grey Tea
  • 1/2 Cup of Butter, Frozen
  • 1/2 Cup of Whipping Cream
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Ingredients for Earl Grey Lavender Glaze:

  • 1.5 Teaspoons Culinary Lavender, plus more for garnishing
  • 1/2 Cup of Milk
  • 2 Tea Bags or 2 Tsps of Loose Leaf Earl Grey
  • 1 1/4 Powdered Sugar

Directions for Scones:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture-whisk to combine. If using loose leaf tea, grind it down so that it is smaller.
  4. Grate the frozen butter and cut it into the flour mixture, using the pastry cutter until incorporated and the mixture has the texture of fine crumbs.
  5. In a small bowl, whisk together the cream, egg, and vanilla extract.
  6. Make a well in the middle of the dry ingredients, then mix together.
  7. Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together.
  8. Shape the dough into a disc about 8 in in diameter.
  9. Slice into 8 wedges.
  10. Place the wedges about 2 inches apart on a lined baking sheet.
  11. Bake at 400 degrees F for 18-22 mins, or until scones are tall and golden brown.
  12. Transfer to wire rack to cool completely.

Directions for Glaze:

  1. In a small saucepan, bring the milk and lavender to a simmer.
  2. Remove from heat, then steep the two bags of Earl Grey teabags or loose leaf tea for about 7 mins.
  3. Using a small sieve, or infuser, strain the mixture and discard the lavender.
  4. Measure 1/4 cup of the steeped milk.
  5. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
  6. Once scones are cool, drizzle with glaze and sprinkle with lavender.

These were extremely delicious, espechially as my sister dried the lavender fresh from our garden. Everyone could not get enough of them.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Pumpkin Crème Brûlée

For more recipes, go to Cranberry, Brie, and Rosemary Bites

For more Earl Grey Tea recipes, go to Lavender Earl Grey Tea Shortbread Cookies

For more scones, go to Parmesan and Chive Scones

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

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: Parmesan and Chive Scones

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, 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 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.

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

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our third dinner with scones.

This comes from Tea Time Magazine‘s 2020 Sept/Oct issue. The original recipe calls for dates, but I don’t like dates so I just took them out.

Ingredients:

  • 3 Cups of All-Purpose Flour
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Cold Unsalted Butter, Cubed
  • 1/2 Cup of Parmigiano-Reggiano Cheese
  • 2 Tablespoons of Chopped Fresh Chives
  • 1 1/4 Cups + 1 Tablespoon of Cold Heavy Whipping Cream, Divided

Directions:

  1. Preheat the oven to 375 degree F
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  4. Add cheese and chives, tossing to combine.
  5. Add 1 1/4 cups of cold cream to flour mixture, stirring until a dough begins to form. Gather dough into a ball in the bowl.
  6. Turn out the dough onto a lightly floured surface and knead 3-4 times.
  7. Using a rolling pin, roll out the dough to 3/4-inch thickness.
  8. Fold dough into thirds (like an envelope). Roll dough again to a 3/4 inch thickness.
  9. Using a 2 1/4-inch round cutter, dipped in flour, cut dough without twisting-rerolling scraos once.
  10. Place scones 1-inch apart on the prepared baking sheet.
  11. Freeze for 10 mins.
  12. Brush tops of scones with remaining 1 tablespoon of cream.
  13. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 mins.
  14. Let cool on baking sheet for 5 mins.
  15. Serve warm or at room temperature.

These were delicious! I loved them and will most likely make them again.

For more from The Magician’s Nephew Tea Party/Book Club, go to Lemon Gingerbread Cake

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Fotina Flower Puffed Pastry

For more scone recipes, go to Dark Chocolate Ginger Scones

For more tea posts, go to Turkey-Apple Tea Sandwiches

Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

  • 4-5 Heirloom Tomatoes
  • 1/2 Teaspoon of Salt
  • 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
  • 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
  • 1/2 Cup of Mayonnaise (I substituted with Hummus)
  • 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
  • 1 Tablespoon of Green Onion
  • 1/4 Teaespoon of Ground Black Pepper
  • 1 Tablespoon of Red Wine Vinegar
  • 1 Teaspoon of Olive Oil
  • Garnish with pepper and additional fresh parsley

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
  3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
  4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
  5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
  6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
  7. Blot tomatoes dry with paper towels.
  8. Place a large tomato slice in the center of pan on top of the cheese mixture.
  9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
  10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
  11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
  12. Sprinkle with vinegar and drizzle with olive oil.
  13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
  14. Remove from oven and let cool, before removing from pan.
  15. Garnish with pepper and parsley if desired.
  16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

For more tea posts, go to Turkey-Apple Tea Sandwiches

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: Turkey-Apple Tea Sandwiches

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 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 after sandwich number one, we have sandwich number two.

YUM!

This comes from Tea Time Magazine. 

Turkey-Apple Tea Sandwiches Ingredients:

  • 4 Slices Honey Wheat Bread
  • 8 Slices of Smoked Turkey
  • 1 Red Apple
  • 1 Recipe Cranberry Spread
  • 8 Leaves of Baby Spinach

Directions:

  1. Using a serrated knife, cut and discard crusts from bread slices, creating a perfect 3-inch square.
  2. Cut each square diagonally into 4 triangles.
  3. Cover bread with damp paper towels to prevent drying out while preparing other ingredients.
  4. Using a sharp chef’s knife, cut 8 triangles the same size as the bread triangles from turkey.
  5. Using a sharp chef’s knife, cut 8 very thin vertical slices from the apple.
  6. Spread a layer of the cranberry spread onto each bread triangle.
  7. On the cranberry side of 8 bread triangles layer a spinach leaf, a turkey slice, and an apple slice.
  8. Top each with a remaining bread triangle, cranberry side down.
  9. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.

Cranberry Spread Ingredients:

  • 1/3 Cup of Mayonnaise
  • 3 Tablespoons of Jellied Cranberry Sauce with Cranberries
  • 1 Tablespoon of Yellow Mustard
  • 1/8 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper

Directions:

  1. In a small bowl, combine mayonnaise, cranberry sauce, mustard, salt, and pepper.
  2. Whisk well.

These were delicious sandwiches and a perfect fall time tea savory.

For more from The Magician’s Nephew Tea Party/Book Club, go to Curried Egg Salad Triple Stacks Sandwiches

For more recipes, go to Dark Chocolate Ginger Scones

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

For more sandwiches, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Mini Apple Pies

The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

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 Sandwiches, Fotina Flower 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 after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

  • 6 Large Hardboiled Eggs
  • 1/3 Cup of Mayonnaise
  • 1/2 Cup of Finely Chopped Celery
  • 2 Tablespoons of Chopped Green Onion Tops
  • 1 Tablespoon of Yellow Mustard
  • 1/2 Teaspoon of Curry Powder
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • 9 Slices of very thin Wheat Bread

Directions:

  1. In a medium bowl and using a pastry blender, finely chop eggs.
  2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
  3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
  4. Spread 3 tablespoons egg salad onto 6 bread slices.
  5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
  6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
  8. Cut each sandwich into 3 finger sandwiches.
  9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

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

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