How to Throw a Valentea Party

I’m not one of those people who likes to take their holiday decorations right when the holiday ends and set up for the next one. I also celebrate Valentine’s Day until February, but last year I threw a Valentea party in two weeks and wanted to share it with you all. However, I know people need more time than that and wanted to share it with you all.

Christmas 2021 my friend was given a book that had ideas to hold a tea party every month. She held the first party on January 29th and no one wanted to do the next one, the Valentine’s Day party. I agreed and of course had to change the direction to Valentea and Jane Austen.

Invitations:

So the first thing you need for a party is invitations. I like to make my own cards and sent everyone a Valentine. I used romantic and love quotes from my favorite books.

Decorations:

After planning that came decorations. I’m lucky that I still have the ones from my bridal shower. I have reused those so many times! Yep, I used my pink floral table runners, framed Jane Austen quotes (which can be purchased from this shop); along with pink and white flowers.

Menu:

I was able to figure out my menu pretty quickly as I have a Tea Time magazine subscription, a Betty Crocker holiday cookbook, a Nancy Drew Cookbook, etc. I had a lot of recipes to choose from.

Tea Choices:

I wanted everything to be pink and red as it was a Valentea party so I had MadsenCreations make a Red Chai and Pink Moon Tea. I also picked Tiesta Tea Nutty Almond Cream Tea (which turns the water pink).

Food Menu:

We made Teatime Magazine Orange Cream Scones, Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones, Tea Time Magazine’s Triple Stack Red Bell Pepper and Cream Cheese Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Eating Well’s Radish Tea Sandwiches, French Onion Soup, Tomato Soup, a tart, and Heart Shaped Rice Krispy Treats.

Tea Time Magazine Orange Cream Scones

Ingredients

  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons fresh orange zest
  • 4 tablespoons cold unsalted butter, cubed
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs, divided
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest until combined. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  3. In a small bowl, whisk together ½ cup cold cream, 1 egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut 13 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  5. In a small bowl, whisk together remaining 1 tablespoon cold cream and remaining egg until combined. Brush egg mixture over tops of scones.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 21 minutes. Serve warm.
  7. Optional: Add a glaze.

Tea Time Magazine Lavender White Chocolate & Cranberry-Raspberry Scones

Ingredients

  1. 2 cups all-purpose flour
  2. ⅓ cup plus 1 tablespoon granulated sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon dried culinary lavender
  5. ½ teaspoon salt
  6. 4 tablespoons cold salted butter, cut into pieces
  7. 1 cup chopped dried Cranberries and Raspberries
  8. 1 (4-ounce) bar white baking chocolate, such as Ghirardelli, chopped
  9. 1 cup cold heavy whipping cream
  10. ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lavender, and salt, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, strawberries, and chocolate; stirring until combined.
  5. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-inch heart-shaped cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet, and sprinkle tops with remaining 1 tablespoon sugar.
  7. Bake scones until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.

Games:

Game 1: Who Said It?

For this game I took all the romance quotes I had used on the Valentines and people had to match up the quote with who said it.

Game 2: Who Can Name the Most Romance Movies?

For this game I had everyone turn their sheet of paper over and write down as many romance films they could think of in a minute. This was a ton of fun as afterwards we all talked about which ones we liked and what films were our favorites to watch.

I had a lot of fun with our tea parties, and I hope this helps if you want to plan a Valentea party.

Valentea food also doesn’t count.

For more party posts, go to Jane Austen Birthday Party Music & Party Review

For more Valentine’s Day posts go to, Jane in Love

For more tea posts, go to Spill the Tea: Alley Cat Cafe

For more recipes, go to Dragon Cheddar and Tomato Scones

Books, Tea, and the Trinity: Twice Baked Potatoes

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 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. 

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

The next week we had lavender flowering tea, Irish Soda Bread, Tuna Salad, Twice Baked Potatoes, carrot soup, and Quaker Oatmeal Cookies with Chocolate Chips.

I originally wanted to make the Teatime Magazine twice baked mice potatoes in honor of Reepicheep entering the story; but when I went to the market they were all out of the small potatoes and I had to buy larger ones. I will attempt this recipe again, with small potatoes, and try to make them as nice

Ingredients:

  • 1 (24-ounce) bag small red potatoes
  • 2 tablespoons olive oil
  • 1¾ teaspoons kosher salt, divided
  • ½ cup finely grated sharp Cheddar cheese
  • 6 tablespoons sour cream
  • 1 tablespoon whole milk
  • 24 (2½x⅛-inch) slices green onion, green parts only
  • 24 sliced almonds, lightly toasted
  • 2 black olives, finely chopped

Directions:

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss potatoes with oil and 1 teaspoon salt. Place potatoes on prepared baking sheet.
  3. Bake until tender when pierced with a fork, approximately 18 minutes. Let cool on pan on a wire cooling rack.
  4. Reduce oven temperature to 375°.
  5. Using a sharp knife, cut 12 potatoes in half lengthwise. Peel and discard skins from remaining potatoes. Transfer peeled potatoes to a medium bowl.
  6. Using a ¼ teaspoon, scoop a small well from potato halves, adding pulp from wells to bowl with whole, peeled potatoes. Using a fork, slightly mash whole, peeled potatoes. Add cheese, sour cream, and remaining ¾ teaspoon salt. Beat with a mixer at medium speed until smooth. Add milk, beating until incorporated (mixture will be thick). Transfer mixture to a piping bag fitted with an open-star tip (Wilton #4B).
  7. Pipe potato mixture back and forth into potato shells. Return filled potato shells to baking sheet.
  8. Bake until warmed through, 15 to 20 minutes. Let potatoes cool to room temperature.
  9. In a medium bowl full of cold water, place 2½-inch-long green onion slices to curl for tails. Blot dry on paper towels just before using.
  10. To create whiskers, using a sharp knife, gently cut a slit at each end of ¾-inch-long green onion slices.
  11. On each potato, gently press into place 2 almond slices for ears. Using tweezers, place 2 olive bits for eyes, green onion whiskers, and a green onion tail. Serve within an hour.

Notes: Potatoes can be prepared and filled up to 3 days ahead, let cool completely, place in an airtight container, and refrigerate. Up to 2 hours before serving, warm filled potatoes in a 375° oven. Let cool before decorating as mice.

So I did try to turn my large potatoes into large mice, but it just didn’t work out. Instead I had to admit defeat and just make regular twice baked potatoes.

These were delicious and like I said above, I plan on making them again. And even though they were not boiled, I do think Mr. Collins would have enjoyed them too.

For more from our Books, Tea, and the Trinity tea times, go to Applesauce Cake

For more potato recipes, go to Cheese Potato Crisps

For more Teatime Magazine recipes, go to Brisket and Slaw Roulades

For more recipes, go to Rice Krispies Chocolate Chip Cookies

For more tea posts, go to Spill the Tea: There & Back Again Cafe

Books, Tea, and the Trinity: Hummus and Veggie Sandwiches

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, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity. 

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 SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week 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 Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Simple Veganista

Ingredients:

  • 4 slices of bread
  • 1/4 – 1/3 cup hummus
  • leafy greens of choice
  • 1 tomato, thinly sliced
  • 1 cucumber, thinly sliced lengthwise and cut to width of bread
  • 2 bell peppers
  • 1/4 onion, thinly sliced
  • Salt
  • Pepper

Directions:

  1. Slice the veggies
  2. Spread hummus on one slice of bread.
  3. Layer with the leafy greens, tomato, cucumber, red bell pepper, and onion.
  4. Sprinkle with salt & fresh cracked pepper.
  5. Slice in half and enjoy!

I love veggies and hummus so I loved these sandwiches. Not only were they delicious, but you can add or subtract any vegetables you like when making them.

And food to go with.

For more from our Books, Tea, and the Trinity tea times, go to Egg Salad and Cherry Tomatoes Sandwiches

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more recipes, go to Sweet Cream Scones

For more tea posts, go to Healthy Waldorf Salad

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

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, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

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 SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week 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 Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

  • 6 slices firm white bread
  • 2 tablespoons unsalted butter, room temperature
  • 1 to 2 cherry tomatoes
  • 2 hardboiled eggs
  • 1 to 2 tablespoons chopped green onion
  • 1 to 2 lettuce leaves, finely shredded
  • 2 tablespoons mayonnaise
  • Salt, to taste
  • Ground black pepper, to taste
  • Watercress (Can substitute with cilantro)

Instructions

  1. With a serrated knife, trim and discard crusts from each bread slice.
  2. Butter one side of each slice; set aside.
  3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
  4. In a medium bowl, mash eggs.
  5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
  6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
  7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones

Books, Tea, and the Trinity: Sweet Cream Scones

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, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

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 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 Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This first recipe comes from Tea Time Magazine, but the preserves a friend made. As it was an experiment in making the preserves, I unfortunately don’t have a recipe to share for it.

Ingredients:

  • 3½ cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • ⅛ teaspoon salt
  • 3 ounces cold unsalted butter, cubed
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg, lightly beaten
  • Garnish: confectioners’ sugar

Directions:

  1. Preheat oven to 425°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
  5. In a medium bowl, whisk together ¾ cup cream and egg.
  6. Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
  7. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round.
  8. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough.
  9. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  10. Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
  11. Garnish tops of scones with a dusting of confectioners’ sugar, if desired.

These were absolutely delicious and a perfect addition to our tea. I would definitely make them again.

And eat scones!

For more from our Books, Tea, and the Trinity tea times, go to Red Pepper Triple Stack Sandwiches

For more TeaTime Magazine Recipes, go to Radish Ruffle Canapés

For more scones, go to Apple Cinnamon Scones

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster