The Magician’s Nephew: Snickerdoodles

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). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.

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I though it would be able to post these faster, but I have really fallen behind. I’m trying though!

tea

So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.

Ingredients:

  • 1 cup (184g) shortening
  • 1 1/2 cups (298g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups Flour
  • Cinnamon Sugar

Directions:

  1. Preheat the oven to 400°F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
  4. Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
  5. Beat in the vanilla, cream of tartar, baking soda and salt.
  6. Then add the flour, mixing slowly until combined.
  7. Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
  8. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
  9. Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
  10. Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
  11. Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
  12. Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.

These were delicious and a perfect addition to our tea time.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Prosciutto Wrapped Asparagus

For more recipes, go to Cranberry Chai Scones

For more pie recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more tea posts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

The Magician’s Nephew Tea Party/Book Club: Cranberry Chai 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.

The fourth 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 Feta Cheese Pinwheels, Savory Meat Hand Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.

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

jamaicainneatfooddinner

This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.

StirsTea
YUM!

Ingredients:

  • 3/4 Cup of Whole Milk
  • 3 Tablespoons of Masala Chai Loose Leaf Tea
  • 2.5 Cups of Flour
  • 4 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 5 Tablespoons of Unsalted Butter, cubed
  • 1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
  • 1/2 Cup of Dried Cranberries
  • 2 Medium Eggs
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
  5. Stir in 1/4 cup of sugar and then the cranberries.
  6. Using an infuser or fine-mesh sieve, strain infused milk.
  7. In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
  8. Add egg mixture to flour mixture, and stir until dough begins to form.
  9. Working gently, being mixture together with hands until the dough forms.
  10. Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
  11. Using a rolling pin, roll out dough to a 1-inch thickness.
  12. Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
  13. Place scones on the prepared baking sheet and freeze for 30 minutes.
  14. Preheat ovens to 400 degrees F.
  15. Sprinkle tops of scones with 1 tablespoon of sugar.
  16. Bake until scones are lightly Golden, 16-18 minutes.
  17. Serve immediately.
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These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)

Emma1996tableeating

For more from The Magician’s Nephew Tea Party/Book Club, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

For more recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more scone recipes, go to Cinnamon Bun Scones

For more tea posts, go to Savory Meat Hand Pies

The Magician’s Nephew: Melt-in-Your-Mouth Buttermilk Chocolate Cookies

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). This week we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Savory Beef Hand Pies, Cranberry Feta Pinwheels, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

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I though it would be able to post these faster, but I have really fallen behind and I’m trying hard to catch up though!

tea
And food to go with.

I had made something and I had all this buttermilk left over and nothing I could think of to do with it. So I started looking around online for a recipe. The only thing I could find that wasn’t too time consuming and I had all the ingredients for was Big Flavors from a Tiny Kitchen’s Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Ingredients:

  • 2 cups Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup Dutch process cocoa powder
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate baking chips (or another cup of chocolate chips)

Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet. (I used foil).
  3. In a medium bowl, whisk together flour, baking soda and salt and set aside.
  4. In a large microwave-safe bowl, melt the butter.
  5. While the butter is still warm, add the cocoa powder to the butter and whisk until smooth.
  6. Then whisk in sugar, vanilla extract, and buttermilk.
  7. Gradually add the flour mixture and stir until no streaks of flour remain.
  8. Gently stir in the chocolate chips.
  9. Drop dough by heaping tablespoons onto the prepared baking sheet, leaving a few inches in between each cookie to allow for spread.
  10. Bake for 10-14 minutes, or until cookies are set around the edges.
  11. Cool for 3-5 minutes, then transfer to a wire cooling rack.

These were delicious and I just know I’ll be making them again when I have leftover buttermilk; such as after I make my Irish Soda Bread.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Savory Beef Hand Pies

For more recipes, go to Cinnamon Bun Scones

For more cookie recipes, go to The Picture of Earl Grey Tea Cookies

For more desserts, go to Easy Fruit Tarts

For more tea posts, go to Brisket and Slaw Roulades

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 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!

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

The Magician’s Nephew Tea Party/Book Club: Easy Fruit Tarts

 

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 NovelTea Tins The Picture of Earl GreyHaarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea SandwichesTea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

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I couldn’t share the recipes but now I’m trying my best to catch up.

teabreakteatime

This comes from Jenny Cookies. 

teaceremony

Ingredients:

  • Angel Food Cake Cups
  • 2 Cups of Whole Milk
  • 2 Tablespoons Vanilla Extract
  • 2 Teaspoons of Butter
  • 2 Egg Yolks, slightly beaten
  • 1/3 Cup of Sugar
  • 2 Tablespoons of Cornstarch
  • Mint Leaves
  • 1/2 Cup of Raspberries
  • 1/4 Cup of Blackberries
  • 1/2 Cup of Blueberries
  • 1/2 Cup of Sugar
  • 1/4 Cup of Corn Syrup

Directions:

  1. In a saucepan, mix sugar, cornstarch, and salt. 
  2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. 
  3. Boil and stir 1 minute. 
  4. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. 
  5. Boil and stir for 1 minute; and remove from heat.
  6. Stir in butter and vanilla.
  7. Store covered in refrigerator. 
  8. While waiting for pudding to cool, rinse fruit and place in a bowl.
  9. Pour corn syrup over fruit and gently stir until coated. 
  10. Pour 1/2 Cup of sugar over fruit until coated in sugar. 
  11. Using a cookie scoop, place pudding in angel food cake cups. 
  12. Use a spatula to smooth out the top of the tarts. 
  13. Finish tarts by adding fruit and mint.
  14. Place larger berries on the tarts first, staying on just one side of the tart and fill in the spaces with the smaller berries.
  15. Store in fridge until ready to serve. 

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These were extremely delicious, and we gobbled them all up. I unfortunately didn’t get a better picture of them then this one of the whole table. 

For more from The Magician’s Nephew Tea Party/Book Club, go to Brisket and Slaw Roulades

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

For more Earl sandwiches, go to Mini Pumpkin Créme Brûlée

For more tea posts, go to Cranberry Feta Pinwheels