Strawberry Muffins
Strawberry just seems like such a Springtime fruit, doesn’t it? We are a few days from the start of Spring and I am so anxious for the sunshine and warmer weather! These yummy strawberry muffins are so delicious and so flavorful, they will be your “go-to” treat for any tea party or just a little pick-me-up to enjoy with your favorite cup of tea. I tried these muffins with the crumble topping and also without and only the glaze. Honestly, they are delicious both ways. The muffins with the crumble topping had more of the cinnamon flavors and definitely tasted sweeter to me. The muffins without the crumble topping and just the glaze were still sweet, but the flavor of the strawberries were much more prominent. I will let you decide which you like the best! Enjoy!
1 1/2 cups fresh or frozen strawberries (I used frozen strawberries for this recipe)
1 3/4 cups firmly packed light brown sugar
1/2 cup plus 2 Tbls butter, melted
2 large eggs
2 1/4 cups all purpose flour, divided
1 1/4 tsp salt, divided
1 1/4 tsp cinnamon, divided
1 tsp baking powder
1/2 tsp lemon zest (I didn’t have a lemon so I used orange and it was delicious!)
1/2 tsp lemon juice (I used orange juice because that is what I had on hand)
Glaze
1 cup confectioners’ sugar
2 Tbls buttermilk
Preheat the oven to 350 degrees. Spray a non stick muffin pan with non-stick spray. Set aside
In a large bowl, mash up the strawberries using a potato masher or a fork (make sure if you are using frozen strawberries to thaw completely. Leave some chunks and don’t mash too much where it’s a paste). Add 1 cup brown sugar, ½ cup melted butter, and eggs. Whisk to combine all ingredients.
In a medium bowl, stir together 2 ¼ cups flour, 1 tsp salt, 1 tsp cinnamon, baking powder, and lemon zest. Add the flour mixture to the strawberry mixture and stir together. Stir in lemon juice. Pour batter evenly among the muffin cups
In a small bowl, stir together remaining ¾ cup brown sugar, remaining 2 Tbls melted butter, and remaining ¼ tsp salt, and ¼ tsp cinnamon with a fork until crumbly. Sprinkle the topping over muffins and press into the batter.
Bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes but keep checking it. Let cool on a wire rack
In a small bowl, whisk together the confectioners’ sugar and buttermilk until smooth. Drizzle over the muffins.
Serve muffins warm or room temperature and they are so good!
Strawberry Muffins
These muffins are packed full of fresh flavor. Paired with a great cup of tea, these are hearty enough to make a perfect mid afternoon pick me up or a little sweet dessert! Delicious!
Ingredients
- 2 1/2 cups fresh or frozen Strawberries, completely thawed
- 1 3/4 cups firmly packed light brown sugar, divided
- 1/2 cup plus 2 Tbls butter, melted
- 2 large eggs
- 3 1/4 cups all purpose flour, divided
- 1 1/4 tsp kosher salt, divided
- 1 1/4 tsp ground cinnamon, divided
- 1 tsp baking powder
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice (I used bottled lemon juice, but you can certainly use fresh
- 1 cup confectioners sugar
- 2 Tbls whole buttermilk
- 1/2 cup butter, softened
- 1/4 cup confectioners sugar
- 2 fresh strawberries, chopped
- A pinch of kosher salt
Instructions
- Pre-heat your oven to 350 degrees.
- Spray a muffin pan with cooking spray and flour
- In a large bowl, mash us the strawberries with a fork or potato masher. Leave some chunks and don't mash too much where it becomes a paste
- Add 1 cup of brown sugar, 1/2 cup melted butter, and eggs. Whisk to combine all ingredients
- In a medium bowl, combine 2 1/4 cups flour, 1 tsp salt, 1 tsp cinnamon, baking powder, and lemon zest.
- Add the flour mixture to the strawberry mixture and stir together. Stir in lemon juice
- Pour batter evenly among the muffin cups
- In a small bowl, stir together remaining 3/4 cups brown sugar, remaining 6 Tbls melted butter, and remaining 1/4 tsp salt and 1/4 tsp cinnamon and mix together with a fork until crumbly
- Sprinkle the topping on top of the muffins and press gently into the batter
- Bake until a toothpick inserted comes out clean. About 20-25 minutes. Let cool on a wire rack
- In a small bowl, whisk together the confectioners sugar, and buttermilk until smooth
- Drizzle over the muffins
- In a small bowl, stir together the butter, confectioners sugar, strawberries and salt
- Cover and refrigerate until firm
- You can save this up to 3 days
- Serve with warm muffins or at room temperature. So good!
Strawberry Creme Scones
I absolutely love strawberries and made these yesterday completely not even knowing it was National Strawberry Day! I make these scones with fresh strawberries but you can certainly use frozen. Just make sure most of the moisture is removed. They are delicious all by themselves. I added strawberry preserves for a little bit of added sweetness. Strawberry Vanilla tea was my tea blend for this sunny little tea break! Hope you enjoy!!
1 cup of Strawberries, fresh or frozen, chopped and diced
1 Tbls sugar, set aside
2 1/2 cups self rising flour
2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
6 Tbls cold butter, cubed
1/2 cup heavy whipping cream
1 large egg
1 1/2 tsp Vanilla
Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper. I personally use a stone pan, sprayed with cooking spray.
In a small bowl, place your chopped up strawberries and 1/2 Tbls sugar and mix together. Set aside
In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and butter. Using a pastry blender or two knives, cut butter cubes into the flour mixture until it resembles course crumbs. Add the strawberries and toss well
In a small bowl, add cream, egg, and vanilla and whisk together until smooth
Add the cream mixture to the dough and mix together. I start with my spatula and then use my hands to finish mixing. Be careful not to smash the strawberries too much and try and resist adding more cream if it seems too dry. The moisture from the strawberries adds a lot of moisture so it will eventually come together to form that sticky dough.
Flatten the dough and use a cookie cutter or knife to cut the scones. I use a round cookie cutter but you can also use a knife and cut into triangles.
Place each scone onto your cookie sheet with parchment paper or sprayed pan
Brush the tops of the scones with a little bit of cream and sprinkle with a little bit of sugar (I do this with all of my scones)
Bake scones for about 15 minutes or until brown on the edges. My oven runs hot so I baked on 350 degrees for about 20 minutes. Baking time will depend on your own oven
Serve with your favorite preserves or lemon curd and clotted cream. They are delicious!!
Strawberry Creme Scones
These tasty scones remind me of a fresh spring morning with the freshest strawberries! They are delicious all by themselves or with your favorite preserves! I love them with fresh strawberry preserves!
Ingredients
- 1 cup strawberries, fresh or frozen, chopped and diced
- 1 Tbls sugar, set aside
- 2 1/2 cups self rising flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup sugar
- 6 Tbls butter, cut into cubes
- 1/2 cup heavy whipping cream
- 1 large egg
- 1 1/2 tsp vanilla
Instructions
- Pre-heat your oven to 400 degrees
- Line a cooking pan with parchment paper or spray a cooking pan
- In a small bowl, combine strawberries with 1 Tbls sugar. Set aside
- In a large bowl, combine flour, sugar, baking powder, salt, and butter. Stir together. Using a pastry blender or two knives, cut butter cubes into the flour mixture until it resembles course crumbs. Add the strawberries and toss to coat.
- In a small bowl, add cream, egg, and vanilla. Whisk together until smooth
- Add the cream mixture to the dough and mix together. I start mixing with my spatula and then use my hands to incorporate the dough. Try and resist adding cream if it is too dry. The strawberries add enough moisture where you should not need any more cream. Just keep mixing and it will eventually come together as a sticky dough.
- Flatten the dough and using a cookie cutter or a knife, cut the dough into circles or triangles.
- Place each scone onto your cookie sheet with parchment paper or sprayed pan.
- Bake scones for about 15 minutes until the edges are browned. My oven runs hotter so I baked mine on 350 degrees for about 20 minutes
- Brush the tops of the scones with a little bit of cream and sprinkle a little bit of sugar on top (I do this will all of my scones)
- Enjoy!
Chocolate Cream Filled Pound Cake
This delicious pound cake is not as sweet as it may sound. The cream cheese in the center offers all the sweetness of cheesecake but just a touch. A decadent pound cake that moist and chocolaty surrounds the cream cheese filling. This cake pairs so perfectly with your favorite tea or even coffee or hot chocolate!!
Filling
1/4 cup sugar
1 (8 oz) package cream cheese, softened
1 egg
1 tsp vanilla
Glaze
4-8 oz white chocolate (I used Ghiradelli)
2-4 Tbls shortening (only if you are NOT using Ghirardelli)
1/2 - 1 cup Simi sweet chocolate morsels - (I used Ghirardelli milk chocolate melts)
Pound Cake
2 cups all-purpose flour
11/2 cups sugar
1 cup water
1/2 cup sweetened cocoa
1/2 cup butter, softened
3 eggs
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp vanilla
Heat oven to 350 degrees.
For filling - In a small bowl, combine all filling ingredients and mix with a mixer on low-medium speed, scraping bowl often. Mix until smooth. Set aside
For Pound Cake - In a large bowl, combine all cake ingredients and beat on low speed, scraping bowl often, until thoroughly mixed. Increase speed to high and beat until smooth, scraping the bowl often.
Pour 1/3 cup of the batter in a pre-greased and floured 12 cup bundt pan. Spoon cream cheese filling over the batter without touching the sides of the pan. You want to keep the filling in the center of the pan. Cover with remaining batter.
Bake for about an hour but start with 40- 45 minutes and keep checking it. This depends on your oven as to how long your cake will actually need to bake. I baked mine for 45 minutes. Cool in the pan for at least 30 minutes. Remove from pan and cool completely.
For the Glaze - Melt white chocolate and 2-4 Tsp shortening in a sauce pan over very low heat, stirring continuously until melted and smooth. (1-2 minutes). Using a teaspoon, drizzle white chocolate over the bundt cake. Let stand until the chocolate gets firm. Repeat with remaining shortening and chocolate chips so the cake has two glazes over the cake.
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Chocolate Cream Filled Pound Cake
Ingredients
- 1/4 cup sugar
- 1 (8 oz) package cream cheese, softened
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup sweetened cocoa
- 1/2 cup butter, softened
- 3 eggs
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 4-8 oz white chocolate (I use Ghirardeilli Chocolate)
- 2-4 Tbls shortening
- 1/2-1 cup chocolate melts (I use Ghirardelli Milk Chocolate)
Instructions
- Heat oven to 350 degrees
- In a small bowl, combine all ingredients and beat on low speed, scraping the bowl often. Mix until smooth. Set aside
- In a large bowl, combine all cake ingredients and beat on low speed, scraping bowl often, until thoroughly mixed. Increase speed to high and beat well until smooth, scraping the bowl often.
- Pour 3 cups of batter into a pre-greased and floured 12 cup bundt pan. Spoon filling over the batter without touching the sides of the pan. You want to keep the filling in the center of the batter. Cover the filling with remaining batter.
- Bake for about an hour but start with 40-45 minutes and keep checking it until a toothpick inserted inside the center comes out clean. Cool in the pan for at least 30 minutes.
- Remove from the pan and cool completely.
- Melt white chocolate and 2-4 Tsp shortening in a sauce pan over very low heat stirring continuously until melted (about 1-2 minutes)
- Drizzle over the cooled cake
- Let stand until the glaze firms up
- Repeat with remaining shortening and chocolate chips so the cake has two glazes on top of the cake.
Italian Snowball Cookies
These cookies have been called Mexican Wedding Cookies or Italian Wedding Cookies but I am calling them my Italian Snowball Cookies! They are easier to make than you think and so good, they will literally melt in your mouth! Cheers!
1 cup butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating the baked cookies at the end
1 tsp vanilla
1 3/4 cup all-purpose flour
1 cup pecans, chopped into very small pieces (I actually used 1/2 cup and it was perfect!)
Pre-heat oven to 275 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray
Cream butter and sugar at low speed in an electric mixer, until smooth. Add vanilla and mix well
Gradually add the flour at low speed. Mix in the pecans with a spatula.
With floured hands, scoop out about 1 Tbls of the dough and roll in the palms of your hands into little balls. Continue rolling the dough into little balls and keep flouring your hands as you do so. Place each cookie onto the prepared cookie sheets
Bake for 40 minutes, depending on your oven. I baked mine for exactly 30 minutes and they were perfect!
When the cookies are cool enough for you to handle but still hot or very warm, roll each cookie in the additional confectioners’ sugar.
Cool on a wire rack.
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Italian Snowball Cookies
Ingredients
- 1 cup butter, at room temperature
- 1/2 cup confectioners' sugar, plus more for coating the baked cookies at the end
- 1 tsp vanilla
- 1 3/4 cup all-purpose flour, plus a little more for hand dusting
- 1 cup pecans, chopped into very small pieces (I actually only used 1/2 cup and it was plenty)
Instructions
- Pre-heat oven to 275 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray
- Cream butter and sugar at low speed in an electric mixer until smooth. Add vanilla and mix well.
- Gradually add the flour, beating on low
- Mix in the chopped pecans with a spatula
- With a little flour on your hands, scoop out about 1 Tbls of dough and roll in the palm of your hands into balls. Continue to dust your hands as you make more cookies.
- Place each cookie on to cookie sheets
- Bake for 40 minutes (depending on your oven). Mine baked for exactly 30 minutes and were perfect!
- When the cookies are cool enough for you to handle, but still hot or warm, roll in the additional confectioners' sugar
- Cool on a wire rack
Chocolate Mint Brownies
This is the easiest recipe for Chocolate Mint Brownies! You only add one more ingredient to your already favorite chocolate brownie mix! you will LOVE these!
1 box of your favorite chocolate brownie mix (I use Supreme Chocolate Chunk)
1/3 cup Vegetable oil
1/4 cup water
1 egg
2 packages Andies Chocolate Mint Candies
Pre-heat your oven to 350 degrees. Spray your baking pan with a non stick cooking spray
Mix together your favorite brownie mix with your vegetable oil, water and egg, according to package directions
Bake in a 350 degree oven for about 20-25 minutes, depending on the size of your pan
Immediately take brownies out of the oven. Place each unwrapped Andies chocolate mints on top of the brownies in rows, letting them melt on top of that still hot brownie pan
Turn off your oven and place the brownies back inside the oven to allow the Andies chocolate mints to completely melt
Take out of the oven and with a butter knife, swirl the melted mints on top of the brownies
Let cool completely and cut into bars, squares or bites. Enjoy!
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Chocolate Mint Brownies
Ingredients
- 1 box of your favorite brownie mix (I use the Supreme Chocolate Chunk)
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 egg
- 2 packages of Andies chocolate mint candies
Instructions
- Pre-heat oven to 350 degrees
- Spray a baking pan with non stick cooking spray
- Bake your brownies according to package directions, adding your vegetable oil, water and egg to your brownie mixture
- Bake according to package directions at 350 degrees for about 20-25 minutes
- Take the brownies out of the oven and immediately place each unwrapped Andies chocolate candy mints on top of the brownies, in rows allowing them to melt
- Turn off the oven and place the brownie pan back in the oven to completely melt the Andies mint candies
- With a butter knife, swirl the Andies chocolates around the top of the brownies
- Let cool completely and cut into brownie squares, bars or bites
- Enjoy!
Peanut Butter Kiss Cookies
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 packed brown sugar
1 egg
2 Tbls milk
1 tsp vanilla
1 1/3 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
Sugar
1 (9 oz package) chocolate kisses
Combine flour, baking soda, and salt together; set aside
Pre-heat oven to 350 degrees
Cream shortening and peanut butter.
Add sugar and brown sugar. Add egg, milk, and vanilla and beat well.
Add the flour mixture gradually with the creamed mixture and blend thoroughly.
Shape dough into 1 inch balls; Roll in sugar. Place on a sprayed cookie sheet.
Bake in a 350 degree oven for about 10-12 minutes
Immediately remove from oven and place an un-wrapped chocolate kiss on top and in the center of each cookie. Let cool
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Peanut Butter Chocolate Kiss Cookies
Ingredients
- 1/2 cup shortening
- 3/4 cup peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 Tbls milk
- 1 tsp vanilla
- 1 1/3 cups unsifted flour
- 1 tsp baking soda
- sugar
- 1 (9 oz package) chocolate kisses
Instructions
- Pre-heat oven to 350 degrees
- Spray your cookie sheet with non stick spray
- combine flour, baking soda and salt together; Set aside
- Cream shortening and peanut butter in a mixer
- Add sugar and brown sugar and beat until combined
- Add egg, milk, and vanilla and beat well
- Add flour mixture gradually and mix to blend thoroughly
- Shape dough into 1 inch balls; Roll in sugar in a separate little bowl
- Place on your sprayed cookie sheet.
- Bake on 350 degrees for about 10-12 minutes
- Remove from the oven and immediately place an un-wrapped chocolate kiss to each cookie in the center
- Let cool and enjoy!
White Chocolate Dream Cookies
I usually make these cookies as part of my Christmas Cookie baking extravaganza, but you can really make these anytime of the year! The most delicious white chocolate chips in a sugar cookie dough with a hint of fresh orange zest. You will be obsessed with these cookies!
1 1/2 cup flour
3/4 tsp baking soda
1/2 tsp salt
1 cup butter (2 sticks), softened
1/2 cup sugar
2/3 cup packed light brown sugar
1 egg
1 Tbls grated orange zest
2 tsp orange extract
2 cups white chocolate morsels (I use a little less - 1 1/2 cup_
Mix the flour, baking soda and salt together. Set aside
Spray your cookie sheet with a non stick spray. Pre-heat oven to 350 degrees
Beat the butter, brown sugar and sugar in a mixing bowl until creamy, scraping the bowl occasionally.
Add the egg, orange zest, and orange extract and beat constantly until blended
Stir in white chocolate morsels
Scoop about 1 Tbls of dough and round the dough in your hands, dropping them onto your sprayed cookie sheet
Bake at 350 degrees for about 10-12 minutes
Cool for about 2 minutes
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White Chocolate Dream Cookies
Ingredients
- 2 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (2 sticks), softened
- 1/2 cup sugar
- 2/3 cup packed light brown sugar
- 1 egg
- 1 Tbls grated orange zest
- 2 tsp orange extract
- 2 cups white chocolate morsels (I use a little less - about 1 1/2 cups)
Instructions
- Mix the flour, baking soda and salt together. Set aside
- Spray your cookie sheets with cooking spray (Pam)
- Beat the butter, brown sugar and sugar in a mixing bowl until creamy, scraping the bowl occasionally.
- Add the egg, orange zest, and orange flavoring and beat until mixed.
- Add the flour mixture gradually, beating constantly until blended
- Stir in the white chocolate morsels.
- Drop a tablespoon of rounded dough onto a sprayed cookie sheet.
- Bake at 350 degrees for about 10-12 minutes or until lightly brown
- Cool for about 2 minutes
Spanakopita
1 lb package of phyllo dough 1 lb feta cheese, crumbled
1 egg 1 Tbls chopped fresh parsley
1/2 lb butter, melted
Filling:
In a small bowl, combine feta, egg, parsley and egg and mix well. Set aside
Pastry:
Working quickly so the dough does not dry out, roll out a few sheets of phyllo dough and cut into about a 2” strip. Cover remaining dough with a damp cloth or towel.
Place a sheet of dough on the counter and quickly brush it with some melted butter. Place another sheet on top of the first and brush it with butter. Repeat one more time with a third sheet of dough and brush it with butter.
Spoon 2 Tbls filling on the corner of the dough. Take the corner of the dough with the filling and lift it up to meet the opposite side of the dough, forming a triangle. Keep lifting each corner until all the dough has formed a triangle.
Place the filled phyllo dough on to a prepared cookie sheet sprayed with non stick cooking spray or parchment paper. Brush the entire triangle with butter
Repeat until all the filling is in a phyllo dough triangle.
Bake on 350 degrees for about 25 minutes until golden brown. Serve immediately. Store in an airtight container. These are even better the next day!
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Spanakopita
Ingredients
- 1 lb package of phyllo dough
- 1 lb container of feta cheese - I use the solid block feta in the brine
- 1/2 cup (1 stick) butter
- 1 egg
- Fresh Parsley to taste (optional)
Instructions
- Pre-heat oven to 350 degrees
- Mix the ingredients for the filling by combining the chopped fresh parsley, egg and feta together tin a small bowl. If you buy the block feta, I use a fork to break it up into small pieces. You can add a little bit of extra virgin olive oil to moisten up the filling if it is too dry
- Melt the butter in a bowl. Don't make it too hot, just melted
- Unwrap phyllo dough. Now don't panic, but you have to work quickly so the dough does not dry out. This is a super easy recipe, this dough is a bit tricky though so work quickly and keep a damp cloth, paper towel or dishtowel close by.
- Cut about a 2" wide strip down the entire sheet of dough. Cover the remain dough immediately with your damp towel or paper towel.
- Place a strip of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first and brush with a little more butter. I usually do 3 sheets before adding the filling. NOTE: you can brush every other sheet with butter so it is not too rich
- Place about 2 Tbls of filling at the corner of the dough. Take the corner with the filling and bring it over to meet the end on the opposite side to form a triangle. Take that end and lift it up going the other way and repeat until all the dough is wrap up like a triangle
- Place triangle on a prepared baking sheet sprayed and covered with parchment paper (I actually use aluminum foil over my baking sheet). Bruch entire triangle with butter. Repeat with remaining dough and filling and remember to brush each spanakopita with butter
- Bake in the oven for about 20 minutes or until golden brown
French Dip Tea Biscuits
This is a wonderful savory to include in any tea menu! It is very rich and hearty, each guest will only need one serving but I can promise you they will ask for more! And they are so easy to make!
1 (16.3 oz) can refrigerated biscuits (8 count)
1 lb thinly sliced deli roast beef
2 Tbls creamy horseradish sauce or to taste (optional)
8 slices provolone cheese
1 packet Au Jus Gravy Mix
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
Separate each biscuit into two layers. Bake layers of biscuits for about 12-15 minutes, according to package directions.
While biscuits are baking, prepare Au Jus Gravy Mix according to package directions.
Remove from oven. Spread horseradish gravy on each sides of the biscuits. You can also spread biscuits with butter. Place one piece of provolone cheese on top of biscuit layer. Add roast beef. Top the meat and cheese with the remaining biscuit layer.
Place biscuits back into the oven until the cheese is melted and the biscuits are golden brown. About 5-10 minutes
Remove from the oven and serve with Au Jus Gravy.
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French Dip Tea Biscuits
Ingredients
- 1 16.3 oz can refrigerated biscuits (8 count)
- 1 lb thinly sliced deli roast beef
- 2 Tbls creamy horseradish sauce or to taste
- 8 slices provolone cheese
- 1 packet Au Jus Gravy mix
Instructions
- Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Separate each biscuit into two layers. Bake biscuits according to package directions or 12-15 minutes.
- While biscuits are baking, prepare Au Jus sauce according to package directions. Set aside
- Take biscuits out of the oven. Spread each half of the biscuits with horseradish sauce (optional). You can also spread them with butter
- Add 1 slice of provolone cheese to the bottom layer of the biscuit. Add a layer of roast beef on top of the cheese. Top the meat and cheese with the remaining biscuit layer.
- Put the biscuits back in the oven for a few minutes, just until the cheese melts. you can brush the tops of the biscuits with butter if you like
- When the cheese is melted and the biscuits are golden brown, remove and let cool slightly.
- Serve with the prepared Au Jus sauce
Strawberry Lime Shortbread Bars
This recipe is easier than it looks and SO worth the effort! They are rich in flavor and perfect with a cup of tea. All the sweet goodness in these bars is enough to accompany your favorite tea blend and make for a wonderful tea time to find a little bit of peace during a busy day!
2 cups all-purpose flour 1 1/2 cups sugar, divided
2 tsp lime zest, divided 3/4 cup butter, cut into cubes
1 12 oz jar of your favorite strawberry preserves. 3 8oz packages of cream cheese, softened
3 large eggs 3 Tbls fresh lime juice
Pre-heat oven to 350 degrees. Line a 13x9” baking pan with parchment paper, letting excess extend over the sides of the pan; spray the parchment paper with cooking spray.
In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or you can use 2 knives), cut in butter until mixture is crumbly. Press mixture into prepared pan.
Bake for about 20 minutes or until golden brown
Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating and blending just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest.
Pour cream cheese mixture over preserves.
Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean.
Let cool completely in the pan. Using excess parchment as handles, lift the cake from the pan and cut into bars. Cover and refrigerate up to 3 days. I wrap each bar in Saran Wrap and freeze for up to 6 months. I guarantee you they won’t last that long though!
Use a different preserve with this recipe to make a variety of shortbread bars for your tea table!
Strawberry Lime Shortbread Bars
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cup sugar, divided
- 2 tsp lime zest, divided
- 3/4 cup butter, cut into cubes
- 1 12oz jar strawberry preserves
- 3 8oz packages cream cheese, softened
- 3 large eggs
- 3 Tbls fresh lime juice
Instructions
- Pre-heat oven to 350 degrees. Line a 13x9" baking pan with parchment paper, leaving some excess parchment paper over the sides of the pan. Spray parchment paper with cooking spray.
- In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or 2 knives), cut in butter until mixture is crumbly.
- Press mixture into prepared baking pan. Bake for about 20 minutes or until golden brown.
- Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest. Pour cream cheese mixture over preserves.
- Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean. Let cool completely
- Once cooled, use the excess parchment paper over the sides of the pan and use them as handles. Lift parchment paper with cake out of the pan. Cut into bars.
- Cover and refrigerate for up to 3 days. I wrap each bar in Saran Wrap and freeze up to 6 months. I guarantee you they won't last that long though!
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- Cooking Tip: Use other flavored preserved for these bars and make a variety for your tea table!
Miniature Apple Spice Cakes
1/2 cup (1 stick) margarine, softened 1 1/2 cup sugar
1 egg 1 1/4 cup applesauce
1/2 teaspoon baking soda 1 1/2 cup all-purpose flour
1/4 teaspoon salt 1 teaspoon baking powder
1 teaspoon cinnamon 1/2 teaspoon cloves
Preheat oven to 350 degrees
Lightly grease and flour miniature bundt pans.
In a large bowl, cream margarine and sugar
Add egg and mix well
In a small bowl, combine applesauce and baking soda. Set aside
In a separate small bowl, sift together flour, salt, baking powder, cinnamon, and cloves. Add applesauce to butter mixture. Blend in sifted flour. Pour batter into prepared bundt pans filling 2/3 full.
Bake 20-25 minutes or until cake tester comes out clean. Cool in pans for 15 minutes. Remove from pan and cool on wire rack. Cakes can be wrapped and frozen for 4-6 weeks.
Makes about 10 3=4-inch cakes.
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Miniature Apple Spice Cakes
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cup sugar
- 1 egg
- 1 1/4 cup applesauce
- 1/2 tsp baking soda
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
Instructions
- Preheat oven to 350 degrees. Lightly grease and flour miniature bundt pans.
- In a large bowl, cream butter and sugar. Add egg and mix well
- In a small bowl, combine applesauce and baking soda. Set aside
- In a separate small bowl, sift together flour, salt, baking powder, cinnamon, and cloves. Add applesauce mixture to butter mixture.
- Blend in sifted flour. Pour batter into prepared bundt pans - fill each muffin wells with about 2/3 full.
- Bake 30 - 40 minutes or until cake tester comes out clean. Cool in pans for another 15 minutes. Remove from the pan and cool on a wire rack. Cakes can be wrapped and frozen for 4-6 weeks.
Mini Taco Cakes
Are these little mini taco cupcakes not the most adorable??? Making a taco mini size allows a heartier savory for your tea table or luncheon and yet they are still so filling and satisfying, not to mention delicious! Serve these with a small salad and maybe even small portions of rice and beans to round out a wonderful Mexican themed tea! Cinco de Mayo, here we come!
1 pound ground beef 1 packet taco seasoning
1 cup shredded cheddar cheese 1 cup Monterey Jack Cheese
1/2 cup onion, chopped 3 cloves garlic, minced
24 wonton wrappers 1/2 cup sour cream (optional for topping)
1/2 cup salsa (optional for topping) 1/4 cup chopped green onion (for garnish/optional)
You can also add fresh cilantro, lettuce, black olives, guacamole and diced tomatoes
Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin with cooking spray. Set aside.
Cook the ground meat over medium heat until thoroughly browned. At this point I like to add the onion and the minced garlic. Cook this down until onions are opaque. This step is optional, of course.
Drain excess fat, add the taco seasoning and cook according to package directions. Remove from heat.
Press a wonton wrapper inside each of the muffin wells. Add a layer (1-2 Tbls) of beef mixture to each muffin well on top of the wonton wrapper. Sprinkle a little bit of the Monterey Jack cheese and Cheddar cheese on top of the beef mixture in each well. Top with another wonton wrapper and repeat the layers of beef mixture and cheeses.
Bake in the oven for about 12-15 minutes until cheeses are melted and wontons are golden brown and crispy.
Let cool slightly. Add your desired toppings and serve warm
Hello, World!
Mini Taco Cakes
Ingredients
- 1 lb ground beef or turkey
- 1 packet taco season of your choice
- 1/2 cup onion, chopped
- 3 cloves of garlic, minced
- 1 cup shredded lettuce
- 1 cup Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- 1/2 cup sour cream (optional)
- 1/4 cup green onions (optional
- 1/4 cup black olives (optional)
- Other optional toppings: Diced Tomato, Guacamole, Sliced Jalapeños
Instructions
- Preheat oven to 350 degrees. Lightly grease a muffin pan with 12 wells
- In a skillet, cook the ground meat over medium heat until browned. Add your onions and garlic and cook until onions are opaque. Drain excess fat.
- Add taco seasoning and cook according to package directions. Remove from heat.
- Press a wonton wrapper into each of the muffin wells
- Add about 1-2 Tbls ground beef mixture to each of the muffin wells over the wonton wrapper. Sprinkle a little cheddar cheese and Monterey Jack cheese over the beef mixture. Add another wonton wrapper on top of the cheese, repeat with beef and cheeses again.
- Bake for about 10-15 minutes, until cheese is melted and wonton wrappers are golden brown.
- Let cool slightly before adding your toppings of sour cream, salsa, green onion, lettuce, olives, etc. Enjoy!!
Ricotta Artichoke Mini Quiche
This is the best tasting quiche I have ever tasted! So easy to make into little mini tartlet quiche, muffin quiche for portion control, or a whole quiche pie. This is just the perfect little savory for your tea table, holiday table or appetizer for your next party… this will be a fave for sure!
1 (14 oz) package refrigerated pie dough (2 sheets or 2 pie crusts)
1/4 cup ricotta cheese
1/4 cup Parmesan cheese
12 canned artichoke hearts
1/2 cup heavy whipping cream
1 large egg
1/4 tsp minced dried onion
1/4 tsp salt
1/8 tsp ground black peppers
Preheat oven to 350 degrees.
Lightly spray 12 tartlet pans or muffin pans with nonstick cooking spray.
Unroll dough sheets or open pie crust. On a lightly floured surface, roll out the dough. TIP: I used the pie crust and used a pastry cutter and cut out rounds from the pie crust and put them directly into my cupcake or mini muffin wells. Press the dough circles into the bottom of the wells.
Prick the dough with a fork. Place the pans on a rimmed baking sheet, and bake until crusts are light gold brown, about 5 to 7 minutes. Let cool on baking sheet.
Place 1 tsp ricotta cheese and 1 tsp Parmesan cheese in each muffin well.
Drain artichoke hearts well, and cut each into a 3/4 inch round section. I just cut them in half because I like a chunky quiche. Place an artichoke heart in the center of each prepared well.
In a small bowl, combine cream, egg, salt, pepper and onion. Whisk to blend. Fill each muffin well with mixture. I like to top each one off with some more parmesan cheese.
Bake until quiche are set and lightly browned, 14 to 16 minutes. For cupcake pans it may be 20 to 30 minutes.
Let cool slightly before removing from the pans.
Serve warm
Ricotta and Artichoke Quiche
Ingredients
- 1 14 oz package refrigerated pie dough (2 sheets) Or 2 pie crusts
- 1/4 cup Ricotta cheese
- 1/4 cup Parmesan cheese
- 12 canned artichoke hearts
- 1/2 cup heavy whipping cream
- 1 large egg
- 1/4 tsp minced dried onion
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 350 degrees
- Lightly spray 12 tartlet or muffin pans with non stick cooking spray. You can also use one whole pie crust
- Unroll the pie dough or unwrap the pie crust dough
- On a lightly floured surface, roll out the dough. I did not roll out the pie crust, I just unwrapped it and used a round pastry or cookie cutter. Press the dough into the bottom of the muffin wells
- Put the pan on a baking sheet and put in the oven for about 10 minutes. Let cool
- Place 1-2 tsp Ricotta cheese and 1-2 tsp parmesan cheese (depending on the size of the pan you are using) into each of the muffin wells.
- Drain artichoke hearts completely. Chop into bite sized chunks. Place a few pieces of the artichoke hearts into each muffin well.
- In a small bowl, combine the egg, cream dried onion, salt and pepper. Whisk together
- Fill each muffin well with egg and cream mixture. I like to top each muffin well with some additional parmesan cheese
- Place baking pan on top of a cookie sheet and bake for about 15 -30 minutes (depending on what size pan you are using)
- Let cool slightly before removing the quiche from the pan.
- Plate and enjoy!!!
Chocolate Rolo “Twix” Cookies
I first made these cookies because they looked so easy and then when I tasted them…. oh my goodness, they were delicious! The kids can get involved in making these cookies as well. I hope you will try them and tell me if they don’t taste exactly like a Twix candy bar!!
1 Box Nilla Wafers 1 bag of Rolo Chocolate candies
Ghirardelli chocolate melts or any of your favorite chocolate you can melt
Pre-heat oven to 350 degrees
Place Nilla Wafer cookies on a prepared cookie sheet, flat side facing up.
Unwrap all of the Rolo chocolate candies. Place each candy on top of each Nilla Wafer cookie
Heat in the oven for about 2-5 minutes. You want the chocolate to be soft and shiny but not start to run.
Take the cookies out of the oven. Place another Nilla Wafer on top of each soft chocolate candy and gently press down to squish the chocolate and the cookies become a sandwich.
Place cookies in the refrigerator for about 15-30 minutes so they get nice and cool and set well
Melt your Ghirardelli chocolate or your favorite chocolate, in a bowl
Take each cookie sandwich and place it in the melted chocolate, rolling it around with a fork so it is completely covered
Place on wax paper
Add your sprinkles while the chocolate coating is still warm and melted
Place the cookies in the refrigerator again for about 10 minutes to get them cool and set
Remove from wax paper and place on a plate… Enjoy!!!
Hello, World!
Rolo "Twix" Cookies
Ingredients
- 1 Box Nilla Waffer Cookies
- 1 bag Rollo chocolate candies
- Ghirardelli chocolate melts or any chocolate of your choice
- Sprinkles (optional)
Instructions
- Pre-heat oven to 350 degrees
- Place Nilla Wafers (flat side up) on a prepared cookie sheet. you can spray with non stick spray or use parchment paper
- Unwrap all Rollo candies and place each candy on each Nilla Waffer cookie
- Place the cookies in the oven for about 2-5 minutes - just to make the candies soft
- Place another Nilla Waffer cookie on top of the melted chocolate candy and gently press down to make a cookie sandwich
- Put cookie sheets in the refrigerator for about 15-30 minutes so the chocolate Is set
- Melt your Ghirardelli chocolate or chocolate chips or chocolate of your choice
- Dip each cookie sandwich into the chocolate and place on wax paper to dry
- While chocolate is still melted and soft, place your sprinkles on top of each cookie sandwich
- Place cookies back in the refrigerator for about 10 minutes to get nice and firm
- Remove from wax paper and enjoy!! So good!!
Rabbit’s Carrot Cake
Cake:
2 cups all-purpose flour 2 cups granulated sugar
2 tsp baking soda 2 tsp ground cinnamon
1 tsp salt 4 eggs, room temp
1 1/2 cup vegetable oil 3 cups grated carrots
1 1/2 cup chopped pecans
Frosting:
2 8oz packages cream cheese, room temp 1/2 cup salted butter, room temp
1 16 oz box powdered sugar. 1 tsp vanilla extract
1/2 cup chopped pecans
Pre-heat oven to 350 degrees. Grease 3 9 inch round pans with baking spray or however you wish to grease your pans (butter or oil with flour)
In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil, and beat at medium speed until well-combined. Gently mix in the carrots and pecans with a spatula.
Pour the batter equally into the greased pans. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 5 minutes and then transfer to a wire rack to cool completely.
Meanwhile, prepare the frosting. In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy. Add the powdered sugar and vanilla and beat until smooth and spreadable. Gently mix in the pecans with a spatula
Assemble the cakes by placing one cake on a serving plate. Spread 1/4 of the frosting evenly on top. Repeat with the remaining 2 cakes. Cover the entire cake with the remaining frosting. Refrigerate for at least 30 minutes before serving.
Rabbit's Carrot Cake
Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 4 eggs, room temperature
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans
- 2 8oz packages of Cream Cheese
- 1/2 cup of butter, room temperature
- 1 16oz box powdered sugar
- 1 tsp vanilla
- 1/2 cup chopped pecans
Instructions
- Pre-heat oven to 350 degrees. Grease 3 9" round pans with baking spray or however you wish to grease your pans (butter or oil with flour)
- In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
- Add the eggs and vegetable oil, and beat at medium speed until well combined.
- Gently mix in carrots and pecans with a spatula
- Pour the batter equally into each of the greased pans.
- Bake for 40 minutes or until a toothpick inserted into the middle comes out clean
- Prepare the frosting as the cake cooks in the oven (recipe instructions follow)
- Assemble the cakes by placing one cake on a serving plate. Spread 1/4 cup of the frosting evenly on top of the cake. Repeat with the remaining two cakes.
- Cover the entire cake with the remaining frosting
- Refrigerate at least 30 minutes before serving.
- In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy
- Add the powdered sugar and vanilla and beat until smooth and spreadable
- Gently mix in pecans with a spatula
Piglets in a Blanket
2 Tbs yellow mustard 1 Tbs Honey
1 11.5 oz package refrigerated corn bread twists 8 Hot Dogs of your choice
Parmesan cheese, shredded
Preheat oven to 375 degrees. In a small bowl, combine mustard and honey. Mix together and set aside.
Unroll corn bread twists, separate into 16 short strips. Gently flatten each strip; Press pairs of strips together end to end, forming 8 long strips. Wind each dough strip around a hot dog, leaving the hot dog ends uncovered and stretching the dough as necessary. Lay wrapped hot dog on a greased baking sheet. Brush with mustard honey mixture and sprinkle with Parmesan cheese.
Bake for 12-15 minutes or until bottoms are golden brown. Serve warm.
Piglets in a Blanket
Ingredients
- 3 Tbls yellow mustard
- 1 Tbls Honey
- 1 11.5 oz package of refrigerated corn bread twists
- 8 hot dogs of your choice
- Parmesan Cheese, shredded
Instructions
- Pre-heat oven to 375 degrees.
- In a small bowl, combine mustard and honey. Mix together and set aside
- Unroll corn bread twists and separate into 16 short strips. Gently flatten each strip
- Press pairs of strips together, end to end, forming 8 long strips
- Wind each dough strip around each hot dog, leaving the ends of the hot dog uncovered and stretching the dough if necessary
- Lay each hot dog on a greased baking sheet
- Brush with mustard honey mixture
- Sprinkle the tops with Parmesan cheese
- Bake for 12-15 minutes until dough is golden brown and hot dogs are bubbly.
- Serve warm and I do serve this with ketchup
Apple Crumb Tea Cake
Grandma and Mom always had Entenmann’s coffee cake in the pantry just in case we had any drop in guests stop by, and in an Italian household, this happened more often than you would think! This is the best copy cat recipe I have ever made! It’s a lot of cake, so it’s perfect for a party or a holiday dessert and also to slice up and wrap individually and freeze it. Take out a slice whenever you want to enjoy this lovely cake with your favorite cup of tea or coffee… You will LOVE this cake!
Apple Tea Cake Ingredients:
3/4 cup unsalted butter - room temp 2 cups white sugar
2 eggs, beaten 2 cups all purpose flour
1 Tbs baking powder 1/4 tsp salt
1 1/4 cups sour cream 1 Tbs Vanilla extract
3 cups peeled diced apples
Cinnamon Filling Ingredients:
1/2 cups brown sugar 2 1/2 tsp cinnamon
1/2 tsp unsweetened cocoa powder
Streusel Topping Ingredients:
3/4 cup white sugar 1/4 tsp salt
3/4 cup all purpose flour 1 1/2 tsp cinnamon
5 Tbs butter, melted 1/2 cup pecans, chopped
Preheat oven to 350 degrees. Lighting grease and flour a 10” tube pan or springform bundt pan. You will need an extra large pan because this is a lot of cake
Cinnamon Filling:
In a small bowl, combine 1/2 cup brown sugar 2 1/2 tsp cinnamon and 1/2 tsp unsweetened cocoa powder. Set aside
Streusel Topping:
In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour, and 1 1/2 tsp cinnamon. Stir in melted butter and set aside
Tea Cake:
Cream 3/4 cup butter and white sugar together in a mixing bowl. Stir in eggs, blend well. Add sour cream and vanilla extract. In a separate bowl, stir together flour, baking powder and salt. Add flour mixture to wet ingredients until just combined. Stir in apples.
Place half the batter in prepared pan. Sprinkle with cinnamon filling. Pour remaining batter on top. Sprinkle cinnamon streusel topping on top. Bake for 60-75 minutes or until cake tester comes out clean. (Cake may need to bake a little longer depending on how moist the apples are)
Once cooled, loosen all edges with a sharp knife to release the cake from the pan. Carefully lift the cake out of the pan and place on a cake platter. I like to sprinkle the top with powdered sugar before serving.
Apple Crumb Tea Cake
Ingredients
- 3/4 cups unsalted butter, room temperature
- 2 cups sugar
- 2 eggs, beaten
- 2 cups all purpose flour
- 1 Tbls baking powder
- 1/4 tsp salt
- 1 1/4 cups sour cream
- 1 Tbls vanilla
- 3 cups peeled and diced apples
- 1/2 cup brown sugar
- 2 1/2 tsp cinnamon
- 1/2 tsp unsweetened cocoa powder
- 3/4 cup sugar
- 1/4 tsp salt
- 3/4 cup all purpose flour
- 1 1/2 tsp cinnamon
- 5 Tbls butter, melted
- 1/2 cups pecans, chopped (optional)
Instructions
- Pre-heat oven to 350 degrees. Lightly grease and flour a 10" tube or bundt pan. you will need a large pan because this is a big cake!
- Cream 3/4 cup butter and the sugar together in a mixing bowl. Stir in eggs and blend well. Add sour cream and vanilla.
- In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture to wet ingredients until just combined. Add the diced apples.
- Place half the batter in prepared bundt pan. Sprinkle with cinnamon filling (recipe follows). Pour remaining batter on top. Sprinkle cinnamon streusel topping on top (recipe follows) Bake for 60 - 75 minutes or until cake tester comes out clean. (Cake may need to bake a little bit longer depending on how moist the apples are)
- Once cooled, loosen all edges with a knife to release the cake from the pan. Carefully lift the cake out of the pan and place it on a platter. I like to sprinkle the top with powdered sugar before serving.
- So Good! Enjoy with your favorite cup of tea, coffee or hot chocolate!
- In a small bowl, combine 1/2 cup of brown sugar, 2 1/2 tsp cinnamon, and 1/2 tsp unsweetened cocoa powder
- Set aside until ready to put the cake together.
- In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour, and 1 1/2 tsp cinnamon
- Stir in melted butter
- Set aside until cake is ready to bake
Blueberry Coffee Cake Scones with Crumb Topping
Blueberries were one of my Mom’s favorite fruits. She would add them to everything she could from cereal to cottage cheese and yogurt. I thought it would be fun to make a blueberry scone that was reminiscent of an Entenmann’s coffee cake which we loved growing up and Mom always had on hand for unexpected company that may drop in. So combining the two concepts turned out so great. These scones are so delicious, you seriously do not need any preserves or any added accompaniments to them….. but you certainly could if you wanted! I can see adding blueberry preserves with clotted cream and a big pot of hot tea for a late afternoon pick me up! Delish!
2 1/4 cups all purpose flour 1/4 cup heavy cream
1/2 cup sugar 1 teaspoon vanilla extract
1/2cup butter - cubed 1 large egg
2 teaspoons baking powder 1/4 teaspoon grated lemon peel
1/2 teaspoon salt 1 1/2 cups fresh or thawed and drained frozen blueberries
Preheat oven to 375. Lightly butter an 11 inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and place onto the flour mixture. With a pastry blender or two knives, cut in the butter cubes until mixture resembles course crumbs.
In a small bowl, sir together eggs, cream, vanilla and lemon peel. Add the egg mixture to the flour mixture and stir to combine. The dough should be sticky. With lightly floured hands, gently knead in the blueberries until evenly distributed.
Using a pastry cutter (or sometimes I have used the top of a glass), cut the dough into
2 1/2” diameter circles and place in the center of the prepared baking sheet.
Sprinkle the crumb topping evenly over the dough (recipe follows) Press topping lightly into the dough. Bake for 13-15 minutes or until lightly browned. Remove and place on a wire rack and let cool for 15 minutes. Serve warm or let cool completely and store in an air tight container.
Prepare crumb topping
Crumb Topping
3/4 cups all purpose flour 1/8 teaspoon cinnamon
1/4 cup firmly packed lightly brown sugar 1/4 cup butter, chilled
In a small bowl, stir together the flour, brown sugar, and cinnamon. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives, cut the butter until the mixture resembles course crumbs. Sprinkle the topping mixture evenly over the dough to cover.
Bake for 15-20 minutes until toothpick comes out clean. Serve warm with your favorite blueberry or lemon preserves
Blueberry Coffeecake Scones with Crumb Topping
Ingredients
- 2 1/4 cups all purpose flour
- 1/4 cup heavy whipping cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 cup (1 stick) cold butter - cubed
- 1 large egg
- 2 tsp baking powder
- 1/4 tsp lemon zest - grated
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen, thawed and drained blueberries
- 3/4 cups all purpose flour
- 1/8 tsp cinnamon
- 1/4 cup firmly packed light brown sugar
- 1/4 cup butter, chilled
Instructions
- Pre-heat oven to 375 degrees
- Lightly spray a cookie sheet or cover with parchment paper (I use a stone baking pan that is lightly sprayed)
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and add to the flour mixture. With a pastry blender or two knives, cut in butter cubes until mixture resembles course crumbs.
- In a small bowl, stir together eggs, cream, vanilla and lemon zest. Add the egg mixture to the flour mixture and stir to combine. The dough should be sticky. If it is too dry, add a little bit more cream until the right consistency. With lightly floured hands, knead in the blueberries gently until evenly distributed.
- Using a pastry or cookie cutter, or even the top of a glass will work, and cut the dough into 2 1/2" diameter circles and place on your prepared cookie sheet.
- Sprinkle the crumb topping (recipe follows) evenly over the tops of the scones. Press the topping lightly into the dough.
- Bake for 13-15 minutes or until a toothpick when inserted into the center comes out clean.
- Remove from the oven and place on a wire rack and let cool for 15 minutes.
- Serve warm with your favorite preserves or let cool completely and wrap individually or store in an airtight container
- In a small bowl, stir together flour, brown sugar, and cinnamon.
- Cut the butter into 1/2" cubes and distribute them over flour mixture
- With a pastry blender or two knives, cut the butter until mixture resembles course crumbs
- Sprinkle the topping mixture evenly to cover over the dough. Lightly press into the dough before baking
Chocolate Bread Pudding
I had never tried bread pudding but this is one of my mom’s favorite desserts when I was growing up. I should have tried it though because this recipe is absolutely delicious and so easy to make! Drizzling the vanilla cream on top adds that extra level of sweetness but honestly, you don’t really need it. I put some powdered sugar on top and served as is and it is amazing! I can’t wait for you to try this!
1 loaf day-old French Bread (1 pound) 4 cups milk
4 large eggs, lightly beaten 1 1/4 cups sugar
1/4 cup unsweetened cocoa powder 1/4 cup butter, melted
1 teaspoon vanilla extract 1 cup semisweet chocolate morsels
1 cup chopped pecans Vanilla Cream Sauce (recipe to follow)
Preheat oven to 325. Line a 10 inch springform pan with non stick foil, extending foil up and over the sides of the pan. Set pan inside a 15 x 10 inch jellyroll pan. Set aside
Cut bread into 1/2 inch cubes; place in a large bowl. Add milk; let stand for 10 minutes
Combine eggs, sugar, cocoa, butter, and vanilla. Stir in chocolate morsels and pecans. Add to bread, stirring well.
Spoon mixture into prepared pan. Bake for 1 hour and 15 minutes, or until center is firm. Serve warm drizzled with vanilla cream sauce.
Chocolate Bread Pudding
Ingredients
- 1 loaf day old French Bread or just regular bread of your choice
- 4 large eggs, lightly beaten
- 4 cups milk
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 1 tsp vanilla
- 1 cup semi sweet chocolate morsels
- Vanilla Cream Sauce (Recipe Follows)
Instructions
- Preheat oven to 325 degrees.
- Line a 10 inch pan with non-stick foil or parchment paper. Set aside
- Cut bread into 1/2 inch cubes; Place in a large bowl. Add milk. Let stand for 10 minutes.
- Combine eggs, sugar, cocoa, butter, and vanilla. Stir in chocolate morsels. Add to bread, stirring well
- Spoon mixture into prepared pan. Bake for 1 hour and 15 minutes, or until center is firm. Serve warm drizzled with vanilla sauce or just powdered sugar.
Broccoli Cheese Chowder
Broccoli Cheese Chowder
I created this recipe for my Mom who absolutely loved to enjoy this soup, especially on a cold Autumn day. In a pinch, you can put this chowder together with frozen broccoli so easily. I do love to use fresh broccoli and really cook it all down on a low and steady simmer. The broccoli gets nice and tender yet stays chunky enough to get that hearty feeling. I promise you, this soup will rival the broccoli cheese soup from Panera Bread. I was so excited when I finally got this down to perfection.. well worth all the trials and changes to get it right!
I like to bake the parmesan bread sticks with this but you can just as easily add some saltines or oyster crackers and enjoy it just fine!
2 Tablespoons butter
1/2 onion, chopped
2 stalks celery, chopped
4 1/2 cups chicken stock
1 Tablespoon garlic, minced
1 package frozen broccoli
1 1/2 cups heavy cream
1 teaspoon Worcestershire
1/3 cup flour
1 cup milk
Salt and pepper
1 block cheddar cheese, grated
In a large stock pot, melt butter. Add onion, garlic, celery, and broccoli, stir and let cook until vegetables are soft. Add the chicken stock. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender. Add the heavy cream and Worcestershire sauce, salt and pepper.
In a small bowl, combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted. Serve with garlic parmesan bread sticks. (Recipe follows)
Broccoli Cheese Chowder
Ingredients
- 2 Tbls butter
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 4 1/2 cup chicken stock
- 1 Tbls garlic, chopped
- 1 package frozen broccoli
- 1 1/2 cup heavy whipping cream
- 1 tsp Worcestershire
- 1/3 cup flour
- 1 cup milk
- Salt and Pepper
- 1 block cheddar cheese
Instructions
- In a large stock pot, melt butter. Add chopped onion, garlic, celery, and broccoli. Stir and let cook until vegetables are soft. Add the chicken stock. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. (I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender). Add the heavy cream and Worcestershire sauce, salt and pepper.
- In a small bowl, combine flour and milk and mix until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese just until melted
- Serve with garlic parmesan bread sticks ( Recipe follows)