Baked Blueberry Strawberry French Toast
My son and I would often meet at the Grove in LA for dinner after work to catch up, and let’s just be honest, he indulged me because I’m his Mom and wanted to see her baby boy who was all grown up with a big job. He absolutely knows my love for tea so one night after we finished dinner, instead of ordering our typical tiramisu, he suggested we go over to Laudree for tea and dessert! I was so impressed! Of course I said YES and we walked over, sat by the fountains and were both delighted to see a beautiful French toast we both wanted to try! So we shared French toast that night along with some macarons and very yummy tea. This became our after dinner tradition of tea and French toast! While writing my cookbook I already knew I wanted one of the menus to be Tea and French Toast, dedicated to my son so I created this recipe with his favorite fruit combination over our favorite French toast. Now, I know a sprinkle of powdered sugar is pretty common on French toast, but this is actually added as a memory we had one Christmas while sitting by those fountains at the Grove in W Hollywood. We didn’t know this would happen but during our tea, it started snowing! Apparently this was a holiday tradition for the kids and it took us completely by surprise! We just sat there giggling and watching that fake snow fall in 75 degree weather over our tea and French toast! It was so enchanting. It’s one of my favorite memories with my oldest son I will cherish as long as I live.
Blueberry Strawberry French Toast
I created this recipe in honor of my oldest son who knows my tea passion all too well. He suggested we enjoy Tea and French Toast for dessert after dinner one night which became our after dinner treat at the Grove in W Hollywood from that day on. One of my favorite memories!
Ingredients
- 1 loaf Italian bread
- 4 eggs
- ½ cup milk
- ¼ tsp baking powder
- 1 tsp vanilla
- 1 cup blueberries (fresh or frozen)
- 1 cup strawberries (fresh or frozen and cut up)
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
- 2 Tbls butter, melted
- ¼ cup powdered sugar
Instructions
- Slice the bread on a diagonal to create 8 3/4 inch thick pieces.
- Arrange bread slices in a 10x15 inch baking dish
- In a medium sized bowl, whip together the eggs, milk, baking powder, and vanilla. Slowly pour the mixture over the bread, turning each slice to coat completely. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 425 degrees. Coat another 10x15 inch baking dish with cooking spray. Sprinkle the blueberries and strawberries evenly over the bottom of the dish.
- Mix together the sugar, cinnamon, and cornstarch and pour evenly over the top of the berries. Tightly wedge the bread slices over the berries, wettest side up. Brush the bread with melted butter. Bake the french toast in the center of the oven for 20-25 minutes, or until golden brown.
- To serve, place the toast, berry side down, on warmed plates. Stir remaining berry mixture in the baking dish, then scoop over the toast - so you have berries on the bottom and the top of the toast. Make it snow by sprinkling with powdered sugar!
White Pimento Cheese
Pimento cheese is such a staple at my tea table. I love this spread with absolutely everything from pita bread to pita chips or crackers, toast points, on my favorite bread for a sandwich or just all by itself! It’s just so good! I tried to think of ways to make this a little bit different from the standard pimento cheese so I used white cheddar instead of regular cheddar cheese. I also added a little tiny bit of feta that gives this a little sharper taste and deepens the richness of the cheese flavor. This is the easiest spread to put together in a pinch. Add a little scone or a sweet bite with your favorite cup of tea, and you have an afternoon tea lunch that everyone will love!!
White Cheddar Pimento Cheese
This is one of my staples at my tea table and so easy to put together in a pinch. The addition of feta to this recipe deepens the richness of the cheeses and brings it to another level of delicious! You will love this with toast points, pita bread, sandwiches or all by itself!!
Ingredients
- 1 8 oz package sharp white cheddar cheese, grated
- 1 4 oz package feta cheese, crumbled
- 4 oz cream cheese, softened
- 1/3 cup mayonnaise
- 1/2 tsp Worcestershire sauce
- 1/8 tsp ground black pepper
- 1 4 oz jar diced pimientos, well drained
- 12 slices wheat sandwich bread or pita toast points
Instructions
- In a medium bowl, beat together cheddar cheese, feta cheese, cream cheese, mayonnaise, Worcestershire sauce, and pepper with a mixer at medium high speed until combined.
- Add pimientos, beat until thoroughly mixed together
- Using a spatula, spread a thick layer of pimiento cheese onto bread shaped as tea pots or pita bread, toast points or all by itself.
- For tea pot shaped sandwiches, use a 2 1/2 inch tea pot shaped cookie cutter, cut 24 tea pots from the bread. (cutting the bread frozen will give you a better shape). Place bread tea pots in a resealable bag at room temperature until thawed
- Using a spatula, spread a thick layer of pimiento cheese onto the bread. Top with remaining bread tea pots Serve immediately, or cover with a damp towel, place in a covered container and refrigerate until you are ready to serve.
Maple Ham, Brie and Apple Butter Tea Sandwiches
I have a definite sweet tooth… I can’t help it! The Apple Butter on this Ham and Brie sandwich gives every bursting bite of that sweet savory flavor that makes you want to eat more than your stomach can hold. My apple butter recipe can be adjusted on the sweetness and I would definitely take the sweetness down a little bit if I am using it as a spread for the sandwiches. Maybe a little sweeter when enjoy with my scones but either way.. these sandwiches are a winner!! I can’t wait for you to try them!!
8 thin slices whole wheat or pumper nickel bread
Apple Butter (recipe follows)
Cream Cheese (for spreading)
¼ pound smoked ham, very thinly sliced
Brie cheese
Sandwiches - Lay the bread slices out on the counter or cutting board. I like to cut off the crusts of the bread with a serrated knife.
Spread half the bread slices with a thin layer of apple butter.
Arrange sliced ham and cheese on top of the apple butter bread slices. Spread the other bread slice with a thin layer of cream cheese, then set on top of the ham and cheese.
To serve, cut into squares, triangles or finger sandwiches.
Apple Butter Recipe
8 cups of apples - cut into cubes
2 ½ - 3 cups sugar
4 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
¼ tsp salt
Apple Butter - Cut, peel and core the apples and cut into chunks. Place into a crockpot and I splash some lemon juice on top of the apples to keep them from turning brown while you prepare the rest of the recipe
Add sugar and spices to the top of the apples. Cover and cook on high for 3-5 hours or overnight on low, stirring and crushing often. I like my apple butter chunky so I don’t crush it as much but you can if you like it smooth and even puree if you like. Let cool completely so it thickens up. Refrigerate over night to get it to really thicken up. Use this spread for your sandwiches, scones, toast, etc. . I keep jelly jars to store my apple butter in the refrigerator.
Maple Ham, Brie and Apple Butter Tea Sandwiches
These sandwiches are the perfect blend of sweet and savory all in one bite! Bursting with flavor, you will want to keep eating these more than your stomach can handle. Use that apple butter on scones and toast too! So good and perfect for holidays too!!
Ingredients
- 8 thin slices whole wheat or pumper nickel bread
- Apple Butter (recipe follows)
- Cream Cheese (for spread)
- ¼ pound smoked ham, very thinly sliced
- Brie Cheese
- 8 cups of apples - cut into cubes
- 2 ½ - 3 cups sugar
- 4 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Lay the bread slices out on the counter or cutting board. I like to cut off the crusts of the bread with a serrated knife.
- Spread half the bread slices with a thin layer of apple butter.
- Arrange sliced ham and cheese on top of the apple butter bread slices. Spread the other bread slices with a thin layer of cream cheese, then set on top of the ham and cheese.
- To serve, cut into squares, triangles or finger sandwiches.
- Cut, peel and core the apples and cut into chunks.
- Place into a crockpot and I splash some lemon juice on top of the apples to keep them from turning brown while preparing the rest of the recipe
- Add sugar and spices to the top of the apples.
- Cover and cook on high for 3-5 hours or overnight on low, stirring and crushing often. I like my apple butter chunky so I don’t crush it as much but you can if you like it smooth.
- Let cool completely so it gets nice and thick, before using these for your sandwiches. You can even refrigerate overnight so it thickens up even more. I keep jelly jars to store my apple butter in the refrigerator.
Hazelnut Shortbread Cookies
These little bites of heaven are perfect with just a cup of tea as a little sweet bite or as part of your tea time menu. Easier to make than you would think, and so deliciously tasty! I am not a fan of biscotti but I do plan to tackle this at some point…. I prefer these little treats so much better and is a great substitute for that little something with your cup of tea or coffee. Enjoy!
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter (1 stick), room temperature
1/3 cup sugar
1 tsp vanilla
4 oz high quality milk chocolate (I used Ghirardelli Milk Chocolate)
1/3 cup finely chopped hazelnuts
Preheat the oven to 325 degrees. Spray a large baking sheet with cooking spray or line with parchment paper.
Whisk flour, baking powder, and salt in a medium bowl to blend.
Combine the butter and sugar in a mixer and beat until smooth. Add in ½ cup finely ground hazelnuts and vanilla. Add the flour mixture to the mixing bowl and beat until just combined.
Shape the dough by tablespoonfuls into 3 inch long sticks. Place on the prepared baking sheet, spacing 1 inch apart.
Bake cookies until light golden brown around the edges, about 20 minutes. Cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
Stir milk chocolate in the top of a double boiler over barely simmering water OR microwave in short intervals until melted and smooth. Remove the chocolate from over the water or from the microwave. Place ⅓ cup coarsely chopped hazelnuts in a small bowl. Dip 1 end of the cookie into the melted chocolate, then into the coarsely chopped hazelnuts. Place cookies onto some wax paper to let the chocolate set. Repeat with remaining cookies. Let sit for about an hour. You can use peanuts or any other nuts you prefer for this recipe! My Grandma would have loved these cookies!
Store in an airtight container.
Hazelnut Shortbread Cookies
The perfect little treat with the biggest burst of flavor! Perfect with a cup of tea or as part of your tea menu, you will love these little bites of heaven!
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, room temperature
- 1/3 cup sugar
- 1/2 cup finely chopped hazelnuts
- 1 tsp vanilla
- 4 oz high quality chocolate (I used Ghirardelli Milk Chocolate)
Instructions
- Preheat the oven to 325 degrees. Spray a large baking sheet with cooking spray or line with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl to blend.
- Combine the butter and sugar in a mixer and beat until smooth. Add in ½ cup finely ground hazelnuts and vanilla. Add the flour mixture to the mixing bowl and beat until just combined.
- Shape the dough by tablespoonfuls into 3 inch long sticks. Place on the prepared baking sheet, spacing 1 inch apart.
- Bake cookies until light golden brown around the edges, about 20 minutes. Cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
- Stir milk chocolate in the top of a double boiler over barely simmering water until melted and smooth or microwave in short intervals at a time until smooth.
- Remove the chocolate from over the water or from the microwave. Place ⅓ cup coarsely chopped hazelnuts in a small bowl. Dip 1 end of the cookie into the melted chocolate, then into the coarsely chopped hazelnuts. Let the chocolate set on some wax paper. Repeat with remaining cookies. Let sit for about an hour. You can use peanuts or any other nuts you prefer for this recipe! My Grandma would have loved these cookies!
- Store in an airtight container.
Creamy Orecchiette with Mushrooms and Spinach
This pasta dish is so comforting and incredibly flavorful bringing together my mother’s favorite pastas with earthly mushrooms and vibrant spinach in a velvety and subtle cream sauce. This dish is perfect as a savory for your tea table served in a smaller vessel or as a main course for a cozy dinner. This recipe is so easy and quick to make, you will definitely impress your friends and family with this delicious blend of textures and savory yumminess!
3 packages of Oyster mushrooms
6 cups fresh spinach leaves, washed and drained
3 cloves garlic, finely chopped or minced
3 Tbls extra virgin olive oil
3 cups of water
2 cups vegetable stock
1 16 oz box of Orecchiette pasta
3/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup grated pecorino cheese
1/2 cup freshly grated Romano or Parmesan cheese
1/4 cup heavy whipping cream
Place mushrooms in a mixing bowl and drizzle with olive oil, salt and pepper; carefully toss until mushrooms are coated. Transfer to an iron skillet
Heat olive oil and add mushrooms until golden brown, stirring occasionally, about 10 minutes. Return mushrooms to the bowl.
Use the same skillet and add garlic and spinach in that same olive oil you used to saute the mushrooms. Cook spinach down until wilted. Set aside.
In a stock pot, add 3 cups water, vegetable stock and bring to a boil. Add pasta and salt; Reduce heat to medium and cook for 5 minutes or until pasta is al dente, stirring occasionally, about 7-10 minutes. Drain pasta water and remove from heat.
Return pasta to the stock pot and add back in mushrooms and spinach along with pecorino and Romano cheese, cream and additional salt to taste.
Serve immediately with additional cheeses on the side for toppings
Creamy Orecchiette with Mushrooms and Spinach
This recipe is so easy and so quick to put together. Full of texture and yummy savory flavors, you will definitely impress your family and friends! Perfect for a cozy delicious dinner!
Ingredients
- 3 packages Oyster mushrooms, stemmed
- 6 cups fresh spinach leaves, washed and drained
- 3 cloves garlic, chopped or minced
- 2 Tbls extra virgin olive oil
- 3 cups water
- 2 cups vegetable stock
- 1 16 oz orecchiette pasta
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup grated pecorino cheese
- 1/2 cup freshly grated Romano or parmesan cheese
- 1/4 cup heavy whipping cream
Instructions
- Place mushrooms in a mixing bowl and drizzle with olive oil, salt and pepper; carefully toss until mushrooms are coated. Transfer to an iron skillet
- Heat olive oil and add mushrooms until golden brown, stirring occasionally, about 10 minutes. Return mushrooms to the bowl.
- Use the same skillet and add garlic and spinach in that same olive oil you used to saute the mushrooms. Cook spinach down until wilted. Set aside.
- In a stock pot, add 3 cups water, vegetable stock and bring to a boil. Add pasta and salt; Reduce heat to medium and cook for 5 minutes or until pasta is al dente, stirring occasionally, about 7-10 minutes. Drain pasta water and remove from heat.
- Return pasta to the stock pot and add back in mushrooms and spinach along with pecorino and Romano cheese, cream and additional salt to taste.
- Serve immediately with additional cheeses on the side for toppings
Individual Chicken Pot Pie
Chicken Pot Pie is one of the those ultimate comfort food recipes. It’s just so yummy, so filling and can be presented so pretty too! I will serve anything in an individual dish to accommodate my tea table and I never thought of chicken pot pie as something that would be appropriate for tea….but why not! I used my Temptations individual serving pieces and they are quite large but you can use any ramekin or baking dish you wish. These are so easy to pop in the freezer and use when you need them too! I hope you enjoy this very simple and easy recipe that is so tasty you will make this again and again.
2 (10.7 oz) cans of cream of chicken soup
1 cup sour cream
1/2 cup milk
½ tsp dried parsley
¼ tsp garlic powder
¼ tsp salt
¼ tsp fresh ground black pepper
1 lb package of frozen mixed vegetables, thawed
3 stalks celery, chopped
3 cups cooked chicken, chopped or shredded
1 block of sharp cheddar cheese, shredded
1 sheet puff pastry
Egg wash (1 egg and about ½ cup milk)
Preheat your oven to 350 degrees. Lightly grease individual ramekins or baking dishes. Set aside
In a large bowl, combine soup, sour cream, ½ cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into the ramekins or baking dishes. Top with shredded cheddar cheese. Set aside
Roll out the puff pastry sheet on a lightly floured surface. Cut into squares to fit over the tops of the ramekin dishes.
Prepare egg wash by whisking together the egg and milk. Brush the egg wash over the tops of the puff pastry.
Bake in the oven for about 35 minutes or until the puff pastry is golden brown and the pot pie is hot and bubbly
Individual Chicken Pot Pie
This is the ultimate comfort food and served in individual servings. A perfect savory for your tea table or a girls' luncheon
Ingredients
- 2 (10.7 oz) cans of Cream of Chicken Soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lb package frozen mixed vegetables, thawed
- 3 stalks celery, chopped
- 3 cups cooked chicken, chopped or shredded
- 1 block of sharp cheddar cheese, shredded
- 1 sheet puff pastry
- Egg wash (1 egg and about 1/2 cup milk)
Instructions
- Preheat your oven to 350 degrees
- Lightly spray or grease individual ramekins or baking dishes. Set aside
- In a large bowl, combine soup, sour cream, 1/2 cup milk, and seasonings. Stir in vegetables and chicken.
- Top with shredded cheddar cheese. Set aside
- Roll out the puff pastry sheet on a lightly floured surface. Cut into squares to fit on the tops of your ramekins or baking dishes
- Prepare the egg wash by whisking together the egg and milk. Brush the egg wash over the tops of the puff pastry.
- Bake for about 35 minutes or until the puff pastry is golden brown and the pot pie is hot and bubbly.
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.
Hello, World!
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
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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!!!
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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!!