Cookie Butter Petit Fours

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I’m pretty sure Santa would like these little Christmas cakes for a change.  Cookie butter is basically Christmas in a jar after all.  I used this brownie bites pan (makes petit fours WAY easier and quicker) but you could even make a large cake using the same cookie butter filling and glaze.

Cookie Butter Petit Fours

Chocolate cake

Filling:
1/2 cup Cookie Butter
1 cup heavy cream

Glaze:
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips

Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares).  You can also bake it in a large baking sheet, cool, then cut squares.
Make filling: Whip cream to stiff peaks then fold cookie butter in.
Make glaze: Heat cream to almost boiling (in microwave or a small pot).  Add chocolate and mix until smooth.
To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides.  If you don’t want exposed sides you can spread glaze around sides as well.

Cookie Butter Petit Fours

Ingredients

  • Chocolate cake
  • Filling:
  • 1/2 cup Cookie Butter
  • 1 cup heavy cream
  • Glaze:
  • 1/2 cup heavy cream
  • 1/2 cup semi sweet chocolate chips

Instructions

  • Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares). You can also bake it in a large baking sheet, cool, then cut squares.
  • Make filling: Whip cream to stiff peaks then fold cookie butter in.
  • Make glaze: Heat cream to almost boiling (in microwave or a small pot). Add chocolate and mix until smooth.
  • To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides. If you don't want exposed sides you can spread glaze around sides as well.
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    Shortbread

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    Everyone needs a good shortbread recipe, and this is an excellent one.  They are buttery and rich.  You can add vanilla extract but I usually don’t.  My favorite way to serve them is to dip half of each cookie in dark chocolate too.  You can cut them in different shapes and even mix in mini chocolate chips or chopped nuts.  I think shortbread is one of those things that is best when made simply and perfectly though.  I’ll be making them for our Irish dinner again this year I’m sure!

    SHORTBREAD
    1 cup unsalted butter, at room temperature
    1/2 cup powdered sugar
    2 cups flour
    1/2 tsp kosher salt
    Extract of flavoring, if desired (about 1 tsp of regular extract)

    In a large  bowl cream the butter and sugar together until smooth.
    If using extract or other add in, mix in at this point.
    Add the flour and salt and mix just until incorporated.
    Roll or pat dough into an 8 or 9 inch square.
    Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
    Pierce with a fork a few times in each piece.
    Cover and chill for at least 2 hours.  Place on a baking tray  lined with silicone mat or parchment paper with a little space between each cookie.
    Bake at 350 degrees for 12-15 minutes and BARELY browned.

    Shortbread

    Ingredients

    • 1 cup unsalted butter, at room temperature
    • 1/2 cup powdered sugar
    • 2 cups flour
    • 1/2 tsp kosher salt
    • Extract of flavoring, if desired (about 1 tsp of regular extract)

    Instructions

  • In a large bowl cream the butter and sugar together until smooth.
  • If using extract or other add in, mix in at this point.
  • Add the flour and salt and mix just until incorporated.
  • Roll or pat dough into an 8 or 9 inch square.
  • Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
  • Pierce with a fork a few times in each piece.
  • Cover and chill for at least 2 hours. Place on a baking tray lined with silicone mat or parchment paper with a little space between each cookie.
  • Bake at 350 degrees for 12-15 minutes and BARELY browned.
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    Sunshine Lemon Cake

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    Are you as ready for spring as I am?  It seems we’ve had one thing after another lately, some stressful, some wonderful.  I think that is the struggle of raising a family.  Staying calm through the rainstorms (like finding your bathroom floor is rotting when all you wanted to do was change the vanity!) and remembering to relax and relish in the rainbows and sunshine.  I like to remember how wonderful rain can feel though.  Maybe that’s just because I’m from Washington, but still, the rain can be a fantastic experience.  Every time we have a challenge I am reminded how much I love getting to face them with my husband and best friend.
    This is a very happy cake for me.  I first made it when I worked at the Pomeroy Farm Tea Room in high school.  It always reminds me of spring and tea parties.  We always served it with lemon curd at the tea shop, but now I always use French Lemon Cream.
    So if life is giving you a bunch of stormclouds and lemons right now, go make your own sunshine. 🙂

    SUNSHINE LEMON CAKE

    2 3/4 cup flour
    1/4 tsp baking soda
    1/4 tsp salt
    1 cup unsalted butter, softened
    2 cups sugar
    4 eggs
    1 cup sour cream
    1 T orange juice
    2 tsp lemon extract
    1 tsp vanilla extract
    zest of a lemon (finely grated)

    Whisk together the flour, baking soda, and salt in a medium bowl.  Set aside.
    Cream together the butter and sugar in a large bowl.  Add the eggs one at a time, mixing after each addition.
    Add  sour cream, orange juice,  extracts, and zest.  Mix well.
    Add the flour mixture and beat until well combined.
    Pour in greased 9 by 13 pan and bake at 325 degrees for 35 minutes or until cake pulls away from the sides of the pan.
    Or bake in mini bundt pans, 2 (9 inch) rounds, cupcakes, whatever your fancy.  Just reduce baking time accordingly.
    Dust with powdered sugar, and top with a lemon cream rosette and serve with fresh strawberries or raspberries.

    Sunshine Lemon Cake

    Ingredients

    • 2 3/4 cup flour
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1 cup unsalted butter, softened
    • 2 cups sugar
    • 4 eggs
    • 1 cup sour cream
    • 1 T orange juice
    • 2 tsp lemon extract
    • 1 tsp vanilla extract
    • zest of a lemon (finely grated)

    Instructions

  • Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  • Cream together the butter and sugar in a large bowl. Add the eggs one at a time, mixing after each addition.
  • Add sour cream, orange juice, extracts, and zest. Mix well.
  • Add the flour mixture and beat until well combined.
  • Pour in greased 9 by 13 pan and bake at 325 degrees for 35 minutes or until cake pulls away from the sides of the pan.
  • Or bake in mini bundt pans, 2 (9 inch) rounds, cupcakes, whatever your fancy. Just reduce baking time accordingly.
  • Dust with powdered sugar, and top with a lemon cream rosette and serve with fresh strawberries or raspberries.
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    Birthday Scones

    Birthday Scones

    If ever there was a food that summed up my 8 year old I think this would be it.  Sweet, fun, and lots of colorful sprinkles! 😀 She made these for a baking contest at our county fair this August and won first place!  These are really a sweet biscuit and definitely something kids can make.  My Biscuits 101 post can be found here for more tips and tricks if you haven’t made biscuits before or need help getting them to turn out better.

    BIRTHDAY SCONES

    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    1 T baking powder
    ½ cup unsalted butter
    ½ cup sprinkles
    ¼ cup mini chocolate chips
    ¼ cup white chocolate chips
    ½ cup milk (more if needed)
    1 egg

    For egg wash:
    1 egg
    1 T cream

    Preheat oven to 450 degrees.
    Mix the flour, sugar, salt, and baking powder together in a medium bowl.
    Cut in the butter with a pastry blender until smaller than the size of peas.
    Stir in the sprinkles and chocolate chips.
    Lightly beat the egg in a small bowl and mix with the milk.
    Make a well in the flour mixture and pour in the milk.
    Stir with a fork just until combined.  Add an extra 1-2 T of milk if needed to bring dough together.
    Pat dough on a lightly floured surface until about ½ inch thick.  Cut with a 2- 2 ½ inch fluted circle cutter.
    Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
    Combine the egg and cream for the egg wash, and brush tops of scones.
    Bake for about 8-10 minutes or until golden brown.

    Birthday Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 1 T baking powder
    • ½ cup unsalted butter
    • ½ cup sprinkles
    • ¼ cup mini chocolate chips
    • ¼ cup white chocolate chips
    • ½ cup milk (more if needed)
    • 1 egg
    • For egg wash:
    • 1 egg
    • 1 T cream

    Instructions

  • Preheat oven to 450 degrees.
  • Mix the flour, sugar, salt, and baking powder together in a medium bowl.
  • Cut in the butter with a pastry blender until smaller than the size of peas.
  • Stir in the sprinkles and chocolate chips.
  • Lightly beat the egg in a small bowl and mix with the milk.
  • Make a well in the flour mixture and pour in the milk.
  • Stir with a fork just until combined. Add an extra 1-2 T of milk if needed to bring dough together.
  • Pat dough on a lightly floured surface until about ½ inch thick. Cut with a 2- 2 ½ inch fluted circle cutter.
  • Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
  • Combine the egg and cream for the egg wash, and brush tops of scones.
  • Bake for about 8-10 minutes or until golden brown.
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    Lime Poppy Seed Scones

    Lime Poppy Seed Scones

    Sooo, I haven’t posted in awhile…. I was having some technical difficulties here.  Turns out I just needed to do updates.  I am so lost with technology.  I am in my mid 30’s and have NEVER sent a text.  I don’t even know how to check my messages on my cell phone.  No joke.  But you know what I can do? Bake scones 🙂 These won me first place in the King Arthur Flour Baking Contest at our county fair last month.  Funny thing is, I entered the exact same scones in another scone contest at same fair.. and they didn’t even place. 🙂  I love them, with their bright citrus flavor and crunchy poppy seeds.  I adapted them from my other version here.  They are perfect with a cup of herbal tea.

    LIME POPPY SEED SCONES (2nd version)
    Lime juice powder adds a great citrus punch, but if you don’t have any handy (I have to order it online), just double the amount of lime zest.

    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    1 T baking powder
    1 ½ tsp lime juice powder, optional
    ½ cup unsalted butter
    zest from 1 lime
    2 tsp poppy seeds
    1 T lime juice
    1 egg
    1/2 cup cream (extra if needed) 

    For egg wash:
    1 egg
    1 T cream
    2 tsp sanding sugar

    Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
    Cut in the butter with a pastry blender until resembles the size of peas.
    Stir in the zest and poppy seeds.
    Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
    Stir with a fork just until combined.
    If needed, add additional cream, 1 T at a time.  Gently knead to bring dough together.
    Turn out onto a lightly floured surface and pat to ½ inch thickness.
    Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
    Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
    Combine the egg and cream for the egg wash, and brush tops of the scones.
    Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.

    Lime Poppy Seed Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 1 T baking powder
    • 1 ½ tsp lime juice powder, optional
    • ½ cup unsalted butter
    • zest from 1 lime
    • 2 tsp poppy seeds
    • 1 T lime juice
    • 1 egg
    • 1/2 cup cream (extra if needed)
    • For egg wash:
    • 1 egg
    • 1 T cream
    • 2 tsp sanding sugar

    Instructions

  • Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
  • Cut in the butter with a pastry blender until resembles the size of peas.
  • Stir in the zest and poppy seeds.
  • Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
  • Stir with a fork just until combined.
  • If needed, add additional cream, 1 T at a time. Gently knead to bring dough together.
  • Turn out onto a lightly floured surface and pat to ½ inch thickness.
  • Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
  • Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
  • Combine the egg and cream for the egg wash, and brush tops of the scones.
  • Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.
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    Chai Spiced Scones with Brown Sugar Glaze

    Chai Spiced Scones with Brown Sugar Glaze

     

    If you know me much at all, you know I’m a total herbal tea junkie.  One of my favorites is Celestial Seasoning’s Bengal Spice.  It’s an herbal version of chai tea, which usually contains black tea leaves.  I was trying to figure out how to infuse scones with that flavor and figured I could steep the cream with the tea.  It worked, but I wanted to bump up that flavor a little more.  With some spices added to the dough I finally had what I was looking for.  With that little hint of black pepper, these remind of pfeffernusse.  I think I’ll be making them for a Christmas tea sometime.  Of course, if you know me much at all… you know me and my girls are ready for Christmas now! 😀

    CHAI SPICED SCONES WITH BROWN SUGAR GLAZE

    Scones:
    2 cups flour
    ¼ cup brown sugar
    ½ tsp kosher salt
    1 T baking powder
    1 tsp cinnamon
    ¼ tsp ground cloves
    ¼ tsp freshly grated nutmeg
    1/8 tsp ground ginger
    1/8 tsp black pepper

    ½ cup unsalted butter
    1 cup heavy cream, divided (or milk works fine too)
    3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
    1 egg

    Glaze:
    6 T brown sugar
    2 T unsalted butter
    pinch kosher salt
    1-2 T cream (reserved from recipe)
    ¼ tsp cinnamon
    pinch cloves
    pinch nutmeg

    Put the cream in a small pot and bring just to a simmer over medium heat.  Add the tea bags, cover pot, and remove from heat.  Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator.  (This can be done the day before even).
    Preheat the oven to 450 degrees F.  Lightly grease a baking sheet and set aside.
    Measure all of the dry ingredients into a medium bowl and whisk together to combine.
    Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
    Make a well in the center of the bowl.  Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze).  Pour into the well and use a fork to stir together until combined.
    Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
    Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
    Bake for 10-12 minutes.

    To make the glaze:
    Melt the butter in a small pot.  Add the remaining ingredients  (start with just 1 T of cream) and whisk until sugar is melted.  Add the additional T of cream if needed.
    Drizzle over scones.

    Chai Spiced Scones with Brown Sugar Glaze

    Ingredients

      Scones:
    • 2 cups flour
    • ¼ cup brown sugar
    • ½ tsp kosher salt
    • 1 T baking powder
    • 1 tsp cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp freshly grated nutmeg
    • 1/8 tsp ground ginger
    • 1/8 tsp black pepper
    • ½ cup unsalted butter
    • 1 cup heavy cream, divided (or milk works fine too)
    • 3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
    • 1 egg
    • Glaze:
    • 6 T brown sugar
    • 2 T unsalted butter
    • pinch kosher salt
    • 1-2 T cream (reserved from recipe)
    • ¼ tsp cinnamon
    • pinch cloves
    • pinch nutmeg

    Instructions

  • Put the cream in a small pot and bring just to a simmer over medium heat. Add the tea bags, cover pot, and remove from heat. Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator. (This can be done the day before even).
  • Preheat the oven to 450 degrees F. Lightly grease a baking sheet and set aside.
  • Measure all of the dry ingredients into a medium bowl and whisk together to combine.
  • Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
  • Make a well in the center of the bowl. Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze). Pour into the well and use a fork to stir together until combined.
  • Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
  • Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
  • Bake for 10-12 minutes.
  • To make the glaze:
  • Melt the butter in a small pot. Add the remaining ingredients (start with just 1 T of cream) and whisk until sugar is melted. Add the additional T of cream if needed.
  • Drizzle over scones.
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    A Very Un Birthday Tea Party

    A Very Un Birthday Tea Party

     

    I recently threw a cousin’s party for my girls and their cousins.  And of course it had to have a theme.  If you question why you probably don’t know me very well 😉  We’ll just say it’s a problem of mine. 😀  We went with a Un-birthday tea party (Alice in Wonderland style, of course!).

    A Very Un Birthday Tea Party

    If possible, I like making a menu to go on each plate, it’s just a fun touch.

    A Very Un Birthday Tea Party

     

    Since my sisters were coming with the kids I made some sandwiches for the adults (and older cousins).  Using rye bread works well for making the “black” clover and spades.  I filled them with radish sandwich spread.  I bought some card suit cookie cutters on Amazon to use for these and the cookies coming up.  I also made Curry Chicken Sandwiches and just cut them in triangles.

    A Very Un Birthday Tea Party

     

    The same cutters were used for making fairy bread (bread spread with frosting and coated in sprinkles) and a bunny cutter was used to make peanut butter white rabbit sandwiches.

    A Very Un Birthday Tea Party

     

    Fairy bread is a staple around here for parties 🙂

    A Very Un Birthday Tea Party

     

    I was going to make hot tea, but did Iced cherry berry herbal tea instead, along with strawberry milk for the younger kids.

    A Very Un Birthday Tea Party

     

    Queen of heart scones, made with a tiny heart cutter.

    A Very Un Birthday Tea Party

     

    Mad Hatter hats.  We just had to.

    A Very Un Birthday Tea Party

     

    They are just oreos dipped in green candy melts, then jumbo marshmallows dipped in melts as well and put on top of the cookies.  (Work quick so the marshmallow doesn’t melt!  Don’t ask how I know that… 🙂 We used fondant to make the band and card, and a food marker to mark the card.

    A Very Un Birthday Tea Party

     

    We piped green leaves on half the mini cupcakes and on the other half put a fondant rose.  A few with red fondant, and on the others we made them white and painted some red on them.  To do  this mix some red food coloring gel into a little lemon extract and paint on.

    A Very Un Birthday Tea Party

     

    And the teapot cake, of course!

    A Very Un Birthday Tea Party

     

    A better look at the cookies.  I did a simple glaze instead of royal icing for my sanity’s sake.

    A Very Un Birthday Tea Party

     

    Rice krispy playing cards.  I was going to make them look like the soldiers but they looked good so I left well enough alone.  We made rice krispy treats and spread them into a large baking sheet so they’d be thinner.  Spread the tops with white candy melts, then added some fondant shapes and such.  I have this mini cutter set I used for the card suit symbols and this is the set I have I used for the numbers and letters.

    A Very Un Birthday Tea Party

    Cheshire cat tails 🙂 I don’t know what it is, but anytime I make decorated pretzel rods for a party they are one of the most popular things.
    I dipped pretzel rods halfway in pink candy melts, then dipped the very end into purple sprinkles.  While holding the undipped end of the rod (work over a tray) I sprinkles more purple sprinkles around them to make stripes.

    A Very Un Birthday Tea Party

     

     

    We made giant card suit shapes out of construction paper and used mini clothespins to hang them from twine we strung around the room.

    A Very Un Birthday Tea Party

    I put out a Alice In Wonderland pop up book, and a white rabbit puppet, a big hat, some fun keys, and an alice in wonderland teapot I found at home goods.

    A Very Un Birthday Tea Party

     

    My girls love using that teapot.  Oh, and I borrowed hubby’s pocket watch for the rabbit.

    A Very Un Birthday Tea Party

     

    For an activity the kids painted little teacups with porcelain markers.

    A Very Un Birthday Tea Party

     

    It was such a fun party and I hope all the kids will have special memories of it.  I know my girls really enjoyed helping me make all the food and decorations for it!  Now, what to choose for a theme for next years?….

     

    Teapot Cake

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    If you know me at all.. okay, maybe even a little.. you probably know that I have a thing for teacups and teapots and tea parties (of course!).   I recently threw a cousins “un birthday” party (Alice in Wonderland themed of course) and it seemed the perfect time to try making a teapot cake.  My youngest is becoming quite the kitchen helper and we made it together.  I promise it’s easy!
    Here’s what I used:
    Cake of choice, baked in a round bowl
    Frosting
    Marshmallow fondant
    Tylose Powder
    Martha Stewart Romantic themed silicone molds
    Big Sugar Pearls (I couldn’t find these online, but I did buy them at JoAnns.  They were in a Christmas blend, red white and green, but they have other colors too).

    Put a thin layer of frosting on the cake.
    Roll the marshmallow fondant out.  I go for in between 1/8 to 1/4 inch thick.
    Gently lay fondant over cake and smooth over sides.
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    Use a knife to cut the excess off around the edge.
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    DSC05871
    Now… let’s pretend I took more pictures in the process of making it.  But I was having too much fun with a very excited 8 year old sous chef!
    For the details, you’ll want to add some tylose to some marshmallow fondant.  This will harden it some so it will hold it’s shape better.  My rule is 1 tsp tylose per 1 lb of fondant.
    I don’t mix up more than I’m using, so if I do 1/4 lb fondant I’ll only add 1/4 tsp tylose.
    Form a handle, then using a toothpick in each end of it, insert into cake.
    Now form a spout and insert with a toothpick as well.
    Then for the top roll out the fondant and cut a circle out, then roll a ball for the top.  Put a toothpick through all into the cake.
    Form 2 hearts out of red using a mold (or decorate some other way).  Use a dab of frosting to glue one on each side.
    Add a small line of frosting around the base of the cake and also the lid.  Add the sugar pearls.
    For the rose on top I used this method here (You basically overlap circles, roll it up, then cut in half to get 2 roses).
    I used a dab of frosting to “glue” it to the top.
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    That little rose makes my heart happy! 🙂
    And done!
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    A Valentine’s Tea In the Woods

    A Valentine's Tea In the Woods
    Last year we had a “Bee Mine” Valentines Tea and it was so much fun we had to do another one this year!  My girls love the “Stranger in the Woods” books and videos, and that was the inspiration for this one.  Everything was really pretty simple, and my girls had so much fun helping to make everything.


    A Valentine's Tea In the Woods

    Here’s what we did:

    A Valentine's Tea In the Woods

    “Forest Flower Nectar”  This is just 7 up and cranberry juice.  Very well received! I debated on what to make for the girls to drink, as some like the hot herbal tea but not all.  This was an easy fix, they could have either and still drink out of the teacups.

    A Valentine's Tea In the Woods
    I love the log cake platter, I bought it at Cost Plus World Market and was happy to have a perfect occasion to use it!

    A Valentine's Tea In the Woods
    I made each setting an acorn cap necklace by making felt balls and gluing them inside acorn caps.  Beforehand I drilled a hole in the cap for a wire loop to put the string through. I wrapped one around each napkin.

    A Valentine's Tea In the Woods
    For place settings I used these woodland animal valentines, found here.
    A Valentine's Tea In the Woods

    Fairy bread, of course, for the girls.  It’s just peanut butter or frosting on bread, dosed in sprinkles.  I used the woodland animal cookie cutters as well.

    A Valentine's Tea In the Woods
    For “twigs” I made chocolate dipped pretzel rods.  With them are walnut cookies.

    A Valentine's Tea In the Woods
    For the cookie mushrooms I just used the sugar cookie dough I used for the other cookies (You just make a ball of dough, dip a bottle top into cocoa powder, then into the ball of dough.  I froze mine for about 45 minutes so they would keep their shape better, then baked.)

    A Valentine's Tea In the Woods
    For the snails we swirled chocolate and regular sugar cookie dough and used sprinkles for antennas.  Again, I froze them for about 45 minutes to help from spreading.

    A Valentine's Tea In the Woods
    The log cake was a big hit!

    A Valentine's Tea In the Woods
    I decorated the cake with marshmallow fondant, using martha stewart molds for the ferns and leaves, a little cookie cutter for the daisies, and freehanded the toadstools.

    A Valentine's Tea In the Woods
    The green moss is made by mixing graham cracker crumbs with green food coloring.  We added some candy rocks we found at the amazing Candy babel store.

    A Valentine's Tea In the Woods
    Last minute I remembered we had some deer picks so I added those the mini cupcakes.

    A Valentine's Tea In the Woods

    The cookie cutter set was from Ikea I believe, though the deer was just the bear modified.

    A Valentine's Tea In the Woods

    More sweets, of course!
    A Valentine's Tea In the Woods

    Even if you just break out some cookie cutters and make simple pb sandwiches with juice, have a tea party (with tea cups of course!)  I promise you won’t forget it, and your little for sure won’t!

     

    Tea by the Sea

    Tea by the Sea

    This summer we had a “Tea by the Sea” for my daughters and few of their friends (and the moms).  It was such a fun way to end summer.  These ideas would work well for a mermaid type birthday party as well.

    I kept the invites simple, printed on vellum and ripped the sides, attached to brown paper using some washi tape.

    Tea by the Sea

    My girls had alot of fun making each of their friends a mermaid clothespin doll.  We used them as a napkin ring and they each got to take theirs home.
    Tea by the Sea

    We kept decorations simple since we had made so much fun edible things.  just a few shells and such we had around the house.
    Tea by the Sea

    For the kids I made “Mermaid Lemonade”.  Mix lemonade and blue Hawaiian punch.  ( I also had hot herbal tea for the moms).
    Tea by the Sea

    I made pink seahorses using pink candy coating and a seahorse chocolate mold, then attached them to a pretzel rod dipped in blue candy coating, then sprinkled some sprinkles and pearl candy around them.
    Tea by the Sea

    And of course coral reef candy.  Make it yourself using the recipe here.
    Tea by the Sea

    Smores Starfish, recipe found here , and some cookie clams made with cookies, frosting, and candy pearls.
    Tea by the Sea

    I’m not the best at decorating sugar cookies, but the kids didn’t care!
    Tea by the Sea

    And of course the sandcastle cake went in the middle of the table

    Tea by the Sea

    And the teeny cupcakes disappeared very fast!
    Tea by the Sea

    Sea Glass candy, recipe here
    Tea by the Sea

    Seafoam (also called honeycomb candy) recipe here
    Tea by the Sea

    Lime mousse, recipe here. I served this for both the kids and adults.
    Tea by the Sea

    Fairy bread, of course.  A must for every tea party.   Cut bread with an octopus cookie cutter and spread with frosting or softened butter and coat with sprinkles. I mixed a few colors in with blue and added some candy eyes.
    Tea by the Sea

    Using some mini croissants we made crabs cutting the mouths from marshmallows and the candy eyes with “glued” onto marshmallows with frosting and put on toothpicks.  I put ham and cheese around them so the kids could make them how they wanted.
    Tea by the Sea

    For the moms I made some tea sandwiches.
    Tea by the Sea

    And I frosted some of the cupcakes with plain frosting and put a chocolate shell on top instead of the gummy candy for the kids ones.

    Tea by the Sea

    And lots of sweets to go around!

    Tea by the Sea

    It was a fun day! I wouldn’t be surprised if we do it again next summer!
    Tea by the Sea

     

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