Cake doesn’t have to be sweet.
Coronation Chicken Tea Sandwiches popped into my head this week, mainly because I wanted an excuse to use my new tea set. Our dear friend...
Cake doesn’t have to be sweet.
All the deliciousness with none of the faff
Spritzkuchen oder Spritzringe ist ein aus Brandteig hergestelltes Fettgebäck mit Zuckerguss glasiert. Die kringelförmigen Gebäckstücke sind sehr weich und luftig wie eine Wolke.
Three delicious fillings for tea sandwiches, cut into various shapes for a tea party. Make them ahead for easy entertaining.
Look no further for some amazing tea party menu ideas with recipes that are both delicious and healthy with ways to make them low-carb too!
Assorted mini sandwiches are always perfect for afternoon tea. You can cut them into little rectangles or triangles. Just be sure to cut the crusts off.
Yields 12 tea cakes
Wholefood is not a new idea . . . good, plain, home cooking, using fresh ingredients is whole food at it's very best and what home cooks hav...
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
Easiest and yummiest custard slice you'll ever make! One of my friends is addicted to it and I have to bring it to every Girl's Night we have or else! My dad says it's the best he's ever tasted. You can try adding cocoa powder to make a choc custard. I haven't tried that yet.
Victoria Sandwiches - Originalrezept aus dem 18. Jahrhundert für Queen Victorias Lieblingskuchen zur Tea Time - Victoria Sponge Cake | www.schninskitchen.de
Disarmingly simple, pastila is lighter than air.
Lemon Friands - The most AMAZING mini cakes you could ever have!!! These lemon almond cakes made using simple ingredients like butter, ground almonds, egg whites and sugar are going to become a regular part of your afternoon tea parties. Use any berries like raspberries,blueberries,strawberries,orange or coconut any nuts like pistachios, hazelnut to make this basic friand recipe
Today I made Lemon Maids of Honor Tarts. There are many variations of Maids of Honor - this one is an easy variation and I'm all for easy!! I adapted a recipe that I found in my book Country Tea Parties by Maggie Stuckey. These were so yummy! A Puff Pastry Shell filled with Lemon Curd and an almond filling topped with sliced almonds and a dusting of powdered sugar! If you were hosting an Afternoon Tea and were pressed for time, this would be a great option! Let me show you how easy these are! First, let your puff pastry sit out and thaw 5-10 minutes before you start. Then unfold and cut out 9 circles using a round or scalloped cookie cutter . Place the puff pastry rounds in a Wilton Tart Pan, or a mini muffin pan, then add one teaspoon of the lemon curd. Stir the almond mixture together and add one tablespoon of it to cover the lemon curd. Finally, sprinkle the tops with some sliced almonds. Bake for 20-25 minutes or until lightly browned. Remove the cooked tarts to a wire rack to cool, then sprinkle with a bit of powdered sugar if desired. After cutting out 9 circles from my sheet of puff pastry, I had some scraps left and I made some little Cinnamon Puffs with them! To make these, just twist the scraps into a pretty shape and sprinkle liberally with cinnamon sugar. Then bake until golden brown and the sugar has caramelized. These are so addictive! They disappear very quickly!! Lemon Maids of Honor 1 sheet Pepperidge Farm Puff Pastry 3 large egg yolks 1/2 cup sugar 1/2 cup ground almonds 1 tbsp lemon zest 1 tbsp AP flour 2 tbsp cream 2 1/2 tsp prepared lemon curd 1/4 cup sliced almonds 1 tbsp powdered sugar if desired Preheat oven to 350 degrees. Thaw puff pastry according to package directions, then cut out as many circles of dough as you can and place them in a tart mold or mini muffin pan. Beat together 3 egg yolks, sugar, ground almonds, lemon zest and flour. Slowly add the cream and beat until mixture is smooth. Add 1/2 tsp lemon curd to each of the (I got 9) puff pastry cups. Next, add about 1 tbsp filling to each. Lastly, top each with a generous amount of sliced almonds. Bake around 20 minutes until filling is golden brown. (It took my oven 25 minutes). Remove cooked tarts to a wire rack to cool. When completely cooled dust with powdered sugar. Cinnamon Puffs Preheat oven to 400 degrees. Using the leftover scraps from your puff pastry, slice it up into 2 inch pieces (no need to be exact). Then give each a little twist and place on a parchment covered baking pan. In a small bowl, mix about 1/4 cup sugar with 1 tsp ground cinnamon. Taking a couple at a time, place twists into cinnamon mixture and roll around until coated with mixture. Place back onto the baking sheet and bake for 15 minutes or until golden brown and the sugar has caramelized.
Turquoise: A Chef's Travels in Turkey. It is food porn of the highest order. I found myself literally lusting over the recipes, and the travel, and the photos...
Traditional tea sandwiches created in a sandwich loaf with fillings of egg salad and ham filling for a special occasion.
To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
My Mother used to make us lamingtons very often when we were kids. It was an easy and economical sweet treat, loved by young and old alike. We called them "krimpvarkies" (porcupines), because of their spiny appearance. I only recently learned that lamingtons are from Australian origin, and that they traditionally contain some kind of
Known for her love of entertaining and afternoon tea, these authentic Dolley Madison Woodbury Cinnamon Teacakes is a recipe pulled from the archives and renewed slightly to make for teatime treats today.
Tender, airy cakes made with almond meal and egg whites. These tasty small cakes are adorned with raspberries and a toss of coconut. A true coffee or tea cakelet.
These melting moments are absolutely heavenly! So good. Light, buttery, creamy and melts in your mouth. The balance between the sweetness from the vanilla buttercream and the tartness of the raspberry jam is perfect. These delightful little sandwich cookies were so popular that I had to make a second batch the day after, which I brought to work the next day only to have them all devoured by everyone. I guess the main difference between this recipe and others is that this uses custard powder, which gives it a sweet scent and flavour. It also uses baking powder which results in a light and crumbly texture. I can declare that this is now my favourite melting moment recipe, and if you try it out, I bet it'll be your favourite too! Also, don't forget to check out the recipe for quick and easy Raspberry Jam in my previous post. You can prepare the jam and refrigerate it a few days ahead until you're ready to make the cookies. Melting Moments with Raspberries and Cream Adapted from Masterchef Australia Ingredients 180g (6oz) unsalted butter 60g (2oz) icing sugar, sifted 60g (2oz) custard powder 1 teaspoon baking powder 180g (6oz) plain flour Buttercream: 100g (3.5 oz) butter, softened 1 teaspoon vanilla extract 1 cup icing sugar, sifted Raspberry jam (click here for Raspberry Jam recipe) Method 1. Preheat oven to 180°C (350°F). Line two oven trays with baking paper. 2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 14 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely. 3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle. 4. To assemble, place a spoonful of jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.
Everyone raves about these little jewels. They are a hit at parties, and no one can just have one. This is a great recipe if you need to take a plate and have the time to prepare two days in advance.
Recipe: Mini Victoria sponge cakes
This creamy no-bake cheesecake has a Biscoff base, Biscoff swirled throughout the filling and, to top it off, a drippy Biscoff topping.
Make delicious homemade crumpets with this easy recipe. Perfect for teatime or breakfast, enjoy these tasty treats with butter and jam.
Yield: 12
This delicate meringue shell with a gooey marshmallow center will intoxicate your taste buds.
PUT AWAY THE MEASURING CUPS, electric mixers, and kitchen scales: Gâteau au yaourt needs none of those tools. Tender and slightly tangy, this yogurt cake is such a staple across France that the recipe is even taught to children in school. It relies on a standard single-serving yogurt container for measuring (you’ll want the small ones made of ceramic or glass from La Fermière or Oui by Yoplait) and comes together in one bowl.
These rose-cardamom gingersnaps embody the spirit of Middle Eastern dessert: abundance and generosity. To my mind, the best Middle Eastern desserts push the envelope just enough, so that everything is unbelievably fragrant, sweet, and perfect, but not so much that it becomes overwhelming. That’s the spirit of these gingersnaps — they are a wonderful way to express gratitude, hospitality, and warmth.
The only thing better than sipping on a glass of your favorite tea? Pairing it with a sweet or savory sandwich.
Mock Devonshire cream (clotted cream) is simple to make in about 5 minutes and will give your scones a delicious upgrade! It's delicious with strawberry shortcake, pound cake, and croissants, too.
Carolyn Robb, the former personal chef to Prince William and Prince Harry, shares her recipe for English scones with vanilla and orange zest.
This cookie tastes like a narcissistic chorus line of citrus, salt and sugar vying for the lime (insert soft eye-roll) light. Let them duke it out and enjoy the full-tilt sherbetty tongue tingle. I like just a whisper of the frosting so the sandwich is more cookie than cream, but there’s some extra frosting if you prefer the converse ratio. This is a great recipe to use up those limes that have ripened to yellow — their humble acidity brings a touch of class to the show. The dough is counterintuitive to mainstream cookie techniques, but it gives these a buttery brittle snap; it’s a cinch to roll while cold and they hold great shape when baked.
Devonshire (or clotted) cream is the quintessential accompaniment to scones: creamy, a little tangy, and a bit nutty.
Basque Bibingka Cheesecake
Ladyfingers are not just an ingredient for your favourite trifle or tiramisu recipe, they are gorgeous little biscuits which are delicious in their own right. In this recipe you’ll learn how to make perfect Gluten-Free Ladyfingers (also known as savoiardi biscuits) that are delicate and light using just 2 easy to source gluten-free flours and no xanthan gum.
Rondo's are little Dutch treats that are kind of a cross between a pie and a cookie.... and maybe even cake.
