I’m lucky enough to have my teabags imported from Scotland (Thanks, Riotflower!) Besides the oversized plastic bags, I needed somewhere a little more posh to store them.
I’ve felt like baking for weeks, I just didn’t have the time. I got a 100 in my course (yay!) and it feels good to be able to take my time in the kitchen. Baking! Oh, how I’ve missed you (Hubster may have missed you more). I forgot how much I love the feel out dough under my hands.
I did not have chocolate chips on hand… but I did have a lemon. Spiral cookies, it is…
2 c. powdered sugar, 2 1/2 sticks of butter (softened), 3 1/4 c. flour, 1 lemon, 1 Tbsp. lemon extract, 1 Tbsp. raspberry extract, 1/4 Tbsp. milk, red food coloring, water
Cream together sugar and butter until smooth, slowly mix in flour and milk. Separate dough into two batches. Zest lemon and add to one bowl, with the lemon extract and mix well. Add a few drops of food coloring and raspberry extract to other bowl and mix well. Press each ball of dough flat, cover with plastic wrap and refrigerate for 30 minutes. On a floured marble slab, roll out lemon dough until it’s about 1/4″ thick. Repeat with raspberry dough. Spray (or brush) the top of the lemon dough with water. Carefully lift the pink dough onto the lemon dough. Cut the edges, to create a neat 6″ x 12″ rectangle. From the long sides, roll the dough tightly into a log. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven 350°F. Remove dough from fridge and slice into 1/4″ thick discs. Place on a greased baking tray for 8-10 minutes. Remove from oven and let rest for two minutes before moving to a cooling rack.
*Excellent dipped in white or dark chocolate! Or add jam or frosting and make a cookie sandwich.
This is the perfect treat for a luncheon, tea party or princess party!
What’s in your oven?
This recipe is inspired by my holiday to Scotland last summer. I created this recipe by modifying several different recipes.
Almond Scone Ingredients:
1 c. almonds, 1 1/4 c. flour, 1/3 c. light brown sugar, 1/2 tsp. salt, 1/2 c. butter, 1/4. tsp cinnamon, 1 c. milk, 2 tsp. baking powder, 1 Tbsp. ice water, 1 Tbsp. almond extract
Almond Scone Directions:
Mix together flour, sugar, salt, baking powder and cinnamon. Roast almonds in oven for 10 minutes then chop almond in food processor until coarsely ground. Mix in flour mixture and almonds together. Cut in softened butter and milk. Mix in ice water and extract. Cover and refrigerate for 1/2 hour. Preheat oven 350°F. Roll dough out, 1/4″ thick on a lightly floured surface. Cut scones using a biscuit cutter. Bake on a parchment lined baking tray. Bake about 20-25 minutes or until edges are golden brown.
Strawberry Ricotta Spread Ingredients:
12 oz. ricotta cheese, 1/8 c. sour cream, 1/8 c. heavy cream, 1/2 c. sugar, 2 c. strawberries hulled and halved, 1 tsp. almond extract
Strawberry Ricotta Spread Directions:
Mash strawberries with sugar, allow to stand for 30 minutes. Use cheese cloth to squeeze extra liquid from ricotta*. Whip heavy cream until light and fluffy. Mix all ingredients together, keep chilled.
*I forgot to do this, so mine turned out a little runny, but still tasted delicious.
Garnish with fresh slice strawberries or almonds.
Yum! This would be really good with a glass of champagne!
Tomorrow, I’m helping out with a baby shower for one of my BFFs. As I’m excited and in the party planning mode, I decided I’d compile a list of my favorite “tea sandwiches.” Although her shower is not a tea (she did co-host a lovely tea for my bridal shower), the shower has my mind running around mini foods. I hope you enjoy this list.
Apple-Swiss Turkey Sandwich – Spread honey mustard on a slice of cocktail multi-grain slice of bread. Layer turkey breast with thinly sliced apples, cucumbers (do not peel either) and Swiss cheese. Top with another slice of bread.
Brie-Cranberry Turkey Sandwich – Spread cranberry sauce on a slice of cocktail rye bread. Layer with turkey, spinach leaves and Brie cheese. Top with another slice of bread. *Keep away from soft and unpasteurized cheeses during a baby shower, the momma to be isn’t supposed to have them.
Curried Chicken Salad Pita – Mix together mayo, curry powder, chicken chunks, green apple cubes and halved red grapes. Spread in a mini whole-wheat pita and add mixed greens.
Classic Cucumber Sandwich – Do not peel entire cucumber, peel alternating stripes leaving half of the skin. Slice cucumber into rounds. Mix cream cheese with a little garlic powder and parsley, spread onto wheat cocktail bread, top with cucumber round, sliced water chesnuts, alfalfa sprouts and another slice of bread.
Carrot-Cheddar Beef Sandwich – Spread mayo on a white tea roll, top with sharp cheddar cheese, a carrot ribbon, roast-beef and horseradish (This recipe is for Hubster).
Spicy Tuna Salad Roll – Mix together canned tuna, dollop of sour cream, horseradish, chopped celery, minced onion, and fresh cilantro. Serve on a crusty tea roll.
Egg Salad Sandwich – Chop hard-boiled eggs and mix with plain yogurt, mayo, lot’s of fresh dill, carrot shreds, sliced water chestnuts. Serve on pumpernickel cocktail bread. Garnish with fresh alfalfa sprouts.
Crab Salad Sandwich – Mix together jumbo lump crab meat with diced red bell pepper and Dijon mustard. Serve on a multi-grain wheat roll or multi-grain cocktail bread.