Monday, February 23, 2015

Chocolate Molten Cake

 Today's tea is to celebrate all the February birthdays.  I've made some chocolate molten cakes, which are decadently delicious!  The little violet dish was a gift from a friend, along with the violet hankie.

 Since violets are the flower of the month of February, I'm using this Bavaria teacup that my Mom gave me.  Isn't it a gorgeous pattern?   The detail is just incredible.   My Mom used to have teacups on her tea wagon when I was growing up.  I guess I got the teacup collecting gene from my Mom and my Aunt Kitty.

This Chocolate Molten Cake recipe from Kraft  is the best ever!  Since I first made it, which was several years ago, I've never searched for a better one.  It's so easy, can be made ahead and the taste is to-die-for!  I hope  you try it some time soon.  Here's the recipe:

1 pkg.  (4 oz.)  Semi-Sweet Chocolate

1/2  cup  butter

1 cup  powdered sugar

whole  eggs

egg yolks

Tbsp.  flour (which is 1/4 cup + 1/8 cup)


HEAT oven to 425 degrees.
BUTTER 4  custard cups or ramekins; place on baking sheet.
MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with ice cream or whipped cream.  

How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ΒΊF oven 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Make Ahead
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours (I've let them sit a couple of days in the fridge).  Let stand at room temperature 1 hour before baking as directed.
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Monday, February 16, 2015

Raspberry Buckle and My Paper Rose Lights

I walked out to make breakfast on Valentine's Day morning and found the most beautiful string of light-up paper roses.  I have to tell you that I broke down and cried when I saw what my sweet son, who lives with chronic pain, had made for me.   He had them strung on my kitchen counter as a surprise. 

 Here's a close-up of the rose.  He made spirals and then painted them and put each rose around a string of lights.  It's so pretty!

I found a Rose Chintz teacup on Ebay for $3.00 and finally bought one.  Don't we all think of Sandi at Rose Chintz Cottage when we see this pattern?  I have been wanting one for so long and it just went perfectly with my string of paper rose lights.  I'm thinking of stringing the lights somewhere in my bedroom to enjoy every night.

Today I've made a Raspberry Buckle to have with our tea.   I recently tried this buckle at a Widow's Breakfast that is held once a month at my church.  The lady who makes the food told me that the recipe is in the Better  Homes and Gardens Cookbook, under Blueberry Buckle.  It's so good and perfect for those of us who adore raspberries.  Here's the recipe:

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen raspberries (or blueberries)


1/2 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine


  1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
  2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
  3. Spoon batter into prepared pan. Sprinkle with raspberries.
  4.  In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over raspberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.

Here's my BHG Cookbook that I've had since I was a new bride, back in 1970.  It's tattered, worn, and the binding is taped together.  I'm hoping that maybe one day a granddaughter will want it, and cherish it.  

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Monday, February 9, 2015

A Valentine Tea

 Even though my sweetheart is no longer with me, I do remember how much we loved each other.  I read something recently which said that love is both and honor and a privilege and if we love deeply, then we are vulnerable to deep pain.  Thankfully, my memories are a treasure. I can still have a tea party by myself and I've set my coffee table with a mismatch of dishes and some pretty doilies. 

 Isn't this teacup, by J & G Meakin, so pretty?  It's an everyday teacup that I just love! 

 This darling teddy bear with a teacup was made years ago by a dear friend that passed away a year ago.  I just love it and think of her.

 Let's have some sugar cookies from a favorite recipe of mine, which you can find here.

Which tea would you like to try today?  I love trying new teas, and both of these sound perfect for Valentine's Day, don't they?


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Monday, February 2, 2015

My Favorite Salad

 For my tea time I am having my favorite salad, which I eat almost every, single day for lunch.  Do I ever get tired of it?  I have to admit that, no, I don't! One other thing that I'd like to share is that at Super Target deli, if you buy a 1 and 1/2 lbs. of sliced Archer Farms or Columbus lunchmeat, they give you 1/2 lb. of your choice of cheese for free.  That's a deal!

 This teacup, which is Olde English Countryside by Johnson Brothers, is another favorite of mine and is holding some cranberry tea. Countryside scenes and transferware just warm my heart. Recently I read an article on drinking something warm after eating a meal.  The article stated that drinking something ice cold is actually like putting out the fire in your digestive system.  It makes sense to me!  What do you think?

This salad is just a mixture of fresh spinach, strawberries, sliced almonds, turkey breast and some cheddar cheese.  Normally I add some avocado, but I was out at the time.  Here's the recipe for the dressing:

Balsamic Dressing

1 tsp.  mayonnaise or dijon mustard
1/2 cup Balsamic vinegar
1 cup vegetable oil
salt and pepper to taste
A couple of packets of sweetnener, if desired

Put the mayonnaise or dijon mustard in a bowl.  This acts as an emulsifier.  Slowly whisk in the vinegar and then the oil.  Add your s & p and sweetener, if needed.  Store in the fridge.

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