Our Annual Tea

Here are the pictures from our annual tea (yes, this is from April).  Each year I host a tea for all the girls & ladies in my family.  My mom, sisters, SIL's, Aunt, and nieces.  It's a great time for me to do something girly!

This year's tea was an Edwardian theme.  I love the elegance of the colors and the china.  I used the china I received from my wedding and the silver and stemware my mom had.  

 

 

Each year I give a charm to each lady and I wrapped this one in a glassine bag that I shaped into a tea bag.

 

 

Of course we have to eat!  Here is our menu... 

 

 

 

 

Here are the previous two teas I have hosted.
2011
2012

A sweet apple treat

As a new school year begins, I'd like to share a super cute treat with you.  Great for a little teacher "thank you," or a fun neighbor gift for the fall.  I gave these to the boys' teachers in May for teacher appreciation week.  They. Are. Yummy.  Let's just say one of their teachers ate hers with a SPOON!

I found the little containers at Hobby Lobby.  The inside yumminess consists of Nutella, Marshmallow Creme, caramel dip, and crushed Heath bar for some texture.  Pretty much anything you can think of to dip an apple in.
I layered them until they were filled up.
I used Granny Smith apples to add some sour to the sweet.







Of course, cellophane makes everything just a little cuter and some ribbon and raffia was added for a bow.

Here are my three boys on the first day of school this year!  Getting big!

My favorite cookies

A few years ago I had the best chocolate chip cookies from a friend but the recipe was a secret so I had to go on a search for my own awesome chocolate chip cookie recipe.  I finally found it.  Thank you Jenny!!!  
It is the New York Times Chocolate Chip Cookie Recipe.
The secret is the sea salt sprinkled on top.  So yummy.
I have a thing for sweet and salty...

I make them huge.  I like the affect of "oh my goodness those are HUGE cookies!!"  Plus, one is good enough for a Christmas present.  LOL.  Here's the recipe.  

(I have to admit the first time I made them I followed the recipe exactly.  Waited the whole day for them to stay in the fridge. 
Ugh...yeah...didn't do that the next time.  Couldn't wait.
They were FINE!)

new york times chocolate chip cookies

Yield: 18 very large cookies or 31 smaller cookies

Prep Time: 15 min + chill time

Cook Time: 18 min

ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used sea salt)
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups (10 ounces) packed light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated white sugar
2 large eggs
2 teaspoons vanilla extract
20 ounces bittersweet chocolate chips (I used semi-sweet)
extra chocolate chips, optional
sea salt (optional)

directions:

1. Sift together the dry ingredients (flour through salt). I just scraped mine through a fine strainer/sieve since my sifter isn't all that great. Set aside.

2. Use an electric mixer to combine the butter and sugars- mixing until the mixture is very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate a minimum of 24 to 36 hours before baking (and up to 72 hours).

3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

4. For 5-inch cookies, scoop six 3.25 ounce mounds of dough- giant golf ball-sized (I rolled mine into balls) onto a baking sheet, spacing them evenly apart. Don't try to fit more on the sheet or you'll end up with cookies baking into each other. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.

5. Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer the cookies to a rack and let them cool completely. Repeat with the remaining cookie dough.

tips:

*If you'd prefer to make smaller cookies, shape your cookie dough into small golf ball-size instead (2 ounces), and bake for 15 to 18 minutes.

 

 

Totino's Pizzeria

Hi blog friends,

Recently, I was able to try Totino's new Pizzeria Rolls from General Mills.  They provided me with a gift pack, info, and three coupons to try the rolls free. Our favorite?  The Meatball Marinara Rolls.

Please visit Totino's Website or check out their Facebook page.

You can find a coupon on their Facebook page while supplies last!
On their website they also have 8 new dip recipes that would be fun to make.  Perfect for dipping!

 

Here's your chance to win a Totino's Pizzeria Rolls gift pack!  Comment below which one YOU think you'd like to try and I'll draw a winner to receive 3 coupons for FREE bags  of rolls plus the Bistro tray and salt and pepper shakers courtesy of General Mills.

 

Random drawing from comments below will be held on Saturday, April 20th.  Please include your email address in the comment so I can get your address.

Thanks!