Tag Archives: autumn

Dark Chocolate Ginger Molasses Cookies

A tasty cookie for the Autumn/Winter season and a lovely hostess gift or party favor along with the recipe!

Makes about 5 dozen.

¾ cup softened butter or good margarine such as Imperial
1 cup granulated sugar
¼ cup unsulphured molasses
1 egg
3 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. salt
¼ pound candied ginger slices, finely diced
¼ to ½ pound dark chocolate, 72%
Additional granulated sugar

1. Reserve 2 Tbsp. candied ginger for decoration. In a large bowl, cream together butter and 1 cup sugar with a pastry blender or a mixer at low speed. Add molasses, egg and remaining candied ginger, beating until well blended.

2. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Add to butter mixture and mix well. Cover and chill in refrigerator overnight.

3. Form dough into 1 inch balls. Roll each ball in granulated sugar and place on greased cookie sheets 2 inches apart.

4. Bake at 375°F for 6-8 minutes or until golden brown. Let stand 1 minutes and remove cookies to wire rack to cool.

5. Melt chopped chocolate in a double boiler or microwave. Using a fork drizzle melted chocolate over cookies. Before chocolate sets, sprinkle tops with reserved candied ginger.

6. After chocolate is set, place cookies in an airtight container and store in a cool place 1 week or freeze for 1 month.

For your next tea party, we invite you to visit Teapots ‘n More and browse our selection of authentic English bone china tea sets, teapots, tea accessories and antique tea cups.

German Apple Cake

German Apple Cake
Great apple pie flavor in a moist cake with a “cookie-crunchy” crust. Delicious and easy! Makes 24 bars.

2 cups granulated sugar
1 cup oil (yes, 1 cup!)
2 eggs
2 tsp. cinnamon
1/2 tsp. salt
2 cups flour
1 tsp. vanilla
1 tsp. baking soda
4 medium sized baking apples: peeled, cored and chopped into 1/2″ chunks

1. Sift dry ingredients together into a bowl and set aside.

2. In an electric mixer, beat oil and eggs until creamy. Add the sugar and vanilla and mix well.

3. Slowly add the dry ingredients to the egg mixture until combined. The batter will be almost like a paste. Fold in apples with spatula or wooden spoon.

4. Spread batter into a greased and floured 9″ x 13″ pan. Bake at 350 degrees F for 45 minutes or until a knife inserted in center comes out clean. Let cake cool, cut into 24 bars and dust with powdered sugar.

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Making Chai Tea

As the weather in Southern California is finally starting to hint at autumn (a cool 78 degrees!), our thoughts around the office are turning gratefully to rainy days, good books and a good cup of hot tea! It’s funny what you miss when you don’t have it. In the middle of January, I’m sure we’ll be looking fondly toward Summer having forgotten the sweltering heat.

With those thoughts in mind, it occurs to me that now might be a good time to post a refresher on making that spicy good tea, Chai. Much has been written on this cold weather favorite, so let’s just share the brewing basics.

Brewing Chai:  Place 1 heaping teaspoon of tea for each cup into your teapot. Pour boiling water into teapot. Cover and let steep for 5-10 minutes – yes, this is more tea and a longer steeping time for a good strong brew.  While the tea is brewing, put 1 teaspoon of sugar in each of your cups – this can be adjusted to taste, artifical sweetner also works fine. Adding sweetner helps open up the exotic flavor of this spicy blend. Add milk to your cups (about 20% of the cup’s volume). When the chai is ready, strain into cups and enjoy.

Personally, I use one packet of Splenda – yes, I know it might kill me. AND I do use cream instead of milk because I like the added body and that “slickery” feeling the cream offers.

If you like a full bodied tea with strong flavors, we highly recommend Chai tea. It’s a terrific brew for Autumn & holiday gatherings. We have an exceptional Vanilla Chai available in our store, should you like to indulge yourself. As always, we’d love to hear your thoughts!

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Autumn/Winter Tea Menus

Autumn Tea Menu

Apple & Cinnamon Tea*
Cinnamon Sticks for Stirrers
Pumpernickel & Cheddar Triangles*
Piquant Ham Squares*
Cucumber & Watercress Sandwiches*
Apple & Walnut Scones* (Use our Best Scones recipe)
Cranberry Orange Bread*
Brown Sugar Shortbread*
Lemon Curd*
Clotted Cream or Mock Clotted Cream*

Winter Tea Menu

Orange Spiced Tea*
Toad in the Hole*
Pumpernickel & Cheddar Triangles*
Savory Beef Spirals*
Chocolate Chip Scones* (Use our Best Scones recipe)
Grandma’s Christmas Nut Cake*
Grandma’s Russian Tea Cakes*
Lemon Curd*
Clotted Cream or Mock Clotted Cream*

*For these recipes, check out our free tea recipes blog: teapotsnmore.wordpress.com.

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Flowering Pumpkins

Flowering Pumpkins
An impressive make-ahead centerpiece…

A small pumpkin
6″ potted autumn flower
Spanish Moss
A small, shallow basket

Cut hole in top of pumpkin large enough to fit potted flower. Clean out pumpkin and
place potted flower inside. Fill in with Spanish Moss around the flower. Put pumpkin in basket with lid of pumpkin resting against the arrangement if desired. Make this centerpiece the day before your event and keep refrigerated if warm outside. Don’t forget to water the flowers.

Tip: Try adding some miniature pumpkins, squash, gourds or Indian corn plus some greenery or fall leaves arranged around the basket.

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Candles and Autumn Leaves Centerpiece

Candles and Autumn Leaves Centerpiece
Simple and Inexpensive!

Non-matching Candlesticks of varying heights
Candles to fit color scheme
Fall color leaves

Arrange candlesticks in center of table with candles.
Scatter fall leaves at base around and among candlesticks.
Add some nuts, acorns or fall berries if desired.

Other ideas:

Spring/Summer: Scatter rose petals around candlesticks.

Christmas/Winter: Arrange evergreens and gold painted
pinecones or fruit around candlesticks.

Tips: Try Glass or Crystal candelsticks.
Don’t leave candles burning unattended.

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Rose Flower Pot Centerpiece

Plus a Flower Pot Centerpiece idea for every season…

Rose Flower Pot

8” Clay Flower Pot with Saucer
2 bricks of florist foam (soaked overnight in water)
16” circle of cellophane
1 package of Spanish moss
Twenty Large Roses (keep stems in water)
4 Large Hydrangea Blooms (keep stems in water)

Large leafed Greenery to use as filler (keep stems in water) Place cellophane circle in flower pot. Cut one florist foam brick in half & place in bottom of pot. Place other brick on top, wedge into place if necessary. Top brick will show about 1/2” above pot. Cut remaining ½ brick in ½ again and fill in on sides of top brick. Cut 5 rose stems to desired length (8”-10”). Push a rose into the top center of foam and on the sides at the four points of the compass. These will be your guides. (You’ll want the final measurements of the arrangement to be approximately 14” high by 14” wide. Keep that in mind as you cut stems and push in flowers.) Place Hydrangeas where you want them in arrangement, then fill in with roses. Any remaining spaces may be filled in with the leaf greenery. Place pot on saucer and fill saucer with Spanish moss. Keep well watered and in a cool place (like a refrigerator) until ready for use.

Hydrangea Tip: Split stem in half up to flower head to soak up water better.

Other Flower Pot Ideas

Christmas: Evergreens, white spider chrysanthemums and candy canes taped to sticks with florist tape. Sprinkle with iridescent glitter.

Spring: Lots of Lilacs and Camellia leaves. Pack the pot and let them cascade down. Be sure to split the lilac stems to help with water absorbtion.

Autumn: Fall colored chrysanthemums, small apples pushed onto sticks, some greenery and fall colored leaves.

Simple: A purchased potted plant and Spanish moss to hide the plastic pot.

You’re invited to click Teapots ‘n Moreand browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.