Category: RECIPES

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Cheese Please. A Day Filled #CookingWithCabot

Last week I was invited to one of my favorite spots in Tampa, The Epicurean Hotel, to taste, learn and cook with the tasty cheeses of Cabot Creamery. I joined a group of friends, local bloggers and Sunday Supper Founder, Isabel Reis Laessig for a day sure to be filled with cheesy deliciousness. 

The morning began with breakfast bar complete with yogurt and fresh fruit provided by Florida Milk.  It was loaded with toppings like granola, shredded coconut and a selection of Divine Chocolate – It was before 10 am but it’s it always time for Dark Chocolate with Pink Himalayan Salt or maybe you prefer Dark Chocolate and Mint! Either way everyone wins!

After a few cups of coffee and chatting with fellow attendees we had a front row seat as Chef Jimmy went live on Facebook to create a tasty bite, BBQ Teriyaki Vegetable and Cheddar Rolls, they are a fun twist on traditional Japanese Negimaki and perfect for your next cocktail party!

Back at the stove Chef Jimmy works with Lodge Cast Iron selection of cookware and whips up an another creamy cheese recipe. I LOVE great cookware that looks great too and had no idea Lodge made a line of enamel pots – did you know??

Next course, and a complete must have for a snowy weekend, was Tomato Basil Mac and Cheese created by Chef Jimmy Kennedy and served by the smiling Sunday Supper Founder, Isabel Reis Laessig.

After two amazing demos we moved to lunch at Elevage with the group to share a family style meal complete with THE most incredible tomato soup with mini grilled cheese. Heaven!

To complete the day – a cheese board creation “contest”. With so many tasty options I would say we were all winners!

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Filet Mignon with Creamy Leek and Green Peppercorn Sauce + Kansas City Steak #GIVEAWAY

The holidays are all about bringing out your best and indulging in all your favorite recipes and flavors. My indulgently creamy fresh green peppercorn sauce is a traditional companion to steak. I couldn’t help but add and my other favorite filet mignon companion, leeks, to the creamy sauce. The bite of the bourbon and the tang of the brine-soaked green peppercorns offset the richness of the cream.

It is the perfect topping to your favorite steak and you just happen to be in luck… scroll down for the recipe and further details on the Kansas City Steak Company giveaway.

Crisp weather calls for cozy gatherings and great gifts to show loved ones how much you care. The Kansas City Steak Company adds the perfect touch to any celebration – big or small – and makes the perfect gift for your favorite steak lover! Check out their top sellers and learn how you can win your own filets!

KC Signature Gift Boxed Steak Combo

Includes Super-Trimmed Boneless Ribeye Steaks, Filet Mignon and Kansas City Strip Steaks. Plus, Steak and Prime Rib Seasoning packet and The Kansas City Steak Book.

Four 6 oz. Super-Trimmed™ Filets

This filet mignon is king — butter-tender, cut from the center of the finest aged tenderloin and hand selected from premium corn-fed Kansas beef.

Filet Mignon with Creamy Leek and Green Peppercorn Sauce

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons fresh green peppercorns {packed in brine}
2 leeks, thinly sliced, well washed
2 tablespoons bourbon / whiskey
1/2 cup heavy {whipping} cream
Salt, as needed
METHOD

After cooking your filet, remove from pan to rest.
Add 1 1/2 cups of water to pan and using a flat spatula, scrap bits from bottom of pan and bring to a simmer. Add green pepper corns and leeks. Simmer for 5 minutes to soften leeks.

Add bourbon, simmer for 5 minutes, stirring occasionally.

Remove pan from heat and slowly add in heavy cream, stirring continuously. Place back on heat and simmer for 5 – 10 minutes until cream sauce begins to thicken. Taste. Add salt as needed.

Entertaining Tip:: Make this sauce ahead of time. Prepare a batch and refrigerated in an airtight container a day in advance. To reheat, transfer to a small saucepan and cook over low heat, stirring frequently.

Kansas City Steaks Holiday 2016

See the full sweepstakes rules HERE. 

Disclosure Statement ~ For recipes, more gift ideas and special offers and more visit the Kansas City Steak Company website. This is a sponsored post written by me on behalf of Kansas City Steak, thank you for supporting the companies that make this blog possible!

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Wassail Holiday Open House Punch

One of my favorite ways to gather with friends and family during the holiday’s is by hosting a Holiday Open House and what better way to greet guests than with a bowl full of Holiday Wassail punch.

WASSAIL defined

NOUN

1 Spiced ale or mulled wine drunk during celebrations for Twelfth Night and Christmas Eve: 

     1.1 Lively and noisy festivities involving the drinking of plentiful amounts of alcohol; revelry:

VERB

[NO OBJECT]archaic

1 Drink plentiful amounts of alcohol and enjoy oneself with others in a noisy, lively way:

     1.1historical :: drink to (fruit trees, typically apple trees) in a custom intended to ensure a fruitful crop: 

2 Go from house to house at Christmas singing carols:

{as defined by OxfordDictionary.com}

As with many traditions the folklore surrounding it varies and evolves over time… especially when there is alcohol involved.

As I attempted to dig deeper into the drink and the activity around this holiday punch, my favorite of the wassail traditions rose to the top. Tradition has it that the spiced cider was offered as an ancient honor to the trees in the hopes of a plentiful harvest the following year.

“In wintertime, wassailers would prepare the traditional wassail – soaking pieces of bread, cake or toast in it – and travel from apple orchard to apple orchard in effort to ensure a good harvest for the coming year. Wassail-soaked pieces of bread or toast were then buried at the trees’ roots or hung in the trees’ branches to appease the tree spirits and feed them well until the next harvest.”

Other stories talk of revelers walking from pub to pub singing, or some holding bowls of wassail in the streets and selling cups to those who passed by for pennies. All I am sure have some truth to them and simply make the tradition wassail all the more intriguing to me.

Holiday Wassail Punch Recipe _ Krayl Funch _ AnAppealingPlan _Hampton Forge Copper Flatware - 1

Along with the many different stories as to the origin, it seems no two recipes for Wassail are quite alike. All generally contain apples and spices in some combination, eggs, egg-free, cream, cream-free, with out with ale, sherry, Bourbon, Whiskey and the list goes on. A few recipes require the use of slow cookers and a few traditionalist only serve Wassail warm.

I recently hosted a holiday open house and served my Wassail chilled with frozen cranberries, spices and orange slices as floating garnish. It looked super festive on the bar and was a huge hit with guests of all ages. {I may have consumed more than others, but thats the fun of being the host right!?}

My suggestion… Fill a large punch bowl with a non-alcoholic batch to offer to all your guests as they enter then let them add their favorite spirit as they wish. 

Holiday Wassail Punch Recipe

INGREDIENTS

6 cups apple cider
1 cup orange juice
4 cinnamon sticks, plus additional
6-8 whole star anise, plus additional
6 whole cloves
1 tablespoon brown sugar
Pinch of allspice
Bourbon or whiskey – optional

Garnish: optional but recommended
cinnamon sticks
star anise
pomegranate seeds
orange zest/slices
whole cranberries

METHOD

In a large dutch oven, bring all of the ingredients to a low boil. Reduce heat and allow to simmer for a few hours. Strain. Serve hot or cold; spike with bourbon/whiskey, if desired.
Garnish with whole cinnamon sticks, star anise and orange slices.

SERVES 6

Looking for a new holiday punch but not familiar with the term Wassail or the verb wassailing? Listen in to this youtube video.

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Strawberry Bread { #FLStrawberry + #SundaySupper }

The recipe for this fruit-swirled quick bread calls for fresh Florida Strawberries and is perfect for your holiday entertaining menu or a homemade holiday gift. Try a cream cheese spread as a delicious side for this Strawberry Bread Recipe.

I must admit growing up in the Northeast I, like many living in the northern states, think of strawberries as a summer fruit only seasonally available in the warmer months. But did you know that American grown Florida Strawberries are available November through April. Makes you wonder why you would ever buy a strawberry not grown in the U.S. right? 

So now the question is –  What tasty treats can we make year round to take advantage of this berry abundance? Luckily there is a plethora of sweet and savory strawberry recipes to be found for any winter entertaining opportunity you have to break out those beautiful Florida Strawberries.

I love this twist on a standard Strawberry Bread recipe with switching out the cinnamon for cardamon. It adds a special flavor that is wonderful for the cooler months of the holiday season.

And don’t forget all the amazing health benefits of strawberries! Strawberries and other fruits are virtually fat-free and contain no cholesterol. They are an excellent source of folic acid and a good source of potassium, which helps regulate blood pressure. PLUS strawberry skins contains both gallic and ellagic acids which many researchers believe help treat and even prevent certain forms of cancer. Learn more about the health benefits on the Florida Strawberry Website – HERE.

Update :: Over time, I have had several questions about the type of strawberries I use in my recipes. Here is a photo of the strawberries I use, fresh Florida Strawberries.

 

Strawberry Bread Recipe

INGREDIENTS

5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

1 pint fresh Florida Strawberries, rinsed, hulled, halved and mashed with a fork

1 3/4 cups whole wheat organic all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cardamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

 

DIRECTIONS

Preheat oven to 350 degrees.

Butter an 8-by-4-inch loaf pan.

In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside to cool.

In a medium bowl, whisk to combine flour, baking soda, cardamon, baking powder, and salt; set aside.

In a mixing bowl, with an electric mixer, cream butter, sugar, and eggs until light and fluffy. Add 1/2 of flour mixture, 1/3 cup water combine well, mix in remaining flour mixture. Fold in reserved strawberries.

Scrape batter into buttered pan, smoothing top. Bake 45 minutes, check for doneness, tent top with foil to prevent browning, cook another 15 minutes. Bread is done when a toothpick inserted in center comes out clean, about 1 hour.

Cool in pan 10 minutes. Run a knife around edges; invert onto a rack to remove from pan. Reinvert; cool completely.

 

Links to social channels for Florida Strawberries

Facebook

Google +

Instagram

Pinterest

Twitter

YouTube 

Florida Strawberry is launching a huge giveaway this season.

Submit a fabulous photo with Florida strawberries and receive a free Florida Strawberry cap plus get entered for a chance to win a getaway to Florida at the TradeWinds Island Resort in St. Pete’s Beach. Airfare, accommodations, and a tour of a strawberry farm in Plant City for up to 4 people.  Enter HERE.

Giveaway terms and conditions.

Key factors:

  • The Florida Strawberry Cap Contest #FloridaStrawberryCap begins on December 12, 2016 at 12:00 a.m. and ends on February 12, 2017 at 11:59 p.m.
  • Submit a photo directly through the link or on social media using the #FLStrawberryCap hashtag
  • Everyone who enters gets a Florida Strawberry Cap – Limit one per household
  • You can enter for the grand prize as many times as you’d like

Disclosure Statement: This post is sponsored byFlorida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Mini Stuffing Muffins {#SundaySupper}

Stuffing is one of the most popular dishes of a Thanksgiving meal, I thought why not try making it as fun appetizer bites served before the big meal OR as a fun twist on leftover stuffing recipe served Thanksgiving night or the next day.

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You can use this recipe with any stuffing recipe or leftovers, the key is to add back in moisture then bake the muffins to ensure they stick together.

Serve your mini stuffing muffins with the a side of cranberry relish for a tangy fruity and colorful topping.

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MINI STUFFING MUFFINS RECIPE

INGREDIENTS

1 tablespoon butter
1 teaspoon fresh chopped sage
1 cup stock, chicken/turkey or vegetable 
1/2 cup dried cranberries, rough chopped
4 cups stuffing – left over or pre-made

METHHOD

  1. Preheat the oven to 350°. Grease 12-cup mini-muffin pan with cooking spray.
  2. In a large skillet melt butter, add sage and cook on medium heat until sage begins to crisp.
  3. Add stock and bring to a boil. 
  4. Add chopped cranberries to liquid and allow to cook on medium for 2-3 minutes or until cranberries begin to absorb liquid.
  6. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out.
  7. Serve warm with Cranberry Relish.

 

Whether you are a seasoned pro or it is your first time hosting Thanksgiving the number of details to keep track of can be daunting to say the least. You need the Ultimate Thanksgiving Planning Checklist.Get yours HERE.

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How to Use Holiday Leftovers

Everyone loves the holidays, but often we’re left with way too much food. This week the Sunday Supper Community helps us spice up our leftovers and turn them into new and exciting dishes!

Thank you Christie from A Kitchen Hoor’s Adventure, for hosting.

Appetizers

Breakfast

Dessert

Mains

Sides

Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Spiked Pumpkin Rice Pudding for October Unprocessed

For the second year in a row I am a proud contributor to October Unprocessed. A month long pledge created by Andrew Wilder of EatingRules.com to reduce the amount of processed food we consume. This year however, pushed my knowledge of processed versus unprocessed AND my comfort level in the kitchen to new levels as I created first a Baked Sweet Dumpling Squash with Pumpkin Custard and then recipe #2…. Bourbon Pumpkin Rice Pudding. 

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Yes, you heard correctly. I ended up creating two recipes but only one was fit to be published during October Unprocessed 2016. Why you might ask?

Turns out there is an entire FAQ on sugar, how it is processed, which sugars are considered the least processed and why we should/or should not consume them. I thought I was doing the right thing by using brown sugar {and the folks at Bob’s Red Mill consumer team have provided me thorough information regarding how they are using the best possible methods to create their line of sugars} but other companies may or may not have your best health in mind so please be sure to learn more about this topic HERE.

See how my Bourbon Pumpkin Rice Pudding turn out, my lessons learned in the kitchen and take the October Unprocessed pledge HERE.

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Thank you to Andrew and Kristi at EatingRules.com for their patience, support, understanding and commitment to their cause and Bob’s Red Mill for providing me with their tasty baking  Congratulations on another successful year!

 

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Baked Sweet Dumpling Squash with Pumpkin Custard

As you know I LOVE a gourd. Gourds of all kinds can be found on my entranceway, dining room table and kitchen counter, but when I found out one of my fav was actually considered a squash my world was turned upside down!

Sweet Dumpling Squash are readily available in the Fall and are great for filling kitchen island baskets with seasonal color but let’s open up our eyes – and mouths – to the wide variety of recipes for Sweet Dumpling Squash, a hit in my home is baked with pumpkin custard. Serve it for dessert on Thanksgiving or to end your upcoming Fall gathering.

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Squash versus Gourd versus Pumpkin :: what’s the difference?

The family screams Fall but I can barely say the name. The Cucurbitaceae family is the latin name for gourds, squash and pumpkins, which most of us tend to simply lump into one big category of bumpy, viney, some say ugly, I say gorgeous, ground growing beauties that we generally associate with Fall.

Read on to amaze your friends with your Squash, Gourds and Pumpkins knowledge.

sweet-dumpling-squash-with-baked-pumpkin-custard-kraylfunch

sweet-dumpling-squash-with-baked-pumpkin-custard-kraylfunch-2Gourds.

The ornamental squash, hardshell, bottle and turban are the most common gourds seen on tablescapes, grouped in glass vessels and adorning mantles in the Autumn, aren’t generally meant for eating. Mainly decorative, our current day gourds – my spirit fruit {or is it vegetable… no fruit} – have been used throughout history in many ways including as tools, musical instruments and food. The are a staple in my seasonal decorating projects with clients and in my own home.

Squash. 

Hubbard, butternut, acorn, sweet dumpling and spaghetti squash {just to get the party started} that are perfect for roasting, souping, dicing, pureeing or any other shape or form you prefer to eat them. Most squash have a thick skin and dense flesh you must cut through in order to use for most squash recipes. However, once you cut back the skin simply scoop out the seeds {save them for toasting with a bit of kosher salt} and you are ready to go.  

Pumpkin.

The most popular of the cucuritaceae, pumpkins are both ornamental and edible. The super mini’s are more like gourds when it comes to getting any flesh from them for cooking but DO not discount them as a serving vessel or other ornamental seasonal piece. Medium and Large pumpkins make great entranceway decor, carved or un-carved, as well as provide tons of glorious flesh for recipes calling for pumpkin.

So the bottom line is – pumpkin is sort of “our” term for the round orange squash and not a biological name. 

I say let’s celebrate the season with the entire family! Squash, gourds and pumpkins are welcome on my table or plate any day. 

See my recipe for Baked Sweet Dumpling Squash with Pumpkin Custard below.

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Are you hosting Thanksgiving this year? My Ultimate Thanksgiving Checklist will be your new BFF. Grab yours HERE.

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Julia’s Mushroom Quiche – Quiche aux Champignons {#SundaySupper}

Almost exactly 4 years ago today on October 14th, 2012 I started cooking my way through Julia Child’s classic Mastering the Art of French Cooking , I began in my favorite category brunch. Cooking every quiche recipe in the massive cookbook and created my first Mushroom Quiche blog post – which is amazingly to this day one of my top articles on the blog.

I say amazingly because over the last 4 years blogging I have learned an incredible amount about recipe creation, photography, and writing – among many other things but that’s for another day – and my journey from the 2012 Quiche aux Champignons article to current day has been one filled with many trials, questions, friendships and of course lots of quiche.

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I have been itching to have the chance to bake a Mushroom Quiche and when my friends in the Sunday Supper Movement Community posted the “sleepover foods” topic for this weeks recipe inspiration I knew it was my time to honor Julia once again, after all what is better to wake up to after a sleep-over than a slice of warm quiche for brunch. 

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Also in the spirit of a sleep-over, I have kept Julia’s Mushroom Quiche rustic. Crispy bits in the pie plate are a reality when baking a quiche – at least in my world – so I have chosen to keep them in. And you should too. If you are having guests sleep over most likely they are good friends and although I still love to create a seasonal Fall tablescape, I do not like to fuss over a perfect crust. And neither should you.

For the tablescape – set a few white pumpkins down the center of the table, use a rustic Water Hyacinth Charger, pull out the copper flatware, wrap your napkins in grapevine ribbon, cut a slice of quiche and wait for your guests to come down for brunch and recap the night before.

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For a step-by-step demo of the Julia’s Mushroom Quiche recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

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Now that’s what I call a perfect morning! What quiche should I make next?

Quiche aux Champignons
 Recipe {Mushroom Quiche}

Adapted from Julia Child, Mastering the Art of French Cooking

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 2 tablespoons diced shallots
  • 1 lb large white mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons port
  • 3 eggs
  • 1 1/2 cups whipping cream
  • 8-inch partially-cooked pastry shell
  • 1/4 cup grated Swiss cheese
  • 1/2 teaspoon pepper
  • pinch of Nutmeg

DIRECTIONS:

1. Preheat oven to 375°F.

2. Melt butter in pan add shallots for a short time then add in the sliced mushrooms, salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.

3. Beat the eggs, cream and pepper in a large mixing bowl to blend.

4. Gradually stir in the mushroom mixture {save 2-3 slices to the side}. Check seasoning. Pour into pastry shell. Spread on the cheese and place 2-3 sliced mushroom slices on the top in the center.

5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

Note – I have skipped the addition of the additional butter dots on top which Julia’s recipe calls for. I have found the recipe is incredibly rich even with out the extra butter dots – sorry Julia.

Makes 1 Quiche 

*   *   *   *   *

Remember in the beginning when I mentioned all this things I have learned over the last few years, well the Sunday Supper community has been there the entire time – all growing together and supporting each other in person as well as on-line. For that I am very grateful. If I could I would invite them all over for a giant sleep-over and brunch. Until then please enjoy all the fabulous recipes from the community as Marion of Life Tastes Good  hosts us all.

Breakfast

Desserts

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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It’s Cocktail Time!! Announcing the First Seasonal Home Box ADD-ON!

Thursday September 22nd is the official first day of Autumn and what better day to announce the launch of the first Seasonal Home Box Add-On! 

Wish you had a signature cocktail up your sleeve for the next time guests drop by?

Love trying new flavors but not taking the time to research what the latest trend?

The Seasonal Signature Cocktail add-on is designed to bring the fun back to mixing up the perfect drink!
You can now include a Signature Cocktail Add-On to your Seasonal Home Box!!

YES! –  Now I will send you a signature seasonal cocktail recipe AND the mixer ingredients. All you have to do is add the alcohol, stir it up and serve. How is that for easy!

ADD YOUR SIGNATURE COCKTAIL ADD-ON HERE to your Seasonal Home Box!

I also wanted to thank you so very much for taking the time to complete the Seasonal Home Box survey last week and providing your comments. 

Getting your feedback and support {either through the survey, phone call or in person over wine…} allows me to create products that truly understand your needs and design/entertaining goals.

After looking at your responses and hearing about exactly what you are looking for, I have realized that like pants, one size does NOT fit all.

For many of you the current Seasonal Home Box Membership is the perfect answer. Arriving at your door, filled with seasonal items to spread throughout your home for each season without the stress or time spent shopping for them. For you the Seasonal Home Box is not going anywhere! 

However for a few of you, a higher level of service and personalization is the answer. Also perfect! That’s the core of my business and something I love to provide. In the next week you will hear more about new products and services designed just for you.

“What’s next?”  “What do I have to do?”  

That’s the best part – you do not have to do a thing! Be on the look out for a special email announcing the new offerings that will become available in October – AND an incredible new opportunity you do not want to miss.

That’s all the updates for now – back to mixing up drinks and packing up Fall Decor! ADD YOUR SIGNATURE COCKTAIL HERE and grab your Fall Seasonal Home Box before they are gone!

Thank you again for all your support and being apart of the community!
Krayl Funch

PS – If you missed the opportunity to give your feed back – You still have two ways to be involved :: #1 – complete this survey in the privacy of your living room – OR – #2 – have a one-on-one phone call with me discussing your thoughts {also available in the privacy of your living room} on the current Seasonal Home Box and how it can be tweaked to meet your dreams!

Simply complete the survey here or even easier, message me : “pr {@} kraylfunch {.}com now with your preferred day and time to schedule a phone call with me THIS week to discuss it further!

{p.p.s. – you have been hiding in a cave for the summer and have no idea what I am talking about but it sounds perfect for you! Learn more about the Seasonal Home Box Membership here.}

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Mary’s Maine Bars l #OXOGoodCookies

Cooler days have me craving warm beverages, the cozy flavors of cinnamon, nutmeg + spice and getting back into the kitchen. But you know any time I am in the kitchen it is time for a get together with friends. The perfect excuse to host a tea party and bake up a batch of Mary’s Maine Bars.

Tea Party Menu

::  ::  ::

Variety of Hot Teas

Smoked Salmon + Dill Tea Sandwiches

Cucumber + Butter Tea Sandwiches

Mary’s Maine Spice Bars

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Yes, cooler weather alone is reason enough bake but when I learned about Cookies For Kids’ Cancer and the partnership between Dorie Greenspan + OXO I had to roll up my sleeves and dust off my apron. 

“Cookies for Kids’ Cancer was founded by two OXO employees when their 2-year-old son was diagnosed with childhood cancer in 2007. Larry and Gretchen Witt pledged to support the funding of research for safer, more effective treatments for children battling cancer. With the help of 250 volunteers, Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research.”

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Each year, OXO continues to support the organization by donating $100,000 to Cookies for Kids’ Cancer. This year OXO is also working with bloggers to showcase cookie recipes and will donate $100 per blog post in support of the cause. OXO is highlighting cookies from Dorie Greenspan’s new book, Dorie’s Cookies, which features over 200 recipes from classics to brownies to savory cookies. 

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With the help of my OXO baking tools making Mary’s Main Bars was a breeze! I loved working with both the Glass 3 Qt Baking Dish with Lid and the Glass 2 Qt Baking Dish with Lid. Each is made from BPA-free borosilicate glass and can withstand extreme temperature changes. Generous handles and sloshproof lids make moving full dishes easier, and the clean, elegant design means you can take them from the oven directly to the family table. 

And the Brownie Spatula made cutting and serving the bars easy and the perfect size for my tea party.

However, what I did not expect is how much I really enjoyed using the Illuminating Digital Hand Mixer! No joke. Who would have thought a light on the front of a blender would be that useful!! “With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed. When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.”

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For a step-by-step demo of the Mary’s Maine Bar recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

 

 

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Disclaimer Statement :: This post is being sponsored by OXO in a partnership with Cookies for Kids’ Cancer {OXO will generously donate $100 in my name during the program to reach their goal of $100,000 commitment}. I did NOT receive any compensation for this post, I received OXO baking tools to help me create Mary’s Main Bars by working smarter not harder.

 

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Classic Cucumber + Butter Tea Sandwich

Hosting a Tea Party is the best reason I can think to pull out your fancy dishes, iron your linen napkins, invite the ladies over and wear a frilly dress. Plus those cute little Tea Sandwiches… let’s start with a classic Cucumber + Butter Tea Sandwich recipe and add to the menu from there. 

Tea Party Menu

::  ::  ::

Variety of Hot Teas

Smoked Salmon + Dill Tea Sandwiches

Cucumber + Butter Tea Sandwiches

Mary’s Maine Spice Bars

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Tea sandwiches are two bites of yumminess. Perfect for trying a few different flavors and still leaving room for the sweets on the table.

As the name suggests, Cucumber and Butter tea sandwiches have only a few ingredients so it is important they are high quality and fresh. Splurge a little and you will be able to tell the difference I promise.

Note:: although I always like to make entertaining easier, I will say that these beauties are best when made fresh the day of your tea party as the bread tends to absorb the moisture in the cucumbers after if left over night.

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For a step-by-step demo of the recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

 

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