T - ParTAY

The activity day girls had a fun little 

mother daughter T - party this past Wednesday.

It was a lot of fun.

T - standing for temple.

Sister Darting had the girls do a little presentation

about the three white dresses,

blessing dress, baptism, and wedding gown.

It was short and sweet,

and then we partook of 

T - FOR TRULY SCRUMPTIOUS

refreshments!

Wowsa!

I am going to add the recipes for us to make.

V and I, Clarie and Mac

 I will take any chance given to wear my tea party hat.

 Christie and her daughter Arielle 

Recipes we gotta try.....

Pink Lemonade Cupcakes - 

(thanks Nicole!!)

Cupcakes

1 box white cake mix, batter prepared according to package directions

1 teaspoon lemon zest

2 teaspoons vanilla extract

3 tablespoons sweetened pink lemonade drink powder

Icing

2 sticks margarine

1 cup shortening

8 tablespoons frozen pink lemonade concentrate, thawed

2 tablespoons milk

2 teaspoons vanilla

Zest from 1 lemon

2 pounds confectioners sugar

Pink icing paste or food coloring

Preheat the oven to 350 degrees, and line 24 standard-size muffin cups with cupcake liners. Prepare the cake mix batter according to package directions, adding lemon zest, vanilla and pink lemonade powder. Use a 1/3-cup measuring cup to ladle the batter into lined muffin tins. Bake according to package directions, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting. Prepare the icing by creaming margarine, shortening, lemonade concentrate, milk and vanilla with a mixer. Beat until smooth, then mix in lemon zest. Gradually add sugar, mixing well. If desired, beat in a little pink icing paste to intensify the pale pink frosting. (Note: To take another shortcut, use a lemon cake mix instead of the doctored white cake mix.) 

(aaaaaaaa.....this one looks a little on the lengthy side)

Mini chocolate chip, Mint scones

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter, cut in pats
• 1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract or the flavoring of your choice
• 1/2 cup to 2/3 cup half and half or milk

glaze

• 3 1/2 cups confectioners' sugar
• 7 tablespoons water, enough to make a thin glaze
• 1 teaspoon vanilla, optional

directions

1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chips or finely chopped chocolate.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.

7) Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.

8) Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.

9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

10) Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

11) Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.

14) Allow the glaze to set before serving the scones.

Yield: about 64 small (2") scones.