[TEA TIME TREAT] Lemon Coconut Pixies

Heat oven 300°F. Beat butter, sugar, eggs, and lemon peel in large bowl until well blended. Stir together flour, baking powder, and salt; gradually add to lemon mixture, beating until blended. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake 15-18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place.

[TEA TIME TREAT] Mint Chocolate Cake

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9 inch pan with baking spray with flour. Make cake mix as directed on the box, using water, oil, 1½ teaspoons of mint extract, and the egg whites. Reserve 1 cup of batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly into 12-14 mounds onto batter in pan. Cut through batter with metal spatula or knife with S-shaped curves in one continuous motion. Turn pan ¼ turn; repeat cutting for swirled design.  Bake 28 to 33 minutes or until toothpick inserted center comes clean. Run knife around side of pan to loosen cake. Cool completely for about an hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining extract, 9 drops of green food color and yellow food color until blended. Spread whipped topping over fudge. Garnish with candy pieces. Store in refrigerator. 

[TEA TIME TREAT] Chocolate and Peanut Butter Coconut Fudge

Melt chocolate, peanut butter, condensed milk, and butter in microwave. Add a cup of shredded coconut. Disperse into a square pan. Refrigerate until solid. In the meantime, mix 1 cup of powdered sugar, ½ cup peanut butter, ¼ cup maple syrup, and 4 tablespoons of water in a saucepan on a stove top, until smooth. Finally, spread the icing on top of the fudge, and sprinkle with some shredded coconut. Place back in refrigerator for an additional 15-30 minutes or until thickened.

[TEA TIME TREAT] White Chips Brownies

Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan. Beat eggs in large bowl until foamy; gradually beat in sugar. Add butter and vanilla; beat until blended. Stir together flour, cocoa, baking powder, and salt; add to egg mixture, beating until blended. Stir in white chips. Spread batter into prepared pan. Bake 25-30 minutes or until brownies being to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Be sure to add a whole bunch of nuts on top to add a bit of crunch (optional).

[TEA TIME TREAT] Strawberry Shortcake Cupcakes

Preheat oven to 350°F. Line a 12-cup muffin pan with paper or foil liners. In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. Set aside. In a large bowl, using a handheld electric mixer, beat the sugar, eggs, and vanilla extract at medium-high speed, until smooth and thickened slightly (about three minutes). Add the butter and oil, and beat until incorporated. Add the dry ingredients and milk in an alternating pattern, beating well between additions. Carefully pour the batter into the lined muffin cups, filling them about 2/3 full. Bake the cupcakes in the center of the oven for 20-23 minutes or until a toothpick inserted in the center comes clean. Let the cupcakes cool slightly, then transfer them to a wire rack to cool completely. For icing, beat butter until smooth at medium speed with a handheld electronic mixer. Add powdered sugar, vanilla, and salt. Beat the mixture at low speed until combined. Add milk and beat until smooth (about two minutes). Finally, beat in as much strawberry jam to meet your taste bud's demands. To finish, top cupcakes with the icing, as well as some strawberry slices.

[TEA TIME TREAT] Chunky Apple Molasses Muffins

Heat oven to 450°F. Lightly grease eight 3-inch muffin pan cups. In large bowl combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly. In small bowl, beat together milk, oil, molasses, and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter, bake 5 minutes. Reduce heat to 350°F and bake 12-15 minutes longer, or until center of muffins spring back when gently pressed. Cool in pan for 5 minutes. Remove muffins from pan and cool slightly; serve warm.

[TEA TIME TREAT] Banana Nut Bread

A simple fix to curve your appetite for baking happens to be one of my favorites: banana nut bread. It makes a great addition to your breakfast, a simple snack, and a delicious dessert. That is why I chose to make banana nut bread as my first tea time treat. Next time you have leftover bananas, consider using this recipe:

 

Preheat oven to 375°F. Spray a large loaf pan with nonstick cooking spray; set aside. Beat sugars and margarine in large bowl with electric mixer until light and fluffy. Add 3 bananas, egg, and egg whites. Sift together flour, baking soda, and salt in medium bowl; add bananas to mixture. Stir in walnuts. Pour into prepared loaf pan. Cut a banana into half-inch slices, layering them on top of the loaf (toss a handful of walnuts on top as well, if you please). Bake one hour or until toothpick inserted in the center comes out clean. Remove from pan. Cool on wire rack for 10 minutes. Serve warm of cooled completely. Be sure to experiment with a drizzle of your liking to top the loaf.