It's time for Tea.... Pt. 3

The Ending of a Perfect

Tea Party.... Dessert

The last words in the story of Alice in Wonderland are "it's time for tea..." Which is perfectly appropriate because it is definitely time to have this party!!! If you missed them check out the other two posts regarding throwing a Mad Hatter Tea Party: Part One and Part Two. 

The perfect way to end a perfect party of any kind is with dessert. And as I mentioned in my previous blog, I am a lover of dessert buffets!! Here are some suggestions for you.....

Martha Stewart Tea Party Cake

Obviously I found this recipe via Martha Stewart:. Follow the links to the recipes for each ingredient. I am using my own chocolate cake recipe! Oh, and unless its someone's birthday I wouldn't put candles on top!

Ingredients

• 2 recipes Chocolate Cake, thicker cake cut in half horizontally (3 layers total)
• Strawberry-Cream Cheese Filling
• Swiss Meringue Buttercream for Cupcakes, mixed with 1 cup strawberry puree (from Strawberry-Cream Cheese Filling)
• Rolled fondant, for decorating

Directions

1. Spread 2 cake layers with 1 1/2 cups filling each. Stack; top with unfrosted layer. Frost with buttercream. Tint fondant; cut into flower shapes, and roll into balls. Garnish cake with assembled fondant flowers.

Frozen Blueberry Yogurt Sandwiches

I found this wonderful recipe on Gallery Gourmet: 

For the Blueberry Compote
2 cups (10 ounces) fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
2 teaspoons cornstarch


For the Sandwich Layers
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 ounces (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1 extra large egg
1/2 teaspoon pure vanilla extract

2 pints premium vanilla frozen yogurt ( I use Häagen-Dazs)

For the Blueberry Compote
In a 12-inch skillet, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes.  In a small bowl, stir together the lemon juice and cornstarch.  Stir the lemon juice mixture into the blueberry mixture.  Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute.  Transfer the mixture to a bowl and cool to room temperature.  Cover and refrigerate until ready to use.  (Can be made up to one day in advance).

For the Sandwich Layer
Preheat the oven to 375º F with the rack in the middle.   Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes.  Beat in the egg and vanilla.  Reduce the speed and add the flour mixture in two batches, mixing just until combined.  Evenly divide the batter between the prepared pans, spreading with an offset spatula.  Bake until golden brown, but still tender, 10-12 minutes.  Cool completely in the pans for least 1 hour.

To Assemble
Keeping one sandwich layer in the pan, dollop half the blueberry compote over the base.  Spoon all of the softened frozen yogurt over the blueberry and spread evenly using an offset spatula.  Dollop the remaining blueberry compote over the yogurt.  Using the parchment overhang, carefully remove the second sandwich layer from the pan.  Invert the layer over the blueberry and yogurt, pressing gently to form and even sandwich.  Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight. 

When ready to serve, remove plastic wrap and unfold parchment.  Using parchment, transfer the sandwich to a cutting board.  Trim edges if desired, then cut into bars.   Ice cream sandwich (before cutting) can be made 1 week in advance wrapped in plastic wrap and then in foil.  Enjoy!

Cookie-Crusted Mini Cheesecake Trio

An easy tasty treat with three variations! "Borrowed" from Very Best Baking. 

Ingredients

• 1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie, Gingerbread or Peanut Butter Cookie Tub Dough
• BASE BATTER FOR EACH VARIETY
• 2 pkgs. (8 oz. each) cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons all purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• ADDITIONAL INGREDIENTS FOR:
• DOUBLE CHOCOLATE CHIP MINI CHEESECAKES
• 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
• GINGERBREAD PUMPKIN MINI CHEESECAKES
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 4 baked NESTLÉ® TOLL HOUSE® Refrigerated Gingerbread Cookie Tub Dough for garnish, cooled and finely crushed
• PEANUT BUTTER & CHOCOLATE MINI CHEESECAKES
• 1 cup smooth peanut butter
• 8 tablespoons (1/2 cup) heavy whipping cream, divided
• 2/3 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

BAKE for 10 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well.

FOR DOUBLE CHOCOLATE CHIP MINI CHEESECAKES :

STIR 1/2 cup mini morsels into base batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.

BAKE for 13 to 15 minutes or until just set but not browned. Cool completely in pans on wire rack. Refrigerate for 1 hour.

MELT remaining 1/4 cup mini morsels in small,heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.

FOR GINGERBREAD PUMPKIN MINI CHEESECAKES:
BEATpumpkin and pumpkin pie spice into base batter until smooth. Spoon 2 heaping measuring tablespoons of batter over cookie in cup.

BAKE for 16 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack. Refrigerate for 1 hour. Top each cheesecake with cookie crumbs before serving.

FOR PEANUT BUTTER & CHOCOLATE MINI CHEESECAKES:
BEAT peanut butter and 5 tablespoons cream into base batter. Spoon heaping 2 measuring tablespoons of batter over each cookie in cup.

BAKE for 15 to 18 minutes or until just set but not browned. Cool completely in pans on wire rack.

MICROWAVE remaining 3 tablespoons cream in 1-cup glass measure on HIGH (100%) power for 25 seconds or until boiling. Add morsels; let sit for 1 minute. Stir until smooth. Spoon 1 measuring teaspoon of ganache in center of each cheesecake. Refrigerate for 1 hour.

NOTES:
• Peanut Butter & Chocolate Mini Cheesecakes can be topped with NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels instead of the ganache. When cheesecakes come out of the oven, top each cheesecake with 8 to 10 morsels. Morsels will soften but will retain shape.
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Bar Dough can be substituted for tub dough.

Enjoy the party.. Don't be late...