Finally Back in Blogland!

Hello Dear Readers,

I have been so long away!  Excuse my looooong absence.  It could hardly be called a blog nap, it was so interminable!It probably qualifies for a full-on blog coma!  But I am back for a little while at least!.The picture directly below was my gift to a friend; decorated sugar cubes.  They are not the most accomplished, but given with a loving heart.

Why couldn't mine look like this?  Perhaps with practice!

Finally, dear Readers a recipe for a gluten-free chocolate cake that is to die for.  Try it, and I can almost guarantee that you will love it, despite the unusual ingredient!

Garbanzo Bean Gluten-Free Chocolate Cake

1- 19 oz. can of garbonzo beans ( chick peas) drained and rinsed

4 eggs

3/4 c. white sugar

1/2 tsp baking powder

1 and 1/2 c. semi sweet chocolate chips melted in the microwave

Directions:

 Preheat oven to 350 degree F.  Grease and flour a 9 inch cake pan with gluten free flour.  In food processor or blender combine the garbonzo beans and eggs and puree until smooth.  Add white sugar and baking powder. Pulse and scrap down the sides of the food processor until the ingredients are well combined.  Melt  chocolate chips in the microwave using a microwave-safe  bowl, stirring every twenty seconds until completely melted.  Add to the bean mixture and combine until well blended.  Pour into prepared pan and place in preheated oven for 35-45 minutes.  Check the cake at 35 minutes by inserting a tester into the center.  When it comes out clean, remove from the oven and let rest on a cake rack for 15 minutes before turning out to cool.  Sprinkle with icing sugar and serve warm or cold.  Yummy!



Valentines Tea Party: Teatime In Blogland:

Happy Valentines dear fellow blogging friends!

Well, after many false starts, the Valentine Tree is up and sparkling. To be honest, this year it was almost a no-show. Struggling as I have recently with ill health, I attempted to put the lights on the tree to no avail..,

Nothing seemed to look quite right..,



My dear husband is a consummate tree-decorator who can string a full-sized tree in less than an hour, and my tiny Valentine version would take him less than 20 minutes, but his discretionary time is at a premium, so the tree stood desolate for well over a week. Finally, this last Saturday, we tackled it together; Eric strung the lights and I arranged the antique Valentines, blown glass hearts, and jewel-toned feather-festooned birds.

Much as I was tempted to pack the entire idea in for the season, I am so glad I didn't! Along with the fireplace mantle which now displays antique Valentines, burgundy glittered hearts, frosted fruit and white lights, "the little tree that almost wasn't" lights up its tiny corner of my world with warmth and welcome.

Canadian winters , and dull, rainy, long British Columbian's ones in-particular can dampen and depress even the bravest heart. The bustle and stress of Christmas preparations and entertaining is such that a person barely has the time or energy to really enjoy and embrace the beautiful holiday decorations that traditionally bedeck our homes.

In a thrice, all is packed away, and the house seems bereft. While December seems to fly by, with all its retail, social and religious busy-ness, January and February are the longest months, and are therefore, (in my humble opinion) much in need of a special touch. ~  I can think of nothing better than the anticipation of celebrating the relationships that make our lives worth living....relationships of love.


To that end, it has become a tradition with me and my dear friend, Wanda Lee to celebrate the patron saint of love, by decorating a tree in his esteemed honor, and entertaining the people we love at a Valentine Tea.

Initially for me, decorating the tree was simply a matter of taking all the overtly-Christmas type ornaments from the traditional taunembaum, and replacing them with hearts and Victorian-inspired paper ephemera. ~ However, when Wanda Lee, (a.k.a./Paper Princess), started  to decorate her own Valentines tree; she began by creating her own, Valentines paper ephemera collection of pretty Valentines Tree ornaments and invited me to do so as well; a new idea and tradition was born !..,

As the years went on though, we felt that we both needed to take down the larger one in favour of something a bit smaller that would allow me to restore our living rooms somewhat, to it's pre-holiday order.


The Valentine Tree in its present form took shape on my beloved Grandmother's oak occasional table. Without exception, my guests remark on its inviting beauty.

They are all so delighted to be invited to a lovingly-prepared afternoon tea resplendent with savory sandwiches, and decadent sweets, accompanied by chocolate-dipped strawberries, clotted cream, lemon curd and raspberry preserves. Pleasant conversations over steaming bowls of aromatic tea and coffee become the stuff from which fond memories are created and treasured. Now, dear reader, perhaps you are thinking that all this sounds just a bit far-fetched and (heaven forbid!) time consuming, but as the old saying goes, "what is worth doing, is worth doing well." The meagre time spent in preparation yields a multitude of fortuitous dividends.



While Valentine's Day is often accused of being a holiday invented by Hallmark, I believe that , like everything else, it is what you choose to make it. I have decided to bask in the warmth of love and friendship through offering my home as a place to serve those who are dearest to me, and those whom I hope will become dear to me in time. Valentine's Day gives me this opportunity and I gladly embrace it.


~Below, are some pictures of us as we played games and enjoyed our Valentines afternoon tea..,

This week I am joining in with these tea parties; the 41st , 'Teapot And Tea Things Tuesday' @ http://breathoffreshair-paperbutterfly.blogspot.com and also @ http://silkenpurse.blogspot.com

.., And also @ http://theplumedpen.blogspot.com/  for the 69th, 'Tuesday Tea For Two',

I am also linking in with Martha and Terri's, Teacup Tuesday this week @
http://marthasfavorites.blogspot.com

And the lovely,  Teatime Tuesday ,  at dear Lady Katherine's which is held weekly  @ http://ladykatherineteaparlor.blogspot.com/

And also with dear Sandi for TeaTime Tuesday @ http://sandimyyellowdoor.blogspot.com


I am also joining in for the first time with :  http://savvysouthernstyle.blogspot.com for her delightful

new blogparty /meme: 'Wow Us Wednesdays' 

Tea guests Dorothy (chintz polo shirt) and Kathleen (black cardigan and chintz blouse) survey the desert table...,


Directly in front of the ladies on the tea table are chocolate-dipped shortbread heart cookies alternated with decadent chocolate-dipped strawberries. Toward the front is clotted cream encircled by freshly baked English Scones accompanied by Raspberry Jam. At table center is a heavenly Chocolate Pound Cake and Skor-Bar Trifle.


At the back of the table sits the meticulously-polished Silver Service ready to dispense two types of delicious tea, the ubiquitous Orange Pekoe, and a new favorite, Chocolate Dessert Tea ( a perfect accompaniment to all things Chocolate!)as well as a rich, dark brewed coffee. (Lower-Upper Left)..,

The first course in an afternoon tea is a variety of savouries, consisting of sandwiches (egg salad, curried chicken, cucumber with cream cheese and dill, and for those with a sweet tooth, the ever-popular cherry-cheese sandwich.) Also served was a spinach dip accompanied with rice crackers and miniature toast-point ramekins., as well as tuna mushroom toastades. Each dish was garnished with a variety of crudites and/or grapes).

(Lower left), More desserts are featured on a lovely silver tray. Starting from the left are butterscotch squares, followed by chocolate, oatmeal and coconut macaroons, lemon-curd shortbread tartlets and Nova Scotia's famous Cape Breton Pork Pies (not REALLY made of pork but a to-die-for puree of cooked dates, demerara sugar and lemon ensconced in a shortbread tartlet, and topped with a diminutive dollop of maple syrup butter cream. My husband's hands-down favorite!)

(Below) Elisia can always be depended upon to help out in the kitchen. What a gem of a friend!

(Immediately above): Rose, a.k.a./ Scone Queen, ( me), putting the final touches on the tuna-mushroom tostades.

Rose's Tea Scones

Set oven to 375 or 400 degrees F. (depending on how hot your oven bakes)

Please read through the Complete Listing of Ingredients before you start!

2 cups all-purpose flour

4 teaspoons baking POWDER

1 teaspoon salt

Optional Ingredients

Add One of the following four options

1/2 c. currants soaked in hot water and drained once they are plumped

1/2 cup raisins ( if they are really dry you can soak and drain these as well)

1/2 cup dried apricots cut into the size of raisins, along with 1/4 cup chopped pecans

1/2 cup (one stick) extremely cold butter cut into eight pieces

1/4 cup granulated sugar

1 egg (room temperature)

1 teaspoon real vanilla

enough homogenized milk or cereal cream to make 1 cup of liquid when combined with the egg and vanilla

Method

Combine the following ingredients using a wire whisk.

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

Reserve 2 tblsps of the flour mixture.

Then, using a pastry cutter, cut into the remaining flour mixture 1/2 c ( 1 stick) very cold butter (which has been cut into eight large pieces) until it looks like coarse oatmeal.

In a small bowl, add the 2 tablespoons of reserved flour mixture to one of the OPTIONAL ingredients, making sure to coat them thoroughly.

Add the optional ingredients gently to the rest of the flour and butter mixture.

Gently add 1/4 cup granulated sugar

In a 2 cup measuring cup, lightly beat one room temperature egg. Add to that 1 teaspoon of vanilla, and enough homogenized milk (or cereal cream) to make one cup of liquid.

Using a fork, add 1/3 of the wet ingredients to the flour,butter, optional ingredient, sugar mixture, blending gently, but thoroughly. Add the next 1/3, blending gently, but thoroughly.and the final 1/3 blending gently until it incorporated. You should still be able to see small bits of butter in the dough. Do not over mix!

Turn the mixture onto a lightly floured surface and knead gently 4 or five times until it just holds together. Use a VERY GENTLE HAND when kneading the scones. Pat gently into a 1 1/2 high rectangle and cut into 8 large rounds or 12 smaller rounds. Place scones in a 9x9 ungreased square cake pan. Bake until the scones are a medium golden brown. (Larger scones take longer to bake than smaller ones!) Remove from the oven and allow to cool for 15 minutes, before turning them out and separating them Serve warm with clotted cream and jam., or at room temperature later in the day. These are best when they are eaten on the day they are made. ~ Bon Apetit!

Are you hungry yet?.., Yum!

Warmest regards, Rose, (a.k.a./ Scone Queen)

Thanks for visiting! ~ Kindly leave a comment because I so very much enjoy hearing from you dear blog friends! ~ ( I have been unwell and also as I have been recovering, exceedingly busy, so I apopolgize for not having been able to blog and /or visit as of the last while).

Another cake Decoerating Course; Tuesday Tea Time:

 Welcome!.., I'm so delighted that you came by to share a cup of Rosey Lee and some cake my friends! 

Tea and 'cake' anyone?

Some fresh cherries as well, perhaps?.., Yum!

Last Monday Night I completed my second Wilton Cake Decorating Course.  It was Fondant and Gum Paste Decorating.  My!  What fun and excitement!  I just wanted to share with you my final cake, which I must confess was a fake cake made of Styrofoam!  I couldn't countenance putting a real cake under fondant and gum paste I had been working on for an entire month.  It hardly seemed right since I am sure it wouldn't have been too sanitary!   But I am pleased with the final outcome, especially the roses.  I am, dear readers, a wee bit dyslexic, and it takes a lot of effort for me to learn from written instructions.  Thus, the roses, which we had to learn from copiously reading our text books, were quite a challenge. 

The good news is, that in my fumbling about, I actually created a rose quite different from the one being taught in the book.  It is a tighter rose and more streamlined than the lovelyfrilly one  in the Wilton Book.  Truth is I like them both, and am so glad that my struggle created something quite lovely.  Of course it was also quite exciting for me to finally "get" what the book was illustrating, after much effort. 

I do hope you enjoy the pictures.  I value your comments as well. ~ May I encourage you to take the Wilton courses.  They are accessible to just about anyone.  One thing that kept me from taking the plunge was the fact the that cost of the course is not advertised.  I took this to mean that it would be prohibitive, but in fact the cost of the actual course is quite minimal, and I even got 50% off of the original cost of it. What adds up is the cost of materials, but if you are truly interested in cake decorating, it is an investment that bring forth many positive dividends and will last you for years and years.  As for the courses' difficulty, If I can do them, anyone can.  The fondant and gum paste course is just wonderful and working with those materials is magical. ~ Try it! ~ I know you will be delighted with the skills you will easily acquire. 

I love hearing from you  dear blog friends, so kindly leave a comment..,

Hugs from Scone Queen

Returning to Blogland yet again! Thank You for your Kind thoughts and Patience!

Dear Blog Friends,

Project Cake With Buttercream Roses and Roayl Icing Drop Flowers

Here I am again, finally!  There have been so many impediments to my being ab le to blog lately, but I am hoping that things will settle down soon and I can get back to it with some regularity.  My health, and the health of one dear to me have been sorely challenged lately, but I see a light at the end of the proverbial tunnel, and I am hoping against hope it is not an on-coming train!  Al  joikng aside, precious friends, may I say that I have so appreciated your kind comments on my blog lately.  I have been instructed and truth be known, ORDERED by my doctor to do one of two things only in the past several weeks.  Due to a very nasty break-down of the skin tissue on my leg and foot, I have been told to either walk, or elevate my legs above my heart.  Of course, I had already started taking a course in cake decorating that required that I sit with my legs down for two hours plus and my legs continued, because of this to get worse and worse.  So my time at the computer had tobe curtailed and thus, I have not been able to blog!  My I have missed it and have longed to be back at it! It has been a very boring and long several weeks . Coincidental to that, my dear dog Charlie had to undergo extensive surgery on both of his back legs, as he managed, poor pup, to completely desimate the cruciate ligaments in both legs; first the right leg, followed by 8 weeks of intensive rehabilitation, and then almost immediately after that damage to the left leg, requiring surgery and a FURTHER eight weeks of recuperation.  Poor, poor boy!  But last Tuesday he finally received a conditional good bill of health.  There was significant fear that the right leg had not been corrected properly, and might require another operation, but it looks as if, for now at least, the leg has strengthened and may not require additional and expensive surgery.  Thank goodness for Vet insurance! Meanwhile, in the middle of all that muddle, my legs decided to misbehave, and the sdubsequent decision to bombard me with both topical and oral anti-biotics has left me a bit worse for wear! But, all seems to be resolving nicely, fianlly and I want to share with you the pictures of my final cake project. The roses are far from perfect, but considering that I had just learned to make them, 15 minutes prior to putting them on the cake, I was quite pleased with them! I know where I went wrong with them, and more practice will result in better technique, and hopefully better roses!  So here is the picture of my final project cake.  It tasted DELICIOUS!  And really, isn't that what its all about in the long-run anyway!      

Drop Flowers made from Royal Icing

Scone Queen's Tea Party Fun:

Welcome to another tea-lightful, 'Tuesday And Wednesday Teatime In blogland'!

This week I am joining in with these tea parties; the 20th , 'Teapot And Tea Things Tuesday' @ http://breathoffreshair-paperbutterfly.blogspot.com and also @ http://silkenpurse.blogspot.com

.., And also @ http://theplumedpen.blogspot.com/  for the 48th, 'Tuesday Tea For Two', and also the 39th, 'Wednesday Tea For Me And Thee'.

I am also linking in with Martha and Terri's, Teacup Tuesday this week @
http://marthasfavorites.blogspot.com

And the lovely,  Teatime Tuesday ,  at dear Lady Katherine's which is held weekly  @ http://ladykatherineteaparlor.blogspot.com/

And also with dear Sandi for, TeaTime Tuesday @ http://sandimyyellowdoor.blogspot.com

If the fact that I adore Tea time is not evident by the existence of

this blog, one need look no further than my repeated afternoon tea parties!
In my life there is always room for tea!     

I also very much enjoy collecting lovely antique teacups and teapots!

Please help yourself to my new, 'The Tea Trolley',  blog button that you are free to use on your own blog's sidebar..,

Hello out there in Blogerland.., 
I HAVE co-hosted two teas this past Summer with my dear friend, from the Silken Purse in her lovely home on the east coast of Canada.  Just as soon as I can manage it, I will get the Paper Princess to share pictures from our first intimate tea, and I will share with you some of the digital images from the later soiree held in honor of my 16th Wedding Anniversary, attended by friends and family.  It was so lovely to be in my native province once again, surrounded by dear, if-not-often-near ones. Just back a week from my wanderings in the east, I am still a bit exhausted, but I will try ever-so-hard to get some images up soon.

Meanwhile.......! I have just joined a new website called http://www.yummyarts.com/ on a trial basis.  The deal was that if you agreed to order a free DVD for which you must pay only the shipping and handling fee, you get to preview the website for free for one month.  As one of my passions is cake decorating, the subject of this particular website, I thought I would give it a try to see what they have to offer.  As it turns out, there is a lot on this little site that is quite exciting and informative.  I am not yet convinced that I will join on a full-time basis, but for now, I am pursuing it quite mercilessly, gaining every bit of knowledge I can.  Give it a preview if you like and share with me your opinions and insights.

May He who loves you best be with you all until next time!..,

Please enjoy some pictures of afternoon tea treats and our little tea..,

For many more "tea-lightful" pictures look below..,


We enjoyed a lovely cream tea with a few sweets and sandwiches.., Enjoy!

~There were many glistening, berry reds in today's post with all of the luscious jams and jellies featured in these photos for our cream tea with scones , jam and clotted cream.

An elegant serving of scones and afternoon tea..,

Scones fresh and warm and fragrant from the oven; light, flaky, buttery, 'melt-in-your-mouth' goodness!..,

Uum!.., Scones and clotted cream with jam!..,

Yum!.., Cream tea..,

Sprinkled with a touch of confectioners sugar..,

Dear little butter pats with decorated sugar cubes.., 

Pretty chintz serve ware platter and teapot with a delightful cream tea..,

A few little sandwiches for good measure..,

 Here are some pictures from a tea party that Wanda Lee held in my; ( Scone Queen's), honour so that a few of her close friends could meet me on occasion of my visit from the west coast; ( after the passing of my elderly father-in-law, in the past months).., I came a week earlier than my husband, so as to visit my family and friends as well..,

Warmest regards from Scone Queen

Delightful Redundancy! Another Afternoon of Tea at London Farms

Welcome to another delightful, 'Tuesday And Wednesday Teatime In blogland' and also to Friday's lovely blog parties as well!.., Enjoy my friends!

This week I am joining in with these tea parties; the 18th , 'Teapot And Tea Things Tuesday' @ http://breathoffreshair-paperbutterfly.blogspot.com and also @ http://silkenpurse.blogspot.com

.., And also @ http://theplumedpen.blogspot.com/  for the 46th, 'Tuesday Tea For Two', and also the 37th, 'Wednesday Tea For Me And Thee'.

I am also linking in with Martha and Terri's, Teacup Tuesday this week @
http://marthasfavorites.blogspot.com

And the lovely,  Teatime Tuesday ,  at dear Lady Katherine's which is held weekly  @ http://ladykatherineteaparlor.blogspot.com/

And also with dear Sandi for, TeaTime Tuesday @ http://sandimyyellowdoor.blogspot.com


I am also linking in with the fabulous, Foodie Friday @ http://designsbygollum.blogspot.com

As well with the wonderful, Show And Tell Friday @ http://romantichome.blogspot.com  ( I am featuring my red and white, gingham slip covers for Show And Tell Friday, that my dear little pup is sitting beside at the bottom of this post)..,

If the fact that I adore Tea time is not evident by the existence of this blog, one need look no further than my repeated visits to the London Farms Tea Room to conclude that I am a bit of a fanatic.  Truth be known, I would probably go there on a weekly basis, if I had the discretionary time and funds.  My only criticism is that they don't "do" a bonifide "cream tea" as they chose  not to serve clotted cream with their delicious scones.  However, they offer a lovely homemade raspberry jam, creamery butter, and three scrumptious sweets which vary from time to time, along with a smashing spot of splosh known as London Lady Tea which they also sell in their darling little gift shop! It is seldom that I possess the needed self control to leave there without buying a little something for my collection, whether it is silver-plated spoon, a fragrant lavender sachet,  or a lovely tea-cup!   I say, blushing all the while, that I have been to London Farms no less than three times this season.

In my own defense however, I must admit that I do have a "partner-in-crime" on my frequent forays to the farm in the person of my dear friend Ruth, who knows that she need only mention the possibility of a visit to the tea room to obtain my hearty agreement.  This time we took delight in viewing a bevvy of free range chickens clucking contentedly in the front garden. amid the brown-eyed-susans.  As we sipped on our delicious brew and lingered over our scones and sweets, we discussed plans for our church's  up-coming Christmas Tea and bandied about ideas for everything from decor to door
prizes, and keynote speakers to scones!  It was a lovely break from the everyday.  I do hope that perhaps, we might go there just one more time before the season ends.  In my life there is always room for tea!     


The folks at London Farms Tea Room have many such collectable teacups and teapots .., I do not know who these little teacups are made by, but aren't they pretty!?.., I love antique, teacups and saucers!

Another delightful recipe for you to enjoy my friends..,

Nova Scotian Gingerbread

1/4 cup shortening

1/4 cup lightly packed demerara brown sugar

1/3 cup Molasses

*1 egg

1 and 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup boiling water

Method:

In a medium-sized bowl combine the dry ingredients (flour, salt, baking soda, and spices) Set aside. In a separate bowl, cream together shortening and sugar until light and fluffy. Into these wet ingredients beat in molasses and egg.Stir the dry ingredients gently into the creamed mixture, alternating with with boiled water, and ending with dry ingredients, combining until just mixed. Spoon batter into a lightly greased 8 X 4 or 9 X 5 inch loaf pan. Bake at 350 degrees F oven for 40-45 minutes or until a tester inserted into the centre comes out clean. Cool in pan for ten minutes. on a baking rack. Remove from pan and allow to sit of baking rack until completely cool. (If you can STAND it, but I like to serve mine warm from the oven!) To store, wrap tightly or put in an air-tight container. Each 1/12 of a loaf is 133 calories! Pretty good for a delicious dessert, but that of course does not include the lemon sauce or whipped cream. (Lemon Sauce Recipe to follow! Yum, yum, oh yum!)

* your egg should be room temperature, but I NEVER remember to take it out of the fridge in time for that, so soaking the egg in warm water for 15 minutes before hand will bring it closer to room temperature.

Lemon Sauce

1/2 cup white sugar ( if you are concerned about calories you could use a 1/2 and 1/2 split if sugar and Splenda)

1 tablespoon cornstarch

1/8 teaspoon salt

1/4 teaspoon nutmeg

1 cup boiling water

1 tablespoon butter ( Go ahead and indulge, it won't kill you!)

1 teaspoon grated lemon zest

*the juice of one lemon

In saucepan combine sugar, cornstarch, salt and nutmeg/ Gradually whisk in boiling water, stirring to remove any lumps. Simmer over low hear, stirring occasionally until the mixture is thick. Remove from the heat and stir in the butter, lemon zest and lemon juice. Serve over warmed gingerbread and enjoy AS, NO DOUBT, YOU WILL!

* To get the most juice out of your lemon, heat it in the microwave for 10 seconds on high. You will double or even triple the amount of juice you will get from the lemon. I like to zest my lemon after if has been juiced, because if you do it before, the lemon falls apart as it is juiced.

Please  also enjoy my little, "puppy-scape", tablescape for Marti's , Tabletop Tuesday @ http://astrollthrulife.blogspot.com 

~This is my dear little doggie,  Charlie D. Dog. ~ Woof!

 Warmest regards from Scone Queen

~ I always so enjoy your comments , so please kindly leave me a comment and I shall visit you in return.., (I am still making the rounds from last week, so please be patient; I adore visitng you as well my dear blog friends)!  ~ Thanks so much for all of your lovely comments last week!