::Sunnyside Up Cupcakes::

Lemon cupcakes filled with lemon curd and topped with lemon cream cheese icing. . .

Cupcakes:

1/2 melted butter

4 t lemon zest

1 cup sugar

2 eggs

2 T lemon juice

1 1/2 cup flour

1 1/4 t baking powder

1/4 t baking soda

3/4 cup milk OR 1 cup whipping cream

1/2 t vanilla

pinch salt

Bake at 350 for 16-18 

Lemon Curd: Over the heat, whisk for 6-8 mins:

1 yolk

1 egg

1/4 cup lemon juice

3 T sugar {or less}

pinch salt

zest 

Strain and chill for 25 mins.

Lemon Icing:

1/2 cup cream cheese

1/2 cup butter

1/2 t vanilla

3 cups icing sugar

lemon zest

Assembly: Scoop out middle of each cupcake and fill with a scoop of lemon curd. Then ice each cupcake.

::Strawberry Napoleons::

Strawberries
Slice and toss with a little Grand Marnier and sugar. Set aside.

Custard
3 egg yolks
1 cup heavy cream
1/2 vanilla bean, scraped
3 T sugar

Whisk all ingredients in a small saucepan over medium heat for ten minutes, until thickened. Pour into a glass jar and store in the fridge.

Puff Pastry
Roll out puff pastry into a square. Cut into 1" to 2" squares and bake at 400 degrees for 12-15 minutes.

Napoleons
Split the puff pastry into two or three and layer with berries and custard. Sprinkle with icing sugar and eat before they grow soggy.

::Lime Poppy Seed Cake::

This was one of the first cakes I learned how to make. It is a tea-sipping kind of cake, I think.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1/3 cup (75 mL) poppy seeds (optional)
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 limes
• 1/2 cup (125 mL) butter, at room temperature
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) almond or vanilla extract
• 1 cup (250 mL) Balkan-style plain yogurt (not low-fat)
• Fresh berries

Preheat oven to 350F (180C). Lightly butter or spray a 9-inch (23-cm) springform pan. In a small bowl, using a fork, stir flour with poppy seeds, if using, baking powder, baking soda and salt. Finely grate peels from limes. Squeeze out juice. You should have about 2 tsp (10 mL) peel and 1/4 cup (50 mL) juice (do not use more than this).

In a large bowl, using an electric mixer, beat butter until creamy. Gradually beat in sugar, occasionally scraping down sides of bowl with a spatula. Beat in eggs and almond extract until well blended. Beat in yogurt, lime peel and juice. Using a large wooden spoon or spatula, gently stir in flour mixture until blended. Batter will be quite thick. Scrape into pan, then smooth top.

Bake in centre of 350F (180C) oven until a cake tester inserted into centre comes out clean and centre of cake springs back when pressed, from 45 to 50 minutes. If top becomes golden before cake is baked, loosely cover with foil for remaining baking time. Let cake cool on a rack 5 minutees before removing springform sides. Slice into wedges. Serve warm or at room temperature with berries. Cake is best eaten the day it's made.

Source:

::Chatelaine Magazine::

::Lemon Crinkles::

Thank you Alanna for bringing these sunshiney morsels into my life. We used this recipe, but there are thousands out there.

::Tomato Peanut Soup::

Peanut Butter in soup?!
Yes. Absolutely, yes.
{via Canadian Living}

Ingredients

• 1 tbsp (15 mL) butter
  
• 1 onion, diced
• 1 celery stalk, diced
• 1 garlic clove , minced
• 1 tsp (5 mL) grated ginger root, or 1/4 tsp/1 ml ground
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground coriander
• 1 pinch cayenne pepper
  
• 1 can 28 oz/796 ml diced tomatoes
• 2 sweet potatoes, peeled and diced
• 5 cups (1.25 L) vegetable stock
• 1/2 cup (125 mL) smooth peanut butter
  
• 2 cups (500 mL) chopped fresh kale or spinash
  
• 1 tbsp (15 mL) lemon juice

Preparation

In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.

Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.

::DIY: Three-tiered platter::

One of the funnest things about Tea parties is the food display. Three-tiered platters are classic. I made my own using glassware from the dollar store.

~ Three-Tiered Tea Platter
1. Pick out large plate as a base.
2. Pick out a small plate for a middle.
3. Pick a small bowl for the top.
4. Finally choose two candle holders, small cups, wine glasses or, in my case, candy dishes.
5. Glue each layer on top of the other using Super Glue.
Voila! Load it up with pretty food.

::Banana Praline Scones::

I made these to be served with tea on Valentine's Day. Unfortunately we finished them all a few days before that.

Makes about 8 scones.

• ¼ cup sugar
• 2 tablespoons brandy
• ¾ cup lightly salted macadamia nuts (or any other nut that appeals to you)
• 2-½ cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2-½ teaspoons baking powder
• ¼ teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1 cup mashed ripe banana
• 2 large eggs
• 1 teaspoon real vanilla extract
• 2 teaspoons sugar for glaze (optional)
• Generous dash of ground cinnamon for glaze (optional)

Lightly oil a 10-inch diameter circle on a baking sheet or use parchment paper. In a heavy saucepan, stir together the sugar and brandy. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup. Quickly scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened. Transfer the mixture to a cutting board and chop the praline.

Preheat oven to 375 degrees F.

In a food processor, pulse together the flour, brown sugar, baking powder, salt & butter, cut into ½ inch cubes. Run the blades until the mixture resembles course crumbs. In a small bowl, stir together the bananas, eggs and vanilla. Add the banana mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the praline.

Spread the dough into a 9-inch diameter circle in the center of the prepared baking sheet. Combine the sugar and cinnamon and sprinkle the mixture over the tops of the scones, if desired. With a serrated knife, cut into 8 wedges. Bake for 30 to 35 minutes, or until lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm.

{Recipe: "Simply Scones" Photo: "Jenny Bakes"}