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S’mores Hot Cocoa

Smores-Hot-Cocoa-minimalistbaker.com_

S’mores Hot Cocoa perfect for those minus temperatures many of us have been experiencing.  It’s not only a  gorgeous looking cup of hot cocoa but it taste delicious.   My daughter found this cool recipe at minimalistbaker.com

The only changes I made was I used milk  instead of water, sugar instead of non-bitter stevia and substituted the graham cracker to chocolate graham cracker for the chocolate lover I am.

Enjoy this recipe!

Ingredients

  • 2 cups milk, any kind
  • 1 cup water (or use 3 c milk)
  • ¼ cup cocoa powder
  • 2 Tbsp light chocolate syrup
  • 2 Tbsp sugar
  • 1/4 tsp non-bitter stevia (or add 1-2 Tbsp more sugar to taste)
  • pinch salt
  • graham crackers, crushed (for lining rim)
  • ½ cup marshmallows
Instructions
  1. Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
  2. Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.
  3. Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.
  4. Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
  5. Pour in hot chocolate and top with ¼ cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
  6. Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).
Notes
* Adjust flavors before serving, adding more chocolate or sugar if you prefer.
* Also, you could add a shot of Kahlua or Bailey’s to make it a boozy hot chocolate.
Serving size: 2 servings; per serving: Calories: 275 Fat: 4.5 g Saturated fat: 2.5 g Carbohydrates: 53 g Sugar: 39 g Fiber: 3.5 g Protein: 11 g

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Yummy and Colorful Cupcake Poppers!

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Christmas Yummy Cupcakes With Martha

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Great 18 inch doll Stocking Stuffers at Artistic Goodies

Here are just  a few of Artistic Goodies fabulous personalized bracelets for your 18 inch doll.  These adorable bracelets are personalized with doll’s name and colorful glass beads. A great accessory to add to your 18 inch doll’s wardrobe.   All bracelets are free shipping!   These make a great stocking stuffer for your daughter, granddaughter and or niece.  Visit Artistic Goodies for more beautiful choices.

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Healthy Yummy Lady Bug Snack

Here’s a fun healthy Lady Bug snack mom and kids can make and what an adorable presentation.

What you will need to start:

  • Ritz crackers
  • Cream cheese
  • Tomatoes
  • Olives
  • Black paste food coloring or cut up black olives
  • Chives
  • Toothpicks

Cooking directions:

In a bowl, have the kids add in a bit of cream cheese and a small amount of black paste coloring, and mix. If you don’t have black food coloring paste, you can cut up tiny pieces of black olives.

Set aside for now.

Next, have the kids spread cream cheese on top of the crackers.

Cut the cherry tomatoes up and have the kids place 2 tomato quarters on top of the cream cheese.

For the Ladybug head, have the kids place an olive at the top of the tomatoes.

For the antennas, have the children stick 2 chive pieces inside the olives.

almost there!    Kids can take a toothpick and dip it into the cream cheese and black paste coloring mixture that’s in the bowl and use it to make dots all over the ladybugs. Or have them place the black olive bits all over.

Thanks to  Kiboomu for sharing!

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Easter Fun Desserts

I found these great fun Easter dessert for moms and daughters to make together.   Arianna and I will making these recipes this weekend. Let us know what fun recipe you like to share.

Edible Easter Basket Cupcakes

edible-easter-baskets-recipe-photo-260-0495-LW-FF04024X1

Ingredients Needed
  • 1 dozen cupcakes
  • 1 bag jelly beans
  • 2 cups white icing
  • Sweetened coconut, colored with green food coloring
Instructions
  1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
  2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
  3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the “nest” of coconut.
  4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
  5. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

Thank you Family Magazine for this fun recipe

Bug Cupcakes

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Ingredients Needed
Cake
Icing
Cupcake liners
5 Small bowls
5 tints of food coloring
Serrated knife
Small offset spatula
Gumdrops
Licorice strings
Pastry bags, couplers, and round tips

Prepare: 1 recipe One-Bowl Chocolate Cake in cupcake liners; and 1 recipe Swiss Meringue Buttercream or Simple Sugar Icing. Divide frosting into 5 small bowls, and tint each bowlful a different color with food coloring.
1. Use a serrated knife to cut the domed tops evenly off of each cooled cupcake. Cut each top in half.

2. Use a small offset spatula to evenly spread 1 1/2 tablespoons colored frosting over each flat cupcake top. Then position halved cupcake tops on top of frosted cupcakes, pressing gently to adhere wings to soft frosting. To make bugs, attach tops with the domed side up and points meeting just inside edge of cupcake and extending off the opposite side. To create butterflies, attach pieces, cut side up, with rounded edges in center of cupcake (domed shape will create angled wings). Refrigerate until frosting is firm and wings are secure, about 30 minutes.

3. Prepare gumdrop and licorice heads: Snip licorice strings on a diagonal into 1 1/2-inch lengths. Use a toothpick to make 2 holes in the top of each gumdrop on opposite sides. Insert the pointed end of a licorice strip into each hole to create antennae. Using extra frosting as glue, attach gumdrop head to cupcake.

4. Decorate wings as desired with assorted colored frostings: Place frosting in pastry bags fitted with couplers and round tips, and pipe over surface of wings. Alternatively, gently spread frosting with a small offset spatula over the surface of the wings as desired. For lots of frosting, spread each wing with a base coat of frosting first and pipe out decorations in a different color. For just a touch of frosting, pipe simple decorations onto the bare black wings.

Recipe From Martha Stewart Baby

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Wordless Wednesday – Fresh Vegetables Abroad

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How About a Tea Party?

Considering throwing a tea Party with friends and your doll?   Here are some great tea sets to consider.

Tea Sets for your 18 inch doll

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Tea Sets for Girls

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Cool Recipes for your Tea Party

Flower Cupcake

1 pkg. (2-layer size) white cake mix 1 cup boiling water 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Few drops food coloring, any color 24 JET-PUFFED Marshmallows 24 JET-PUFFED Miniature Marshmallows 1/4 cup colored sugar or colored sprinkles Make It
PREPARE and bake cake batter as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.

TINT COOL WHIP with food coloring; spread onto cupcakes.

CUT each large marshmallow crosswise into 5 pieces with clean kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with colored sugar. Keep refrigerated.

Cucumber Cream Cheese Tea Sandwiches

Makes 10 small open-faced sandwiches

1 large cucumber

2-3 tomatoes

5 slices pumpernickel bread

Soft cream cheese

Chopped fresh dill

Salt and Pepper

With adult supervision, carefully cut the cucumber and tomato into thin slices. Cut the pumpernickel

slices in half. Mix the cream cheese with chopped dill to taste. Spread the cream cheese on bread.

Top with cucumber and tomato slice. Garnish with chopped dill, salt and pepper.

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Cupcake Bouquet

I came across this cool cupcake bouquet from Amazing Moms  and just knew I had to share it with you.   This would be great for birthday parties, valentine gift, a yummy gift for mom on her birthday or Mother’s day!
Cupcake Bouquet

Ingredients:

  • 18 – 24 cupcakes (not frosted, in any flavor your choose)
  • flower pot for a 4″ or 6″ plant
  • foam ball to fit snuggly into your flower pot
  • marbles (used for weight in aquariums or floral arranging)
  • wooden sticks 6″ – 8″ long (small dowel rods, or sticks for caramel apples work well)
  • pink food coloring
  • brown food color
  • 4 cups decorator icing
  • Wilton #1M decorating tip
  • Wilton #32 decorating tip
  • 2 pastry bags
  • 1 square pink or yellow tissue paper
  • Wilton Yellow Pleated Baking Cups (to make the sunflowers)
  • floral tape (optional)

Preparation:

1. Pour the marbles into the bottom of the flower pot to add weight and create a stable base for the cupcake bouquet.

2. Cut the bottom off of the foam ball, and insert the top into the flower pot, round side up. The ball should fit tightly; if it doesn’t, you may want to tape it down with some floral tape to keep it stable when you add the cupcakes. The ball MUST be stable so it doesn’t come loose and dump your cupcake bouquet!

3. Cover the ball with a square of pink or yellow tissue paper to hide it, tucking edges of the tissue paper between the ball and the pot.

4. Color 2 cups of your decorator icing pink with the pink food coloring.

5. Color 2 cups of your decorator icing brown with the brown food coloring (or alternately, you can use chocolate frosting).

6. Fill a pastry bag with the pink icing and attach the Wilton #1 decorating tip (or a similar tip) to create rose cupcakes.

7. Decorate half of your cupcakes with the pink icing in a rose petal pattern: using your Wilton #1 decorating tip, squeeze the pink icing in a circular motion from the inside out on the top of the cupcake (see photo).

8. Fill a pastry bag with the brown icing and attach the Wilton #32 decorator tip (or similar tip) to decorate the other half of your cupcakes to look like the seeds in the center of sunflowers.

9. Make the sunflower center: put the tip straight down on top of the cupcake, squeeze and lift up to create a little star. Repeat to fill the top of the cupcake with little stars that look like sunflower seeds. Then slip the cupcakes into the yellow pleated cupcake wraps to complete the sunflower look (see photo).

10. Assemble the cupcake bouquet by insert one wooden stick into the top of the Styrofoam ball. Push the stick into the Styrofoam until it holds firm. Then push a cupcake gently (and carefully) onto the top of the stick. You may want to use the tip of a sharp knife to pierce the cupcake wrapper in the center of the bottom of the cupcake, before you pierce it with the stick.

11. Start inserting more sticks and topping them with cupcake flowers. Be very careful balance the weight as you go by keeping the number of cupcakes on each side of the flower pot as even as possible. If the cupcake bouquet gets too heavy on one side, it might tip over. Keep inserting cupcakes, alternating sides, roses and sunflowers, until the cupcake bouquet is as full all the way around.

Amazing Mom’s Tips

Add floral greenery between the cupcakes to help fill in space if you use fewer cupcakes.

Place the cupcakes closer together or further apart, depending on how many cupcakes you need for your party.


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10 Fun Things To Do at Home for Winter

Forget about your winter blahs.   Here are 10 ideas to help make your winter fun.

1.  Make a craft, let your creative side flow.

2. Make a yummy chocolate dessert. 

3. Have a party with your American Girl Doll.  Create a winter adventure.

4. Play a game board with the family.  There are so many great board games especially the classic such as monopoly, scrabble, life etc….

5.  Make personal pizza with the family.  Everyone can create their pizza by adding their favorite topping.

6.   Watch a movie with the family.  Make popcorn and fun treats.

7.  Snow games -

  • Snowman and or igloo competition
  • Hike in the snow
  • Sledding
  • Frisbee

8.  Scrapbook – Here’s a great time to gather all those pictures laying around or sitting on your hard drive.   Have hours of fun, perfect to reminisce with the family while scrap booking.   Makes some hot cocoa with marshmallow to enhance the warm surrounding.

9.  Read a great book.   This is a perfect time to catch up with a book you have been wanting to read.

10. Have an indoor hawaiian luau -  Get your shades, leis hats,  anything tropical out and decorate.  Play family limbo, make virgin pina coladas, have some beach/pool music playing.  Arianna and her cousins did this one year and they had a blast.  
IMG_0373aIMG_0387IMG_0385Many of the decoartions were handmade from contruction paper and foam color paper.   Movies were also played like Wizard of Waverly the movie.    Why not get GOTY Kanani book and incorparte her story.

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Chocolate Lava Cake

chocolate-lavacake-recipe-photo-260-FF0409COOKA01

There’s one thing on the menu at Applebees that Arianna LOVES, it’s their Chocolate Lava Cake.  Yummm……        Well, here’s a recipe that is just as good, easy and fun to make at home.  Perfect treat for those winter blues.

Ingredients
  • 1 stick plus 2 tablespoons unsalted butter
  • 1 cup (6 ounces) bittersweet chocolate chips or bittersweet chocolate bar broken in pieces
  • 1 teaspoon vanilla extract
  • 6 teaspoons granulated sugar
  • 3 large eggs plus 1 egg yolk, at room temperature
  • 1 1/2cups confectioners’ sugar
  • 1/2 cup flour
  • Big pinch of salt
Instructions
  1. Chocolate Lava Cakes - Step 1 Heat the oven to 450°. Use a double boiler or create your own by filling a saucepan with an inch of water, then fitting a heat-safe mixing bowl in the top of the pan. Combine the butter and the chocolate in the bowl over hot (but not boiling) water, stirring occasionally, until the chocolate is melted, about 5 minutes.
  2. When it is completely melted, stir or whisk the chocolate mixture to fully combine the ingredients. Remove the bowl from the saucepan and stir in the vanilla extract. Set it aside.
  3. Chocolate Lava Cakes - Step 3 While the chocolate mixture cools, butter six (8-ounce) ceramic ramekins or custard cups (the sides of each cup should measure no taller than 2 1/4 inches). Place 1 teaspoon of granulated sugar inside each one. Tip and turn the cups to coat them with the sugar, then set them aside.
  4. Chocolate Lava Cakes - Step 4 In a large mixing bowl, whisk the eggs and egg yolk. Add the confectioners’ sugar, and whisk again. The mixture will look lumpy at this point, but it will become smooth as more ingredients are added. Whisk in the chocolate mixture, then add the flour and salt, and stir with a wooden spoon until the batter is smooth.
  5. Chocolate Lava Cakes - Step 5 Divide the batter among the 6 baking cups and set 5 of them aside. You’ll use the sixth cake to conduct a trial run of the baking process.
  6. Place your trial cake in the coolest part of the oven and bake it until the top is flat (not sunken or bulging), about 9 minutes. Be sure to monitor the baking closely so that the cake does not overbake and become set in the center.
  7. Chocolate Lava Cakes - Steps 7 Remove the trial cake from the oven — making note of your exact baking time — and place it on a potholder to cool for 5 minutes. Run a sharp knife around the perimeter of the cake to loosen it from the baking cup.
  8. Chocolate Lava Cakes - Steps 8Place a dessert plate over the baking cup and, using the potholder, invert the cake onto the plate. Wait 10 to 15 seconds, then carefully lift the cup off the plate. The cake should have a nice, round shape and be slightly sunken in the center. Use a knife to gently poke the middle of the cake to find out if it’s molten and lavalike beneath the surface.
  9. Finish baking the cakes in two batches, adjusting your baking time up or down in one-minute increments as needed. Serve the cakes at room temperature (they need about 30 minutes to cool) with whipped cream or a scoop of vanilla ice cream. We recommend splitting each cake into two servings, as they are quite rich. Makes 6 mini cakes.
  10. Keeping Your Lava Cakes Dormant: As irresistible as these cakes are, you don’t have to eat them all while they’re still warm from the oven. After they cool, you can store them tightly covered in the refrigerator for up to 5 days. To serve them, reheat the cakes in the microwave on high power until the centers are soft and flowing, about 25 to 30 seconds.                                                                                                                                                                                                                                                                                                                                                      Nutritional Information:
    Per serving (half a cake): Calories 264
    Total Fat 16 g (25% DV)
    Saturated Fat 11 g (53% DV)
    Cholesterol 96 mg (32% DV)
    Sodium 42 mg (2% DV)
    Total Carbohydrate 29 g (10% DV)
    Fiber 1 g (5% DV)
    Sugars 22 g
    Protein 3 g (6% DV)  
    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pumpkin Gingerbread Trifle

pumpkin gingerbread trifle

Here’s a delicious dessert treat you and your kids gonna love thanks to my favorite Ms. Paula Deen.

Ingredients

  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

pumpkin gingerbread trifle

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Father’s Day Shirt Cake

And they say the best way to a man’s heart it’s through his belly. Your dad is going to love his cake, especially made by you.  Get creative and design your own with colors and patterns.  You can omit the tie and create a crew collar with dad’s favorite t shirt.   Real American Girls, let your creativity flow.

http://familyfun.go.com/recipes/happy-fathers-day-cake-685897/

Items Needed:

  • 9 x 12 x 2 inch pan
  • cake it can be store bought or home made from scratch or a mix
  • pastel icing the color of dad’s favorite shirt
  • a cardboard shirt box from the dry cleaner or recycle gift box
  • wax paper
  • tissue paper
  • White paper for making a shirt collar into cuffs
  • dark frosting for the tie
  • candy

Don’t forget to send us your pics, we would love to see your creations!

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Fun Snorkel Cake

  http://family.go.com/video/snorkeler-cake-611906-v

Snorkeler-Cake-Summer-Video-Channel-Family-Fun_1276204481445

Here’s a great summer cake for real american girls to bake and enjoy with your family and friends!

Ingredients
  • 2 baked 9-inch round cakes
  • 2 to 3 cups chocolate icing
  • Hershey’s Kisses
  • 2 green LifeSavers Gummies
  • 2 blue M&Ms
  • 1 piece red shoestring licorice
  • 1 orange gumdrop
  • New snorkel and diving mask, washed with soap and water
Instructions Snorkeler Cake Step 1
  1. Layer and frost the cakes.
  2. Unwrap the Kisses and place them around the top for hair.
  3. Add the LifeSavers and M&Ms for eyes, a licorice mouth, and a gumdrop nose.
  4. Remove or unfasten the strap on the diving mask, then place it over the face and lay the snorkel next to the cake.

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Celtic Apple Crisp

VgAppleCrispIrish_

I found this recipe compliments of Ms. Portia Little of the Examiner.   It’s delicious!  Perfect for St. Patrick’s Day.   I just had to share this recipe.  Enjoy!!

1 cup fresh white bread crumbs

1 cup quick-cooking (not instant) Irish oatmeal, such as McCann’s brand)

6 tablespoons unsalted Kerrygold Irish butter, melted

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

Filling:

1/3 cup Celtic Crossing Liqueur

1/3 cup water

1/3 cup golden raisins

1 teaspoon vanilla extract

2-1/2 pounds Granny Smith or Braeburn apples

1/3 cup sugar

Cinnamon ice cream (optional)

To make topping: In small bowl, combine bread crumbs, oatmeal, butter, brown sugar, and cinnamon. Set aside.

To make filling: In small saucepan over medium heat, bring Celtic Crossing and water to a boil. Add raisins and vanilla, stir, then remove from heat, cover, and let stand for 1 hour, or until cool.

Preheat oven to 375 degrees F. Lightly butter 8-inch square glass baking pan. Transfer raisins and their liquid to a large bowl. Peel, core, and slice apples. Combine apples and sugar with raisins. Spoon half the apples into prepared dish; top with half the bread crumb-oatmeal mixture. Repeat layers with remaining apples and bread crumb-oatmeal mixture. Bake 50 to 60 minutes or until apples are tender and topping is crisp and browned. Remove from oven and let cool on wire rack for 5 minutes. Serve warm with cinnamon ice cream if you wish. Serves 6 to 8.

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Great Valentine Cookie Necklace Recipe

Arianna and I love baking especially during the holidays.  We are always in search of new cool recipes and ideas.    We came across this recipes which we are excited to try out and share with you.  We also want to thank AllRecipes staff for sharing.   What we found exciting, is that it’s a great replacement for cards and candies.  What a fun project for mom and her real american girl. 

Checkout the video on how they tweak the original recipes.

http://allrecipes.com/HowTo/Baking-Kids-Valentines-Day-Treats-Video/detail.aspx

Ingredients

  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 3 cups confectioners’ sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 3 drops red food coloring
  • 2 1/4 ounces colored candy sprinkles
  • 60 long red vine licorice

Directions

  1. Cream 1 cup butter or margarine and 3/4 cup white sugar together. Blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. Sift together 2 1/2 cups all-purpose flour and baking powder. Add to creamed mixture and blend well. Cover and refrigerate dough for approximately 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Roll dough to 1/4 inch thickness on a lightly floured surface. Use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. Place the cut-out hearts on greased cookie sheets.
  4. Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5 to 7 minutes until very lightly browned. Cool the cookies on a wire rack.
  5. To Make Butter Frosting: Mix 3 cups confectioners’ sugar and 1/3 cup butter together. Stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. Beat until smooth making sure frosting is of spreading consistency. Stir in food coloring to create a pink or red colored frosting, if desired.
  6. After cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. Use a toothpick to dislodge the hole, if necessary. Let the frosting dry.
  7. To make a necklace, tie the ends off of two pieces of red colored licorice with a knot. Thread it through the hole at the top center of the cookie. Tie the other ends off with another knot to create a “chain.” Makes approximately 30 heart necklaces.
Prep Time: 35 Min / Cook Time:  7 Min /  Ready In: 2 Hrs 42 Min

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It’s Tea Time with our Real American Girls!

 
lavender Teaset
Lavender Teaset American Girl Doll

Don’t you just enjoy having tea parties with your girl and her favorite American Girl doll?   Yeah, I thought so.  W e always start with tea cute little sandwiches cut into cute shapes with fun cookie cutters.   Lemonade is also a hit or should I say Pink lemonade with homemade cookies we make at home.    We love to add a mystery “Who done it with our dolls”.   Kids are so creative and I enjoy listening to their mystery plot. Here are adorable teaset, perfect for your girl’s 18 inch American Girl doll.

 

pink yellow flower teaset for A G doll

pink yellow flower teaset for A G doll

Teal Teaset
Teal Teaset for American Girl Doll
Blue White Teaset for A G Doll

Blue White Teaset for A G Doll

Here are some great tea party sandwich recipes: 

Cucumber Mint Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread*
Salt to taste

* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

 

 Tomatoe Cream Cheese Sandwiches

3 ripe tomatoes

Cream cheese whipped

Whole wheat bread

Spread whipped cream cheese on bread.  Place slice of tomatoes, top with another slice of bread.   Trim cust and cut into triangles.

 

Peanut Butter & Jelly Sandwiches

Jif peanut butter

Smuckers Grape jam

Whole wheat bread

Spread peanuter butter and layer with jam, top with another slice of bread.    Trim off crust and cut into quarters  OR use decoatrtive mini cookie cuters in differemnt design for a whimiscal effect.

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.

 

 Egg Salad Tea Sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

** * Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.

 

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