Breakfast and Tea Cakes

I took a little bit of a break from baking anything new for a week. So that is why I haven’t posted for a while! I am also without my two oldest minions (sons 🙂 this week who help me out around the house. Josh has been doing a good job though of taking over their jobs in addition to all the other things he does for me. I think I might keep him!

My kids were getting a little bored of breakfast cereal, (and I was too!  I am not a big cereal person, mostly because I can’t drink milk) so on Monday, I baked up some Lemon Crumb Muffins.

The recipe makes a large batch though, so I halved it so that it would work better for the 5 (currently) of us.

My attempt at food photography. It didn't turn out quite the way I wanted.
My attempt at food photography. It didn’t turn out quite the way I wanted. I was in a bit of a rush though so I couldn’t retake.
The best part of these muffins is the streusel!
The best part of these muffins is the streusel!

I think it has been at least a year since I’ve made these muffins. I really should make them more often since we have a lemon tree in the backyard!

I was going to try and make lemon cream on Monday too but I ran out of time. Lemon cream isn’t something that can be made quickly and does require a bit of planning. I might have to put that off until next week. Lemon cream is a lot like lemon curd but it is… creamier.

The recipe for lemon cream comes from Dorie Greenspan. Lemon cream does take a bit of work, but it is well worth it to us since Josh and I are a bit addicted to lemon curd.

Today’s bake was raspberry tea cakes. To go with our tea.

We have been drinking a lot of tea lately because of a recent electric kettle purchase. Before I go on, there IS a difference between boiling water in the microwave and boiling it in a kettle when you make tea! It is hard to explain but it seems like the water boiled in a kettle “holds” the heat longer than the water boiled in the microwave. Actually, this would be an interesting science experiment for homeschooling…

I have  a certain cookie cookbook that I pull out every year around Thanksgiving and Christmas. It’s the Southern Living Christmas Cookies cookbook from 2002. Quite a few of my favorite Christmas cookies are in this book: wedding cookies, gingerbread, lemon bars. This recipe for royal raspberry tea cakes was in that book.

The dough was a little bit sticky, and the best thing about this recipe - no eggs!
The dough was a little bit sticky, and the best thing about this recipe – no eggs!
After baking. I was so so glad that the raspberry preserves didn't melt and run off the sides of the cookie. I am thinking that this is because the cookie baked up around the jam before it could melt.
After baking. I was so so glad that the raspberry preserves didn’t melt and run off the sides of the cookie. I am thinking that this is because the cake baked up around the jam before it could melt.
The preserves I used. The cocoa is subtle and not overpowering.
The preserves I used. The cocoa is subtle and not overpowering.

I thought the tea cakes were a little bit plain-looking this way so I mixed up a quick confectioner’s sugar glaze to drizzle on top. My drizzling wasn’t very good though so alas, I didn’t take pictures of it. The cookies taste good either way.

I have been having trouble staying away from these cute little cookies so I think had better stay out of the kitchen for a little while.


Josh and I are watching a new season of The Great British Bake-off and now Josh has come up with a fabulous idea for a date night at home. He was saying that we should find a recipe used on the show and try to make it together. I think we might do this with earl grey tea biscuits. It probably won’t be a recipe that was used on the show but the idea to make them is inspired by the show.

I’ve always wanted us to bake or cook something special together in the kitchen after the kids are in bed. Yes, it might make a mess and it might not turn out right, but that is part of the fun, right? 🙂

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2 thoughts on “Breakfast and Tea Cakes

  1. I don’t eat breakfast, even on the weekend when I could, but my lunches often include breakfast dishes. I rarely have muffins though. 🙂 They look lovely as do your tea cakes. The latter remind me of thumbprint cookies that I make with a cream cheese and butter dough … which I also use for rugelach.

    http://a-boleyn.livejournal.com/86855.html
    http://a-boleyn.livejournal.com/130269.html

    You might like this British tea offering … Maid of Honor tarts. I made some with raspberry jam and some with home made lemon curd.

    http://a-boleyn.livejournal.com/94510.html

    Like

    1. I have wanted to try making rugelach for Christmas! And I do plan on making a tart with the lemon cream but have not completely decided on a crust yet. I will definitely take a look at your recipes!

      Liked by 1 person

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