“Come, let us have some tea and talk about happy things.” – Unknown

You love tea. Otherwise, why would you be reading this blog.

But you know what makes tea better? Sharing it with others.

So why not hold your very own tea party for your friends? You can introduce them to tea if they don’t already drink it. You try new, exotic teas with those already-tea-drinking friends.

Holding your own tea party is not only more cost-efficient but it also allows you and your friends to bond over sharing tea.

Talk about happy things. Catch up on the things going on in your busy lives. Relax and have fun.


Get started planning your party

There’s nothing better than something tasty to go with your tea – for your tea party that is. Well, you can have something tasty any time – I know I do. 😉

Here are 3 recipes that are absolutely delicious with tea to get you started planning. Feel free to improvise and since fall is here I thought I’d give you some tasty fall recipes to try. Enjoy!


Turkey, Gouda & Apple Tea Sandwich

2/3 cup reduced-fat mayonnaise
2 tbsp whole-berry cranberry sauce
24 thinly sliced white bread (crust removed)
12 slices deli turkey
2 medium apples, thinly sliced
12 thin slices of Gouda cheese
4 cups fresh baby spinach

Place mayo and cranberry sauce in small food processor and blend until smooth. Spread over each bread slice. (You can make the cranberry spread ahead and refrigerate overnight.)

Layer turkey, apples, cheese and spinach over 12 slices of bread. Then top with remaining bread slices. Cut into quarters and serve.

Yield: 4 dozen. Prep time: 25 minutes


Maple Pecan Scones

Image courtesy of Kat's Kitchen @ katskitchen.wordpress.com

Image courtesy of Kat’s Kitchen @ katskitchen.wordpress.com

3 cups all-purpose flour
1/3 cup sugar
5 tsp baking powder
1 tsp salt
2 sticks unsalted butter (chilled)
¼ cup pecans, chopped
1 large egg
¾ cup heavy whipping cream

Preheat oven to 350°F. In a large bowl sift together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or a fork) until the mixture resembles crumbs. Stir in finely chopped pecans.

In another bowl, mix egg and heavy cream together. Stir egg mixture into the flour mix until it is blended together (but don’t over mix).

Dump the mix onto a cutting board and press together into a ball. Take a rolling pin and gently roll until it’s about 10 inches around and ¾ inches thick. Cut dough into wedges and place on a parchment paper-lined baking sheet. Bake for 22-26 minutes or until scones just start to brown, but don’t let them get too dark.

Maple Icing
¼ cup whole milk
4 tbsp melted butter
dash of salt
2 tsp maple flavoring/extract

In a medium mixing bowl stir icing ingredients together until smooth. Pour generously over fully-cooled scones. Allow icing to set before serving.

**Note about the scones: I’ve even added maple extract to the scone mix itself and eliminated the frosting. They are still very good this way.


Mini Pumpkin Pie Tarts

Depositphotos_24425323_original2 small eggs
1-1/3 cup canned pumpkin
½ cup sugar
¼ tsp salt
¾ tsp cinnamon
¼ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1-1/8 cup evaporated milk
30 tart shells (I cheat and buy premade)

Beat eggs with a whisk. Mix in rest of ingredients. Spread tart shells onto a baking sheet and pour approximately 2 tablespoons of pumpkin filling into each shell.

Bake at 375°F for about 30 minutes (or until crust is golden brown).

Yields: 30 mini pies. Prep time: 15 minutes, Cooking time: 30 minutes.

Tea is made for sharing!

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