ThirTEAth Birthday Party – Food

I’ll admit that the food is my favorite part of throwing a tea party. It means I have an excuse to bake crazy amount of cookies, scones and cakes and I get to eat a lot because everything is smaller.

For my party I’ll be revisiting some of my staples, jazzing up a few favorites and sharing some of my go-to recipes.

Sample Menu:

Sandwiches (1-3 Different Types)

Scones (Usually 1-3 Flavors)

Cookies ( 1-3 Types)

Green Salad


Fruit Dessert

Must have condiments: clotted cream or devonshire cream, lemon curd and jam

*Optional Crumpets, Petit Fours, Fruit Strudels & Macarons

For the sandwiches I like to keep them simple but flavorful and 3 different types it really my maximum. Salmon with Dill & plain cream cheese, cucumber and vegetable flavored cream cheese, PB&J, chicken-apple-walnut, turkey and cranberry, tuna salad and egg salad sandwich to name a few. To help people differentiate all the types try using different breads.

White and wheat are pretty obvious but there’s also rye bread and even mini croissants; for a completely different spin you could even serve something like the tuna in hollowed out cucumber cups.

Next up are the scones and what I would argue are one of the most vital parts of your tea party. I prefer my scones to be dense, rich in flavor and ever so slightly sweet; none of this sickly-sweet, light and fluffy stuff for me, save that for the cupcakes. Scones are meant to be eaten with spread and that’s where I want the sweetness to come from.

I’ve tried many recipes but I always come back to THIS recipe from Better Homes & Garden and for step-by-step instructions you can check out my post HERE. It’s the perfect basic recipe and I often switch up the basil and strawberries for orange zest & cranberries, or The Husband’s favorite, bacon-cheddar and chive scones. If you’re going to change it up just eye ball it (the recipe is pretty forgiving) and hopefully you’ll love it as much as I do.

*Tip: Double the recipe and hold off on adding any flavors; strawberries, bacon etc. until you divide the dough into balls. At this point go ahead and make each ball a different flavor if you want variety but not the extra work.

Cookies. Not necessarily something that all tea houses serve but I like having them because everybody likes cookies. Plus they double as another way for me to eat more lemon curd or clotted cream or both at the same time; I’m sure you get the picture.

I enjoy a good variety and usually go with a mix of something like a sugar or rosemary shortbread cookie, gingersnaps, madeleines, white chocolate-macadamia nut and chocolate chip. Each type of easy to make and sugar or shortbread cookies could always be made with cookie cutters that match the party theme or just circles. As an added bonus if your fridge is getting full from all the party food these cookies all freeze well; just be sure to pack them in flat layers separated with parchment paper and take them out to thaw at least 2 hours before the party.

For a salad I keep it simple and get a tub of pre-washed greens (I prefer the 50/50 blend of spinach and spring greens) and toss in a small can of mandarin oranges, a handful of dried cranberries and some sunflower seeds for garnish. Quick and easy with things I usually have on hand at the house.

If you’re not a fan of this type of salad a ceasar works too and the pre-made bags from the grocery store are perfect because really, people aren’t here for the salad but at least eating a little bit of it might make them feel better.

Cupcakes aren’t a must have items but they’re miniature and that makes them worthwhile. If you have the time these are a great addition to a tea party and you can use my go-to cake/cupcake recipe from THIS post (use the box instructions for baking times) to make any flavor you’re hankering for; top them with THIS buttercream recipe or THIS whipped cream frosting and you’re done. It may be worth mentioning that if you want leftover put a few of these aside before the party because afterwards there won’t be any.

Like the green salad I like to throw a little fruit into the mix and if you have time fruit salad served in little bowls is adorable and healthy but I also like these little pudding filled cookie bowls topped with fruit. Instead of cool whip I used instant chocolate pudding (made the night before) and ta-dah, another impressive creation and everything is edible!

Last but not least are what I’m calling the condiments. I don’t actually make the lemon curd or the clotted cream but if you want to there are lots of great recipes online; I just haven’t given them a go yet. Instead I’ve found that lemon curd can be bought at Trader Joe’s and devonshire cream can be purchased at Cost Plus World Market and it’s not cheap ($7.99) but it’s the only place I can guarantee will have it.


Photo Courtesy of Jillian at Coffee Light and Sweet


For jam or jelly anything works, I’ll leave it up to you and your personal preferences.

As for macarons, petit fours and crumpets, again I will leave this up to you. The macarons add a bit of fancy but they’re time intensive, expensive but still really, really good; same goes with petit fours unless you want to use THIS cheater recipe. I’ve tried making crumpets at home and it was a huge flop. Unfortunately for me that was right before a big tea party and they were a mess, I was a mess and it’s not something I’d recommend. If you have to have crumpets (they’re a cross between english muffins and pancakes) take my advice and purchase them from the refrigerated section at either New Leaf Community Market or Trader Joe’s; you’ll be out $4 for 8 or 6 but it’s worth it.

Yours Truly,


P.S. For Tea Suggestions take a look HERE and HERE.


I’d gotten a bee in my bonnet about making madeleines and nothing was going to deter me from making them.
As the first order of business I jumped onto Amazon and bought myself one of THESE which Amazon promised was the best of the best. Then day after it arrived I poured over the internet for the perfect recipe and settled on THIS one from Jenna off of AllRecipes.

The ingredients are simple enough: flour, eggs, powdered sugar, baking powder, vanilla and butter (I omitted the lemon zest.)

If you’re like me, I always bake or cook any recipe off of the web with my trust ipad on hand.

First we’re going to mix together the eggs and the butter (lemon zest too if you’re adding it) for 5 minutes.

After that we’re going to gradually add the powdered sugar and beat it for an additional 5 -7 minutes.

If I didn’t mention it before then I’m mentioning it now. If you’re planning on making these with any sort of regularity and you don’t have a standing mixer you might want to consider getting one, or even borrowing one, permanently before you tackle this recipe.

Now sift everything and gradually add it in according to the recipe. Once all the dry ingredients have been added and gently folded in add your melted and cooled butter.

Now we’re ready to pour our batter into our pan.

It took a few tries but I finally got the batter level just right.

Just something to keep in mind is that the recipe doesn’t make many madeleines, only about 18 or so. If you’re wanting more than that you’ll need to double or triple it.

For a little something extra you can dip them in chocolate but I went the easier and more traditional route and topped them with a bit of powdered sugar.

For a first time this made just enough for The Husband and me and even left me with some to bring in to work. Little did I know these cookies were someone’s favorite and I received high praises indeed for how well they turned out. Light and airy and just fluffy enough without being dry.

Plus they go great with an Americano.

Next on the list, chocolate flavored madeleines.

Yours Truly,