Cucumber Sandwiches
8 oz cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
⅛ tsp onion powder
¼ tsp black pepper
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp fresh dill, chopped
1 cucumber
1 loaf of bread
Mix cream cheese, mayonnaise, sour cream, onion powder, black pepper, lemon zest, lemon juice, and fresh dill. Use a mandoline to slice the cucumber into extra-thin slices. Spread a layer of the cream cheese mixture onto one side of each piece of bread and layer cucumber slices on top. Cut the crusts from the sandwich to form a square and cut the sandwich on the diagonal to form two triangular sandwiches. Continue assembling sandwiches until you have used the whole loaf of bread.
Chicken Salad Puffs
1 package puff pastry
2 cups chicken, grilled & chopped
1 cup celery, diced finely
1 cup grapes, halved
½ cup onion, finely chopped
½ cup mayonnaise
1 tsp salt
Preheat the oven to 400°F. Cut the puff pastry into squares and arrange on a baking sheet. Brush pastry squares with melted butter, sprinkle with salt, and bake for 12-14 minutes, until golden brown. Combine chopped chicken, celery, grapes, onion, and mayonnaise and stir until well combined. On the bottom half of each puff pastry square, spoon 2-3 Tbsp of the chicken salad mixture. Top with the other half, securing with a toothpick if desired.
Spinach Quiche Bites
1 package pie crust
6 eggs
1 cup heavy cream
1 cup cheddar cheese, shredded
1 cup spinach, chopped
½ cup bacon, cooked & crumbled
salt and pepper, to taste.
Preheat the oven to 375°F. Roll out the pie crusts and cut them into circles to fit a mini muffin tin. Press the crusts into the muffin tin to form small cups. Whisk together the eggs and heavy cream and season with salt and pepper. Place a small amount of cheese, spinach, and bacon in each crust. Pour the egg mixture over the fillings until just full. Bake for 20-25 minutes or until the egg is set and the tops are golden. Let it cool slightly before removing from the tin.
Tomato Cheese Tartlets
1 puff pastry sheet
2 tomatoes, thinly sliced
¾ cup mozzarella cheese, shredded
1 Tbsp olive oil
¼ cup basil leaves, chopped
½ tsp salt
¼ tsp black pepper
1 egg, beaten
Preheat the oven to 400°F. Roll out the puff pastry, cut into 3-inch circles, and place on a prepared baking sheet. Score a smaller circle inside each and dock the center with a fork. Brush edges with egg wash. Layer a tomato slice, shredded cheese, salt, pepper, and basil inside each tartlet. Bake on for 15–18 minutes until puffed, golden, and the cheese is melted. Let cool slightly, then drizzle with olive oil and garnish with extra herbs.
Blueberry Scones
1 ¾ cups flour
¼ cup sugar
2 ½ tsp baking powder
¼ tsp salt
½ cup butter, cut into cubes
½ cup blueberries
½ cup milk
1 egg
Zest of 1 lemon
1 Tbsp lemon juice
Preheat the oven to 400°F. Whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs and then gently fold in the blueberries. Whisk together the milk, egg, lemon zest, and lemon juice. Combine wet and dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and gently pat it into a circle about ¾ inch thick. Use a biscuit cutter or a knife to cut out scones. Bake on a prepared baking sheet for 15-20 minutes, or until golden brown.
Mini Cheesecakes
1 (12 oz) package vanilla wafers
2 (8 oz) packages cream cheese, softened
¾ cup white sugar
2 eggs
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
Preheat the oven to 350°F.Line two 24-cup miniature muffin tins with paper liners. Crush vanilla wafers into fine crumbs. Press ½ tsp of the vanilla wafer crumbs firmly into the bottom of each paper liner to create the crust layer. Beat the softened cream cheese until smooth, then add the sugar, eggs, and vanilla extract, mixing until fully combined. Spoon the cream cheese mixture into each prepared muffin liner, filling almost to the top. Bake for 15 minutes, or until the cheesecake filling is set and no longer looks wet in the center. Once cooled, top each with 1 tsp of cherry pie filling.
Chocolate Covered Strawberries
12 strawberries, rinsed & dried
1 cup semi-sweet chocolate chips
1 Tbsp coconut oil
Combine chocolate chips and coconut oil and heat in 20-second intervals, stirring until smooth. Hold the strawberries by the leaves and dip into the melted chocolate, coating nearly to the top. Rotate to ensure even coverage. Refrigerate for about 15 minutes until the chocolate hardens. Melt additional chocolate, place it in a piping bag, and drizzle over set strawberries, then chill again.
Lemon Cookies
1 box (15.25 oz) lemon cake mix
2 eggs
½ cup vegetable oil
confectioners’ sugar
Combine cake mix, eggs, and vegetable oil. Place the dough in the refrigerator for at least 30 minutes to chill. Preheat the oven to 350℉. Form dough into 1-inch balls and roll in powdered sugar. Place balls of cookie dough on a prepared baking sheet and bake for 10 to 12 minutes. Cool on cookie sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Classic Tea Options
- English Breakfast, strong and traditional
- Earl Grey, light citrus flavor
- Green Tea, fresh and calming
- Herbal Teas, chamomile, hibiscus
- Iced Tea, peach, lemon, raspberry
Serve with:
- milk or cream
- sugar
- honey
- lemon slices
- fresh mint