Yummy tea time recipes

This week's Gracious Hospitality's Blog-a-thon is all about our favorite tea time recipes. I can't wait to go back and find new recipes from the other participating blogs!

Below are two great recipes but if you here are others labeled "tea time" on my recipe blog.

This is a new cookie I just made for my husband's birthday. He loves German chocolate cake so I decided to make these instead of cake (with just the three of us to indulge). They're remarkable!

I've had the recipe cut out from Taste of Home for awhile (I have one entire recipe box just for cut out recipe "cards" from Taste of Home, Country Woman, etc.). It is not difficult but it is a little time consuming. However, it is SO worth it! Yummy... BUT RICH!


German Chocolate Cookies

Cookie Dough:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 12 oz. pkg. chocolate chips
1/4 cup flaked coconut

German chocolate icing:
1 egg
1 5 oz. can evaporated milk (or measure 5 oz. from larger can)
2/3 cup sugar
1/4 cup butter (no substitutes)
1- 1/3 cups flaked coconut
1/2 cup chopped pecans

Chocolate drizzle:
12 oz. chocolate chips
-0r-
dipping chocolate
(I had some dipping chocolate left so I melted it and it worked great)

For frosting, in a saucepan, combine the egg, milk, sugar, and butter. Cook and stir over medium-low heat for 10 - 12 minutes, or until slightly thickened. Mixture will reach 160 degrees (I didn't check temp, I just stopped when mixture thickened). Take off heat. Stir in coconut and pecans. Set aside and let cool.

In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt. Gradually add to creamed mixture. Stir in 2 cups chips and coconut. Drop by tablespoons 2" apart onto ungreased baking sheets. (I used my cookie scoop, which looks like a little ice scream scoop). Bake at 350 for 8 to 10 minutes or until lightly browned. Cool on baking sheet for ten min. before removing to wire racks to cool completely.

In microwave, melt the chocolate chips or chocolate dipping chocolate. Frost the cookies when completely cool. Drizzle with melted chocolate.

(Recipe originally from Taste of Home magazine)

Here is another of my scone recipes, already posted on the recipe blog.


Cinnamon Chip Scones

3 cups self-rising flour
1/2 cup sugar
1 stick butter, room temperature (yes, I know scone recipes usually call for cold butter)
1 cup heavy cream
1 cup cinnamon chips

Preheat oven to 350 degrees. Lightly butter cookie sheet.

In large mixing bowl (I used my stand mixer), mix flour and sugar.

Mix in butter with dry ingredients just until mixture resembles cornmeal. (I just used the paddle attachment and it worked fine.)

Add heavy cream and cinnamon chips to mixture. Mix together until dough forms, mixing as little as needed.

Pat into a 1/2 inch thickness and cut out with a 2 inch biscuit or cookie cutter. Place on greased cookie sheet.

Bake 9-10 minutes or until edges begin to brown. Do not over bake.

I let them cool on the baking sheet.

Makes nine scones.