Afternoon Tea

Yesterday, I invited two of my friends over for afternoon tea. I didn’t want anything too overtop but I did want it to be special, especially because one of my friends had never had afternoon tea. I went with a  mismatched themed as I wanted it to be casual yet girly. I set the table with a white tablecloth and put a rose fabric topper made out of a thrifted piece of vintage fabric.

The centerpiece was a painted Mason jar with silk flowers. I would have loved fresh flowers but honestly, fresh flowers never last in my home. They are my cat’s favorite snack! I don’t support his addiction to eating  flowers, so I don’t tempt him by bringing them in. I wonder if they have a support group for people like me? Ha!

I used thrifted cloth napkins with the sweetest embroidered pink flower. Aren’t they so pretty?

Look at these beautiful little treats! I had my daughter help with making them and the decoration.

Afternoon tea is her favorite and she loves to help set up and decorate! A girl after my own heart!

I brought out this beautiful white teapot that my mamma bought for me last year. She got one to match for herself.

The sugar bowl is part of another set that was given to me as a going away present from some friends last summer. I love this set and use almost daily.

I served PG Tips again. I chose this one because both of my friends are coffee girls, so I wanted a full flavor tea.

Recognize this teacup? She has already made an appearance here.

I brought out my favorite creamer in my favorite pattern, Royal Albert’s Old Country Rose. A classic beauty!

I love the light reflecting off my pink depression plates. So pretty!

I served Lemon Curd Filled Vanilla Cakes with Vanilla Buttercream.

They were delicious! So moist and tangy from the lemon curd filling, and sweet and creamy from the vanilla buttercream. I love the fresh raspberry on top!


My daughter also made the Lemon Drizzle cakes. She wanted to make the recipe all on her own.

I think she did a great job!

I also served crustless mini quiches with peppers and dill. So scrumptious!

I brought out hats so my friends could wear them. They loved it!

We had a lovely time together chatting, sipping tea, enjoying all the lovely treats, and just having girl time. I asked my one friend who had never had afternoon tea how she liked it, and her answer was, “I can’t wait for the next one!” I think it’s safe to say she loved it!

Isn’t afternoon tea just so wonderful? I think so!



Sharing with:

Sticky Toffee Pudding


The first time I had sticky toffee pudding was at a tea room in Chattanooga, TN. I had just finished a lovely meal with my friend, Star, at the English Rose downtown and the server recommended it from the menu. I ordered one to share with my daughter, a decision that I regretted almost immediately. One bite in and I was in gastronomical heaven. Wow! the cake was rich, moist, sweet, gooey, delicious. Two bites in and I almost had to fight my daughter to get another bite. So, so good! At that moment, Sticky Toffee Pudding became my number one and most favorite dessert of all time.

As soon as I got home I researched the internet to find the best recipe. Some of the recipes I found were good, but none as delicious as the one I had at the tea room. I had to play around with different recipes until I got the right cake consistency and flavor. I think it took about 3 or 4 times but with every try, the texture and taste improved. I have to warn you though, this cake is highly addictive. I usually make individual cakes because they make a beautiful presentation when served, and also stay moister that way. I can’t say enough great things about this cake. So, If you are ready to have your life changed forever, then keep on reading…

Sticky Toffee Pudding

1 1/2 cups of dates, seedless

1/2 cup, hot boiling water

1 1/2 cups, self rising flour

1 tsp, baking soda, divided

1 tsp, baking powder

2/3 cup, dark brown sugar

6 tbsp, unsalted butter, at room temperature

2 eggs

1 1/2 tsp, vanilla extract


 In a bowl, add dates and pour boiling water over them. Add half of the the baking soda (1/2 tsp) and stir to combine. Allow that to sit for about 10 minutes until the dates have soften. While dates are getting soft, preheat the oven to 350º and grease a cupcake/muffin baking tray and set aside. Once dates are soft, use a blender or food processor and blend until smooth.

In a separate bowl, add the flour, baking soda (the remaining 1/2 tsp), and baking powder. In another bowl, cream together the butter and sugar until pale in color. Add the eggs, one at a time until well incorporated. Add the vanilla extract and mix together to combine. Add the date mixture, scrape down the sides of the bowl, and mix again until smooth. Using a spatula, gently fold in the flour mixture until all has been incorporated. Be careful not to over mix. The batter should be smooth and thick. Pour into the prepared muffin tin and bake until a toothpick inserted in the middle comes out clean, about 15-20 minutes, give or take. Allow the cakes to cool for about 5 minutes in the pan before turning them over onto a baking tray or any container with tall sides. Poke holes all over the cakes and pour the toffee sauce. Let them sit in the sauce and reserve some as well for garnish. These cakes last well over a week in the fridge. They also are great make ahead desserts for any tea or dinner party. Serve them warm with custard or vanilla ice cream, and you are in for an adventure! As my daughter would say, “It’s a party in my mouth!” Ha!

Toffee Sauce

1 3/4 cups, dark brown sugar

2 sticks, butter

1/2 cup, heavy cream (or 1/4 milk and 1/4 cream or half and half, which is what I normally use)

a pinch of salt

In a saucepan, on medium heat, combine all the ingredients together and stir. Once all the sugar has melted, allow the sauce to come to a boil and immediately remove from the heat. Pour over the cakes and save some for garnish. This sauce will hold in the fridge for a couple of weeks.

I hope you give this recipe a try. It truly is the best dessert I have ever had. Seriously, nothing beats this pudding…nothing. Oh! guess what’s even better? This is wonderful with a nice cuppa tea. Can life be any better? I think not! Go! Get baking, now!



Sharing with:

Chunky Monkey Banana Bread~Vegan

Tea time for us, is the time of the day in which we take a break from all our duties and sit together as a family. As much as we love tea, and all the yummy treats that go with it, it can get out control with all the sugar in baked goods. At home, I do my best to make most of the baked goods we have for tea. Not only do I enjoy baking, it is also a way to include my daughter in the process and provide a healthier treat. This banana bread is one of my family’s favorite tea time treats. It is moist, delicious, and healthy. It is dairy free and loaded with fiber. What’s not to love?!!!! This can be made into a large loaf or into muffins, for on the go breakfast or snack. I hope you give this a try. Send me a message or a comment and let me know how you liked it.


Chunky Monkey Banana Bread~ Vegan

1  3/4 cup, All Purpose flour

1  1/2 cup, mashed (over ripe) bananas

1 cup, brown sugar

3/4 cup, vegetable oil (I use coconut oil)

3 Tbsp, chia seeds

9 Tbsp, water

1  1/2 tsp, baking soda

1 tsp, salt

1/4 cup, chopped dates

3 tsp, vanilla extract

2 tsp, cinnamon

1/4 cup coconut flakes (optional)


  1. Heat oven to 350° and line a muffin pan with paper liners, or lightly grease the loaf pan.
  2. In a cup, add the chia seeds and water and mix together. Let it sit for a few minutes until it has bloomed and it is gelatinous. Omit this step and substitute for 3 eggs if you don’t want a vegan product.
  3. In a bowl, combine flour, sugar, cinnamon, baking soda & salt. Mix well.
  4. In a separate bowl, add the mashed bananas, oil, vanilla, chopped dates, chia seeds mixture, and coconut flakes (if desired). Mix well to combine.
  5. Add the banana mixture to the flour mixture and mix until well combined.
  6. Using an ice-cream scoop or two spoons, pour batter into the prepared paper liners, filling them about 3/4 of the way, or pour into the loaf pan. If desired, top with coconut flakes.
  7. Bake for about 20 minutes or until a toothpick or cake tester inserted in the center comes out clean, or for about 35 minutes for a loaf pan.
  8. Allow to cool for a few minutes before eating, or if you are like me, and have no patience, eat them while they are hot!



Sharing with: