Cooking Tea Party Recipes
So you ask, “Now, what Cooking Tea Party Recipes are best for
my child’s chef party?”
We have chosen recipes that are super fun for children to make themselves (with
a little supervision), and produce
simply delicious cookies, tea cakes, sandwiches, and more.
Your kids will be really proud of their masterpieces. And they will have an absolute blast in the kitchen. Just take a look below.
It is our goal to make you a super ‘cool’ mom, as your young ones all agree that these recipes are ‘hot’!
Caterpillar & Ladybug Cookies
your little chefs make these simple, yet ooh...sooo... satisfying treats!
cup butter, softened1
1/2 cups granulated sugar1 1/2 teaspoons baking
powder1/2 teaspoon salt1 egg1 teaspoon
vanilla2 1/2 cups
all-purpose flourPaste food colorings (red, blue, yellow)Purchased vanilla frostingSemisweet chocolate, meltedMiniature M&M's
Beat butter with an electric mixer for 30 seconds. Add
sugar, baking powder, and salt; beat until combined. Beat in egg and
vanilla. Beat in as much of the flour as you can with the mixer.
Hand-stir any remaining flour into the dough.
Divide dough in half. Using food coloring,
tint half of the dough green and the other half blue. Divide each half
of dough into four portions. You should have 4 portions of green dough
and 4 portions of blue dough. Roll each portion into an 8-inch-long rope.
Twist together one green rope and one blue rope. Shape the twist into a
1-inch-diameter roll. Repeat with remaining dough to make four
twisted rolls. Wrap rolls in plastic wrap. Chill 1 to 24 hours or until
firm enough to slice. Cut rolls into 1/2-inch slices. For each
caterpillar, overlap five to seven slices in a zigzag pattern on an
ungreased cookie sheet. Bake in a 375 degree oven 5 to 6 minutes or
until edges are lightly browned. Transfer to a wire rack; cool. Pipe
colored frosting for eyes and mouths; let dry.
Shape dough into a 12-inch-long roll. Wrap
roll in plastic wrap. Chill for 1 to 24 hours or until firm enough to
slice. Cut roll into 1/4-inch slices. Place slices 1 inch apart on an
ungreased cookie sheet. Bake in a 375 degree oven for 6 to 8 minutes or
until edges are lightly browned. Transfer cookies to a wire rack and let
cool. To decorate, use red paste food coloring to tint purchased vanilla
frosting. Spread red frosting on top of cooled cookies. Pipe melted
chocolate onto frosting. Spread red frosting on top of cooled cookies.
Pipe melted chocolate onto frosting to outline head and wings. Press
miniature candy-coated milk chocolate pieces into frosting for spots;
Hint: You may
want to get the dough ready ahead of time so that you can bake and eat
the cookies during the party!
Banana-Chocolate Chip Tea Bread
are planning on baking a banana cake, buy your fruit several days in
advance so it will have plenty of time to over-ripen slightly.
cup butter, softened3/4 cup sugar2 eggs
1 teaspoon vanilla1 cup mashed ripe bananas2 cups flour
1/4 teaspoon salt1 teaspoon baking soda6 1-ounce milk
chocolate bars, coarsely chopped
In one bowl cream the butter with the sugar. Beat in the eggs, then the
vanilla and mashed bananas.
another large bowl, stir together the flour, salt, and baking soda. Beat
into the banana mixture until just moistened and then stir in the
chopped chocolate bars.
Turn the batter into a greased and floured 9x5x3" loaf pan. Bake in 350
degree oven for 1 hour, or until it tests done with a toothpick. Let stand in pan for 10 minutes;
turn onto wire rack to cool. Slice when cool.
These scones are at their best served hot, so have them ready ahead of
time and put them in the oven just before tea time!
3/4 teaspoon packed fresh yeast or 2 1/8 teaspoons active dry yeast
1/2 teaspoon granulated sugar2/3 cup buttermilk2 cups
unbleached pastry flour1/2 teaspoon kosher salt
2 teaspoons baking powder1/2 teaspoon baking soda2 sticks
butter, cut into 1-inch cubes kept cold1/4 teaspoon nutmeg
the bottom3/4 stick (3 ounces) butter, melted1/4 cup
light brown sugar, lightly packed
1/2 teaspoon ground cinnamon
In a small mixing bowl, place the yeast, 1/2 teaspoon sugar, buttermilk,
and 4 tablespoons of the flour. Allow to sit for 3 minutes without
stirring. After sitting, whisk together and cover the bowl tightly in
plastic wrap. Set aside 30 minutes.
large bowl mix remaining flour, salt, baking powder, and baking soda.
Add the butter and mix until consistency is rice grain-sized. Do not
over work this mixture. Work quickly so that butter does not soften.
Transfer mixture to a bowl and make a large well in the center.
Pour in the yeast mixture. Using one hand, gently draw in the butter
mixture, mixing until just combined. The mixture will be very sticky at
and dry your hands. Dust them with flour. Turn the dough out onto a
lightly floured work surface and gently knead to gather into a ball. Pat
the dough out roughly 3/4 inch thick. Cut dough into pie-shaped
triangular wedges. Set them aside on a lightly floured surface, and
sprinkle tops lightly with nutmeg. Let them rest for 45 minutes.
Adjust rack to the center of the oven, and preheat to 400 degrees. Pour
melted butter onto baking pan. Place baking pans in freezer to allow the
butter to harden again (this keeps the butter from burning during the
cooking process). Sprinkle 1/4 cup of brown sugar, and the cinnamon over
the buttered baking sheets. Place the scones 1/2 inch apart on the
prepared baking sheets. Bake for 20 minutes, rotating baking
sheets halfway through to ensure even baking.
Doughnut Tea Cakes
Miniature tea cakes prepared in this fashiontaste just like cake
doughnuts... Our kids really love them and yours will too!
tablespoons butter, melted2/3 cup sugar or packed light brown sugar1 tablespoon baking powder1/2
teaspoon baking soda1/4 teaspoon ground nutmeg
1/2 teaspoon salt1 teaspoon vanilla2 large eggs
1 cup sour cream1 recipe Doughnut Preparation (see
Position a rack in the center of the oven. Preheat the oven to 400
degrees. Line a standard 12-muffin tin with paper cups.
bowl mix together flour, baking powder, baking soda, salt, and nutmeg.
another bowl whisk together eggs, sour cream, sugar, vanilla, and melted
butter. Add the flour mixture to the egg mixture. Incorporate the dry
ingredients with a few light strokes until they are just moistened. Do
not over mix; the batter should not be smooth.
Divide the batter among the tin cups. Bake until a toothpick inserted
in 1 or 2 of the cakes comes out clean; about 12 to 15 minutes. As
soon as the cakes are done, dip them 1 at a time in the melted butter
and then roll in the sugar mixture. Set on a rack to cool.
Doughnut Preparation: Melt
more butter and place it in a bowl just big enough for dipping mini
cakes. In a separate shallow bowl combine 1/2 cup sugar and 1 teaspoon cinnamon.