Joy to you – tea ladies and tea-lovers all! Brrrrrr!! Been a bit chilly this week as we’ve welcomed freezing temperatures and blankets of snow that – though visually beguiling . . .
Invites bundling up . . . and a steaming cuppa tea to warm heart, hands, and bellies.
Checking my wintertime tea cabinet display, I note the whimsical setting of a wintry woods peopled by a couple of snowmen in concert with log cabin and moose!
Not to mention this little encouraging thought:
Yes – God DOES indeed keep His promises! Spring IS just around the corner with the promise of warmth, color, and new life! But, our winter is not quite ready to depart – so a cozy with a cuppa is the perfect way for me to spend this snowy day – with snowmen for tea!
But, what to serve???
Well, with my green tea of choice noted above – I’m thinking Almond Cookies – of course! Experimenting with a flourless cookie recipe, I completely upended it and made it my own – chock full of healthy ingredient substitutions and additions – and all the better for it, in my mind.
The kitchen warmed up swiftly with the oven on as I stirred the batter and spoon-swirled little round balls onto my well seasoned baking stone.
I only have one stone that I use exclusively, so baking cookies ends up taking all morning since I can only bake sixteen of these goodies at a time!
And – not to leave good enough alone – I had to stuff them with more vitamin and fiber rich goodness pressing a dollop of Polander’s All Fruit Blueberry between two cookie rounds creating a tea sandwich treat delicious to eat!
Suddenly, I was thinking “blueberries” and decided to go with this sweet Myott “Forget-Me-Not” blue and white vintage cup, saucer, and dessert plate . . .
The absolute perfect size to display a serving of my cookie sandwiches! Yet – instead of my green tea, I now decided to go with the Blueberry Rooibos tea to match the blueberry filling.
I really love this little vintage china trio! Such a find at the Goodwill – with a custard dish besides – and all for $1.50!!
Just look at the embellishment and thumb grip tip of the handle – my favorite part of the cup, with that Art Deco look – though I am not sure of the age on this pattern.
The delicate little robin’s egg blue flowers take me back to the aforementioned promise of God that spring is just around the corner!
My Snowman friends are delighted with my selection today – especially the sweet little thrift shop snowman creamer – decked out with woodland details making him quite at home in a setting with a log cabin teapot –
And, what do you think of this whimsical moose teapot which captured my heart last fall at the aforementioned teashop? Karan put him aside for me until I saved my pennies for this frivolous find. I’ve been planning this post since then, you know!!
Now – back to those Almond Blueberry Sandwich Cookies – here’s my recipe:
1 cup fresh ground almond butter (I get mine at the local Amish market)
2/3 cup honey
1 egg (may use egg beaters substitute)
1 teaspoon organic almond extract
1 teaspoon baking soda
4 Tablespoons Bob’s Red Mill Organic Golden Flaxseed Meal
2 teaspoons Organic spelt flour
1/2 cup Bob’s Red Mill Gluten Free Quick Oats
Set oven at 350 degrees. Mix almond butter, honey, egg, extract well. Sprinkle and mix in the baking soda. Add each of the dry ingredients one at a time and mix well – thick and sticky. On an ungreased baking stone (may use parchment lined cookie sheet) drop a swirled teaspoon round onto the stone about three inches apart. Bake 10 minutes – cookies should look “set” but they won’t look “done”. Rest cookies on the stone for about 5-7 minutes before removing carefully to a cooling rack. Use your favorite jam or fruit filling and make little cookie sandwiches. This recipe makes about 50-60 single cookies – 25-30 sandwich cookies.
Feel good about yourself eating them – low sugar, good protein, omega 3, good source of fiber (especially with blueberry filling), easily digestible – Yay!!
Wow – typing this out makes me hungry for just one more . . . I’ll close now – we’ve another snowstorm coming in this evening so I best prep the kitchen for another batch – and cuppa!
Sharing Snowmen for Tea with: