Monday, June 18, 2012

Good Morning Monday....&(Cherry mini Tea cakes)

This is the room that I want to wake up in...for some reason I just love wall paper and ever since I can remember I've wanted a room wall day.. Well I just don't know this silly weather it went from very hot to overcast today...looks as if it wants to rain...I have had a little bit of a hard weekend...but I'm okay...I have been busy working on my little pouch purses..I wanted to start a new one but I'm at Mom's and don't have much thread with me just the colors I was working with...Here is a photo of what I have accomplished...I got these done and two necklaces and one button...I'm really thinking I want a pearl button to over the top of the crocheted flower piece. I think it would make it so much more delicate...don't you...
I have so many ideas in my head, but my hands can't crochet fast slowly but surely I will get them out...
I wanted to share this recipe that I found for Mini Cherry Tea cakes... They looked so divine, I can't wait to make them..The blog was Cherry Chick...glad I saved the name..I like to give credit where its from...(Martha Stewart Living, July 2007)

Yield Makes 30

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1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries


Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
I hope that you try it cause I'm going too..If you do let me know how they are...I have some cherries I just bought the other day I want to go and make them. (though I'm trying hard not to eat anything fatty....Well Vee has a appointment today and we have to off to home to get I leave you with Love and wish you a most enchanting day today...I will be busy this week with appointments with everyone, well Mom & Vee....we find out what the baby is this week...


  1. Hi Janice, the cherry tea cake recipe looks great. I will give it a try! I would like to order 2 tea bag holders, without the necklace, just the holders, both of them pink with white trim. Will you please email me the total cost and your mailing address and I will send you a money order....let me know the postage, too.I know it will take you some time, but if possible I would like them by August 15. Let me hear, thanks, Egretta

  2. Hey Janice! You have no reply on your settings so I had to come over to find you! Love those Little Golden Books, maybe your son will be the reader and baby girl won't destroy the books. The ones from the 50s are pretty fragile. The ones from the 80s are more sturdy paper so hopefully, they'll survive another generation!


  3. Janice,your little purses are lovely. You have given me an idea now with your little tea bag holder. I will have to make one. I want to make a little pouch for my phone too.
    Must try those little cakes,they sound lovely. I will join you for tea when they're made. :) xxoo

  4. thank you everyone...Egretta, Tammy and Jeanette..I love the purses...let me know how yours come out...