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About Selena S.

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So far Selena S. has created 126 blog entries.

Double Chocolate Walnut Cookies

Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 salt
  • 1/2 cup softened butter
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 1/2 cup semisweet chocolate, chopped
  • 1/2 cup toasted walnuts, chopped

    • Combine flour, cocoa, baking powder and salt – set aside.
    Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
    Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
    Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.

By |2015-09-29T13:38:31-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Double Chocolate Walnut Cookies
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Dulce de Leche or “Sweet Milk”

Dulce de Leche “Sweet Milk”
We made this delicious treat for our Argentina Cultural Tea Party. We used this delicious recipe for the soft middle of the Alfajores or “cornstarch cookies”.

  • Preheat oven to 425°
  • Pour 2 – 14 oz. cans of sweetened condensed milk in 10″ glass pie plate. Mix in a few flecks of sea salt
  • Cover pie plate with heavy duty aluminum foil
  • Immerse pie plate in another baking dish with hot water approximately 1/2″ distance up the side of the pie plate
  • Bake 1 1/2 hours. The milk will brown and caramelize.
  • Super yummy for cookies, Brenda’s Signature Scones, or top of ice cream.
By |2015-09-29T13:34:14-05:00March 10th, 2015|Recipe Box, Tea Party Condiments, Tea Sweets|Comments Off on Dulce de Leche or “Sweet Milk”
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Breakfast Egg Cups

Terrace Avenue Inn Egg Cups

A signature dish that we love to serve with fresh scones, fresh fruit and premium tea!

  • Butter
  • Bacon or ham – enough for 2-3 tablespoons per ramekin
  • Eggs – enough for two per ramekin
  • Salt and Pepper to taste

    • Preheat oven to 350° and butter ramekins. Place 2-3 tablespoons of sauteed meat in each ramekin. Add 2 eggs to each ramekin – piercing the egg yolks. Salt and pepper to taste. 1 last dollop of butter (about a teaspoon) on top.
    Place ramekins in a baking dish with about 1/2-1″ space between each one. Pour 1/2″ of boiling water into the baking dish. Cover with foil Bake for 20 minutes. Check if egg whites are set. If not bake another 1-2 minutes.
    Be sure to visit our website! The Terrace Avenue Inn

By |2015-09-29T13:38:39-05:00March 10th, 2015|Breakfast at the Inn, Recipe Box|Comments Off on Breakfast Egg Cups
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White Bean with Pesto Soup

White Bean with Pesto Soup

  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped leek
  • 1 cup chopped celery
  • 2 Tablespoons chopped garlic
  • 2 15 1/2 oz cans diced tomatoes
  • 4 cans cannellini beans, drained and rinsed
  • chicken broth – add as much for desired consistency
  • salt and pepper to taste

    • In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
    Pesto

  • 2 oz fresh basil
  • 3/4 cup fresh grated Parmesan cheese
  • 1/2 cup fresh chopped parsley
  • 8 cloves garlic
  • 1 tomatoe
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Olive Oil – added after blended

    • Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.

By |2015-09-29T13:38:46-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on White Bean with Pesto Soup
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Gingerbread Fingers with Orange Cream Filling

The taste of sweet orange combined with spicy gingerbread.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup water
  • 1/3 cup dark molasses
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Garnish: Orange Zest
  • Orange Cream Filling (below)

    • Preheat oven to 350°. Grease and flour 9″ square pan. In medium bowl, combine flour, sugar, baking soda, ginger, and cinnamon.

    In separate bowl, combine water, molasses, butter, egg, and vanilla extract, and using electric mixer at medium speed beat until smooth. Combine flour mixture and water mixture. Continue beating at medium speed, scraping down sides of bowl several times. Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pan and let cool completely on wire rack.

    With serrated knife, trim 3/4 inch from each side of gingerbread; cut approximately 4 x 1 1/2 inch fingers. Cut each finger in half horizontally and evenly spread filling.

    Replace tops and garnish with a dollop of cream filling and orange zest.
    Orange Cream Filling

    • 1 – 3 oz package of cream cheese, softened
    • 1/4 cup butter, softened
    • 1 teaspoon grated orange zest
    • 1 cup confectioners’ sugar

      • In medium bowl combine cream cheese, butter, and orange zest. With electric mixer on medium beat until smooth. Add confectioners’ sugar and continue to beat until smooth.

By |2015-09-29T13:39:01-05:00March 10th, 2015|Recipe Box, Tea Savories, Tea Sweets|Comments Off on Gingerbread Fingers with Orange Cream Filling
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Green Pea Crostini

Green Pea Crostini

  • 16 frozen green peas
  • 5 green onions finely chopped
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 3 Tablespoons fresh squeezed lemon juice
  • cayenne pepper to taste
  • 1 French Baguette, cut into 1/2″ slices, buttered both sides and lightly toasted

    • Cook peas approximately 2 minutes, cool quickly in cold water and drain. Combine peas, onions, oil, lemon juice, salt and pepper to taste. Smash with a fork or use a food processor sparingly. Roughly chopped – do not make smooth. Serve on French baguette rounds with a thin slice of fresh Parmesan cheese on top.

By |2015-09-29T13:39:09-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Pea Crostini
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Green Tea Popcorn

Popcorn toppings are a favorite in our house. For something new and fresh try this green tea recipe. Green tea popcorn is a light snack and a new way to cook with tea.

Green Tea Popcorn

  • 1/2 cup popcorn
  • canola or olive oil for popping
  • sea salt to taste
  • 1 tsp finely crushed green tea

    • Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!

By |2015-09-29T13:39:16-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Tea Popcorn
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Hummus and Veggie Sandwich

Hummus and Veggie Tea Sandwich

  • hummus
  • cucumber thinly sliced
  • tomato thinly sliced
  • alfalfa sprouts
  • light or hearty bread

    • Spread hummus on your bread, layer with veggies, topping with alfalfa sprouts. For a traditional tea sandwich go ahead and cut off crusts, then cut sandwich into triangles. Enjoy!

By |2015-09-29T09:23:00-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Hummus and Veggie Sandwich
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Iced Tea

Making the Perfect Iced Tea

  • Measure out 64oz (8 cups) of fresh, cold water. Heat to desired temperature depending on the type of tea you are using.
  • Steep 3 1/2 Tbsp of tea leaves in the hot water for the same time you would do if preparing a cup of hot tea (ie, 5 minutes for black tea, 2-3 minutes for green, etc.)
  • Remove tea leaves from water and pour the hot tea over a pitcher of ice. Ice will dilute tea and cool it down quickly. You can add more ice if needed. Cooling your tea over ice will help prevent clouding. If you still experience any clouding in your iced tea, add a touch of boiling water.

    • Fun additions can jazz up your tea! Consider these options for every day or that special party…

  • Sweet Add-ins pomegranate juice, honey, 1/2 cup of fruit juices, Southern Simple Syrup
  • Fruit Add-ins Fruit always makes a festive add-in. Frozen fruit can help act as a cooling agent. Fruit dipped in Simple Syrup will add a touch of sweet along with the fruity flavor.
  • Fresh Herbs Herbs such as mint, sage, lemongrass, lavender, basil, verbena, and lemon balm will add fresh flavor and pizazz to your pitcher of iced tea.
By |2015-09-29T14:01:30-05:00March 10th, 2015|Brewing Tea 101, Recipe Box|Comments Off on Iced Tea
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Indoor S’Mores Cheesecakes

Indoor S’Mores Cheesecakes

  • 2 1/4 cup graham cracker crumbs
  • 1/4 cup sugar, heaping
  • 1/2 cup melted butter
  • 1 beaten egg white
  • 12 oz cream cheese (1 1/2 packages)
  • 1/4 cup sugar, heaping
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 oz bittersweet chocolate square, melted
  • jumbo marshmallows

    • Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
    Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
    Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

By |2015-09-29T13:34:50-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Indoor S’Mores Cheesecakes
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