Hello, Invisible Friends! Queen Bitty here to welcome you to the Tea Party for our newest Pond inhabitant.
For days, the Pond has been in a tizzy. The Flying Pigs flew in…
The Land of the Flowered Bed has been baking and cleaning for days…
The pink penguins have been making pink passionfruit sorbets…
King Baylor has been practicing jokes for days…
Even Booger the pie eating lobster came.
You see, King Baylor had a good reason to be so nervous. The tea party wasn’t just for anyone. It was for Gisele.
It’s a quite charming love story, you see. They met on magic.com, a site for all enchanted stuffed animals and toys looking for love. He was smitten by her pink horn, she loved his sense of humor…
Rumor is they are getting married in the fall.
Of course, we had to celebrate.
We feasted on Joanne’s chocolate raspberry tart…
And Megan’s zucchini and mushroom tart. Her dog Mario brought a fabulous appetizer…
Caramelized blue cheese and pear crostini.
Along with dozens of peanut butter and jelly sandwiches (and peanut butter, strawberry jam and cream cheese sandwiches…)
Chips and artichoke dip…
We also dined on key lime tartlets Liz and her lab Miss Lambeau brought…(recipe below!)
It was a lovely tea.
Gisele, the unicorn stick horse, agreed.
Jennifer’s famous spinach puffs
10 oz frozen spinach, thawed
1/2 cup diced onion
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/3 cup blue cheese salad dressing
2 Tbsp butter, melted
1/8 tsp garlic powder
1 package corn bread mix (Jiffy Brand, 8.5 oz)
Squeeze the liquid out of the spinach and combine it with the rest of the ingredients, mixing well. Chill the batter at least 30 minutes.
Preheat your oven to 350° F and line a couple of cookie sheets with parchment paper.
Drop by rounded spoonful (I like to use a cookie scoop) onto the prepared cookie sheets, leaving 2 inches between each. Bake 10-12 minutes or until the edges of each puff are golden brown.
Key Lime Tartets…adapted from my friend, Lisa, at Parsley, Sage, Desserts and Line Drives
8 tablespoons (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (Key limes preferred)
1 teaspoon Key lime zest
1 teaspoon vanilla
Preheat oven to 325º. Mix together melted butter, graham cracker crumbs and sugar till well combined. Pat crumbs on bottoms and sides of openings in a Lift and Serve Tart Squares Pan. Remaining crumbs can be pressed into 2 4-inch tart pans. Alternatively, press all crumbs into a 9 inch pie plate.
Chill for about 10 minutes then bake for 10-15 minutes till just golden. Cool.
Mix filling ingredients and pour into tart pan openings. Raise oven temperature to 350º. Bake for about 12-15 minutes for tarts and 15-20 minutes for pie or till just barely set. Cool to room temperature, then chill before serving.
Serve with sweetened whip cream and garnish with Key lime slices.
Stay tuned, Invisible Friends! A new Friday Five!
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