Scone class, Free Shipping Ends Tuesday, Recipe

Dear Tea Lovers,

Valentine’s Day is just around the corner. Can you believe it? It’s the perfect occasion to make our Chocolate Raspberry Scones. Impress your family and friends with these delicious treats. When served hot, they just melt in your mouth. You can learn how to make them on February 6th at 11AM at the Antique Trove. The class will cover making these delicious scones as well as Devonshire Cream (of course you’ll get to sample one, hope to see you there!) If you’re adventurous, the recipe is in Making It Your Own Afternoon to Remember so you can try it on your own. These are probably the hardest scones out of the bunch to make – but they’re worth it as are the Chocolate Mocha Chip Mini Cakes. The mini cake recipe is found at the bottom of this message. :-)

In honor of Valentine’s Day, all chocolate teas are 15% off for the month of February (on-line only.) This includes: Chocolate Mocha Spice, Chocolate Peppermint, Chocolate Raspberry Truffle, Chocolate Delight, Sweet Almond Joy, Tiger Eye, Moonlight Sonata (cherry, chocolate) and our new one, Chocolate Caramel Turtle. These teas make perfect gifts for those watching their weight and who are trying to avoid those wonderful Valentine’s chocolates.

Have a fantastic weekend!

Amy

Upcoming Events:

Now – Chocolate Tea goes on sale until the end of February
February 2nd – Last day for free shipping on orders over $20.00
February 6th at 11AM – How to Make Chocolate Raspberry Scones Class
February 15th – Last day to purchase pre-order cookbooks and receive free shipping.
Coming in March – How to Host a Spring Tea Party and How to Make Decorative Sugars!

Recipe:

Chocolate Mocha Chip Mini Cakes p. 99 (Tea Time Tidbits and Treats)

1 chocolate cake mix
1 lg. pkg. instant chocolate pudding
1 c. buttermilk
4 eggs
1/2 c. oil
1/2 c. strong coffee
2 c. semi sweet chocolate chips

Glaze:

1 lb. powdered sugar
1/3 c. Dutch processed cocoa
Hot water

Preheat oven to 350 degrees. Mix together first six ingredients. Beat until well mixed about 3 minutes.
Fold in chocolate chips. Spray mini bundt pans with flour spray. Fill pans with batter about two-thirds full. Bake about 10-13 minutes or until done with a toothpick. Cool completely before glazing. Makes about 36 mini bundt cakes. These freeze very well.

For glaze:

Mix sugar and cocoa together. Gradually add 2-4 T. hot water until desired consistency. Drizzle over cakes or make the glaze thin enough so you can actually dip the cooled cakes into the glaze.