DIY Mad Hatter Tea Party Ideas

Take a close look at this vintage Mad Hatter Tea Party centerpiece. You can replicate this by following a few DIY tips.

The keys were in the dollar bins at Michael’s. They are attached to some curtain rings.

At Michael’s little bottles can be purchased. Easy “drink me” signs can be made on the computer. 

Follow link for little Mad Hatter Hats {tutorial} and little Tea Party Chairs {tutorial} out of some wood cut-outs that were purchased for less than a dollar a piece.

Goodwill and other thrift stores are good places to find teacups and teapots. One teapot pictured here was spray painted gold. It is much cheaper to buy an inexpensive ugly thrift store teapot and spray paint it, than buy a nice one.

Teacup and saucer were purchased at the thrift store and placed in an upcycled dessert stand. 

Lastly, little white rabbit tea lights were used with scrapbook sized clocks and hidden within some moss in each centerpiece.

Fun food ideas

Caterpillar Grapes 

made with grapes, mini chocolate chips and vanilla frosting.

Eat Me Cookies-bake your favorite cookies. Use prepared gel icing for lettering.

The following link has a variety of ideas for invitation, decorations, food, drinks, costumes and games. 

http://www.alice-in-wonderland.net/mad-tea-party-ideas.html

Mad Hatter Tea Party

The Hatter (also called the Mad Hatter or Hatta) is a fictional character in Lewis Carroll's "Alice's Adventures in Wonderland" and its sequel "Through the Looking-Glass". He is often referred to as the Mad Hatter, though this term was never used by Carroll. The phrase "mad as a hatter" pre-dates Carroll's works and the characters the Hatter and the March Hare are initially referred to as "both mad" by the Cheshire Cat, with both first appearing in Alice's Adventures in Wonderland, in the seventh chapter titled "A Mad Tea-Party".

Lucky for me I didn't have travel down a rabbit hole to find the tea party. I only had to drive 20 some miles to The Mad Hatter Restaurant-Tea Room. 

It is a charming restaurant in an old vintage style house nestled among the pines in Anoka, MN. 

If you followed the signs

it wasn't hard to find the front door.

Some in our group forgot their hats but the owners thought of everything as you could borrow or buy.

Lucky Anne remembered to wear her hat!

The staff was gracious and dressed to "the nines" in their tea party apparel.

The lunch was great but the dessert was the shining star a flourless chocolate torte topped with an edible orchid, strawberry and cream.

Browsing Pinterest and the Internet can provide you with endless ideas for setting up your own Mad Hatter Tea Party. 

Several postings this week will be devoted to Tea Party ideas and foods. Here's a link to Tea Time to get you started. 
http://sockfairies.blogspot.com/2014/05/time-for-tea.html

Weekend Round-Up

Some of the Week's Best

A celebrated duo reunites for a look at poems through history inspired by objects—earthly and celestial—reflecting the time in which each poet lived. The book title is based on a Billy Collin's poem Death of a Hat, a tribute to his father. Last Father's Day I posted that poem. 

http://sockfairies.blogspot.com/search?q=+death+of+a+hat+by+billy+collins

A book-eating moth in the early Middle Ages. A peach blossom during the Renaissance. A haunted palace in the Victorian era. A lament for the hat in contemporary times. Poetry has been a living form of artistic expression for thousands of years, and throughout that time poets have found inspiration in everything from swords to stamp albums, candles to cobwebs, manhole covers to the moon. In The Death of the Hat: A Brief History of Poetry in 50 Objects, award-winning anthologist Paul B. Janeczko presents his fiftieth book, offering young readers a quick tour of poets through the ages. Breathing bright life into each selection is Chris Raschka’s witty, imaginative art.

BHG newest publication Fall Baking Bake the Season is available at bookstores and grocery stores.  Apple Cranberry Slab Pie, Praline Crunch Cake, S'more Bars and a Bacon Apple Tart were just some of the pictures that made me practically swoon :) 

But this brownie recipe is the one that really caught me attention for the week.

 Fudgy Pudgy Brownies

Cook's notes: Rich, dense brownies with a secret ingredient (white chocolate!) and studded with tons of chopped walnuts. Use high quality unsweetened chocolate. 
Recipe comes from browneyedbaker.com

Ingredients:

• ¾ cup unsalted butter, at room temperature
• 5 oz. unsweetened chocolate, finely chopped
• 3 oz. white chocolate, finely chopped
• 3½ TB. sifted Dutch-process cocoa powder
• 1⅓ cups granulated sugar
• 3 eggs, at room temperature
• 1½ tsp. vanilla extract
• ¾ cup all-purpose flour
• Pinch of fine sea salt
• 1 cup walnuts, coarsely chopped

Directions:

• Preheat oven to 325 degrees. Lightly grease an 8-inch square pan and line with parchment paper.
• Place the butter, unsweetened chocolate, white chocolate and cocoa powder in a medium heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth.
• Transfer melted chocolate mixture to a large bowl. Whisk in the sugar until completely combined. Add the eggs and vanilla extract and whisk until the mixture is thick and glossy. Using a rubber spatula, gently stir in the flour and salt, then fold in the chopped walnuts.
• Scrape the batter into the prepared pan and smooth the top into an even layer. Bake until the brownies are slightly puffed and the outer edge looks set about 30 minutes.
• Remove the pan from the oven and cool 20 minutes. Lift brownies from pan but leave on parchment paper and place brownies/parchment  paper on wire rack to continue cooling. Refrigerate for 1 hour. Slice and serve. Brownies should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

Friday Sock Fairy Adventures

Pay Attention: Leave Room in Your Garden for the Fairies to Dance

Vocabulary: Mortals-humans
Distracted-not paying attention
Gossamer-a very fine, light delicate material that is made from cobwebs spun by small spiders
Elderberry-berries and blossoms from this plant are used to make fairy wine 
Last week we left off in the story with Will and Melinda at the fairy ring. The Queen Fairy was having a meeting with all the flower and woodland fairies. Will had been warned not to step inside the fairy ring. He could be lost to other mortals for 7 years. 
Will is hoping the Fairy Queen will help him. He wants to go back to Sock Bank to find more matching socks for the bag of mismatched socks he got at the Sock Mart. He tells the Fairy Queen if he gets gold coins he will give half to her for the Fairy Pot. But he knows the Sock Bank Security will try to capture him. The Queen Fairy gives Will a bottle of pixie dust. Will is distracted by the music, the moon coming up and fairies who begin the dance around the tree inside the fairy ring.  He does not hear the Queen Fairy's directions on how to use the pixie dust. And we as the reader hope that Will will remember... 
Legends might warn you that those who join the Fairy dance within the circle under the moon are sometimes lost to time and place and may even disappear forever..."

A Feast and A Dance Under the Moonlight
Will stuffs the small bottle of pixie dust into his pocket.  

Just looking at the huge feast laid out underneath a gossamer canopy made Will hungry. He saw twigs, dew drops, an elderberry punch, cakes baked in the shape of toadstools, tomato toadstools, sweet acorns and berries.

The table was decorated with some of the fairies favorite flowers; Bluebells, Forget-Me-Nots, Primroses and Violets. Even mossy greens were used as decorations around the toadstool cake.  
But the sweet sounds of the elves on their violins and the pixies playing their flutes made him forget his hunger. As the music got louder Will began to spin and twirl about to the music getting closer and closer to the fairy ring. He watched the fairies circling round and round the tree going faster and faster as the music picked up speed. Will twirled and spun even faster keeping time to the music.

"Will, slow down, shouted Melinda. Did you make sure your pixie dust top is on tight? Didn't you hear what the Queen Fairy told you what will happen if you spill the dust on yourself?"  
Will did not seem to care what she was shouting. He was having such a good time dancing and enjoying the music. Several pixies who were nearby dancing grabbed his hand and led him toward the circle of toadstools or the fairy ring. Will whirled and whirled about joining hands with the dancing fairies, laughing and singing. Suddenly Will disappeared from sight.  
  
 Friday Sock Fairy Adventure August 28th Inside the Fairy Ring

Cranberry Orange Zucchini Muffins

• Zucchini (‘courgette’ in French) is a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for ones that are firm and heavy for its size. Do not wash until ready to use.
• One zucchini is a 'zucchina.'
• The largest zucchini weighed 65 pounds and was 7 feet 10 inches long.
• There are 37 people in the U.S. listed on whitepages.com with the last name 'Zucchini' and an additional 47 with the last name 'Zucchino'

Fettucune with Zucchini and Toasted Pecans 

This time of the year gardens are bursting with zucchini. Southern Living has posted 30 zucchini recipes as a savory side dish or as part of a main course. http://www.southernliving.com/food/kitchen-assistant/zucchini-recipes

Cranberry Orange Zucchini Muffins

Cook's notes: Cranberry Orange Zucchini Muffins are a great way to use up zucchini surplus. You can bake these muffins and freeze extras for another time. I would hold off on adding the glaze if you freeze them though. Once muffins are thawed you can make the glaze. The orange juice in the glaze brings out the orange flavor in the muffins. Recipe makes 16- 18 medium sized muffins. 

Recipe adapted from shugarysweets.com

Ingredients:

For the muffins

• 2 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. kosher salt
• 1 cup shredded zucchini
• 2/3 cup buttermilk 
• 1/3 cup butter, melted
• 1 large egg
• zest of one orange
• 1 cup frozen cranberries

For the glaze 

• 1- 1/2 cup powdered sugar
• 1 orange, juiced (about 3 TB.) 

Directions: 

• Preheat oven to 350 degrees Spray muffin cup pan with baking spray. Set aside.
• In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon,nutmeg and salt together. Add zucchini, buttermilk, melted butter, orange zest and egg. Fold in cranberries.
• Fill muffin cups 2/3 full. Bake for 17-19 minutes or until toothpick comes out clean.
• Cool on wire rack 5 minutes, then remove from pan and cool completely.
• For the glaze, whisk together the powdered sugar and orange juice until smooth. Dip tops of cooled muffins in glaze, and allow to set. 

ENJOY.

Copycat Recipe PF Changs Chicken Lettuce Wraps

LETTUCE INTRODUCE YOU TO A  COPYCAT RECIPE
Chicken Lettuce Wraps and Living Butter Lettuce

Cook's notes: If anyone has ever been to P.F. Chang’s, you know that Chicken Lettuce Wraps are one of their signature meals. So when I found a copycat recipe to make my own version at home it was too good to pass up plus it's a fraction of the price from the restaurant and no doubt healthier.
It was a first for me buying what was advertised living butter lettuce. The living part was a bit scary at first read. Usually the restaurant serves chicken filling in iceberg lettuce but I liked the texture of this lettuce better and it was easier to roll taco style.  
I consulted with my son who was the chief taste tester on the hotness level. I started out with one teaspoon and worked my way up to almost 2 teaspoons.
Not only did the recipe taste quite close to PF Changs but it was put together using one pan and completed in under 30 minutes!  Recipe serves 4 and came from damndelicious.net

Chicken Lettuce Wraps
Ingredients:

• 1 TB. olive oil
• 1 lb. ground chicken 
• 2 large garlic cloves, minced
• 1 cup sweet onions, diced
• 1/3 cup hoisin sauce
• 2 TB. soy sauce
• 1 TB. rice wine vinegar or red wine vinegar
• 1 TB.grated fresh ginger
• 1-2 tsp. Sriracha
• 1 (8 0z. can) diced water chestnuts, drained
• salt and pepper to taste
• 2 green onions, thinly sliced
• 1 head butter lettuce
• 1/3 cup chopped peanuts

Directions:

• In a large fry pan heat oil over medium heat.  Add ground chicken, sweet onions and garlic. Cook until browned 5-8 minutes, stirring constantly.
• Wipe pan clean of excess fat with paper towels, moving chicken from side to side in the pan until it is cleaned.
• Stir in hoisin sauce, soy sauce, wine vinegar, ginger, Sriracha and water chestnuts. Cook on medium low for 5-6 minutes. Season with salt and pepper as needed.
• To serve place 1/2 cup cup chicken filling on one butter leaf lettuce, top with green onions and chopped peanuts. 

Bon Appetit!

Go Asian

Thai Crunch Salad with Peanut Dressing

You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal.  If you use cucumbers, be sure to remove the seeds, as they can make the salad watery.

Salad serves 4 and comes from onceuponachef 
Ingredients
For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 TB. unseasoned rice vinegar
• 2 TB. fresh lime juice, from one lime
• 3 TB. vegetable oil
• 1 TB. soy sauce
• 2 TB. honey
• 2-1/2 TB. sugar
• 2 garlic cloves, roughly chopped
• 1-TB. fresh ginger, peeled and finely chopped
• 1/2 tsp. salt
• 1/8 tsp. crushed red pepper flakes
• 2 TB. fresh cilantro leaves, finely chopped

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame or coarsley chopped radishes
• 2 medium scallions, thinly sliced

Directions:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Garden Slaw with Asian Dressing

This side-dish salad tastes great with burgers or pulled pork sandwiches. Or you can toss the slaw with shredded chicken or chopped cooked ham for a main-dish salad.

Recipe from Midwest Living
Ingredients:

Dressing:

• 3 TB. rice vinegar or white wine vinegar
• 3 TB. canola oil or vegetable oil
• 2- 1/2 TB. sugar
• 1 tsp. toasted sesame oil 
• 2 tsp. grated fresh ginger
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/8-1/4 tsp. crushed red pepper

Salad

• 4 cups shredded green and/or red cabbage
• 1 cup julienned or coarsely shredded carrot
• 3/4 cup bite-size strips green, red, yellow and/or orange sweet pepper
• 1/2 cup coarsely chopped radish or endamame
• 1/4 cup snipped fresh cilantro
• 1/4 cup thinly sliced green onion

Directions
For dressing: In a screw-top jar, combine vinegar, canola oil, sugar, toasted sesame oil (if using), ginger, dry mustard, salt and crushed red pepper. Cover and shake well.
For Salad:In a large bowl, combine cabbage, carrot, sweet pepper, radish, cilantro and green onion. Pour dressing over vegetables. Toss to coat. Chill, covered, for 2 to 24 hours, then toss before serving.
Variation:Easy Garden Slaw: Prepare the slaw as directed above, except substitute 5 cups packaged shredded cabbage with carrots (coleslaw mix) for the cabbage and carrot.

Helpful Hint if you forgot to plan ahead for eggs and butter to be at room temperature
Cover eggs in a bowl with warm tap water. Add in a wrapped stick of butter. The waxed paper wrapping keeps the butter dry in the water. Warm for 5 minutes and you should have room-temperature eggs and butter.