A BIRTHDAY TEA PARTY

“Each one should use whatever gift

he has received to serve others,

faithfully administering God’s grace in its various forms.”

I Peter 4:10

Last month was our youngest granddaughter’s 9th birthday and for the 1st time, we were able to celebrate with her!  Of course we had a Birthday Tea Party and found numerous ideas on Pinterest and supplies at local thrift shops plus used a few special dishes on hand. First Tea Party Invitations were printed and distributed to 6 friends.

The girls created Fancy Hats from headbands . . . 

Then came the planning of the big day, with several favorites of our granddaughter like butterflies and the color purple including activities . . . 

. . . and lots of accessories such as tulle, flowers, leaves, ribbon, sequins, etc.
that was displayed for use on a Stacked Tea Cup/Plate tower as the centerpiece.

table settings . . .  

Vintage floral plates paired with
a set of thrift shop pink/tan demitasse cups
for each guest created the tablescape

Tea Bag Party Favors filled with handmade treats
and Tea Cup Wrapped Cupcakes.

   

. . . and of course the food!

The menu included butterfly cucumber sandwiches, cheese & grape birthday picks, chocolate chip scones, Strawberry Roses and butterfly pretzel bites.

BUTTERFLY CUCUMBER TEA SANDWICHES: Thinly slice a cucumber then add salt and place in a strainer overnight to remove as much liquid as possible.  Blend 8oz cream cheese, 1 chopped green onion, 1Tbs fresh or 1tsp dried dill weed, salt and pepper.  Spread on butterfly shaped bread cut outs using 2 cucumbers for top wings and one for bottom wings.  Salt lightly and serve.

CHOCOLATE CHIP SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs, then add 1/4c mini chocolate chips.  Combine 1 beaten egg and 1/2c plain yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle 1/2 inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with egg mixture and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

BUTERFLY PRETZEL BITES: Cut edges of chocolate M&M’s for body and colored M&M’s in half for lower wings plus whole for upper wings.  Place a Wilton candy melt in the center of a Hanover pretzel snap and heat in microwave or low temp oven (200-250 degrees) just until they begin to melt. Press M&M body and wings into candy melt and let set a couple hours before storing in an airtight container.

Best of all, I got to play with my daughter and we both survived the day!!

                                                                                                   Joyce