Witches Tea Party... plus fabulous white pumpkin spice hot chocolate, gingerbread cookies & demented brownie pops!

I hosted a Witches Tea Party over the weekend.  I kept the group small so I could socialize and enjoy myself.  Our big Halloween party was the weekend before and we had about 150 people.  I didn't know half of them... Sheesh!

These Brownie Pop guys cracked me up!  I made them at midnight and I was tempted to wake someone up so they could see how dang cute they turned out!

I put a spin on the whole cake pop idea by using a 9x13 pan of brownies mixed with a jar of marshmallow cream for the inside and melted mint chips for the outside... boy were they good!

Don't you love the moldy cupcake I crocheted??? I think he's amazing!

We had herbal sugar plum tea, hot cocoa, sparkling ciders, apple juice and white hot chocolate as our beverages of choice!

White Pumpkin Spice Hot Chocolate

This stuff is crazy good!

8 cups milk
2 cups white chocolate chips
2 tsp vanilla
2 tsp pumpkin pie spice

Heat until white chocolate chips are melted and smooth.  Stir often to prevent burning.

Vintage silver plated spoons looked fabulous in a lidded jar!

This was my first attempt using wafer papers from Fancy Flours.  I used my favorite gingerbread recipe and homemade butter cream frosting and they tasted good, but they didn't lay totally flat.  I think I need a bit more practice.  I was super scared to try them, but they were easier to apply than I thought.  I bought some other wafer papers as well, so I'll try again!

Gingerbread Cookies

This is the gingerbread cookie recipe I've been using for 15 years.  It's pretty much no-fail.  It's also has no eggs in it so if you're looking for a no-egg cookie, here it is!  This is a great make-ahead recipe as well.  They stay fresh for a very long time, but you can lock them up with a piece of bread if you need them to stay soft longer.

¾ c butter

¾ c dark brown sugar

1 tsp salt

1 tsp baking soda

2 tsp ginger

2 tsp pumpkin pie spice

¼ tsp cardamom

¾ c corn syrup or molasses

¼ c water

3 ¼ c flour

Cream butter and sugar together.  Add salt, soda and spices.  Stir in water and corn syrup, gradually mix in flour.  Cover and chill for 2 hours.  Roll and cut into fun shapes with cookie cutters.  Bake on a lightly greased cookie sheet in preheated 350 oven for 10 minutes or until light brown around the edges.  Do not overbake!  Cool and decorate.

Buttercream Frosting 

3 c powdered sugar

1 c butter

1 tsp vanilla

1-2 TBSP whipping cream or half & half

With an electric mixer, mix together sugar and butter.  Beat on low speed until well blended and beat on medium for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for another minute, adding more cream if needed for desired spreading consistency.

I made-over a cheesy dollar store cardboard cupcake tower using scrapbook paper I had on hand and some tinsel garland.  It turned out nice and it comes apart so I can store and reuse it!

I set out an assortment of vintage snack trays, punch cups and teacups so everyone could mix and match as they so desired.

I can never resist deviled eggs at a gathering!  Besides everything I've already mentioned, I also served: cucumber slices topped with cream cheese & shredded cheddar, cucumber sandwiches on whole wheat, chicken salad w/wheat crackers, jalapeno jelly on cream cheese with crackers & tortilla chips, homemade tomatillo salsa w/tortilla chips, pickles, olives, cheese cubes, banana pudding and cranberry-orange-walnut bread.  It was all wickedly delightful!

Have a bewitching Halloween!