2 Apps + A Cocktail for the Holidays by charity buchika

Teaselwood Design 2 apps and a cocktail collage.png

We thought we'd share the easy-peasy appetizers and cocktail recipes from our Scandinavian-inspired party table setting with you.


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Blackberry Ombre Sparklers
Festive + beautiful, this is a perfect signature cocktail for the holidays! (Originally from Mon Cheri Bridals)
  • 1 cup fresh blackberries
  • 1 cup sugar
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 1 bottle champagne
In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.Top with champagne. Garnish with fresh blackberries or the cooked blackberries and a sprig of rosemary.
Prep time: Cook time: Total time: Yield: Serves 4
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Blue Cheese Tart with Cranberry Chutney
I found this creamy, savory/sweet appetizer recipe from The Galley Gourmet. It's at its best the day it's made, but in a pinch it can be reheated and served the next day.
  • 1 1/4 c unbleached all-purpose flour
  • 6 T cold unsalted butter, cut into 1/2 inch cubes
  • 2 T cold vegetable shortening
  • 1/4 t kosher salt
  • 3-4 T ice water
  • 1 c heavy cream
  • 1 extra large egg
  • 2 extra large egg yolks
  • 1/4 t kosher salt
  • 1/8 t freshly ground pepper
  • 4 oz. quality blue cheese, crumbled
  • 1 large shallot, finely chopped
  • 1 (12 oz) bag of fresh cranberries
  • 1/3 c granulated sugar
  • 1/3 c packed light brown sugar
  • 3 T red wine vinegar
  • 1 small garlic clove, minced
  • 1 t chopped fresh rosemary
  • 1/2 t kosher salt
For the tart dough: In the bowl of a food processor, blend together the flour butter, shortening, and 1/4 t salt just until the mixture resembles pea-size meal. Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated.Squeeze a handful of dough together. If it doesn't hold together, add more ice water 1/2 tablespoon at a time until incorporated.Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle.Wrap and refrigerate for at least an hour, or until firm.Preheat the oven to 350º F. Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle. Fit the dough into a 13 1/2 x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes. Lightly prick the bottom and the sides of the tart shell with a fork. Line the shell with foil and fill with dried beans or pie weights. Bake until sides of the tart are set and edges are golden, about 20 minutes. Remove the foil and weights and bake until golden, about 10-15 minutes. Let cool in the pan on a wire rack for 20 minutes. Reduce the oven temp to 325º F. For the Filling In a medium bowl, whisk together the cream, egg, yolks, 1/4 t salt, and pepper until combined. Place tart shell on a baking sheet and scatter cheese over the bottom of the shell. Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes. Cool tart completely on a wire rack.For the chutney: Combine shallot, cranberries, sugars, vinegar, garlic, rosemary, and 1/2 t salt into a medium saucepan over medium heat. Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes. Let cool. The chutney can be made up to one week ahead and refrigerated, covered. Cut tart into 32-38 pieces and serve topped with chutney. Enjoy!
Prep time: Cook time: Total time: Yield: 32-38 bite sized squares

Recipe via The Galley Gourmet

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Dried Fruit & Pistachio Baked Brie
This yummy recipe is great for a quick holiday app. Originally from Home.Made.Interest, it's a classy stand-in for the not-so-classy typical holiday 'cheese ball.'
  • 1 wheel of brie
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, lightly crushed
  • 1/4 cup honey
Preheat oven to 350°F. Place brie on a baking sheet lined with a piece of parchment paper (just in case it leaks). When the oven reaches 350°F place brie in the oven and bake for 15 minutes. Combine dried fruit, pistachios, and honey in a small bowl. Remove from oven, top with the fruit, nuts, and honey, and serve with crackers.
Prep time: Cook time: Total time: Yield: 8 servings

A Turkey Day Recipe from Our Family at Teaselwood to Yours: Amaaazing Apple Pie by charity buchika

What would Thanksgiving be without apple pie? I mean, really. That’s like Easter with no eggs. Halloween with – GASP – no candy! Certainly not a world any of us would like to live in. So let’s get baking! We at Teaselwood just so happen to have the perfect apple pie recipe right at our fingertips ready for you and your Thanksgiving Day celebration.

Here goes:

Apple Pie Recipe

Teaselwood’s Apple Pie


  • 1 Pastry for double-crust pie
  • 6 cups of sliced pared apples (tart apples
  • that are meant for baking are the best)
  • 3 Tbsp. of flour
  • 1 tsp of ground cinnamon
  • ¼ tsp of ground ginger
  • ¼ tsp of ground nutmeg
  • 1 Tbsp. lemon Juice
  • 1 tsp vanilla
  • ¾ cup of honey (I like raw but regular works too)
  • 2 Tbsp. Butter


  1. In a small bowl, combine the flour and spices and set aside, in a large bowl, toss apples with lemon juice. Add flour and spice mixture toss to coat.
  2. In a small pan heat honey till it is a liquid consistency should not take long. Remove from heat add vanilla.
  3. Line a pie plate with bottom crust; trim pastry even with the edge. Fill with apple mixture; pour honey mixture over the top; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Beat egg white until foamy; brush over pastry. Cover edges loosely with foil.
  5. Bake at 375 ° for 25 minute. Remove foil and bake 20-25 minutes longer or until golden brown.
apple pie
Apple Pie Recipe
Apple Pie
Apple pie tablescape




All photos by Alice G Patterson Photography for Teaselwood Design

Cardamom Apple Cake: One of Teaselwood Farmhouse’s Fall Faves! by charity buchika

Applesauce. Apple crisp. Apple pie. Apples dipped in caramel. When it comes to apple recipes, you might think you’ve made it all. Well hold on to your hat. We at Teaselwood have got a new one for you and it’s ridiculously scrumptious. Three words: Cardamom Apple Cake. We tried a variation of this cardamom cake last summer and we were so obsessed with it we had to try this version. So grab an apple from the few leftover ones that remain after this year’s family trip to the orchard and follow the recipe below for a citrus-y, super moist, flavorful, perfect-for-nibbling-at-anytime-of-day cake.


Cardamom Apple Cake Recipe:


  • 2 ¼ c.  flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cardamom
  • 2 eggs
  • 1 ½ c. sugar
  • 1 ½ tsp. vanilla extract
  • 1 c. applesauce
  • ½ c.  butter
  • 2 tsp. butter melted
  • ½ c. plain yogurt
  • 2 tsp. lemon zest
  • 1 apple peeled and chopped (around 1 ½ cups)
  • 1 c. confectioner sugar
  • ¼ c. heavy cream
  • 2 tsp. apple cider


  1. Heat oven to 275 degrees and grease and flour Bundt pan.

  2. Mix together flour, baking soda, salt and cardamom and set aside.

  3. Cream eggs and sugar together on medium till thick. Reduce speed and add vanilla and applesauce. Add ½ cup of melted butter, yogurt and zest till combined. Add in flour mixture slowly.

  4. Peel and chop apple and add to cake mixture.

  5. Pour batter into prepared Bundt pan and smooth out top.

  6. Bake cake for 1 hour, then increase the heat to 350 degrees and bake 15-20 minutes, or until a toothpick comes out clean.


Our rustic cake stand is the perfect presentation for this fall treat! What are your favorite apple recipes?




Mother's Day Quiche recipe by charity buchika

Here it is, a week before Mother’s Day, and you still need to plan that amazing meal for Mom! If you’re anything like me, you just got back from spring break and you’re trying to catch up on all the things that didn’t get done last week (oops) and you’re lacking in the creative food department. Sigh.

Fear not. We have you covered.

Covered with a quiche, that is. Why? Simply because there is nothing tastier nor easier than a delicious quiche for brunch! Add a tossed salad and a decadent, light dessert with beautiful berries, and shazzam, you come out of this looking like Superwoman. You can even tack this recipe up on the fridge (wink, wink) for your husband and kids to whip up on their own. That’s how easy it is. Bonus: If they DO decide to take it on, creating the quiche doesn’t blow off too much of a bomb in the kitchen, either.


Spinach and Leek Quiche


1 tablespoon butter
¾ cup leeks, finely chopped
1 10-oz. package frozen chopped spinach (thawed and squeezed dry, or fresh works too)
1 1/2 cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups milk
Salt and pepper
Pinch of ground nutmeg


1. Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add leeks and sauté until wilted and most the liquid is gone. Transfer to a small bowl and let cool.
2. Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
3. Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.
4. Serve to Mama and make her proud.


In case you have not heard the news yet from our newsletter (which you can sign up here for) we are offering free shipping till Mother's Day with the code freeship.  And by the way we give you an additional bonus for signing up you get an additional 10% off your order!

Still lacking in the inspiration department for your table?  Take a peek at our past post Mother's Day Brunch at the Farm which is full of idea.

Happy Mother's Day to all the wonderful mom's out there and all they do for us.



(Photos: Alice G Patterson Photography for Teaselwood Design)

Valentine's Day Treat by charity buchika

Roses are red, violets are blue, I’ve got a date with a homemade heart-shaped chocolate chip cookie cake, how about you?

If the words CHOCOLATE CHIP COOKIE CAKE instantly solicited a pool of drool from your mouth like it did mine, you’re in luck, for I shall share the magical recipe here with you.

Sure, I have special plans with my husband and son this Valentine’s Day, but moreover, I have special plans for my sweet tooth with this homemade concoction that looks as sweet as it tastes. Yep, my sweet tooth and I are about to get reeeeal cozy and romantic this weekend. I invite you to do the same. With your own tooth, of course.


Another piece of the pie, er, cake, is our adorable heart dish from our stoneware collection. This little ditty is the whole package, cute (holding dips for hungry chip-bearing fingers to plunge into) and functional (baking cakes, pies and crisps to pastry perfection). Naturally, our showstopper of a heart dish is featured in our sugar cookie cake recipe below.

Valentine’s Day Cookie Recipe


  • 2 ¼ cups Flour

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 1 cup butter softened

  • 1 tsp vanilla

  • ¾ cup granulated sugar

  • ¾ cup brown sugar

  • 1 tsp vanilla

  • 2 eggs

  • 1 cup M&Ms

  • 1 cup chocolate chips


1. Combine : flour, baking soda, salt in a small bowl.
2. Beat butter, sugars and vanilla in large bowl until cream  
3. Add  eggs, one at a time, beating well after each addition
4. Gradually add in flour mixture to the butter mixture.
5. Add M&M’s and chocolates and mix them in.
6. Preheat oven to 375 degrees.
7. Press half the dough into your greased heart dish. (this recipe makes 2 hearts)
8. Bake 25 minutes (Keep a close eye on it so that it doesn’t overbake and turn into a Cookie Stone.) Sugar Cookie Mush would even be better than Sugar Cookie Stone.)
9. Serve and savor every last bite with your loved ones.

Happy Valentine’s Day, friends! I hope this recipe makes everyone’s day a little sweeter. I know it will mine. Thanks for reading.