Jane Austen Themed Bridal Shower

The next shower on the calendar was a double bridal shower with a Jane Austen theme. The brides-to-be will soon be sisters-in-law. Their separate wedding colors did not go together, so I just did colors completely different from either of their wedding colors and chose colors that would go more with the Jane Austen theme which was a soft pink and gold.

This is the invitation I created using designer papers from Hobby Lobby, adhesive from Tombow, frame die from Nestibilities, and a free svg cutting silhouette image. 

I bought some old frames from Goodwill and spray painted them all gold, so that they would match. I then printed some Jane Austen quotes and put them inside each frame to decorate the tables.

As you walked into the room this was on the table to sign in. I had separate sheets for each of the girls as well as separate address labels for the attendees to fill out.

Decorations on the table...book page base that I created for THIS shower last year, paper doily, battery operated candle that I added lace and gold ribbon that looked like something from days gone by. Frame with Jane Austen quote and jelly jar with silk flowers and pearls hanging out of each jar.

withe the candle on:

I found these napkins that I thought fit the theme at Party City

Food Table:

We served tea party themed food

Blueberry Ricotta Scones and Cranberry Orange Scones with Lemon Curd, Honey, and homemade apple butter

You can't have a tea party without cucumber sandwiches. These are made with the cocktail bread you can find at most grocery stores and topped with chive flavored cream cheese, a cucumber slice, and sprinkled with dill.

fresh homemade whipped cream and strawberries

Oreo truffles

Recipes and Links:
Blueberry Ricotta Scones
Lemon Curd
Cranberry Orange Scones
Oreo Truffles

free svg silhouette
invite inspiration
Jane Austen inspiration board
Tombow Adhesives: Mono Adhesive Dots, Adhesive Tabs, Mono Multi Liquid Glue

Blueberry Ricotta Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 teaspoon lemon zest
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, beaten
• 1/2 cup (Whole Milk) Ricotta Cheese
• 3 tablespoons Whole Milk
• 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling
• For the (optional) lemon glaze:
• 2 tablespoons fresh lemon juice
• 3/4 cup confectioners sugar

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
4. In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
5. Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
6. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
9. Cool for about 10 minutes, then make your glaze.
10. For the glaze:
11. In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

The Best Lemon Curd

Yield: Makes about 2 and 1/4 cups

Recipe by The Food Charlatan

Ingredients

• 1+ tablespoons lemon zest, optional*
• 3/4 cup fresh lemon juice (3-4 large lemons)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs + 4 large egg yolks
• 4 tablespoons butter (1/2 stick), chopped**

Instructions

1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
4. Return the pot to the stove and add the rest of the eggs while stirring. If you don't stir you may curdle your eggs.
5. Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
6. Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
7. Stir the chopped butter into the lemon curd until it's completely melted. This is a good time for a large spoonful of hot lemon 
8. Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
9. Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
10. Transfer to a plastic container. Keeps for 1-2 weeks.
Notes *The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out. (my note, I did not add the lemon zest)

Cranberry Orange Scones Recipe

Prep time: 15 mins Cook time: 16 mins Total time: 31 mins

Serving: 12 scones

Ingredients

·         2½ cups all-purpose flour

·         2 Tbsp sugar

·         1 Tbsp baking powder

·         ¼ tsp salt

·         ½ Tbsp grated orange zest (from ½ orange)

·         ½ cup (1 stick) cold butter, cut into chunks

·         2 large eggs, lightly beaten

·         ½ cup heavy whipping cream + 1 Tbsp to brush the top

·         ¾ cup dried cranberries

·         1 Tbsp coarse/raw sugar to sprinkle the top, optional

·         ⅔ cup powdered sugar

·         1 Tbsp freshly squeezed orange juice

·          

Instructions

1.    Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, stir together 2½ cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, ¼ tsp salt and ½ Tbsp grated orange zest.

2.    Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.

3.    Toss in ¾ cup dried cranberries and stir gently to combine. Make a well in the center and set aside.

4.    In a medium bowl, whisk together 2 eggs and ½ cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.

5.    Turn dough out onto a generously floured surface and pull it together into a round disk, about ¾" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).

6.    Remove scones from the hot baking sheet and let cool 15 min then whisk together ⅔ cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones.

Cookie Truffles

Ingredients

• 1
  11.9 ounce package chocolate sandwich cookies with white filling (30 cookies), finely crushed
• 1
  8 ounce package cream cheese, softened
• 1
  pound white baking chocolate, coarsely chopped

Directions

1. Line a large baking sheet with waxed paper or foil; set aside. In a large bowl combine crushed cookies and cream cheese. Beat with an electric mixer on low speed until well mixed. Shape mixture into 1-inch balls. Chill or freeze until firm.
2. In a large saucepan cook and stir white chocolate over low heat until melted; cool slightly.
3. Dip each ball into melted white chocolate; let excess drip back into pan. Place dipped truffles on the prepared baking sheet. Chill truffles about 1 hour or until firm. Store, covered, in the refrigerator up to 1 week or freeze up to 1 month.