Spring Break Play Date + Lunch=A Sweet Day

Every now and then you meet a friend and just hit it off. And in my world that means someone who likes to talk like me and you don't run out of things to talk about:) And in this case it was my friend, Amy. She greeted me at the door of the Blueprints Sunday School class when we first moved to Houston and were trying out sunday school classes at First Baptist Houston. Amy immediately made me feel right at home and welcomed and that always means the world to a newcomer. It is a bit overwhelming even as an extravert to walk into a large class with friendships and circles already made. She and her hubby, Ryan, were perfect as greeters at they were part of the reason we continued to visit the class over again.
While Jason and I ended up at another church with an entirely new sunday school class because our hearts ended up desiring a smaller church home, Amy and I still continue to stay in touch and get together when we can. She never stopped reaching out even after our move to Kingsland which says so much about her  and her heart. She brought dinner over for us only a few short days after having Collins and has continued to be a sweet friend that God has blessed my life with.

When we do get a chance to visit we talk as fast as we can because now we have 3 babies in tow versus just sweet little Mitchell like when we first met.

Over Spring Break, Amy and precious little ones came over for a playdate and we got to visit again and I had a chance to cook for others which is my love. On the menu we had Feta Cheese Truffles, fresh fruit, Lemon Basil Scone Sandwiches with Lemon Aioli and toffee for dessert. It was a wonderful day and our sweeties had a great time together.

So thankful for friends with their welcoming hearts and that God clearly puts in my life.

 Lemon Basil Scone Sandwiches with Lemon Aioli

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup cold unsalted butter, diced

1/2 cup grated parmesan cheese

1/4 cup chopped fresh basil

2 tablespoons lemon zest

1 cup heavy whipping cream

1/4 cup EVOO

1 cup heavy whopping cream

1/4 cup olive oil

2 tablespoons garlic salt

parsley

1/4 lb thinly sliced deli roasted turkey breast

Lemon Aioli 

baby spinach leaves

Preheat oven to 375. LIne a baking sheet with parchment paper; set aside. 

In a medium bowl, combinging flour, baking powder, salt, and pepper. Cut in butter with a pastry blender until mixture is crumbly. Sitr in Parmesan,basil, and zest. Gradually add cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 inch round cutter. Placed on a prepared baking sheets; brush tops of scones with olive oil and sprinkle evenly with garlic salt. Bake for 16 to 18 minutes or until lightly browned. Remove to wire racks, and cool slightly.

Cut scones in half. Spread each cut side of scone evenly with Lemon Aioli. Layer turkey and spinach leaves evenly over bottom halves of scones. 

Lemon Aioli

3/4 cup mayo

1 tablespoon lemon zest 

2 tsp fresh lemon juice

1/4 tsp ground red pepper

Combine all ingredients in a small bowl. Cover with plastic, and chill for 1 hour before serving. 

Feta Cheese Truffles

4 oz. cream cheese, softened

1 (4oz) container crumbled feta cheese

1/2 tsp worcestershire sauce

2 tsp finely chopped onion 

1/4 tsp black pepper

1/2 cup chopped fresh parsley and/or thyme

cucumber slices

grape tomatoes

kalamata olives

whole almonds

Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm.

Roll cheese mixture into 3/4 inch round balls. Roll each ball in parsey or other herb. Serve immediately, or cover and chill until ready to serve. If chilled, let stand before 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds. 

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