Last Friday’s tea time marked the last one of the year, and oh, what a year it has been! Over the course of this year, we’ve recruited at least 89 new mentors, which, added on to our returning mentors, gave us a grand total of 203 active mentors. We’ve also registered 790 students as our mentees, so needless to say, we’ve been busy.
And so have our mentors! So in celebration, I decided it was time to try something a little different in honor of our last tea time of the year. I decided to go with stuffed breads, one savory and one sweet. This idea was mostly inspired by happening to stumble upon a recipe for Spinach and Artichoke Dip Stuffed Garlic Bread (from Host the Toast), which just looked so delicious that I couldn’t resist testing it out at tea time. To satisfy our never ending sweet tooth after such a savory treat, I decided to go with Chocolate Almond Croissant Bread (from Delightful E Made) for our sweet stuffed bread, which just happens to be another recipe I have been eyeing for quite some time now.
Not that we hadn’t already realized this, but this tea time especially made me realize that with the amount of food we make, we need industrial-sized equipment and appliances. A girl can dream, can’t she? We started off by making the spinach and artichoke dip in a giant stock pot, and lesson learned: layers and layers of spinach take really long to wilt. While the dip cooked, we hollowed out our baguettes, which I have to say was very satisfying, especially to look at after it was all done. Slowly but surely, we ended up with a beautifully cheesy and creamy dip, alongside our hollowed out baguettes, ready to be assembled and covered in garlic butter!
A few minutes after we popped the Spinach and Artichoke Stuffed Garlic Bread into the over, the entire building smelled like garlic, and I don’t think anyone had a single complaint about that. The smell was making everyone really impatient to try this, so when it came out of the oven, we didn’t have the patience to allow it to cool much. (And this was after we had been munching on chips and a tub full of leftover spinach and artichoke dip while the bread baked off in the oven. Imagine what would have happened if we didn’t!) We did have a little bit of bread left over, though that may have something to do with the fact that we put the Chocolate Almond Croissant Bread into the oven shortly after we took the Spinach and Artichoke Stuffed Garlic Bread out.
The Chocolate Almond Croissant Bread took a lot less time to make. All we had to do was make the chocolate almond crumble, roll out some refrigerated croissant dough, seal the perforations together, sprinkle some chocolate almond crumble and chocolate chips on top, and then roll it up and seal the edges. We then sprinkled some more chocolate almond crumble on top and popped them into the oven. A short while after, they were ready and wonderfully warm and gooey on the inside.
Since everyone was pretty full after the Spinach and Artichoke Stuffed Garlic Bread, we didn’t make too much of a dent in getting through all of the Chocolate Almond Croissant Bread. There were leftovers after we baked them off, but there were also leftover ingredients that we hadn’t even assembled yet. So on Monday, we finished the pre-baked leftovers, and on Tuesday, we threw another batch of the Chocolate Almond Croissant Bread into the oven and shared it with any mentors who stopped by that day. (Of course it didn’t last until the next day!)
I still can’t believe that was the last tea time of the year. It’s been so much fun for me to hold tea times with Sylvia and then document our experiences here.
Just because tea time is over for now, it doesn’t mean that we’re all done! So please stay tuned to read more about our summer food adventures! 🙂