Afternoon Tea

Culinary News

Our Chef, Colleen, graduated from Johnson & Wales Providence Campus with a Pastry Arts Degree in 2013. She is such an incredible baker/chef. Guests are constantly asking us for recipes so we thought that we’d share a couple of favorites with you.

We seem to have had an influx of gluten free guests lately – we always try to make sure we have some treats at Tea time to offer. Here are two of our top gluten free recipes:

Flourless Peanut Butter Cookies – you don’t need to be gluten free to love these!


  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • Coarse sea salt, for sprinkling


Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Note: add a Hershey’s kiss to these for an extra treat!

Mediterranean Stuffed Mushroom


  • 12 large mushrooms, cleaned and hollowed out
  •  2 tablespoons tomatoes, seeded and minced
  •  2 tablespoons roasted red peppers, minced
  •  2 tablespoons kalamata olives, rinsed and minced
  • 2 fresh garlic cloves, minced
  •  1 tablespoon fresh parsley, minced
  •  1/2-1 teaspoon oregano, minced(fresh or dry)
  •  fresh ground black pepper, to taste
  •  1 teaspoon fresh lemon juice
  •  2 teaspoons olive oil
  •  1/2 cup feta, crumbled
  •  minced parsley, to serve


Preheat oven to 350°F.

Lightly grease a cookie sheet or 13×9 baking dish.
Stir together filling ingredients: tomatoes through feta.
Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
Bake for 20-25 minutes.
Place on a serving platter and sprinkle fresh minced parsley over the top of them – Serve with Grilled Chicken or Tuna for a wonderful summer dinner!