A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Thursday, November 28, 2019

Thanksgiving Pumpkin S'Mores Roll Cake Results

I hope you have had a lovely Thanksgiving. We did... especially after hearing our kids, on their way home to Utah early because of snow storms, finally got into California en route after 2 days stuck in Medford, Oregon because I-5 was closed by a freak snow storm.

I mentioned in my last post, that I was going to make this S'mores Pumpkin Roll cake... you can read the post and find the recipe HERE

And there were a lot of messages and comments on my Facebook page asking to see the results, so...

Here is the cake under it's domed cloche cake top... along with our simple Thanksgiving setting for the two of us...

The settings are our family Royal Doulton, England 1930s Rosebud pattern china, and embossed gold rim Tiffin glassware from my mother...

The cake with the dome off... looks a bit different... the recipe called for mini marshmallow bits, but all I could find was mini marshmallows. I tried cutting them, but messy and not successful... oh well...

But it turned out to be delicious, and we were quite happy with the results!

Monday, November 25, 2019

Thanksgiving Angel Fruit Tea, Happy Thanksgiving, S'mores Pumpkin Roll Cake

Wishing you all the loveliest and warmest Thanksgiving here in the US...

As my Thanksgiving Jim Shore angel is out, I did a tea in the sunroom in honor of the season...

My angel changes places in the house by whim, sometimes a shelf, sometimes a table... I just love her! Especially as she was a gift from a dear friend years ago...

Sometimes on a Colonial candle box also in the sunroom...

Other times... where needed...

I found a glass cloche from an old cheese dish, and repurposed it with a square salad plate from my family Noritake Revenna china and some sugared fruit and gourd ornaments...

The fruit, symbold of a bountiful harvest season, something to be thankful for indeed, is reflected in the 2 Aynsley, England teacups I recently acquired...

The gorgeous teacups have a wonderful fruit center, signed by the artist D. Jones in the transfer...

And a wonderful turquoise exterior...

The teacup was made in a number of colors... this is one of my favorites, but then, I am partial to blue!

The teacup was made in the 1960-1970s by mark.

And the other gorgeous Aynsley colorway of Orchard Fruit...

I am nor sure what the official name for the dark green color is... other than gorgeous, that is. How about forest green, hunter green or  Drake's Neck green, which is a term used for Shelley China pieces of the same color. Or, as my Brit husband suggested... why not British racing green? As the English radio comedians said...
Ya pays your coin and takes yer choice!

And this has the signature of the designer D. Jones as well...

And... same mark, same date...

I had wanted to share another goodie for teatime... a Tennessee Peach Pudding I made... but with kids around it never got photographed before it was gone! They leave today to drive back to Utah and will be back in March. They were staying for Thanksgiving, but there was 2 waves of storms with low snow levels this week into early December, so we all agreed it was safer for them to start now and be safe!

So I am sharing what I was going to... and probably still make for Thanksgiving... S'mores Pumpkin Roll cake from the blog insidebrusewife.com


S’mores Pumpkin Roll

This S'mores Pumpkin Roll has a delicious marshmallow filling and is topped with chocolate and marshmallows. The s'mores twist to the classic pumpkin roll is so easy and delicious

PREP TIME20 minutes
COOK TIME13 minutes
TOTAL TIME33 minutes


For the cake roll

  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2/3 cup pumpkin puree
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

For the filling

  • 1/2 cup butter
  • 3/4 cup marshmallow cream
  • 1 1/4 cups powdered sugar

For the topping

  • 2 Tablespoons heavy whipping cream
  • 1/4 cup chocolate chips
  • mini marshmallow bits
  • mini chocolate chips


  1. Preheat oven to 375 degrees. Line a 15x10 baking sheet with parchment paper.
  2. Beat the eggs and sugars. Add the pumpkin and beat again.
  3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add to the pumpkin mixture.
  4. Spread the cake batter evenly in the pan. Bake for 13-15 minutes.
  5. Lift the hot cake out of the pan and roll it up immediately with the parchment paper inside. Place on a wire rack and let cool completely.
  6. Beat the filling ingredients until creamy. Unroll the cake. Spread the filling on the cake and roll back up making sure to peel the parchment off as you roll.
  7. Place the cream and chocolate chips in a microwave safe bowl. Heat for 20 seconds. Stir until melted and creamy.
  8. Spoon the melted chocolate into a plastic bag and cut one corner off. Drizzle over the top of the cake roll. Sprinkle with the mini chocolate chips and marshmallow bits.
It was popular on my Facebook page, and I am looking forward to making it!

Have a lovely holiday and count your blessings... we have so many!

Wednesday, November 20, 2019

Popular Posts for Thanksgiving on my Facebook Page

Good morning! I am just sharing some popular things from my Facebook business page for Antiques And Teacups....

if you aren't following me, would love you to! I have 104,000+ followers and share things from the shop and things of interest to my followers.

You can find me here: 

A popular entrance, source unknown, with a square wreath...

Or a gorgeous green doorway with pumpkins... source unknown

A couple of favorite wreaths for the door...
the above is from Pinterest, source unknown...

The above is from Victoria magazine...

An Antiques And Teacups collage I made recently of things in stock...

Lovely table settings... I am partial to plaid! Source unknown, Pinterest...

Friendly Village by Johnson Brothers is always perfect...

A non traditional pastel Thanksgiving table... source unknown...

Centerpieces that were popular on my Facebook page...

This is fun with a vintage muffin tin used...

Thanksgiving collage from CollagesMyPassion on Facebook...

Wonderful Thanksgiving tea with a Royal Chelsea teapot and a Pumpkin bundt cake from Tea Time magazine...

Fabulous pie crust from King Arthur Flour... all I can say is I am NOT trying this at home!

And a collage of cottages for a perfect Thanksgiving from Antiques And Teacups.

So I hope you enjoy the week before Thanksgiving is you are in the US!

Antiques And Teacups 15% OFF Coupon code THANKFUL ends Thanksgiving Day!

Monday, November 18, 2019

Fall Tea Time With Black Transferware, Pumpkin Streusel Cake and Thanksgiving Prep

I am doing this post with such a joyful heart full of thanks!
Our daughter and son in law closed on their property after a 10 day escrow last Thursday, and they were out clearing brush the next morning to make a path and a clearing so that my husband who has Parkinson's Disease and I can safely walk to a chair and sit and enjoy it with them

We are feeling so blessed!

This will be the first Thanksgiving with them since 2007 when John was diagnosed, and found that the Parkinson's brought on altitude sickness so we could no longer go visit them at altitude in Utah.

So... hectic around here but loving it....

This is a post partially taken from one in 2014.... 

Fall is here, and I made some cookies, and decided to make a fall teatime for us in the sunroom....

I used some black and white transferware I got a  while ago and some fall decor I filched from the living room and dining room, including the gold and pumpkin colored woven runner that is usually on the buffet...

along with various pumpkins and gourds, and other autumn colored things...

I always display my cross stitched wall hanging of the Fruit Of The Spirit from Galations 5:22-23 that I did a few years ago during the autumn and Thanksgiving season....

And I added one of the fall pumpkins and gourds padded tea cozies I have in the shop because I love the colors!

My teaset is by Wedgwood, England in a black transferware Italian landscape design called Lugano...named for a lake town in Italy....

If you look closely at the pattern, there is a man with a goat walking by the lake...how cute!

Here is the cream and sugar. The set is made of Queen's Ware, or what Wedgwood calls cream ware.

The shape is an older Wedgwood shape dating to the 19th century, but the pattern was actually made between 1962 and 1980. I do love Wedgwood.

A couple of weeks I pulled out the holiday teas. This is my favorite fall flavor...Pumpkin Spice from Republic Of Tea...yummy! Just makes my taste buds know it's fall!

For more information on any of the Wedgwood, Lugano pieces on Antiques And Teacups website, just click on the photos.

Those cookies are long gone, but yesterday found my pulling out the favorite Pumpkin Streusel Cake or Coffee cake recipe from King Arthur Flour. Now I am back to thinking of having something on hand when the kids stop in on a work break...

Anyone tired of pumpkin yet??? We are not! Pumpkin is still around here...

I found the recipe on the King Arthur Flour website a few years ago, and it is definitely a go-to......


20 mins. to 30 mins.
40 mins. to 45 mins.
60 mins. to 1 hrs 15 mins.
about 12 servings




  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin purée (canned pumpkin)
  • 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour


  1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
  2. To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  4. To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  5. Add the flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it's light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Tips from our bakers

  • For a less sweet streusel, reduce the amount of granulated sugar in the topping to 1/3 cup.
Which I didn't  :)

So have a lovely week! We certainly will... 
a dream come true having some of the kids close!

Above graphic from The Cottage Journal


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