July 2, 2015
The chocolate, cinnamon and hazelnut tastes in this herbal tisane make it the perfect ingredient to use in baking and especially in this coffeecake recipe. Delicious!
April 22, 2015
A delicious tea bread made with tea! Nothing says cozy more than this tea and the aroma of baking sweet breads. This bread is lovely and even lovelier when enjoyed with a cup of Simpson & Vail’s Cozy Comfort tea 🙂 Banana Nut Bread with Cozy Comfort Tea 1 1/2 cup flour 1/2 cup whole wheat flour 1 Tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup (4 oz) Cozy Comfort tea butter* 1/2 cup brown sugar, firmly packed 2 eggs 1/3 cup honey 1 1/4 cup mashed ripe bananas (3-4 medium)1 cup walnuts, chopped *Cozy Comfort Tea Butter 5 oz butter 2 tsp Cozy Comfort tea Melt the butter in a saucepan on the stove over medium heat. Add the Cozy Comfort tea and […]
March 16, 2015
Have you used tea as an ingredient in baking yet? If not, you’re in for a tasty surprise when you try it! The two most used teas in recipes are Chai and Earl Grey, and you’ll find recipes using both on our website. The Earl Grey recipes we feature are Earl Grey Tea Shortbread and Earl Grey Chocolate Truffles. Here’s another one that I just made – Earl Grey Almond Cookies: Earl Grey Almond Cookies 1 ¾ cups flour 1/3 cup ground almonds 1/8 tsp salt 6 Tbsp confectioners’ sugar 2 tsp Earl Grey tea leaves, ground 4 ½ oz butter, chilled and diced 1 egg ½ tsp vanilla extract thick jam for filling confectioners’ sugar for dusting Put the flour, almonds, salt, confectioners’ sugar and ground Earl […]
December 31, 2014
Chocolate and mint … a perfect combination especially during the holiday season! We infused our organic Candy Cane Rooibos Holiday tisane in butter for a delicious, sweet mint flavor. “Tea” butter: 7 oz butter 3 Tbsp Candy Cane Rooibos organic herbal “tea” blend Melt the butter in a saucepan over low heat. Add the Candy Cane tisane and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough […]
October 10, 2014
These Apple Cinnamon Tea Cookies are so scrumptious that we ate almost all of them right from the oven! To add the superb flavor to these cookies, we infused our Apple Cinnamon Coffeecake black dessert tea in butter then strained out the leaves. The butter was left with the most heavenly taste and aroma. Tea butter: 2 sticks (8oz) butter 8 Tbsp Apple Cinnamon Coffeecake Black tea blend Melt the butter in a saucepan over low heat. Add the tea and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than […]
August 20, 2014
Blueberry season is slowly dwindling to a close unfortunately but hopefully you were able to get out and pick some of these delicious berries to eat and to freeze. I recently went blueberry picking on a lovely summer morning and picked 6 quarts. Yum! The farm handed out a recipe booklet when we left and, among the tasty treats they wrote about, I found this muffin recipe. It’s incredibly delicious and I hope you enjoy them! Ingredients: 1 1/2 tsp gingerbread tea 1 cup water 2 eggs 1 cup sugar 1/2 cup molasses 1/2 cup oil (canola, sunflower…) 2 1/2 cups flour 1 1/4 tsp baking soda 1 tsp salt 1/2 tsp cloves 1/2 tsp cinnamon 1/2 tsp ginger 2 cups blueberries (fresh or frozen) Preheat oven to […]
July 10, 2014
Are you like me? Do you still have rhubarb in your fridge that is waiting for you to decide what sweet it will end up in … crisp, pie, jam? Our friend Kat, the lovely kindhearted Ms. Katness, has brought us lots of goodies this Spring – asparagus, rhubarb, wonderful baked treats! I’ve already made 2 pies with the rhubarb but I was looking for something new. I voiced my desire one night in a restaurant and a man named Johnny Carr said he had just the thing. Off he went to his truck and came in with his mother’s hand written recipe for Rhubarb “Tea”! Johnny said the tea was so good that he made photo copies of her recipe to hand out to people he’d meet. […]
May 26, 2014
I have to confess, when prompted to try a recipe for tea jello, I wasn’t sure I was interested. I’m a vegetarian, so the thought of a dessert with gelatin was not appealing. However, a quick search on the internet showed me that a vegetarian option was really quite easy. So off I went to the store and bought agar-agar to make this dessert. Fun Agar facts: It sets at room temperature Agar makes you feel full, so it may be helpful to consume when dieting It’s not from an animal! I found quite a few fun websites with jello recipes. One, The Jello Mold Mistress , has beautiful looking recipes. Most are not vegetarian, but I’m sure they can be adapted, and the ones that are […]
April 11, 2014
I finally flipped over the calendar to April and realized that Spring is upon us and Easter will be here soon. So I let my fingers do the walking through some search engines to find information on tea dyed eggs. We love hard-boiled eggs in my house, so why not tea color them for extra fun! The first site I came across had some great information about different foods you can use to dye eggs. It’s called Natural Easter Egg Dyes. Perfect! There was definitely enough information to start me on the path! I subsequently found the All Natural Easter Egg Dyes page from Better Homes & Gardens. Also great information! So I hardboiled a dozen eggs. We found that the best way to do this is: Place […]
February 12, 2014
Are you planning a Valentine’s Day tea? Here are a couple of menu ideas. Try pairing our Rose Congou black tea with: Chicken salad finger sandwiches Onion and cheese tartlets Fresh fruit & cheese platter Butter cookies (cut into heart shapes and dipped in dark chocolate) Chocolate covered strawberries Tartlets filled with lemon curd and topped with fresh raspberries Another delicious menu option features our Violet Rose black tea blend: Smoked salmon sandwiches Cheddar scones with cream cheese Tomato and egg salad sandwiches Sponge cake with fruit and cream Red Velvet cupcakes Mini cinnamon buns