Category Archives: Cookies, cakes , & treats

Easy and Elegant Custard Pear Pie

We have two fruitful pear trees.
We have lots of pears this time of year.

I’m always looking for quick and easy recipes to put all these pears to good use. this is one of my favorites. I wont go on and on about the recipe, because if you are like me and looking for quick and easy recipes, you are reading – you;re scrolling. All I will say about this recipe before I get on with it is: the batter is made in the blender! THE BLENDER! So fast. So easy. Enjoy!


  • 4 medium-sized firm pears, thinly sliced
  • 1/4 cups unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 3/4 cups 2% milk
  • 1/4 teaspoon kosher salt
  • 1/3 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 3 teaspoons vanilla extract
  • cinnamon sugar for topping
  • butter or cooking spray to coat pie plate



  1. Preheat over to 350 degrees and coat pie plate with butter or cooking spray
  2. Place pear slices in pie plate
  3. Put melted & cooled butter, eggs, milk, salt, sugar, flour and vanilla in the blender, blend until smooth
  4. Gently pour batter from the blender over the pears. Bake for 50 minutes until the custard is firm, golden. Let cool the dust with cinnamon sugar.


Healthy One-Bowl Banana and Blueberry Mini-Muffins

I’m forever looking for a healthy, fast breakfast option. something that I can either make in a minute or two in the morning, or something I can make ahead and grab on my way out the door. Muffins work best for me, but often they aren’t as healthy as I’d like. Splurging on a big, sugary muffin every now and then is one thing, but for my weekday breakfast, that just doesn’t work. So, I’ve made these mini-muffins, so that I can grab a couple on my way out the door. You could easily make larger ones from this recipe, if that works better for you.  The BEST part of the recipe it that all you need is ONE bowl and a muffin tin – quick and easy preparation and clean-up. Enjoy!


  • 1 large overripe banana
  • 1/4 cup granulated sugar
  • 1 egg white
  • 1 tablespoon coconut oil
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • Pinch of cardamom (or nutmeg, if you prefer)
  • 1/2 cup blueberries


  • Preheat over to 350°F and line a mini-muffin pan with four liners (or grease), I used my reusable silicone liners that I LOVE
  • In a medium bowl, mash banana. Add sugar, egg white, and oil. Stir until just combined (mixture will still be lumpy).
  • Add flour, baking powder, baking soda, salt, cinnamon, and cardamom. Stir until just combined, then gently fold in blueberries.
  • Divide mixture between 12 mini-muffin cups, filling each about 3/4 of the way full. Bake for about 20 minutes, the tops of the muffins begin to turn golden. Test with toothpick, it should come out clean.
  • Transfer to a cooling rack to cool completely. Store in the refrigerator.

Tea & Macarons 

 Katie says:

Abby & I sampled the fine tea & macarons at Portland Patisserie. I liked that this chai wasn’t overly syrupy — like it often can be! I would, however, have liked to have tried it a bit stronger. Nevertheless this had a nice taste and was perfect to accompany these beautiful macarons! I don’t always instagram my dessert, but in this case it was to pretty to not post!

Abby says:

Holy macaron! So beautiful and colorful. Just the right pick-me-up on a cold winter day! The coffee flavored one was my fav. It had just right amount of coffee bitterness to balance the sweet. Loved how well the brittle crumbly outside matched the filling. My thoughts on the chai latte were mixed. The overall impression was that it was too weak. I needed more chai flavor, less milk. But it was blended well and was nice and frothy ! I would certainly try another one, but I think I would ask for just a bit less milk.

Simple Matcha Parfait

Matcha parfait

Want a healthy breakfast and caffeine all int he same bite? Me too! Yogurt, fresh fruit and matcha make the prefect combination for a tasty breakfast parfait. The best is that this simple recipe can be thrown together for a quick weekday breakfast, or beautifully layered for a brunch. It is hard to tell from the photos, but the yogurt takes on a pretty mint green color when the matcha is mixed in.


1/4 teaspoon Matcha (I used Kiss Me Organics)

1 Cup Yogurt (I used Vanilla Greek-style, but go with what you like)

1 Cup Fresh fruit (cut into small pieces), strawberries and pineapple are delicious, but again, go with what you like


Quick version: See photo: Mix matcha with yogurt then top with fresh fruit. Eat.

For the fancy version: Double matcha and yogurt. Use a tall glass. Layer yogurt, match mixture and fruit, then repeat two more times.

This recipe is so easy and quick. For me those are two requirements for summertime food! Not only do you end up with the healthy breakfast, but you also get a kick of caffeine in the process. Win Win.

Matcha Parfait

If you decide to make this at home, let us know which fruit you decided to try.

Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread

If you’re anything like me, you are planning already looking ahead to planting a spring garden, though there may still be three feet of snow covering it at the moment. I’m currently trying to use up the frozen zucchini in my fridge to make room for the bounty of my sure-to-be amazing (read: weeds growing in every square inch) garden. The best way to do that is a double batch of chocolate chip zucchini bread, one for me and one to share!

Chocolate Chip Zucchini Bread


3 Cups – all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 large eggs

2 cups white sugar

1 Cups canola oil

2 teaspoons vanilla extract

2 Cups grated zucchini

3/4 Cups (generous) chocolate chips

Chocolate Chip Zucchini Bread


1. Preheat oven to 350 degrees. Prepare two 5-9in. bread-loaf pans with butter.

2. Sift flour, baking powder, salt, baking soda and spices.

3. In large bowl beat eggs until fluffy, while continuing to blend add sugar until combined. Stir in oil, vanilla, zucchini and chocolate chips. Stir in dry ingredients and pour into pans.

4. Bake for about 45 minutes. Let cool before serving.

Chocolate Chip Zucchini Bread

This recipe makes two loafs of bread, so keep that in mind prior to whipping this up. It make a great gift, or surely your office mates will love it!

Chocolate Chip Zucchini Bread

Our Chocolate Chip Zucchini Bread goes very well with tea. Obviously! We love pairing our recipes with tea. There are a few that we will think work well:

Marks and Spencer Everyday

Joseph Wesley Black Tea )6 Bai Lin Congfu

Tega Masala Chai Roobios

Steven Smith Teamaker Fez

Chocolate Chip Zucchini Bread


Chai Spice Creme Brulee at Fuel Restaurant

Chai Spice Creme Brulee

For my birthday a couple of weeks ago my husband took me out to dinner at Fuel in Lewiston, Maine. It was our first time there, but we had been hearing great things about this spot for a while now. Our dinner was amazing from the start, but what really got me was the dessert! Chai spice creme brulee served with a snickerdoodle cookie. I love chai spices. I love creme brulee. I love snickerdoodle cookies. Obviously I was excited to try this dish.

Believe it or not, it was better than I anticipated. The top was perfectly crunchy and needed a good smack from the spoon to crack. Oh, how I love to do that! Under the sugar was a perfectly decadent creamy and spice custard. Every bite was incredible. Even the snickerdoodle cookie was wonderfully snickerdoodly!

Fuel Dessert Menu

If you find yourself in the area of Lewiston, Maine, do yourself the favor of checking out Fuel. You will love it! In addition to the beautiful dessert we also had the fondue for two and the coq au vin. Both dishes were delicious, and over the top. The fondue was creamy, salty, garlicy and fun!  The coq au vin was rich and savory, with wonderful complex flavors of chicken, wine, butter, mushrooms and bacon.  Hungry yet?!  I can’t wait to get back to Fuel for another meal (and dessert) and hope you make it there soon.

Simple Butter Pie Crust Recipe

Works every time, trust me…

Another use for a tea mug :)

Another use for a tea mug 🙂


2 Cups  – All purpose flour

1/8 – 1/4 teaspoons. – Salt

2/3 Cups – Cold butter, salted

4-5 Tablespoons – Cold water



1. Combine flour and salt in a large bowl, then cut in the butter using either two knives or a pastry cutter

2. Mix  in water, one tablespoon at a time until the flour/butter mixture is just moistened.

3. Shape the dough into a ball and cover with plastic wrap and refrigerate for 2+ hours. Hint: if you are planning to use this dough for both a top and bottom crust, now is the time to split it in half.  Make two balls, wrap and chill individually.

4. Roll out onto lightly floured surface


Post photos of your beautiful pie if you decided you use this recipe – we’d love to see them!


Pumpkin Cornmeal Cake

Pumpkin Cornmeal Cake

Who’s ready to jump on the pumpkin bandwagon again this fall? I am! I love the flavor of pumpkin, and the wonderful spices that go so well with it. I’m always looking for new pumpkin recipes this time of year. For this post I wanted to share this Pumpkin Cornmeal Cake recipe that I’ve had for a while. The best part about it is that you can really taste the pumpkin itself, not just the spices that go with it. Also, although it’s a cake it really isn’t too sweet.  It’s more like jazzed up cornbread for the fall!

The recipe was adapted from Fresh magazine, a Hannaford production. So for those of you in the New England area may have already seen this recipe there.


1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cinnamon
6 Tbsp. salted butter, at room temperature
2/3 cup light brown sugar, packed
1/3 cup sugar
2 eggs
1 cups pumpkin puree
1/2 cup buttermilk
1 tsp. vanilla extract

1. Preheat oven to 350 degrees. Spray 9in. square baking pan with cooking spray. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.

2. Using an electric mixer on medium-high, cream butter and sugars. Beat in eggs. Add pumpkin, buttermilk, and vanilla. Mix until well blended. With mixer on low, add in flour mixture, mix until just blended. Scrape batter into 9in. square pan.

3. Bake until cake is golden and toothpick inserted into the center comes out clean, about 40-45 minutes. Optional: dust with confectioners sugar.

Then eat it!  My favorite time to eat this cake is for breakfast with a chai or some strong black tea…

And what better to enjoy this cake with than a tasty chai latte that I didn’t have to make myself! Cheers.

Pumpkin Cornmeal Cake 2

Digestive biscuits aka “tea cookies”


Just last week we posted about Delecteable’s 3rd birthday. It’s pretty cool that we’ve been blogging for that long! In that time we’ve reviewed a lot of tea! Abby and I still plan on reviewing new teas, but we’ve decided to change it up a bit too. Some of our most popular posts have been tea recipes for baked treats. So, we’re doing more of what our followers like: recipes & tea reviews. This blog will still be about all things tea but we’ll be adding in recipes & reviews of things that are perfect for teatime: foods to pair with tea. We hope you enjoy the new direction, but don’t worry, we’ll keep the tea reviews coming too!

Katie says:
Digestive cookies are a British staple. These chocolatety biscuits pair perfectly with a strong black tea. I like that they’re made with wheat flour. The biscuit part is not sweet and the hint of bitter dark chocolate is really tasty with a sweetened cuppa. I’ve posted the amazon link below but if you have a local British imports store I highly recommend a trip there. While you’re there, pickup a nice strong black tea like Yorkshire Gold.

Abby says:
These cookies are the bomb! They aren’t too sweet, too big, or too complicated. They’re juuuust right. A simple crumbly cookie with a layer of not-too-sweet chocolate. Yum! I agree with Katie, these cookies pair well with a strong black tea like Tea Forte Breakfast or Joseph Wesley 04 (Dian Hong Congfu).