Isn’t the scent of lavender just wonderful. I love it so much! It is my favorite herb to grow in my garden because I just love the smell. I find it intoxicating, like I can’t get enough! It is also one of my favorite herbs because it fairs will in Maine’s short growing season and is tough enough to survive our long winters.
There are a million different uses for lavender from simple potpourri to lotions and soap – including TEA! With the harvest from this summer I’ve decided to try my hand at making lavender sugar to put in my tea and bake with too!
Making lavender sugar is pretty simple. Just harvest some of the lavender stock from your plant and pull off the pretty purple flowers. Mix them into an air-tight container with sugar (I used one cup) and let that sit for a couple of weeks. Then sift out the wilted flowers and you’ll be left with the infused sugar!
Today is our third birthday! Wow, that time has passed quickly. Just think of all the tea we’ve tried and written about over the past three years. To celebrate, we’ve made a delicious black tea cake with lemon buttercream frosting! Happy birthday to us! To give credit where credit is due, we found the recipe for this awesome cake over at Freutcake! Follow the link to get the recipe for yourself and to see the beautiful photos of Leah’s version of this tasty cake. Or, just look at the sweet photos I took, though they aren’t nearly as cool.
The ingredients! I was skeptical about how much tea flavor would come through in the cake, but the cake REALLY tastes like tea – I promise! The frosting is bursting with lemon flavor as well. As we all know tea and lemon are great friends, so this works so well!
The batter was much thinner than I’m used to, but it turned out just fine. I tried the batter before it went in the oven, it tasted great!
The bottom of the first cake coming out of the pan – looks like a bear print! Fun!
Make sure the two cakes are COMPLETELY cooled before trimming and adding the frosting, otherwise the cake with tear and the frosting will separate and melt – no fun 😦
Before we sign off to go enjoy our birthday cake, we just wanted to shout out a huge THANK YOU to all of our readers, supporters and tea companies who have kept us going all this time. We love our blog and have so much fun adding to it, but it would be nearly as much fun with out all of you!
Posted in black teas, recipe
Tagged Baking, Birthday, Black tea, Black tea cake with lemon buttercream, Cake, Delecteable, Freutcake, frosting, Lemon, Recipe, tea recipe
Recently Kiss Me Organics gave us samples of their organic matcha and tons of recipes for different ways to incorporate matcha into baking, cooking and specialty drinks. To enter to win your own Kiss Me Organics matcha, click here! Giveaway ends 4/4/14 (that’s Friday), so get on it!
I love the idea of baking with tea! In fact, we have posted lots of recipes for baking with tea: Earl Grey Lemon Squares, Green Tea Shortbread, Matcha Frosting, and Iced Green Tea Latte (Starbucks Copycat). Baking with matcha is super easy because it just gets mixed in with all the dry ingredients – most of the time no steeping is required!
This time I decided to try out a matcha biscuit recipe. Here is the recipe from Kiss Me Organics that I used:
2 cups flour
1 cup buttermilk, cold
4 tsp. baking powder
¼ tsp. baking soda
¾ kosher salt
4 tbsp. cold butter
2 tsp. matcha
1. Preheat oven to 450° F.
2. Combine flour, baking soda, salt, *matcha*, and baking powder in a large mixing bowl.
3. Rub butter into flour mix with your fingers until the mix looks crumbly.
4. Create a well in the middle of the mixture and pour in buttermilk then stir until dough comes together; it will be sticky.
5. Turn the dough out onto a cool floured surface and sprinkle flour on top of dough.
6. Fold dough about 5 times on itself and press into a 1-inch thick disk.
7. Using a 2-inch cutter, cut biscuits and place on baking sheet. Rework scraps and form more rounds.
8. Bake 15 to 20 minutes or until biscuits are golden green-brown.
Makes 12 biscuits.
The biscuits turned out pretty well! They have a lovely green tea hue and the matcha adds a lovely depth of flavor that goes very well with the tangy buttermilk. They didn’t come out as light as I would have liked, so I may have to give this recipe another go at some point to see if I can perfect it, but I was happy with the out come on the first try. Let us know if you have a fail-safe tea recipe, we are always looking for new adventures in baking!
Posted in Easy to make, green teas, recipe
Tagged Baking, biscuits, Caffeine, Green Tea, Kiss Me Organics, matcha, Organic, Recipe, tea
My husband loves to bake and is kind enough to tackle any recipe I throw at him. So when we got our latest issue of Cooking Light in the mail I wasted no time in asking him to whip up this tasty looking summer treat for me. I mean, it has tea in it, how could he refuse. In this recipe he used Twinings Earl Grey loose tea, even though it called for tea bags.
These little beauties are similar to traditional lemon squares, but with the added element of Earl Grey tea to pump up the sophistication and flavor! These squares are no one-trick ponies – they’re sweet and lemony, but also have a savory side thanks to the tea. They are so good. I ate two before I even realized I had finished one, they are just THAT good.
If you are looking to impress at the cookout this weekend, or the bridal shower, or the grad party, or the whatever check out the recipe here and try it out for yourself. Total time is about 2 hours, but actual hands-on time is only 25 minutes. Easy. Did I mention I didn’t bake these and my husband did all the work? 🙂
Just look at those big flecks of tea! This summer, remember that tea isn’t just served hot or even in a cup. There are so many different ways to enjoy tea when the weather warms up! Do you have a favorite tea-in-food recipe? If you share it with us, we might make it and then we will give you props for sharing!