Tag Archives: Baking

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.


Lavender Sugar

Lavender Sugar

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!

Lavender Sugar

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!

Lavender Sugar


Lavender Sugar

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


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

Happy 3rd Birthday, Delecteable!

Black tea cake with lemon buttercream frosting

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.

Ingredients - cake

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!

Black tea cake with lemon buttercream frosting - batter

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!

Black tea cake with lemon buttercream frosting
The bottom of the first cake coming out of the pan – looks like a bear print! Fun!

Black tea cake with lemon buttercream frosting

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!



Matcha Biscuit Recipe (From Kiss Me Organics)

Matcha Biscuits

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!

Kiss Me Organics Matcha


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.


Matcha Biscuit Ingredients

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!

Matcha Biscuits


Adventures in Baking: Lemon-Earl Grey Squares

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!