I was making pancakes the other morning and I wanted something different for syrup. While I wish I could always serve my family real, organic maple syrup I just can’t. We go through almost a quart of syrup at breakfast and that kind of cash racks up. So, I make homemade syrup using a little organic maple syrup and organic maple flavoring for flavor.

But sometimes I want something a little different. I was thinking of a fruit syrup.

See, we used to go to the Jersey shore every summer. There were two things we always did…Ate at this little pancake place that had a bazillion flavors of syrup and stop at this place that had trampolines stretched over pits in the sand so I could jump.

See, fruit syrup is special to me but I don’t like the chemical taste!

So, I pulled out some Celestial Seasoning’s Cherry Berry Tea. I steeped three bags in 2 cups water for 4 minutes. Then I Brought the water to a boil and added a pinch of salt and 4 cups sugar.

It is a lot of sugar but the formula for syrup is two cups water to 4 cups sugar. Ya gotta do it. Stir until the sugar dissolves and then boil for one minute. Remove from heat, stir in a tablespoon or so of lemon or lime juice and let cool a little.

You can use any tea you like. Think about peach ginger or blueberry white! Yum! Once you have the basic formula down you can use anything you like.. juice, coffee, anything !

The best part of wakin’ up…

images:marye audet (c)

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When I discovered Numi Mate-Lemon Myrtle tea I was an instant fan. It has a sweet lemon flavor that is lemony but not pure lemon. There is a complexity from the lemon myrtle and mate combination that is awesome.

So, it really was only a matter of time until I created a blueberry muffin with it, wasn’t it? I mean it was just waiting for me.

These were so good. The tea added a nice underlying flavor, and the lemon was subtle rather than tangy. The crumb is moist and tender thanks to a bit of sour cream, but if you don’t do dairy you can leave that out.

The glaze is basic butter, confectioners, and tea with a squeeze of lemon. It added a nice finish to both the look and the flavor of the muffins.

If you are using frozen blueberries you can just add them straight from the freezer. You don’t want to thaw first because they will be so juicy that it will throw your liquid measurement off and your muffins will be soggy.

Mate-Lemon Myrtle Muffins with Blueberries

• 2 packets of Numi Mate Lemon tea
• 3/4 cup simmering water
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from one lemon
• 2/3 cup sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter melted and cooled slightly
• 2 tbs sour cream
• 1 cup blueberries

1. Preheat oven to 400F
2. Steep both tea bags in the water for 3 minutes. Remove teabags and allow tea to cool.
3. Mix dry ingredients together in a large bowl
4. Whisk remaining ingredients except blueberries together in another bowl.
5. Fold in the wet mixture to the dry
6. Stir in blueberries
7. Scoop into muffin cups and bake for 25 minutes, or until tops are golden and muffins test done.

Makes 12 muffins

Glaze:

• 1 cup confectioners
• 1/4 cup unsalted butter, melted
• 2 tablespoons Numi Mate Lemon tea
• Juice of half a lemon

1. Mix together until smooth
2. Spread over hot muffins

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The cake. It wasn't so difficult.

I didn’t want just “a cake” beneath all of that cool decor, though.

I decided to do alternating layers of cake, green tea butter cream, and cherry buttercream. Since it was 100 degrees I chose to use Crisco and confectioner’s sugar to be sure the cake held. Then I forgot to get pictures of the inside. Kelly at Evil Shenanigans took pictures of the pitiful leftover cake I brought to her house after the shower.

I used Numi Mate` Lemon for the green tea flavor. It is an organic blend of Yerba Mate, Chun Mee green tea, and Lemon Myrtle. The flavor was bright and complex and added the perfect touch to the cake. It was a big hit, everyone loved it. Imagine if I had made it with real, European style buttercream?

Anyway, this is great with almond, would be incredible on a citrus cake, or even a carrot cake.

Green Tea Buttercream

• Three teabags of Numi Mate Lemon Green tea
• 1/4 cup water-brought just to the boil
• 1 teaspoon fresh lemon rind, grated
• 1 cup white Crisco
• 4 cups confectioners
• 1 tsp clear vanilla
• Pinch of salt
• Green food coloring if desired

1. Steep tea in the water for three minutes. Remove bags.
2. Allow tea to cool completely.
3. Mix Crisco with salt and confectioner’s at low speed. Add vanilla.
4. Add 2 tablespoons of the tea and beat well. Add another tablespoon or two if necessary for the correct consistency.
5. Add green food coloring as desired.
6. That’s it! It isn’t difficult at all and it is delicious, with faint lemon flavor and bright green tea top notes.

About 2 cups

image:marye audet

image:numi tea

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• chocolate chip mocha Irish cream
• caramel apple with chopped peanuts
• white chocolate blueberry pecan
• vanilla apple pie

Eventually you will probably see all the flavors end up here.  One of the cool things about Erin and my relationship is that we can bounce those flavor ideas off each other..Lots of fun, and if you add the rest of the kids..well we can sit around and toss flavors back and forth the way some families talk about sports scores.

The peach, tea, and ginger just appealed to me.  I thought it would be refreshing like sweet tea but also creamy,  rich, and satisfying.

There are a few things I will do differently next time.  I will make the tea infusion stronger…MUCH stronger next time.  I will chop the candied ginger more finely.  I will add about a fourth of a cup of peach schnapps for more peach flavor.  On the up side this was a fantastic and unusual flavor combination.  Just need to kick it up a bit.

I used Reeds crystallized ginger. It is natural, rolled in raw cane sugar, and has by far the best flavor of any I have tried.  You can get it at health food and natural food stores.  I did use half french vanilla and 1/2 vanilla but you can use all plain vanilla.

I took these pictures right after I made the ice cream.  If it had been left overnight in the freezer it would not be so melty.

This would be a great flavor for an Asian fusion type grill meal.  Put it in almond flavored tulles? YUM.

Peach, Tea, and Ginger Ice Cream

• 3 cups heavy cream
• 3 cups half and half
• 1 1/2 cups sugar
• 1 tsp vanilla
• pinch salt
• 1/2 cup finely chopped candied ginger
• 4 black tea tea bags
• 1 cup pureed peaches

Heat one cup of the half and half to a boil.  Add the teabags and set aside.

Whip the cream to soft peaks and set aside.

Mix the sugar, remaining half and half, salt, and vanilla.  Add the peaches and the cooled tea infusion.

Fold in the whipped cream.

Add the the ice cream maker and freeze according to manufacturer’s directions.

Just before the ice cream is done add the chopped ginger.

Allow to ripen overnight for the best texture.

Yield: 1/2 gallon

image:Marye Audet

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Rich caramel with a vanilla midnote melting into black tea flavor on your tongue.  It is very complex, very sweet, very rich, and very good.  The filling is light and creamy, just the way a mousse should be, meltingly rich texture to compliment the flavor of the filling.  There will be filling left, you can make tart shells, put it in the chocolate cups, or just eat it.

I loved everything about this except my presentation…that is something I want to work on. I used Sara Lee Frozen Puff Pastry sheets, homemade would be better but I was limited in my time.  It did not take very long at all because of starting with the premade puff pastry.  I think it would be an awesome addition for Mother’s Day or anytime you wanted a great, impressive dessert.  You could also use the small puff pastry shells or use this mousse as a filling for choux pastr, y.

Basically you are diving through pillows of mousse and hitting airy-crisp layers of pastry.  The combination is intoxicating.

Vanilla Caramel Truffle Tea Tart

• 1 package frozen puff pastry (2 in package, you will need both)
• 1 egg yolk
• 4 bags Lipton Vanilla Caramel Truffle tea
• 1 tsp unflavored gelatin, softened in 1/4 cup water
• 1 1/2 cups heavy cream, divided use
• 1 cup half and half
• 2 eggs, separated
• 1 cup sugar
• pinch of kosher salt
• Melted chocolate for garnish

1. Thaw the puff pastry according to directions.
2. Heat 1/2 cup of cream just to a simmer.  Add the tea bags and set aside to cool.
3. Preheat the oven to 400F or whatever is directed on the box.
4. Cut one sheet of the pastry into 5 strips.  These will make the sides of the tart and the cutouts.
5. Unfold the other sheet of pastry on a baking sheet.
6. Brush beaten egg yolk along edges and gently press 4 strips of pastry around the perimeter to make edges.
7. Cut hearts, stars, or other shapes out of the remaining strip.
8. Bake until puffed, golden and done, about 20 minutes.
9. Meanwhile add half and half and salt to the 2 beaten egg yolks.
10. Add sugar and beat until well blended.
11. Squeeze out tea bags and discard.  Pour infused cream and softened gelatin into the egg mixture.
12. Whisk until well mixed.
13. Cook in a double boiler until the mixture coats the back of a spoon.  Remove from heat and set aside.
14. Meanwhile beat the remaining cream until soft peaks form.
15. Beat the egg whites until peaks form, do not over beat.
16. Fold egg whites into room temperature infused cream mixture.
17. Fold whipped cream into all.
18. Spoon into tart shell.  Chill.  Garnish with melted chocolate.

serves 9-12

images:marye audet (c) 2009

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I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

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You know, when I say, the best, I mean it right?

I like making pumpkin bread with home grown pumpkin because it is naturally sweeter I think. This past year I didn’t grow any, but it is on the garden plan for this year. Pumpkin is just so good for you, it is too bad that we have relegated it to pumpkin pie, and Autumn holidays. It is lower in carbs that winter squash and can be used just like acorn squash if you want. Plus it has massive amounts of vitamin A to help keep you from respiratory infections. Eat enough of it and you will turn a cool shade of gold…I look good in gold so I am o.k. with that.

I made two loaves of this yesterday for breakfast and it was gone by ten a.m. TWO loaves…even for us that may be a record. You know, there is nothing better than a pumpkin bread sandwich made with two slices of pumpkin bread with a thick layer of cream cheese in the middle, right? Or a slice slathered with gingered lemon curd?

This recipe is from one of my vintage cookbooks circa 1950.

Anyway, make this soon…you have the whole weekend, after all. You had better plan on making something like ten loaves, because once the neighbors smell it you will have a houseful.

Pumpkin Pecan Bread

1 c cooking oil, ( walnut or peanut is best)

4 eggs, lightly beaten

2/3 c water

2 c mashed cooked pumpkin (one can)

3 1/2 c flour

2 tsp salt

2 tsp freshly grated nutmeg

1 1/2 tsp baking soda

2 tsp cinnamon

1 tsp cloves

1/2 tsp ginger

1 1/2 c brown sugar

1 1/2 c sugar

1 c pecans, chopped

Confectioners sugar for dusting

Preheat oven to 350

Mix dry ingredients and set aside.

Mix wet ingredients and mix into dry, mixing just enough to moisten ingredients. Add pecans. Spoon into 2 greased and floured loaf pans and bak for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean. Cool. Dust with confectioners sugar to garnish.

2 loaves.

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I have something to tell y’all.

What do I like almost as much as baking and cooking? Coffee and Tea! I just launched a new blog all about coffee and tea, and everything that has to do with coffee and tea…as well as some amazing egg nog recipes that I just didn’t feel right about posting on a cooking blog!

Baking Delights and the new blog, Kettle and Cup, will compliment eachother and you will often find me referencing things there from here and vice versa.

Everyone that knows me IRL knows that Marc and I have a coffee and tea habit that keeps the economy running smoothly. We have a roaster in town that makes a custom blend/roast for us that is uniquely ours. We also have a custom flavored tea. Now how addicted is THAT?

Isn’t the title banner so cool? It really represents what I want Kettle and Cup to feel like…a chat in a farmhouse kitchen over a cup of coffee (or tea).

So….come on over…there are a few little glitches to work out..but as soon as I can I am posting about a really cool giveaway over there…sort of as a Grand Opening.

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