London Fog Smoothie

So even though it is summertime, you all know I will not give up my tea.

Not for nothing or nobody

And pinterest knows this so they send me lots of tea recipes.

This one I found sounded very good, London Fog Smoothie. I love London Fog lattes, I love smoothies, why not combine the two?

The picture with the ingredients was saved from a site called womansbust.com, but when I clicked on the link there was nothing about tea on it, only enlarging a woman’s breasts.

Oh well.

Tea first!

Ingredients:

  • 1/2 Cup of Vanilla Yogurt (I used Greek Yogurt)
  • 1/3 Cup of Almond Milk (I don’t like almond so I used regular)
  • 1/3 Cup of Earl Grey Tea
  • 1 Cup of Crushed Ice
  • 1/4 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Vanilla
  • 1 Teaspoon of Honey

Directions:

  1. Combine all and blend.
  2. Serve.
  3. Top with whipped cream if desired.

This was better than the Fauxccino as I think having the cup of tea added to it better than the ice cubes. It came out a bit watery so I really thinking combining the two would work best. It didn’t come out super sweet with the Greek Yogurt and regular milk, so I added French Vanilla Creamer to sweeten it up. Regular yogurt would have been a better choice. But I know for next time. The cinnamon was very strong too, I would have done way less-just a dash.

Otherwise, it was very good. And a great tea drinking method for the summertime.

For more tea posts, go to Got Tea?

For more recipes, go to London Fog Fauxccino

For more Jane Austen Quotes, go to You’ve Persuaded My Heart

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London Fog Fauxccino

So I love tea!

But with the weather changing, especially where I live:

Drinking tea is a bit of a problem. When it’s 100 degrees out you don’t want something hot.

But that all changed when my sister blog, Mysterious Eats, shared this recipe of London Fog Fauxccinos. I love London Fog Lattes, so I’m very jazzed to try this out.

Ingredients:

  • 8 Earl Grey Tea Ice Cubes
  • 1 Cup of Homemade Almond Milk or Milk of Choice
  • 1 Tablespoon of Raw Honey or 8 Drops of Stevia
  • 1/4 Teaspoon of Vanilla Extract
  • Whipped Cream (Optional)

Directions:

  1. Place all ingredients in the blender.
  2. Blend on high until smooth.
  3. Top with whipped cream if desired.

It didn’t turn out as I expected. I couldn’t really taste the tea-I think maybe I would do it again with liquid tea and the ice cubes. If I do, I’ll repost.

Well, either way-tea always makes you feel great.

For more tea posts, go to Cats, Books, & Tea

For more recipes, go to Mock Clotted Cream

For more recipes from Mysterious Eats, go to Irish Blueberry Scones

For more Jane Austen Quotes, go to Book Club Picks: A Christmas Carol

Irish Blueberry Scones

So what goes best with Jane Austen novels and films?

And what goes with tea?

SCONES!

These come from my sister blog  MysteriousEats.wordpress.com

Or scones!

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Baking:

I loved it! I couldn’t stop eating.

Delicious! And perfect for tea time!

And eat scones!

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more recipes, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more Wilkie Collins, go to You Know You Really Love Tea When…

Baked Potato Soup

Who likes to eat?

Me too. I don’t really post recipes on her, leaving that to my sister blog Mysterious Eats.

Weeeeeeeeeeelll…with one exception. If it has to do with Jane Austen or a tea party, I review and post it.

Last year I helped put on a tea, and fashioned it after a teahouse I used to go to when I lived near Santa Rosa. They would always serve scones (I did the Cheddar-Thyme Scones and the Harvest Pumpkin Scones) and tea sandwiches. You could also add on tarts, little turnovers, salad, or soup.

This soup may not be a real “tea soup”, but I thought it was tasty, easy to make, and fancy looking.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

It is a fantastic tasting soup, and having cooked the potatoes it takes like no time at all.

Yay!

The only thing is that you have to be careful when adding the milk or half-and-half. The lactose sugar in them can burn and ruin the dish, so you have to keep stirring. The more you stir the less likely it will burn.

One time I had my niece hep me and I felt like that scene in Goodfellas when Henry Hill keeps telling his brother to watch the sauce. Just like Michael she didn’t enjoy the stirring.

No more stirring.

But it was easy, delicious, and will be a great addition to any future tea parties or dinners.

For more recipes, go to Triple Berry Salad

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from my sister blog, MysteriousEats.wordpress.com. I like to include ay recipes that go well with tea and books.

Even though Christmas is eight months away, I don’t care. I’m making them anyway.

Truth be told I don’t

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

Not good

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more recipes, go to Cherry-Pistachio Tea Cakes

For more on cookies, go to A Baker’s Four Dozen

Perfectea, A Perfect Cup of Tea or Tea for Two

So you know how much I love tea:

And then I got into loose leaf tea. That can take a lot of time and work. You heat the water, fill the little infuser, steep-thats the easy part. The hard part is trying to clean your infuser, it takes forever!

So much time

But then I went to Teavana and I saw the coolest thing ever!

An infuser that makes two perfect cups of tea and is so easy to clean-Perfectea.

And it really is perfect! I just love it so much! It is so easy to use, to clean, etc. Just watch it, you will want one too.

It makes two cups of tea- the perfect amount for tea time with a friend:

Or if you are like me- the perfect cup of tea. Yep, I love tea and a lot of it.

All you do is:

  1. Scoop two teaspoons of whatever tea you love and place in the infuser.
  2. Add hot water and steep according to tea instructions.
  3. Place infuser over a mug and push it down, allowing the tea to come out and fill it.
  4. Add sugar, milk, cream, or creamer.

Fantastic! I love it so much I can’t stop using it.

For more tea posts, go to How to Make a London Fog

For more Jane Austen Quotes, go to What Would Jane Do?: Quips and Wisdom from Jane Austen

For more on C.S. Lewis, go to When A Willing Victim Who Had Committed No Treachery Was Killed in A Traitor’s Stead, the Table Would Crack and Death Itself Would Start Working Backwards: The Lion, the Witch, and the Wardrobe

How to Make a London Fog

As you can tell, this post isn’t about this:

Stay out of the forest!

But this:

StirsTea

So during the week I go to a coffee shop in the morning to kill an hour before work and while there buy a cup of Earl Grey tea.

tea

I drank so many that I had enough to get any drink free! I asked the barista what she recommended and they said a London Fog- Earl Grey tea with Vanilla and heated, foamy milk. I tried it and LOVED it!

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I had to have more of it. So I decided to make it myself.

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Ingredients:

  • Tea Kettle/Teapot
  • Earl Grey Tea (I use loose leaf but you can do bagged)
  • Milk
  • Vanilla Creamer
  • Milk Frothier
  • Sugar (optional)
  • Tall Glass
  • Tea Mug or Teacup

Directions:

  1. Put your kettle or teapot on and heat the water.
  2. Prepare your loose leaf tea (one teaspoon per cup of water). [I typically drink out of a two cup tea mug.]
  3. When water is ready pour in mug over tea infuser or tea bag. (Tea should steep no more than three minutes.)
  4. When tea is steeping prepare the milk. This is something that might take a few trials until you find your perfect taste. I typically take 1/4 cup of milk and 1/4 cup of Vanilla creamer and pour both into the tall glass.
  5. Using the frothier, whisk the milk mixture until it is nice and airy. If you don’t have a frothier you can use a tall glass jar and shake it up.
  6. Heat the milk mixture in the microwave for a minute.
  7. When the tea has steeped, remove it from the mug and add sugar (if needed) and foamy milk mixture.
  8. Drink & enjoy!

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It was delicious, and cheaper than forking over four dollars every time you wished to have it. Delicious!

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For more recipes, go to Harlem Tea Room Cheddar-Thyme Scones

For more Tea posts, go to I Made My Own Teabags

For more on Pride and Prejudice, go to Whether Presentable or Not, I Love Spending Time With You: Episode Four, Pride and Prejudice (1995)

Harlem Tea Room Cheddar-Thyme Scones

teaandscone

So this recipe is borrowed from my sister blog, MysteriousEats.wordpress.comAnytime she has a recipe that goes with Jane Austen (being time period or great to eat with her books/films) I’n going to post it on here.

Iloveit love

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

peterPanteaadventure

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later
  • 2 Tsp of Baking Soda
  • 2 Tsp Cream of Tartar
  • 1/2 Tsp of Salt
  • 2 Cups of Grated Cheddar Cheese
  • 1 Tbsp of Fresh Thyme, Chopped
  • 1.5 Cups of Sour Cream or Buttermilk
  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. Coat two baking sheets with butter.
  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.
  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.
  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.
  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.
  7. Gather dough into a ball and knead lightly until fully integrated.
  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
  10. Place on prepared baking sheets with space in between.Let stand ten minutes, then brush the tops with egg or milk.
  11. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.
  12. Bake until golden brown, 10-12 mins.
  13. Serve warm with butter, clotted cream, fruit preserves, or jam.
  14. Makes about 1.5 dozens.

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scones

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THOUGHTS AFTER BAKING:

Were very good. All they need was a bit of butter

ineedthis

NOW

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

StirsTea

Absolutely delicious and I will make again and again.

there-is-no-we-in-food-funny-quotes

And eat all by myself

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For more scone recipes, go to Harvest Pumpkin Scones

For more on Peter Pan, go to It’s Always Tea Time  

And for weekly recipe reviews, go to Mysterious Eats

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The song for today is As Long As There’s Christmas from Beauty and the Beast: The Enchanted Christmas.

Beauty_and_Beast_Enchanted_Christmas

This song was written for the film by Rachel Portman and Don Black; and sung by the cast.

The thing I like about this song is the message it brings, no matter what as long as we celebrate Christmas we celebrate the hope the holiday brings.

300px-Nativity_tree2011christmas

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For more on Beauty and the Beast: The Enchanted Christmas, go to 25 Films of Christmas

For more Christmas Carols, go to Xactly Why I Think Beastly is An Xcellent Story

Harvest Pumpkin Scones

peterPanteaadventure

So this recipe comes from my sister blog MysteriousEats.wordpress.com. Typically I just reblog her posts onto my site, but I noticed that they don’t look the best and kind of come out weird looking. So instead I decided that I would just copy and paste her post onto my site. Here we go.

Ready for scones & tea.

Ready for scones & tea.

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teaandscone

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

 

Ingredients:

  • 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
  • 1/3 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 3/4 Teaspoon of Salt
  • 3/4 Teaspoon of Ground Cinnamon
  • 1/4 Teaspoon of Ground Ginger
  • 1/4 Teaspoon of Ground Nutmeg
  • 1/4 Teaspoon of Ground Allspice
  • 1/2 Cup of Cold Butter
  • 1-2 Cups of Chocolate Chips
  • 2/3 Cup of Canned Pumpkin
  • 2 Large Eggs
  • Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
  • Milk

Directions:

  1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
  2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
  3. Stir in the Chocolate Chips.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
  6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment,but don’t grease it. Instead sprinkle a bit of flour on the parchment.
  7. Scrape the dough onto the floured parchment or pan and divide it in half.
  8. Round each half into a 6″ circle, about 3/4 an inch thick.
  9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
  10. Using a knife, cut each circle into size wedges.
  11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
  12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
  13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
  14. Remove from the oven and serve warm.

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THOUGHTS AFTER BAKING:

I loved them! They were perfect!

I love it

 

They were just so delicious everyone ate them right away and wanted more.

servingsizeeat

 

I cannot recommend more strongly that you should definitely make them.

startrekletsgetstarted

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For more scone recipes, go to Lemon Scones

For more on Peter Pan, go to It’s Always Tea Time  

And for weekly recipe reviews, go to Mysterious Eats

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 I wasn’t really planning on including this in my Christmas countdown, but hey a post is a post so it needs a song to go with it.

So I had never heard this song before until the other when I was driving to work. At first I was like what is this? Who is Dominick the donkey?

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But then as I listened, it quickly grew on me. So much that I actually listened to it later at home and decided to include it in our countdown. After all, donkey’s need love too.

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So this song is called Dominick the Donkey and was written in 1960 by Ray Allen, Sam Saltzberg and Wandra Merrell. It was recorded by Lou Monte and is about a donkey that Santa owns, used to help deliver presents to children in Italy as reindeer cannot climb the mountains.

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To start our 25 Carols of Christmas from the beginning, go to It Was a Pleasure to Burn: Fahrenheit 451

For more Christmas Carols, go to Your Cases Have Indeed Been of the Greatest Interest to Me: The Adventures of Sherlock Holmes

For more Christmas donkeys, go to the 25 Films of Christmas

Harlem Tea Room Baking Powder Scones

We’ve talked about books, we’ve talked about tea, now it is time for something to pair with the two: a scone.

goonAdventurebookteaboots

Mysterious Eats

teaandscone

Thoughts Before Cooking:

So I was going to make scones for a tea party and pulled out this recipe I had clipped from an old O- the Oprah magazine.

The magazine article is about Patrice Clayton opening up a tearoom in Harlem. This article must be really old though because the website hasn’t been updated since the mid 2000s and on Yelp it appears that it has closed down. 😦 That’s too bad.

The article gives three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. I only had the ingredients for the Baking Powder one, but I will test out the others and post when I do.

This recipe is designed to go with clotted cream and strawberry jam.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
  • 3.5 Cups of All-Purpose Flour, Plus Extra for…

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