Green Tea Frappuccino

So I know some of you are thinking…uh didn’t you say you were going to resume reviewing Rational Creatures?

You are all 100% right. However, this weekend I left the hot three digit heat to visit my friend in cool, comfortable degree weather-San Jose.

I was hoping to have the next installment of Rational Creatures ready but it’s isn’t and I don’t want to post a lackluster review for a book that I have been enjoying. So instead I thought I would pause and share a yummy tea recipe that will help you beat this summer (it’s not fall in California until October) heat.

This recipe comes from my sister blog, MysteriousEatsand is a way to make a homemade Green Tea Frappuccino which stars one of my favorite teas:

So I mentioned in Matcha, Matcha, Matcha that my niece and I would go on these faux-around the world trips. One day she wanted to go to Japan so I planned a trip around town and then we ended the day with the tea ceremony. As I had leftover Matcha and I love the Starbucks Green Tea Frappuccino-it was a no brainer to use my sister blog’s recipe and make my own.

Ingredients:

  • 1 Cup of Ice Cubes (Less than 10)
  • 1 Scoop of Vanilla Ice Cream
  • 1 Cup of Milk
  • 1 Tablespoon + 1 Teaspoon of Sugar
  • 2 Teaspoons of Matcha Green Tea Powder
  • 1/8 Teaspoon of Vanilla or Vanilla Extract
  • Xanthan Gum (Optional)
  • Whipped Cream (Optional)

Directions:

  1. Add all the ingredients in a blender.
  2. Pulse and blend on high until thorough.
  3. Add whipped cream if you want.

greenteafrap

It’s absolutely delicious!

For more tea posts, go to I Won the Regency Marketplace Giveaway

For more Mysterious Eats recipes, go to Cheese Round

For more recipes, go to Matcha, Matcha, Matcha

For more Jane Austen quotes, go to Rational Creatures: Elizabeth & Charlotte

Matcha, Matcha, Matcha

“Well all I hear all day long is how great Matcha is or how wonderful Matcha is, Matcha, Matcha, Matcha!

So Matcha tea is amazing, if you have been following me on Instagram, you know how much I love it.

For me I have always loved the Green Tea Frappucinos at Starbucks, but I didn’t know there was any Matcha in it.

Oh?

No, my obsession started with a book.

I know, don’t they all.

I picked this particular book up at the library, The Tea Ceremony by Seno Tanaka. It was a fascinating book that went over the history of the tea ceremony, along with discussing Matcha tea, it being the one used in the ceremony (no wonder it is so expensive).

Wow!

One part of the book really stuck in my mind, and that was when they described this one…I guess for lack of a better word, tea party, that had a ton of people and they had to keep getting new dishes and used over 200 of them. Wow, that’s a real tea party.

Wow!

Anyways, I know a lot of people like it because it is supposed to help you loose weight, help keep your brain & heart healthy, gives you healthy energy, stop bad breath, burn calories, build your immune system, help with memory, bring relaxation, help your skin, lower cholesterol, detox, etc. I just like it because it tastes good.

So I had been drinking Matcha for years with the green tea frappucino, but I didn’t start buying my own Matcha until three years ago. My niece used to come every year for the Summer, and on Mondays, my day off, we would go on trips around the world.

Let’s go!

Of course, we didn’t really go around the world. We would travel around the bi-county area recreating famous places/landmarks. She would pick a country, I would do the research on it, and then plan out the day. We would then travel and have the different places “stamp” her passport I printed off.

She wanted to go to Japan, so I planned out our trip. First we made Chocolate Oat Crackles; then we headed to the oldest building in our Gold Rush built town-a Japanese Market (no longer open though), saw the Buddhist Temple Gardens (lucky as they hardly are ever open), the local art gallery (supposed to be the Mori Art Museum), the pet store to pet cats and the cafe next door (supposed to be the Japanese Cat Cafes), Imperial Park, a Cat Bento Box, and ending with the tea ceremony.

Now I live in a small town, so it took some doing to try and hunt down some Matcha. I could have ordered it online, but she wanted to do it the next day, and she was visiting for the summer so I was going to make it happen! I finally tracked down a tiny, and I mean tiny, container for $15 at the health store. The things we do for the ones we love.

We did the ceremony, with what we had (I of course didn’t have the proper tools). But after that, we had Matcha left over, so she and I made our own Green Tea Frappucinos (I’ll post the recipe later) and lattes.

I know some people think Matcha is coarse or gross, but I love it. If you haven’t tried it, I recommend it.

So here is a recipe to make your own Matcha Latte hot or cold:

Ingredients:

  • 2 Tsp of Matcha Powder
  • 2 Tsps of Sugar
  • 3 Tbsps of Warm Water
  • 2 Cups of Milk (Hot or Cold)

Directions:

  1. Put the Matcha powder, sugar, and water in a cup or mug
  2. Whisk together to ensure no lumps (use a matcha whisk or electric stirrer. (My dad was given one and it just somehow ended up in my home.)
  3. If doing hot, warm the milk and pour into the mug. If doing cold, just pour in the mug.
  4. Use the whisk or electric stirrer to combine everything until it is a light green color.

For more Tea posts, go to I Won the Regency Marketplace Giveaway

For more recipes, go to Cheese Round

For more on Matcha tea, go to Tea Chocolate

 

Scottish Oatcakes

I was cleaning out my old room at my parent’s house and I found a pile of papers with recipes on it.

What is this?

I have no clue where this came from, but it sounded good and easy to make. And perfect for tea! (You know me, I’m always looking for something new for tea time.)

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer he rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

So the first one is when I didn’t pay close attention to the recipe, while the second is from following the directions.

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more items to go with your cup of tea, go to Carrot Oatmeal Muffins

Slow-Cooker Bread

Yum!

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more recipes, go to Basic Shortbread

For more pinterest recipes, go to Blueberry Earl Grey Tea Smoothie

Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking sheet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  A perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more recipes, go to Baked Apple Slices

For more recipes from Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie post, go to Tea and Biscuits

Baked Apple Slices

Happy Thanksgiving!!!

This year I have a lot to be thankful for-1) Being alive-my ex-husband was abusive and tried to kill me; 2) My 5-year restraining order and the fact that my divorce was finalized 10/24/18-thank you California!; 3)My friends, family, and faith who have gotten me through this; 4) And this blog and all you readers!

I hope you all have a wonderful holiday however you spend it. I am course am going to spend it with food:

So what would Jane Austen be eating if she was celebrating the American holiday?

Last year I shared a recipe for apple pie, I thought this year I would share one for baked apples which make a great breakfast, side dish, or dessert.

This comes from my sister blog MysteriousEats.wordpress.com

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 

 

Delicious!

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

For more recipes, go to Blueberry Earl Grey Tea Smoothie

For more holiday posts, go to Life Seems But a Quick Succession of Busy Nothings

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…