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

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Mock Clotted Cream

So a few years ago when I went to visit my college friend she took me to a teahouse she had visited and knew I would love. She was right, I thought it was beautiful, had great food, and since then have gone back every time I return to that area.

The first time I went was the first time I had ever had clotted cream. I thought it was amazing and that scones were one hundred times better with it. In fact it made me just want to keep eating.

Or scones

Since then every time I make scones I wish I have some clotted cream to go with them.

Well you think, that’s easy-just head to the store.

Majorly

You can’t get it in any store around here. I’ve looked online, but it will take ages and you have to order a ton of it.

So after all that, I decided that I would just try to make my own.

This recipe comes from my sister blog, MysteriousEats.wordpress.com.

Ingredients:

  • 1/2 Cup of Sour Cream (Can substitute with Plain Greek Yogurt)
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 1/2 Cup of Heavy Cream
  • 2 Tablespoons of Confectioner’s Sugar (Powdered Sugar)

 

Directions:

  1. Fold vanilla into sour cream (or yogurt).
  2. Beat heavy cream until stiff peaks form.
  3. Fold the sugar into the cream.
  4. Fold this mixture into the vanilla/sour cream (yogurt) mixture.

It was delicious and a perfect addition to tea time.

For more recipes, go to Irish Blueberry Scones

For more posts on tea, go to Cozy & Comfy Tea Time

Triple Berry Salad

Thoughts Before Cooking:

So in yesterday’s post, I talked about how I was looking for things to make for my tea party/book club meeting that are Regency-ish but cool for summer.

I was thinking about Emma’s picnic and the strawberries they eat:

I started looking through recipes for a strawberry dish when I remembered a fantastic one that my sister blog Mysterious Eats made.

Ingredients:

  • 6-8 Ounces of Strawberries
  • 6 Ounces of Blueberries
  • 6 Ounces of Raspberries
  • 1/4 Cup of Sugar
  • 1/4 Cup of Water
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. Place sugar and water in a small saucepan over medium heat.
  2. Bring mixture to a simmer (there will be small bubbles), and stir until the sugar is dissolved.
  3. Remove from heat and cool for 5 mins.
  4. Stir in vanilla extract.
  5. Chill completely in fridge.
  6. Rinse the berries.
  7. Hull the strawberries and slice into 2-3 pieces.
  8. Place all the berries in one bowl.
  9. Just before serving, drizzle the berries with the vanilla sugar syrup.
  10. Toss gently.
  11. Serve

Thoughts After Cooking:

What did I think?

It was just the perfect blend of everything and absolutely delicious.

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

For more Jane Austen quotes, go to Hot Humid Days are Reading Days

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