Carrot Oatmeal Muffins

I love looking for more recipes to do that go with tea.

This recipe comes from my sister blog, MysteriousEats, I wanted to make it as I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross-So any time I find a recipe that uses up oatmeal in baking, I love to try it.

Yay!!!

But as I was making it I ran into one problem, I had started baking but then realized all my eggs were bad!

What to do?

I went online and found you can substitute with applesauce.

Ingredients:

  • 1 1/3 Cup of Flour
  • 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Brown Sugar
  • 3/4 Cup of Finely Shredded Carrots
  • 1/2 Cup of Milk
  • 1/4 Cup of Unsweetened Applesauce
  • 1/3 Cup of Melted Salted Butter
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine flour and oatmeal.
  3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
  4. Stir in the brown sugar. Mix until all is blended.
  5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
  6. Add the shredded carrots to your bowl and mix them thoroughly.
  7. In a separate small bowl: combine the milk, beaten egg, melted butter, and vanilla. Give it a good stir so that everything is well combined.
  8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
  9. Fill the prepared muffin cups 3/4 full.
  10. Bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.
  11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
  12. Makes about 12 muffins.

Fantastic!

I loved them! So healthy and delicious!

For more recipes, go to Slow-Cooker Bread

For more borrowed from Mysterious Eats, go to Baked Apple Slices

In other news, this is a 100th post, now my 1100th

For the 1000th post, go to Most Romantic Moment In Real Life

For the 900th post, go to But This is Your Hour—When Darkness Reigns

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

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

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

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