How to Clean Your Tea Infusers

If you are a tea addict, or teaddict, like me, you drink a lot of tea.

And when you drink as much tea as I do, your tea infuser gets all gross and brown and embarrassing for people to see.

But I have found a way to clean them. On the box that my forlife teapot came in said to use baking soda and warm water.

Huh

Not super clear, so I went online and cruised a few pages for a little more info:

  1. Put some baking soda on the areas affected. Then add a little warm water so it is pastelike.
  2. Scrub the areas with the paste, adding more baking soda if needed.

Voila! It looks amazing.

I’ve had this infuser like 4 years now and it looks brand spanking new. Amazing!

This one I’ve had even longer, and it was horribly brown and look at it now!

I just wish I had taken a before picture for you all so you could see it. I’m kicking myself as this is amazing, baking soda is amazing!

Wow!

And it will help all you tea lovers keep their tea things nice and clean.

For more tea posts, go to Cucumber Aioli Canapés

For more tea love, go to Mug o’ Tea Treats Christmas Gift

The Magician’s Nephew Tea Party/Book Club: Fotina Flower Puffed Pastry

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwiches we have our sides.

And food to go with.

This comes from Tea Time Magazine. I did change the recipe a bit as I took out the olive salad, I forgot to buy it. Oops!

Ingredients:

  • 1 Sheet of Frozen Puff Pastry, Slightly Thawed
  • 6 (1-inch) Cubes Fotina Cheese
  • 1 Large Egg
  • 1 Tablespoon of Water

Directions:

  1. Preheat the Oven at 400 Degrees F.
  2. Line a baking sheet with parchment paper.
  3. Using 2 1/4 inch flower-shaped cutter, cut 12 flowers from puff pastry sheet.
  4. Using a 1-inch round cutter, cut out and discard centers from 6 flowers.
  5. Stack a cutout flower on top of a whole flower and place on a prepared baking sheet.
  6. Repeat for remaining flowers. Press edges together using a fork.
  7. Place a cheese cube in the center of each flower.
  8. In a small bowl, combine egg and water, whisking well to make an egg wash.
  9. Using a pastry brush, brush tops of flowers with egg wash.
  10. Bake until flowers are puffed and golden brown, 10-12 mins.
  11. Serve Warm

These weren’t bad but very cheesy. I think they would have been better if I had put in something with the cheese, the olive spread or basil or something.

But otherwise tea was wonderful.

For more from The Magician’s Nephew Tea Party/Book Club, go to Turkey-Apple Tea Sandwiches

For more recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more sides, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more tea posts, go to Dark Chocolate Ginger Scones

The Magician’s Nephew Tea Party/Book Club: Dark Chocolate Ginger Scones

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

Now we are moving onto week two. We had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our second dinner with scones.

This comes from With Spice

Tea first!

Ingredients:

  • 3 Cups and 1 Tbsp of Flour
  • 1/3 Cup of Sugar
  • 1 Tbsp of Baking Powder
  • 1 Tsp Salt
  • 1 Tsp Ground Ginger
  • 1 Stick (1/2 Cup) Cold Unsalted Butter Cubed
  • 3/4 Cup of Crystallized Ginger, diced
  • 1/2 Cup of Bittersweet Chocolate Chips
  • 1.5 Cups of Heavy Cream, Cold
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Tbsp of Water

Directions:

  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
  2. Add the butter and quickly rub it into the flour until it is small pea-sized pieces, or cut the butter using two knives or a pastry blender.
  3. Stir in ginger and chocolate chips.
  4. Make a small well in the middle of the dry ingredients and pour the heavy cream.
  5. Using a fork, gently mix the cream and dry ingredients until it becomes a shaggy dough.
  6. In the bowl, knead the dough 6-8 times with your hands.
  7. Place the dough on a lightly floured surface, cut in half and gently shape into round balls.
  8. Roll the balls of dough into 7 inch round disks, sprinkling the dough with flour as needed to prevent it from sticking.
  9. If the dough wars up too much, put it in the freezer for a few minutes to keep the butter cold.
  10. Cut each circle into 6 wedges and place the scones on a parchment-lined baking sheet with about 2″ between them.
  11. Place the baking sheet in the freezer for 15 mins, and preheat the oven to 400 degrees F.
  12. Beat together the egg, yolk, and water in a small bowl and using a pastry brush, lightly coat the tops of the scones.
  13. Bake the scones 15-18 minutes or until the tops and bottom are golden brown.

These were delicious, and if you like ginger you’ll love these.

And food to go with.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Apple Pies

For more recipes, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more scones, go to Cranberry-Spice Scones with Maple Cream

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

Strawberry Lemonade

So you all know how much I love tea:

But unfortunately, not everyone does. Especially most of my nieces. So what to make for a tea party, that isn’t tea?

Hmmm…

How about some Strawberry Lemonade, made from real strawberries?! That sounds great to me! This recipe comes from Allrecipes

Ingredients:

  • 8 Large Strawberries, Halved
  • 2 Tablespoons of White Sugar
  • 7 Cups of Water
  • 1 Cup of White Sugar
  • 2 Cups of Freshly Squeezed Lemon Juice

Directions:

  1. Place the strawberries in a blender with two tablespoons of sugar.
  2. Pour in one cup of water and blend until the strawberries become juice.
  3. Combine the strawberry juice, 6 cups of water, 2 cups of Sugar, and lemon juice in a large pitcher. Stir until blended.
  4. Chill before serving.

So this was extremely good! I used Meyer’s Lemons and if you do that you want to reduce the sugar as they are sweeter than regular ones. But otherwise it was fantastic and came out a pretty coral orange color.

For more lemon recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more drink recipes, go to Skinny Chai Tea Latte

For more recipes, go to The Picture of Earl Grey Tea Cookies

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