12 Bigelow® Pomegranate Pizzazz tea bags
2 cups (500mL) boiling water
3 cups (750mL) all-purpose flour
1 cup (250mL) sugar
1½ tablespoons (22.5mL) baking powder
¾ teaspoon (3.5mL) salt
¾ cup of vegetable oil
3 large eggs
1½ cup cooled Pomegranate tea from above (reserve 6 tablespoons (90mL) for icing
2 cups (500mL) icing sugar
5-6 tablespoons (75-90mL) of remaining Pomegranate tea
Add 1 tablespoon at a time to make a stiff icing
Make tea by steeping tea bags in the boiling water for 10 minutes. Set aside to cool.
Preheat over to 400ºF (200ºC).
Line muffin pans with muffin paper liners (total of 12) and spray top of muffin pan with cooking spray.
Combine flour, sugar, baking powder and salt in large mixing bowl. Whisk together oil, eggs and reserved tea in separate bowl until combined. Add the egg mixture to the flour mixture and stir until the dry ingredients are moist and blended. Do not over mix.
Scoop the muffin mixture into prepared muffin pan filling to the top of each muffin cup.
Bake 12-15 minutes or until light golden brown or when a toothpick comes out clean. Remove from oven and cool for 5 minutes. Turn out the muffins and glaze.
Make the glaze by combining icing sugar and 5-6 tablespoons (75-90mL) tea. Ice the muffins with glaze.
Yield: Make 12 muffins
Prep Time: 10 minutes
Cook Time: 12-15 minutes
6 Bigelow® Tasty Tangerine Herbal Tea Bags
¾ cup (180mL) boiling water
½ cup (125mL) butter, soften
1 ½ up (375mL) sugar
2 ½ cups (275mL) all-purpose flour
1 ½ teaspoons (7.5mL) baking powder
¾ teaspoon (2mL) salt
1 cup (250mL) buttermilk
1 cup (250mL) raisins
1 ½ teaspoons (7.5mL) vanilla
½ cup (125mL) walnuts, chopped
1 tablespoon (15mL) orange peel, grated
1/3 cup (80mL) butter, softened
3 cups (750mL) powdered sugar
4 Bigelow® Tasty Tangerine Herbal Tea Bags
½ cup (125mL) boiling water
2 teaspoons (10mL) orange peel, grated
Preheat oven to 350ºF (180ºC). Prepare an 11″ x 13″ (27.5cm x 32.5cm) pan by greasing and flouring. Boil water and add Bigelow® Tasty Tangerine Tea Bags, let steep for 10 minutes, strain making sure that you have ½ cup (125mL) tea.
Cream butter and sugar; add eggs – one at a time, mixing well. Add dry ingredients, alternately with buttermilk and the tea. Add vanilla and mix well. Add raisins, walnuts and orange peel. Pour batter into pan, bake cake for 45-50 minutes.
Make tea by infusing boiling water with Bigelow Tasty Tangerine Herb Tea, let steep for 10 minutes. Remove tea bags and make frosting by beating butter, powdered sugar and tea together. Spread frosting on top of the cake and garnish with grated orange zest.
Yield: 15 to 20 servings
Prep Time: 15 minutes
Cook Time: 40-45 minutes
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “Huangshan Mao Feng and Guapian” and “Maojian and Yunwu”. We have added a link to the end of each one to take you to the next if you would like to read … Continue reading
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With the wealth of valuable knowledge weve accumulated over the years, we feel that some previous posts are worth sharing again. Thus, Fridays are Blast From the Past – where we choose a T Ching post from this month but a previous year that we feel is worth another read … Continue reading
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