You guys, is spring ever going to show up? I worked from home last Friday due to a major snowstorm rolling through. I didn’t leave the house the entire day and was in denial that on March second there were 8+ inches of snow on the ground. Then, to top it all off, we got another massive snow storm yesterday. It feels like I’m living in a perpetual snow globe. I’d really love to break the glass and escape to warmer weather.

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One of the things I love most about blogging is that you can do it from anywhere. Last weekend I took my laptop to Starbucks and enjoyed a caramel latte as I worked on editing some photos for last weeks post. Today, I’m sitting on my couch watching Harry Potter as I share this recipe for snickerdoodle cookies with you. There’s nothing like watching Harry Potter on a (somewhat) lazy Sunday afternoon.

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I know what you’re thinking, “hot chocolate in August?” But here me out! Before you know it, Autumn will be here, we’ll be pulling out our oversized sweaters, slipping on a pair of boots, and grabbing for the first hot drink we can find. I’m not one to wish away summer, but the nights are growing colder and I can practically hear the leaves crunching under my feet.

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The making of this sorbet was a process. However, don’t be scared off from making it; everything that happened was completely on my end. First off, when thinking of a recipe I could make using Bramble Ramble from Bluebird Tea Co., I had the brilliant idea of making ice cream! What’s better than homemade ice cream? Only problem was that I don’t actually own an ice cream maker. A quick text to my mom and I found out that my aunt has one I could borrow. Okay great, I got past the first hurdle.

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When I was a child I hated carrot cake. The mere thought of vegetables in my cake was enough to make me violently shake my head no when someone asked if I would like a piece. Where was the chocolate cake with the chocolate frosting?! Boy was I missing out! I wish I could go back and tell myself to try a piece when it was served at grandma’s birthday every year. Think of all the cake I missed out on! Well, now I fully understand the appeal of carrot cake and even welcome vegetables into my baked goods (zucchini bread is another delicacy that I should’ve tried much sooner than I did). I’ve whipped up some carrot cake cupcakes just in time for Easter, and they’re too delicious and adorable not to post on the blog.

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Cranberry Orange Scones

About a month ago I became a representative for the Bluebird Tea Company based out of Brighton, England. Part of my duty as a rep is to create at least one recipe per month using some of the tea I’ve been sent. After assessing the teas that came in the welcome box, and mulling around ideas in my head, I decided to bake some sort of scone. Nothing screams England, or pairs better with tea, than scones, right? I will be completely honest, before baking these I had never baked a scone in my life. No better time than the present!

Bluebird Tea Co

The first tea I thought of using was the Bears Like Marmalade loose tea; it has an amazing floral, orange flavor that is so refreshing. However I wasn’t content with using just one tea, I wanted more! After trying Purple Rain I knew I had to incorporate it in the scones somehow; the gorgeous purple tea is too pretty not to use. That’s when the idea of a glaze occurred to me, because apparently creating my own scone recipe and then baking them for the first time just wasn’t enough. Both teas are part of Bluebird’s spring collection which goes on sale this Sunday, March 12.

Loose tea

Now, baking with tea can be a tricky task. Simply including the tea leaves in the batter or dough won’t release the flavors of the tea, plus no one likes chunks of dry leaves in their food. Steeping the tea in milk works somewhat, but usually if a recipe calls for milk it’s not a lot. So, infusing unsalted butter with the tea is the best option. As fancy as it may sound, it’s actually quite simple. Melt however much better you need for the recipe and then add in the loose tea without any tea ball or bag. Once it’s steeped for 5-10 minutes strain the butter through a fine sieve and discard the tea leaves. Then, depending on the recipe, let the butter solidify or use it in the melted form.

Bluebird Tea Company Loose Tea
Bears Like Marmalade tea; how gorgeous is that color?!

The glaze uses the same sort of method. Using a double broiler (or two pots and some water) all of the ingredients are combined to create a hot, liquid glaze, and then the Purple Rain tea is steeped for 8-10 minutes. Once it’s done steeping, the mixture is strained through the sieve and the tea leaves can be discarded.

Cranberry Orange Scones

The scones are definitely a bit time consuming, but trust me when I say they are so worth it. The combination of teas make the scones so lovely, plus they’re beautiful to look at! If you’d like to try this recipe out, and I really hope you do, head over to Bluebird’s website and use the code WLBTEABIRD20 to get 20% off your purchase at checkout.

Cranberry Orange Scones Recipe

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Audrey Knizek