These little tiny carrot cakes came about from an idea that had been jumping around in my head for quite some time. Continue reading
Shortly before I left the US I got really interested in loose leaf teas. I had entered a Twitter contest that Rishi Tea was hosting and won a big tin of Earl Gray Lavender tea. It smelled and tasted fantastic and I often replaced my morning cup of coffee with this tea. I still had a bit over half of the tin left when I left the US, so I gave it to a tea-loving friend of mine, so I knew it would go to a good home.
I can’t get Rishi Tea in Australia though, so I needed a replacement. Luckily for me, there is an awesome tea shop at my local shopping center called T2 Tea, and right next door to the tea shop is the T2 Tea Teahouse which not only can make you a cup of any of their teas, but also sells a variety of delicious foods. You can get something savory made up for you, but hey, you know me, I’m more interested in the sweets and they have a tantalizing variety of those, including some beautiful cupcakes.
Well, unfortunately, on the day I went there, they didn’t have any of those cupcakes. I decided on a chocolate chai cake instead. Pictured above is said cake, a tall glass of iced chocolate tea, and a sample of gundpowder green tea. All were very delicious.
If you love Joy The Baker as much as I do, you will know that she’s a big fan of Rishi Tea, and from Joy is where I first heard about Rishi Tea. I keep meaning to purchase some teas from Rishi Tea’s website but just haven’t gotten around to it yet, so I was really exited when I heard that they were doing lots of giveaways of their Fair Trade tea in October to help support the Fair Trade Month campaign. All you have to do is retweet their daily contest announcements on Twitter. Visit Rishi Tea’s blog post about the event for more information.
I started retweeting their tweets about their contests each day at the beginning of October and on the 6th I won a tin of Fair Trade/Organic Earl Gray Lavender tea! I received my tea this past Friday and quickly took some photos and made myself a cup of tea!
Besides lemonade, one of the main drinks I associate with summer is iced tea. I decided to make a pitcher of mixed berry iced tea to help cool off on these warm summer afternoons.
The mixed berries I used were a frozen mix of blackberries, blueberries and raspberries. I used ice cubes and frozen cranberries for extra cool-ness. The original recipe comes from Taste of Home and used just raspberries instead of mixed berries.
Raspberry Iced Tea
Adapted from Taste of Home
Makes 4 quarts
4 quarts water
1 1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice
In a Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes.
Strain; discard berries and tea bags. Refrigerate until chilled. Serve over ice.