Image via @amomentonmylashes
Autumn is in full swing and you know what that means, #TeaProudly crew! It’s time for hayrides, the harvest and seasonal flavors of Bigelow Tea! Of course, savoring the tastes of fall by sipping a cup of comforting Pumpkin Spice or Caramel Apple tea is delightful, but did you know that there are also tons of sweet treats you can create by incorporating the fabulous flavors of Bigelow Tea? And now that the temperature’s cooled off a bit, baking’s a total blast! From cupcakes to quick bread, these super-delicious delicacies are the perfect comfort foods for those cool fall days and nights. (They’re totally yummy!) So give them a try and tag #TeaProudly in social to share your faves!
Pumpkin Spice Cupcakes
These moist and delicious cupcakes are lightly spiced and topped with a fluffy cream cheese frosting that’s infused with Bigelow Pumpkin Spice Tea. These cupcakes won’t last long!
Baking Time: 20 Minutes
Makes 24 Cupcakes
Ingredients
Tea Concentrate:
- 13 tea bags Bigelow Pumpkin Spice Tea*
- 1 ¼ cups boiling water
Cupcakes:
- 1 ¾ cup sugar
- ¾ cup vegetable oil
- 3 eggs
- 1 (11-ounce) can mandarin oranges, drained, discard liquid
- ½ cup tea concentrate
- 2 teaspoons real vanilla extract
- 2 teaspoons freshly grated orange zest
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups shredded carrots
- Frosting:
- 1 (8-ounce) package cream cheese, slightly soft
- 1 tablespoon butter, softened
- 2 tablespoons tea concentrate
- 3 ½ cups confectioners’ sugar
*Variations: Try using Bigelow Cinnamon Stick Tea, Sweetheart Cinnamon Herbal Tea, Orange & Spice Herbal Tea, or “Constant Comment” Tea
Instructions
Place tea bags in a 2-cup glass measure. Add 1 ¼ cups water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside. In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes). Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute).
In medium bowl stir together flour, baking soda, cinnamon, and salt. Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes). Add carrots; mix well. Place batter in muffin cups filling about ½ to ¾ full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool.
Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well. Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes). Frost top of each cupcake with frosting.
Pumpkin “Constant Comment” Cupcakes
To get in the mood for fall, try these moist and delicious cupcakes lightly spiced with the flavor of Bigelow Constant Comment Tea.
Recipe created by Kristal Robishaw 2011 Recipe Contest
Makes 24 Cupcakes
Ingredients
- 5 Bigelow Constant Comment tea bags steeped in ½ cup boiling water
- ½ cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 can (15 ounces) of pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
Instructions
Preheat oven to 350 degrees (F). Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid). Cream together butter and sugar until light and fluffy. Slowly add eggs, one by one. Once eggs are combined, add the can of pumpkin. In a separate bowl, sift together flour, baking powder, baking soda and salt. To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup. Alternate mixing the wets and dries to the pumpkin mix until combined. Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.
Pumpkin Spice Quick Bread
Great for brunch or as a snack. An autumn classic made with Bigelow Pumpkin Spice Tea.
One 9″ x 4″ loaf
Ingredients
- ½ cup milk
- 8 Bigelow® Pumpkin Spice Tea Bags*
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (1 stick), at room temperature
- 2 large eggs
- ½ cup raisins (optional) or ½ cup of chopped walnuts** (optional)
Instructions
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally (DO NOT BOIL). Remove from heat and let cool (15-20 minutes): remove tea bags, squeezing out liquid. Set aside. Preheat oven to 325º F. Grease 9″” x 4″” loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture, stir after each addition. If you choose, add raisins and stir to combine. Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.
*Variations:
Orange & Spice Quick Bread: Substitute 8 Bigelow Orange & Spice Herbal tea bags and add 2 teaspoons of orange zest to the finished batter. If desired, sprinkle the top of the loaf with poppy seeds before baking. Bake as directed.
Ginger Snappish Quick Bread: Substitute 8 Bigelow® Ginger Snappish Herbal tea bags plus add 2 tablespoons of chopped crystallized ginger to the top of the loaf before baking. Bake as directed.
Pumpkin Spice Quick Bread with Walnuts: Substitute walnuts for the raisins.
Salted Caramel Rice Pudding
When you’re feeling blue what could be better than a warm bowl of creamy rice pudding? It’s pure comfort in a bowl.
Submitted by Parrish
Ingredients
- 1 cup White Rice
- 2 cups Water
- 2 Bigelow Salted Carmel Tea Bags
- 2 cups Milk
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Salted Butter
- Pinch Of Salt
- 8 ounces Sweetened Condensed Milk, More If Needed
- Dash Of Ground Cinnamon
- 1 Tablespoon Vanilla Extract
- 1 whole Egg, Beaten
- Caramel Sauce
Instructions
Steep 2 bags of Bigelow Salted Caramel Tea in the 2 cups of water. In a medium saucepan or pot, combine the rice, tea steeped water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage.
Remove the pot from the stove and add the sweetened condensed milk, and cinnamon. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly.
Serve immediately in a small bowl. Drizzle with a little store-bought caramel sauce and a sprinkle of salt to really put it over the top.
For step by step instructions with pictures click here
Pumpkin Spice Meringue Cookies with Pecans
This fluffy meringue cookie adapts to the fall season by adding Bigelow Pumpkin Spice Tea to the recipe. These tiny morsels are low in calories too.
Makes 24 cookies
Ingredients
- ¼ cup hot water
- 2 Bigelow® Pumpkin Spice Tea Bags*
- Egg whites from 2 large eggs, at room temperature
- ½ teaspoon Cream of Tartar
- ½ cup superfine sugar
- ¼ cup chopped pecans (or walnuts)
- Parchment paper
Instructions
In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool. Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper. Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high. Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don’t over-beat…the mixture should look glossy, not dry.
Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily. Cool completely on a wire rack before storing in an airtight container on the counter-top.
Note: Superfine sugar is sometimes sold as “castor” or “caster” sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.
Another Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.
*Variations:
Mint Medley Meringues: Substitute Mint Medley Herbal Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.
Ginger Spice Meringues: Substitute Ginger Snappish Herbal Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.