Looking for a yummy recipe to use for your next lazy weekend afternoon at home? Or maybe you’ve coordinated a virtual bake-off (obviously coupled with a cup of tea or happy hour) with your friends and need something easy-ish to make. Well, Bigelow Tea is here to help! All you need to do is a little prep – check out these tips if you’re gathering folks virtually:
- First, agree on a recipe, along with day and time! Don’t forget time differences for your friends on different coasts!
- A few days in advance, send an email to everyone with a list of ingredients. That will give people some time to order groceries or make a quick store trip.
- Decide if you’re going to simply bake together for fun or if there’s a challenge/reward involved. If everyone wants a virtual bake-off (channeling The Great British Baking Show, of course!), make an agreement for judging virtually: Whoever finishes first? Whichever dish looks the best? Most creative secret ingredient? Then, choose a reward! (Hint, hint… everyone needs a Bigelow Tea #TeaProudly mug!)
- Agree on which platform/tool to use (e.g., Zoom, FaceTime, Facebook chat) and make sure everyone has a link to access it before you start.
- Ready, set, let the baking commence!
London Fog Cupcakes
Ingredients
- 1/2 cup milk
- 3 egg whites
- 1 tsp vanilla
- 1 vanilla bean
- 1 cup flour
- 1/4 cup & 2 tbsp sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp butter
- 2 tbsp vegetable oil
- 3 cup powdered sugar
- 1 cup butter
- 1 earl grey tea bag
- 1 tsp vanilla extract
- 2 tbsp earl grey tea
Instructions
Preheat oven to 350 degrees.
In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.
In a larger bowl, mix together the flour, sugar, baking soda and salt.
On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.
Bake for 12-15 minutes until a toothpick comes out clean.
While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.
Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.
When the cupcakes are cool, frost them!
I Love Lemon® Quick Bread
Ingredients
- ½ cup milk
- 5 Bigelow I Love Lemon® Herbal Tea Bags
- 1-½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter (1 stick), at room temperature
- 2 large eggs
- 1 teaspoon lemon rind, grated
- ½ tablespoon poppy seeds (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 325° F. Grease 4″” x 9″” 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. Add lemon rind and stir until well blended. Pour batter into saucepan. Sprinkle poppy seeds evenly on top. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.
Raspberry Oat Crumb Bars
Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ½ cup brown sugar
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ cup unsalted butter, melted
- 1 cup raspberry preserves
Instructions
Preheat oven to 350F. Line a 8×8 inch pan with parchment paper.
In a large mixing bowl, combine the flour, oats, brown sugar, salt, baking soda, and cinnamon. Pour in the melted butter and stir until well blended.
Set aside 1 cup of the oat mixture, then press the rest evenly into the prepared pan. Spread the preserves over the crust and sprinkle the reserved oat mixture evenly over the top, pressing lightly.
Bake for 35 to 40 minutes, or until the crumb topping is lightly browned. Allow to cool completely before cutting into bars.
Vanilla Chai Scones
Ingredients
- ⅔ cup whole milk, near boiling
- 3 Bigelow Vanilla Chai teabags
- 2½ cups flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 Tablespoon unsalted butter, cold and cut up
- ¼ cup white sugar
Instructions
Brew the teabags in the hot milk, then put in the refrigerator until cool.
Heat oven to 425 degrees F.
Mix together flour, baking powder and salt in mixing bowl. Blend butter in, until the mixture is crumbly. Mix in sugar and cooled milk with a fork.
With your hands, form dough into two flattened balls.
Cut each circle into 8 wedges. Top with candy sugar.
Bake on an un-greased cookie sheet until crisp on sides and slightly browned, about 12-15 minutes.