Graduation parties, dinners, cookouts … the social calendar is chock-full right now. That means you may be piping up to ask, “what can I bring?” A lovely gesture, to be sure, but it’s even nicer to offer something specific – and out of the ordinary. A Bigelow Tea-inspired recipe would be just right! And since you can’t go wrong with dessert, we’re highlighting a few wow-worthy treats that are easy to make and have that tea-licious extra something to show how much you care. Try one the next time you’re invited!
Ingredients:
4-6 Bigelow® Perfect Peach Tea Bags
1 box No-Bake Cheesecake Mix
Box-stated milk amount
Sliced peaches (optional)
Instructions:
Slightly ahead of time, place milk and tea bags in a saucepan. Heat over medium heat until bubbles just start to form on sides, stirring constantly. Remove pan from heat. Let steep 10 minutes. Remove tea bags. Either refrigerate until cool or quick cool in the freezer. (Do not leave in freezer longer than 30 minutes.)
Prepare cheesecake according to package directions using tea and milk mixture instead of milk.
Raspberry Royale Angel Food Cake
Ingredients:
Angel Food Cake:
1 Bigelow Raspberry Royale Tea Bag
½ cup boiling water
1¾ cups sugar
¼ tsp. salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1½ tsp. cream of tartar
*Raspberry Royale Icing:
1/3 cup brewed Bigelow Raspberry Royale Tea
1½ cups sugar
¼ tsp. cream of tartar
Dash of salt
2 egg whites
½ tsp. pure vanilla extract
Instructions:
Preheat oven to 350˚F.
Place 1 Raspberry Royale Tea Bag in ½ cup of boiling water – let steep for 10 minutes. Set aside.
Sift half of the sugar with the salt and cake flour. Set remaining sugar aside.
In a large bowl, combine egg whites, brewed tea and cream of tartar. Beat with electric mixer on medium speed. Slowly sift the reserved sugar into the egg white mixture, beating continuously until medium peaks form. Sift enough of the flour mixture into egg white mixture to just dust the top. Using a spatula, gently fold the flower mixture and egg mixture together. Using flour mixture, dust and fold again and continue repeating until all of the flour mixture is incorporated. Spoon the mixture into an ungreased tube pan.
Bake for 40 minutes or until knife inserted in cake comes out clean.
Cool upside down for one hour before removing cake from pan.
*Optional: Top with Raspberry Royale Icing:
Place Raspberry Royale Tea Bag in 1/3 cup of boiling water – let steep for 10 minutes. Set aside.
Place sugar, cream of tartar, salt, brewed tea and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water making sure that the top of the pan does not touch the boiling water, but sits above it. Beat on high speed with electric mixer for 7 minutes. Beat in vanilla. Remove from heat and spread on cake.
Recipe submitted by Sarah Henery
Bigelow Recipe Contest 2011
Ingredients:
5 Bigelow® Plantation Mint Tea Bags (or Bigelow Mint Medley Herb Tea Bags)
½ cup water
1 3/4 cups semi-sweet chocolate chips
¾ cup (1-1/2 sticks) unsalted butter
4 large eggs, room temperature
½ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
9×13 inch baking pan, greased and floured
Yield: one 9″ x 13″ pan
Instructions:
These chewy brownies are packed with intense chocolate and mint flavor, thanks to Bigelow® Plantation MintTM Tea. If you prefer a caffeine-free tea alternative, substitute the same amount of Bigelow Mint Medley® Herb Tea.
Preheat oven to 350 degrees and set the rack on the middle setting.
Place tea bags in ½ cup of hot water. Set aside to cool, and then remove tea bags, squeezing out liquid from bags.
Meanwhile, place 1-¼ cups of the chocolate chips and butter in a metal bowl. Set over a saucepan filled with about 2 inches of water, to create a double-boiler. Heat on low and let chocolate and butter melt, stirring frequently.
In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled tea mixture and whisk to combine. Add a few tablespoons of the melted chocolate/butter combination to the egg mixture and stir to combine. Add the remaining chocolate and incorporate. Lastly, add the flour and remaining ½ cup of chocolate chips, mixing until smooth.
Pour batter into prepared pan. Bake approximately 25 minutes. Center will feel firm but still moist. Bake 5-10 minutes longer for a drier brownie. Place pan on a wire rack to cool completely before cutting into 20 squares.
