This weekend, we had two beautiful spring days: a little bit of chill in the air but sunshine and clear skies. To celebrate the return of outdoor weather, I wanted to make a lemonade. I found this Martha Stewart recipe for Lavender Lemonade and kicked it up a notch by adding in some Rhubarb Tea, a spirit made here in Philadelphia by the people at Art in the Age of Mechanical Reproduction (the same makers of Sage, Root, and Snap). Rhubarb Tea, or Rhuby, is made from rhubarb, beets, carrots, lemon, petitgrain (an essential oil extracted from the green twigs of a bitter orange plant), cardamom, pink peppercorns, coriander, vanilla, and pure cane sugar and delivers a tangy yet sweet flavor, perfect for this drink! Even better, the ingredients are all certified organic. Ingredients (this recipe makes 4 drinks): 4 lemons 1/2 cup dried lavender 1/2 cup raw honey 6 oz Rhubarb tea
Last year, I made sugar cookies and attempted to decorate them myself (attempted being the key word). I may be getting better at cooking, but my decorating skills are still really sub par. I didn’t want to give away funny looking cookies again this year but wanted to still make sugar cookies. Cooking Light’s Chai Tea Eggnog Cookie was the perfect choice. Plus, these cookies are really quick to whip up because you can absolutely use sugar cookie mix! Ingredients: 1 chai tea bag 1 (17.5-oz.) package sugar cookie mix 1/2 cup melted butter 1 large egg 4 tablespoons eggnog, divided 1/2 cup powdered sugar 1/4 teaspoon freshly grated nutmeg Note: These cookies are non-alcoholic so they are fine for all ages of cookie lovers.