Rhuby-Lavender Lemonade

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

Chai Tea Eggnog Sugar Cookies

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.

Lemon-Earl Grey Squares

My sister and dad have their birthdays within 2 days of each other. And this year, my mom was away on Mothers Day so we didn’t get to celebrate. So when I went home to celebrate the birthdays of my sister and dad, I wanted to bring a little something for my mom as well. When the last issue of Cooking Light had a recipe for Lemon-Early Grey Squares, I knew they would be perfect. My mom is obsessed with everything bergamot. She’s also a huge citrus (specifically lemon) fan. I hope she likes them!   Ingredients:    For the Crust: Cooking spray 5 3/5 ounces all-purpose flour (about 1 1/4 cups) 1/3 cup powdered sugar 2 Earl Grey tea bags, divided 1/8 teaspoon salt 8 tablespoons chilled butter, cut into pieces For the Filling: 1/4 cup fresh lemon juice (about 2 lemons worth) 1 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 2 teaspoons grated lemon rind (about 2 lemons worth) 3 large eggs 1 tablespoon powdered sugar Preheat your oven to 350 degrees. First prepare the crust. Line a 9-inch square metal baking pan with foil that extends over the edges. (The recipe said to use an … Continue reading

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