Recipes for "tea"

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.

Bake in preheated oven until lightly browned, 5 to 10 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).

Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.

Bake on lightly greased cookie sheets for 8 to 9 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.

Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.

Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.

Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.

While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.

Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.

Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.

Shape in walnut sized balls and flatten with the bottom of a glass.

Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.

Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.

Pour batter into muffin tins, filling each cup 2/3 full.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.

Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.

Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs together in a bowl using an electric mixer on medium speed until doubled or tripled in volume, about 7 minutes. Add sugar, honey, flour, baking powder, green tea powder, and water to eggs, in that exact order, beating 15 to 30 seconds after each addition. Pour batter into a 9-inch round cake pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.

Combine flour, baking powder, and salt in a bowl. Cut shortening or cold butter in with 2 knives or a pastry blender until mixture resembles fine crumbs. Stir in milk with a fork to make a soft dough.

Turn dough onto a lightly floured surface; knead 8 to 10 times until smooth. Roll out to 1/2-inch thickness. Cut into rounds with a floured biscuit cutter. Place on the baking sheet, brush top of biscuits with milk and allow to rest for a few minutes.

Bake biscuits in the preheated oven until golden on top, 12 to 15 minutes. Serve warm.

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, onion, garlic powder, chili powder, chipotle chili powder, paprika, cumin, oregano, salt, pepper, and olive oil. If time allows, marinate for 20 to 30 minutes.

3. Arrange the corn around the meat. When ready, bake for 10 minutes. Switch the oven to broil. Broil for 2-5 minutes until the meat begins to crisp. Watch closely. Let the meat rest for 10 minutes, then thinly slice and toss with the corn.

4. Meanwhile, make the sauce. Combine all ingredients in a bowl and season with salt. Spoon the sauce lightly over the steak.

5. Stuff the steak into warm tortillas. Top as desired with avocado, cheese, cilantro, and additional sauce. Enjoy!

1. To make the street corn: mix all ingredients in a bowl. Season with salt.

2. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice.

3. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese.

4. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water.

5. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love!

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, garlic, chipotle chili powder, onion powder, paprika, orange juice, tamari/soy sauce, honey and olive oil. If time allows, marinate for 20 to 30 minutes.

3. Arrange 1-2 jalapeños around the steak. When ready, bake for 10 minutes. Switch the oven to broil. Broil for 2-5 minutes until the meat is crisping. Watch closely. Let the meat rest for 10 minutes, then thinly slice and toss with the sauce on the pan.

4. Meanwhile, make the salsa. Combine all ingredients in a bowl. Grab the jalapeños from the sheet pan. If desired, deseed, then chop and toss with the salsa.

5. Stuff the steak into warm tortillas. Top as desired with lettuce, avocado, salsa, cheese, and additional sauce. Enjoy!

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, cumin, oregano, chili powder, cayenne, lemon zest, and season with salt. Add the olive oil and rub the spices into the meat. If time allows, marinate for 20 to 30 minutes.

3. When ready, bake for 10 minutes. Switch the oven to broil. Broil for 2-5 minutes until the meat is crisping. Watch closely! Let the meat rest for 10 minutes, then thinly slice and toss with the sauce on the pan.

4. Crumble the feta into the Tzatziki sauce.

5. Stuff the shredded steak and lettuce into warmed pitas with tzatziki. Add any desired toppings. Drizzle over more tzatziki. Add some garlic tahini too. YUM! Enjoy!

1. To make the dressing. Combine all ingredients in a jar. Season to taste with chili flakes.

2. In a bowl, toss the steak with tamari and 2-3 tablespoons of the dressing, rubbing the dressing onto the steak.

3. Set your grill, grill pan, or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steaks and allow them to rest for 5-10 minutes. Slice the steak.

4. Meanwhile, in a bowl, toss the cucumbers with pickled ginger and 3 tablespoons dressing. In a separate bowl, toss the mango with herbs, lime juice, and chili flakes.

5. Spoon the reserved dressing over the slices of steak, then serve the steak over bowls of rice. Top with cucumber, mango, avocado, and peanuts. Enjoy!

1. In a bowl, toss together the steak, olive oil, lemon juice, balsamic vinegar, garlic, honey, oregano, chili flakes, and a big pinch of salt. Mix well to coat/submerge the steak in the marinade. If time allows, marinate for 20 mins.

2. Set your grill, grill pan, or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steaks and allow them to rest for 5-10 minutes.

3. Meanwhile, simmer any leftover marinade in a small pot set over medium heat for 5-10 minutes. Set aside for serving.

4. To make the rice. Mix all ingredients in a bowl and season to taste with salt and pepper.

5.  Spoon the reserved sauce over the slices of steak, then serve the steak over plates or bowls of herby rice. Top with avocado. Enjoy!

1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce.

2. In a bowl, mix the sweet Thai chili sauce, tamari/soy sauce, garlic, ginger, and chili paste. Add the beef and toss. If time allows, let sit for 10 minutes to deepen the flavor.

3. Thread the beef onto the skewers.

4. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers until lightly charred, turning them occasionally throughout cooking, about 8 to 12 minutes total, depending on your desired doneness.

5. Serve the steak over plates of rice with limes, avocado, sesame seeds, cilantro, and peanut sauce. Keep extra peanut sauce on the side for dipping. Enjoy!

1. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with 3 tablespoons olive oil, the chipotle chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

2. To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk until combined. Taste and adjust the salt, pepper, and red pepper flakes.

3. To make the steak. Remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Rub with 1 tablespoon olive oil and season generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side. Remove the steaks and allow to rest for 5-10 minutes.

4. Combine the butter, blue cheese, and basil in a bowl. Spread the butter over the steak, then slice against the grain.

5. Assemble the salad. Add the romaine, tomatoes, avocado, and dressing. Toss to combine. Once the salad has been tossed, top with fries and steak. Serve immediately.

1. In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper.

2.  Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.

Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers,

add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.

3. Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, toss to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.

4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!

4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!

1. In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.

2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.

2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.

3. Preheat your grill or grill pan to high.

4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.

1. Add the steak to a ziplock bag, then add the olive oil, honey, soy sauce, garlic, ginger, and chili paste. Seal the bag and marinate 30 minutes or in the fridge as long as overnight.

2. Meanwhile, in a medium to large bowl, combine the sesame oil, lime juice, fish sauce, green onions, basil, cilantro, mangos, carrots, cucumbers, and jalapeños. Toss to combine.

3. Preheat your grill or grill pan to high.

4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.

4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.

5. Spread the toasted baguette with tahini. Top with sliced steak and salad. Sprinkle with peanuts. Enjoy!

5. Spread the toasted

baguette with tahini. Top with sliced steak and salad. Sprinkle with peanuts. Enjoy!

1. Place the steaks in a reusable ziplock bag. Add the olive oil, thyme, rosemary, and garlic. Seal the bag and rub the marinade into the steaks. Refrigerate 1-2 hours, but preferably overnight.

2. Remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat.

reheat the grill or a grill pan to high heat.

3. Season the steaks generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side.

4. Remove the steaks and allow to rest 5 minutes.

5. Meanwhile, make the herb oil. In a small bowl, mix together the olive oil, lemon juice + zest, thyme, oregano, salt, and pepper.

6. To serve, plate the steaks and top with a fried egg, fresh arugula and the marinated cherry tomatoes. Drizzle with the herb oil. Enjoy!

In a bowl, combine the pineapple, cilantro, fresno pepper, garlic, vinegar, olive oil, and lime juice. Keep stored in the fridge for up to 1 week.

In a large ziplock bag, combine the steak, olive oil, garlic, oregano, cumin, bay leaves, lime juice, salt and pepper. Seal the bag and toss well to combine. Place in the fridge for 30 minutes or up to over night.

Heat a large skillet over high heat. Add 2 tablespoons olive oil and the onions. Season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Add the steak and cook 5-8 minutes or until cooked to your liking. Remove from the heat and stir in the olives.

To serve, divide the rice among bowls and top with steak, chimichurri and avocado. enjoy!

1. In a large pitcher, combine the mint and sugar, if using. Using a muddler, mash the leaves until bruised. Stir in the green tea, bourbon, peach juice, lemon juice, fresh peaches, and strawberries. Chill until ready to serve.

2. Serve over crushed ice and garnish with fresh mint.

1. Add the chicken to gallon size zip top bag. Pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate 1 hour or overnight.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the corn flakes crumbs, flour, paprika and garlic powder to medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through.

ake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through.

5. Drizzle the buffalo sauce over the chicken, covering it almost completely.

6. To serve, stir the blue cheese into the greek yogurt ranch. Spread the greet yogurt on the bottom of each bun. Add the chicken and top with veggies and sliced avocado. Serve with buffalo sauce. EAT.

Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the center position of the oven. Line a rimmed baking sheet with a silicone mat.

Place butter, walnuts, 1/3 cup packed powdered sugar, vanilla, and salt in a large bowl. Top with 2 cups plus 2 tablespoons flour. Mix with clean hands until dough starts to clump up. Keep mixing by hand until all flour and clumps of butter are evenly mixed into dough.

Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place about 2 inches apart on the prepared baking sheet.

Bake in the preheated oven until lightly golden, 15 to 25 minutes depending on the size of cookies.

Let cool for exactly 5 minutes, then roll warm cookies in 1 cup confectioners' sugar in a medium bowl. Let cookies cool completely, then toss them again in confectioners' sugar.

Combine all ingredients, mix well.

Refrigerate dough until chilled.

Preheat the oven to 350 degrees F (175 degrees C). Roll dough into 1-inch balls and bake for 15 minutes in the oven.

Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.

In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.

To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.

To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

1. Bring the 4-5 cups water to a boil. Remove from the heat and add the tea. Cover and steep 5 minutes. Stir in the mint, cover and steep another 5 minutes. Strain the tea into a pitcher and stir in the honey, to taste, and the lemon juice. Chill until cold.

2. Serve the tea over ice, top with sparkling water, and a splash vodka, if using. Garnish with pomegranate arils and fresh mint.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.

Knead dough for a few turns on a floured board until smooth.

Cover and refrigerate until firm, about 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes.

Cool on the cookie sheets briefly before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Gather all ingredients.

Pour water into a mug. Add honey and heat in the microwave for 1 minute 30 seconds.

Stir in lemon juice, mixing until honey is dissolved. Stir in sugar.

Gather the ingredients.

Combine sugar, instant tea, milk powder, nondairy creamer, and vanilla-flavored creamer in a large bowl. Stir in ginger, cinnamon, cloves, and cardamom.

Blend 1 cup at a time in a food processor or blender until a fine powder.

Stir 2 heaping tablespoons chai tea mix into a mug of hot water for 1 serving.

Pour boiling water into a gallon jar over tea bags. Allow to steep for 45 minutes.

Remove and discard tea bags. Stir in sugar and lime juice until sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

Gather all ingredients.

Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.

Reduce heat to medium-low and simmer for 10 minutes.

Strain tea into a large glass.

Stir in honey and serve with lemon wedge.

Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.

Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.

Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.

Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

Gather all ingredients.

Combine both drink powders in a large bowl.

Mix in sugar, tea powder, cinnamon, allspice, and cloves until well combined.

Divide mixture among three pint-sized jars.

Write the following instructions on three gift tags: "Place 2 to 3 rounded teaspoonfuls into a cup, add boiling water, and serve."

Seal the jars and attach the gift tags.

In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container.

To serve, Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste.

Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.

Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.

Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.

Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.

Bake 12 minutes in the preheated oven, or until lightly browned.

1. Bring 1 cup water to a boil in a small pot over high heat. Remove the pot from the heat. Add the tea bags, cover, and steep for 3 minutes. Discard the tea bags and stir in the honey. Let cool to room temperature.

2. Meanwhile, cut one lime into quarters. In each of two high ball glasses, muddle two lime wedges, half the mint, and half the basil. Squeeze the juice from the remaining lime into each glass. Add a few large ice cubes, 1 ounce rum, 1/4 cup brewed tea, and 1/4 cup sparkling water. Stir, then garnish with mint and basil sprigs.

1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

1. Fill a glass with ice. Add the vodka, Kahlua, and chai tea syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and star anise, if desired.

the vodka, K

, and chai tea syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and star anise, if desired.

Marinade: Blend marinade ingredients together until smooth. Place the steak in a large bowl or dish, cover with the marinade, and let rest in the fridge for 1-8 hours (4 hours is pretty ideal).

Toppings: Prep your other toppings!

Grilling the Steak: Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides. Place steak on grill (it should sizzle!) and grill for 7-9 minutes per side, flipping just once. When a meat thermometer reads 140-145, remove from grill and cover in foil. Let it rest for 5 minutes and boom: perfect medium rare. Grill to 155/160 for medium.

Assembly: Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.

Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).

Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.

Toss all the veggies and steak together with enough dressing to coat (you will likely have extra – save it in the fridge for another round). Throw in the wontons and scallions just before serving.

Heat the butter in a large heavy duty skillet over medium low heat until lightly browned but not black (this just adds flavor to the steak).

Cut the steak into bite sized pieces. Turn the heat up (higher heat is good!) and add the steak to the butter in the skillet. Let the steak sit in the pan for about a minute without stirring – this helps it get a nice sear on one side, like you see in the picture. Flip the steak pieces and cook for another minute or two, until both sides are well-seared. This should only take 2-3 minutes – because of the size of the steak pieces, you really only need to sear the outside and the insides will continue to cook just enough once you remove from the pan.

Remove the skillet from heat, transfer the steak to a bowl, and wipe the skillet with a paper towel to remove excess grease. Add the sauce to the pan. Stir in the steak and simmer for 5-10 minutes while you prepare the zucchini noodles or pasta.

Spiralize or cut the zucchini into noodles, or cook the pasta, depending on what you’re using. Top with the sauce and sprinkle with Parmesan and parsley. Serve immediately.

Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).

Steak: Melt 2 tablespoons butter in a large, sturdy skillet over medium low heat. Continue to heat the butter until it’s barely browned (this just gives it more flavor). Turn the heat up to medium high and add the steak pieces – do not stir or shake for 30-45 seconds. Flip the steak pieces and cook for another minute or two, until the steak is done to your liking. Remove from heat and keep warm.

Sauce: Melt the remaining butter over medium heat. Add the garlic and parsley – saute for about a minute, being careful not to burn or brown the garlic. Add the flour and salt – saute for another minute or two. Add the milk slowly, whisking to incorporate with the flour/butter mixture. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the cheese and stir until melted.

Assembly: Stir the pasta together with the cheese sauce and add the steak. Stir in extra water or broth if the consistency needs a little thinning out. Season with more salt and pepper, or if you’re really awesome, drizzle truffle oil over the whole thing. OMG I did that. Serve with a glass of rich, velvety Barefoot Malbec!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.

Whisk flour and 6 tablespoons powdered sugar together in separate bowl. Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.

Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake in the preheated oven until edges are just turning golden, about 12 minutes.

Remove from the oven and transfer to a wire rack to cool for 15 minutes.

Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar once or twice.

Enjoy!

Combine sugar and water in a small saucepan. Bring to a boil, stirring frequently to dissolve sugar. Remove from heat and add tea bags. Cover and let steep for 15 minutes.

Remove the tea bags and let the syrup cool for 30 minutes, then transfer to an airtight container. Refrigerate for up to one month.

Fill a highball glass with crushed ice. Pour in 3/4 ounce Earl Grey Tea Syrup, 1/2 ounce lemon juice, and 3 to 4 ounces tonic water. Gently stir to combine and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.

Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes.

Turn cake out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners' sugar right before serving.

Brew 2 cups chai spice or apple spice tea, then let cool.

Mix with 2 cups orange juice, 1 cup apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup rum, if desired.

Chill. Divide among 6 glasses and serve with cinnamon sticks.

In a medium saucepan, add 4 cups of water, plus the tea leaves, cinnamon stick, cardamom, vanilla bean and scraped-out seeds, turmeric, and sugar.

Place the pan on the stove, stir to combine, turn the heat to medium-high, and cover. You can use a glass lid or peek under the lid carefully to see when the tea boils. Once you see rapid bubbles on the edges of the tea, turn off the heat. Allow the tea to brew with the lid on for 3 minutes. If you want a stronger tea, brew for a total of 5 minutes.

Simply Recipes / Ciara Kehoe

Remove the saucepan from the heat. Using a fine mesh strainer lined with cheesecloth or a coffee filter, strain the tea into a heat-proof pitcher or quart mason jar. Try to make sure there are not any small pieces of spices in the strained tea. Leave on the counter until room temperature, then place tea in the fridge.

Make sure the Thai tea is well filtered, with no remnants of tea or spices. The flavor can change throughout the week if this step is skipped.

Simply Recipes / Ciara Kehoe

Mix the condensed milk and milk in a small bowl just until combined.

Simply Recipes / Ciara Kehoe

When the tea is cooled, place lots of ice in a glass. Pour the cooled tea over the ice. Then top off the tea with the milk mixture to taste.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

When you store your brewed Thai tea, make sure you do not add the milk mixture until you are ready to serve. Place Thai tea (without any milk) in a pitcher or large container with a tight-fitting lid for up to 7 days. Refrigerate the milk mix in a different container. When you want to drink your Thai tea, add ice, Thai tea, condensed milk and milk floating on top.

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Simply Recipes / Ciara Kehoe

Add the water to a medium saucepan and bring to a rolling boil. Carefully add the dried tapioca pearls to the hot water. Be cautious as you add them as they can be fragile. Gently stir the balls, making sure they don’t stick to the bottom of the pan or each other.

Once the water comes back to a boil, reduce the heat so it’s gently boiling and let the tapioca pearls cook for 15 minutes, uncovered. They’ll start to change color but won’t all turn completely black; that’s okay. Occasionally stir the pearls to ensure they don’t stick.

After 15 minutes, scoop out one of the balls, let it cool slightly, and carefully bite into it. If they’re still hard or not soft enough for your taste, continue to cook them for up to 15 minutes longer, checking periodically for texture.

Once they’re cooked to your liking, remove them from the heat, cover the pan, and let them sit in their liquid for 20 minutes or up to an hour. If you’re using quick-cook tapioca balls, follow the instructions on the package.

Simply Recipes / Irvin Lin

While the tapioca pearls are cooking, brew the tea by boiling the water, then placing the bags of black tea in the hot water. Remove from the heat and steep for 5 minutes.

Don’t over-steep the bags; over-steeping the tea will cause more tannins to be released, which will create bitterness.

Simply Recipes / Irvin Lin

Meanwhile, make the simple syrup by combining the sugar and water in a small saucepan. Heat the water over medium heat, stirring frequently, until the sugar has completely dissolved. Set aside to cool.

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Once the tapioca pearls are ready, assemble the milk tea by scooping out the boba pearls from the hot water with a slotted spoon and placing them in 4 glasses.

Add 1 cup of tea and 2 to 3 tablespoons of milk.  Add 1 to 2 tablespoons of the simple syrup to taste and top with ice. Stir together and taste. Add more syrup or milk to your taste and serve.

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Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled.

Finish with a quick, short stir.

Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with an additional splash of cola, if desired.

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Pour milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from the heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and the egg.

Mix in the salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups, gradually add more flour until a soft dough starts to form into a ball and pull away from the sides of the bowl.

Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note: the dough should remain soft, so take care not to add too much flour.

Place the dough in an oiled bowl, covered with a clean tea towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size.

At this point, you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under.

Or you can get more fancy, which is what we've done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.

Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into an 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface.

If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it.

Brush the dough with melted butter, leaving at least a half-inch border on the edges so the dough will stick together when rolled.

Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of mixture (saving the other half for the second batch of dough).

Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.

Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together to make a ring.

Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done.

Repeat the steps with the rest of the dough, to form a second wreath.

Cover the wreaths lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.

Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25 to 30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.

Remove from the oven and let cool completely.

Meanwhile, whisk together the powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.

Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and/or a few allspice berries if you would like. Heat until boiling and the sugar has dissolved.

Simply Recipes / Annika Panikker

Remove from heat. Stir in the dried hibiscus flowers using a spatula. Cover and let sit for 20 minutes.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and/or allspice berries.

(At this point you can store ahead the concentrate, chilled, until ready to make the drink.)

Simply Recipes / Annika Panikker

Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill.

Alternatively, you can add ice and chilled soda water for a bubbly version.

Add a little lime juice for a more punch-like flavor.

Serve over ice with a slice of orange or lime.

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Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

For the dough: Mix the water, yeast, salt, eggs, honey, and butter together in a large bowl by hand. Stir in the flour by hand just until incorporated. It will be sticky but should come together in a very soft dough. Set aside in a warm place (I cover mine with a clean, warm, barely-wet kitchen towel) and let rise for about 2 hours. At this point it’s going to be too sticky to handle, so it needs to chill in the fridge for a while – I usually leave mine overnight.

For the filling: Mix filling ingredients together until incorporated. The raspberries will break down and that’s perfect.

Assembly Step 1: Split the dough in half and generously flour the outside of each half so you can handle it without it sticking. Gently roll or press on a well-floured surface to form a big rectangle about 1/4 inch thick. I usually let the natural shape of the dough dictate the exact dimensions rather than try to press it and stretch it into something that it doesn’t want to do. If it starts fighting you and pulling back at the edges, it’s probably overworked – just let it sit and relax again for 30 minutes or so. Once you have a rectangle that feels about right in terms of thickness, cut the dough from the edges to create straight edges.

Assembly Step 2: For each tea ring, spread a thin layer of the cream cheese mixture (about half of the cream cheese mixture per half of the dough) onto the dough, going almost to the edges. Starting at the longer side, roll the dough up very gently to form a long log-shaped roll.

Assembly Step 2: Pull the log gently to make it a little longer and thinner – this makes it easier to assemble in a circle. Cut the uneven ends off with a wet knife so you have two clean ends that will stick together when formed into a circle. Transfer to a baking sheet and form into a circle, seam side down, gently pinching the cut ends together to secure the circle. Chill in the freezer for 30 minutes or so (this just helps it stay together and makes it easier to cut without losing its shape).

Assembly Step 4: Preheat the oven to 375 degrees. Remove the chilled dough and cut 1-inch sections around the circle, going almost all the way through but not quite. Fan out each of the sections and push it flat. <– At this point you might feel like it looks terrible and you’ve failed miserably. Hang with it. Keep pressing it, adjusting it, gently arranging it – it will work! So much magic happens once you bake it and top it with the glaze.

Baking: Brush with one whisked egg yolk + 1 teaspoon milk (optional but pretty). Bake for 20 minutes or longer until the top is golden brown and the inside is just barely cooked through (I prefer underbaking since overbaking will dry it out).

Topping: Whisk the powdered sugar and the milk together. Drizzle over the still-warm tea ring. Sprinkle with almonds, raspberries, or anything else you like. Serve immediately (SO GOOD while still warm) or store in the fridge!

Gather all ingredients.

Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake well.

Pour cocktail into a Collins or hurricane glass; top with splash of cola for color.

Garnish with a slice of lemon and a few mint leaves. Enjoy!

Gather ingredients.

Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.

Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.

Enjoy over ice on a hot day!

Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.

Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

Boil water in a large saucepan. Remove from heat and add tea bags. Cover and steep for 1 hour.

Combine tea and sugar in a large pitcher. Stir until sugar dissolves; stir in lemon juice. Refrigerate until chilled.

Gather the ingredients.

Combine sugar, orange drink mix, tea powder, lemonade powder, ground cinnamon, and ground cloves in a large bowl; mix thoroughly.

Store in a sealed jar.

Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.

Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.