Raspberry Mocha Crumb Bars

 

Raspberry mocha crumb bars are a humble way to salute the weekend under vast cerulean blue skies, voluminous fluffy clouds with plenty of promising sunshine. A rich buttery slice with a hint of tart raspberry sweetness to linger, are perfect for picnics, garden parties and afternoon teas or anytime you wish.      

Raspberry Mocha Crumb Bars

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makes 8 

3/4 cup (1 and 1/2 sticks) butter, softened

2 cups unbleached all purpose flour

1 1/2 tablespoons instant coffee powder

1/2 cup granulate white sugar

1/2 cup raspberry perserve

1/3 cup chopped walnuts

2 tablespoons raw sugar

Preheat oven to 350ºF. Grease an 8-inch square pan and line the bottom with baking parchment paper.

Put the butter, flour, instant coffee powder, and white sugar into a food processor and process for a few seconds until the mixture starts to clump together.

Press three-quarters of the shortbread dough into the bottom of the prepared pan in an even layer. Smooth level with a spatula.

Bake in the preheated oven for 15 to 20 minutes, or until pale golden. Remove from the oven and let cool cool for 5 minutes. Spread the raspberry preserve over the shortbread layer. Mix the walnuts and raw sugar into the remaining shortbread dough and sprinkle it over the raspberry preserve, pressing down gently.

Return to the oven for an additional 20 to 25 minutes, or until the topping is lightly golden brown. Let cool completely in the pan, then remove and cut into eight bars. Although I did cut each bar, again carefully, lengthwise to form sixteen narrow bars. 

Notes: Apricot preserve may be used in replace of the raspberry preserve. Instant coffee granules may be replaced for instant coffee powder.

Date Walnut Loaf

 

This is a moist loaf with a rich dark flavour. Perfect with a cup of tea or coffee and divine with lashings of butter. Finishing with a graceful sprinkling of chopped walnuts and dates to decorate, adds a wonderful carefree touch.      

Date Walnut Loaf

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1 cup chopped dates

1 1/4 cups boiling water

1 teaspoon instant coffee granules

3 tablespoons oil

1 cup coconut sugar

1 teaspoon vanilla  

1 egg

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1 cup chopped walnuts

extra chopped walnut and dates, for decorating

Preheat oven to 350ºF (180ºC).

Lightly grease and flour an 8 x 4 inch loaf pan and line the bottom with baking parchment. 

In a bowl combine the dates, boiling water, instant coffee granules and oil; stir and let stand for 10 minutes, do not drain. Add the coconut sugar, vanilla and egg to the bowl and mix well. 

In another bowl combine the flour, baking soda, salt and walnuts. Stir into the date mixture until just combined.

Spoon the batter into the prepared baking tin, sprinkle with chopped walnuts and dates and bake in the preheated oven for about 50 to 60 minutes or until nicely golden brown and a toothpick inserted into the centre comes out clean. If after 30 minutes if you notice the loaf browning too quickly place a piece of aluminium foil gently over top to prevent over browning. When done, allow the loaf to rest in the tin for 10 minutes before removing; then place on a wire rack to cool completely. 

Vanilla Rooibos Tea Cookies

A relatively light and buttery sweet tea time biscuit that is between a shortbread and a sugar cookie. What's enjoyable about this recipe is that it makes a small batch therefore being able to whip up a batch without much time or effort and move on to something else. The rooibos tea I used was a vanilla rooibos which came in individual teabags; I cut open 4 teabags to use the tea inside which resulted in 2 tablespoons of loose tea however feel free to adjust the amount of loose tea according to your taste. 

Vanilla Rooibos Tea Cookies

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makes approximately 12 cookies

2 tablespoons loose rooibos tea

1 teaspoon ground vanilla bean

1 1/4 cups unbleached all purpose flour

1/4 cup caster sugar

1/4 cup icing sugar

1/4 teaspoon salt

3/4 cup unsalted butter, slightly melted

3 teaspoons milk

2 teaspoons vanilla extract

vanilla lavender sugar, on a plate, for decorating

Preheat oven to 350ºF (190ºC). Line a cookie sheet with baking parchment. 

In a large bowl combine the flour, caster sugar, icing sugar, salt, ground vanilla bean and loose rooibos tea. Stir together. 

Gently melt the butter until almost completely melted, in a microwave safe bowl or in a saucepan on the stove over low heat, do not cook the butter, allow to cool for a few minutes. 

Create a well in the centre of the flour mixture and add the butter, milk and vanilla extract. Stir together until a dough is formed. If you find the dough seems to be a bit dry add another teaspoon of milk. Once a dough is form, roll into balls, no larger than a walnut, and dip them into the vanilla lavender sugar and place on the prepared cookie sheet about 2 inch apart. Gently flatten the tops with the bottom of a smooth glass or use the back of a fork to flatten, not to worry if the sides aren't smooth as being imperfect is part of their charm and place the cookie sheet in the refrigerator for about 20 to 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes, until cookies are firm but slightly soft in the centre. Remove baking sheet from the oven and allow cookies to cool for 1 minute on the baking sheet before transferring to a wire rack to cool completely.    

It has been extremely hot here since the weekend and today hitting record breaking temperatures; the temperature will reach a high of +38ºC! Not much baking or cooking in the kitchen I'm afraid. Stay safe and stay cool! - JD 

Lemony Turmeric Tea Cake

Lemon drizzle cake is lovely however this Lemony Turmeric Tea Cake is divine. Fragrant and vibrant and ever so lemony. A bright and luscious celebration for Litha.  

Lemony Turmeric Tea Cake

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1 1/2 cups (215grams) all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground turmeric

2 lemons

1 cup (200grams) granulated sugar (casters sugar), plus 2 tablespoons for sprinkling

3/4 cup (180 millilitres) of full fat Greek yoghurt or sour cream

2 large eggs

1/2 cup (115grams) unsalted butter (1 stick), melted

whipped cream, optional

Heat the oven to 350ºF. Lightly grease and flour a 4 by 9 inch loaf pan and line the bottom with baking parchment paper.

In a large bowl whisk the flour, baking powder, salt and turmeric. 

Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds. (Save the other half for another use.)

Add the 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the Greek yoghurt, eggs and the 2 tablespoons lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just until blended. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.

Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the centre comes out clean, 50 to 60 minutes. If the lemons are getting too dar, lay a piece of aluminium foil on top to prevent burning. 

Let cool before slicing. Serve with whipped cream.  

 

Pineapple Chocolate Chip Bread

This is a delicious alternative to banana bread. Not too sweet however tangy and the dark chocolate chips add just the right amount of richness, one would want in such a decadent bread. It's super moist texture makes for an irresistible crumbly loaf that will be devoured quickly.      

Pineapple Chocolate Chip Bread

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1 cup crushed pineapple, well drained  

3/4 cup caster sugar or coconut sugar

1/2 cup vegetable oil
1 teaspoon maple extract

2 eggs

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup mini chocolate chips

Preheat oven to 350ºF (180ºC). Grease and flour and 9x5 inch baking loaf pan, and line with baking parchment paper. Set aside.

In a large bowl whisk together the drained crushed pineapple, sugar, vegetable oil and eggs.

In a medium bowl mix together the flour, baking powder, baking soda, salt and mini chocolate chips. Stir into the pineapple mixture, until just combined. 

Pour into the prepared baking loaf tin. Smooth the top with a butter knife and sprinkle some of the remaining crushed pineapple on top. 

Bake for 50 to 60 minutes or until a wooden pick inserted into the centre comes out clean. Allow to cool for 10 minutes; remove from the baking tin. Transfer to a wire rack to cool completely. 

Notes: When draining the tin of crushed pineapple you may choose to either discard the pineapple juice extracted or save it for another recipe. It is best to let the the bread cool completely and rest a bit before slicing due to the texture. It's texture is reminiscent of a carrot cake.   

Blueberry Scones

I have a go to recipe for scones however I do like to change things up a bit and try different recipes now and again. These blueberry scones with just a hint of lemon are perfect. I decided to make 8 larger scones as I wanted them to be a bit more substantial rather than dainty afternoon tea scones. 

Blueberry Scones

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3 1/2 cups (875ml) unbleached all purpose flour

3/4 cup (175ml) caster sugar

2 tablespoons (30ml) baking powder

1/2 teaspoon (2ml) salt

2 tablespoons (30ml) lemon zest

1 cup (250ml) cold butter, cut into small pieces

1 cup (250ml) cold Carnation 2% Evaporated Milk

2 eggs

2 cups (500ml) fresh blueberries

Drizzle Glaze:

2 cups (500ml) icing sugar

5 tablespoons (75ml) Carnation 2% Evaporated Milk

1/2 teaspoon (2ml) vanilla extract

Preheat oven to 425ºF (220ºC) 

Line a baking tray with baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the lemon zest. Cut  in the butter with a pastry cutter or use your fingers until mixture resembles coarse crumbs.

In another bowl combine the evaporated milk and eggs. Add to the flour mixture. Gently fold in the blueberries. Careful not to over mix. 

Place the dough on a floured surface and shape the dough into a square... or rectangle that is 1" (2.5cm) thick. Cut into 16 pieces.

Arrange scones on the prepared baking tray and bake in the preheated oven for 20 to 23 minutes or until lightly golden.

To Make the Drizzle Glaze:

Combine the icing sugar, evaporated milk and vanilla in a bowl. Stir until well blended.

When the scones are done, remove from the oven and place them on wire baking racks. Drizzle some of the glaze over the hot scones and drizzle again, 10 minutes later. 

Notes: You probably can replace the evaporated milk with almond milk or milk. You may add other berries such as, raspberries or blackberries or a combination there of. If you do not wish to make the glaze then sprinkle the tops with some vanilla sugar before baking. I made a runnier glaze as I only wanted a hint of sweetness on top. Even though I decided to make 8 large scones instead, I baked them for 23 minutes however felt that they could have come out of the oven a few minutes sooner. 

August seems to have come and gone. We definitely enjoyed the summer weeks and days together. Looking forward to fall. - JD  

Brew Dr. Kombucha ~ Superberry

When this was a weekly special at one of the local shops we just had to try it. Organic Oolong tea with organic currants, elderberries, hibiscus and rose hips. I thought it would be beneficial seeing how it was superberry and only 5% sugar. It was refreshing, in an iced tea sort of way however offered a hint of herbal berry goodness. Even though it was great on it's own; I could see mixing it with a bit of gin for a pleasant afternoon Flapper's iced tea.  

Sometimes only fancy glasses will do. I found it had such an interesting colour. A coral tan that cast a pinkish hue. 

Feeling a bit better and looking forward to the weekend. Have a great weekend everyone! - JD 

Fortnum and Mason ~ 2015

Christmas has come early because our annual Fortnum & Mason order has arrived. This year we were being particularly good and ordered a nice selection of Christmas themed jams, marmalade, coffee, tea, chutney, and mustard. Other delightful goodies included our usual tea, biscuits, crackers, fruitcake... disappointingly not the King George cake. It seems, Fortnum's did not offer it this year. Instead offering many Christmas puddings. I hope it's absence is not a permanent one. The King George fruitcake with be highly missed by all this year however I am sure the FitzGeorge fruitcake will do. Perhaps I should try and make a fruitcake myself. 

It is a lovely day... sun shining and an acceptable coolness to the air. I will be doing more baking and creating over the next few days. Have a good weekend everyone! - JD 

Leftovers #19 ~ Tea Infused Apple Compote Sauce

Leftover tea usually gets enjoyed as ice tea or on occasion as a Flappers ice tea however this time I had a few apples that had seen better days and decided to make a tea infused apple compote. Which became the delicious filling for crêpes. With only 4 ingredients it is super easy to make. 

Tea Infused Apple Compote Sauce

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Apples, peeled, cored and chopped; I used about 8 to 10 Granny Smith apples.

Leftover tea or freshly brewed tea, any flavour; I had about 1 cup and a bit of Fortnum's Smoky Earl Grey.

Cinnamon, how much depends on taste; I used about 2 teaspoons.

Sugar, dark brown or casters, it is up to you; depends on how sweet you want the compote to be. The tea I used had a very rich, smoky flavour so I wanted to add a bit of sweetness to balance the compote not to totally decimate the teas flavour.

Possibly after boiling you made need to thicken the sauce that is created by mixing a tablespoon of cornstarch with water in a separate bowl then adding it to the apple mixture; I did need to add a bit of this to thicken the sauce even though the apple to tea ratio was more, as you can see from the photo below. 

Place all ingredients in a large sauce pan and bring to a boil then turn down to medium heat and continue to simmer until apples are soft... not mushy they should still have some bite left.  

Remove from heat and if need be then stir in the corn starch mixture to thicken the sauce. 

Using a hand blender roughly chop the apple mixture however not blending too much as you do not want it the consistency of apple sauce. If you do not have a hand blender then use a stationary blender by pouring the apple mixture into the blender's jug, after it has slightly cooled, doing a few rough pulses however do not over blend.

This compote is great for crêpes, pancakes, French toast, cake fillings, served with cheese and crackers, pork, and chicken. Very versatile and easy to make. 

Dandelion Tea

Trying dandelion tea came as a suggestion to me and one that I thought I would regret. Contemplating tea in the aisle at my local organic shop had me a bit hesitant. The last time I switched brands because I thought almost all teas were created equal, I got a bit of a surprise to say the least and vowed never to stray again. Although in hindsight it probably would have cured whatever ailed you. My thoughts were that I did not need curing that bad. Reluctant as I was, I did purchase a box. That afternoon we brewed a pot. No strong odour and no yellow colour that is forever assoicated with the incessant backyard weed. The teacup went from table to nose with little avail. No fowl herbal decoction passed through my nostrils. The warm teacup then pressed against my lips. I paused, then inhaled one apprehensive sip. The nutty mallow flavour was pleasing to my preconceived palette. Relieved, we relaxed and enjoyed the herbal refuge to our afternoon.   

After some research there seems to be many benefits to drinking dandelion tea. 

- helps digestive disturbances

- reduces inflammation

- helps reduce cholesterol

- contain antioxidants

- packed with vitamins and minerals

- relieves bloating and water retention

- helps rheumatism and arthritis 

- boosts immunity 

And these are just a few. 

Have a good weekend everyone! - JD 

London Fog Cake

When I saw a London Fog cake at a local café I went researching. As per usual, I research an abundance of recipes before I get set on one... and it never is usually one recipe because I mostly combine a few recipes together. Adding this... changing that. When my son heard about the London Fog cake he was just as excited as I was to make it. So this weekend we joined forces in the kitchen to create this fantastic cake.

I find the Earl Grey flavour more subtle and the lavender more infused. However all the undertones are there of a true London Fog even right down to the pale lavender icing. Very reminiscent of Old Blighty. 

   

Lavender London Fog Cake 

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1 x 9 inch square cake pan

3 good quality Earl Grey tea bags 

3/4 boiling water

1/4 teaspoon lavender flowers

5 large eggs, separating the 5 egg yolks and 5 egg whites

1/2 cup caster sugar 

1/3 cup vegetable oil

1/2 teaspoon lavender extract

1 teaspoon vanilla extract

1/4 teaspoon salt

1 and 1/3 cups cake flour

3/4 teaspoon baking powder

First, preheat the oven to 325ºF.

Then prepare the square cake pan... butter and flour the cake pan and place a piece of parchment paper on the bottom. I suppose you could spray the cake pan with cooking spray and line the bottom with parchment paper.

Steep the 3 Earl Grey tea bags in the 3/4 cup boiling water and add the 1/4 teaspoon of lavender flowers. Allow to cool completely to room temperature. When cool squeeze out all liquid from the tea bags before discarding them and strain the lavender from the tea.

In a large bowl, whisk together 5 egg yolks and 2 tablespoons of the caster sugar until thick and pale. Slowly drizzle in the vegetable oil and continue to whisk until completely incorporated. Pour in the cold tea, lavender extract, vanilla extract and salt.

Add the cake flour and baking powder to the liquid mixture. Using a rubber spatula to fold the dry ingredients with the wet ingredients just until combined. DO NOT OVER MIX. Set aside. 

In another bowl whisk the egg whites with an electric mixer on medium to high speed until the eggs whites begin to foam, before thickening and stiffening. Once egg whites have started to stiffen, slowly add the remaining sugar, one teaspoon at a time while beating at medium - high speed. Continue beating until stiff and shiny, glossy peaks form. The egg whites should have triple in size. 

Using a rubber spatula gently fold in the egg whites into the flour mixture, in thirds. Pour the batter into the prepared cake pan and lightly tap the pan on the counter 2 to 3 times to remove any air bubbles.

Bake for 30 minutes or until the cake bounces back when gently poked and a tooth pick inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan before icing. 

Notes: For the sugar I used 2 tablespoons of coconut sugar and 1/4 cup plus 2 tablespoons of caster sugar which equals the 1/2 cup of sugar. The recipe didn't call for lavender extract that is something I added to both cake and icing. If you do not like lavender than omit it. 

These would make lovely cupcakes. You would just have to adjust the baking time and possibly the temperature.    

Even though the cake is spongy and dense it is light. Fresh out of the oven and smells delightful! Now on to the important part, the whipped icing...   

Lovely Lavender Cream Icing

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While the cake is baking place a medium/large bowl and the whisk attachment into the freezer to chill. I find the cream whips better that way.  

In the chilled bowl combine 1 cup whipping cream (heavy cream), 2 tablespoons caster sugar, 1/2 teaspoon lavender extract, 1 teaspoon vanilla extract and a drop of violet food colouring. Whisk on medium speed until firm. Icing the top of the cake and sparingly sprinkle with lavender flowers, because they can overpower if using a heavy hand, or rose petals.

Notes: The only violet food colouring I found was more paste like than liquid. So I added only a bit however I should have added just tiny bit more. Viewing my photo it is hard to tell the true colour of the icing and the photo does not do it justice. It was a lovely pale lavender. I also found that this icing recipe held up quite well even after 2 days. It didn't become soggy and didn't soak through the cake. 

You could try a cream cheese icing. That would make it more rich and dense like fog.  

And here is a photo of the elusive kitchen crusader, my son. He only agreed to his hands being photographed. He did a fantastic job only with me occasionally lending a few tips and a helping hand.   

Hope everyone had a great weekend! - JD

Fortnum's Spiced Tea

We always order the Fortnum's Christmas tea and this year it was exceptionally good! Black tea enchanted with star anise, whole cloves, safflower petals and mulled wine flavourings. The smell is absolutely intoxicating and the taste is ever so festive. I repetitively open the canister just to enjoy the wonderful heady smell that wafts out from it.   

If there was ever a need for a photograph to have smell-o-vision this would be it. The radiant orange safflower petals gently resting... the sturdy cloves nestled about and the  aromatic star anise hang loosely all amongst the black tea. Warming and refreshing with every cup this tea will help us through the winter months. 

Hope everyone is having a good start to the New Year. - JD 

Fortnum and Mason ~ 2014

I know Christmas is on it's way when the Fortnum and Mason order arrives. Nothing beats carefully opening and rummaging through the packing peanuts and guessing through the bubble wrap at the glorious culinary treasures inside. As usual we get a selection of our favourites like Smoky Earl Grey tea, Horseradish, Charcoal biscuits, a range of English mustards and King George cake. There are more festive delights like Christmas tea, Christmas coffee, Christmas Glitter Shortbread, Frost Fayre Christmas Spiced biscuits, Christmas Spiced Marmalade, and Boxing Day Chutney. Other items... which usually change from year to year, as we try new and different things, are: French Lavender Honey, a selection of other teas, Fig Cheese (a spread for cheese and biscuits/crackers), Devil Gamekeeper Relish, Damson & Claret (spread), Spice Tins: No.119 Dukka and No.49 Nigella Seeds, Ginger Turkish Delight and the exclusive Sweet Theatre Chocolate in Chili Dark (Katherine) and Orange Dark (Lady Macbeth). 

All products will slowly be enjoyed over the days and months however all Christmasy treats will not be opened until December 24th and that includes the King George cake. How we... I mean... I, will manage until then I do not know.  

Hope everyone had a good weekend! - JW  

Supermarket Finds

My father-in-law must have been psychic because look what I found at the local shop... So Juicy! He will be pleased, my son will be pleased.     

Four O'Clock tea - Cucumber Mint Green tea sounded refreshing and soothing. Also I thought it would make a nice iced tea and a lovely iced tea with gin. It did.

I have been battling a wicked cold since the weekend. Chili Con Carne and Cornbread is what I am making for dinner tonight. Hoping that something as comforting and spicy as chili will help. Hope everyone had a good weekend. - JW   

Red Orange Jaffa Cakes

Cruising the aisles at the Italian Centre here in E-town I found these limited edition Red Orange Jaffa Cakes. The flavour is subtle less bitter orange then the original jaffa cakes. Now a days there are many flavours of jaffa cakes however nothing beats the original.

Hope you all had a great weekend! - JW     

Citrus Syrup Sponge Loaf Cake

I made this simple but delicious orange tea cake. The recipe came from the Tea at Fortnum and Mason book. At first, I possibly was a bit intimidated to recreate a Fortnum's quality standard however I was up for the challenge and it was just a tea cake. And if you want a bit of Fortnum's at home this cake is an easy way to achieve that. Lovely when served with tea, of course!    

Fortnum and Mason Citrus Syrup Sponge Loaf Cake

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Serves 10

200g softened unsalted butter, plus extra to grease

200g golden caster sugar, plus 4 tablespoons extra for the syrup

3 large eggs

100g plain flour, sifted

100g self-raising flour, sifted

Zest and juice of 1 orange and 1 lemon

Preheat the oven to 170ºC/325ºF/gas mark 3.

Grease and line a 900g loaf tin with greaseproof paper. i.e.: parchment paper

Beat the butter and 200g sugar in a large bowl using an electric hand whisk. Gradually add the eggs, adding a spoonful of flour if the mixture look like it is about to curdle. 

Fold in the remaining plain flour, all the self-raising flour, the orange and lemon zest and half the juice. Spoon into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.

Remove the cake from the tin and cool on a wire rack. Put the remaining orange and lemon juice in a pan with the 4 tablespoons of sugar. Heat gently to dissolve the sugar. Drizzle over the cake and leave to soak in. Serve sliced or store in an airtight container for up to five days. 

The citrus syrup makes a wonderful glistening top to the cake. I randomly poked the top of the loaf with a toothpick so that the citrus syrup would sink further into the cake. 

Hope everyone has a good weekend! - JW 

Tea at Fortnum and Mason

I remember reading about this book through the Fortnum's website. Thinking what a lovely little book, with classic British afternoon tea recipes and insightful information regarding tea.

The book is only 128 pages however deals with the art of the afternoon tea, high tea, and taking tea. The photos are so inviting and the 45 recipes give more than the traditional scones, delicate sandwiches, tarts and sponge cake. Making it easy to have a bit of Fortnum's at home. There are anecdotes, stories, and the history of tea to delight and entice the even regimented tea drinker.  

This is the hamper that our dear and wonderful friend sent us for our wedding, The English Essentials Hamper. With loads of delicious teas, preserves, condiments, chocolates and biscuits, all in a reusable wicker basket. And of course, the book, Tea at Fortnum and Mason. To find out more about Fortnum and Mason and the delicious items that await you click *HERE*  Enjoy! - JW 

Copper Kettle

Lately everything copper has been catching my eye. So when our demure yellow kettle started showing it's age I went searching for a replacement. Kettle choices are abundant and can leave one reaching for a pot to boil water in. 

During our search we came across Simplex Kettles. Beautifully crafted and Victorian by design I was completely enamoured! I can get that way about kitchen wares. They are a bit on the pricey side. However when you factor in the use, every day 2-3 times a day 365 days a year, it becomes deeply justifiable. Deeply justifiable with much consideration. Until deeply justifiable given to you as a gift! 

It was exciting receiving this. And looks ever so smart on the black cooker. It boils leisurely and the whistle is a low modest one. Unlike the unassuming yellow kettle which would scream like a banshee. There are special care instructions due to the copper. The water seems to retain the heat better and even the tea we make seems to taste a bit better. Who knows what other copper items may show up in the kitchen. Enjoy your weekend! - JW       

Pukka Tea

Enjoying a cup of tea every now and again I do try my fair share of different flavours and brands. Pukka is one that I have been very impressed with. The quality of tea is good and the packaging I adore. I do recommend you indulging in one of their many teas. Currently Pukka doesn't ship directly to Canada however I found this brand of tea at Winner's and Blush Lane Organic Market here in Edmonton. Although on the box it does list Advantage Health Matters Inc. based in Canada as it's distributor. Click *here* for inquiries. You can also find out more about Pukka by clicking *here*. - JW 

Aromatic Chai Tea Cake

Yesterday I made this cake in the afternoon. On a cold day with the oven working and the smell of warm comforting spices this hit the spot. I found the recipe to be fairly easy. The texture was spongy but light tasting. This would be a nice change to pumpkin pie. If you are looking for a dessert to serve this Thanksgiving or Christmas this is one. To make this you will need the following: 

1 1/2 cups of milk
10 Chai Tea bags

3 cups Unbleached All Purpose Flour
1 tablespoon baking powder
1/2 teaspoon of salt
2 cups brown sugar
1 cup canola oil
5 eggs 
2 teaspoons Pure vanilla extract

First preheat the oven to 350ºF. Grease and flour two 8 inch round pans. Believe it or not I don't have two round pans instead I used one bundt/tube pan. Place that aside.

In a sauce pan, heat milk over medium heat, add the tea bags, remove from heat and let steep for about 15 minutes. I used a loose Spicy Chai tea, bought at a local tea shop, Cally's Teas. Placing about 20-30 grams worth into two Blackthorn Garden D.I.Y. tea bags, I brought back from England. Remove the tea bags and set milk aside and let it cool completely. 

In a bowl, blend together flour, baking powder and salt. Set aside. Using a standing electric mixer or a hand held electric mixer blend brown sugar, oil, eggs and vanilla on medium speed until creamy. Approximately 3 minutes. Reducing the speed to low and alternating the cooled milk and flour mixture, blending until smooth. Having one of those standing mixers makes things go so much more easier. Divide the batter evenly among the pans or in my case spread the batter evenly in the tube the pan. Bake on the middle rack of the oven for about 30 minutes for two 8 inch pans or 45 minutes for one bundt/tube pan until a toothpick comes out clean. Cool in the pans or pan for 10 minutes then remove the cake from the pan and place on a wire rack to cool completely. 

This is how I served it. Homemade caramel sauce and pears. You can try custard, whipping cream, creme fraiche and or an apple pear compote. If you make the two 8 inch cakes you can layer with a cream cheese icing for more of a traditional look.