So you just made a fresh batch of almond milk and have all this leftover nut pulp lying around. What to do? Well you could always throw it away, or try out some of these ideas. You can freeze the pulp or use right away. It can be used in desserts, dips, crackers, granola, veggie burgers, smoothies and homemade beauty products. My favorite use for leftover pulp is to make a coconut oil and almond face mask. Almonds are great for the skin and I don’t have to go out and spend a bunch of money on a mask. Before you throw out your next batch of nut pulp, try to stretch your dollar out and use some of these ideas.
BAYFOOD COOKS: I’ve seen these tea bag cookies online forever! I’ve been wanting to make them for awhile, and what better opportunity to enjoy them than eating them while watching the season premiere of Downton Abbey? Tea is a must during a viewing of this show.
Fun fact #1: That table cloth in the pictures used to be my mother’s wedding reception outfit. Still sad she turned it into table cloths! Fun fact #2: The teapot is my grandmother’s, so it’s actually pretty old. :) And then of course the other dishes are mine haha. Kind of cool to have three generations incorporated into a picture in a way.
I decided to add a little extra something to these cookies, which was actually incorporating tea into the batter! So not only is shaped like a tea bag, but it also tastes like it as well.
These took me forever to thread thanks to my slightly tremor hands from my transplant medications. I’m also impatient anyway, hence why I could never handle threading needles to sew something. One of these days, I’ll learn. Anyway, here’s the recipe:
EARL GREY TEABAG COOKIES Makes 3 Dozen
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¾ cups butter softened
½ cup granulated sugar
1 tablespoons milk
½ teaspoon vanilla extract
1 tablespoon tea leaves or about 7 tea bags (I used Lipton)
¾ cup semisweet chocolate chips
Preheat the oven to 350 F.
In a food processor, pulse together the flour, and tea until the tea is just spotted throughout the flour. Alternatively, you can also use a stand mixer, which I did since we have a Kitchen Aid.
In a large bowl, beat butter and sugar with mixer until light and fluffy.
Add egg, milk, and vanilla extract. Mix well.
Combine tea-flour and baking powder in a bowl.
Gradually add flour mixture to the butter mixture; beat until combined.
Roll out the dough to about 1/4 inch thick.
Cut out teabag shaped cookies. Cut rectangles, then snip off the top corners. I simply laid a teabag on top of the dough and cut around it as my stencil. Then use the end of a chopstick or a straw to make the hole for string.
Put the cookies onto an ungreased cookie sheet that is lined with parchment paper
Bake 12 to 16 minutes or until edges are light golden brown. I would start off with setting your timer for 10 minutes, and then add 2 minutes from there if the cookies haven’t browned at all. Those last 2 minutes make all the difference, so be vigilant! (Constant vigilance, everyone).
Cool 2 minutes on cookie sheets on cooling rack.
Place chocolate chips in a microwave safe dish.
You can add a tablespoon of vegetable oil per cup of chocolate chips to ensure even melting and prevent it from seizing up but it might make it taste weird.
Microwave it in 30 second increments and stir at each stop. Repeat until chocolate is melted.
Dip the cookies straight away in the chocolate.
Place them on parchment paper and allow to cool.
For melting the chocolate, you can also do it on the stove, but I figured microwave might be easier if you’re doing it for the first time. I would also recommend probably using chocolate pieces versus chips, since they didn’t met perfectly and you can see that my cookies are a little clumpy as a result. I also actually used a ½ tablespoon of tea, and while it incorporated really well, you could barely taste it, so I would stick to 1 tablespoon. You could alternatively use any type of tea to your liking to switch up the flavors as well as using dark chocolate or white chocolate, etc. These were really delicious and rich because they’re basically butter cookies, and are actually perfect for tea! I just hope the Dowager Countess would approve. I was pretty proud of them, so that’s what matters!
After the #vegan #hightea at @impalaandpeacock on Sunday I had some rose infused #rawchocolate left over in the thermomix it was so hard to get all the chocolate out & no one wants to waste #homemade #organic #turkishdelight #fairtrade #chocolate … well I certainly don’t :-p So I added some #soymilk and wham #rose #hotchocolate #yummmmmm <3 #impalaandpeacock #thisshouldbeonthemenu ;) xx #magicmilkbar
Sunday baking project: mini pumpkin pies! Recipe: 3/4 cup sugar, 1tbsp cornstarch, 1tsp cinnamon, 1/2tsp ground ginger, 1/2tsp salt, 2 egg whites, 1 can pumpkin (29oz), 1 can evaporated milk (12oz, only use 10oz). Made these with premade/store bought crusts. #homemade #recipe
On the left side of the plate is a single homemade crumpet that’s been toasted and served with a pat of whipped butter. Next to the crumpet is a pair of homemade cream scones that have been split and spread with strawberry jam and a dollop of ‘mock clotted cream’.
[The combination of hot tea and warm scones served along with clotted cream and jam (traditionally strawberry) is known as cream tea and originated from England. The method of how the cream tea is prepared and presented depends on the region.]
Beverage: Upton Tea’s ‘No.1 Tippy Orthodox GFOP Darjeeling' tea sweetened with sugar and a splash of milk.