While, after a long hiatus...I'M BACK :) When I first wanted to start this blog I sat on the idea for about a month because I knew it would be really time consuming, especially since I would have to bake in order to post. After a month I still wanted to do the blog and I felt like the time commitment was okay. The one thing I didn't count on is how hectic life can get so suddenly. A few weeks after I started The Bake-it List we got a puppy. Her name is Shiloh and she is now six months old. She's adorable but she's also a ton of work, especially since she is our first dog. Once we started to get settled with Shiloh life through some other curves at us and I just couldn't be bothered to post. Then the more time past the less motivated I became to post. Around the middle of September I started to feel bad that I hadn't kept my blog up. This was something that I was originally so excited for. Now a month later here I am, ready to pick up where I left off, so here I go.
We are currently in the middle of Fall, my favourite time of the year. Most of the people I know hate this time of year, but not me, I love it! There is something so magical about this time of year that I can't really explain. The way the leaves slowly change colour and fall to the ground leaves a special scent in the air that can only be smelt this time of year. With the Fall seasons comes all of the amazing Fall baking. A lot of people like that Fall means pumpkin flavoured treats, but I just like that it's finally cool enough to bake again. One great thing about the change in season is the new tea flavours available to David's Tea. My all time favourite is Pistachio Cream, I find that it's similar to earl grey just nuttier. The other thing that happens in the Fall, especially in my family, is the thought of the upcoming Christmas season. This year I'm trying to find some new recipes to make for the holidays. The recipe that I always loved my Mom making was her whipped shortbread. I have made it in the past, but this year I wanted to put my own spin on it. One of the things I like about tea is that you don't just have to drink it, you bake with it. This afternoon I made my Mom's shortbread but I added some Pistachio Cream tea leaves for some extra flavour. I'm really happy with how they turned out. The great thing about this recipe is that if you don't like this tea, or you don't have any, you can always use a different flavour!
We are currently in the middle of Fall, my favourite time of the year. Most of the people I know hate this time of year, but not me, I love it! There is something so magical about this time of year that I can't really explain. The way the leaves slowly change colour and fall to the ground leaves a special scent in the air that can only be smelt this time of year. With the Fall seasons comes all of the amazing Fall baking. A lot of people like that Fall means pumpkin flavoured treats, but I just like that it's finally cool enough to bake again. One great thing about the change in season is the new tea flavours available to David's Tea. My all time favourite is Pistachio Cream, I find that it's similar to earl grey just nuttier. The other thing that happens in the Fall, especially in my family, is the thought of the upcoming Christmas season. This year I'm trying to find some new recipes to make for the holidays. The recipe that I always loved my Mom making was her whipped shortbread. I have made it in the past, but this year I wanted to put my own spin on it. One of the things I like about tea is that you don't just have to drink it, you bake with it. This afternoon I made my Mom's shortbread but I added some Pistachio Cream tea leaves for some extra flavour. I'm really happy with how they turned out. The great thing about this recipe is that if you don't like this tea, or you don't have any, you can always use a different flavour!
Ingredients
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Directions
1. Pre-heat the oven to 325F.
2. Measure the desired amount of tea leaves into a Magic Bullet and pulse until they are fine and
dust like.
3. In a large bowl mix the margarine on medium speed.
4. Add the remaining ingredients to the bowl and combine.
5. Drop one tablespoon of the mixture onto a ungreased cookie sheet.
6. Bake for 8-10 minutes.
Yields: Approximately 64 cookies
2. Measure the desired amount of tea leaves into a Magic Bullet and pulse until they are fine and
dust like.
3. In a large bowl mix the margarine on medium speed.
4. Add the remaining ingredients to the bowl and combine.
5. Drop one tablespoon of the mixture onto a ungreased cookie sheet.
6. Bake for 8-10 minutes.
Yields: Approximately 64 cookies