I grew up in a house that was always full of tea (I am half English after all). If you open up the cabinet, you can find countless types: English Breakfast, Lemon Ginger, teas to calm the nerves, etc. But above all other teas, my cabinet is always stocked with a ton of Earl Grey. Today I was sifting through some recipe books of mine and found this recipe in The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley. I love this book; it’s full of uniquely English recipes and tips and tricks for throwing a classic tea party. I posted another dessert from this book in 2013, which you can find here (you may note that my writing style has changed a bit…don’t judge too harshly).
I can’t post the recipe here, however, I did find it online at this link. I would encourage you all to try it out, and to purchase the book if you’re interested in throwing a vintage tea party!
Although I wish I had made the truffles less thin, I am happy with the outcome! Even though they’re not the neatest, they’re still tasty! You can clearly taste the Earl Grey flavor through the chocolate, and they’re the perfect treat to accompany a cup of tea.
As you have probably noticed, I’m not a vegan. In fact, none of the recipes I have posted on this blog until today have been “vegan friendly”. A friend of mine, who used to be a vegan, recently checked out my blog and recommended this recipe and I knew I had to try them out. Whether you’re a vegan or not, I would recommend these brownies for their wonderfully fluffy texture, and they’re not at all dry.
- 2 cups unbleached all-purpose flour
- 2 cups white sugar (I used two, but my friend says 1 cup works too for a healthier adaptation!)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil (the recipe also says you may substitute this for unsweetened applesauce)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
I won’t lie and say I couldn’t taste a difference between these brownies and non-vegan brownies, but I would still definitely make them again! Let me know if you try them out and what you think!
Hey everyone, and happy Fourth of July to those who celebrate! Today has always been a fun holiday for me. Ever since I was a little kid, I would go see a parade, go to a potluck, and I even got to see the fireworks. This year, I wanted to bring a dessert along with me to my neighborhood potluck, so I searched the internet for any patriotic ideas. I came across a picture of a fruit tart with stars on it, and it looked so cute, I knew I had to give it a try!
I started the tart by making the crust for the bottom. I got the crust recipe here.
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 2⁄3 cup butter or 2⁄3 cup shortening
- 5 -7 tablespoons cold water
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
The crust was very flakey and delicious! I definitely recommend it to anyone in search of a good pie crust recipe, however, if you’re looking for a sweeter crust, maybe try adding a tablespoon or so of sugar.
Next, I rolled out the remaining dough and made star cut outs. Then, I threw some strawberries and blueberries in a bowl (I didn’t measure but I would say 1 cup of each berry is a good amount) and added a teaspoon of lemon juice. After mixing, I put three tablespoons of sugar in the bowl and mixed again. (The amount of sugar you add is dependent on how sweet you wish your tart to be).
I baked my crust for 20 minutes, and then added the berries and baked them for another 15 minutes. Finally, I baked the stars separately and put them on top!
I hope you all enjoy! Have a great Fourth of July!
Hey everyone! You may have noticed that on my last post I mentioned that I would try to make my favorite dessert. It’s not a typical “go to” dessert, but it went well! The first time I tried tiramisu, that I can remember, was on a trip to Italy, so naturally it was amazing. Ever since I’ve had a crazy obsession. I love purchasing tiramisu from my local coffee shop, but I wanted to give it a try myself. Although it’s not as neat as that sold in the store, I can assure you that it’s just as tasty! I got the recipe from epicurious! Give it a shot! You won’t regret it.
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
- Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
- Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.4. Just before serving, sprinkle with chocolate.
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.
I hope you enjoy! Let me know if you try it out yourself!
Hey everyone, wow it really has been a while. Let me start this post by apologizing for my extreme lack of internet presence. When I began tastytreats13, I was in middle school and had the time in my schedule to allow for weekly baking. Unfortunately, in 2014, the reality of high school and it’s time consuming nature hit me hard and before I knew it, I hadn’t posted on this blog in months. And months turned into years. I’m sorry! I want to thank everyone who is still following me and I hope to catch up on a lot of blog reading soon!
Anyway, the reason I’m posting this is because now that it’s summer, I’m back! I’ve missed posting on tastytreats13 and I’ve missed interacting with all of you. Stay tuned, if you’re interested, I will soon attempt to tackle making my favorite dessert!