Create-Celebrate-Explore

How Do You Enjoy Your Tea?

 

One thing that I miss about living in Australia is morning and afternoon tea. Ever since I was a little girl, my mum has served morning and afternoon tea to anyone who is in the house. We sit around the table and enjoy a cuppa (a little Aussie slang for you) with a variety of treats and catch up with one another. Sometimes there will be biscuits, other days there may be sticky buns, scones, or even an assortment of treats such as chocolates and nuts. One of my favorite treats to enjoy with tea (aside from scones with jam and cream) is biscotti.

I need to bring back that tradition. Although I have always served the kids morning and afternoon tea, we haven't sat around the table catching up and talking about our day, we seem to be so busy that we are all running in different directions. Unfortunately during the weekdays it is just me at home for morning tea while the kids are at school and my husband is at work, but beginning this week, we will start having afternoon tea together, and on the weekends when we are home, we will have both. I am really looking forward to it.

 

I am really loving the new Lipton Green Tea Superfruits, especially the Purple Acai and Blueberry.

 

Now that I have shared what I would pair with these refreshing Lipton Green Tea Superfruits, I want to know, how do you enjoy your tea? The first three people to comment will receive a box of Lipton Green Tea Superfruits to try for themselves.

Share your tea time must haves for a chance to win a year's supply of Lipton Tea, a tea kettle, a tea box, a mug/saucer set, a travel tumbler and a $50 gift card to Amazon.com!

This is a sponsored conversation written by me on behalf of Lipton Green Tea Superfruit. The opinions and text are all mine. Official Sweepstakes Rules.

Baked Mini Cheesecakes

It's a Valentine's Day Progressive Dinner and I've got dessert!  If you have just arrived from enjoying some yummy Creamy Chicken Florentine over at Desiree Eaglin's then welcome. 

 

Ingredients:

 Cheesecake Base

• 8 sheets of Graham Crackers
• 4 tbs of butter (softened)
• 2 tbs sugar

 Cheesecake Filling

• 1 package (8oz) cream cheese (bring to room temperature, it's easier to mix when it's softer)
• 2 eggs (lightly beaten)
• 1 tsp vanilla essence
• 3/4 cup sugar
• 2/3 cup heavy whipping cream
• pinch of salt

 Additional ingredients

• Raspberries
• Chocolate (for melting)
• Butter (melted) for greasing the pan
• Confectioner's sugar

Note: You will need either mini individual springform pans or a mini cheesecake pan for this recipe.  If you don't have either of these, they can be made in cupcake liners, I'm just not sure how well the wrapping peels off once cooked.

Turn the oven onto 325F.   Lightly grease the pans with the 1 tablespoon of butter, making sure to brush up the sides of the pan.

Break the graham crackers into smaller pieces and mix in a food processor until you see fine crumbs.  Add in the sugar and mix just for a few seconds.  Add the softened butter in small sections into the food processor too and mix until you can see that everything is starting to stick together a little.

Press the mixture into the base of the pans creating a very shallow well in the center and allowing just a little to edge up the sides.

Bake for 10 minutes.  Set aside to cool.  Turn the oven down to 300F.

Chocolate hearts: melt chocolate in the microwave, cool just a little and pour into a piping bag with a small round tip (I used a Wilton no.2 round tip) on the end.  Lay down a sheet of parchment paper onto a cookie sheet and carefully pipe chocolate hearts onto the paper, filling each with a lace pattern.  Pop into the refrigerator until you are ready to use them.

Cream Cheese Filling:  Break up the cream cheese and blend in a bowl until smooth (by having it at room temperature it will be easier to mix than if it came directly out of the refrigerator).  Add in the sugar and blend again for just a few seconds.  Add the vanilla, salt and cream and mix until combined.  Pour in the eggs and blend on low speed.

Pour the cheesecake filling over the graham cracker base until about 3/4 of the pan is full.   Pop back into the oven and bake for between 45-50 minutes.  Check them to make sure that the outside is set, you will see that it has pulled away from the pan a little and will be the slightly browned.  The inside will still be a little wobbly and may look like it's risen over the pan, but it's okay, once you remove it from the oven it will settle and set. 

Leave on the counter until cool.  Once cool, gently either push the base of the cheesecake pan up (or open the springform pan).  Using a sharp knife gently remove the base.  Pop onto some parchment paper and into a container and refrigerate for a couple of hours before serving.

Once ready to serve, remove from the refrigerator, top with raspberries, sift confectioners sugar over the top, and add a chocolate heart.

Makes 4 mini cheesecakes - will make more though if you are using cupcake liners which are smaller.

Now, head on over to This Talk Aint' Cheap for some delicious White Chocolate Creme Brulee.

 

Follow these recipes for a delicious Valentine's Day dinner for the one you love.

 

  

Beverage

Sparkling Pomegranate Jubilee: Someday I'll Learn 

Appetizers

Strawberry Bruschetta: The Wonder Years

Bruschetta Hearts: The Jolly Tomato 

Salad

Sweetheart Salad: Baby Baby Lemon 

Mains

Steakhouse Steaks for Two: The Gonzo Gourmet

Creamy Chicken Florentine: Sarcastic, Funny, and Brutally Honest 

Desserts

Baked Mini Cheesecakes: from me, see above.

White Chocolate Creme Brulee: This Talk Ain't Cheap

 

Kidzui: Valentine's Day Treat for Kids

For the instructions on how to make this fun after school treat for your kids this Valentine's Day head on over to Kidzui.  I have a great tip for labeling glasses too so kids don't forget which one is theirs.

Roasted Tomato and Pancetta Bruschetta

Thank you to Hunt’s for sponsoring this post and encouraging my culinary skills! Visit Hunt’s Signature Recipe Collection to find tons of delicious ideas for using Hunt’s tomatoes in your meals.

This is a very simple dish and perfect for a party appetizer, or just to enjoy for lunch.

Roasted Tomato and Pancetta Bruschetta

Ingredients:

• Baguette
• 1 can Hunts Diced Tomatoes (drained)
• 1 jar or can of artichokes (roughly chopped)
• 1/2 cup Pancetta - Italian bacon (diced)
• 1 red onion (diced)
• 1 heaped tsp crushed garlic
• 1 tsp dried thyme
• salt & pepper to taste
• Olive oil
• Fresh basil (chiffonade)
• Parmesan (shaved)

Turn the oven onto 325F.

Gently combine the tomato, artichoke, pancetta, onion, garlic, thyme, salt, and pepper in a bowl.

Place a piece of foil over a cookie sheet.  Spread the tomato mixture over the foil and place in the oven for appoximately 30 minutes.

Slice the baguette and place on a second cookie sheet.  Brush with just a little olive oil and place in the oven for the last 8 minutes of the tomato mixture cooking (or more, depending on how browned you prefer your bread, I don't like it very crunchy and brown).

Transfer the tomato mixture to a bowl and top with parmesan cheese and basil.  Serve with the toasted bread slices.

 

Tip:  If using a dish such as this for a party appetizer, leave some of the bread fresh, place in a basket and serve with dishes of gourmet oils and balsamic vinegar for dipping.

Did you know: The red antioxidant, lycopene is found naturally in tomatoes. We get most of our lycopene from tomatoes and its absorption is two to three times greater in canned tomatoes than raw tomatoes.

Visit www.Hunts.com for more recipes, and check out the Hunt’s Recipe Rewards program for some great coupons!

Disclosure:  Thank you again to Hunt’s for sponsoring my post. Find more ideas for cooking with tomatoes at Hunt’s Signature Recipe Collection. I was selected for this opportunity by the Clever Girls Collective. All opinions expressed here are my own. #HuntsRecipe #spon

Blissfully Domestic: Freezer Meals

Want to know how to save time and money by freezing meals?  Read my tips on Blissfully Domestic.

Project 366: Week Two

 

 

January 8: Dyeing a Dress - I brought an old dress (with a bleach stain) back to life with some Rit Dye.

January 9: Sparky's Birthday - our pooch turned 4, we celebrated with some special doggy donut treats from Pet People.

January 10: Freezer Meals - with all of the kids finally back at school, I took a day to make lots of freezer meals.  I made spaghetti sauce, lasagna, tuna casserole, pulled pork, and fruit and yogurt popsicles.

January 11: Brunch with a friend - Nothing makes for a great day than starting it by having brunch with a friend.  Melanie and I went for another round of crepes at the Orange Blossom Cafe.  Today I chose the signature 'Orange Blossom Crepes'.  They were delicious.

January 12: Yarn and Wine Night - I love yarn and wine night with the ladies.  It helps me catch up on knitting projects (I will force one of them teach me how to crochet) and it's so nice indulging in a little adult conversation once all the kiddo's are in bed.  I'm currently working on a vest for the little man. These are a couple of the ladies I get together with, who I met about 5 years ago through a local mother's group, so if you aren't following them, please do, they are wonderfully crafty - Tutu Monkey and Crafting Crazy.

January 13:  Homemade Cinnamon Pull-Apart - My first Pinterest inspired project.  The recipe for this Cinnamon Roll is available on Wives with Knives.  It is DELICIOUS and super quick and easy to make.

January 14:  California Coast - We had to go up to Los Angeles.  It was a long 5 hour round-trip.  Thankfully the weather was fabulous so I couldn't resist stopping off at one of the rest areas to take a photo of the sun glistening over the water.

Documenting our day.  For 366 days.

Photographs taken with a combination of Camera+ and Instagram iPhone apps.

You can view full-size images and keep up with my Project 366 on Flickr

Kidzui: Fun Winter Lunch Idea For Kids

Want to know how to make this fun snowman sandwich? Come on over to Kidzui where I'm sharing the instructions.

 

Recipe: Puff Pastry Pizza Rolls (and a giveaway)

UPDATE:  This giveaway has ended and the winner Rebecca Shockley has been notified.

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Ingredients:

• 1 sheet of Pepperidge Farm Puff Pastry (thawed)
• Ragú® Pizza Sauce
• Pepperoni - personally I love the Pepperoni at Trader Joe's or Fresh & Easy
• Mozzarella Provolone Cheese
• 1 egg (lightly beaten)
• Dried basil

Heat the oven to 400F and line a baking sheet with parchment paper

Top your puff pastry sheet with pizza sauce, cheese and pepperoni.

Fold over one edge and carefully roll the puff pastry and toppings into a log.

Brush a little egg over the top and sprinkle on some dried basil.

Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick.

Lay the slices on one side on the parchment paper and bake for about 15 minutes.

** These would make a great appetizer for your New Years Eve party.

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Now for the GIVEAWAY!  I know we are all crunching numbers this holiday season as we purchase gifts and buy ingredients for our holiday meals so with thanks to Ragú® I'm giving one person a $300 gift card.

To enter you will need to do the following and leave a comment for each thing you do.

Mandatory entry:

• Tell me how you are celebrating the New Year?

Extra entries:

• Follow @TonyaStaab on Twitter
• Follow @RaguSauce on Twitter
• Subscribe to my blog via email or RSS Feed
• Tweet the following: You can win a $300 gift card with thanks to @RaguSauce and @TonyaStaab http://bit.ly/rNOSEv #momstheword (you can do this once per day)

This sweepstakes is open to entrants with US mailing addresses only , who are over the age of 18. No purchase necessary. Void where prohibited by law. Ends Friday, December 30, 2011 at 9pm PST. One winner will be drawn via random.org and will receive a gift card for $300 to spend how they wish.

Disclosure: This post has been compensated in connection with my appointment as an ambassador in the Ragú® Mom’s the Word on Dinner Program.  Visit http://www.facebook.com/ragusauce to join the conversation.

How To Set Meal Planning Goals For Next Year

Want to start meal planning? I'm over at Blissfully Domestic with some tips on Setting Menu Planning Goals For The Coming Year.

Recipe: A Festive Pavlova with Kiwifruit

Thank you to California Grown for encouraging me to connect with California growers and encouraging California consumers to "Choose California Grown" when they can.

I miss Pavlova so much.  This is only the second time I've made it since moving to the US from Australia, although I always indulge on my trips 'back home'.  Last Christmas we served pavlova at our extended family Christmas party when I took the kids home for an Aussie Christmas ... along with plum pudding of course. 

Ingredients:

• 6 large egg whites (bring eggs to room temperature before separating)
• 1 1/2 cups white sugar
• 1 1/2 tbs corn starch
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• salt

            Topping:

• Heavy whipping cream
• kiwifruit
• raspberries
• Lindt white chocolate

Turn the oven onto 275F.  Place a piece of parchment paper on a cookie sheet.

Combine the sugar, corn starch and salt in a bowl and set aside.

Blend the egg whites and cream of tartar on low speed at first (then gradually increase to low-medium) until soft peaks form.  Gradually add in the sugar mixture about 1-2 tablespoons at a time increasing the speed of the blender gradually to medium-high.  Continue blending until the mixture becomes shiny, thick and peaks form and hold on their own.

Pour the mixture either into individual size servings on the cookie tray, or into one large round (cake size - which is what I did).   Build up the sides slightly higer than the center.

Bake for approximately 50 minutes or until firm on the outside.  Turn off the oven, but don't remove the pavlova.  Crack the door on the oven and leave the pavlova inside until completely cooled.

Top with freshly whipped cream and fruit, then shave white chocolate over the top. 

Looking for more recipes using California Grown produce?  Try these:

California Kiwi Cream Cheese Ice Cream

Cherry Chicken Mole

California Bartlett Pear and Spinach Salad

 

Disclosure: I received 2 large boxes of kiwifruit from Jasbir Kullar of Kullar Farms and Sunrise Kiwi Packing.

Thank you again to California Grown for sponsoring this blog post. Please click here to learn more about all of California Grown growers. I was selected for this sponsorship by the Clever Girls Collective. All opinions are my own. #CleverCAGrown #spon