CHERRY BLOSSOM TEA COOKIES

 

because it really isn't february until you bake heart shaped cookies, i am teaming up with giftagram to bring you tea infused shortbread cookies! using david's tea valentine's inspired flavours, i infused the butter with the loose leaf tea. the sweetheart collection features twelve different romantic teas to sample, such as the earl's valentine, chocolate macaroon, honey i dew & cherry blossom. it's kind of like a box of chocolate, but for us tea lovers! for this shortbread cookie i decided to use the cherry blossom white tea, but you can infuse which ever flavour is your favourite. the shortbread produces a crumbly dough, so add a touch of ice water to help bring it all together. the sweetheart collection tea gift set is available for a limited time on giftagram, which is quite possibly the fastest way to get your hands on it! if you aren't familiar with giftagram, it is an iphone/ipad app where you can send someone (or yourself) a gift directly from your phone. no shipping address required, just a phone number or e-mail. perfect for valentine's day or whenever you want to surprise your favourite person with a gift! last night i sent out a few valentine candy grams to my friends & can't wait till see they what i sent them.

ingredients

for the tea shortbread cookie

  • 1 cup tea infused butter , room temperature (see recipe below)
  • ¾ cup white sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon salt

for the tea infused butter

directions

for the tea shortbread cookie

  • in a large mixing bowl beat tea infused butter, sugar & vanilla until combined
  • sift in flour & salt. beat until a dough comes together.
  • shape into a disk, wrap in plastic & refrigerate for at least one hour.
  • once the dough has chilled, roll out on a floured surface to a ½ inch thick. using a heart shaped cookie cutter, cut out cookies until no dough remains.
  • bake at 350 degrees for 8-10 minutes, or until the edges slightly begin to brown.
  • serve with tea & enjoy!

for the tea infused butter

  • in a sauce pan on low heat add butter & tea. let infuse for approximately 5 minutes. if you want a lighter tea flavor, remove from heat sooner.
  • strain tea & let butter solidify to room temperature before using.

thank you so much to giftagram for sponsoring this post! all opinions are my own. many of the products featured in this post are also available on giftagram, including the david's tea, mugs, kinfolk table, chemex, marble/wood serving board & linens. 

PS. get $20 off your first order with promo code: "HEART20", i suggest the david's tea so you can get baking!

CARROT CAKE

 

this carrot cake recipe is that one recipe that i would never give out. but alas, it is way too good to keep secret! so get the recipe for this little taste of heaven on the crate & barrel blog here. you are WELCOME;)

xo

CARAMELIZED ONION + GOUDA MAC & CHEESE

 

what could possibly be a better winter comfort dish then a melty, cheesy plate of mac & cheese? rhetorical question, there isn't one. i used my favourite alton brown recipe & kicked it up a notch by adding some caramelized onions + gouda cheese. if you want to kick it up one more notch, use smoked gouda! i highly suggest using a stinky, old, aged cheddar for the flavour it brings. i have had too many mac & cheeses in my life time that have been bland. when you are going to indulge in something this rich, it better be worth it! my favourite part of mac & cheese is the bread crumb topping/crispy cheese. so add as much of the topping as you want.. sometimes i double it because, well duh, for obvious reasons.

ingredients

for the caramelized onions

  • 2 tablespoons butter
  • 1 garlic clove
  • 2 medium onions, sliced
  • salt & pepper

for the mac & cheese

  • 1 bag of pasta
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 tablespoon mustard powder
  • 3 cups whole milk
  • 1 bay leaf
  • 1 egg
  • 1 cup extra sharp white cheddar, grated
  • 2 cups gouda or smoked gouda, grated
  • salt & pepper, too taste

for the topping

  • 1 cup panko bread crumbs
  • 2 tablespoons butter

directions

for the caramelized onions

  • in a sauce pan over low heat add butter & garlic. once butter is melted add onions, salt & pepper. cook until onions begin to turn a caramel colour, about 30 minutes. set aside.

for the mac & cheese

  • preheat oven to 350 degrees.
  • cook pasta in boiling, salted water until al dente (use package time).
  • in a separate pot over medium heat add the butter, flour & mustard powder. stir constantly & cook until a lump free roux forms, about 5 minutes.
  • add the whole milk & bay leaf. simmer for ten minutes.
  • remove bay leaf & temper in the egg, followed by the grated cheese. reserve a half cup cheese to sprinkle on top.
  • toast breadcrumbs & butter in a separate sauce pan.
  • add the strained, cooked pasta to the pot & stir. if the pot is not oven safe, transfer to a casserole dish.
  • top with breadcrumbs & remaining grated cheese.
  • bake for 30 minutes.