Recipes

Aimee’s Rooibos Tea

Reminder: This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, ailment or condition. Please seek a certified professional for medical/medicinal advice.

Aimee came into work the other day with a new recipe that she loves! It is based on a tea that was discontinued but couldn’t live without. She took creating it into her own hands and came up with this gem. This tea is perfect for a rainy night in, curling up to watch “The British Baking Show” for an hour (or 5).

She has simplified the recipe so you can make as much of it as you want. If you want a “part” to mean 1 Cup or 1 spoonful then follow suit! You can add honey, cream or a dash of lemonade to elevate the drink.

5 parts Rooibos
1 part Rooibos Africana
1/2 part Peppermint
3 parts Ginger Root Pieces
Honey and cream if desired 

 

Want to try this later? Pin it!

a rooibos tea recipe that pairs well with a Citrine point, a blood stone, a petrified wood slice, a red quartz and a honey calcite

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Gingerbread Dog Cookies!

Do not leave your best friend out of your holiday baking this year! Here are 2 tested and bark-approved recipes for gingerbread dog cookies!  We found these recipes on two wonderful websites that are listed below!

Gingerbread Dog Biscuits
By Randi Dukes, of Dukes & Dutchesses

 

 

 

Ingredients:

3 cups whole wheat flour
1/2 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Cinnamon
1/4 cup vegetable oil
1/2 cup molasses
1/2 cup water

Directions:

Preheat the oven to 325 degrees. Lightly grease a cookie sheet. In a large bowl, mix together the flour, ginger, and cinnamon. Mix in the oil, molasses, and water; let sit for 15 minutes.

On a lightly floured surface, roll out the dough 1/4-inch thick. Cut out the cookies with bone-shaped cookie cutters. Transfer to the cookie sheet. Bake about 20 minutes until firm. Take out, cool and beware of drool!

Gingerbread Dog Biscuits
By The Comfy Belly

 

Ingredients:

2 1/2 cups oat flour (or brown rice, or other flour)
1 teaspoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
2 large eggs
1/2 cup cooked, pureed squash (butternut, pumpkin, or other kind)
2 tablespoons blackstrap molasses

Directions:

  1. Preheat your oven to 350°F.
  2. Combine flour, cinnamon, and ginger in a bowl and blend well.
  3. Add the eggs, squash, and molasses to the bowl and blend the mixture until it forms a ball of dough. I use a mixer, but you can also use a spatula, food processor, or your hands.
  4. Separate the dough into two balls. Place one ball of dough on a non-stick baking mat, piece of parchment paper or counter-top with some flour sprinkled over it to prevent sticking.
  5. Place a piece of parchment paper or other non-stick paper or mat over the ball of dough. Use a rolling pin to flatten the dough until it is about 1/4-inch thick.
  6. Use a cookie cutter to cut shapes out and place them on baking or cookie sheets. The biscuits don’t spread so no need to spread them out much across the baking sheets. Repeat until all the dough has been cut into biscuits.
  7. Bake the dough for 15 minutes, and then turn each biscuit over and bake for another 15 minutes.
    Cool and store sealed at room temperature for a month or so, or in the refrigerator for a few months.

Makes about 24 biscuits

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Recipes to spice up your Yule Celebration!

Yule is a wonderful time to bring family and friends together, and like our ancestors, plan out what our next year will look like.  There is nothing that feels better than sharing ideas, plans and love with family during these times.  These yule recipes will help you bring a little extra cheer to your table this year!

Mulled Wine 

This delicious recipe is best enjoyed in front of a roaring fire!

INGREDIENTS:

1 Bottle of Semi-sweet red wine (such as Merlot or Malbec)
1 Ounce of Mulling Spices
1/4 Cup of Honey
1/4 of Orange Juice
Garnish: 6″  Organic Cinnamon Sticks (optional)

DIRECTIONS:

  1. 1. Put the wine in a medium pot and bring it to a low simmer.
  2. 2. Once it is bubbling, add the Mulling Spices
  3. 3. Cover it, reduce heat to low and mull for approximately 2 hours
  4. 4. When you are ready to serve, strain out the Mulling Spices, then put it back in the pot and add the honey and orange juice.  Make sure the honey dissolves completely.
  5. 5. Serve with Garnish if needed – can be served either hot or cold – Makes approximately 4 cups!

Wassail 

In some Wassail traditions, the spiced cider was offered as an ancient honor to the trees. In wintertime, wassailers would prepare the traditional wassail – soaking pieces of bread, cake or toast in it – and travel from apple orchard to apple orchard in effort to ensure a good harvest for the coming year. Wassail-soaked pieces of bread or toast were then buried at the trees’ roots or hung in the trees’ branches to appease the tree spirits and feed them well until the next harvest.  This traditional wassail recipe features hard cider, sugar-roasted apples, brandy and sweet spices. It is a simple, old-fashioned recipe. We found this wonderful recipe by Jenny McGruther at nourishedkitchen.com!

Ingredients

4 small apples
¼ cup unrefined cane sugar
1 medium orange
13 Organic Whole Cloves
2 quarts hard apple cider
½ cup brandy
1 tbsp Organic Ginger Root Powder
1 tsp Organic Powdered Nutmeg
6 Organic Allspice Berries, Whole
2 to three  2-3″  Organic Cinnamon Sticks
6 large eggs, (separated)
toast, (optional, to serve with)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar.
  3. Place the apples in the baking sheet. Stud an orange with thirteen Organic Whole Cloves and place it in the baking sheet. Bake the apples and orange together for forty minutes.
  4. While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat.
  5. Whisk in Organic Ginger Root Powder and Organic Powdered Nutmeg. Do not bring the wassail to a boil.
  6. Cut a small square of the butter muslin and place Organic Allspice Berries, Whole and  2-3″  Organic Cinnamon Sticks into the square; tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.
  7. Beat egg yolks until light in color and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs.
  8. Remove the spice sachet from the wassail and pour in the tempered eggs. Transfer to a punch bowl. Float baked apples and orange in the wassail and serve by the mug, topping each mug with a small slice of toast if desired.

Yule Plum Pudding

The Yule plum pudding is considered a symbol of good luck and success in the coming year, so why not turn it into an addition to your magical menu? As you stir up your batter, visualize your intent. Direct energy into the pudding, focusing on health, prosperity and good fortune in the coming new year!

 

INGREDIENTS

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron (can be replaced with grapefruit and lemon)
1 cup chopped candied peel
1 teaspoon Organic Cinnamon Powder
1/2 teaspoon Organic Mace (ground into powder)
1/2 teaspoon Organic Powdered Nutmeg
1/4 teaspoon Organic Clove Powder
1/4 teaspoon Organic Allspice Powder
1/4 teaspoon freshly ground Organic Black Pepper
1 pound finely chopped suet – powdery fine (can substitute with lard or vegetable shortening)
1 1/4 cups cognac

Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

PREPARATION

  1. Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  2. Soak the bread crumbs in milk and sherry or port.
  3. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly.
  4. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly.
  5. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  6. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac.
  7. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

We hope you enjoy these recipes! We would love to see the pictures of what you created!!

 

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Time to Bake!!

Holiday time is the time to discover new tastes – and what better way to explore than with cookies! Here are some of our favorites that we are sure you will love this holiday season!!

For Gingerbread Dog Treats recipes click here!

Earl Grey Tea Cookies

This is a slice-and-bake shortbread-like cookie with a hint of Earl Grey tea and lemon. It is a pretty simple cookie with only a few ingredients. We got this recipe from Janet @ The Taste Space. Try it and tell us what you think!

INGREDIENTS:

2 cups all-purpose flour
2 tablespoons finely ground Organic Earl Grey Tea leaves
1/2 teaspoon salt**
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup confectioners’ sugar
1 tablespoon finely grated lemon zest

DIRECTIONS:

1. Whisk flour, tea, and salt in a small bowl; set aside.

2. Put butter, sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

4. Preheat oven to 350F. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

5. Bake cookies, rotating sheets halfway through,until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.

Makes 2-3 dozen cookies!


Pumpkin Spice Sugar Cookies 

These pumpkin spice sugar cookies are filled with pumpkin pie spice. The frosting is filled with spices and pumpkin spice coffee creamer. We found this wonderful recipe at crazyforcrust.com!

FOR THE COOKIES:

3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 teaspoon organic pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups flour

FOR THE FROSTING:

3 tablespoons unsalted butter, softened
Pinch of salt
2 cups powdered sugar
3 tablespoons Pumpkin Pie Spice Creamer
1 teaspoon vanilla
1/2 teaspoon organic pumpkin pie spice

DIRECTIONS:

  1. Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.

2.  Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in organic pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.

3. Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.

4. Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They’ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won’t be as pillowy and soft!

5. Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.

6. Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon creamer. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.

Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer. Enjoy!
 

Best Snickerdoodle Cookies

What’s great about this recipe is that it’s easy and cookies always turn out SOFT, which is pretty much a requirement for a good cookie! We found this recipe at lilluna.com and changed it a bit to use delicious Ceylon Cinnamon instead of regular cinnamon!

INGREDIENTS:

1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. Organic Ceylon Sweet Cinnamon

INSTRUCTIONS

1. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

2. Cream together sugar and butter. Add eggs and blend well.

3. Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.

4. Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.

Makes about 4 dozen cookies!

Let us know how you like them!! Send us pictures and we will post them! 

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Spiced Hot Cocoa

By Lynne Webb

Spiced Hot Cocoa

  • Ingredients:
  • 1/3 cup nonfat dry milk
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons sugar
  • 1/4 teaspoon Ground Cinnamon
  • Pinch of Ground Allspice
  • Pinch of Ground nutmeg
  • 1/4 teaspoon vanilla powder (or vanilla extract)
  • 3/4 cup lukewarm water

Preparation:

Whisk all the dry ingredients together with the water. Once the cocoa is thoroughly blended, heat to desired drinking temperature either in the microwave or on top of the stove.

Note: You can always use 3/4 cup of milk in place of the water and dry milk if you plan to drink the cocoa right away.

Makes 1 serving

Serving Suggestions:

  • Serve hot cocoa with a candy cane swizzle stick
  • Float some marshmallows or whipped cream and grate some dark chocolate over top
  • Reduce the sugar to 1-1/2 teaspoons and add a shot of your favorite liqueur ~ Kahlua, Amaretto, Frangelico, etc.
  • Add a pinch of cayenne pepper for a little surprise heat

candy-cane-hot-cocoa

For more great fall ideas visit mygourmetconnection.com!

 

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