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areyoutryingtodeduceme:

First round of Night Vale Tea Labels are finished! And before I am flooded with the same question, YES, Joseph Fink has stated that as long as the words “Night Vale” or the Night Vale logo are not used, the Night Vale teas are fine! With that out of the way, check out this perfectly normal tea. I swear it contains no wheat or wheat by products*

Oh, wow. I really want some of that Perfect Carlos.

areyoutryingtodeduceme:

tmblrolympics:

Ronald Weasley Chocolate Chip Tea Cookies
Made with areyoutryingtodeduceme’s tea, which is a godsend, and everyone was making cookies with her tea, so here you go. Recipe is pretty much exactly from the Nestle Toll House cookbook, but I changed it up for the tea and changed some things to make it even better. They taste kind of like gingerbread cookies, without being super Christmas-y. They taste like Weasley’s. Without the human body stuff, but really they taste like Weasley’s.
Ingredients:
2 cups flour
1 tsp. baking soda
1 tsp. salt
2Tbsp Ronald Weasley Tea (any tea you have works, but it works best with chai teas, or spicy blends.)
1 cup Crisco/shortening (original calls for softened butter, which works fine, but Crisco is the best in these cookies.)
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped walnuts (I don’t put nuts in mine because ew no.)
Put tea in blender or food processor and blend it into a powder. Sift flour, tea powder, baking soda, and salt together in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at at a time, beating well after each egg. Gradually beat in dry ingredient mixture. Stir in chocolate chips and nuts. Drop onto a baking sheet with a cookie scoop or a spoon onto parchment paper or foil on a pan and bake at 375 F for 10 to 12 minutes. Makes 4 dozen cookies.
FUN FACT: Last time the plate had a Texas flag on it, celebrating our staff’s origins, and this time, I brought out the gold for you guys. Literally. This plate is a family heirloom with the gold ring around it made out of gold. UM SO YEAH. You’re Welcome lovelies!
-Georgie (not a turtle, spelled with O’s and I’s everyone.)

TODAY IS COOKIE DAY THE BEST DAY

These look delicious.

areyoutryingtodeduceme:

tmblrolympics:

Ronald Weasley Chocolate Chip Tea Cookies

Made with areyoutryingtodeduceme’s tea, which is a godsend, and everyone was making cookies with her tea, so here you go. Recipe is pretty much exactly from the Nestle Toll House cookbook, but I changed it up for the tea and changed some things to make it even better. They taste kind of like gingerbread cookies, without being super Christmas-y. They taste like Weasley’s. Without the human body stuff, but really they taste like Weasley’s.

Ingredients:

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2Tbsp Ronald Weasley Tea (any tea you have works, but it works best with chai teas, or spicy blends.)
  • 1 cup Crisco/shortening (original calls for softened butter, which works fine, but Crisco is the best in these cookies.)
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 cups chocolate chips
  • 1 cup chopped walnuts (I don’t put nuts in mine because ew no.)

Put tea in blender or food processor and blend it into a powder. Sift flour, tea powder, baking soda, and salt together in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at at a time, beating well after each egg. Gradually beat in dry ingredient mixture. Stir in chocolate chips and nuts. Drop onto a baking sheet with a cookie scoop or a spoon onto parchment paper or foil on a pan and bake at 375 F for 10 to 12 minutes. Makes 4 dozen cookies.

FUN FACT: Last time the plate had a Texas flag on it, celebrating our staff’s origins, and this time, I brought out the gold for you guys. Literally. This plate is a family heirloom with the gold ring around it made out of gold. UM SO YEAH. You’re Welcome lovelies!

-Georgie (not a turtle, spelled with O’s and I’s everyone.)

TODAY IS COOKIE DAY THE BEST DAY

These look delicious.

scienceofdestruction:

Tea Time with MorMor

Hi darlings~

Since I’ve gotten several messages asking about it, we’d like to tell you about our favorite tea, the MoraMori blend by Cara McGee.

This tea is perfect for any criminal mastermind pair. Or, for any criminal mastermind and his pet, I should say. It is, hands down, my favourite of the Sherlock blends (though they are all wonderful). 

This tea is rich, spicy, and dark, just like our relationship. I personally prefer it black with a spoonful of honey to sweeten it. When I say rich, I really mean it. This blend would put some of my higher paying jobs to shame if I got paid in smooth, dark flavor. The Chai in it is obvious as soon as the tea touches your lips, a fragrant blend of spices mingles with the earthy flavour flawlessly. It certainly won’t leave a fleeting impression.

If you like your tea dangerous and earthy, you need to keep this in your kitchen.

Well, I’d better be off.

I’ve finally posted two of the four Star Trek fandom blends I’m working on:

Kirk Blend

A black and herbal tea blend that tastes of spiced apple with cream and honey. A smooth tea for a smooth operator! This blend is dairy-free.

and

Uhura Blend

A black and herbal tea blend that tastes of spices with honey and vanilla, as well as hints of strawberry and apple. A sweet and spicy tea for a sweet and spicy person!

I made some more tea muffins (here was the first batch I made, done with Cara’s Mycroft Blend). Also, I sprinkled cinnamon and sugar on them instead of adding chocolate chips to the batter.
These are made with a personal fandom blend I made that I’ll be releasing as soon as I make some label art. It’s going to be a Star Trek one; specifically, for the character of Captain James T. Kirk.

I made some more tea muffins (here was the first batch I made, done with Cara’s Mycroft Blend). Also, I sprinkled cinnamon and sugar on them instead of adding chocolate chips to the batter.

These are made with a personal fandom blend I made that I’ll be releasing as soon as I make some label art. It’s going to be a Star Trek one; specifically, for the character of Captain James T. Kirk.

areyoutryingtodeduceme:

ricstar:

Guys… this is a real thing :o

OH MY GOSH

Seriously? Either way, that’s hilarious. c:

areyoutryingtodeduceme:

ricstar:

Guys… this is a real thing :o

OH MY GOSH

Seriously? Either way, that’s hilarious. c:

I made some muffins based on the idea shown here.
These muffins I baked last night are gluten-free vanilla chocolate-chip tea muffins and the tea I specifically used was Cara’s Mycroft blend (in case anyone’s curious, the mix I used was a gluten-free vanilla muffin base mix made by King Arthur Flour).
I think they came out pretty good, too!

I made some muffins based on the idea shown here.

These muffins I baked last night are gluten-free vanilla chocolate-chip tea muffins and the tea I specifically used was Cara’s Mycroft blend (in case anyone’s curious, the mix I used was a gluten-free vanilla muffin base mix made by King Arthur Flour).

I think they came out pretty good, too!

areyoutryingtodeduceme:

hellomorningzoo:

Introducing: Blackberry Mojitos feat. Tardis Tea Gin!  Recipe &  Pictures & Ohmygodthisisdelicious

What you will need: 

  • Gin of choice! I chose Aviation, something local and slightly higher grade so less oily.
  • Tardis tea!  Or any earl grey, but the blackberry is the ~*star*~ here
  • Mint
  • Cup & 1/2 of blackberries 
  • 1-2 limes or lime juice
  • Seltzer water
  • Sugar
  • Water

Recipe:

  1. Infuse the gin with tea.  I used about 6 tsp of the tardis tea in one fifth of gin.  Use a funnel!!  My funnel unfortunately is filtered, which meant I had to pinch it in by hand.  Pain in the butt!  As soon as you’ve finished this, close, shake (take your stress out on that bottle!) and let sit for two hours at room temperature.
  2. Once the tea has been allowed to steep well in the gin, filter out the gin into a bowl and clean out the bottle.  Put the gin back in the bottle once it is clean!
  3. Make your blackberry simple syrup: two parts water (1 cup), one part sugar (half cup), one part blackberries (half cup).  Allow the water & sugar to come to a rolling boil, then take it back down to simmer.  Put in the blackberries, and let them steep for ~15 minutes.  Then remove from heat and allow to cool.
  4. Fill glass with crushed mint on the bottom, ice, and blackberries on top!
  5. Once the simple syrup has cooled, put two parts (4 shots) infused gin, two parts blackberry simple syrup (4 shots), half part lime juice (1 shot) into shaker with ice.  Shake well!  
  6. Pour over the glass (& do not spill like my boyfriend)
  7. Top with a thumbnail of soda water.  Put a straw in it if you are secretly five years old like me.  Enjoy!!

I couldn’t be happier with how this turned out.  To be fair I am a rare breed of gin-lover and could drink it out of a mason jar straight, but this was elevated to an outstanding degree.  The earl grey brings an unexpected richness out of the gin, and the blackberry and juniper compliment each other nicely.  Thanks again to Cara, for your wonderful fandom teas ♥ can’t wait until my next adagio shipment to make more cocktails *-*.  Remember to drink responsibly, otherwise time ends up a little wibbly-wobbly if you know what i mean.

OH MY GOD I LOVE GIN

I LOVE MOJITOS

I LOVE YOU

areyoutryingtodeduceme:

taupetoupee:

So I made muffins using the TARDIS tea, and by golly this is good.

I was thinking about different ways to bake with tea and I remembered how people make pot brownies. It’s all in the butter! (Not that I’m encouraging you to do anything of the sort)

So if you need 1 c. of butter use 1 1/2 c. and get it boiling. Now you add about 1 T. of tea for every 1/4 c. of butter. You can be more liberal if you have tea to spare, but I love my tea too much. 

Now boil the tea in the butter for 5 minutes and take it off the heat for 5 minutes. Once you can tell it’s been tinted by the tea, strain it through a sieve(I just used my sifter) and press down on the leaves. Don’t worry too much, you should have enough butter now. (I chilled this and used it in my frosting as well)

For the milk, steep the tea leaves like you’re making a very strong tea. I did the 5 minutes on 5 minutes off for this as well. But be sure to use more milk than is needed, those tea leaves will absorb quite a bit. I used 1 1/4 c. for 1 c. of the milk. 

Now use this concept in any recipe you wish to, and any tea you’d like. Remember that not all teas will taste good in sweets though. (So I wouldn’t recommend using anything with lapsang or gunpowder, though that would be good on meats.)

I used a very basic sweet muffin recipe and a simple buttercream, though I must say I prefer it without the frosting(THEY JUST LOOKED SO CUTE). A perfect muffin for breakfast, and the taste of the TARDIS is present without being overpowering.

edit: For clarification, nice strong loose leaf is preferred.

SOOOO COOL!!! Definitely something I want to try SOON

Dang. That sounds both interesting and delicious.