February in Pink & Red

Valentine's day has passed, but I cannot allow the holiday to pass without sharing bits and pieces of this heart-filled holiday.

February has been cold and snowy. It's been the perfect time for projects and crafting. Even simple projects like organizing a bookshelf can brighten up the day.

Red is the color for tea service in February! It is such a cheerful color and is the color of love.

Valentine's cards and tea samples from friends brighten February days, making a daily walk to the mailbox a rewarding experience.

And pretty in pink, a puppy's visit was so pleasant and sweet. Cuddles and tugs-of-war alternated with this frisky little beauty.

Good morning! Being called "handsome" is a great way for some to start the day!

Flowers. Tulips and lilies.

Chocolates and a tea tasting.

Red roses. Beautiful red roses.

And a Valentine's brunch of crepes, fruit sauces, and Darjeeling tea.

Happy February!

Spring should be here soon!

Do you have snowdrops in bloom yet?

None here.

Tea & Chocolate

The traveling teapot visited my home this past summer. Earlier the teapot's March hostess, Teresa, shared a very educational and interesting post about pairing tea with chocolate. Did you read it? Do you remember it? 

It wasn't long afterwards that I received a package in the mail. It was from Teresa and it was sent with a lovely note from her in which she expressed thankfulness for being able to participate in the traveling teapot project. The package also contained all the same teas and chocolates that she had tasted during her tea pairing party. Everything was so nicely organized and thoughtfully put together. I decided to set it aside to enjoy when the little plum teapot caught up with the package and arrived at my house. It's now time to enjoy pairing tea and chocolate.

The tea selections are unique and varied; a real delight. Teresa has labeled each one after individually packaging them in tea sacs. The teas are Victorian Earl Grey, Strawberry Mint Lavender, Shu Puerh Vanilla Mint, Pai Mu Tan, Vanilla Black, Maple Delight, O'Connoer's Cream, Bossa Nova, Kaluna Lime, Red Robe Oolong, and Darjeeling.

The chocolates are Lavender Chocolate, Mint Tea Truffle, Birch Cream Caramel, Honey Cinnamon Truffle, and Key Lime White Chocolate. 

Pretty little menus which instruct of the pairings were included. So was a worksheet that charts the teas and chocolates and can be marked as tastings occur.

The teacup is ready. It's time to begin. A perfect way to start the day. Can it get any better than tea and chocolate?

The teapot and I feel most honored and thankful. Much appreciation goes to Teresa! The tea and chocolate tasting was wonderful! 

Pumpkin Chocolate Chip Cookies

We cannot let this autumn season pass by without reposting my favorite cookie recipe! These are very popular in our family!

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar

1 cup oil

1 (15 1/2 ounce) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour*

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

12 ounces vegan semisweet chocolate chips

1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

*For gluten free, Bob's Red Mill flour blend is recommended.

Mint Infused Chocolate Truffles

8 ounces dairy-free semi-sweet or bittersweet chocolate (choose a good quality of 62% cacao or higher), chopped

1/2 cup plain soymilk

1 tsp. vanilla

1 cup fresh mint leaves, chopped

cocoa powder

Over a double boiler, heat soymilk until it starts to simmer. Remove from heat and add mint leaves. Cover and steep in fridge for one hour. Then, strain and place mint infused soymilk back into double boiler and bring to a simmer again. Add a tsp. more soymilk if too much evaporation took place during the simmering process.

Place the chopped chocolate in a separate bowl. Pour the hot soymilk over the cocoa. Add the vanilla. Stir until the chocolate has melted and is creamy.

Cover the bowl and place in the refrigerator for two hours or more. Remove from refrigerator. Using a teaspoonful of chocolate mixture at a time, form small balls (wear plastic gloves for this process). Place rolled truffles on parchment set on a cookie sheet. Cover and place in the refrigerator overnight.

Then, roll truffles in cocoa powder and place in individual papers.

Makes 30 - 40 truffles

Variations: sift a dusting of powdered sugar over cocoa coated truffles; or roll in chopped walnuts, pecans, or almonds instead of cocoa powder. May also roll in unsweetened coconut.

These make a great accompaniment for tea!

C H O C O L A T E

 

Aren't these beautiful chocolate bars?  I discovered them at a coffee & tea shop in town.  Each is a unique work of art and heart.  Replicas of old postcards, rubber stamped verses, ribbon, and sequins artfully decorate a chocolate bar wrapped in pretty paper.  I love chocolate, but these are the kinds of candy bars that I would keep forever!  I do have that tendency, you know.  A beautifully wrapped piece of chocolate is enjoyed in its wrapping for so long that the chocolate inside turns hard and white before I open it.  By then it is not good to eat.  It's actually a point of discussion in our family.  The others think chocolate should be opened and eaten immediately.  How sad is that?  They miss the enjoyment of having and enjoying the wrap.  Enjoy your day and go find yourself a piece of delicious chocolate to unwrap!