delectable tea, or deadly poison?

adagioteas:

Firefly and Dragon Age!!!

In a fiercely fought contest, Dragon Age and Firefly teas had a photo finish at 21% of the vote each. Thus, it only seemed fair to upgrade both of these to the permanent fandom collection. As a way of saying thanks to everyone who voted, these teas are on sale for $34 for the remainder of the week.

Remember to go back and vote for your favorite fandom, as each week we will select a new winner.

fecklessminds:

The Hälssen & Lyon tea calendar features calendar days made from tea leaves.

simplicitylovers:

Beautiful Little Tea Cups

stashteacompany:

We can’t wait to try out this tasty recipe from I Am Food Blog!

Chai Tea Cupcakes, recipe from bakingdom.com

Makes 4 cupcakes in a jar.

Cupcakes

• 1/2 cup cake flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• a pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/3 cup sugar
• 2 tablespoons + 2 teaspoons butter
• 1 egg
• 1 tablespoon + 2 teaspoons apple sauce
• 1/3 cup milk
• 2 chai tea bags

Frosting

• 1/3 cup butter
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1 cup icing sugar

Directions

Preheat your oven to 350°F.

In a small pot, heat the milk up and steep the tea for at least 10 minutes. Let cool to room temperature and remove the tea bags. Combine the dry ingredients in a large bowl.

In another large bowl, cream together the butter and sugar. Add the egg and beat until well combined. Add the apple sauce and mix until just combined. Add the dry ingredients to the wet mixture in 3 additions, alternating with the chai milk and ending with dry.

Spray a muffin tin with cooking spray and fill each spot with 2 tablespoons batter. Bake for 14-16 minutes or until a toothpick comes out with a couple of crumbs clinging to it. Cool completely before frosting.

For the Frosting

In a large bowl, cream the butter until light and fluffy. Add 2 tablespoons of the icing sugar and combine thoroughly. Mix in the vanilla and cinnamon. Add the remaining sugar and mix until frosting is light and fluffy. If the frosting is too stiff or dry, beat in up to 2 teaspoons milk, a teaspoon at a time.

Assemble: Slice the domed parts of the cupcakes off. Place one cupcake in your jar and top with frosting. Add another cupcake, bottom side down and close the jar.

Tip: If you want to make regular cupcakes, line your muffin tin with liners and fill 3/4 full.

stashteacompany:

Our new artisan loose tea blends use large, gorgeous pieces of whole fruit and flavors to make you a rich and tasty cup of tea!

Shop them now »