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- 1 2/3 cups all purpose flour
- 1/4 teaspoon baking powder
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
- 1 1/2 teaspoon vanilla extract, divided
- 1/4 teaspoon almond extract
- 3 1/2 teaspoons (about) whole milk
- Assorted decorative candies (such as colored sugar crystals, edible glitter, and nonpareils)
Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies. Decorate as desired. Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.)
- 1 cup nonfat dry milk powder
- 1 cup powdered non-dairy creamer
- 1 cup French vanilla flavored powdered non-dairy creamer
- 2 ½ cups white sugar
- 1 ½ cups unsweetened instant tea
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
- 4 tablespoons unsalted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup chunky-style applesauce
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup golden raisins
- 1 3/4 cups confectioners' sugar
- 3 tablespoons pure maple syrup
Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper let cool completely.
Make icing: Whisk confectioners' sugar, syrup, and 3tablespoons water until smooth. Drizzle over cookies, let set.
Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
I originally shared this anti-inflammatory drink recipe on Instagram and Facebook just as something quick and easy (and delicious) I make when I’m feeling like my body needs a bit of an anti-inflammatory kick. It was just something I jotted down and shared with rough directions, and I had no idea this lemon ginger iced tea would become so in demand! So I decided to put it up on the blog here as well for reference — things get buried away so quickly on social media, and I thought since so many were making this recipe or preparing to make it that it would be good to give it a little dedicated spot on the blog too.
I first started making this iced tea at the recommendation of a naturopath as an anti-inflammatory aid and something to supplement and support the healing of the body. The recommendation given to me originally was to just boil some lemon and ginger together to then have as a natural tea. But… a). I’m not an herbal tea person, b). I’m not a big fan of ginger — well I am, in certain dishes, and of course in dessert, but on it’s own I can’t enjoy the intense flavor, and c). I really detest drinking medicine of any kind… :S The bottom line is that when I don’t enjoy something to that degree, I fail to make it a lifestyle, and even if I make it once or twice, it inevitably gets forgotten…
However, at some point I had a stretch of bad days dealing with inflammation, I remembered the lemon ginger concoction and thought I might as well give it a try. For good measure I decided to throw in everything anti-inflammatory I could think in my kitchen of that just made sense in a tea. So turmeric was a given (since turmeric recipes for inflammation are quite common), and cinnamon too. Then I added a bit of maple syrup to round things off. To my surprise it turned out yummy.
And what was even more of a surprise was how delicious it tasted the next day as an iced tea. I made too much of this stuff to drink in one go. My intention was to sip on it slowly through the day, and so I just cooled it and put it in the fridge. Once it completely chilled it turned out to taste AMAZING. And the perfect drink to sip on when your body needs a little TLC… Well, actually it’s just a delicious drink period. If you like flavored drinks, iced tea, etc., I know you’ll love this. If it helps with inflammation, I take it as a bonus :)
I know many of you probably already make similar things. My drink isn’t exactly revolutionary :) In fact that is why I didn’t think to even share this recipe on the blog originally, but just as a quick social share. But since so many were excited to try it, and excited at the idea of it even, I want to give this recipe a more well-rounded presentation so you know exactly what you’re getting and how you can tweak and modify it to suit your needs.
For starters, here are some of the things that inspired me about the ingredients in this iced-tea:
Lemons: considered capable of reduce inflammation and phlegm, act as a toxin flushing diuretic, act as an anti-bacterial, aid with digestion, reduce respiratory symptoms (asthma), help with headaches, reduce edema and bloating, reduce nausea, dizziness, help with blood pressure, and a million other things. So really, even if you’re not making this tea, drinking lemon water is always a good thing to include in the day. Lemon is often a common ingredient in anti-inflammatory drinks.
Ginger root: besides being considered as an amazing anti-inflammatory agent, ginger is also said to help with digestion, reduce nausea, reduce joint & muscle pain, clear sinus flare-ups, aid with nutrient absorption, help to fight physical and mental degeneration, help with menstrual pain & cramps, act as an immune-booster, and more…
Turmeric: considered a super anti-inflammatory food, an immune-booster, and according to studies it’s an amazing food for those suffering from auto-immune disorders such as IBS, IBD, & Crohns, and UC, arthritis, and many other auto-immune conditions, and moreover it’s said to be a cancer fighter. It’s believed to be a great anti-oxidant, anti-fungal, and I think I can really write an essay here based on all the studies done on this curing root, but you get the idea ) No wonder turmeric is so common in recipes for inflammation and that there are so many turmeric recipes for pain relief.
Cinnamon: said to be an amazing digestive aid, a blood sugar-lowering food, a candida fighter, an immune booster, an anti-oxidant, and anti-bacterial, an anti-fungal, virus fighter, and more.
Maple: ok, I didn’t include this one exactly for it’s healing properties ) …more for flavor. Traditionally I know many people make this more like a turmeric cinnamon ginger honey tea. But being it’s me — maple it is! And yet, maple syrup does sport some great properties as well. It’s considered an anti-oxidant, an anti-inflammatory agent that is particularly helpful to those with IBD, and is full of vitamins and minerals too. Sure drinking gobs of maple syrup isn’t going to make anyone healthy… but I do personally consider it one of the healthier sweetener alternatives due to these factors (and the fact that it’s delicious helps ) ).
Note: I am not a nutritionist, doctor, or a scientist by any means and the above information is based on commonly available research and information about the general properties of these foods. So take it as a rough guide and please research any areas / ingredients you are unsure of or would like to know more about. I just added it with the hope it gives you an overall idea of the amazing things that you’d be consuming in this simple iced tea.
Before we dive into this turmeric drink recipe, just wanted to share that I normally don’t measure the ingredients in this for myself. Just go with the flow and use what I’ve got. So you can adjust the flavors as you like, especially after your first trial of the recipe. Like a stronger lemon flavor? Add more in. A milder ginger flavor? Chop it very coarsely. Less sweetener? Go for it! Etc. You get the idea. Some people in the comments have also been sharing other ideas as well, like adding pepper, using fresh turmeric root, and so on, so feel free to experiment and explore with other flavors once you get comfortable with the recipe.
P.S. Someone was asking what my favorite brand of turmeric is for this recipe… while I’m not overly picky with my spices, Simply Organic is one of my favorite brands of turmeric.
How to make honey simple syrup
Now for the milk and honey part of this iced coffee.
First, you&rsquoll make a quick simple syrup from the honey. You can do this two ways:
- For a single serving: In the bottom of whatever glass you want to use for your iced coffee, add a bit of honey. Dilute it with a couple of tablespoons of warm water, stirring to dissolve. This will ensure the honey dissolves into the coffee.
- For a batch of honey simple syrup: dissolve 1/4 cup of honey with 1/4 cup warm water. You can store this in your fridge for about 2 weeks. Then, use about 2 tablespoons of it per iced coffee.
To make the milk and honey iced coffee, add 1 cup of the coffee concentrate to your glass, along with the honey simple syrup. Add ice, and top with 1/2 cup of whole milk, or more, depending on how creamy you want it.
Lavender Iced Tea Recipe
This recipe makes a half gallon of iced tea. The sweetener is optional. If you want unsweetened tea just leave the sugar or honey out.
Boil some water in your tea kettle and pour about 4 cups of water into your serving pitcher. I LOVE this Pioneer Woman electric tea kettle. I use it almost every day.
Place the tea bags in the boiling water. Add the sugar or honey and the lavender to the boiling water and let it set for about 20 minutes to infuse the flavor of the lavender into the boiling water.
After the tea has set for 20 minutes, remove the lavender and fill the remainder of the half gallon container with water and stir.
Southern Sweet Iced Tea
Few things are more refreshing at a mid-day meal than a tall glass of sweet tea. But too often, what arrives at lunch is an overly bitter glass of brown brew or a pale and watery pour. We like to make our own so we can control the strength and the sweetness. When brewed strong and sweetened, tea can get cloudy, but our friends in Birmingham tipped us off to a secret ingredient that not only cuts the bitterness but also makes clear tea. And it&rsquos already in your pantry (or maybe your fridge): baking soda. Just an eighth of a teaspoon is enough to clarify 8 cups of tea.
Iced Ginger Honey Lemon Tea
I&rsquove been on a fresh ginger kick lately. Something about the zingy, spicy flavor is so summery to me, and this Iced Ginger Honey Lemon Tea is the most refreshingly sweet and tangy beverage you could possibly have. It&rsquos perfect for a hot summer day!
Not only does this taste amazing, but it&rsquos very healthy.
Ginger, honey, AND lemon all have nutritional benefits and even medicinal purposes. Ginger is excellent for digestion, and drinking this tea when your stomach is upset is a perfect way to calm things down a bit. Honey, when in its pure and raw form, can help alleviate allergies and the common cold, is packed full of antioxidants, and can also act as a digestive aid. Lemon is packed full of vitamin C and antioxidants.
This is a sweet treat you can feel great about drinking whenever you want- and a great alternative to sugary juices or sodas. Sip on it while you&rsquore making your grocery list or reading a book.
So. It&rsquos healthy, it&rsquos delicious&hellip and it&rsquos easy to make. It definitely meets my three criteria for the ideal recipe :-)
First, you&rsquoll need to peel and slice the ginger. This can seem a bit intimidating if you haven&rsquot done it before, but there&rsquos a trick that I want you to know about: peel the ginger with the side of a spoon. Trust me, it will work! It takes off just the skin, whereas with a peeler, you also take away some ginger so it&rsquos more wasteful. And don&rsquot worry about getting every speck of the peel off- you&rsquore just going to boil it and strain it out anyway. If you have extra, store it (peeled) in your freezer. You can use a microplane zester to grate it directly from the freezer for recipes like carrot ginger soup or fried rice.
Place the prepared ginger in a pot with 6 cups of water and the zest of one lemon. Two, if you like things really lemony. Boil, then steep for a while- 30 to 45 minutes.
At this point, strain the liquid through a mesh sieve into a pitcher. The tea will be warm, but not scalding. Now, you can add the honey and lemon juice. This is important: you need to wait until the liquid has cooled a bit before adding these ingredients. Adding them to boiling water would negate a lot of their nutritional value.
Now for the fun part- making it fancy! After the tea has cooled, serve it over ice and dress the glasses up with slices of lemon and sprigs of fresh mint. It will be almost too pretty to drink. Which makes it a great beverage to serve at your next party, especially as an alternative to cocktails.
More of a coffee drinker? Try this milk and honey cold brew iced coffee recipe. For a hot version, try this hot fresh ginger tea.
Dandelion Iced Tea Recipe
This recipe makes 1 gallon of tea. (I use this 1 gallon beverage dispenser). You can cut the recipe in half if necessary. Sugar can be added to taste, or you can leave the sugar out completely.
When you are collecting your dandelions, make sure to pick dandelions that have not been treated with any insecticides or weed killers. We do not spray the dandelions in our yard for this reason. Weed killer applied to dandelions is also harmful to honey bees.
Place your dandelions in a fine mesh strainer and give them a good rinse. Boil some water to make the tea. I LOVE this Pioneer Woman electric tea kettle. It is the one that I use almost every day.
Place the tea bags and dandelions in a gallon container and fill the container about 1/3 way full with boiling water. Let the tea sit for 15-20 minutes. The longer you let is sit, the stronger the tea will be. I found that when I let the dandelions sit in the tea longer than this the tea was too strong for my liking, but it is up to your personal preference.
Remove the tea bags and dandelions from the water, straining out any bits of dandelion through your fine mesh strainer, if necessary. Stir in the sugar or honey until dissolved. Fill the container the rest of the way with water and refrigerate until ready to serve.
Best Iced Coffee Recipe
For a slightly sweet and silky Ultimate Iced Coffee, I usually go with…
- 3 large coffee iced cubes made with espresso (6-8 standard ice cubes)
- 6 ounces dark roast coffee
- 1 teaspoon of agave
- 1 tablespoon heavy cream
However, the specific proportions are up to you. If you like your iced coffee creamier, or sweeter, adjust to your preferences!
Notice we’re using Wholesome!® Organic Blue Agave as the coffee sweetener. Agave is a fabulous natural sweetener that is more concentrated than sugar. Meaning, you can add less and still get a great sweet taste.
Wholesome!® Agave is considered a low glycemic sweetener, so it’s perfect for people watching their glycemic index.
Because it’s liquid, it is a great sweetener to add to beverages, eliminating sugar crystal settling at the bottom of the glass. I like to use agave in tea and lemonade as well!
The Ultimate Iced Coffee is a great pick-me-up this spring and summer. You can make one in your favorite to-go cup, knowing the coffee ice cubes will keep it cold (and strong) down to the very last drop!