Tea Cozy Love!

Why don't Americans have tea cozies? In fact, most of my American pals don't even know what a tea cozy is, let alone own one.

Just about every self respecting tea drinker in the UK owns one if not two well used, tea stained tea cozies and perhaps a "special" number that's reserved for when visiting royalty happen to be passing by and in need of a good cup of tea.

I think it's time for a tea cozy revolution in the US. I just love these kitsch knitted delights, rather like my grandmother used to knit, but with a little more tongue in cheek involved. I plan on selling these at my new English cafe and tea place once we are up and running. So stay tuned and keep your tea hot with a saucy tea cozy!

More tea poetry: Thomas Hardy: At Tea

The kettle descants in a cosy drone,
And the young wife looks in her husband's face,
And then at her guest's, and shows in her own
Her sense that she fills an envied place;
And the visiting lady is all abloom,
And says there was never so sweet a room.

And the happy young housewife does not know
That the woman beside her was first his choice,
Till the fates ordained it could not be so....
Betraying nothing in look or voice
The guest sits smiling and sips her tea,
And he throws her a stray glance yearningly.

Anyone for...Poems about Tea?

Carol Ann Duffy

TEA

I like pouring your tea, lifting
the heavy pot, and tipping it up,
so the fragrant liquid streams in your china cup.

Or when you’re away, or at work,
I like to think of your cupped hands as you sip,
as you sip, of the faint half-smile of your lips.

I like the questions – sugar? – milk? –
and the answers I don’t know by heart, yet,
for I see your soul in your eyes, and I forget.

Jasmine, Gunpowder, Assam, Earl Grey, Ceylon,
I love tea’s names. Which tea would you like? I say
but it’s any tea for you, please, any time of day,

as the women harvest the slopes
for the sweetest leaves, on Mount Wu-Yi,
and I am your lover, smitten, straining your tea.

Maple Syrup Scones!!!!!!!

Just baked up a trial batch of a new recipe for Maple Syrup Scones that I've been working on. Beyond delicious! Especially hot out of the over. I just couldn't help myself, I ate two. A bit piggy of me I know, but what's a girl to do when faced with such temptation???!!!!!! (You could also add toasted walnuts to the mix - Nut love!)

Secret to making amazing scones:
Make sure your crumb mix is really fine
Keep all your ingredients cold
Don't manhandle the dough
Use a sharp cutter. Success guaranteed. 

Maple Syrup scones: Makes about 15 small scones.

13/4 Cups of All Purpose Flour (I love King Arthur)
1/2 Cup Wholewheat Flour
1/2 Cup Old Fashioned Oatmeal
2 Tbs Baking Powder
2 Tbs Sugar
1/2 tsp Salt
3/4 Cup Very Cold Butter
1 Cup chopped toasted walnuts (optional) 
4 Tbs Good Quality Maple Syrup
5 Tbs Buttermilk
1 Egg Beaten (for final egg wash & sprinkling of sugar & oatmeal)

Preheat oven to 400 degrees.

1. Sift plain flour, wholewheat flour, baking powder, salt & sugar into a bowl.
2. Cut the butter into small pieces and add to the flour mix. Either using a Kitchen aid mixer with the paddle attachment or by hand, rub the butter into the flour until you have a fine crumb mix - don't over handle - Best to use a mixer if you can.
3. In another small bowl mix together the butter milk & maple syrup.
(add the optional toasted chopped walnuts if you fancy..)
4. With the mixer running on low, add the butter milk/maple syrup mix. The dough should pull together without being too dry. If it seems to dry add some more  buttermilk or if it's too wet add some flour. The dough should not be too sticky or you won't be able to roll it out. Again, don't man handle the dough, handle it like you would pastry and it will be happy.
5. Dump the dough onto a lightly floured surface and roll to about 1 inch thick.
6. Using a 11/2 inch sharp, straight edged cutter, cut out as many circles as you can and then re-roll for a second batch.
7. Place the rounds on a baking tray lined with either a Silpat mat or baking paper. Place them about an inch apart. Brush with the beaten egg and sprinkle with sugar and oatmeal.
8. Bake for about 12-14 minutes until cooked through. Wait for them to cool a little and then split one open, slather with cream and jam and enjoy!!

Decadent Dark Chocolate Truffle Brownies!

Our Bite size dark chocolate truffle brownies have been voted the best reason to squander your entire daily calorie allowance on something sinful! Here's the recipe, I know you'll thank me.

1/2 pound unsalted butter
1/2 pound semi sweet chocolate chips
3oz unsweetened chocolate chips
3 eggs
1 1/2 TB spoons Instant coffee granules
1 TB spoon vanilla essence (the real stuff)
1 cup sugar
1 1/8 cup all-purpose flour
1/2 TB spoon baking powder
1/2 tspoon kosher salt
6 oz chocolate chips (in addition to the first lot)
1/8 cup flour

Pre-heat oven 350 degrees
Butter & flour 6x9x1 baking pan

1. melt together the butter, 1/2 pound choc chips & 3oz unsweetened choc chips in a medium bowl over a pan of barely simmering water. Allow to cool slightly.

2. In another larger bowl, stir together the eggs, coffee granules, vanilla essence & sugar.

3. stir in the slightly warm chocolate mix - don't over mix.

4. Sift together the 1/2 cup of flour, baking powder & salt & add to mixture.

5. Toss the remaining 6oz of chocolate chips with 1/8 cup of flour & gently stir into the chocolate mix (you want to try and keep these chips from melting)

6. Pour into baking pan and bake for approx 25 mins. Or until a tooth pick comes out clean. Don't overbake! Allow to cool. Refrigerate. We cut ours with a small heart shaped cookie cutter & place in mini cup cake cases to serve.