Iced Herbal Ginger Lime Tea

Disclaimer: I received products from KitchenIQ in exchange for my honest review. All opinions are my own.

Every once in a while there’s a kitchen product that comes around and changes your life.

Okay, maybe not your life.

But your culinary world.

A citrus zester is a great example. Can you imagine if we still had to carefully and thinly slice the peel from a lemon and then chop it up into teensy pieces?! I know I certainly wouldn’t make that effort. There are a lot of citrus zesters out there that make the task of zesting a lime much simpler.

But KitchenIQ took that precious tool and made it even better! Their V-etched Better Zester! provides the smoothest zesting experience I’ve ever had thanks to the nonstick coating on those v-shaped blades. But the feature I love the most is the container attached to the back of the tool. Not only does it catch the zest, it has lines indicating tablespoons and mL. You’ll never again be guessing if the zest of one lime gives you a teaspoon or not. (I know I never actually measure the zest in a recipe and always “wing it.”) A quick {gentle} bang on the countertop and the zest falls to the bottom for easy measuring.

KitchenIQ didn’t stop their with their mind-blowing gadgets. I’m so excited to have The Grate Ginger Tool in my life. I must admit, I’ve ever enjoyed working with ginger simply because it wasn’t an easy ingredient to prep. First there’s peeling the skin. I’ve heard the back of a spoon works quite nicely but it’s never been as easy as it looks on TV, I always end up cutting off the skin and as a result losing a lot of the usable ginger. Ginger is also quite fibrous. Using a microplane grater on it always left me with a stringy piece of ginger in my hand, and chopping it finely just isn’t that fun.

The Grate Ginger Tool answers each of these problems. There is a removable spoon-like device peels the ginger quite nicely and the non-stick v-shaped blades makes grating the ginger as easy as cutting through softened butter. The ginger shavings end up in a little compartment inside the gadget which pulls out easily. There’s even a slicer on the back!

If their new V-etched Spice Grater works just as well as the previous two products, I can’t wait to get my hands on some whole spices!

An Original Recipe

Iced Herbal Ginger Lime Tea

Ingredients:

  • 1 tsp freshly grated ginger root
  • 1/4 tsp freshly zested lime
  • 12 oz hot water
  • simple syurp, to taste
  • ice

Steps:

  1. Place ginger and lime in a loose leaf tea ball infuser.
  2. Pour hot water over the tea infuser in a large heat proof cup. Allow tea to steep 3-5 minutes.
  3. Divide ice into 2-3 serving glasses, fill with tea, and sweeten to taste with simple syrup. Garnish with a lime wheel.

Iced Herbal Ginger Lime Tea | Sew You Think You Can Cook

 

#BundtBakers: Cinnamon

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I got to try my hand at hosting again! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I picked the theme of cinnamon because there’s probably nothing I love more than some cinnamon. In fact, when we had our wonderful Valentine’s dessert my husband mentioned that it’d be great with some nuts and I said, “It could use some cinnamon, too!” to which he simply laughed and said, “You and your cinnamon!” But hey, I can’t help it, it’s just so good! And with 27 other bundt bakers joining me, I know I’m not alone in my love of the spice. Because I am hosting I was more aware of the recipe titles being submitted than I normally am and someone beat me to the punch on using red cinnamon candies in her cake (unfortunately the busyness of work and life prevented her from sharing her cake with us today). There isn’t a rule that says I couldn’t also make a cinnamon candy bundt, but I do like to try to be unique in my flavor profile when I’m aware enough to be so.

Instead I thought about doing a chai bundt, I’ve been wanting to use chai tea in baking, and that thought led me instead use the tea I had in my pantry! It’s “Sweet Cinnamon Spice Tea” and it’s fabulous, no honey required. I followed a recipe for a cake using Earl Grey tea. Instead of blueberries I added chopped walnuts to the cake, you won’t find them in the recipe though because I didn’t think it was the right choice, raisins or chocolate chips might be nice. Also, next time I’ll be steeping two tea bags because there simply wasn’t enough cinnamon flavor for my liking. This recipe followed a unique method for making the cake, too. I’d never make cake batter in a pot before! I divided my batter between my Garland Bundt Pan. The texture of these bundtlettes was quite different, too, it was almost a cross between a baked donut, a muffin, and a cake; perfect for breakfast, warmed, with a little butter. And, of course, compliments your morning cup of coffee or your afternoon cup of tea.

Selfishly, this cake was not shared with anyone outside of our little family. Firecracker helpfully (?) participated in the photography of these cakes and declared them “good” after stealing a bite.

If you don’t have smaller bundt pans feel free to use a large loaf pan or 6 C bundt pan and bake for 55 minutes.

Sweet Cinnamon Spice Tea Bundtlettes (1) for #BundtBakers from Sew You Think You Can Cook

Sweet Cinnamon Spice Tea Bundtletts

Ingredients:

  • 1-2 bags Sweet Cinnamon Spice herbal tea
  • 6 tbsp butter
  • 1/2 C sugar
  • 2 eggs
  • 1/4 C vanilla yogurt (not Greek)
  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F. Grease six 1 C bundtlettes.
  2. Steep the tea bag in 1/2 C boiling water for 10 minutes. Cut open tea bag and stir the contents into the tea.
  3. In a medium saucepan, melt the butter. Remove from heat and stir in the sugar and eggs until smooth. Add the yogurt and tea.
  4. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the pot and mix until combined.
  5. Divide batter evenly in the prepared bundt pan. Bake 25-30 minutes, until a toothpick inserted comes out cleanly. Allow bundts to cool in the pan before turning out.

*This recipe is modified from Izy at http://www.topwithcinnamon.com/2014/01/earl-grey-tea-blueberry-and-lemon-cake.html*

Sweet Cinnamon Spice Tea Bundtlettes (2) for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month: