Ingredient: water

Cranberry Gingersnap Pie

CRANBERRY GINGERSNAP PIE
Cranberry Gingersnap Pie
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Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
Cranberry Gingersnap Pie
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Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
Instructions
Crust
  1. Set oven to 350F
  2. Put walnuts, coconut sugar, ginger and almond flour in food processor; process until everything is finely ground.
  3. Add the coconut oil, molasses and salt and process briefly to combine.
  4. Remove the mixture from the processor and transfer to a 9-inch pie plate. Pat the mixture into the bottom of the dish, and up the sides to form your crust. CRANBERRY GINGERSNAP PIE
  5. Bake for 10-12 minutes. Then, set aside to cool.
Filling
  1. Combine the cranberries, 1 cup of the sugar, and 1/4 cup water in a saucepan.
  2. Set the heat to low and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.
  3. Remove from heat to let the mixture cool slightly and then puree in a Vitamix until completely smooth.
  4. In a saucepan, combine the puree with the eggs, yolks, salt, lemon juice and remaining 1/2 cup sugar, and whisk together.
  5. Set over medium heat to cook, stirring constantly until the mixture thickens and coats the back of the spoon. This will take about 10 minutes or so.
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and then add in the room temperature coconut oil, bit by bit, while you stir to melt it.
  8. Pour the curd into the pie crust and smooth out evenly. Then set in the fridge and chill until firm, about 2 hours or so.
Garnish
  1. Top off your pie with a sugared cranberry garnish. Just roll damp cranberries in organic cane sugar (or coconut sugar) and let dry. CRANBERRY GINGERSNAP PIE
  2. For a little extra fancy, accent the inner edges of the crust with slivered almonds, and pop a fresh sprig of mint in the center of your dish.
Recipe Notes

Recipe adapted from theviewfromgreatisland.com and photographed by Tea-friend and whole foods blogger, Erin Williams of Kitchen of Eatin'

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Cock-A-Leekie Soup

Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Cock-A-Leekie soup. Read the full post here for more on this traditional Scottish dish and other tasty cultural treats.

Cock-A-Leekie Soup Recipe
Cock-A-Leekie Soup
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
Cock-A-Leekie Soup
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
Servings Prep Time Cook Time
4bowls 30minutes 12hours and 40 minutes
Servings Prep Time
4bowls 30minutes
Cook Time
12hours and 40 minutes
Instructions
  1. In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
  2. Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
  3. When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
  4. Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
  5. Bring to a boil and then let simmer for 30 minutes.
  6. Stir in the cooked barley (or rice), and simmer, covered, for another 10 minutes. Add water as needed.
  7. Ladle soup into bowls and garnish with parsley.
  8. *Note: There is no wrong way to make this soup. Like a lot of Scottish cooking, it's about making do with what you have. While the basis of the soup is always chicken stock, chicken and leeks, the rest is up to taste. Some choose to add carrot or celery, and others prefer potato in place of the rice.
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Authentic Scottish Millionaire’s Shortbread

Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.

scottish millionaire shortbread
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
Servings Prep Time Cook Time
16squares 30minutes 1 ½hours
Servings Prep Time
16squares 30minutes
Cook Time
1 ½hours
Ingredients
Ingredients
Instructions
Shortbread Base
  1. Preheat oven to 350 degrees F.
  2. Grease 9-inch square pan with butter, or non-stick cooking spray.
  3. In a bowl, combine the flour, sugar and cornstarch. Mix with a whisk or food processor.
  4. Add the butter. Note: If not using a food processor, you will need to knead the butter thoroughly into the mixture.
  5. Then, mix in the water.
  6. Next, it's time to spoon the mixture into the pan. It will be sticky, so you'll need a spatula for this.
  7. Use a fork to pierce the dough, then pop it in the oven!
  8. Bake for 25 minutes until golden, and firm to the touch. Then set aside to cool.
Caramel
  1. Using a whisk, mix the condensed milk, brown sugar, butter, golden syrup and vanilla extract in a saucepan over medium heat.
  2. Stir continuously until the mixture comes to a boil and begins to thicken into a caramel (this should take about 10 minutes).
  3. Pour the caramel over the shortbread, and leave to set about 20 minutes.
Chocolate Topping
  1. Set a pot of water on the stove, and bring to a boil.
  2. Pour the chocolate and heavy cream into a metal bowl and place on top of your pot of boiling water.
  3. Using a whisk, stir the chocolate and cream until the mixture melts into a smooth, glossy texture.
  4. Then pour the chocolate top over the caramel layer and spread evenly.
  5. Let the pan cool and then place it in the fridge to set. Refrigerate for at least an hour—the longer, the better.
  6. Once the traybake is set, remove from the fridge. Then cut into squares and serve!
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Raviole

RAVIOLE
Raviole
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Raviole
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Servings Prep Time Cook Time Skill Level
2people 20minutes 2minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
2minutes 30 minutes
Ingredients
Ingredients
Instructions
  1. Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
  2. Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
  3. Make 30 thumbprints on each rectangle.
  4. Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
  5. Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
  6. Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
  7. Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
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Pirohy

Pirohy
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Ellen Weimer, a long-time Tea customer, shares her family Carpatho - Rusyn recipe for pirohy.
Pirohy
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Ellen Weimer, a long-time Tea customer, shares her family Carpatho - Rusyn recipe for pirohy.
Servings Prep Time Cook Time
8servings 20 minutes 10 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
10 minutes
Ingredients
Ingredients
Instructions
  1. Prep your potato mixture by cooking a potato and mashing it with butter. Mix flour and egg with enough water to make a soft dough. Knead well on a flat surface.
  2. Roll out on a floured cutting board or counter until the dough becomes thin.
  3. Cut the dough into squares.
  4. Place 1 teaspoon of potato filling on each square. Fold in half to make a triangle. Pinch the edges well to secure the filling inside.
  5. Drop each triangle into boiling salted water and cook until they rise to the surface. Cook them for five minutes longer.
  6. Remove from the water and place in a colander. Rinse them with hot water. Drain and pour melted butter over the pirohy and serve (with grated cheese if you want!).
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Kid-Friendly Limoncello

Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Servings Prep Time
10servings 5minutes
Servings Prep Time
10servings 5minutes
Ingredients
Ingredients
Instructions
  1. Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
  2. After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
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Festive & Sugar-free Protein Pancakes

The holiday season is known for its eat-fest of cookies, pies, fudges, sweets and different kinds of heavy desserts, with loads of sugars and fatty creams…

Unfortunately there are too few delicious and healthy Christmas recipes…

Yes, they taste may amazing, but the sad truth is that none of them are really healthy, clean or natural.
Then I thought to myself, “what if I make a recipe that will save Christmas?“.

A recipe that looks like, feels like and tastes like Christmas, but healthy and clean, prepared without grain flour or sugar.

Well that’s a big challenge, but I’m up for it. Because fit girls deserve to get their creamy and tasty sweet treats too.

Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays.

So I decided to step up this year and take the mixer in my own hands!

I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!

LET THE HOLIDAYS BEGIN! 🙂

Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Blend the raspberries into a puree (don't worry about the seeds)
  2. Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they've transformed into a homogeneous mixture It should be thick, but pour-able
  3. Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
  4. Separate the coconut milk form the coconut water
  5. Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
  6. Crease the whipped cream onto each pancake, arranging them one on top of the other.
  7. Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
  8. Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
Recipe Notes

This recipe can be found at Fit Girl's Diary.

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