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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
Cranberry Gingersnap Pie
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Print Recipe
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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Meet Amy Kimoto-Kahn & Get Her Family Recipe for Mochi!

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We love meeting new people and learning about their families. At the launch of our Studio Tea space, we had the pleasure of meeting Amy Kimoto-Kahn, mom, wife, cook, traveler and author of the cook book Simply Ramen + the blog easypeasyjapanesey. Amy is a lovely woman who has a successful and interesting life raising three little ones and sharing Japanese-American recipes via her blog and cookbook, among other things! It’s no secret that we’re huge fans of ramen (any noodle really) so we were thrilled to flip through her cook book. Read on to see our recent interview with Amy and get her recipe for mochi! 

Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Servings
16 rolls
Servings
16 rolls
cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Servings
16 rolls
Servings
16 rolls
Ingredients
Dough
Filling
Icing
Servings: rolls
Units:
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best served warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
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Introducing… Studio Tea!

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We love making new friends. Whether we’re across the globe or just across the street, we love those simple moments of connection. For almost a year now, we’ve thrown around the idea of having a space for just that. A place for the local community to engage not only with the brand, but with each other. You can only imagine how excited we are to share that this little dream is now a reality, and Studio Tea is ready to go! It’s a place 

Meet Our Tea Ambassadors: Lisa Jackson of Good On Paper

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Over the next few days, we’ll introduce you to a group of amazingly talented women. They are moms, small business owners and entrepreneurs, friends and all around good people (among many other attributes). We feel incredibly lucky to have them as our Tea Brand Ambassadors. We launched our ambassador program in early 2016 with hopes of connecting with customers who truly embody the Tea spirit. Starting small, reaching out to a few people we had met or worked with before on smaller projects. We’ve been blown away by how Tea shines through their every day lives. So, without further ado, it’s our pleasure to introduce you to Lisa Jackson. Read on to learn about her family, her favorite Tea item — and don’t miss the recipe she’s sharing for her black bean polenta dish, it’s delicious!