Binge & Bake


If you haven’t taken the time to binge The Great British Baking Show, then you are missing out! Be warned though, you are going to want to laminate dough, proof bread, and make frangipane (which is awesome btw)!

My binge watching led to the need to make profiteroles! What to do next? Break out the ole baking book, and see what’s what. After some study, I decided on a cream puff filled with Lavender Earl Grey pastry cream.  I’ll admit, this was a challenging kitchen experiment, but one I would certainly attempt again.


Lavender Earl Grey Pastry Cream

2 c. Milk

4 tsp Lavender Earl Grey

1/4 c. Sugar

2 Egg Yolks

1 Whole Egg

1/4 c. Cornstarch

1/4 c. Sugar

2 tbs Butter

Heat milk on stove top. Add tea and steep 10 minutes.

Strain leaves from milk, return to pot, add 1/4 cup of sugar. Heat to dissolve sugar. Bring to boil.

Whip eggs. Sift cornstarch and other 1/4 cup of sugar into the eggs. Beat until smooth.

Temper the egg mixture by slowly beating in a small amount of the hot milk. Continue to add milk very slowly (do not scramble your eggs).

Return mixture to the pot, heat, and bring to a boil, stirring constantly.

When mixture boils and thickens, remove from heat.

Stir in the butter. Mix until butter is melted and completely blended.

Transfer to a bowl or shallow pan to cool in fridge.

The puffs themselves are baked swirls of Pate a choux.

Pate a chouxIMG_9583

1 c. Milk/Water (or a combination)

1/2 c. Butter

Dash salt

1 c. Flour

4 Eggs

Preheat oven to 425. Line a sheet pan with parchment paper. Set aside.

Combine the liquid, butter, and salt in a heavy saucepan. Bring to boil.

Remove from heat and add flour all at once. Stir quickly.

Return pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

Transfer dough to a mixing bowl. With mixer (paddle attachment) mix at low speed until dough has cooled slightly. (very warm, but not too hot to touch)

At medium speed, beat in eggs one at a time. Add next egg once previous one is completely incorporated.

Transfer dough to piping back to form profiteroles! Pipe out round mounds about 1.5 in. in diameter.

Bake at 425 for 10 minutes. Lower heat to 375 bake for about 10-15 minutes longer. They are done once they are browned and crisp.

To fill: Once puffs are cooled, poke a small hole in the side with a knife. Fill pastry bag with Lavender Earl Grey cream, fill each puff via the hole. Dust with confectioners’ sugar or eat immediately!




Chaice Cream

It’s hot out there, and the only sensible thing to do is make some ice cream.

Chaice Cream

Some Chaice Cream!

This no churn, ice cream recipe is easy to put together, adaptable, and doesn’t require an ice cream maker. You’ll end up with smooth delicious ice cream in just a few hours.


Chaice Cream (no churn ice cream)




2 cups heavy cream

6tsp Organic Chai loose tea

1 (14oz) can sweetened condensed milk

Heat cream over low heat until bubbly. Stir to prevent scorching. Add loose tea, remove from heat, cover, and let steep for 30 minutes.

Pour cream/tea through strainer into bowl. Refrigerate until completely cold.

Using mixer whip chilled cream until light and fluffy.

Pour sweetened condensed milk into another bowl, and add about a cup of the whipped cream. Mix to thin consistency of condensed milk. Fold in the rest of the whipped cream.

Pour into freezer safe container. (I used a metal loaf tin) Cover top with a piece of parchment paper to prevent ice crystals from forming.

Freeze for at least 4 hours. Overnight, if you can wait that long. Scoop and enjoy.

*Options* Add a tsp of vanilla to the cream before whipping. Toss in a tsp of cinnamon or ginger for a spicer ice cream. Mix in 1/2 cup of toffee chips when folding in the cream.

Pearyberry Summer Iced Tea

There’s nothing like a bowl of fresh blueberries to make you feel like it’s really summer! That blueberry essence was the inspiration for Tea Hugger’s Pearyberry Black tea.


Ceylon black tea flavored with pear and blueberry and just a touch of lavender.

Perfect as a tall glass of iced tea or a hot cuppa to start your morning. But, hey, it’s summer! Why not make yourself a Pearyberry Mar”tea”ni?


Pearyberry Mar”tea”ni

1.5 oz strongly brewed tea

1.5 oz vodka

.5 oz simple syrup (see below)

.5 oz pear nectar

dash of lemon juice


Simple Syrup: On stove top heat 1/2 cup sugar with 1/2 cup of water. Heat to dissolve sugar. (Optional: add herbs and allow to steep for 2 hours. I’m partial to lavender.) Cool and refrigerate. Keeps for 2-3 weeks. Use in other drinks as well. Lavender lemonade is great!

Martini: In cocktail shaker combine all ingredients with ice. Shake to mix. Strain into martini glass. Adjust sweetness to your liking with simple syrup. Garnish with fresh blueberries, and enjoy!

Don’t miss Blueberry Day at The Greensboro Farmers Curb Market this Saturday!

Tea Marbled Eggs

Every time one of my friends has a GREAT idea, I get more work!  Thank goodness I love to work!  Well, this first blog post and recipe is thanks to my culinary compatriot, Garland McCollum of Massey Creek Farms who texted to say “Maybe tea eggs for Saturday samples.” This led to a kitchen counter filled with dozens of eggs and giant pots of smoky Lapsang Souchong (campfire tea).  It’s my go-to for culinary tea experiments, and was what I used to make our smoke bacon tea rub last year.  I’d been longing to cure my own meats, so boiling eggs in tea wasn’t really on my radar.  Suffice it say, this has been a worthy experiment!  Below is the “method” for making Tea Marbled Eggs.  Come by the Farmer’s Curb Market on Saturday to sample them, and get ingredients to make you own just in time for Easter!

Tea Marbled Eggs

Tea Marbled Eggs


2 tbs Tea Hugger Lapsang Souchong (or just use the hand satchel we have for purchase)

1 tbs salt

1 dozen Massey Creek Farms large eggs

Place your “pasture raised beyond organic” eggs in a large pot covered with water. Then boil the eggs gently for 3 minutes.

Remove from water using tongs or a slotted spoon.(Hands are too delicate for this.)  20150403_114632-1

Using the back of a spoon gently tap each egg on all sides in order to crack the shell. Be careful to not remove the shell!


Return the eggs to the water along with your satchel of tea and salt. Boil 30 minutes.  It seems like a long time, but believe me your eggs will be fine.

20150403_115837Remove the pot from the heat, and allow to return to room temperature.  Steep those bad boys for 5-12 hours in the refrigerator.  20150403_115039

Peel, admire, and enjoy.