Recipes

• 1⁄2 cup salted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons brandy, rum, or other alcohol (optional)

Sift powdered sugar into standing mixer bowl (or large bowl, if using hand-held mixer). Add butter; cream until light and fluffy. Add vanilla extract and liquor; cream well until combined. Serve at room temperature, scoop on warm pudding, cake, or anything you like! Wrap well and refrigerate up to two weeks, or freeze up to several months.

• 2 egg whites
• 2 cups powdered sugar
• 1⁄4 tsp lemon juice

Combine ingredients in stand mixer; beat on low speed ’til combined. Beat 4–5 minutes on medium-high. When decorating, check consistency: if it’s too thin for piping, stir in a little more powdered sugar; if it’s too thick for dipping or spreading, stir in a few drops of water (a little goes a long way). If adding sparkle sugar to cookies, sprinkle onto icing immediately. Allow to dry overnight. Refrigerate excess icing up to two days in airtight container with cling wrap directly on surface of icing; stir again before using. P.S. Store- bought sugar cookies or ginger snaps are fair game!

• 2 c. all-purpose flour
• 3 tbsp. sugar
• 1 tbsp. baking powder
• ½ tsp. salt
• 1 tsp. lemon zest
• 4 tbsp. cold unsalted butter
• ¾ c. heavy cream
• 1 large egg
• 1 tsp. vanilla extract
• ½ c. favorite strawberry jam

Preheat oven to 425°. Sift dry ingredients into large bowl; add lemon zest. Cut in butter with fingertips ’til crumbs are size of small peas. Lightly whisk together cream, egg and vanilla; stir into flour mix with spatula ’til dough begins to come together. Gently knead on lightly floured surface, being careful not to overwork.

Pat dough into ½˝-thick circle. Cut into 2” rounds; place onto parchment-lined baking sheet. Repeat with scraps; don’t overwork! Gently press thumb or back of small spoon into top of each scone. Fill indentation with a dab of jam; don’t overfill..

Bake 15-20 minutes ’til light golden.Serve warm or room temperature. Store airtight for up to two days.

Makes approx. 24.

• 1½ cups rolled oats
• ¼ cup whole milk
• ¼ cup heavy cream
• 1 egg
• 2 tsp. vanilla
• 1½ cups all purpose flour
• ⅓ cup sugar
• 2 tsp. baking powder
• 10 tbsp. unsalted butter, cold, cut into ¼ inch cubes

Spread oats evenly onto baking sheet and toast at 375° until lightly golden and fragrant (8–10 minutes). Cool. Preheat oven to 450°.

Whisk together milk, cream, egg, and vanilla. In a separate bowl, combine flour, sugar, and baking powder. Cut butter into flour mixture until it resembles coarse crumbs. Stir in the oats, then the liquid mixture until just combined. With floured hands, gently knead until dough forms a cohesive mass. Turn out onto a lightly floured surface, and pat into a 7" round about 1" thick. Cut into 8 wedges and place each on a lined baking sheet.

Optional: With your thumb, make a small indentation in the middle of each scone, being careful not to break the sides. Fill with 1 tbsp. of good jam or marmalade. Bake at 450° until golden, 12–14 minutes. Serve with butter or stiff cream.

• ¼ cup plus 3 tbsp heavy cream
• 1⅓ tbsp butter
• 4 tbsp loose Earl Grey tea
• 4-oz package Chocolat Vitale drinking chocolate
• ½ cup unsweetened cocoa powder for rolling

Bring cream and butter to a boil in small saucepan and stir in tea leaves. Remove from heat, cover, and steep 5 minutes. Place Chocolate Vitale in heat-proof bowl. Bring cream back to boil and strain through fine-mesh sieve onto chocolate. Press on tea leaves and discard. Whisk chocolate and cream until smooth. Chill, covered, until firm (2 hours or overnight).

Spoon level teaspoons of chocolate onto plate. Dust palms lightly with cocoa powder and roll each piece into a ball (redust hands as they become sticky). Drop rounds into bowl of cocoa and turn to coat. Store in airtight container in fridge.

Makes about 20 small truffles.

• 1½ cup whole milk
• 2 tbsp. cream
• 2 tsp. loose Earl Grey tea
• ⅓ cup Chocolat Vitale drinking chocolate (approx. half a 4-oz package)

Combine milk and cream in small saucepan over low heat and bring almost to a boil.

Remove from heat and stir in tea leaves. Cover and steep 8 minutes. Strain and pour back into saucepan. Add Chocolat Vitale and heat slowly, whisking constantly, until chocolate is melted and mixture is smooth and foamy (but not boiling).

Serve immediately in a demitasse. Add a biscuit and you have dessert!

Makes 4–6 demitasse servings.

• 2 cups frozen berries (12 oz. bag)
• ¼ cup sugar
• 1 tbsp. cornstarch
• ½ tsp. lemon juice
• 1 cup crushed Oaties (about 6 cookies)
• 3 tbsp. cold butter (cut in small pieces)
• ½ tsp. cinnamon

Preheat oven to 375°. Mix the berries, sugar, cornstarch, and lemon juice together in a bowl. Divide between four individual 3" ramekins, or fill an 8" ovenproof dish. Put crushed Oaties and cinnamon in small bowl; work in cold butter by hand until large crumbs are formed. Sprinkle topping evenly over berries. Place ramekins (or baking dish) on a baking sheet to catch any juices. Bake until fruit mixture is bubbly around the edges, about 30–35 minutes. Serve warm or at room temperature with a nice mug of hot tea.

• 4-oz package Chocolat Vitale drinking chocolate
• 1 tsp instant espresso (we like Medaglia d’Oro)
• ½ cup heavy cream

Microwave all ingredients for 1½ minutes in small ceramic bowl. Stir. If not quite dripping consistency, give it another 10 seconds and stir again (or heat in a stainless steel bowl over simmering water, stirring until smooth).

Serve warm for dipping at the table with dried fruits, candied ginger, citrus segments, tiny apples, shortbread...really, what isn’t nicer with a little chocolate? Or let it sit for a few hours or overnight for spreadable ganache.

Serves up to four, if you'll share.

• 4-oz package Chocolat Vitale drinking chocolate
• 1 tsp instant espresso (we like Medaglia d’Oro)
• 1 cup heavy cream, reserving half

Mix chocolate, instant espresso and ½ cup heavy cream in small ceramic bowl. Microwave chocolate mixture for 1½ minutes. Stir. If not quite smooth, give it another 10 seconds and stir again (or heat in a stainless steel bowl over simmering water, stirring until smooth). Refrigerate chocolate mixture for at least one hour.

In chilled mixing bowl, beat reserved cream to medium peaks. Stir a bit of the whipped cream into the cooled chocolate mixture. Gently fold in remaining whipped cream. There may be streaks of cream in the chocolate and that is fine; do not over work the mousse.

Spoon mousse into cups and chill for an additional 15 minutes to an hour. Serve chilled.

Garnish with berries or a sprinkling of chocolate. Or for a truly decadent treat, try pouring a healthy slug of your favorite liqueur over the top.

Serves up to four, if you'll share.

Take advantage of all the soothing, healing and hydrating properties of Rooibos tea while winter rages. Fresh ginger adds an invigorating kick. For our followers ‘down south’ or ‘down under’, it’s great iced, too!

• 4 bags or 4 heaping scoops of Tick Tock Rooibos tea
• 2 cups water
• Approx. 1 Tbsp fresh grated ginger
• 2 Tbsp honey
• 2 cups cranberry juice

In a saucepan, bring water to a boil. Add rooibos and fresh ginger; stir. Steep for 10 minutes. Stir in honey. Strain into a teapot or Thermos®, pressing firmly on tea and ginger. Add cranberry juice and serve warm. Keeps in the fridge for up to two days.