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Archives for posts tagged ‘dessert’

Bigelow Tea Lemon Ginger Bars for Dessert!

bigelow-tea-lemon-gingerOur Lemon Ginger Herbal Tea plus Probiotics is a favorite at Bigelow Tea. Tart and full of that gingery “zing,” it stands out not only for its taste but also because it’s good for your digestion due to the probiotic BC 30 we have used in this amazing blend. Facebook fan Sheryl Ann Lipp says her favorite way to enjoy it is with a teaspoon of warmed honey. Mmmm, sounds great!

At Bigelow, in addition to sipping tea, we love sharing creative, delicious ways to enjoy our 130 varieties. We especially love it when our fans like Engineer Mommy can take a blend that supports healthy digestion and fold it into a sweet dessert treat!

We bet these simple, sweet and tangy Bigelow Lemon Ginger Bars might become a new favorite! Check out the recipe and enjoy!

Lemon Ginger Bars made with Bigelow Tea

Ingredients

For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Toppingbigelow-lemon-ginger-tea

Instructions

For the crust
Preheat the oven to 350 degrees F. Grease a pan with butter.
Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.
Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.
Add the lemon zest & lemon juice and combine.
Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture.
Pour over crust. Bake 20 minutes.
Let cool and top with some powdered sugar. Cut into squares.

Bigelow Earl Grey Tea Provides a New Age Twist for a Classic Pie Recipe

bigelow tea pie recipeIt’s no secret that Bigelow Tea’s Earl Grey contains real oil of bergamot harvested from trusted long-term suppliers. Since the 1970’s the Bigelow family has partnered with family farmers in Calabria Italy to blend the most flavorful Earl Grey tea where fans like Godess Athena say then can even smell the difference (we agree!).

This aromatic tea blend is not only delicious on its own- it’s also a bold, flavorful ingredient for a dessert. This Bigelow Earl Grey Meringue Pie recipe starts with a flaky, buttery crust and is topped with a creamy, bergamot flavored filling and fluffy meringue. And note, perfecting your meringue takes practice but a few of these tips will give you a head start. For example, always start with a clean, dry bowl and use the largest, finest-wired whisk to whisk the egg whites. You’ll know your baked meringue is done when you can easily lift it away from the Earl Grey filling.

The next time you’re craving something delicious for dessert, whip up this Bigelow Earl Grey Meringue Pie! We guarantee it’s so delicious, you’ll feel like a professional baker and your family and friends will think so too!

Bigelow Earl Grey Meringue Pie

Ingredients

  • Bigelow Earl Grey Tea bags
  • 1 1/2 cups water
  • 1 cup sugarbigelow tea earl grey
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 egg yolk
  • 1  puff pastry shell
  • 4 egg white
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar

Instructions

Heat oven to 400.
Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.
Heat water and steep tea ten minutes.
Combine 1 cup sugar, flour, cornstarch and salt and stir into tea.  Bring to a boil and whisk in butter.
Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.
Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.
Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till meringue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.
Chill and serve.

Try this delicious recipe combining fall flavors, pumpkin and ginger, with yummy cheesecake…

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

Ingredients:
4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish tea bags
10 Bigelow Pumpkin Spice tea bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Yield: Serves: 10 – Prep Time: 35 minutes – Cooking Time: 70 minutes

Instructions:

Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.

Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) springform pan with cooking spray.

Press the crumb mixture into the bottom.

Filling:

Add heavy cream into saucepan, heat over medium heat, be careful not to boil.

Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.

Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.

Stir in the pumpkin, combine well and pour the cheese mixture into prepared springform pan.

Place pan into a larger pan and fill with hot water halfway up.

Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.

Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

For more great recipes and entertaining ideas, go to: http://www.bigelowtea.com/entertaining/recipes/

For All You ”Sweet Tooths” Out There – Bigelow Tea’s Top Three Desserts

Bigelow Tea has chosen three winners for its Bigelow Tea Dessert Recipe Contest.  Yum…How does Caramel Apple Coffee Cake sound?  So good it took First Prize.  The delightful flavor of Bigelow Cinnamon Apple Herbal Tea made this cake a winner.  The Caramel Apple Coffee Cake was submitted by Laurel of Lake Mills, Iowa.  First prize was The Classic Tea Chest.  Autumn Tea Cake, which incorporated the heavenly flavor of Bigelow Cinnamon Stick Tea, won second place.  Another Iowan, Nita, received the Rose Garden Plate with Server Set for her cake recipe.  Third prize, the Four Flavored Tea Chest, went to Annie of Binghamton, NY for her Pineapple Upside-Down Cake.  Annie used Bigelow’s infamous Constant Comment Tea to give her cake its unique flavor.  Congratulations Laurel, Nita and Anna!  Thanks to ALL who entered those wonderful tea dessert recipes. 

It’s time to get baking!  And while you’re at it, brew up a cup of your favorite Bigelow Tea.