A great twist on your normal everyday gelatin treat.
1 pkg. lemon jello
1 1/4 cups strong black tea (suggestions: Orange Pekoe tea, Cranberry Orange tea, Ginger tea from Teaporia)
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
Dissolve one package of lemon jello in 1 1/4 cups very strong black tea.
Add 3/4 cup fresh orange juice and 1/4 cup fresh lemon juice. Refrigerate until semi-firm. You can add fruit at this stage (do not add pineapple) such as chopped peaches, chopped cranberries, and then let it finish firming.
Olivia Vidal
© 2009
Teaporia by Tea Time with Liv
Welcome to Tea Time with Liv!Come in and savor the flavor. Begin your experience or enhance your knowledge of tea. Share a cup with a friend, have an impromptu tea party with your children, or just sit back and relax.
White Chocolate Raspberry Scone Mix
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Thursday, February 18, 2010
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Labels:
mix,
raspberry,
raspberry in paris,
teaporia,
white chocolate raspberry scone
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0
comments
This White Chocolate Raspberry Scone is packed with flavor and texture. Our scones are light & sweet and are decorated with a whisk tied on each mix.Serve for a breakfast treat or at your next tea party. Offer a raspberry jam and whipped cream.
Pair with a simple black tea or crank up that lovely raspberry flavor with A Raspberry In Paris tea from Teaporia.
This 17 oz mix will yield approximately 16-18 scones.
Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv
Raspberry Leaves
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Tuesday, February 16, 2010
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Labels:
herbal,
pregnancy,
raspberry leaves,
tea,
teaporia,
vitamin
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0
comments
Go herbal with Raspberry Leaves. These leaves carry a neutral flavor tending towards a grassy character. Many claim this tea is good during pregnancy for the stomach and to help with nausea.
Vitamin C and vitamin E are present in large amounts as well as Vitamin A and some B Complex.
Sip a little tea today and drink to your health! Order your Raspberry Leaves and all your favorite flavors today!
Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv
Petits Fours
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Sunday, February 14, 2010
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Labels:
arctic raspberry,
mango mist,
petit fours,
recipes,
shop,
teaporia,
wild strawberry
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0
comments
These dainty little cakes are always a hit. They can sometimes be difficult to make but this recipe makes these easy to prepare and serve at your next tea party. You can decorate the tops with sprinkles, colored sugar, or candy flowers.1 (16-ounce) pound cake (keep refrigerated until ready to use)
9 cups powdered sugar
1/2 cup light corn syrup
1/2 to 3/4 cup water
1 teaspoon vanilla extract
Raspberry jam
1 container white frosting
Food coloring
Sprinkles, colored sugar crystals, nuts, candy flowers
Cut cake into 1/2" thick slices. If at any point this becomes difficult, place in freezer for a short time then continue slicing. You can slice into 1" slices if you prefer no layers. Then cut each slice into 1" strips, then again into 1" squares. Place the cake pieces on a wire rack set.
Mix frosting and 2 tablespoons raspberry jam (add more if desired). Refrigerate 20 minutes. Frost 1/2 of the 1" squares with frosting mixer avoiding the sides. Place unfrosted squares on top of frosted squares. Place in refrigerator for 20 mins.
In a large saucepan over medium heat, mix powdered sugar, corn syrup, 1/2 cup water, vanilla and almond extracts, until the mixture is smooth and creamy. About 5 minutes. Remove saucepan from heat and let cool for about 5 minutes. As the icing cools, it may begin to stiffen. If this occurs, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Add food coloring 1 drop at a time until you reach desired color.
Spoon icing over each cake covering completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Its best to work with 1 cake at a time to avoid the icing setting before adding decorations. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store in airtight container for up to three days.
Makes approximately 30 cakes.
Serve with Wild Strawberry, Arctic Raspberry, or Mango Mist tea from Teaporia
Olivia Vidal
© 2009
Teaporia by Tea Time with Liv
Teacup cakes
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Sunday, February 7, 2010
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Labels:
arctic raspberry,
chocolate,
cupcake,
teacup,
teaporia,
wild strawberry
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2
comments
For your next tea party serve a delicious teacup cake. These will certainly become the talk of the town.What you will need:
1 tbsp cocoa powder
1 box chocolate cake mix
Milk (substitute for water on cake mix)
White frosting
Food coloring
Assorted sprinkles and nuts
To make batter: Preheat oven to 350 degrees. Generously spray 24 heat-proof teacups with no-stick cooking spray and dust with cocoa. Place on baking sheets.
Prepare cake mix according to package directions substituting milk for water. Divide batter evenly among teacup (about 2/3 full). Bake according to package directions. Remove from oven. Let cool.
Divide and color frosting as desired. Frost cupcakes and place on saucers with teaspoons. Garnish the tops with sprinkles or nuts. Makes approximately 24 cupcakes. Serve with Arctic Raspberry or Wild Strawberry from Teaporia
Olivia Vidal
© 2009
Teaporia by Tea Time with Liv
Raspberry Cheesecake Brownie
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Thursday, February 4, 2010
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Labels:
afternoon tea,
brownie,
cheesecake,
dessert,
mix,
raspberry,
sauce,
teaporia
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0
comments
Get rid of the ordinary and whip up a delectable Raspberry Cheesecake Brownie dessert from Teaporia. Raspberry nuggets in the brownie and cream cheese to swirl through this chocolate brownie. Wonderful and rich is all I can say. Serve for your sweetheart with a light dusting of powdered sugar and finished off with chopped pistachios.
To make even more heavenly - add a sweet raspberry sauce and personal touches
1 cup fresh raspberries
1/4 cup brewed artic raspberry tea from Teaporia
1/4 cup granulated sugar
1 tsp lemon juice
All all ingredients to sauce pan and bring to boil slowly. Cook about 5 minutes. Remove from heat and strain through sieve to remove seeds (optional).
Serve as is or try a plating style to entice all the senses.
To plate:
Take 1 tbsp raspberry sauce and place in center of plate, add cut cheesecake brownie dessert and place on top of sauce, drizzle top with sauce, light dusting powdered sugar, sprinkle with chopped pistachios.
Can be served warm with warm sauce, vanilla ice cream, and finished with whipped cream.
Looks and tastes so good your sweetheart will think you slaved all day in the kitchen.
This mix makes a 9x13 pan (roughly 6 large 4-5" brownies or 12 smaller 2-3").
Next time you have the ladies over for a relaxing afternoon tea, serve up this Raspberry Cheesecake Brownie dessert with your favorite tea from Teaporia.
Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv
February Flavor of the Month
February is the month of amor so Teaporia is bringing you a little love in your teacup. Enjoy all our raspberry tea flavors at 25% off.
Teaporia Teas for the Month of February are:
A Raspberry In Paris has wonderful sprightly notes of raspberry that come to the fore above mellow rooibos character.
Great tasting tea. Piquant and fruity raspberry notes. Very flavorful because of its short growing season!
Green tea with raspberry pieces and natural flavors.
Terrific black tea with natural raspberry and honey flavors. Great to the last sip!
These leaves carry a neutral flavor tending towards a grassy character. Many claim this tea is good during pregnancy for the stomach and to help with nausea.
Surprise your sweetheart with the wonderful flavor and aroma of raspberry tea this month from Teaporia. Try a sample of all!
Surprise your sweetheart with the wonderful flavor and aroma of raspberry tea this month from Teaporia. Try a sample of all!
Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv
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