Midsummer Garden…In a Tea!

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Somewhere around January, we started to work on a new herbal tea recipe. We were craving sunshine, flowers, and long days in the garden. We initially had a working mantra of “Summer Dreaming” since that is exactly what we were doing: dreaming of Summer. We think we’ve created a winner–a midsummer day in a nice cup of tea!

This blend includes a whole garden of organic herbs: lemon balm, spearmint, ginkgo leaf, chamomile flowers, catnip, lemon verbena, lemongrass, peppermint, lavender flowers, orange peel, wild cherry bark, and red rose petals. While this tea has plenty of calming herbs and is caffeine free, it is so tasty with a little zip of peppermint and ginkgo leaf as to be invigorating too.

You can find this loose leaf tea with our other blends in the Raggedy Hen Farm shop–we’ve named it Midsummer Garden! 

Easy Chocolate Truffles

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Are you still looking for the perfect gift to share with the neighbors? Your child’s teacher? Or maybe you’re just craving a bit of holiday chocolate decadence. Our chocolate truffle recipe only has a few ingredients and, other than the time for chilling and shaping, they go together quite quickly.  And, like all our recipes, they are easily adaptable to your tastes!

Easy Chocolate Truffles

1 package semi-sweet chocolate chips (you can use mint, dark, milk, whatever you like!)

1 1/2 cup heavy whipping cream

1 teaspoon pure vanilla extract (or try rum, hazelnut, orange, etc.)

1/2 teaspoon coarse sea salt

cocoa powder, fine coconut, chopped nuts, sprinkles, etc. for rolling

Pour the chocolate chips in a medium sized glass bowl.  Heat the cream until just simmering in a saucepan over medium heat.  Pour the cream over the chocolate chips and then cover with plastic wrap and let sit and melt for about 10 minutes. Take the plastic off and whisk up the cream and chocolate mixture until smooth (this won’t take very long). Add the extract of choice and the salt and stir.  Pour into a pie pan or 8 inch square cake pan and let cool for about 10 minutes before covering with plastic wrap and refrigerating for at least 3 hours (can be overnight too)..

We use a teaspoon to scoop out 1 inch balls of the soft ganache. Roll in cocoa, chopped nuts, sprinkles, etc. shaping into balls.  Place on a parchment or waxed paper-lined baking sheet and refrigerate until set.  We store these in covered tins in the refrigerator.  They stay slightly soft and are oh, so rich and delicious!

 

Inspired by Rosemary…and Chocolate!

Inspired by Rosemary…and Chocolate!

We’ve created some brand new feel-goods just in time for the frosty weather…Our newest all-natural botanical bath salts are an invigorating blend of organic Rosemary & Grapefruit essential oils and organic powdered white Sage. We are so in love with … Continue reading