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Welcome to another round of Tisane Tea Tuesday! This will also be our last round in this series as we approach the Lenten season. Here down on the farm we start diving into the season of fasting and so tea time is less here on the farm. We plan to have another exciting weekly post on the blog though, so stay tuned to see what is next on our little farm adventure!
If you are new to this series of posts, every week we have been sharing some fabulous tea time recipes and then pairing them with one of our lovely herbal teas also known as a tisane tea. These teas are not made from the typical tea leaf but rather from fruits, herbs and flowers. We hope you enjoy your visit to tea time down on the farm!
Pacific Peppermint Patty Tea
This week we are featuring our super yummy Pacific Peppermint Patty tea! This tea was blended with a peppermint patty in mind and I think that we have achieved that. It goes great with almost any tea time treat and especially good after a meal. There is nothing like peppermint when it comes to calm and relaxation.
This tea features Organic Peppermint, Organic Cocoa Nibs and wee pinch of Organic Stevia leaf to take the edge off of the cocoa nibs. No worries, this isn't the processed white powder that comes in the stevia packets but an actual herb and green leaf. There is a very small amount added and so it doesn't tend to carry that after taste that Stevia sugar replacements can be known for.
Brew this tea hot or cold it makes a great drink! Iced in the summer time for a cool and refreshing thirst quencher or hot in the winter with some warm frothy milk on top. Sprinkle the top with some extra cocoa nibs and you are good to go. Grab your bag of Pacific Peppermint Patty here.
It goes great with this weeks tea time treat..... Caramelized Balsamic Skillet Cake!
Caramelized Balsamic Skillet Cake
While shopping at one of our favorite local grocery stores I had the pleasure of meeting the owner of Crate Expectations, the maker of this lovey Caramelized Balsamic Vinegar. Its always fun learning the story behind a product and how it is made and to see the passion , interest and knowledge that small business owners put into their product. Bill was no exception and he certainly knows how to pair his Caramelized Balsamic Vinegar with the perfect foods. We were privileged to try it on some strawberries, which was my favorite but the little farmers seemed to favor the vanilla ice cream with this vinegar on top. Since it was such a hit we had to purchase a bottle to bring home and today we are drizzling this goodness on top of a sourdough griddle cake - they are the perfect pair!
This skillet cake is a little reminesant of a bread pudding and a German pancake combined. A little vanilla ice cream on top wouldn't hurt either but we were fresh out. Make sure to add an extra drizzle of Caramelized Balsamic Vinegar!
Caramelized Balsamic Vinegar Cake
1 tbl. Organic/Grassfed Butter
3/4 cup Sourdough Starter
1/4 cup Raw Grassfed Milk
1 tsp. Coconut Sugar
1/2 tsp Ground Nutmeg
Caramelized Balsamic Vinegar
Heat oven to 425 degrees. Place a small cast iron skillet (6-8 inches) in the oven with the 1 tbl. of butter to melt and heat up the pan. While the pan is heating and the butter melting blend together the ingredients leaving aside the Balsamic Vinegar. When oven is heated pour your cake mixture directly into the pan. Bake for 20 minutes or until toothpick comes out clean. Immediately after removing from the oven drizzle with Caramelized Balsamic Vinegar to your liking, you may always add more :) Serve with a slice of lemon or vanilla ice-cream.
My name is CeAnne, wife to my Farmer and mama to 4 adopted kiddos. I help farm lov'n mama's (and grandmas) turn common herbs into powerful medicines without being overwhelmed. Here you will find all sorts of nourishing goodness on natural medicine, herb gardening and wholesome real foods. Read more about our farm HERE.