Earl Grey Tea Cookies

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In my family, tea solves most, if not all, problems.

There is just something about tea that has this healing power. Maybe it’s just my family, I don’t know but a warm cup of tea can do wonders. Keep the coffee away, I’m not a fan but I can hardly ever say no to a cup of tea. And if the tea seems to fail, then cookies are the next best thing. So, why not have your tea and eat it too?

Months ago, I read about a cookie recipe using Earl Grey tea on Martha Stewart’s website or one of her magazines, I can’t exactly remember. I do remember, however, thinking that it sounded so awesome. If only I had some loose earl grey tea. I must have put it on my grocery list a dozen times but I always, without fail, would forget to look for it on my numerous trips over the past few months.

The other day I was looking through my kitchen at home (because I swear, everything is in a different place every time I come home) for some peanut butter and I found an entire container of loose earl grey tea! I immediately thought of those cookies I had seen so long ago. Now that I finally had that key ingredient, I figured it’d be a great time to finally try these cookies out!

And oh my, they are so delicious. I could not stop eating the cookie dough and I have never been so anxious for something to come out of the oven. Not only do these taste fantastic; a crunchy, sweet tea cookie — but they look so different than any other cookie. They’re almost sophisticated in appearance and it makes me want to throw a tea party circa 1994 with my stuffed animals and dolls.

Early Grey Tea Cookies (adapted from Martha Stewart)
makes about 2-3 dozen

2 c. flour
2 tbsp. loose earl grey tea leaves
1/2 tsp. salt
1 c. butter, softened
1 tsp. vanilla
3/4 granulated sugar*

*the original recipe called for confectioners sugar, I was out and in a pinch
used regular sugar.

In a food processor (or bowl of a stand mixer) pulse the flour, tea and salt together. Then add the butter, sugar and vanilla; continue to pulse/mix until a dough is formed. Using your hands, gather the dough together and place on a sheet of wax paper or plastic wrap. The dough may be a little crumbly, but it will all come together.

Roll the dough into a log shape, about 2 inches thick. Wrap up in the wax paper or plastic wrap and refrigerate until firm, about 30-45 minutes. Once firm, Preheat the oven to 350 degrees and cut the log into 1/4-inch slices and place on lightly greased baking sheet (or lined with parchment paper). Bake about 12-15 minutes until golden around the edges.

Make sure to serve these with a large pot of tea.

Reasons I Love Being Home For Spring Break — according to my iphone

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It’s barely been three days into my break and I am loving it. I didn’t go anywhere exotic or anything for spring break. I’m spending my week off at home with my family. It feels so good to be home since I haven’t been home since…January 13th, I think. It’s been awhile. The best part about being home? Having my double-sized bed back!

Oh, and let’s not forget about not having to wake up to any alarms. I still set one occasionally, just because I don’t really like to sleep past 9:30 but I am not touching any of those super early alarms at all this break. No way. This morning, I woke up on my own at 8:15 and it was glorious.

And I can take my exercise outside now! The weather has been so beautiful and I am taking full advantage of it by running outside in the sun (as compared to the treadmill at school). It almost feels like it’s summer.

I’ve also spent a lot of quality time with this little fireball. My puppy and I are enjoying the weather together. I love her, until she tries to eat my breakfast; which is all the time! The next picture was taken while I was eating breakfast and she thought that we might share.

Speaking of breakfast and eating, how could I have forgotten one of the most important reasons that I love being home? The kitchen. It’s big and has counter space (unlike my apartment) and I cannot wait to start cooking up a storm in there :) My dog likes that too because she knows that she will get to eat any dropped food.

I’m also able to dedicate a lot of my time to working on my thesis. I’m hoping that I can make a lot of progress throughout this week, I apologize for the lack of recipes these past for days as I have been getting settled in here at home, but they’ll be more soon! I promise. I just love being at home and spending time with my family. I’ve been going through some old photographs as part of my thesis and I have found some really great ones.

Including this one of me when I was a little. Yes, that is a plastic rolling pin in my hand. I think that must mean something about my love of baking/cooking now. I hope everyone is enjoying this weather and I’ll be back soon with something delicious!

Toasted Coconut & Cranberry Granola

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I have recently discovered the deliciousness of granola. How have I been missing out on it for so long? It’s totally not fair.

I also just realized that you can totally make you own granola! Which I love and have done twice in the past twenty-four hours. I have found that store-bought granola is a little too expensive for my college wallet. That and the fact that I will eat an entire bag or box in one sitting, is the reason why I prefer to not buy granola because I cannot be trusted with it.

There are three things that I really love about homemade granola; It’s easy, I can control the quantity and I can flavor it any way I want. Sometimes the ingredients list on store-bought granola can be a mile long, but with this you know all of the ingredients and you feel better if you accidentally eat the whole batch! Which I totally have not done…more than once, that is.

In fact, as soon as this batch was out of the oven, or more accurately, as I was pulling it of the oven, I couldn’t resist sneaking a little taste. My kitchen smelled amazing for the past half hour and I just could not wait. So, I reached in and grabbed one little cluster and popped it in my mouth. This resulted in burning both my fingers and my tongue; but oh, was it worth it. Everything tastes best right out of the oven and granola is no exception.

If I currently was not out of greek yogurt, I would totally be eating a huge bowl topped with this delicious granola. Alas, I am out and will just have to suffice to eating this straight from the jar or in a bowl with milk, both sound yummy to me. I’ve also decided that candle companies should make a “freshly baked granola” scent. If you think I’m weird, make some and then come talk to me because it definitely rivals the smell of fresh baked cookies and apple pie.

Toasted Coconut & Cranberry Granola
(Makes four 1/4 cup servings)

1 c. rolled oats
1/2 c. shredded coconut, divided
2 tbsp. honey
2 tbsp. light brown sugar
1 1/2 tbsp. canola oil*
1 tsp. vanilla extract
1 drop coconut extract
1/3 c. dried cranberries

Preheat your oven to 325 degrees. In a bowl, mix together the rolled oats and 1/4 cup of the coconut; set aside. In another bowl, whisk together the honey, brown sugar, canola oil and vanilla and coconut extracts. This mixture will be thick and gooey but that’s okay. Pour in the honey mixture into the oats a little bit at a time. Using your hands, mix them together until the honey mixture is evenly distributed throughout the oat mixture. Pour the oats onto a greased baking sheet (it may help to line it with parchment paper or foil) and spread them out. Place in the oven and cook for 30-35 minutes, stirring the oats halfway through, until browned.

Take the oats out of the oven and quickly pour them into a bowl (it’s best to move quickly before the granola hardens). Stir in the rest of the coconut and the cranberries; let cool. Serve over yogurt, pancakes, cereal or just enjoy it by itself.

*half the canola oil can be substituted for applesauce

Hello, breakfast!

Welcome to the New Must Come Hungry!

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Come on in and make yourself at home! Look around a bit, get comfortable…
Everything here is pretty much the same in terms of past content but the site itself has gotten a major upgrade. I’m really pleased with the way things have turned out so I hope all of you like it as well!

I’m still working out a few minor kinks and my “inside scoop” page is still in the works but it will be up shortly. Next week I will be on spring break, finally! So, I really wanted all of this to go up before I went home for the week. Can you believe this will be my first time home since January?! And I’m going to spend my week working, working and working on my thesis with a little bit of baking and cooking mixed in as well, not to worry.

Thanks for stopping by and welcoming Must Come Hungry to its new home! Expect another yummy post later on this afternoon or tomorrow morning!

Western Style Frittata

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I’m obviously obsessed with breakfast this week. I think I needed to balance out last week’s cookie explosion, though.

Things have been getting pretty stressful around here; midterms, impending graduation, etc. It’s pretty terrifying and I just don’t have the time, patience or let’s be honest, the self control to be baking. After all, stressed is desserts spelled backwards and having a few dozen cookies sitting around the Must Come Hungry kitchen right now would reek some serious havoc on my diet.

Frankly, I don’t think the cookies would get past their dough stage as I would most likely gobble them up before even being able to take a single photograph. It’s all about balance and I want to show you some other foods that I enjoy just as much, if not more, than desserts and cookies. I’ve always gravitated more towards the baking side of cooking anyway and I want to broaden my horizon to learn new, exciting things in the kitchen.

Like I’ve said probably a dozen times, I love breakfast at all times of the day. I’d probably enjoy a big plate of pancakes more at seven o’clock at night rather than in the morning. Breakfast for dinner is practically my go to meal because unless you’re having some crazy chocolate-peanut-butter-deep-fried french toast slathered with ice cream and chocolate syrup, it’s usually pretty healthy. Which brings me to my somewhat recent discovery; the frittata. It’s so easy, delicious and can serve a family.

The best part, it’s all done in one single pan – meaning less dishes for me. Any meal that equals less dishes is a winner in my book. I’ve always been intimidated by frittatas. The first time the boyfriend and I attempted to make one, we failed miserably. We ended up with a huge pan of scrambled frittata eggs; delicious, but not at all pretty. This one is easy, though, I promise and you can literally add any ingredients you want. Frittatas are like the kitchen sink of breakfast foods; just add whatever you want.

Western Style Frittata
(Serves 4-6)

1/2 med. onion, diced
1 med. pepper, diced (red or green)
1/2 jalapeno, diced and seeded (optional)
1/2 c. diced ham
4 eggs
4 egg whites
1/2 c. cheddar cheese, shredded (optional)

Preheat the oven to 400 degrees. In an oven safe, greased skillet or frying pan, add the diced onions, peppers, jalapeno and ham. Quickly stir fry on medium heat until slightly browned and tender, about 2-3 minutes. In a bowl, whisk together the eggs, egg whites and cheese (if desired). Feel free to use 8 real eggs instead of the whites. Pour the egg mixture into the skillet, over the veggies. Allow the edges of the frittata to set, about 3 minutes. Once set, move the skillet to the oven and cook for about 15 minutes until it’s completely cooked through. Slice into wedges and serve.

For some reason, this makes me think of The Lion King. When Timon and Pumba are distracting the hyenas with their luau. Are you achin’…for some bacon? This would be great with a side of bacon.