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The best southern sun tea I've ever made

Usually, I'm not a big tea person in general. I don't like hot tea and there are some exceptions to tea that I find acceptable, like southern sun tea. However, when I make sun tea, I make sweet tea, like most southern tea I've tasted. Many people think that making sun tea is as easy as filling a pitcher full of water and a few tea bags. Uh-uh. Nope. That's not the way to do it. I have tried making sun tea several hundreds of times and I have found (for me-- at least) the perfect way to make southern sun tea.

First, I have to say that I love my tea jar. I love that it looks very 1970s vintage with it's orange, yellow, and green. I have this weird thing about "it's so ugly it's cute." And my tea pitcher qualifies. In every day happenstance, I would NEVER purchase something like this because my kitchen is butterfly and candy themed, as you can kind of see by my cast iron gingerbread cookie mold in the background. Anyways, I digress. Onward to the tea making. 

1. Get your water as hot as possible. It isn't necessary to boil it, but you do want it as hot as possible from the tap. 
2. Dissolve 1 cup sugar into your hot water. You want your tea to already be tea as soon as you set it out in the sun to steep. This will make your tea taste sweet but not so sugary that you feel your teeth rotting out of your head. Stir your sugar into the hot water until your water is no longer grainy looking. It might still look a bit cloudy, but that is fine. 
3. Open up 7 tea bags and dunk them into your sugar water. It might take a bit for them to finally sink into the water, but they will once they are soaked. I use Lipton tea because I prefer a brand I trust to consistently taste the same every time. I have tried making sun tea with fewer tea bags but it tastes too weak-- 7 is my magic number. 
4. Lastly, set your tea out in the yard. You don't have to have sun, even in cloudy weather you can have good sun tea, the sun just makes your tea warmer and steep quicker. Regardless of clouds, sunshine, rain, I leave mine out all day. It makes a nice strong tea flavor with just enough sweetness to make me happy. 

How do you make your tea? Is there a fantastic tip that I'm completely missing? Share with me!

Let's talk about food

I know it's been awhile since I posted anything here. We've been going through a bit of a rough patch, but things are finally starting to smooth out. So, to get back on track, let's talk about food. I'll start. 

Hi, I'm Nicole. I have an eating disorder-- I over eat. I love food. I have a degree that lets me play with food. I love to make food. I love to write about food. I love the smell of (most) food. I love food. Really, that isn't anything new. But maybe now that I've said it, someone else will too. 

For those that don't know, my son was recently given the the official diagnosis of autism. Along with it, he has always had food challenges, an indication that something might not be right to begin with. Either textural or taste issues, I'm not really sure, but we're working it out through the food therapist. Yes, my son goes to a food therapist to learn to eat properly. One of the first things that we learned in therapy is you have to own your relationship with food. Without pinpointing why you do with your food or other things that you eat as food that aren't really edible, you have to label it. Slap a big ole' sticker right on it that calls it like it is. That's correct, I'm fat because I over eat. This is your food beast. 

Now, imagine someone that has several beasts, all conflicting, all tearing at each other because they do or don't want something. That is my son's eating disorder. Some of his beasts are textural, some are taste, others are smell and a couple are temperature-- those are the truly difficult ones to beat because his brain has trouble wrastlin' with the fact that he can like something one way but not the other. 

In a nutshell, "Hey." We've been wrestling some demons lately over here, and we'll talk about food demons a lot. There will also be some fun things too. I write for life, from life so there will food reviews, Pinterest fails, and other food awesomeness along the way. Stick around. It's a bumpy ride-- like rocky road-- but it'll be a tasty one. What are your food beasts? 

Non-Alcoholic Green Apple Martini

There are many fantastic bars throughout the Portland area that celebrate St. Patrick’s Day—in fact, they would be stupid not to celebrate the biggest drinking holiday of the year, but not everyone that goes to the bar is a drinker. Just because you do not like to drink or have been chosen as the designated driver, doe not mean that you cannot have a nice drink in the bar that looks alcoholic but really is not. Enjoy this drink at a home party with friends and family or while you are bar hopping throughout downtown so that you can make sure everyone gets home safely.

You Need:

• 2 ounces sparkling cider
• 1/2 ounce green apple- chopped
• 2 ounces lemon-lime soda
• 2 dashes ground cinnamon
• 1/2 cup crushed ice

Place all ingredients in a blender. Blend until all ingredients are slushy.

Pour into a martini glass and garnish with a green apple slice.

Valentine's Day in Cupcakes--White Chocolate Raspberry Cupcakes

Portland loves cupcakes! There are many cupcake bakeries all over the Portland area, however, few of them change their menus for the holidays, especially once that receive little hype because it is a huge deviation for those that have a set schedule of cupcakes. Here is a recipe that I was given by a fine Portland baker that is perfect for Valentine’s Day holiday.

You Need:

• 1 1/2 cup AP flour
• 1 tsp baking powder
• 1/3 cup butter, softened
• 1/2 tsp salt
• 3/4 cup sugar
• 2 eggs
• 4 oz. white chocolate, chopped
• 1 tsp vanilla extract
• 1 cup + 1 tbs milk
• Fresh raspberries, to taste
• 4 oz. cream cheese
• 1/4 cup butter, softened (this is not a misprint- you need it for the frosting)
• 10 oz. white chocolate, melted and slightly chilled
• 2-3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tsp milk
• 7 cups fresh raspberries
• 3/4 cups lemon juice
• 1 3/4 cups sugar
• 2 1/4 cup water
• 1 tsp vanilla extract 

This recipe makes 18 cupcakes. Preheat oven to 325 degrees. These cupcakes look extra fancy with silver or red wrappers.

The Cupcake-

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a small, microwave safe bowl, melt the chopped white chocolate by heating it in 30 second intervals. If you know that your microwave is hotter than some, heat at lower times. You do not want to burn the chocolate. The chocolate will be ready when you stir it and it is smooth throughout.

In a large bowl, cream together butter and sugar. Beat in the eggs one at a time followed by the melted white chocolate and vanilla extract. Alternate adding the milk and the flour mixture, this makes mixing easier.

Divide the batter into prepared baking tins. Bake at 325 degrees for 20-23 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the tin for five minutes, then remove to a cooling rack to finish cooling.

The Frosting-

In another large bowl, cream together cream cheese, butter, and melted white chocolate. Beat in the vanilla extract and milk, and then add the powdered sugar in small, even parts.

Fill a pastry bag with a star tip and your white chocolate cream cheese frosting. Pipe a swirl (like you would see on your ice cream cone) onto each cupcake.

The Sauce-

In a medium saucepan, combine the raspberries, lemon juice, sugar and water to create the raspberry sauce. Cook on medium heat until the raspberries are soft, about 15 minutes.

Strain the raspberry mixture through a fine mesh strainer. Use the back of a spoon to get all the berry without the seeds. Put the juice back into the saucepan and simmer on low for approximately 20-25 minutes until the sauce is reduced by half. Add the vanilla extract to the sauce at the end of the cooking time.

Pour the raspberry sauce into a large measuring cup with a spout and drizzle on the top of the frosted cupcake. It is okay to let it drizzle down the sides of the cupcake.

This recipe makes a great dessert for Valentine's Day as well as anniversaries or as a fancy plated dessert.

Valentine's Day in Cupcakes- Cherry Gingerbread Cupcakes

I have always loved gingerbread and its versatility and being able to pair with most anything. Portland’s temperature is ideal for stabilizing hard gingerbread for cookies and gingerbread houses. No matter the reason, many Portlanders love gingerbread, and cherries grow naturally all around the area, making this a perfect combination. 

You Need:

• 1/2 cup shortening
• 1 cup sugar
• 1 cup molasses
• 3 cups AP flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup chopped walnuts (optional)
• 1 tsp ground cinnamon
• 24 maraschino cherries- well drained
• 4 ounce cream cheese
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1 3/4 to 2 cups powdered sugar

This recipe makes 20 cupcakes. Preheat oven to 375. Place cupcake wrappers in tin cavities and set aside.

1.    In a large mixing bowl, cream the shortening and sugar until nice and fluffy. Add the eggs and molasses one at a time, mixing thoroughly between each addition.
2. Combine the flour, baking soda, ginger, and cinnamon in a smaller bowl. Add to the sugar mixture in 1-cup increments. Alternate adding the dry with the buttermilk to the sugar mix.
3. Stir in the nuts if you have chosen to use them. Fill each paper-lined cavity 2/3 of the way full. Place a maraschino cherry in the center of each cupcake- it will sink to the center as you bake it. These cupcakes are very dense so they will not rise much.
4. Bake at 375 degrees for 20-24 minutes or until a toothpick comes out clean when inserted.
5. Cool for 10 minutes in the pan, then remove to a wire rack to finish cooling. Do not frost until the cupcakes until they have cooled completely. The frosting will melt.
6. In a small mixing bowl, beat the cream cheese and butter until smooth. Add the vanilla and thoroughly incorporate. Gradually beat the powdered sugar into the mixture 1/2 cup at a time. If you feel the frosting is getting too thick do not add any more powdered sugar.

Chinese New Year Fortune Cookie Cupcakes

Fortune cookie cupcakes are a great dessert for Chinese New Year as well as adding a little something extra to your Chinese food dinners. These cupcakes are simple enough that anyone can bake them and the kids can join in too by helping to write fortunes to put in the cupcakes.

Write out twenty fortunes with or without the kids' help and wrap them in tin foil so that they do not burn during the baking process. Some good fortunes could include things such as; "You will have a nice day," "You will be very successful in every endeavor."

You Need:

• 1 box plain yellow cake mix
• 1 package vanilla instant pudding
• 1 1/4 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp almond extract
• 1/4 cup powdered sugar

Line 20 cupcake cavities with paper cups. This recipe makes 20 fortune cookie cupcakes. Preheat oven to 350 degrees.

1. Combine the cake mix, pudding mix, almond extract, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer for 30 seconds on low. Stop the mixer and scrape the sides of the bowl with a spatula. Increase the mixer speed to medium and beat for another 2 minutes.
2. Spoon 1/3 cup of the batter into each cup. Press a fortune into each cupcake with a toothpick or fork so that you can't see it any longer. 
3. Bake the cupcakes until golden brown and an inserted toothpick comes out clean- approximately 20-22 minutes. Allow the cupcakes to cool for 5 minutes in the pan and then remove to a wire rack. Dust with powdered sugar once the cupcakes are completely cool. These cupcakes do not require frosting.