How is it already December? This time last year, I was ranting about being too busy and thinking too much–welcome to the life of a student during finals. I guess old habits die hard, and once again the holidays are forcing themselves upon me with their usual vigor, and I’m barely prepared.
But soon enough, it will all be over and I’ll have time to catch my breath and buy some presents before they’re gone. Oh, and cook. Other than a pie at Thanksgiving, a batch of muffins last week, and some spur-of-the-moment scones, I haven’t spent much time in the kitchen lately. You may have noticed if you’re a regular reader of this blog, and I apologize. You and my very hungry, six-foot-six roommate have had to fend for yourselves. I promise to nourish you more frequently in the coming weeks.
The muffins I mentioned are the subject of this month’s column, where we explore the possibilities of baking with tea. You may remember these Black Tea + Almond Muffins from a while ago, or these Chai Banana Muffins, and they were the inspiration for a Chai Apple Spice version for the column. Baking with tea is a way to add tons of flavor and antioxidants to your holiday treats without any extra calories. You can use black, green, herbal, or oolong tea, either brewed or ground into a fine powder. The possibilities are endless!
I leave you with a link to the column and a small teaser: Stay tuned for next week, when I plan to tell you about my new favorite homework hangout and healthy cafe!