Here were are in March and guess what it decides to do here in the midwest? I’ll take SNOW for 100, Alex! Yes, as if we didn’t have enough of it as it is. I am so mentally drained from all of the snow, dead plants, and frr frrr frrreeezing temps. I am not made for this weather at.all. Like a tropical fish in an aquarium without a heater, I shut.down.
What keeps me going is what I call my “Happy Corner”. It’s a corner of the kitchen with my Keurig, espresso cups and tea cupboard. As a tea enthusiast, the cupboard is full of my favorite teas. The massive amount of tea in that cupboard may seem a little ridiculous to some, but I go through it very quickly especially during the colder months.
Bigelow brand teas account for a large portion of my collection. I love their Earl Grey, Mint, and Green flavors. Earl Grey is my go-to during the morning and I drink Mint at night. I love the quality of the teas. I can always count on freshness, since each bag is sealed in a foil pouch. And get this… Bigelow is family owned! Bigelow is an American, 3-generation, family owned company. That’s what’s up.
I recently had the opportunity to re-up on my Bigelow favorites. I noticed while perusing the tea selection at Walmart, that Bigelow Tea offers bonus packs with 4 extra tea bags inside. I’ve been told this is for a limited time only, so get while the getting’s good. I picked up some Earl Grey and Plantation Mint to pair with a delicious batch of lemon turnovers. You’ll want to keep scrolling for the recipe. Enjoy!
My mug of the moment serves as a reminder to smile when all I want to do is frown when looking out the window. *stank face*
- 1 8 oz package cream cheese, softened
- ¾ cup butter, softened
- 1 egg, separated
- 3 tablespoons cold water, divided into 1 & 2 tablespoons
- 2 cups all-purpose flour
- 1 20oz can of lemon pie filling
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- ¾ teaspoon vanilla
- 2 tablespoons warm water
- In a mixing bowl, beat cream cheese and butter until smooth. Separate egg. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour (I toss it in the freezer for about 20 minutes).
- Turn the pastry onto a lightly floured surface. Roll to ⅛-in. thickness; cut into 4-in. circles using the lid of a small saucepan. Mix cinnamon in lemon filling and top each pastry circle with filling. Brush edges of pastry with water; fold pastry over filling and seal edges well with a fork. Puncture a few holes on top of each pastry for ventilation.
- In a small bowl, whisk egg white and 2 tablespoons water; brush over pastries.
- Place pastries on non-stick baking sheets and bake at 375° for 18-22 minutes or until golden brown. Meanwhile, mix up the ingredients for the glaze. Let turnovers cool before brushing on glaze.