🫖🌿🍰 is What May is All About!

Hey friends❣️

May is the month I associate with tea ~ afternoon teas and tea parties for sure, but May also brings the fresh new growth we can use to make herbal teas. Like the Spruce Tip Tea made from the bright green shoots of your local spruce trees in right now. (We're celebrating both ends of the tea spectrum today!)

Victoria Sponge Cake (shortcut version)

My Victoria Sponge cake is light and fluffy and super easy thanks to one of my favorite shortcuts.

More British style cakes like Queen Elizabeth’s Chocolate Biscuit Cake or Mary Berry's Lemon Drizzle Cake are tea-time classics, too.

Spruce Tip Tea

Mother Nature packs a wallop into her new growth in spring, and the tender bright green shoots of spruce trees are packed with vitamin C and antioxidants.

More herbals teas you can make from your backyard:

May is the perfect month for little tea sandwiches, which are basically soft bread (crusts cut off!) with a thin layer of filling. My mom's ham salad is a favorite, but a creamy smoked fish salad or mousse would be amazing:

Raspberry Scones

Spring scones like rhubarb, strawberry, or lemon bring a bright pop of color to your table, but don't forget the clotted cream!

Rhubarb Curd

If I could only have one fruit preserve it would have to be curd. Lemon, of course, but why not rhubarb or strawberry curd?

Shortbread!

At the very least, you'll want to have a crisp bite of shortbread with your cup of tea. The classic "petticoat tails" are beautiful, but a rustic bittersweet chocolate chip shortbread has its own charms :)

* More British Recipe Inspiration here

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Chocolate Frozen Custard 🌟🌟🌟🌟🌟

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I don’t have an ice cream maker, but gave this a try in a ten-slot silicone popsicle mold. I doubled the sugar as I prefer my chocolate much more on the sweet side. There was just enough custard to fill the entire mold. They came out wonderfully. They’re super smooth, not a single ice crystal! I do hope to get an ice cream maker down the line and can’t wait to try this with the original method.

— SAM

Sue Moran

I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun!

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