Raspberry Basil Green Tea

Sooooo...apparently its monsoon season in Texas. I'm not even kidding y'all, it has rained for like a billion days in a row. Or like a month. Maybe a week? Honestly, I can't really remember a time when it didn't rain every day. But I'm overly dramatic so that might have something to do with it too...

I'm not really used to all this rain because I don't live in Seattle and usually down here it is 90 degrees outside and...you know...sunny. So part of me is all letsgogrillstuff and the other part of me is all stay inside where it's dry yo!. And 100% of me is not feeling what the humidity is doing to my hair. So that's my life right now. That and this drink. Hello sunshine in a glass.

I know basil and raspberry is a weird combination but I promise it is delicious. And if you're not really in to basil then replace it with mint. You will love it. I guarantee it. Unless you hate mint, then maybe don't do that. But anyway, I am loving this drink that makes me feel like I am on a beach, relaxing in the sand. Or at a fancy garden party with an awesome hat and pearls. So, if either of those scenes sound like your thing (or you just like drinking amazing drinks) then I recommend you make this. Make it now.

Raspberry Basil Green Tea- Serves 4

1 c. raspberries, more to garnish
1/4 c. sugar, more if you prefer sweeter tea
1/4 c. water
1/4 c. julienned basil leaves
4 c. strong green tea
2 limes, juiced

Combine raspberries, sugar and water in a small saucepan over high heat. Stirring occasionally bring it to a boil. Reduce heat to low, add basil and simmer 10 minutes. Meanwhile, brew the green tea.

When the raspberry syrup is done, strain it through a fine mesh sleeve, pressing the berries to extract as much liquid as possible. Stir syrup in to green tea. Pour in to a pitcher over ice.

A little lime hug from me to you <3

Cranberry Chocolate Chip Breakfast Cookies

Let me share with you my two major life philosophies, at least my major philosophies regarding food: 1) if it has a fruit or a vegetable, it's basically a salad and 2) chocolate is never a bad idea. Soooo, instead of making biscuits yesterday morning, I decided to make chocolate chip cookies. 'Cause that's what I eat for breakfast.

And since I thought this meal didn't have enough sugar, I decided to add an almond glaze...this is my life y'all. And it is delicious. And I highly recommend you follow suit, because you can never go wrong if you eat cookies for breakfast. Not ever.

And, since these cookies have fruit in them they are healthy, right? Right. Just ignore the cream. Y'all should really join my cookie breakfast club, because it is the best. I hope you enjoy them!

Cranberry Chocolate Chip Breakfast Cookies

2 c. GF flour, plus more for kneading
1/2 c. brown sugar
2 t. baking powder
1/2 t. salt
1 t. xanthan gum
1/2 c. cold butter, cut in to tablespoons
3/4 c. cream
1 egg
1 t. vanilla extract
1/2 c. dried cherries
1 c. mini-chocolate chips

Preheat oven to 425. In a large bowl combine flour and next 4 ingredients. Mix thoroughly with a whisk. Once you add the liquid you need to limit the amount of mixing you do to prevent the dough from becoming tough, so get as much of your mixing done now! Cut in butter with a pastry blender or a fork until mixture is crumbly.

In a separate, smaller bowl combine cream, egg and extract. Make a well in the middle of the flour mixture. Add cream and slightly mix (the dough should not be fully mixed yet). Add cranberries and chocolate chips and mix until cream mixture and flour are combined.

Turn out on to a lightly floured surface. Knead twice and then roll out to 1/4" thickness. Cut with a glass or biscuit cutter. Place on an ungreased cookie sheet. Bake for 15 minutes or until golden brown on top.

Almond Glaze:
1/4 c. powdered sugar
1/4 t. almond extract
1 T. milk

Combine and pour over cookies after they have been removed from the oven.

Cookies for breakfast. It's a thing now y'all.