I started this past week thinking that it was going to be terrible. I know that I shouldn't do that, but I started letting my anxiety about an upcoming work deadline get to me. I had an interior design presentation this past Friday and there were moments that I seriously wasn't sure if we were going to make it. But we did! And our client loved it! Hooray! Working with a deadline looming is the worst, but the hours afterwards are incredible!! My meeting was done at 11:30 am, I proceeded to tidy up my desk a bit and distract the people around me with chit chat, then went on a gloriously beautiful lunch at the Ferry building with my work BFFs (Hi, Katie! Hi, Claire!). Then I peaced out early while Walking on Sunshine was playing on the PA system! JK, but I did leave early, it was great.
Looking back on the week, it really wasn't that bad. I didn't have to work past 9pm, I gave a quick presentation on my secret/not so secret passion for food in front of my coworkers and ate a lot of chips and salsa, I ordered poke via UberEats for deadline dinner, and Reuben took another ARE so we can actually hang out again (until his next test gets closer)! Small Victories!
The good vibes didn't stop there. I organized a volunteering event at City Slicker Farmers in Oakland yesterday and it was literally HEAVEN. I'm dedicating a whole post to our time there later this week. Everyone had so much fun! I was surrounded by gorgeous veggies and beautiful chickens, my heart was going to burst.
Oh, and Reuben surprised me with donuts when he came back with Vietnamese takeout yesterday! I love him!
Now I'm going to try to relax during my final hours of the weekend. I might make some tea and and take out some of this leftover cookie dough to pop in the oven. I've been really curious about baking with tea. After some research, it turns out simmering butter with strong loose tea leaves is the best way to get a strong tea flavor. My kitchen smelled so good while I made these. Oolong has such a great aroma! These cookies are so soft and chewy, and the oolong flavor is delicate and grows after each bite. I adapted the basic sugar cookie recipe from the Joy of Cooking with an oolong twist. My journey of baking with tea will definitely continue, Jasmine Tea Brownies???
* We just started watching Sausage Party instead of the Oscars and I'm horrified... relaxing might not be possible... ugh.
Oolong Tea Sugar Cookies
makes 18 medium cookies
1 1/2 C All Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
16 Tbsp Unsalted Butter (After simmering with tea leaves you will have about 12 Tbsp of butter, a lot of it sticks to the leaves or pan)
4 Tbsp Loose Leaf Oolong Tea
1/2 C Sugar
1/4 C Honey
2 tsp Vanilla
- Melt the butter on medium heat, once all the butter is melted add the tea leaves, simmer on low heat for 7 minutes. Pour the melted butter and tea leaves over a fine mesh strainer os sieve into a small bowl. Press the leaves with the back of a spoon to get any excess butter out of the leaves. Let butter sit out or in the fridge (about 40 mins) until it gets to room temperature and has the consistency of softened butter.
- Whisk together flour, baking powder, and salt.
- Beat in a large bowl the butter, sugar, and honey, until light and fluffy. Add the egg and vanilla until combined.
- Gradually add the flour mixture to the creamed mixture until combined. Let chill in the fridge for 20 mins.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Either with a cookie scooper of spoon, arrange dollops of cookie dough 2 inches. Bake for 10-12 minutes.
- Let cool and enjoy!