I don’t know about you but being an avid tea drinker I love my teapots. They do come in so many assorted colours and sizes. Some are whimsical and some are just plain funny. Here is a photo of just a few of mine.
You will see on the first shelf my special pot for brewing green tea. Did you know it only needs to be steeped for 2 minutes and that the water should not come to a full boil for this brew? Next is my colourful teapot I bought at #Second Cup#. I love this one and it holds a fair amount of tea. A good choice when I have a few gal pals around and we are sharing a brew. This last one is massive and I got it at #Winners#. I love this one too, it is great when you have a crowd. I use one of the candle hot plates to keep the tea warm. Remember to take out the teabags though. One time I didn’t and it was strong enough to make your toes curl.
Today I am leaving you with a lovely Apricot White Chocolate Macaroon Recipe. I hope you enjoy it. Happy Brewing everyone.
- ½ cup chopped dried apricots
- ½ cup white chocolate chips
- 21/2 cups flaked coconut
- 2 large egg whites
- Preheat oven to 325 degrees. Line your cookie sheet with parchment paper. In a large bowl combine all your ingredients. If need you can add another egg white if mixture seems to dry. Form into mounds on your cookie sheet. Bake until browned about 16-18 minutes. Let cool on wire rack.