Stress Busters

We've gathered here our finest librarian coffee and tea makers, and our home recipes, to bring you short tutorials for sharing how we make our favorite snacks and beverages.

Associate Director for Instruction and Access Services Librarian Heather Simmons is so particular about her cups of English tea that she would not accept her husband's proposal of marriage until he proved that he could prepare her tea properly. She has served tea to librarians and staff at UGA Law Library with all the appropriate serving ware and other tea essentials. Here, she shares how she makes English tea while working from home.

Heather's Fall 2020 "How To Make Tea" Session Video:

Heather's Spring 2020 "How To Make Tea" Session Video:

Associate Director for Research and Copyright Services Stephen Wolfson is known around the office for being our biggest coffee connoisseur. While working from home last year, Stephen kindly created a video to share with the rest of us on how he brews the perfect cup. To try this at home, Stephen suggests that you use about 25 grams of coffee for every 16 mls of water (a ratio of about 1.6 grams coffee, medium-fine ground, for every 1 ml of water), and recommends the water temperature be approximately 206 degrees F.

Metadata Services and Special Collections Librarian Rachel Evans baked more than usual when working from home last year. With a 5 year old son who also happens to be an aspiring chef, the sweet treat recipes have been particularly popular. Here she shares her son's favorite cookie recipe, complete with his own special ingredients and illustration. The "mystery" ingredients are generous, unmeasured portions of chocolate syrup and peanut butter, to taste! Oscar came up with the title of the recipe, inspired by his love of Scooby Doo and all things Halloween.

VAMPIRE BAT MYSTERY CHOCOLATE CHIP COOKIES:

What You Need

• 1 stick butter, lightly melted
• 3/4 cup brown sugar, packed
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla
• several squirts of chocolate syrup (however much you have)
• 2 to 4 spoonfuls of peanut butter (or however much you feel like squirting in)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups all purpose flour
• 1/4 cup old fashioned rolled oats
• 1 whole package of chocolate chunks

How To Do It

1. Preheat the oven to 350 degrees F.
2. In a small bowl, lightly melt your stick of butter in a microwave (about 45 seconds).
3. In a large mixing bowl, combine butter, sugars, egg, vanilla and chocolate syrup. Stir until well mixed.
4. Add in peanut butter, baking soda, salt, and flour. Stir until well mixed, again.
5. Now add the oats and chocolate chunks. You may need to begin mixing with your hands to thoroughly incorporate.
6. Begin forming small balls (about 1 tablespoon in size) and placing on an ungreased baking sheet. Space out with about 1 to 1 1/2 inches in between depending on size.
7. Bake in the oven at 350 degrees F for 8 to 10 minutes until slightly firm and golden on the top.
8. Let cool for 3 to 5 minutes so cookies can settle.
9. Enjoy!

Makes about 30 cookies total. We usually make 1 pan at a time, and refrigerate the remaining dough (good for up to 2 weeks in an air tight container). You can also roll the remaining dough into a log of plastic wrap for easy slicing and baking cookies in the future!