Chai Tea Latte Cupcakes
One of my favourite drinks for fall is, hands down, a chai tea latte. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert. These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.
You can feel the crispness in the air that is fall.
When the weather starts to change, I immediately want food that is warm and comforting. And now that I don't have to worry as much about summer's typical revealing clothes, I automatically eat more desserts!
One of my favourite drinks for fall is, hands down, a chai tea latte. To this day, I can't, for the life of me, understand why anyone would want a vegetable flavoured latte! I can't stand anything tasting like pumpkin - especially that artificial pumpkin flavouring. yuck!
Back in high school, a friend of mine first introduced me to her homemade chai tea, and I fell in love. I love all the warm spicy goodness that goes in to it - cardamom, nutmeg, cloves and my personal favourite, cinnamon, of course. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert.
These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.
Makes: 18 cupcakes
Prep time:
Cook time:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2/3 cup instant chai latte powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup skim milk
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
- In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
- Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
- Add the flour, baking powder, and salt until combined. Beat until smooth.
- Fill the cupcake liners about 2/3 of the way.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- 2 cups icing (powdered) sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup vegetable shortening
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons cold water, as needed
- In a large mixing bowl, beat together all the ingredients until fluffy.
- Spread on cooled cupcakes using a spatula or icing tip.
Refreshing Shrimp Ceviche
When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It reminds me of vacationing in Mexico.
Shrimp ceviche is one of my favourite summer recipes. It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach.
When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.
You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.
Makes: 10 servings
Preptime:
Cook time:
- Cut shrimp into 1/2 inch pieces
- In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
- place in the fridge for 2 hours to allow the shrimp to "cook".
- Once the shrimp turn opaque, add the avocado and stir well.
- Serve on tostadas or with nachos.
My Go-to Chickpea Salad
My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make. It is full of flavour, thanks to the whole grain mustard and really is my go-to salad. I eat this salad a few times a week!
I try to eat a little lighter at lunch and this is definitely my go-to salad. I actually eat this salad a few times a week.
My favourite foods are the ones that are easy to make, which is why I love this recipe. This salad literally takes no more than 5 minutes to make.
It is full of flavour, thanks to the whole grain mustard.
You may read the list of ingredients and say “mustard??” Don't get me wrong, this is not the yellow mustard you put on your hot dog or hamburger. This mustard is the actual mustard seeds pickled in vinegar to give it a tangy taste - and taste amazing!! There is no need for a dressing or vinaigrette - the whole grain mustard is the dressing.
The whole grain mustard goes so well with chickpeas and tomatoes - trust me!
This salad is perfect on its own or as a side to your favourite meal. The protein packed chickpeas will keep you feeling full for a while - which means less mid-afternoon snacking on candy or chips!
I also love to make this salad when the girls come over. It's fresh and so healthy! Trust me, once you try this, it will be heavy on your rotation.
Makes: 4 servings
Preptime:
Cook time:
- In a large bowl, toss chickpeas and cucumber together
- Add tomatoes, mustard, italian seasoning and blackpepper and toss again.
Chicken with Homemade Teriyaki Sauce
Chicken teriyaki is definitely one of my go-to take out foods! After all, it is probably one of the most healthiest choices you can get at your local food court. But this recipe for homemade teriyaki sauce is a million times better - and so much better for you too! And of course, you can use this sauce for both meat and vegetarian dishes!
Chicken teriyaki is definitely one of my go-to take out foods! After all, it is probably one of the most healthiest choices you can get at your local food court.
Of course, I tried making this at home with some of the bottled teriyaki sauces in my local grocery store, but it never seems to taste like the restaurant version.
And then I learned to make it at home.
Let me tell you, it is so much better than what we are used to from our average takeout restaurants. It's lighted, has so much more flavour and you can put as little, or in my case, as much as you want.
The mirin in this recipe is what makes all the difference! Mirin is a sweet Japanese rice wine (with less alcohol). I have played with different proportions of mirin and soy sauce and found that equal amounts of both work best. If you prefer a sweeter teriyaki sauce, add as much brown sugar as you like but be careful with it on the stove as too much brown sugar may burn.
I personally like the sauce to thicken up not not too sticky as I can easily eat just the teriyaki sauce with rice any time of day!
I served my teriyaki with chicken, but you can easily change the recipe to beef, salmon, shrimp, or, of course, veggies.
Makes: 2 servings
Preptime:
Cook time:
- In a skillet, saute chicken strips in the hot oil onmedium-high heat until browned and cooked through. Set aside
- In the same skillet, saute the broccoli florets, careful not to overcook.
- In a separate saucepan, combine soy sauce, mirin and sugar to taste over medium-high heat, stirring often.
- Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency.
- On a plate or bowl of rice, add the chicken, broccoli and pour over the teriyaki sauce. Serve and devour.
