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.
Spicy Butternut Squash Soup
This recipe has just the right amount of heat - all the warm and cozy feelings of fall in your bowl.
Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash.
I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup. I was hooked!
It's a flavourful, rich and hearty soup without any cream or dairy.
This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.
Makes:6 servings
Preptime:
Cook time:
- preheat your oven to 400 degrees
- In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
- In a large pot, on medium heat, add oil, onions, garlic, carrots and celery. stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder and cayenne.
- Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency.
- Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.)
- Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
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.
Eggs Florentine with Spinach
Kiss your avocado toast goodbye and wave hello to Eggs Florentine!
Kiss your avocado toast goodbye and wave hello to Eggs Florentine!
Brunch. There is something so much more decadent about it than regular breakfast.
Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do.. It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.
Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.
I started with Eggs Florentine. (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.
Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen. realty is, it only took 20 minutes! (shh! I won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!
4 servings
Prep time:
Cook time:
- 1 package puff pastry, defrosted
- 4 large eggs
- 1 bundle fresh baby spinach
- 2 tablespoons oil
- 1 quarter onion, chopped
- salt to taste
- pepper to taste
- Pre-heat oven to 400 degrees
- unroll defrosted puff pastry sheet and cut into 4 squares
- in a large skillet, saute onions in the oil over medium heat
- Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
- After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
- Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
- Carefully, break an egg into the spinach.
- Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)
