Chai Tea Latte Cupcakes

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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.

   Chai Tea Latte Cupcakes
   

Makes: 18 cupcakes

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 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
Cupcake Instructions:
1. Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
2. In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
3. Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
4. Add the flour, baking powder, and salt until combined. Beat until smooth.
5. Fill the cupcake liners about 2/3 of the way.
6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
• 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
Icing Instructions:
1. In a large mixing bowl, beat together all the ingredients until fluffy.
2. Spread on cooled cupcakes using a spatula or icing tip.

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Eggs Florentine with Spinach

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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!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 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

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. 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
6. 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).
7. Carefully, break an egg into the spinach.
8. 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.)

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