Chai Cupcakes with Honey Cinnamon Buttercream!

Today Stephany and I embarked and a very fun yet incredibly confusing journey of making these Chai Cupcakes with Honey Cinnamon Buttercream frosting. First off I would just like to say that the person who wrote the recipe contridicted herself on every sentence! So after looking at it and trying to figure it out we called my mother! She was a lifesaver!

These cupcakes were delicious! They were so unique it was like eating a cup of chai tea, the flavors were warm and spicey and comforting and the frosting was so good the honey really hit you after you swallowed it and the cinnamon paired well with it.. All in all these were so worth the trouble because they were so good!

Ingredients:

For the cupcakes:
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 3/4 cup cake flour
2 cup sugar
4 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, room temperatureed butter

Icing:

2-3 cups powdered sugar
1 stick unsalt
4-6 tablespoons of honey (or rather To taste)
1 tablespoon Cinnamon


Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes.


Remove the bags and squeeze out the remaining milk. Let the milk cool completely.
In the bowl sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt.




Beat the butter and remaining chai milk.



Mix on medium low speed until combined.In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.


Slowly incorporate the dry ingredients with the wet, stirring constantly.



Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.

Double Chocolate Chip Cookies

I. Love. These. Cookies. They were the best double chocolate chip cookies I have ever had! I made them one night at 11:00 P.M.,Don't judge me!I have a really bad habit of starting things late! I was really craving these cookies, in all of their rich chocolaty, buttery goodness!! They were crisp with a chewy middle, melted chocolate bits and glorious pieces of pecan in every bite! You should most definitely try these cookies out, you wont regret it! I would say Scouts honor, but I was only a girl scout for about 3 months, they kicked me out because I couldn't sell the cookies!

Indredients:

1 cup butter (2 sticks)
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1/3 cup cocoa powder
2 tablespoons milk
1 3/4 cups all-purpous flour
1/4 teaspoon baking powder
1 cup chopped pecans
1 cup semisweet chocolate chips

Directions:

In a large bowl cream the butter,sugars, and vanilla extract. Beat in the egg. Add the cocoa and milk.







Combine the flour and baking powder fold into creamed mixture with walnuts and chocolate chips. (I just beat everything together in my mixer.)

Using a small cookie scooper, scoop out balls and put two inches apart on an ungreades baking sheet.
Preheat the oven to 350 degrees and bake for 10-12 minutes. Cool for a couple minutes before moving them to a wire rack to cool completely.


YEILDS 3-4 Dozen.

ENJOY!

Update!

Hello All!

I have been slacking on the blog posts! School takes the blame for that :) However I will be updating it with a couple of post within a couple of days!

Also here are some things that I will try and do in the future!

Saltwater Taffy
Pavolva
Tiramisu
Orzo stuffed peppers
Ravioli
Pastina with peas and carrots!
Cheesecake

I know you all are quivering with excitement!

Kate

St. Patricks day Corned beef and mashed potatoes!

So on St. Patrick's day I embraced my Irish Heritage and made Corned Beef and Mashed Potato's (I just couldn't do the cabbage!) It was so good!! The corned beef was so moist and the glaze I put on it made it so good! The mashed potatoes were very good as well!

Ingredients:

1 piece Corned beef brisket (About 5 lbs)

Boiling water

1/2 C Firmly packed brown sugar

1/3 cup Yellow + Honey Mustard (I used about half of each)

Directions:

Wash the Corned Beef. Place in a roasting pan, and pout the boiling water and pickling spices in. Cover it with a a lid or tin foil. Bake about 3 1/2 hours at 325 degrees F. Or until tender.

Combine the Brown sugar and mustard and mix until it forms a thick paste.

drain the brisket once the 3 hours are up. spread the brown sugar mustard over the top and bake for 30 more minutes uncovered

This is what it looks like when it is done.

ENJOY

Pizzelles

Pizzelles, A traditional Italian cookie; I grew up eating these! The other day I made almond pizzelles, but usually my family requests anise flavored pizzelles (which I must say, are not my favorite) I used almond oil instead of almond extract because almond extract can sometimes become biter. These are like a thin crispy waffle, with powdered sugar sprinkled on top...

Ingredients:

3 large eggs

1 1/2 teaspoons extract (If you are using a flavoring oil use about 1 teaspoon)

1 stick of unsalted butter (softened)

1 teaspoon baking powder

3/4 cup sugar

1 3/4 cup flour

Directions:

Mix all the wet ingredients until well blended. Whisk the dry ingredients and combine with the wet ingredients. Mix well! The batter will be quite thick.

Put a tablespoon of batter in the pizzelle iron.

They are done when the light goes off. Remove with a spatula, and cool on a wire cooling rack

Dust with powdered sugar or with drizzled chocolate.

ENJOY!

Palmiers

Palmier's (Pahlm-YAY) or "Madonna Bra's" ( the alternative name created by Becky) are a french cookie made out of puff pastry and rolled in sugar and folded to resemble palm leaves and baked until the sugar caramelizes. So good, crispy buttery sugary goodness. Could there be anything better? I learned a few things while making these cookies, 1. DON'T USE WAX PAPER!! The caramelized sugar sticks to it within a matter of seconds, it's sticky business.. 2. Always flatten the Palmier's so they don't turn into "Madonna Bra's" I used the palm of my hand.

3. They taste amazing with the Cinnamon , and when they are warm.... This was a fun learning experience, it was very rewarding (In the sense that I ate all of the reject cookies, I just couldn't resist.)

ingredients:

1 box puff pastry

1 cup sugar (Divided into a 1/4 cup for each side of the puff pastry)

2 tablespoons cinnamon

Directions:

On a cutting board sprinkle a 1/4 cup of sugar equally across the board and lay one sheet of puff pastry on the board and sprinkle the top of the puff pastry with a 1/4 cup of sugar and 1 tablespoon of cinnamon. Using a rolling pin, roll the puff pastry out as far as it with stretch without it being to thin. Roll one side up to the middle and then roll the other side to the middle.

Cut the roll into small pieces and then flatten with the palm of your hand.

Repeat for the other piece of puff pastry. Generously grease a metal sheet pan and lay them 2 inches apart (they don't spread very much.)

Preheat the oven to 425 degrees F and bake them for 5 minutes ( If they don't cook just keep setting the timer for 2 more minutes, they will burn in a matter of minutes so stay close for these. )

ENJOY!

Penne in Almond Sauce

Once again Giada De Laurentiis has captured my attention with one of her amazing dinners.. I just couldn't help myself, Penne in Almond sauce.. Mmmm... A thick creamy sauce with succulent chicken, Penne pasta, fresh Parmesan, heavy cream, basil and peas... Heaven, it literally melted in your mouth! This dish is just amazing! The flavors are Fantastic! I can't wait to share it with you all!! I know you will fall in love with it the minute it hits your mouth (and Stomach)! :)

Ingredients

• 1 pound penne pasta
• 2 cups (9 ounces) blanched, slivered almonds
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and smashed (I only used 2 cloves of garlic)
• 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper (I didn't add the extra salt, it really didn't need it)
• 2 cups grated Parmesan
• 1/2 cup chopped fresh basil leaves (I used dried Basil and only about 1 - 1 1/2 Tablespoons)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth.

Pour the mixture into a large skillet and turn the heat on to medium.

Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest.

If your sauce does not thicken, put some of the sauce in a bowl, and add 2 tablespoons of cornstarch to it, 1/2 a tablespoon at a time so that it doesn't clump. Once it is thick add it slowly to your sauce slowly, stir constantly!

Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste.

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated.

Add the chicken mixture, the remaining cheese and the basil.

Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

ENJOY!