Vanilla Chai Clouds

After spending a week at home, which was well deserved after such hectic exam schedules and THON exhaustion - I finally got some time to myself. This obviously meant cooking and baking periodically even though I've been on this new health kick (ha). I found this recipe in a magazine sitting in my kitchen and thought it was such a classic idea to combine such warm and earthy flavors into a light airy cupcake.
I knew these cupcakes would be a success in my household considering how much chai (tea) my parents actually drink on the daily.
There are 2 separate bowls you'd have to make for this cake - the chai mix and the batter. The mix is what goes into the batter as well as into the icing, if you're making a vanilla icing (I chose not too just because I know my family isn't the biggest fan)
The actual chai mix is as follows:
1 1/2 teaspoon ground cardamom
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

The cake mix is as follows:
For the cake:
1 stick (1/2 cup) butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs (not required)
1/2 quantity chai spice mix (recipe above)
 1 1/4 cups plain flour, sifted
1/2 cup buttermilk (or regular milk at ROOM TEMP)
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar

For the Vanilla Chai Buttercream:
2 stick (1 cup) butter
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/2 quantity chai spice mix
1-2 tablespoons cold milk, if needed

Preheat your oven to approximately 325 degrees F. In a small bowl, combine all of the chai ingredients, mix it up with a spoon so its well formed.  In a fairly larger bowl, cream together the butter and sugar for a few minutes, add the vanilla and your kitchen is going to start smelling so sweet, you're going to want to eat the air. Add half the quantity of your spice mix (this will be about 2 teaspoons) and stir until well combined. Add in the flour and buttermilk (or regular milk) alternately (starting and ending with flour). In a small bowl, mix together the baking soda and vinegar. It will bubble up and form a paste, then add it to the batter. Stir until just combined, then spoon into prepared cupcake pan until 3/4 full. Bake for 15-20 minutes.
In the bowl of a stand mixer, beat the butter until it is creamy. This will take a few minutes! While the mixer is on low, add the vanilla and remaining spice mix (about 2 teaspoons). Carefully add in the powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness and texture. If you think that the icing is too thick to be a proper icing, add some COLD milk and slowly mix together again to get rid of any air. 
Since I did not make icing, I added a regular store bought vanilla icing to the tops of my cupcakes just for a little more sweetness! hope you like them!

 

Sunny Swigs

Recently spring has made a daunting appearance, very much appreciated by the people on campus. So many smiling faces, so many cute spring outfits and hipster stylin' sunglasses! This beautiful weather makes me want to make fruity, tropical drinks and just sit outside with a book (unfortunately, it would be a textbook). I was reading an article about how studies have shown how important antioxidants are, and how a lot of people are underrating their goodness. This fresh, light and tangy drink will definitely put more of a smile on your face than the weather already has! Feel free to keep it virgin or add a twist to it! You could add rum or even vodka to add your twist!

6 to 8 lemons (2 cups of lemon juice), plus lemon slices
2 cups water
1 to 2 cups ice
1 cup simple syrup
1 pint of blackberries (replace with any fresh berry, raspberry or blueberry)

Prepare the simple syrup by bringing one cup of sugar and water to boil, stirring until dissolved. Let cool.

In a large pitcher, muddle the blackberries, make sure to smash them completely or it will be hard to sip the fruit through a straw. Stir in the 2 cup of lemon juice, and 2 cups water. Add the ice and lemon slices. Serve in a glass with extra lemon slices if desired.
This should make about 6 cups of lemonade! Hope you like it! :) Let me know if you use any other berries and of your successes!
 

Springing into Spring

Its sunny and warm - no need for UGG's, gloves or jackets or even looking like an Eskimo anymore! Its finally spring time! So with this well awaited weather, this recipe will make you smile with its simplicity yet cool and refreshing tastes! A simple combination of some noodles, and vegetables along with some Vietnamese flavors will remind you of how light a salad can and should be.

To start off you want to make the 'dressing' to this salad - in case you didnt know, I'm a vegetarian so this dressing can be made with fish oil instead of soy sauce but this is how I would make it:
Dressing:
3 table spoons lemon juice
3 table spoons soy sauce
3 table spoons chilli sauce
3 table spoons vegetable oil
2 cloves garlic, finely chopped
1 table spoon sugar
-Whisk everything into a small bowl and make sure its a good enough consistency in order to become a dressing!

For the salad:
8 ounces (1 box) rice noodles
2 large carrots, grated
1/4 medium cabbage,(purple or green) shredded
1 cup frozen green peas
1/2 cup thin-sliced scallions
**OPTIONAL: 1 tablespoon toasted sesame seeds**

Cook the noodles following the directions on the back of the box. It should be fairly simple, bringing some water to boil and adding the noodles...make sure to keep checking on them so they aren't overcooked! Rice noodles are more gentle than regular pasta so please keep stirring the pot so they don't stick to each other! Add all of the chopped vegetables to the pot about 2 or 3 minutes before the noodles are ready. Drain all the water and add the sauce in portions.. continue to toss around all the vegetables and the noodles while you add all the sauce!
Enjoy and Happy Spring!

A Little Green

My apologies about the lack of blogging! It has been a hectic February with everything I had going on in my schedule! My school proudly raised over $10.6 million dollars for children fighting pediatric cancer and that is basically where my entire month of February went. Considering how soon St. Patricks Day is, I found a spiked recipe that I think fits the day pretty well!
These delicious cookies are just a great way to continue the festivities on that very green Saturday! I hope you guys like them!
PS. You don't have to wait until St. Patricks day to make them! ;)
2 sticks unsalted butter, room temp
1&1/2 cups sugar
1 egg**
1 egg yolk**
1teaspoons vanilla extract
4 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Baileys

1. Cream butter and sugar till light and fluffy.
2. Add egg and egg yolk. (not necessarily if you add in some milk instead!)
3. Mix in vanilla extract.
4. Alternate adding in dries with Baileys till combined.
5. Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
6. Roll out dough & cut out cookies using a shamrock cookie cutter (festive and cute!)
7. Chill cookies at least 30 minutes before baking to keep their shape.
8. Bake at 350 degrees for 12-13 minutes rotating once halfway through.  Start checking them after 10 minutes.  As soon as they get a little blonde on the edges, they're done. 

If you want to make shamrock sandwiches here's a great filling:
2 sticks unsalted butter, room temp
2 & 1/2 cups powdered sugar
6 tablespoons Baileys
 2 teaspoons instant espresso powder

1. Cream butter and sugar, adding a little sugar at a time so you don't have a sugar shower.
2. Add extract and Baileys.
3. Fill cooled cookies.