Friday, December 25, 2009

Spice Up Your Life

Listening to: "White Christmas" by Bing Crosby

Ok, I have a confession to make. If you've known me for any time at all, you probably know this already, but I just feel the need to put this out in the open. Ready? Brace yourself...

I. Hate. Oranges.

Phew, glad to get that one out in the open. But seriously. I think they're annoying to peel, they don't taste good half of the time, and they're gross with chocolate. Hence, I hate them. Don't get me wrong, I like versions of oranges like clementines, or on occasion even a glass of orange juice. But the fruit themselves? I'll pass, thank you.

So you'll imagine my shock when I saw a recipe for orange chai cupcakes and actually wanted to try it. But I need to clarify, while I hate oranges, my love for chai runs strong. It's like Christmas in a cup! How can you hate that? So, instead of including orange juice, I modified it for my taste. And it was a success! Extreme success. My whole family approves, so I know yours will too!

But just a warning, this frosting is good. REAL good. You may find yourself eating it out of the piping bag...but you know what? It's the holiday season. Treat yourself, you deserve it.

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Chai Cupcakes with Spiced Swiss Buttercream
makes about 24 mini cupcakes and 8 normal cupcakes (I ran out of mini pans, ok?)
Really, REALLY adapted from this recipe

Cupcake Ingredients:
  • 2.5 cups sifted flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar, packed firmly
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 chai tea bag
  • 3/4 cup water
  • 1/2 cup buttermilk
Preheat the oven to 350F. Spray cupcake pans of choice with baking spray or pop in some cupcake liners.
Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl and set it aside.
Using the water, brew your tea. Whatever method you choose should work fine. I boiled the water in a small saucepan then added the tea bag. Leave the bag in for about 3-5ish minutes, it all depends on how strong you want it! Remove the tea bag and put aside to come to room temperature.
Combine oil, sugars, eggs, and vanilla extract with a mixer. Mix at medium to high speed for 5 minutes, making sure you scrape down the sides of the bowl often.
If you don't have buttermilk, on hand (let's be real, who does?) there's plenty of substitutions. I put 1.5 teaspoons of white vinegar in a 1/2 cup measuring cup, then filled it with milk. Put that in a separate bowl and let it sit for 5 minutes and you're good to go! Combine the cooled tea and buttermilk (or substitute) in a separate bowl.
Add the dry ingredients and the buttermilk/tea mixture to the sugar mixture, beginning and ending with the dry ingredients. Mix until fully incorporated and the batter is smooth.

Distribute into your cupcake pans of choice, baking about 12-15 minutes for the mini ones and 20ish minutes for the bigger ones (sorry, I didn't really watch the timer!). They'll become a nice golden brown and you should be able to insert a toothpick and pull it out clean. Let them cool completely before frosting.

Frosting Ingredients
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1.5 sticks of salted butter, cut into 12 pieces
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
Put the egg whites and sugar into a glass bowl that fits snugly in the top of a saucepan, but doesn't completely fit inside. Boil water in the saucepan, making sure that when the bowl sits on top it doesn't touch the water. Stir the egg whites and sugar over the water until the sugar dissolves. Then, remove from heat and beat the mixture until it becomes white and doubles in size. Add the vanilla and spices on a low speed, then add the butter one piece at a time, mixing well after each addition. It might look curdled and gross, but don't fret! It will come together, I promise. After all the butter is added, continue beating for about 5-10 minutes until everything comes together and becomes fluffy and pretty. Put in a pastry bag (or freezer bag, in my case) and pipe away! Then, eat the rest with a spoon and have no regrets.

Happy Holidays, all!

Wednesday, November 25, 2009

Beginnings and Indoor S'mores!

Listening to: "Sweet Disposition" by The Temper Trap

Hello, all! So here it is...I caved and made a food blog! You'll have to bear with me on the times when I don't post pictures. I just have a point-and-shoot camera that doesn't produce the high quality pictures that I would like, so for now it might just be recipes sans pictures! You'll live. Promise.

My first recipe is a childhood favorite of mine. I would always bring it to elementary school on my birthday. I found it about a month ago and have made it a couple of times and it's always a hit! Give it a shot. You won't regret it.

Indoor S'mores


  • 8 cups (13 oz box) Golden Grahams cereal
  • 6 cups (10 oz bag) miniature marshmallows, divided: set one cup aside for later!
  • 1 1/2 cups milk chocolate chips
  • 5 tablespoons butter or margarine (make sure to cut it up! It will melt better)
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract

1. Heat the 5 cups of marshmallows, chocolate chips (If you get the smaller, 8 oz I think, bags feel free to dump the whole thing in...a little more chocolate never hurt anyone!), butter, and corn syrup in a medium saucepan over low heat. Keep stirrin' until it's all smooth and melty. Remove the pan from the heat and add the vanilla extract.

2. Refrain from eating chocolate mixture with a spoon.

3. Refrain from eating chocolate mixture with your finger. Just speakin' from experience, here.

4. Pour the cereal into a large bowl. Make sure it's big enough that you can really stir it around.

5. Pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marshmallows. You have two options for serving this tasty delight (I know, right? I'm just so generous). If you want to go traditional, press the mixture into greased 9x13 pan. Refrigerate for 1 hour or until firm then cut it into bars. If you want to get fancy, cover a cookie sheet with parchment paper and just dollop out some of the mixture into individual servings. Refrigerate until you can't stand it anymore and have to try one.

So there it is! Make it for your next event, pot luck, or rainy day and you're sure to be a celeb in no time.