A nice little Fall treat to accompany your afternoon coffees and breakfast alike – comes together in no time, no special equipment needed!Continue reading “Pumpkin cupcakes with cream cheese frosting”
A perfect recipe for the Fall when you have way too many apples and way too much applesauce! Can also be made with pears/pear sauce for a twist. The chai spice (recipe below) is a nice change of pace from the typical pie spice that’s floating in the air – try it in place of pie spice or pumpkin pie spice in Fall/Winter baking for variety, or add it to your latte!Continue reading “Chai-spiced Applesauce cupcakes with cream cheese frosting”
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It’s not often that the world changes so dramatically in a span of just a few weeks. When I started this tea pairing challenge a few weeks ago, none of us had any idea what was coming our way. In most parts of the world at this point in time, life as we know it is upended. In some parts of the world, people are fighting for a chance to live in the resources their hospitals can afford them, while elsewhere, others are separated from their families, far far away. Such stories are normally reserved for third world countries, but it is heartening to see it happen in US and Europe. This pandemic has brought the world to its knees, and we don’t know how life will be in its wake.
Whoa, not something you would expect to read if you were browsing for a nice teatime biscuit recipe, huh? Well, it is rather uncomfortable – talking about tea and biscuits like everything is alright in the world. I’ve written myself into a corner here – there are no elegant segues from this topic to tea pairing, so I’m just going to put a pin in it for now (as we are all trying to do by self-isolating…here I go again!), and talk about my favorite thing in these bleak times: tea.
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Apple Cinnamon is so quintessential “October”, I don’t think anything else can even come to mind if you tried. Especially in the US, where it is synonymous with Fall, and all things cozy, warm and annoyingly, tooth achingly sweet.
Which is why, when tasked with pairing this bold, rich and fragrant “Apple Cinnamon Black Tea” by Simple Loose Leaf, I turned to one of my favorite fall-themed cakes for inspiration: apple cinnamon cake with brown sugar cream cheese frosting. The tea brings the Apple and Cinnamon to the table, and the Cream Cheese Cookies you see on the top, bedazzled with turbinado sugar, do the rest!
These are actually simple sugar cookies, transformed by King Arthur flour into something much more complex (yet retaining all of the ease) with the addition of cream cheese and almond extract, adapted again, for simplicity, by Smitten Kitchen.
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I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.
But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.