Chai Spiced Brownies

When you blog for a while, people start wanting to send you stuff for you to write about. As great as that sounds, it gets a little overwhelming when you are an honest kind of gal who wants to give everyone a shout out, but doesn't want to turn her sacred space into one giant ad.

So a lot of times, I end up saying, "Hey, thanks for wanting to send me your cookbook/food product/kitchen gadget/recipe idea/fill-in-the-blank! It's so nice of you to think of me. I'm happy to share a picture of it on social media {if it's something I like and would actually use}, but I can't pay my bills with artisan crackers so I'm can't promise that I'll have time to write a whole post singing your product's praises."

Ok, maybe I don't say it exactly like that, but that's essentially the message that I send back. And then we might talk a little bit about working together in a business sense, which is when you'll see me mention that a post is "sponsored". {So, THAT'S what that means!}

But every once in a while {though less and less lately because, hello, baby's college fund}, I get an email and I'm like, "Heck yeah, send your chocolate/wine/cheese/awesome little-known fancy condiments right on over!" Then I try really, really hard to highlight the product in a post or use it in a recipe so that no on thinks I'm ungrateful or sneaky, trying to bum delicious things off of generous companies who are trying to promote their products. No one likes a mooch.

It's a fine line to keep this whole blog business both genuine and profitable!

Anyway, I get so much stuff in the mail that my mailman and UPS delivery guys probably think I have a major food hoarding problem. One day I'll have to invite them all in for a feast made out of all the products they've delivered to my door so they can see for themselves what's going on.

But yeah, from time to time someone sends something for you to check out and it gets lost in the shuffle. And then you're cleaning out your pantry one day and you go, "Whoa, this looks like a fancy little tin of chai tea that I probably wouldn't buy for myself, where the heck did it come from??" And then you remember and you feel bad for not doing what you said your were going to do {back in February! eek.} because you've been busy writing and cooking and raising a baby and having a life and keeping your head above water most days. Sigh.

I'm really glad I found this tin of Palais des Thes Chai Imperial because it is a perfect transitional flavor between the pumpkin spice season we're leaving and the turkey/apple/peppermint season we're entering. Really, it's a flavor you can enjoy all year long, but it's such a nice, cozy blend of aromatic ingredients that I think it's most appreciated when it's a little chilly out. {Not that it is here, but you know what I mean.}

Since we are nowhere near sweater weather in these parts, I decided to bake the flavors of chai tea into a brownie. Because I can get down with brownie-eating no matter what the temp is outside.

Chocolate and chai go together swimmingly with the warm, spicy notes of cardamom, pink peppercorn and ginger balancing the sweetness of the chocolate. If brownies and warm spices don't sound like pure comfort, then I don't know what does!

Phew! I feel way better now that this little tin of chai goodness has been unearthed from the depths of my pantry and had its day in the sun. Having a pan full of brownies is a nice perk, too! ;)

Disclosure: I received Palais des Thes Chai Imperial to try for this post. As always, all opinions here are my own. 

Chai Spiced Brownies
Makes 9 large brownies, or 12 decent sized brownies

1/2 cup milk, divided {I used almond milk}
3 tablespoons Palais des Thes Chai Imperial loose tea
1/2 cup {8 tablespoons} butter, melted
3 tablespoons coconut oil, melted
1 1/4 cups sugar
2 teaspoons vanilla extract
2 eggs
1 2/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup semi-sweet mini chocolate chips

1. Preheat oven to 350 degrees. Prepare and 8x8 inch baking pan* by spraying with non-stick spray or lining with foil for easy removal.

2. In a small saucepan {or in a microwave safe cup}, heat milk until steaming. Add loose Chai Imperial and allow to steep for 5-7 minutes. Set aside.

3. In a large bowl, whisk together melted butter, coconut oil, vanilla and eggs until fully combined.

4. Using a strainer, pour milk/tea mixture into a small cup or bowl, pressing on solids to remove as much liquid as possible-- discard tea solids. Whisk 1/4 cup of tea mixture into the wet ingredients. Set remaining 1/4 cup aside for use in glaze.

5. In another bowl, mix together flour, cocoa powder, baking powder and salt.

6. Add dry ingredients to wet mixture and stir until just combined and no dry spots are left. Fold in chocolate chips.

7. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

*You can also make this in a 9x13 inch pan. The brownies will be thinner and may bake a bit faster, so check on them after 18-20 minutes.

For Glaze: 

4 tablespoons butter
3 tablespoons unsweetened cocoa powder
1/4 cup remaining chai spiced milk
1 teaspoon vanilla extract
2 1/2 cups confectioners sugar

1. In a small sauce pan, melt butter over medium heat. Whisk in cocoa powder until dissolved.

2. Remove from heat and add chai spiced milk and vanilla extract.

3. Beat in confectioners sugar until smooth.

Quickly pour glaze over cooled brownies and allow to set, about 20 minutes. Slice and serve brownies.

Earl Grey-Pumpkin Snack Cake

I feel the changes of Fall coming. I almost felt a chill during my morning walk a few days ago. My belly is slowly dwarfing the rest of me as baby boy continues to grow. We started HypnoBirthing classes a few weeks ago {more on that soon}. Our guest room is being converted to a nursery little by little. I turn 33 this weekend.

Lots and lots of change.

All that change makes me want to do things that I'm familiar with just to keep some sense of what I know in my life. Like baking. Baking is always welcome.

Now that coffee giants all over America have officially declared it pumpkin season, I feel ok with doing some pumpkin-infused baking to usher in the seasonal flavors that we all know and love this time of year.

Except, not all of us love those seasonal flavors. Like my Abuela for example. She really, really dislikes some of those spices that are found in just about every Fall baked good you can think of. Says they make everything taste like craft store potpourri.

So, I came up with this recipe in case there are other folks like Abuela out there who just can't get on board with nutmeg and cloves and allspice. No potpourri here, just the fragrant scent of Earl Grey tea, a new favorite of mine.

It took me a while to become a tea person, to be honest. I used to love the idea of tea but didn't really care for the stuff itself. Then I started buying different kinds to sample whenever I'd come across ones that seemed particularly appealing. Now, I've developed a taste for tea {specifically chai or fruity herbal blends} and a major collection that I love to overwhelm friends with when they come over.

Earl Grey has such an aromatic quality to it since it's made with bergamot, an extract that comes from citrus. And you know me. I love anything citrusy. It doesn't scream "orange" or "lemon", but has such a pleasant fragrance that I'm not sure which I enjoy more: Sipping it or letting my nose linger above the cup.

The flavor goes surprisingly well with pumpkin, as I found when I combined the two in this snack cake. This super-moist cake doesn't even need any frosting, but hey, why not gild the lily while we're at it, right? Can you really go wrong with tea-scented cream cheese frosting? I think not.

It's everything you love about something familiar... with a little change sprinkled in for good measure.

Are you feeling Fall's changes in your life? Do tell!

Earl Grey-Pumpkin Snack Cake
Adapted from Dixie Crystals
Makes 9 servings

1/4 cup milk {I used almond milk}
2 Earl Grey tea bags
1 cup all-purpose flour
3/4 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
Scant 1 cup pumpkin puree
1/2 cup vegetable oil

1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray. {I just use my Misto filled with olive oil.} Set aside

2. Heat milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag.

3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

4. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.

5. Add wet mixture to dry mixture and stir until just combined {make sure there aren't any lumps but don't overmix}.

6. Pour batter into prepared baking pan. Bake for about 40 minutes.* Remove from oven and allow to cool completely before frosting.

*You may want to check for doneness at 30 or 35 minutes, but it took closer to 40-45 in my oven. This cake is very moist and did not have a crumbly texture for me, but had I left it in a little longer it may have created more of a crumb.

Earl Grey Cream Cheese Frosting

2 tablespoons milk
1 Earl Grey tea bag
4 tablespoons butter, softened
3 ounces cream cheese
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

1. Heat milk to steaming; steep tea bag in milk for about 5 minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.

2. In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.

3. Add about 1 tablespoon of tea-steeped milk. Add vanilla extract. Beat until smooth. {If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more milk.}

Frost cooled cake completely. Sprinkle with cinnamon for garnish, if desired. Slice and serve.

Brunch Week: Pineapple-Basil Tea

What's not to love about brunch?

It's late enough in the day that it doesn't require an early wake-up {I'm not a morning person}, and early enough that you don't have to feel guilty about spending a few hours nibbling and chatting with friends.

It allows for larger portions since you're combining two meals of the day. {Right?}

It makes drinking champagne or vodka before noon perfectly acceptable behavior.

It combines the best of breakfast and lunch with room for indulgences that don't usually appear until after dinner.

In short: Brunch rocks.

And this week, as we gear up for the culminating brunch event of the spring -- Mother's Day -- I'll be sharing a whole collection of brunch recipes compiled by a talented group of food bloggers who love brunch as much as I do. {Hi gals!}

But the Brunch Bonanza doesn't just stop there. {Because what fun would that be?}

We're also going to be giving you an opportunity to win some absolutely fantastic prizes {20 of them, to be exact!} from the best sponsors. Ever.

These generous folks have put together some must-have items that are perfect for getting your brunch on at home!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:  

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

      

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

So cool, right?

You know what else is cool?

This refreshing Pineapple-Basil Tea.

I love pineapple anything. The sweet, tropical flavor just screams "relaxation" to me. Paired with herbal, fragrant basil and robust black tea, it's heaven in a glass. And the perfect beverage for a leisurely brunch with friends or family. It's an unexpected twist on a brunch staple, and the perfect thing to sip on while enjoying all of your favorite dishes.

Make sure to check out the other scrumptious recipes shared today by the lovely ladies of Brunch Week, and check back this week for many more brunch ideas!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Don't forget to try your luck on winning one of the giveaway prize packs... if you could choose, which would you want to win?

Ready to enter?? GOOD LUCK!

a Rafflecopter giveaway
Disclosure: I was not compensated for this post, but am among a group of bloggers to receive free products and promotional items from a few of the sponsors mentioned above. As always, all opinions are my own!

Pineapple-Basil Tea
Adapted from Southern Living

For Pineapple Syrup:
1 cup water
1 1/2 cups sugar
2 cups fresh pineapple, chopped

For Tea:
3 cups water + 6 cups cold water
8 black tea bags
1/4 cup fresh basil, chopped


1. In a medium saucepan, combine water, sugar, and chopped pineapple and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Pour the pineapple mixture into the blender and process until smooth. {You may want to cool it slightly as hot liquids can be dangerous to blend at high speeds!} Pour the mixture through a fine mesh strainer into a pitcher, pressing on the pulp.

3. Meanwhile, bring 3 cups of water to a boil. Add the teabags and boil for about a minute, then remove from heat and allow to steep, about 10 minutes. Toss the teabags after steeping. {Or, check out these 10 cool things you can do with used tea bags!}

4. Add the tea to the pitcher containing the pineapple mixture, along with the chopped basil* and 6 cups of cold water. Stir well to combine. Refrigerate to chill.

Serve over ice and garnish with pineapple slices if desired.

*I found that I wasn't a big fan of the little floating basil leaves while I was sipping, so it might be a good idea to serve this tea with a straw. :) Alternatively, you can infuse the tea with the flavor of the basil leaves by adding it to the water while the tea is steeping, then straining out the leaves before pouring it in the pineapple mixture. This way, you have the flavor of basil without the floating particles!

Prep Praises: TeaLicious Tearoom in Delray Beach, FL

Two weeks ago, I had the pleasure of attending a lovely bridal shower at TeaLicious Tearoom in Delray Beach, Florida. {Cute name, huh?}

You know how lots of little girls have make believe tea parties at home, hosting fancy little soirees for their favorite stuffed animals? I've never really outgrown the desire to sit down to a dainty tea party as an adult. Luckily, the company has gotten a bit more, well... alive. :)

My family and I have attended tea parties before and really enjoyed them. I wondered how TeaLicious would compare to the beautiful Chesterfield Hotel in Palm Beach, where we attended our last tea-sipping affair, and was pleasantly surprised to find that TeaLicious has a charm all its own.

The ladies who hosted the shower did a wonderful job of decorating and adding beautiful details to the already inviting space.

TeaLicious is whimsically adorned with touches that give the tea room a feel that is a cross between Alice in Wonderland and the Royal Palace. Wallpaper donning birds, butterflies, and blooms serve as a playful backdrop for gilded antique-style mirrors and jeweled chandeliers. The mix-and-match chairs at impeccably set tables add to a lighthearted feel... because nobody likes a "stuffy" tea party.

Our table was set with delightfully mismatched teacups, saucers and elegant dishes, waiting for a taste of TeaLicious' teatime menu.

Menu

Drinks

Mimosas & Bellinis

Tea {of course!} 

Soup Course

Minestrone

Tiered Server

Egg Salad Tea Sandwiches

Chicken Salad Tea Sandwiches

Tuna Salad Bites

Cucumber Cups with Cream Cheese & Radish

Eggplant & Hummus Wrap Bites

Brie, Apple, & Walnut Spread Crostini

Assorted Quiche

Stuffed Mushrooms

Spanakopita Bites

Warm Strawberry Scones with Jam & Clotted Cream

Sweet Bites

Banana Tea Cake

Oreo Truffles

Mini Cream Puffs

From the moment we arrived, our glasses were filled with Mimosas or Bellinis. The champagne was free-flowing, as was the tea. I know it's a tea room, but I was amazed by the collection of teas they offer on their extensive menu. {I chose Coconut Key Lime, and it was wonderful!} Each guest was given an entire teapot steeping with their selection.

We were happy that the bites were substantial with all the bubbles that were being consumed! Our server, who was ever so accommodating {and we had a rowdy bunch at our table!} told us that the food was made in-house daily. Everything is brought out on fancy three-tiered servers that are overflowing with both sweet and savory offerings.

While I don't normally make it a point to review restaurants {unless I find them too good not to share!}, I thought TeaLicious was definitely deserving of some Prep Praise! They made sure that the Bride-to-Be, Christy, and her guests had an unforgettable time, and I would highly recommend it to anyone looking for a place to hold a luncheon or tea party.

The bride & groom to be! Cutest. Ever.

Sure, TeaLicious isn't everyone's "cup of tea" {I think the husband would fidget his way into breaking one of their delicate embellishments}, but if you find the urge to sit among the tea-drinking set from time to time, stop by TeaLicious in Delray Beach. 

Pinkies Up!

Inspired by the tea time menu at TeaLicious, I'm sharing these savory Ham & Cheddar scones that would be the perfect accompaniment to an afternoon tea service. A flaky, buttery crust on the outside with a soft, pillowy middle, these scones are dainty in demeanor but bold in flavor!

Ham & Cheddar Scones

Adapted from Better Homes & Gardens

1 3/4 cups all purpose flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
Pinch of salt
8 tablespoons {1 stick} cold butter, cut into small dice
1/4 cup cooked ham, cut into small dice
1/2 cup sharp cheddar cheese, shredded
1 teaspoon dried dill weed
1 cup non-fat Greek yogurt
1 egg
1 tablespoon Dijon mustard

1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment or a silicone baking mat. Set aside.

2. In a blender or food processor, combine all purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt.

3. Add diced cold butter to mixer and pulse until the butter is incorporated and looks like coarse crumbs. {You can do this by hand, too, but I find it easier to give it a quick blitz.}

4. Transfer flour mixture to a medium bowl. Add ham, cheese, and dill weed and toss together.

5. In a small bowl, whisk together Greek yogurt, egg, and Dijon mustard until smooth. Pour into the dry mixture and mix together until just moistened. {Don't overmix.}

6. Scoop mixture out onto a lightly floured surface. {It will be crumbly.} Knead it a few times {5-6} until it starts to come together and hold it's shape. Try not to over-knead it or you'll get tough scones.

7. Pat the mixture into a large disk about 3/4 of an inch thick. Using a biscuit cutter, cut out scones and place onto prepared baking sheet. Alternatively, you can cut it into wedges. {Optional: Brush a little half and half or cream on the tops to help the tops glisten.}

8. Bake for about 20-22 minutes or until golden brown on top and around the edges.

9. Cool a bit on a wire baking rack. Serve nice & warm!

Tailgate Thursday: South Carolina Edition!

Is it just me or do Thursdays just keep coming faster and faster??

Guys, I cannot tell you the excitement I have for this weekend's game against the South Carolina Gamecocks. In fact, I have had to do everything in my power to not let my dear husband convince me to pack up the car and drive back up to Gainesville to be present at that game.

Must... stay... strong. ;)

Since we can't be there in person, we'll just have to do the next best thing: Make some Carolina goodies to snack on during the game {and scream at the TV at the top of our lungs!}.

The University of South Carolina is located in Columbia, South Carolina, a city where "historic homes and antebellum mansions nod to a bygone era while high-tech start-up companies and arts enthusiasts thrive in the urban revitalization occurring in the downtown area." {According to the Columbia Visitor's Bureau website}

Sounds to me like the best of both worlds!

Like many other colleges in the South, Gamecock fans definitely have their fair share of tried-and-true tailgating recipes. One of them is classic Carolina BBQ.

Since I'd never tried Carolina's mustard-based barbecue, I thought I'd give it at try for Tailgate Thursday!

1. Garnet Kamikaze Cocktail, 2. Cocky Pockets,
3. Sweet Tea Cookies, 4. Garnet Baby Got Back Dress by Twelve Satudays

As always, we start off with a cocktail creation by Carla... The Garnet Kamikaze! Sweet, delicious, and most importantly... Garnet!

My Cocky Pockets are a fast, and easy addition to any tailgate menu. I combined shredded chicken with some Carolina-style BBQ sauce {you can use your own if you have your own secret recipe!}, and stuffed it inside some store bought biscuits {which, admittedly, I am not used to using... but when time's a factor, you do what you can!}. Best of all, they are handheld for low messiness and high portability.

These Sweet Tea Cookies were my favorite addition to the Gamecock menu. The Southern staple of sweet tea in cookie form? Absolutely genius! Soft cookies with a hint of tea and lemon flavor, topped off with a sweet tea glaze. The only thing missing is an ice cold glass!

{Fun fact: Liz from Twelve Saturdays is an avid Gamecocks fan! Hopefully we'll still be on speaking terms after this weekend's game!}

Keeping my fingers crossed that my Gators can pull off another win this weekend... but I hope you Gamecock fans out there will still enjoy some of today's picks for your tailgate menu and have a fantastic gameday!

Garnet Kamikaze
by Carla from Haute Cocktail

2 oz Vodka
2 oz Triple Sec
2 oz Lime Juice
1/2 oz Grenadine

Place all ingredients in a shaker, shake and serve over ice. Garnish with a cherry, if desired.

Cocky Pockets

For Sauce {Adapted from Food Republic}:

1/2 cup mustard of your choice

1/2 cup apple cider vinegar

2 heaping tablespoons light brown sugar

1/4 teaspoon Cayenne

1 tablespoon unsalted butter

 

Whisk together all ingredients except butter in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and whisk in butter until melted. Set aside until thickened.

 

For Pockets:

 

1 can refrigerated biscuits

2 chicken breasts, cooked & shredded

1/4 to 1/3 cup Carolina barbecue sauce

 

Assembly:

 

1. Mix together shredded chicken and desired amount of barbecue sauce. Set aside.

 

2. Flour your work surface lightly. With hands {or rolling pin, but I'd rather have one less thing in the sink!}, flatten each biscuit individually into about a 4 inch circle. Scoop about 1 tablespoon of chicken mixture into the center of each circle.

 

3. Fold over biscuit into a half moon shape, then seal each circle by pinching edges carefully with fingers. {You can use a little bit of water around the edge if yours aren't sticking.} Using the tines of a fork, crimp the edge of each pocket.

 

Bake:

 

1. Preheat oven to 400 degrees.

 

2. Prepare a cookie sheet with parchment paper. Set aside.

 

3. Place sealed pockets onto baking sheet and bake for 10-12 minutes until puffed and golden brown.

 

Serve pockets with extra barbecue sauce for dipping.

 

 

Sweet Tea Cookies
adapted from The Christian Science Monitor
1/4 cup milk
1 tea bag
1 1/2 cups all-purpose flour
2 teaspoons baking powder
A pinch of salt
1 stick butter
1/2 cup + 2 tablespoons sugar
1 egg
1 1/2 teaspoons lemon zest


1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats.

2. Heat milk in a microwave safe cup for about 50 seconds on  high. Remove from microwave and place tea bag in milk to steep until milk is cool, about 15-20 minutes.

3. Combine flour, baking powder, and salt in a small bowl. Set aside.

4. Cream together butter and sugar until light and fluffy.

5. Add egg and lemon zest and mix until fully incorporated.

6. Add cooled milk/tea mixture.

7. Slowly add in dry ingredients. Mix until just incorporated and a soft dough forms.

8. With a cookie scoop or a tablespoon measure, scoop cookie dough onto prepared baking sheet about 2 inches apart.

9. Bake for 10-11 minutes or until cookies are puffed and set and edges just begin to turn golden.

10. Remove from oven and allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack.

For Glaze:

1/4 cup water
1 tea bag
2 cups powdered sugar

1. In a microwave safe cup, heat water until just boiling.

2. Place tea bag in water and steep for about 15 minutes.

3. In a small bowl, place powdered sugar. Add tea a tablespoon at a time until a thick glaze is formed.

4.  Dip cookies, one by one, upside down in glaze and allow excess to drip off. Flip and place onto cooling rack to set.

"Chai" Love You

Steve makes fun of me all the time {for various & sundry reasons} because he is amused by the fact that I always have to end each meal with a little something sweet.

I won't deny it.  Whether it's some fruit, a piece of chocolate, or a pint of some ice cream... I look forward to that moment when I can indulge my sweet tooth.

I've also become quite fond of having a nice hot cup of something to sip on in the evenings. Most of the time it's hot cocoa {which goes great with Homemade Vanilla Marshmallows}, decaf coffee {because I'd rather not be bouncing off the walls into the night}, or, more recently, a soothing cup of tea.

But to be quite honest, I haven't always been a huge fan of hot tea. That is, until I tried Chai.

I got hooked on Chai when I used to frequent Starbucks as my "office" and happened to have an excess of Starbucks gift cards. There is something so snuggly and comforting about the flavors in Chai Tea. Cinnamon, cardamom, ginger, cloves, and pepper combine to form a warm, comfy blanket in tea form.

So, imagine my elation when I found this recipe for White Chocolate Chai Tea. Holy. Moly.

Combining a sweet treat and delicious hot tea blends both of my evening indulgences into one amazing treat... one that even Steve joined me in sipping on. I can't imagine a sweeter way to end the day.

White Chocolate Chai Tea
via Lindt USA

Yield: 4-5 servings

2 cups water

2 chai tea bags {I use Twinings French Vanilla Chai}

2 cups Milk

1 (3.5 oz) Bar Lindt White Chocolate, chopped or 3.5 oz of white chocolate chips 

1 teaspoon vanilla extract

1.Boil water in a saucepan (or microwave), add tea bags, remove from heat.
2. Allow to steep five minutes then discard tea bags.
3. Heat milk until steaming in saucepan or microwave.
4. Place chocolate in a small bowl and pour ¼ of steaming milk over chocolate, stirring until chocolate is melted.
5. Stir chocolate mixture into hot milk; add chai and vanilla extract.
6. Serve hot in tea glasses or mugs.

A Week of Pineapples!

I hope you had a nice, relaxing weekend. Our weekend consisted of a lot of lazying around, eating, movie watching, beach time, and even a little bit of organizing. It's amazing what you can accomplish {or not accomplish, as the case may be} when you are actually home.

While I was organizing my pictures and blog posts for the week, I noticed an interesting theme developing: Pineapples! Three recipes, to be exact, that starred this delightfully sweet, spiky fruit. And so, it got me to thinking that perhaps I'd make this week all about pineapples.

When I think of pineapples, I think of vacation. Scooped out pineapples boasting rummy cocktails, topped with cute little umbrellas. Sweet, juicy fruit salads brimming with tropical fruits. Icy sorbets served in pretty glasses. It's no wonder pineapples are one of my favorite fruits. I can practically smell the suntan lotion.

While pineapples are obviously quite sweet in nature, they make fantastic additions to traditionally savory dishes. They have just the right amount of tang to add that unexpected kick to a salty dish, and just the right amount of natural sugar to work it's magic in desserts and drinks.

Plus, pineapples are known as a symbol of hospitality and warm welcome. Who doesn't love a friendly fruit?! :) 

Today, I'm kicking off Pineapple Week with a drink recipe that is refreshing and simple, and even a little on the healthy side thanks to the green tea. Throughout the week, I'll post an appetizer, main dish, side dish, and dessert, that all incorporate... you guessed it... pineapple! Whether you decide to buy a whole pineapple and cut it up yourself or you take the easier route and purchase it conviently chopped and ready to go, I hope you'll give some of these pineapple-y dishes a try and add a little taste of tropical to your week!

Pineapple Mint Green Tea Cooler
an original Kitchen Prep recipe! {but inspired by a recipe found in Alicia Silverstone's The Kind Diet cookbook.}

You'll Need:

• 4 cups hot water {not boiling, this will make green tea release tanins that make it bitter}
• 3 green tea bags, I used Bigelow All Natural Organic Decaffienated Green Tea
• 1/2 cup all natural pineapple juice such as Ceres, sold at Whole Foods
• 2 limes {1 juiced, 1 sliced into wheels}
• A handful of fresh  mint leaves
• 1/2 cup all natural pineapple juice
• Sugar or your choice of natural sweetener {I used approx 1/8 cup natural cane sugar}

1. Steep tea bags in hot water, about 5-7 minutes depending on how strong you like your tea.

2. Meanwhile, in a large pitcher, add mint leaves, sugar, 1-2 slices of lime, and the juice of 1 lime. Using a wooden spoon muddle together to release the mint flavor from the mint leaves, much like you would when making a mojito. This step isn't mandatory, but it will make a mintier tea than just throwing the leaves in and calling it a day.

3. Add pineapple juice and tea into pitcher. Cool in refrigerator.

4. Serve in tall glasses with ice. Rim glasses with sugar if desired and garnish with lime wheel.