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Step-by-Step: Amazing Spiced Chai Concentrate & Tasty Kitchen Blog

Step-by-Step: Amazing Spiced Chai Concentrate & Tasty Kitchen Blog
Warm spices, strong tea and steamed milk swirling around in my tummy make chai lattes a favorite during the winter months. It warms me from the inside out in a way that puts coffee and tea to shame. Unfortunately, the chai concentrate from certain coffee chains is too sweet. It never occurred to me to make my own chai. Here are the ingredients you’ll need: cinnamon, ginger, cardamom, star anise, cloves, black pepper, nutmeg, orange zest, tea bags, brown sugar, honey, and vanilla. Start by bringing 4 1/2 cups water to the boil on the stove. Then you need some orange zest. The recipe says to use a piece of ginger. Once the water has come to a boil, remove the pot from the heat and add the tea bags. Then add your cinnamon sticks (we only add two—it just looks like we’re using four because we broke them in half). Then add your star anise and seven cardamom pods. Then add the rest of the spices: the whole cloves, freshly ground pepper, zest (or peel), smashed ginger, and freshly grated nutmeg.

Tracy's KILLER Garlic Bread & shutterbean While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. That’s the secret! If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. And we’re off! Get your butter ready. Chop up your garlic, nice & fine. Put the garlic and the butter in a microwave safe bowl & melt in the microwave. Time for the dried herbs! Put all the herbs in the melted butter. Let the butter sit until it gets harder. Now smear it on your bread! Put the halves back together again. Unwrap your bread and put it under the broiler for 2 minutes. Wait for it to cool slightly and cut up your bread with a sharp knife. Brace yourself. Tracy’s Killer Garlic Bread (recipe by me!) Shutterbean Notes:

Homemade Coffee Creamer My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option. Homemade Cinnamon Strudel Coffee Creamer I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. Homemade Chocolate Almond Coffee Creamer Homemade Pumpkin Spice Coffee Creamer

tutorial: make a yummy natural sugar scrub | oh my! handmade goodness With the holidays around the corner and cold, dry winter weather upon us here in eastern Canada, I wanted to share a nice sugar scrub to make a great handcrafted gift for family and friends on your gift list this year. This scrub will tame the dry, flaky skin winter brings, and makes an excellent stocking stuffer. Here’s what you need to make your own Moisturizing Sugar Scrub: Equipment: Mixing BowlKitchen ScaleSpoonTowel (7)Heavy Bottomed saucepan (5)Pipette or measuring spoons (4) Ingredients: 90 g white sugar (1)30 g brown sugar* (2) *You can substitute turbinado or demerara sugar for a coarse scrub45 g shea butter (honey can be substituted) (3)5 g liquid vegetable glycerine (optional)5 g jojoba or extra virgin olive oil (6)25 drops essential oil of your choice (some popular choices are lavender, sweet orange, and clary sage)2 Vitamin E capsules, broken and contents squeezed into recipe 1. 2/3.

Brazilian Lemonade This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk Instructions: Mix cold water and sugar very well and chill until ready to use. Place 1/2 of the limes in your blender.

How to Cook Summer Vegetables ratatouille's ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff has never done it for you, it’s time for this re-creation. Preheat oven to 375 degrees F.

Orange Blossom Frescas - A beverage for the Morning After I know this is a strange day to post about a refreshing, cold beverage, being we’re in a midst of a Snow Advisory but I’ve been drinking Orange Blossoms with Cranberry and Mint all day long and it’s just too good not to share. I started making Infused Waters out of necessity. Being a poor college student and wanting some variety in my daily menu, I just took fresh fruit and picked some mint that was growing wild on campus and let it ferment for a few hours in ice cold water. But I had no idea that my inexpensive yet delicious beverage actually had roots in Spanish Cuisine a.k.a Aguas Frescas or Fresh (cold) Water! Aguas Frescas is super easy to make. Just slice up some fruit, I like citrus the best, add a few sprigs of mint and place all of it in a pitcher, add water and chill. But you can make it more complicated by adding several different fruits or herbs. Sometimes I like to add a tsp or so of Rose Water to give the beverage a delicious fragrance. AllRightsReserved@BigBlackDog

Eggnog Recipe : Alton Brown Directions Watch how to make this recipe. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. Whisk the egg whites into the mixture. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. In a medium mixing bowl, beat the egg whites to soft peaks. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. Recipe courtesy of Alton Brown, 2005

Big Red Kitchen: More in the Freezer: Cheeseburgers In an effort to health up my family’s lunches, I am steering away from those frozen prepackaged sandwiches that saved me back in my busy December, to homemade frozen sandwiches, and so far so good. The Frozen Chicken Sandwich was a huge hit with my kids so I moved on to trying the Cheeseburger by simply increasing the size of my White Castle-like Sliders. Start by sprinkling a large 11×17 inch pan with dried minced onions and pressing 2.5 pounds of ground beef over top. Remove from oven and cut into 15 equal sized patties. Place each frozen cheeseburger on a bun and wrap in waxed paper and secure with a small piece of masking tape. Place wrapped burgers back in the bun bag and toss in the freezer until your family is ready to pack them in their lunches. These sandwiches have made for very happy children and a relaxed Momma! Need more in your freezer? Oh and if that rat Punxsutawney Phil sees his shadow today, he may see my meat cleaver.

Bake It in a Cake & Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean? Does your love story not have a happy ending? Thanks for visiting Bake It in a Cake! Feel free to contact me with any questions: bakeitinacake@gmail.com.

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