Chai Tea Cupcakes
This decadent and delicately spiced cupcake recipe makes a perfect tea party pastry and will impress your guests with a fun presentation idea.
INGREDIENTS
1/2 cup liquid chai concentrate (available in the tea section of your local grocery)
1/2 cup milk (I used skim milk)
1/3 cup applesauce
1 tablespoon vinegar
1 teaspoon vanilla extract
1/3 cup uncooked quick oatmeal, not instant
1 1/2 cup all purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup light brown sugar
1/2 cup flaked coconut (I skipped the coconut)
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
Add chai, applesauce, vinegar, extracts, and coconut. Mix well, and pour the batter into the prepared pan.
Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Best served warm, cut into rounds and top with Chai Mousse (see recipe below).
Chai Mousse
INGREDIENTS
1/2 cup liquid chai concentrate
1 ounce (small box) of sugar or fat-free instant pudding, vanilla or cheesecake flavored
8 ounces fat-free whipped topping, well thawed
INSTRUCTIONS
Pour chai concentrate into 4 cup or larger measuring cup.
Add pudding mix and stir with spoon until thick and lump free, about 1 minute.
Fold in whipped topping until evenly combined.
Place in refrigerator and allow to firm. Use as a topping.
Serving Chai Tea Cupcakes in Teacups
Cut the cake with a biscuit cutter to create individual rounds. Place the round of cake into a ceramic or glass teacup and top with a heaping dollop of Chai Mousse.
By: Kim Kropp
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Baja-Battered Fish
- 3/4 cup beer, preferably lager or pilsner
- 1/2 cup all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper
- 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
- 3 tablespoons canola oil, divided
| 1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides. |
| 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately. |
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Double Chocolate Treat
Ingredients
- * Kirkland Organic Plain Soy Milk, 2 cup (remove)
* Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla, 4 Serving (remove)
* EAS Chocolate Protein Powder, 3 serving (remove)
Directions
Number of Servings: 4
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 387.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.6 g
- Protein: 21.3 g
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Double Chocolate Treat
Ingredients
- * Kirkland Organic Plain Soy Milk, 2 cup (remove)
* Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla, 4 Serving (remove)
* EAS Chocolate Protein Powder, 3 serving (remove)
Directions
Number of Servings: 4
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 387.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.6 g
- Protein: 21.3 g