Chai Tea Cake

I find that time spent at home means time spent completing every Pinterest recipe I have pinned over the course of a semester. The idea of a chai tea cake naturally caught my attention months ago – I love a good chai latte!

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The recipe actually calls for six chai tea bags, steeped in milk and added into the cake mix. Yum!

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Chai Cake with Honey Ginger Cream

For the cake:

1 and 1/3 cups of milk
6 chai tea bags
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
8 oz of unsalted butter at room temperature

Preheat the oven to 350 degrees. Grease two 9-inch cake pans.

In a small saucepan, bring the milk to a simmer over medium-low heat. Add the tea bags. Remove from heat and allow the tea to steep for five minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

In a medium bowl mix the eggs, egg yolks, vanilla and 1/3 cups of chai milk. Whisk together.

Combine the flour, sugar, baking powder, cinnamon, cardamon and salt in the bowl. Mix together. Add the butter and the remaining chai milk. Beat with mixer.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture. Mix well and divide the batter evenly among the two pans.

Bake the cakes for 26 to 28 minutes. Allow the cakes to cool for 10 minutes. Remove cakes from pans and let them cool completely.

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For the Icing:

1 and 1/2 cups of confectioners sugar
9 oz of cream cheese at room temperature
6 tablespoons of unsalted butter at room temperature
1/2 cup of honey
1 and 1/2 tablespoons finely minced crystalized ginger

Place all the ingredients in a mixer. Mix well.

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Dorm-style bakery

Welcome to my dorm room kitchen. It is definitely not pretty (and yes, I do live with people who don’t like to do their dishes), but since I technically live in a handicap suite, my room is the only one in the building that has a oven and stove. So I guess I can’t complain.

My roommate and I talk about baking a lot, but we still have not invested in flour, sugar, baking soda – the basics. Then I remembered about these cake mix cookies. You only need 3 ingredients, and they are oh-so delicious!

Strawberry Cake Mix Cookies with Chocolate Chips

– 1 box of strawberry cake mix

– 1/3 cup oil

– 2 eggs

– 6 oz of chocolate chips (half of the bag)

Set oven for 375 degrees. Simply add the first three ingredients, and mix. Then fold in the chocolate cups. Shape dough into 1-inch balls and place on cookie sheet. Put it in the oven and cook for 6 to 8 minutes.

   

Super easy, right! You can do this recipe with any flavor cake mix. Strawberry is simply my favorite. Most of the times I make this I double the recipe, which makes about 4 to 5 dozen. Enjoy!

World’s Best Cake

You did it! Congratulations! (If I only had a neon sign I could hang in my window.) But trust me, this is the best cake you will ever have. Today I made it to celebrate a birthday, but really any occasion would do. 

Follow this recipe and you can’t go wrong!

  • 1 box of plain white cake mix
  • 1 cup milk
  • 1 stick (8 tablespoons) of butter, melted
  • 3 eggs
  • 2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening and dust with flour. Shake out the excess flour. Set pans aside.

Place the cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer until the batter looks well blended . Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they are golden brown and spring back when lightly pressed with your figure, 27 to 29 minutes. Let cool. And while you wait, you can make the frosting.

  • 1 stick (8 tablespoons) of butter
  • 2/3 unsweetened cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1/4  teaspoon salt

Place the butter and cocoa powder in a bowl and blend with an electric mixer until the mixture is soft and well combined. Add the confectioners’ sugar, 1/3 milk, vanilla and salt. Beat with the mixer for 2 to 3 minutes until the frosting is fluffy and is lighter in color.

And then frost the cake until your heart’s content. (It really is the best part!)

I was never an architect.

But thanks to an old kit from Williams Sonoma, I am able to make gingerbread houses… from scratch! And with it’s planned out design, all I have to do is make, roll out and cut the dough. Let it bake and then decorate to my heart’s content!

My mom says they will be the centerpiece for Christmas dinner. I don’t know if they are worthy of a centerpiece, but Liz and I sure had a fun time making them!

And can we talk about these 3D tree cookies?!

Christmas Tradition: Cookies!

It’s a tradition in my family that I make Christmas cookies (aka gingerbread cookies) every year. I spend about 5 hours rolling, cutting, cooking and decorating these bad boys (usually by myself), but this year I was blessed with a mother who joined in to help!
And while wondering through William Sonoma, I came upon a can of crushed up peppermints that they had packaged and sold as “Peppermint Snow” (props for the cleaver title!). And of course, it was $24. So I took the idea and made my own, spending only 88 cents.
It was super easy and quick to make. I just took the candy canes (that I found at Walmart for 88 cents), but them in a zip lock bag and hit them until they are small, even pieces. Adding it on top of cookies made a perfect Christmas touch, plus it pairs perfectly with gingerbread. Mom and I probably made around 100 cookies today. So if you’re in the neighborhood, swing by and I’ll hook you up with some delicious cookies and a glass of milk!
PS – It’s a pet peeve of mine when Mr. Gingerbread is without a Mrs. They are always cut out together, and decorated to match. (Call me a romantic!)