Vanilla Chai Cupcakes

Back in the good old days when I was not obsessed with coffee, I would order a chai tea latte every time I went to a coffee shop.  I learned that chai tea lattes are especially delicious when you ask for a shot of vanilla in them.  When I saw the recipe for Vanilla Chai Cupcakes, I knew I would love them.  It was my first time using decorating bags, and clearly I need more practice.  Nevertheless, they were great cupcakes.

Vanilla Chai Cupcakes

Ingredients:

1/2 cup butter

1 cup sugar

2 teaspoons vanilla extract

2 eggs

2 teaspoons chai spice mix (1-1/2 teaspoons cardamom, 1-1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg)

1-1/4 cup all-purpose flour, sifted

1/2 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon apple cider vinegar

Directions:

1.  Preheat oven to 325 degrees and prepare a muffin pan with paper liners.

2.  Combine the chai spices and set aside.

3.  Cream together the butter and sugar.  Beat in the vanilla and eggs, adding one egg at a time.  Add 2 teaspoons of the chai spice mix.  Alternately fold in the flour and buttermilk, stirring just until combined.  

4.  Mix the baking soda and vinegar, and then stir into the batter.

5.  Fill prepared tins 3/4 full.  Bake for 15-20 minutes.  Cool completely.

Chai-Spiced Buttercream

Ingredients:

1 cup butter

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

remainder of chai spice mix

1 tablespoon cold milk, if necessary

Directions:

1.  Beat the butter until creamy.  

2.  Mix in the vanilla and chai spice mix on low speed.

3.  Beat in the powdered sugar, 1/2 cup at a time.

4.  Add cold milk if frosting is too thick.

5.  Pipe onto cupcakes.

Source:  Gimme Some Oven

Bacon Cheeseburger Spaghetti

I cannot stand the term hot dish.  When my dad called this hot dish, I nearly flipped out on him.  This is NOT hot dish.  THIS is Bacon Cheeseburger Spaghetti, and THIS is darn delicious.

Bacon Cheeseburger Spaghetti

Ingredients:

10 ounces spaghetti, cooked according to package directions

1 pound ground beef

2/3 cup chopped onion

6 slices bacon, cooked and crumbled

3/4 cup ketchup

1/2 cup barbecue sauce

1/4 cup yellow mustard

1 cup chopped dill pickles

2 cups shredded cheddar cheese

Directions:

1.  In a large skillet, cook the beef and onion.  Stir in the bacon, ketchup, barbecue sauce, mustard, and pickles.  Bring to a boil and then reduce heat.  Simmer for 5 minutes.

2.  Add spaghetti and stir into sauce.

3.  Sprinkle cheese over top of spaghetti, remove dish from heat, and cover dish until cheese is melted.

Source:  Taste of Home's Simple & Delicious, March/April 2009

Red Velvet Whoopie Pies

I hate Valentine's Day.  But I love these!  And if one actually liked Valentine's Day, these would be the perfect treat.  

Red Velvet Whoopie Pies

Ingredients:

2 cups flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup buttermilk

2 tablespoons red food coloring

8 ounces cream cheese, softened

3 cups powdered sugar

4 teaspoons vanilla

Directions:

1.  Preheat oven to 375 degrees and line baking sheets with parchment paper.  

2.  Combine flour, cocoa powder, baking soda, and salt.

3.  In a separate bowl, beat butter for 30 seconds.  Add brown sugar and beat until light and fluffy.  Beat in egg and vanilla.

4.  Alternate between adding flour mixture and buttermilk.  Beat after each addition until just combined.  Stir in food coloring.

5.  Drop dough onto baking sheets.

6.  Bake 9 to 11 minutes or until tops are set.  Cool.

7.  Using a stand mixer and the paddle attachment, beat cream cheese until smooth.  Add powdered sugar and beat until smooth.  Beat in vanilla extract.

8.  Pipe filling onto half of cookies.  Top with remaining cookies to make sandwiches.

Source:  Sweet Pea's Kitchen

Turkey & White Bean Chili

I know it doesn't feel much like winter around here right now, but since I'm always cold, I always enjoy a steaming-hot bowl of chili.  I've made this recipe a couple of times, and I will definitely make it again.  It's very easy and quick to make.  It's also very healthy (although the giant piece of beer bread that normal accompanies my heaping bowl of chili probably cancels that out).  This isn't a very soupy chili; it's pretty chunky with a little bit of tomato-juice goodness.  

Turkey & White Bean Chili

Ingredients:

1 Tablespoon olive oil

1 pound ground turkey (93% lean)

1/2 teaspoon salt

1 medium onion, chopped

4 teaspoons chili powder

1 Tablespoon ground cumin

1 can (28 ounces) whole tomatoes in juice, chopped

1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

Directions:

1.  In a large skillet, heat olive oil.  Add turkey and salt.  Cook until turkey is no longer pink.  Add onion and cook until translucent, about 4 minutes.  Stir in chili powder and cumin.  Cook for 1 minute.

2.  Add tomatoes with their juices, beans, and 1/2 cup water.  Heat to boiling and then reduce heat to medium.  Cook, uncovered, for 10 minutes.

Source:  Good Housekeeping, December 2007