Vanilla Chai Apple Sauce or Ice Cream Topping

So, I was making myself a cup of tea and then saw the old apples sitting on the counter. So I thought to myself, "hrmm.. Michelle, you brilliant woman you. Why don't you make some apple topping WITH the chai tea?" And so, I did! Something a little spicy to go with some sweet homemade vanilla ice cream on a warm summer afternoon. Please hold your applause until after the recipe. ;)

Vanilla Chai Apple Sauce
- 5 Organic Apples that are a bit on the old side, but aren't bad
- 2-3 cloves
- 2-3 cups of hot chai tea (I used a blend from Teavana)
- 1 vanilla bean (I recommend using a Tahitian bean. They go better with fruit.)
- 1 1/2 tsp of raw sugar
- Cinnamon - I didn't measure this since it is up to personal preference and I was lazy. I'd say I used around a teaspoon for a really mild sauce.
- a dash of cardamom

1. Wash and cut up apples into 1 inch chunks. I left the peel on mine, but you can remove it if you'd like.
2. Toss apples in pot with hot chai tea and spices. Bring up to boiling then turn down and let it simmer until the apples are tender.
3. Run full mixture through food processor or a blender until it is as smooth as you'd like it. If you'd like it a little thicker, don't use much of the tea/juice when blending. I used about half of what was left and it made for thinner apple sauce texture.
*Note Regarding Cinnamon: I only used a teaspoon because I wanted to make a really mild sauce that people could then spice up to their own preferences. Personally, I think it needs a lot more cinnamon, but that's just me. So, toss some on top when you eat it! It'll also make it pretty looking.*

Of course, you don't HAVE to put this on ice cream. It's only a suggestion. Really, I won't MAKE you eat ice cream. Oh? You want to eat some ice cream? Well then, who am I to say no? >:D

Enjoy everyone!

Simple Dessert - Tea Soaked Oranges

One of the advantages to living in California is the abundant organic citrus available year round. Every week, we stock up on it - mandarins, navel oranges for juicing, lemons and limes. It's all so refreshing and makes for a wonderful late night snack. One of our favorite ways to eat our mandarins is to use this little recipe. It makes an elegant and light dessert after a heavy dinner or the perfect sweet treat to satisfy that late night craving. We originally found the recipe over at EatingWell.com, but my version is a little different.

Tea Soaked Mandarins
- 4 fresh organic mandarins, peeled and separated
- 2-3 cups concentrated black tea - I usually make mine with PG tips. Make it as if you're going to have iced tea (so very dark).
- Local honey - a couple tablespoons, depending on your preference
- Cardamom - to sprinkle

1. Prepare tea - I used 4 tea bags to make my 2-3 cups. You want to have enough tea to almost cover up the oranges in a bowl. Let the tea cool to room temperature.
2. While tea is cooling, prepare oranges.
3. Pour tea over oranges and put the bowl of tea & oranges in the refrigerator. Let it marinate for 2 hours or so.
4. Take out and serve oranges with bits of the tea and drizzle over it local honey (I recommend a wildflower honey for this) and sprinkle with cardamom.

Delicious, isn't it?

Boozy Brownies

Back in September 2007, I wrote this entry over in the LiveJournal Community “coeliac_recipes”. I thought I’d share it with you today as it is one of my favorite recipes to make when we have a group of friends over for a game night. Alcohol + chocolate = crazy delicious! :) Sorry, no pictures! I haven't made these since being pregnant since the alcohol doesn't cook off.

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So recently I glutened myself on purpose. It is the first time I've ever done it and of course, I regretted it immediately afterward. I had two bites of "boozy brownies" at a party. They just were too amazing to resist.

I decided to create my own version of the boozy brownies based on my friend's recipe, some internet influence, and my own creativity.

For the brownies, I used the Pamela's basic brownie recipe then got boozin'!
Here is the recipe from Pamela’s Products.

Brownies - dense and deep chocolate
1/2 cup melted butter
4 ounces melted unsweetened chocolate (I personally always add one extra ounce, making it 5 ounces of chocolate. Yum!)
1 cup sugar (I use vanilla sugar)
2 eggs
1 teaspoon vanilla extract (I always add a little extra)
1 cup Pamela's Baking & Pancake Mix
Nuts or chocolate chips (optional)

Preheat oven to 350°. Melt chocolate and mix with melted butter. Add eggs, vanilla and sugar, and beat. Add Pamela's Baking & Pancake Mix and combine. Add optional nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 20 to 25 minutes, done when a toothpick inserted comes out with crumbs. Do not overbake!

Now…it’s my turn!
After removing brownies from the oven, pour on top anywhere between 1/4 cup to 1/2 cup spiced rum or bourbon (depending on your alcohol dependence ;)). Let sit for 5-10 minutes then put in fridge until cool.

While the boozy chocolaty goodness is cooling, make frosting!

1/2 cup butter softened
1 cup powdered sugar
1/2 tsp vanilla or a partial vanilla bean (to taste – I’m a bit of a vanilla nut!)
3-4 tablespoons Spiced Rum

Blend until smooth! Put in the refrigerator to help thicken. If still too runny due to too much booze, use a little Pamela’s Baking Mix to thicken up the frosting.

Once everything is cool, spread on brownies, re-refrigerate to thicken again and then ENJOY!! :)

Aw heck, why not one more? Cup pies!

I was going to hold off and post this later this week, but the picture is just too delicious not to share right away.  Something I forgot to mention is that Jacob and I are ardent supporters of local and organic produce. We shop the local farmers markets, primarily the one in Burbank. Many of our ingredients come from the local farmers (from the honey to the produce). It makes a huge difference in flavor!

So what is this yummy recipe that just could not wait? Why, it's Cherry Strawberry Honey Cup Pies (gluten free, of course!).

To kick this off, you have to make the cup pie crusts. I use the pie crust recipe over on Pamela's Products' website titled "Pie Crust". It yields one 9" pie crust OR in this case, 10 delicious little cup pie crusts with just a pinch leftover. I sprayed a little olive oil into the muffin pan and then pressed the crusts into each cup. It takes a little while, but it is well worth the effort. Just follow the directions over on Pamela's website. I think it is important to mention that this crust is a very buttery, cookie like crust. It is NOT flaky like your traditional pie crust. So, if you are making these with a regular ol' pie crust recipe, you may want to take that into consideration.

The filling is where I come in. 

Cherry Strawberry Honey Filling

2 cups fruit - in this case, 1 1/4 cup pitted cherries and 3/4 cup strawberries

1/2 cup water

2 tablespoons lemon juice

1/4 cup vanilla sugar (I make mine with bourbon beans & sugar)

1/4 cup wildflower honey

2 tablespoons corn starch

Cook the fruit and half cup water for 7 minutes. Add lemon juice and continue cooking for another 3 minutes.  Toss in the sugar and honey and blend.  Now, the key with the corn starch is to SLOWLY put the starch in, gradually thickening the filling.  If you go too fast, you'll end up with corn starch globs. It's not a huge deal, but it isn't as pretty and the filling will end up being a little thin.  Once this is done, turn off heat. Let cool 5 minutes then transfer to a bowl and let it finish cooling off in the fridge.  Voila! You now have pie filling that is delicious.

I fill the pies up as we're ready to eat them to avoid a soggy crust. It makes a delicious, well contained dessert that isn't quite as messy as conventional pie.

Enjoy!