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pumpkin spice chai latte

pumpkin chai latte3-title2Christmas decorations are already up in my home, but I couldn’t resist one more pumpkin recipe. Who knew pumpkin was so versatile? I had great results with these cookies, so putting them in chai was a no-brainer. Whatever the season, if it’s cold outside, this chai latte is a great way to stay warm indoors.

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PUMPKIN SPICE CHAI LATTE


INGREDIENTS

  • 2 tea bags
  • 4-5 teaspoons sugar (or to taste)
  • 4 tablespoons pumpkin purée
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 2 cups milk
  • whipped cream (optional)

PREPARATION

1. In a saucepan, empty contents of tea bags, and add sugar, cinnamon, cardamom, and cloves. Over this, pour milk.

2. Set saucepan over medium to high heat, stirring occasionally. When bubbles begin to form, add pumpkin and stir.

3. Watch milk carefully, as it will boil quickly in about 5-7 minutes, depending on your stove.

4. Once milk boils, remove from heat, and strain through a sieve.

5. Serve immediately with your favorite snack. Makes 2 servings.


chai-spiced chocolate chip pumpkin cookies

CSPC title

I know I’m really late with the pumpkin recipes. I meant to post something with pumpkin in it while it was still October, but it didn’t happen. Technically, we’re still in Autumn, and therefore pumpkin recipes are still in, right?

I was looking for a simple, yet delicious pumpkin cookie. I developed this recipe, adding a chai-inspired twist to it, with cardamom and cloves to accompany the cinnamon.

The result was delicious, and a great complement to the Autumn season!

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CHAI-SPICED CHOCOLATE CHIP PUMPKIN COOKIES


INGREDIENTS

  • 1/2 lb unsalted butter
  • 1/4 cup light or dark brown sugar
  • 4 tablespoons pumpkin purée
  • 2 cups whole wheat flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips

PREPARATION

1. In a large bowl, cream the butter and brown sugar together until smooth. Whisk in the pumpkin.

2. In another bowl, toss the flour, cinnamon, cardamom, and cloves. Add this dry mixture slowly to the wet mixture until fully incorporated. Mix with a large spoon or spatula. If the dough is still a bit crumbly, or is not fully keeping its shape, add 1-2 tablespoons of oil.  Fold in chocolate chips.  Cover the dough and chill for 30 minutes. Chilling the dough will help in rolling them into cookies.

3. Take the dough out of the refrigerator. Preheat the oven to 375° F and line two large baking sheets with parchment paper or foil.

4. Roll the dough into balls, about 1.5 tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for about 16 minutes, turning the cookie sheets halfway, or until golden brown and a fork inserted in the center of the cookies comes out clean.

5. Remove the cookies from the oven and transfer to a wire rack to cool . Leave for about 30 minutes until ready to eat. Cookies can be stored at room temperature for up to 1 week, or may be refrigerated.


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This article has also appeared in Indian Moms Connect. To read it, click here