Tag Archives: baking

Chai Shortbread Cookies with Pink Salt

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Aw Fall, time for Pumpkin Spice Lattes from Starbucks, Pumpkin Pie, Pumpkin Bread, Pumpkin anything. To be honest, I love pumpkin flavored things and I’m especially a sucker for those lattes, but sometimes I get a little burnt out on the pumpkin. When I was tasked with bringing dessert for family dinner the other night and knew we were having pasta, I went with cookies. I figured they would be a *little* lighter then anything else.

S and I have been able to talk pretty frequently while she is in Kenya via imessage or email and she reminded me what a huge part of the culture chai is there.

So, thinking of S, when I found this recipe for Chai Shortbread Cookies, I was excited to test it out.

I used Caffe D’Amore Chai Serenity Mix that my friend K gave me awhile ago, but any chai powder mix will work.

When I tasted the cookies once they were done baking, I didn’t think they had super strong chai flavor, so after spreading the chocolate on top I decided to add a pinch of the powder plus a sprinkle of salt. For the salt, I used Pink Himalayan from World Market because it has a milder flavor and I like pink.

The sprinkle of chai mix on top added intensity, but using actual chai tea leaves would make it even more flavorful.

Think I’ll eat one of the extras over an afternoon tea tomorrow.

xx,

-h

Lavender Mint Lemon Bars

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Lemon bars are by far my favorite dessert ever. My mom received this recipe from her grandmother, Ri, who was an excellent cook. The interesting part about these is that because you use 4 eggs in the lemon part, they develop a custard like crust that has this amazing flaky texture to it. Although this recipe needs no adaptations I decided to incorporate the lavender that is blooming like crazy in my yard right now and because when I passed the lavender, I saw the mint, I added that in too.

Lavender Mint Lemon Bars

Mix 2 cups flour, 1/2 cup confectioners sugar together and cut in 1 cup butter. Press into 9×13 pan and bake at 350 degrees for 15-20 minutes. I usually do about 17.

While that is baking:

In a food processor or blender – 2 cups granulated sugar, 3-4 teaspoons lavender buds, and 5-6 sprigs of mint. Let ‘er rip until the lavender buds have broken apart. It will smell glorious.

Mix 4 beaten eggs, the sugar you just processed, 1/3 cup lemon juice, 1/4 cup flour and 1/2 teaspoon baking powder using an electric mixer.

Pour this over the baked crust and cook for an additional 25 minutes at 350. Sprinkle with powdered sugar before serving if you like. I usually find that unnecessary though.

Enjoy!

xx

-h