Home Farm Herbery

  (Munfordville, Kentucky)
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No longer just for drinking, chai tea has made a big splash in baking

Oregon Chai Cakelettes

No longer just for drinking, chai tea has made a big splash in baking recently; enhancing everything from healthy breakfast granola with chai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea You can make them in a regular cup cake pan or even into a loaf cake. We have adapted this recipe we received from King Arthur Flour which is the only flour we use in our baking.


Ingredients:

1 1/2 cups Unbleached King Arthur All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1/2 cup brewed Oregon Chai tea  
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.

Yield: 22 cakelette.ai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea.

Ingredients:

1 1/2 cups Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.


Yield: 22 cakelette.
 
 

Peas Oregon Sugar Pod (100% Heirloom/Non-Hybrid/Non-GMO) packed for 2014 planting

Peas Oregon Sugar Pod (100% Heirloom/Non-Hybrid/Non-GMO)

Home Farm Herbery loves these mammoth type snow peas with excellent flavor and they are so easy to grow and we love them in stir fries.

We like that these are not only an excellent quality, string present as pod matures, but they are resistant to Enation Virus, Powdery Mildew and Common Pea Wilt.

Stake these as the vine height 16 to 30 inches producing a lot of 4 inch light green pea pods.  They will be ready to eat in about 60 days.  Sow half the seeds and then 7 to 10 days later sow the remaining seeds for a good long crop and as long as you keep picking they will keep producing.

When you sow this package of seeds you are taking part in the preservation of healing plants worldwide. 

 

We only have 6 packages available so buy now.

 

Approximately 50 seeds per pkt $6.95

 

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital

 

All orders come with free shipping and a free herb or herb blend of our choice.


 
 
 

Oregon Chai a great alternative drink

Oregon Chai


Our Home Farm Herbery Oregon Chai is a great alternative for those who wish to avoid large amounts of caffeine, sugar, and dairy products, which are commonly found in commercial Chai products.


Using organic Ginger root, organic Cinnamon bark, organic Darjeeling Tea, organic Cardamom, organic Cloves, organic Nutmeg, and organic Vanilla bean this blend creates a warm, piquant, and delightful Oregon Chai. An exotic beverage that is sure to tickle your taste buds!
 

Contains: Contains Caffeine.


6-7 cup sampler $6.95


4 oz. $14.95


All orders come with free shipping and a free herb or herb blend of our choice.


We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital


 
 
 
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