Traditional buckeyes candies are getting into the spirit of fall. Chai spiced buckeyes have the same creamy peanut butter filling, seasoned with chai spices, and coated in white chocolate.

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It’s the first Big Ten conference game of the 2024 Ohio State Football season, so it’s time for this years buckeye flavor – chai spiced buckeyes!

In honor of fall and the continuation of #PBchocSat, I decided to simply add chai spice seasoning to my classic buckeye candy filling, but dipped them in white chocolate instead of regular to kind of emulate a chai latte. I almost named them chai latte buckeyes, but since there technically isn’t any milk in them I stuck with chai spiced.

Could you dip these chai spiced buckeyes in milk or dark chocolate? Obviously that choice is between you and your taste buds. Either way, they are most welcome while watching OSU play MSU tonight!

CHAI SPICED BUCKEYES

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Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 4-5 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and spices. Add powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and, if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my White Chocolate Buckeyes and Chai Snickerdoodles.

What happens when you blend together homemade chai mix with hot cocoa? You get a deliciously warm homemade chai hot cocoa mix!

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Just like my varieties of buckeye candy, every year I try to come up with a new flavor spin for my homemade hot cocoa mix. This year, I had a serious light bulb go off while in NYC last weekend to combine the forces of chai and hot cocoa into one.

I am not sure how or why it took me this long to come up with this combination. After all, I knew chocolate chai was already a thing, and I make my own homemade chai and hot cocoa mixes, so why not combine them? And that’s precisely what I did.

The result is exactly what you would expect from a chai hot cocoa – creamy chocolate with extra warmth from the combination of spices and a little boost from the black tea. So be aware that there is instant tea powder in there if you or someone you are gifting this to has a sensitivity to caffeine.

Speaking of the added instant tea powder, Normally my hot cocoa recipes use 1/3 cup of mix per cup of hot milk, but with the extra dry ingredient you have to add a little more to get the same proportions. Yes you can use water because there is dry milk powder in the mix, by why make a sub-par version?

HOMEMADE CHAI HOT COCOA MIX

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Yield: About 2 dozen servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 2 cups unsweetened instant tea powder
• 1-1/2 cups cocoa powder
• 1-1/2 cups white chocolate chips
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1-1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make chai hot cocoa, put 1/2 cup of the cocoa mix in a mug and stir in 1 cup of hot milk

Source: Adapted from my Homemade Vanilla Chai Mix and Homemade Hot Cocoa Mix.

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Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.

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I hate coffee.

Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!

Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in homemade chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.

While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.

Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.

As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.

Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.

CHAI TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHAI CONCENTRATE

• 3 cups filtered water
• 3 bags of chai 
• 1/4 cup sugar
• 2 Tbsp dark rum

TIRAMISU

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 2 cups mascarpone 
• Pinch of salt
• About 24 lady fingers** 

TOPPING

• 1 Tbsp powdered sugar, for topping
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp cardamom
• Pinch ground cloves
• Pinch ground allspice

Directions

1. To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
2. Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
3. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
4. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated. 
5. One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
6. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight). 
7. Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside. 
8. When ready to serve, dust the top with the chai-spiced-sugar.

Notes

*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: Adapted from A Cozy Kitchen.

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Don’t eat the snow, eat cookies instead! These rosewater pistachio snowball cookies are nutty, flavorful, and the perfect addition to any cookie tray.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I love the cinnamon pecan snowball cookies I made in 2019 that I decided it was time for another version in honor of #ChristmasCookie Week – rose water pistachio!

In case you’re turning up your noses at the floral notes in these cookies before giving them a chance (like my husband), I promise the rose water acts more like a flavor enhancer than a predominant force. I also added ground cardamom and almond extract to really blend it up. No one over-powers the other – they mostly enhance the pistachio flavor.

Just like last time, half of the nuts are coarsely chopped in order to add a crunchy texture to the inside of the cookies. In my opinion it is the best way to make snowball cookies!

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Magic Cookie Bars by Family Around the Table
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Peanut Butter Snickerdoodles by Christmas Tree Lane
• Raspberry Pistachio Thumbprints by Sweet Beginnings
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

ROSEWATER PISTACHIO SNOWBALL COOKIES

Print

Yield: 3 dozen Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups roasted and salted pistachios
• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp ground cardamom
• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 tsp rose water
• 1/4 tsp almond extract
• 1-2 drops green food coloring (optional*)
• 1-1/2 cups powdered sugar

Directions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or silicone baking mat) and set aside.
2. Place 1 cup pistachios in a food processor and process until it resembles coarse cornmeal, about 30 seconds. Transfer to a medium bowl. Place the remaining pistachios in the food processor and process until coarsely chopped, about 15 seconds. Add to the bowl with the ground pistachios. Stir the flour, salt, and cardamom. Set aside.
3. In a large bowl with a hand mixer, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the rose water, almond extract, and food coloring (if using*).
4. Reduce the speed to low and slowly add in the nut mixture, mixing until combined, about 30 seconds.
5. Roll a tablespoon of dough into balls, and place 1-inch apart on the prepared baking sheets.
6. Bake for 18 minutes or until the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
7. Pour powdered sugar in a small bowl and roll the cooled cookies in the sugar until the are well coated. Before serving, reroll cookies in sugar and gently shake off the excess sugar.

Notes

*I used 2 drops

Source: Adapted from my Cinnamon Pecan Snowball Cookies.

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These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n’ Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Chocolate Zucchini Bread from Jolene’s Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor’s Adventures
• Peach Pecan Bars from Hezzi-D’s Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

BLUEBERRY CARDAMOM RICOTTA MUFFINS

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 2 tsp vanilla extract
• 2 eggs
• 1 cup whole milk ricotta cheese
• 1-3/4 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup turbinado or coarse sugar, for topping (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

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Why make regular snickerdoodle cookies when you could have these spiced chai snickerdoodles instead? Perfectly paired with your favorite hot beverage.

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Snickerdoodles are a pretty great cookie all year round, but in an attempt to make it a little special for the holidays I decided to literally spice up the coating a bit more and made them chai spiced! They certainly do not suck.

Dare I recommend serving these with a hot mug of homemade vanilla chai? Or a cinnamon hot chocolate? Heck, gift the homemade mix of either with a bag of these cookies to friends or family.

And that my friends is my last recipe for #ChristmasCookies week. That is not to say that I won’t be baking any other cookies between now and the end of the year. But while you wait, check out all these other great ideas:

Friday Christmas Cookie Recipes

• Big Soft Ginger Cookies from Jolene’s Recipe Journal
• Chocolate Peanut Butter Snowballs from Kate’s Recipe Box
• Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
• Christmas Ritz Cracker Cookies from Jen around the world
• Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
• Cranberry Pistachio Biscotti from Sweet Beginnings
• Cranberry Thumbprint Cookies from Cheese Curd In Paradise
• Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
• Gluten Free Brownie Cookies from Family Around the Table
• Grinch Cookies from Devour Dinner
• Italian Pistachio Cookies from Take Two Tapas
• Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Cookies from Daily Dish Recipes
• Peppermint Shortbread from A Day in the Life on the Farm
• Reindeer Cookies from Kathryn’s Kitchen Blog
• Sugar Cookie Bars from Leftovers Then Breakfast
• Thumbprint Cookies from Palatable Pastime
• White chocolate cranberry oatmeal cookies from Art of Natural Living

Three years ago: Brown Butter Chocolate Chip Cookies

Five years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Six years ago: Homemade Instant Oatmeal

Seven years ago: Pear-Cranberry Sauce

Eight years ago: Gluten-Free Chipotle Cornbread Muffins

Nine years ago: Streusel-Topped Milky Way Apple Butter Bread

CHAI SNICKERDOODLES

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Yield: 18 cookies Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

COATING

• 1/4 cup granulated sugar
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom

Directions

1. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine coating ingredients in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the spiced sugar coating, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from my Snickerdoodles.

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Nankhatai are an eggless Indian shortbread cookie seasoned with caradmom, saffron, and topped with a pistachio!

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Never heard of Nankhatai? They are an eggless, cardamom-saffron flavored Indian shortbread cookie topped with pistachios (or other nuts). Slightly exotic but totally approachable for newbies. 

Since I shared a slow cooker oatmeal made with ice cream in honor of Joe Biden’s love for ice cream on Monday, I figured I would share something for Kamala Harris and her Indian heritage today. It is inauguration day after all and today we have our first ever female VP! Regardless of your political stance, that’s a fantastic achievement. 

In case you were unaware, VP Harris is Indian on her mother’s side. Better yet her mother was a scientist whose work helped advance breast cancer studies and treatment. Hooray science! The past year has been rough for many reasons, but the attack on science and lack of trust in science has been very disheartening in a time when we needed it most. 

So how do I celebrate the re-welcoming of science along with our first female VP? With cookies, specifically with these buttery Indian shortbread cookies! 

To be honest, I actually made these in November as a pairing with Fetty’s Street Food Truck’s masala chai lassi. But I have been holding on to them, waiting for the right moment to share the recipe. I wasn’t entirely sure at the time what that day would be but now it’s here!

These cookies do use a couple of unique ingredients. The saffron is probably the easiest to leave out if you cannot locate it as it mostly adds color (although I have linked the ingredient list to Amazon affiiliate links if needed).

One year ago: Slow Cooker Curried Lentil and Sausage Soup

Two years ago: Macaroni & Cheese Pierogi

Five years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Nine years ago: Saltine Cracker Toffee

Ten years ago: Papaya Blueberry Almond Granola Bars

IDIAN SHORTBREAD (NANKHATAI)

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Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all purpose flour
• 3/4 cup chickpea flour
• 1/4 cup semolina flour
• 1/2 tsp ground cardamom
• pinch of salt
• 1/2 cup + 2 Tbsp ghee or clarified butter, room temperature
• 3/4 cup powdered sugar
• 1/2 tsp saffron strands, crushed
• Whole pistachios

Directions

1. Line a cookie sheet with parchment paper or a silicone baking mat, set aside.
2. In a medium bowl whisk together the flours, cardamom, and salt.
3. In a large bowl, using a stand or hand mixer, cream together ghee, powdered sugar, and saffron until light and fluffy, about 2 minutes.
4. Add the flour mix in batched and mix until it forms a soft and smooth dough.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Shape chilled dough into 1-inch balls (I used a small cookie scoop), place on prepared cookie sheet 2 inches apart, and flatten slightly. Using a knife, make a criss-cross design on top and press a pistachio in the center of each.
7. Place the baking sheet back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
8. Once chilled, bake for 15 minutes or until the bottom of the cookies are lightly golden. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Source: Adapted slightly from Cook with Manali.

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Where are my purple potato eaters? This pie is for you! Perfect for Thanksgiving or any time of the year.

Have you started planning your Thanksgiving menu yet? Normally I would have already figured out my theme and debated all the options by now but I have barely yet begun. All I know is that Bob will be smoking the turkey and I’ll be making the sides. Due to being overwhelmed in other areas of my life in the last few months I think I might stick to the basics but with a little flair.

So how about instead of pumpkin pie or sweet potato pie, you pick up some vibrant purple sweet potatoes to make a pie with? I was a bit bummed that the rich color was subdued quite a bit after adding the milk and seasonings but thankfully the flavor did not fade. I changed it up a bit more by adding orange zest and cardamom. What’s your favorite variation of a traditional Thanksgiving dish?

One year ago: Daytrip to Athens, Ohio

Two years ago: Salted Caramel Apple Cider Bliss

Three years ago: Peanut Butter Turtle Cookie Cups

Four years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Five years ago: Pumpkin Baklava Bars

Six years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Seven years ago: Gluten-Free Cake Batter Pancakes

PURPLE SWEET POTATO PIE

Makes 1 pie (serves 8)

Ingredients:

1-1/4 lb. purple sweet potatoes, peeled and cut into cubes

1 refrigerated or homemade pie crust

2 eggs, lightly beaten

3/4 cup sugar

1-1/2 Tbsp flour

1 tsp fresh orange zest

1 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp salt

1 cup evaporated milk or heavy whipping cream

Directions:

1. Preheat oven to 400 degrees F with a rack in the bottom third of the oven.
2. Place sweet potato cubes in a large pot and fill halfway with water. Add a dash of salt and bring to a boil. Add sweet potatoes, cover, and cook for 10 to 12 minutes or until fork tender. Drain, let cool, and then mash in a large bowl. Set aside.
3. Roll the pie crust into about a 12-inch round. Transfer to a pie plate, trim away the excess then fold the edges under and crimp them.
4. Add the eggs to the sweet potato and mix together. In a small bowl, combine the dry ingredients and add to the sweet potato mixture. Add milk (or cream) and mix until smooth.
5. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 degrees F. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely.

Source: Adapted from my Pumpkin Pie.

Fresh apples and chai seasoning make for one unforgettable chai apple cake. Who says bundt cakes can’t be something to get excited about?

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Today marks day one of #EasterSweetsWeek hosted by Angie (Big Bears Wife) and there are loads of prizes in our giveaway! Throughout this week there are 28 total bloggers who will be sharing their dreamiest Easter recipes – because some of us have yet to see spring and can only dream of it. Spring refuses to make an appearance here in Ohio other than the one warm day we had which tricked the bulbs into blooming and were subsequently frozen shortly thereafter. Rude.

While I have to admit apples are not usually the first spring fruit that I think of, I’ve been feeling a bit nostalgic lately what with my mom visiting this past weekend and Bob’s parents coming to visit this coming weekend for Easter. And this recipe happens to be adapted ever so slightly from a recipe my dad gave me, stored in a recipe box full of family recipes. Don’t you miss the exchange of recipes on recipe cards sometimes? Not gonna lie, I suggested it for my bridal shower and I’m kind of excited about it. But I digress.

The only thing I changed about this recipe from the original was using a chai spice blend instead of just cinnamon, allspice, and cloves (which means adding cardamom, nutmeg, and ginger and removing allspice). The slight change in spices allowed for nostalgia to flow while the exotic new scents and flavors lingered. And can we talk about how amazing my house smelled while it baked? I need to propose it as a scent to a candle company for real.

I was also excited to make this recipe because I finally treated myself to this beautiful bundt cake pan that I’ve been eyeing for years! Actually, I was a bit nervous about the cake coming out clean and not sticking to the pan. While a little corner did end up sticking, I was able to remove it and stick it back on – you can’t even tell! It’s so pretty and mesmerizing with that swirl. The idea of a glaze crossed my mind but I decided to stick with ice cream because a la mode is my favorite kind of dessert.

P.S. Scroll down to see the rest of today’s recipes and to find out more about our #EasterSweetsWeek giveaway!

One year ago: Monthly Meal Plan: April

Three years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Four years ago: Inedible Favorites – Luke’s 2nd Birthday

Five years ago: Inedible Favorites – Luke’s 1st Birthday

Six years ago: Jalapeno Popper Buffalo Chicken Pizza

CHAI APPLE CAKE

Serves 12-16

Ingredients:

3 cups all-purpose flour

2 tsp chai spice*

1-1/2 tsp baking soda

1 tsp salt

2 cups Dixie Crystals granulated pure cane sugar

1 cup vegetable oil

1/2 cup whole milk, room temperature

2 eggs, room temperature

2 tsp Adam’s Extract pure vanilla extract

3 cups peeled and chopped Rainier honey crisp apples

Directions:

1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
2. In a medium bowl, whisk together the flour, chai spice, baking soda, and salt.
3. In a large bowl, beat the sugar, oil, milk, eggs, and vanilla extract until creamy.
4. Add dry ingredients and mix until just incorporated. Fold in apples until evenly distributed.
5. Pour batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the thickest part comes out clean.
6. Let cool in pan for 20 minutes before flipping over and removing from pan onto a wire rack to cool completely.
7. Serve with whipped cream or ice cream!

* Make your own chai spice with 3/4 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cardamom

Source: Adapted from my Dad.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Brownies:

• Caramel Bunny Peanut Butter Brownies from Big Bear’s Wife

Cakes:

• Chai Apple Cake from The Spiffy Cookie
• Blueberry Almond Springtime Cake from The Food Hunter’s Guide to Cuisine
• Mini Bundt Cakes from Me and My Pink Mixer
• Strawberry Upside Down Cake from Eat Move Make
• Maple Bourbon Carrot Cake Bars from The Whimsy One
• Easter Cake Pops from That Skinny Chick Can Bake

Candy:

• Cadbury Cream Egg Patties from Sweet ReciPEAs
• Jello Divinty from Love Bakes Good Cakes
• Bottoms Up Easter Caramel Apples from For the Love of Food
• Lemon Truffles from The Domestic Kitchen
• Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic

Cookies:

• Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons ‘R’ Us
• Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
• EASY Bunny Decorated Cookies from The Decorated Cookie
• Easter Monster Cookies from Cooking on the Front Burners
• Giant Sugar Cookie from Pint Sized Baker
• Funfetti Cheesecake Sugar Cookie Cups from Love and Confections

Baked Desserts:

• French Apple Tart from The Java Cupcake Blog
• Lemon Jelly Doughnuts from Nik Snacks
• Hot Cross Buns from Mildly Meandering
• Fried Apple Hand Pies from Miss in the Kitchen
• Easter Brunch Apple Fritter Casserole from A Blender Mom
• Lemon Poppy Seed Bread from Life’s Ambrosia
• Pink Lemonade Crumb Bars from My Sweet Zepol

No Bake Treats:

• No Bake Lemon Cheesecake Bars from Delightful E Made
• Waldorf Salad Apple Basket Cups from Southern From Scratch
• Coconut Key Lime Pie from A Classic Twist

GIVEAWAY INFO

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

This pear sauce might be better than the original applesauce. Seasoned with cardamom, this sauce is the perfect side dish for your holiday ham or for snacking anytime!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ForTheLoveOfHam #CollectiveBias

Holidays are for HAM! After cooking at 22 pound turkey for Thanksgiving for only 6 people, you could say I am a bit tired of turkey leftovers. If I had it my way I would bake ham for Thanksgiving but most people cry blasphemy at the mere suggestion.

Now that we are beyond the sacred turkey meal, nothing can stop me! Especially once I spied a Hormel Cure 81 bone-in ham in cherrywood flavor at Walmart.

Unfortunately as you are all aware, I moved this past weekend and by no means am I unpacked with a fully operational kitchen yet, nor do I have the energy to dig out the box with my Christmas decorations. With that in mind, purchasing a 9 pound ham may not seem like the most rational thing to do at this time but I disagree.

Despite the chaos that is my living situation I was able to whip together the perfect menu for any occasion, including the holiday season. And it didn’t take all day, or even half a day (as if I have time for that).

The day after I moved into my new house, kitchen essentials unpacked first, I baked a ham complete with roasted Brussels sprouts and cardamom pear sauce. Pear sauce is just like applesauce but made with pears and actually used my dad’s recipe for applesauce to make it. I grew up serving ham with applesauce and this cherrywood smoked ham inspired me to create a pear sauce seasoned with cardamom.

I was able to prep this entire meal in a little over an hour and a half: while the ham cooked, peeled and cooked pears on stove top, and roasted Brussels when glaze was added to the ham. But let me just say, that pear sauce is amazing. This was actually my second batch as I first made it last weekend for a holiday meal with friends. Even non pear lovers went back for seconds!

I think a side of mac and cheese would have been a stellar addition as well to this meal. In fact I strongly suggest you make all of it for your next holiday gathering. Maybe even a cardamom cake for dessert.. While you are doing that, I may need to repeat this meal with some mac and cheese and then make other fun things with the leftover ham because I refuse to let any scrap go to waste. Split pea soup, breakfast quiches, and much more here I come! What will you serve your Hormel Cure 81 ham with?

One year ago: Quiche for One

Three years ago: Gingerbread Oreo Snowman Truffles

Four years ago: Jalapeno Cornbread

Five years ago: Pretzel Rolls

HOMEMADE PEAR SAUCE

Makes 1 quart

Ingredients:

8 Bosc pears (3-4 lbs.)

4-6 Tbsp sugar

1 tsp cardamom

Lemon juice (for canning, optional)

Directions:

1. Peel, core, and evenly slice the pears. Place in a large pot and fill about 1/3 of the way up with water.
2. Place pot over medium heat. Once the pears start to break down add sugar to taste, stirring a lot after the addition of sugar to prevent the thickened sauce from burning.
3. Cook until it reaches the desired thickness, about 30-45 minutes. If some of the pears do not break down evenly you may have to use a masher on them (or immersion blender).
4. If you are not eating immediately, you may freeze the sauce. Or if canning you should add 1/2 tsp lemon juice on the top of each jar before sealing.

Source: My dad’s homemade applesauce.