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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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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This chai snickerdoodle peach cobbler is topped with chai spiced snickerdoodle cookie dough. The perfect way to make those fresh summer peaches even more craveable.

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Happy Farmers Market Week! While obviously the season for Farmers Markets is much longer than just one week, the celebration of Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

I may not have gotten these peaches from a Farmers Market, but I did get them from a farm via the Peach Truck. A whole 25 pounds of them! As much as I love eating them straight up we can never eat them all. Thankfully I enjoy them just as much baked into things.

This peach cobbler is fairly typical for the filling, but instead of a biscuit-like topping I went with not just a snickerdoodle cookie dough, but a chai snickerdoodle! Sure you could just leave it with a cinnamon-sugar topping but why not have a little more fun while you’re at it. Besides, it smells and tastes so good!

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n’ Cooks
• Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate’s Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories

Two years ago: Funfetti Cookie Dough Bars

Four years ago: Reese’s-Oreo Ice Cream Sandwich Cookie Cake

Five years ago: Grilled Chicken with Strawberry-Jalapeno Salsa

Eight years ago: Good ‘n’ Nutty Ice Cream Sandwiches

Ten years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

CHAI SNICKERNOODLE PEACH COBBLER

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 medium peaches, peel and sliced
• 1/4 cup granulated sugar
• 2 Tbsp lemon juice
• 1 Tbsp cornstarch
• 1/2 tsp salt

TOPPING

• 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 granulated sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

COATING

• 2 Tbsp granulated sugar
• 3/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp cardamom

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, add peaches, sugar, lemon juice, cornstarch, and salt and mix to combine. Pour into a deep 9 inch pie pan.
3. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
4. 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.
5. Drop spoonfuls of batter on top of peaches. Sprinkle with chai cinnamon-sugar.
6. Bake 30-35 minutes, or until the topping is golden brown (cover with foil is it browns too quickly). Cool at least 15 minutes before serving.
7. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream if desired.

Source: Adapted from my Peach Cobbler with Honey-Thyme Biscuits and Snickerdoodle Cookies.

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