Hello!

Ever since I was a young child baking has been passion of mine. Whether you are alone, chilling with friends or even just really stressed out and needing a way to relax, baking for me has always been a place for me to go. Baked goods are not just delicious but are also extremely fun to make and when you gift someone something your created with your very own two hands, it makes it that much more special. I have never been one for sports, dance or any of those co-curriculars because I am not all that coordinated, so baking is the way I love to pass the time and is a skill I have been working on for a great number years now. This blog is a place where my love of baking and photography meet hand in hand and is also a place filled with my all time favourite recipes. So join me on my baking journey, it does not matter who you are and why you want to learn, just dive in or "dig in" and lets make some SCRUMPTIOUS food!

Chai Chocolate Chip Muffins

Chai Chocolate Chip Muffins

 

I drink tea all day everyday. I probably wouldn't be able to survive without it! I have seen recipes online and in Nigella Lawson's new cookbook Simply Nigella for chai muffins, and I had to try and make my own version of them with chocolate chips (because I'm a chocoholic)!  You have to make these easy, healthy-ish, scrumptious muffins, especially if you are in my situation!  Right now where I live it is currently -23 degrees so I plan cozying up, sitting by the fire and eating one (or two) of these muffins with a cup of tea.

Ingredients:

Makes About 12 Muffins

  • 1 Cup of unsweetened, organic almond milk
  • 2 Chai tea bags ( I use the Tazo ones)
  • 1 and a half Teaspoons of group cinnamon 
  • 2 1/2 cups of spelt (or all purpose) flour
  • 2 1/2 teaspoons of baking powder
  • 3/4 of a cup of brown sugar
  • 1/2 a cup of almond slivers 
  • 2 Large eggs
  • 2/3 cup of canola or vegetable oil
  • 1/2  a cup to 1 cup of of semi sweet or dark chocolate chips (really depends on how many you want in your muffins)

Directions

  1. Preheat the oven to 375 degrees fahrenheit and line a 12-cup muffin pan with cupcake liners.
  2. Heat almond milk with the tea inside the teabags (rip the tea bags open) and cinnamon in a pot on medium heat then leave to cool.
  3. In a large bowl add flour, brown sugar (mash before you put in if clumpy), almonds and baking powder and combine.
  4. When the milk has cooled down completely add the eggs and oil then whisk together.
  5. Add the liquid ingredients into the dry ones and mix together
  6. Put mixture in muffin cases (I did it with an ice cream scoop because it is the perfect size).
  7. Put into the oven for about 18-20 mins and enjoy (they are great cut in half with butter and warmed up in the microwave if you do not eat them right away)!

 

 

Easy Chopped Kale and Quinoa Salad

Easy Chopped Kale and Quinoa Salad

Quinoa Fried "Rice"

Quinoa Fried "Rice"