Chai Cookies

Chai Cookies

If you’re looking for a new cookie to add to your repertoire, I can’t recommend these chai cookies enough. ♡ Cinnamon, cardamom, ginger, allspice, and black pepper combine to create an aromatic blend that transforms a plain, chewy sugar cookie recipe into a complex, comforting treat. “Chai” literally means “tea” in Hindi. In India, chai isn’t just a type of tea…it is tea!

Here in America, chai refers to a spiced, milky black tea. The spices usually include green cardamom, ginger, cinnamon, and black pepper. Sometimes other spices such as cloves or star anise are used as well.

These cookies remind me a bit of chewy ginger molasses cookies with that same ultra-soft center and those irresistible sparkly, crackled, sugar-coated edges.  They’re just so delicious and cozy this time of year.  The recipe was adapted from Gimme Some Oven website.  

Chai Cookies
Ingredients

• 1 cup  unsalted butter, melted and cooled
• 1 1/2 cups packed brown sugar
• 1/4 cup real maple syrup, not pancake syrup
• 2 teaspoons vanilla extract
• 1 large egg, room temperature and lightly beaten
• 3 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Chai Spice Blend (makes about 1/3 cup)

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper

Rolling Sugar:

• 1/2 cup granulated sugar
• 2 teaspoons chai spice blend (taken from above)

Directions:

• In a small bowl, make the Chai blend spices and set aside. In another small bowl prepare the rolling sugar mixture and set aside.   
• Melt the butter in the microwave or in a small saucepan over medium-low heat. Transfer it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Mix in vanilla extract and egg, and stir until well combined. Set aside. 

• Combine dry ingredients in a medium-sized bowl by whisking together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (We will reserve some of the chai spice. blend for the rolling sugar mix). On low mixer speed blend the dry ingredients into the wet ingredients. Do not overmix. 
• Cover and refrigerate dough for at least 2 hours (or up to 5 days).
• Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
• Prep for baking: About 30 minutes before baking, preheat the oven to 350 degrees and line a baking sheet with parchment. Scoop dough into 2-tablespoon portions.  Flour hands and roll each ball in the chai-spiced sugar mixture until completely coated. 
• Take a small glass and flour the bottom. Press the bottom of the glass lightly on each cookie dough mound.  
• Bake for 10-11 minutes, until the edges are set and the centers are still soft. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Serve warm and enjoy!

BE READY FOR 

Serendipity and Other Travel Adventures

Shelly Odendahl's newest memoir-travelogue is an open invitation for readers to be armchair travelers while enjoying her travel adventures with her husband, Cliff. They began their travel commitment starting in 1982 with a motorcycle trip across parts of the northern United States for their honeymoon. 

Each chapter in the book is written in chronological order of their travels from 1982 to 2023. From the US, they have traveled internationally to European countries, France, Germany, Switzerland, Italy, then to Australia, New Zealand, Bali, and Patagonia. Vivid descriptions of the places they visited, using sensory details, brought the scenes to life.

A favorite quote from the author that captures the essence of traveling. “Each traveler has their personal point of view, a lens created by their history and beliefs, and what they observed and interpreted from the experience. We each create our own narrative."

Despite their trust in one another and meticulous pre-planning, they encountered unforeseen mishaps that often tested the strength of their personal relationship during their travel adventures. They found being flexible and open-minded a critical reminder when planning itineraries to different places. Once, the Odendahls missed a tour bus trip for unexpected reasons; another time, they ended up traveling hundreds of miles in Italy the wrong way; and an unexpected eye injury while traveling on a motorcycle forced them to cut short their trip and rent a van. But along the way, several serendipitous moments encountered added unexpected joy and fun to their travel adventures. Shelley and her husband relished the opportunity to explore prehistoric art caves in France, attend an Alphorn concert in the Swiss Alps, fly in a small plane over rugged mountain peaks in New Zealand, and unintentionally crash a wedding party in Bali.

There were definite highs and lows for the Odendahls, who planned their own itinerary for trips. Australia marked a shift in their travel style, adopting a more tour-based approach.

Odendahl's conversational narration is heartfelt as well as candid, making it easy for readers to relate to their travel experiences. The travelogue was well-paced and effectively balanced moments of high intensity with slower-paced sections. Many of the places covered piqued my interest to start planning my own trip.

All About The Author Shelley Odendahl

“I write to make connections with other people. I seek to share my experiences by reflecting on my journeys — in the world, and in my personal life.”

Shelley Odendahl is the author of Serendipity and Other Travel Adventures – stories that cover forty years of touring the world with her husband, Cliff.

Shelley also wrote an inspirational book, Realize Your Dreams – Create an Action Plan for Life Transformation, and a time-travel novel, Memory of Rivers – A Past Life Love Story.

She lives in Minnesota with her husband, Cliff, in a place where 10,000+ lakes, scenic rivers, majestic white pines, wildflowers, swans, and eagles nurture her spirit.

Her passions are traveling and writing about traveling, creating watercolors, appreciating art of all kinds, and baking her own Sourdough bread from a starter she created over 5 years ago. She enjoys hiking in National Parks, going to musical performances, and being on a lake in a boat. Shelley is happiest when in the company of her husband, family and friends, with perhaps some food and wine involved. For more information on the author and her writing see link

https://shelleyodendahl.com/about/.

Thanksgiving Recap and Puff Pastry Turkey Pot Pie

 There's no better way to spend the holiday than with friends and family. 

My husband relished his job carving the turkey and the fact that he had an occasion to wear his new apron.  

Creativity abounded with several guests' food contributions. Martha's autumn cookies added a festive touch to the occasion. We also enjoyed Toni's decadent pumpkin cheesecake. 

Ann's roasted veggies were quite cleverly served in individual packets.

Chris shared his baking expertise with a homemade sourdough loaf.

And I followed up with the traditional mashed potatoes, gravy, and dressing sides. We all ate well!

So with that being said, there were turkey leftovers, so I reimagined a new meal.  

Turkey Pot Pie

A comfort food that's filled with a delicious creamy filling, topped with puff pastry. 

Cooking Tips: I used leftover turkey, but a rotisserie chicken can be substituted. Chop the veggies the day before needed and store them in the refrigerator in separate containers. Thaw puff pastry in the fridge and keep it cold until ready to use. 

Ingredients:

• 1/4 cup butter
•  1 cup each diced sweet onions, carrots, and celery 
• 3 minced garlic cloves
• 3 cups meat, diced
• 1/4 cup flour
• 1/2 cup each half and half and apple cider
• 2-1/2-3 cups chicken broth 
• 1/2 teaspoon herbes de Provence or thyme
• 1 tablespoon parsley flakes
• Pinch red pepper flakes
• 1-1/2 cups parmesan cheese, grated 
• 3 tablespoons white wine
• Salt and pepper to taste
• Optional 1 cup petite frozen peas
• 1 puff pastry sheet
• 1 large egg

Directions:

• In a large skillet, melt butter and sauté onions, celery, and carrots for 3 minutes. Add in garlic and sauté 1 minute more. Cover to sweat veggies on medium low for 8 minutes or until carrots and celery are tender.
• Uncover and sprinkle with spices and flour. Mix well.
• Add half-and-half, cider, and broth. Mix well.
• Add the cheese and cook on low until the sauce thickens. Add a pinch of red pepper flakes, salt, and pepper. If using peas, add them now.   
• Place filling in an oven-safe bowl. Preheat oven to 400 degrees. Cool to room temperature before adding puff pastry squares. 

• Lay a large sheet of wax paper on the counter and flour it. Lay one puff pastry sheet on a sheet of wax paper. Cut out equal-sized squares with a pizza cutter. Randomly add over the filling and overlap so it entirely covers the sauce. 
• Brush puff pastry with an egg wash and bake for 25 minutes. .