Chai OH MY!

Wowie! Look at this! 2 posts in less then a week! Looks like @fiercekitty's #createsomething Vlog post (found here) has really motivated me go get my butt in gear.

About a month ago I discovered something wonderful..... I now like LOVE Chai! So after my roomie , Mirical and I plowed through a box in less then a week, I decided that it was time to test out yet another Arkell Family cook book recipe.

Not only is this chai easy to make, but it has an extra layer of deliciousness added to it by being made... are you ready for this.... in your super fancy SLOW COOKER!!!!

Because this recipe requires a lot of spices, I strongly suggest that you head to your local eastern market's bulk section (or any bulk section for that matter) and pick up some supplies on the cheap. (ahh cheap.. that's one of my favorite words!)

So here's the skinny!

Take your slow cooker pot and add 5 cups of cold water and 3/4 cup of sugar.

Grab a square of cheese cloth and lay it out. Take 3 cinnamon sticks and snap them in half. Place on the cheese cloth.

For those of you who have never worked with fresh ginger root, there is a fancy trick to getting the soft outer skin off. Using a spoon, scrape all the gray off so you are just left with you yummy yellow ginger. Slice off 3 pieces and place on the cheese cloth. Add 1 bigish teaspoon of cloves.

Grab the corners of your cheese cloth together and secure so you now have a lovely spice sack.

Toss your sack in the water and add 1/2 teaspoon of ground cardamon, 1 1/2 teaspoon of nutmeg.

Cook all this on low for about 4-6 hours, or if your inpatient (like me) on high for about 2.5 hours.

Take out the spice bag and add 6 cups of milk (we discovered that there is no taste difference if you use powdered milk or real milk, so if you wanna save some cash, this is a good way to go) Also, toss in 8-10 tea bags. I use orange pekoe, earl gray or English breakfast.Cook for about another 30 min and then toss the tea bags.

Your Chai is now ready to be enjoyed, and as an added bonus, your house now smells amazing.

THE BREAKDOWN!

3 Cups Cold water
3/4 cups sugar
3 cinnamon sticks
3 slices fresh ginger
1 t whole cloves
1.5 t nutmeg
1/2 t cardamon
6 cups Milk
8-10 tea bags

Not 'Yo Mama's' Corn Bread

This is a recipe I tried over thanksgiving. I think I changed enough of the ingredient's that I can officially call it my own. (Yay!)

This is not quite a traditional corn bread, but more of a loaf.

Preheat to 350F

In one bowl combine 1 cup corn meal, 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 tablespoons corn starch and 1/2 teaspoon salt. Whisk all the dry ingredients together.

In a separate bowl, whisk together just shy of 1 cup sour cream, a splash of milk, 3 tablespoons honey, and 3 tablespoons melted butter.

Now pour the wet into the dry and mix. This will turn into a dough, rather then the classic corn bread batter.

Now press your dough into a bread tin and bake for 20-25 min. Keep in mind that you arn't trying to brown the bread. You may want to do the toothpick test to make sure it is done. (stick a toothpick into the centre. If it comes out clean you know its done)

This is super yummy with butter on it or cream cheese.

(Sorry for not taking an after shot. I dont know what I was thinking.)

THE BREAKDOWN

1 cup corn meal
1 cup flour
2 t baking powder
1/2 t baking soda
2 T corn starch
1/2 t salt

1 cup sour cream
a splash of milk
3 T honey
3 T butter (melted)