I start each and every morning with an ice cold chai latte – and would like to end each and every evening with a freshly baked snickerdoodle – so the marriage of these two favorites sounded absolutely heavenly when I stumbled across this intriguing recipe on Taste of Home last month. The reality far exceeded even my expectations; the addition of ginger and green cardamom – two mainstays of traditional masala chai – took the beloved cookie of my childhood to a whole new level of awesome. These are fan-freaking-tastic slightly warm, so there’s no reason to hold off diving in until they’re completely cool. Enjoy in moderation!
CHAI SPICE SNICKERDOODLES
Yield: 4 dozen cookies
2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 cup unsalted butter, softened to room temperature
2 large fresh eggs
1 1/2 tsp pure vanilla extract
2 3/4 cup all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 2 hours.
Preheat oven to 350°F/175°C. Shape chilled dough into 1 1/2-inch balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets and bake in preheated oven for 10-12 minutes. Cool for 2 minutes before removing from pans to wire racks.
Good Sunday morning, baking gods and goddesses! Today’s recipe combines two personal favorites – French toast and the flavors of a vanilla chai latte – into one AMAZING breakfast dish. I wish I could claim this genius idea was my own, but credit goes to fellow blogger Savory Simple. Check out her blog for all things foodie-beautiful and delicious!
BAKED CHAI SPICE-VANILLA FRENCH TOAST
Yields: 6 servings
For the chai-spice mixture:
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
For the french toast:
6 large fresh eggs
2 cups whole milk
1/3 to 1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1 tablespoon + 1 teaspoon chai-spice mixture
1 tablespoon unsalted butter, softened
1 loaf day-old French bread, chopped into 1-inch cubes
For the streusel topping:
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon chai-spice mixture
Pinch of salt
3 tablespoons unsalted butter, cold + chopped into cubes
In a small bowl, whisk together the cinnamon, cardamom, allspice, ginger and cloves. Set aside.
For the french toast, whisk together the eggs, milk, sugar, vanilla extract and 1 tablespoon plus 1 teaspoon of the chai spice mixture in a medium bowl.
Grease a medium-sized (8×8″ or similar) casserole or baking dish with the softened butter and layer the cubed bread inside, gently pressing it down. Briefly re-whisk the liquid ingredients and pour them evenly over the bread, taking care to cover all of the exposed bread. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or as long as overnight to allow the mixture to absorb into the bread.
When ready to bake, preheat the oven to 350° Fahrenheit (175° Celsius). In a small bowl, combine the topping ingredients until crumbly.
Uncover the baking dish and gently press the bread down evenly until the liquid begins seeping up. Spread the topping evenly over the bread. Bake for 45 minutes until the top is golden and crunchy.
Allow to cool for several minutes, then slice and serve.