Have a delicious day!
May your stuffing be tasty. May your turkey be plump.
May your potatoes ‘n gravy have nary a lump.
May your yams be delicious. May your pies take the prize.
May your Thanksgiving dinner stay off of your thighs.
I am grateful for so many things…
MAY YOU ALL HAVE A BLESSED THANKSGIVING!
A gift for you! Only a few days left to be included in our “Stampaganza”! Buy two stamp sets get one FREE! Still time to order! (Until Nov. 30th) And if you spend $100 you get the Stamp of the month set also!!! That’s TWO FREE stamps set!!! Wow, now that’s generous!
Enjoy your holiday with family and friends!
Oh! and how about a yummy recipe? This is from Peabody!
Orange Spice Chai Cupcakes with Vanilla Spice Buttercream Frosting
2½ cups sifted cake flour 1 tsp baking soda
½ tsp salt zest of one medium orange
1 tsp ground cinnamon 1 tsp ginger
½ tsp freshly ground nutmeg 1/3 cup vegetable oil
½ cup light brown sugar,firmly packed 1 cup granulated sugar
2 eggs 1 tsp vanilla extract
1 Chai tea bag ¼ cup water
½ cup buttermilk ½ cup orange juice, preferably fresh squeezed
Preheat oven to 350F. Spray two mini cupcake tins with baking spray. Or grease and flour them.
Sift together the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in medium bowl. Set aside.
Place sugars in a medium bowl. Add zest. Using your fingers, rub the zest into the sugar. Oils should release and give your sugar an orange flavor.
In a small saucepan, bring ¼ cup water to a simmer. Add tea bag. Leave for 3-5 minutes, depending on how strong you want the flavor. Remove tea bag. Let cool to room temperature. Set aside.
Using a stand mixer, add the oil, brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes. Scrape down the bowl often.
In a large liquid measuring cup add cooled tea, buttermilk, and orange juice.
Add sifted dry ingredients, alternating with buttermilk/chai mixture, starting with and ending with the dry ingredients.
Mix until fully incorporated and batter is smooth with no lumps.
Bake for 12-15 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cool for 5 minutes. Remove from pan and move cupcakes to wire rack to finish cooling. When cool, frost with buttercream.
Vanilla Spice Buttercream
1 cup(2sticks)unsalted butter, at room temperature 6 to 8 cups powdered sugar
½ cup milk ¼ tsp ground cinnamon 1/8 tsp ground ginger
1/8 tsp fresh ground nutmeg 2 tsp vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, spices, and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
Icing can be stored in an airtight container for up to 3 days.
Frosting source: More from Magnolia by Allysa Torey
from Peabody
love this site!
Yummo!!!
