Chai Tea Latte Cupcakes for Marina LeDuc!

This recipe is from Betty Crocker's "The Big Book of Cupcakes." One of my coworkers saw this book on Amazon and couldn't resist getting it for me. Thanks, Cher! She must know I like to bake. ;)

Chai Tea Cupcakes
Makes 24 cupcakes

Cupcake Ingredients:
1 box french vanilla cake mix
1 1/2 cup water
1/3 cup vegetable oil
3 eggs
3 tbsp chai tea latte powdered mix (I bought mine from Dave at Sweet Retreat-best Chair ever!)

Frosting & Garnish:
4 oz white chocolate baking bars, chopped (I used chips)
1/3 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/2 teasp vanilla
Ground cinnamon

Heat oven to 350 degrees

Place paper baking cups in regular-size muffin cups
In a large bowl, beat cupcake ingredients with mixer on low for 30 seconds
Beat on medium speed 2 minutes, scraping bowl occasionally
Divide batter evenly among muffing cups, filling each 2/3 full

Bake 18-23 min or until toothpick inserted in center of cupcake comes out clean
Cool 10 min
Remove cupcakes from pans and place on cooling racks

In medium microwavable bowl, microwave baking bars or chips for 30 seconds
If necessary, microwave in 15 seconds intervals & stir until completely melted
Stir in butter until smooth
Add powdered sugar, milk, & vanilla
Stir until well blended

Frost cooled cupcakes
Sprinkle with cinnamon

Best cupcakes I've ever made! Thanks, Betty Crocker. Too bad your name makes you sound so nerdy.

Our New Favorite Dessert~Strawberry Apple Rhubarb Crumble

I made this dessert last weekend mainly because we have rhubarb ready to pick in our backyard. At first I was going to make a strawberry rhubarb pie but didn't feel like dealing with pie crust. So I did what we do when we need an answer; I googled "strawberry rhubarb crumble." This recipe is easy and really good. We added Tillamook Vanilla Bean ice cream and we were instantly hooked. I didn't feel as guilty either because it has fruit in it.

Today, I'm making strawberry rhubarb upside down cake for Juan. That recipe may also end up on here. ;)

Thank you Cooks.com!

3 c. sliced fresh or frozen rhubarb (1/2 inch pieces)
1 c. peeled and cubed apples ( I used almost an entire large apple)
1/2-1 c. sliced strawberries (I used 1 heaping cup of strawberries)
1/3 c. sugar
1/2 tsp. cinnamon
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. butter
2/3 c. packed brown sugar
2/3 c. quick-cooking oats

Combine rhubarb, apples and strawberries; spoon into a greased 8 inch dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40 minutes or until lightly browned. Serve warm or cold with a scoop of vanilla ice cream. 6-8 servings.

*Note: I don't know about you but the way we eat dessert, it will only serve 4. :)

Best Champagne Around!

Zardetto is one of the best bottles of champagne I have found. It's "Conegliano Italia" and very reasonably priced. The bottle is simple but sophisticated. I haven't met anyone who doesn't like it. ;)

I added guava juice to the champagne in the second picture. It's really good and a pretty color too!