I made THE BEST Saturday Sweets for y’all.
On Saturday night. Late. I’m sorry.
Funny story – Chelsea ALSO made delicious Saturday Sweets, and got further than me by photographing them!
But alas, between the two of us and a few significant others we had one kid-free dinner on the town, an extra day of work, a day of travel, and zero blog posts to show for our
liqours labours. But there were celebrations. And in two weeks when the move is official, Chelsea and I will live in the SAME VICINITY (kind of) and such celebrations cannot be overdone.
But do you like Cadbury Creme Eggs? If you do, you will more than forgive me next Saturday. As they rapidly disappear from store shelves, I’ve wiped my eyes and made a recipe that kind of tastes like those eggs. And brownies. Together. Carl can’t stop eating them and I dubbed them “one of the best things I’ve made in a long time”, and I’ve made some pretty good things, if I do say so myself.
I’ve been trying to cut back on sweets just a little, mainly because my 1 year old is a snackaholic and I can’t even look at a snack while he’s awake without being forced to give him some. My 3 year old was never, and still isn’t, that into sweets, and would take raw veggies over a cookie any day, so I’m thinking all my sweet tooth genes are condensed and amplified into Kafe’s little body. Poor guy. He got my height genes and my sweet tooth – I’m sure he’ll thank me some day, as he looks up from his 5’5″ish height at his thin, willowy 6″ tall sister.
What can ya do, right?
Well, in the meantime you can make muffins!
If you like chai tea, even at all, you need to try these. I’ve mentioned before that I am a huge fan of EATING my calories, but one drink I’ll occasionally make an exception for is Starbucks’ Chai Tea Latte. These muffins encase all the spices and flavours I love about a good chai tea latte – cardamom, allspice, cinnamon, ginger, & black pepper. Adapted from the amazing Jamie at My Baking Addiction, they were a huge hit. My kitchen smelled phenomenal while these were mixing and baking, and the taste was everything the smell promised. The dunk in the glaze made them even more special, and I could have (may have) drank the glaze straight from the bowl.
- ¼ cup butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup brown sugar, lightly packed
- 2 large eggs
- 1½ tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground allspice
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 tsp vanilla extract
- 2⅔ cups all-purpose flour
- 1 cup milk
- FOR GLAZE:
- 3 Tbsp melted butter
- 1 cup confectioner’s (icing) sugar
- ¼ tsp cinnamon
- ⅛ tsp EACH ginger, cardamom, and allspice
- ¾ tsp vanilla
- 1½ Tbsp milk
- Preheat oven to 425 degrees and line a 12-cup muffin pan with paper liners.
- In a medium bowl, cream butter, oil, and sugars until smooth. Add the eggs, beating well to combine.
- Mix in the baking powder, baking soda, spices, salt, and vanilla.
- Add the flour into the mixture alternately with the milk, making 2 additions of each, and mixing until just combined.
- Divide the batter over 12 muffins and bake for 15-17 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in pan for a couple minutes while you prepare the glaze.
- For glaze, mix all ingredients in a small bowl until smooth. When muffins are just cool enough to handle (3-5 minutes), dunk them upside down into the glaze and set on cooling racks to cool. Double dunk if necessary to use all the glaze :)
- Serve warm, or let cool and freeze in an airtight container and reheat in the microwave as needed.
Enjoy…now I can’t wait to try Jamie’s Chai Spiced Cookies!