Chai Tea Walnut Oatmeal Cookies

I’m clearly slowly coming around to fall … I bought new scarves. Thick – woolly – cozy- way too big – scarves.

I’ve restocked my shelves with cinnamon, nutmeg, cardamom, ginger powder &  molasses.  I’ve began roasting vegetables instead of grilling them. My morning cup of caffeine hasn’t changed over to Pumpkin Spice …. Yet – but I’m a work in progress.

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And I made cookies!!

Cookies chock full with oats & spices …  and everything nice(s) … I also added grape nuts.

Have you ever had grape nut cereal …. I’m embracing my inner old lady, when I say this – but I freaking LOVE grape nut cereal … and Toucan Sam doesn’t even grace the cover of the box.

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– I’m totally growing up.. yo.

….. or not. And we’re back to you probably wanting to punch me , or just shake me and say hey, grow the hee-haw up!!

I just say hee-haw. Heh. So funny.

I also added tea to these cookies. I’ve baked with teas before .. like in this cake … and these killer muffins … oh, and these muffins too. I like the flavour and depth it adds – it also creates a spice blend that I sometimes can’t match – and it’s so freaking easy to just tear open your favourite tea bag and throw it into your favourite recipe, instead of guess the ingredients and their measurements.

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Chai Tea Walnut Oatmeal Cookies

Ingredients 

1½ cups flour

1 cup rolled oats

¼ cup Grape Nut Cereal

2 Tbsp Dried Chai Tea

1 teaspoon baking soda

2 tablespoons cornstarch

1 Tsp Cinnamon powder

1 Tsp fresh nutmeg

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 Cup walnut pieces

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Instructions 

Preheat oven to 375ºC. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, grape nut cereal, tea, baking soda, cornstarch, cinnamon & nutmeg. Set aside.

In the bowl of an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs.

Add dry ingredients to wet – mix until well combined.

Add walnuts

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 12 minutes.

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If this smell of these cookies, don’t hoax you into falling in love with fall …. Well by golly, you’re tough cookie.

Heh. Get it, cookie .. for a cookie recipe

.. and falling in love with fall, because it is fall!!

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… please come back — I’m not a total dork

Roasted Peach Rosemary Cornmeal Cake

While I gushed about trying to hold onto summer … I realized tomorrow is actually the official first day of fall.

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I don’t do well with change.

I need a little transition time.

And so I mix fresh sweet peaches, and earthy herbs, throw in some cornmeal and call it a cake.

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Cake helps with change. And this one smells incredibly delicious. It’s hearty and comforting like fall – yet, bright and sweet like summer.

Are you ready to dance with a brand new season? Have you been for a while? Am I kind of late to the game … or just being stubborn– I’m still not buying a PSL from Starbucks … not until October. And the most ironic thing about all of this is fall is my favourite season.

Instead, let’s eat cake.

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Roasted Peach Rosemary Cornmeal Cake.

Upside Down-ness

¼ cup butter

½ cup brown sugar

4 Large Peaches, sliced in half

1 large Rosemary sprig

 Directions

Place 1/4 cup butter in a prepared cake pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter).

Remove pan from oven. Sprinkle brown sugar over melted butter .

Arrange peach slices evenly over brown sugar mixture – add large rosemary sprig smack dab in the middle.

Set a side.

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 Cake

1 ¼  cups all-purpose flour

1 Cup Cornmeal

¼ cups ground almonds
1/2 teaspoons baking soda
1/2 teaspoon sea salt

1 tsp fresh thyme – finely chopped  
1 cup butter, softened
1 ¼ cups brown sugar
3 large eggs, room temperature

1 cup peach greek yogurt
1 tablespoon pure vanilla extract

 Directions:

sift together flour, cornmeal, ground almonds baking soda, sea salt and dried thyme. Set aside.

Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the greek yogurt and vanilla.

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Mix until smooth.

Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently. 

Add cake batter on top of peach arrangement. Bake 45 min.

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Happy fall ladies & gents – as I say so long to the sweetest summer that will ever be, I’m actually excited for fall. It’s going to be a lovely couple of months!!