What’cha Think : Tetley Dark Chocolate Chai Tea and Dark Chocolate Chai Pear Muffins

I made you muffins.

I made you muffins and there’s fruit in it.

There’s also a slight hint of cocoa

The way this little party works is – I love you – make you yummy things – take pictures and then you make it and come back to tell me that you love it or hate it … sweet deal?

 ….And even if you hate it, I’ll still love you (it has a lot to do with how cute you are :)).

Before we get to the muffins, lets chit-chat about tea.

Are you a big tea drinker? Or a coffee Mama?

If I’m not drinking water – I’m drinking tea. Yep, even with my meals … is that strange?

Nothing comforts me like a piping hot cup of tea. Usually green.

Lately though, I’ve been experimenting … and that’s when I came across this.

Dark Chocolate Chai Tea.

I was pretty pumped. A hot tea, that tastes like hot chocolate with some lovely added spices – – where do I sign up?!?

I made it.

I made it, and it tastes nothing like hot chocolate. I was a little disappointed, but not surprised. I didn’t add milk or anything fancy; I just wanted to taste the actual tea.

It’s a light tea, with strong notes of cinnamon – cardamom and nutmeg. It’s nice, but doesn’t taste like chocolate at all.

While I love many of Tetley’s Teas – – this one gets a yay-boo from me.

Yay – it’s nice for a change. Perfect to bake with due to its light flavourings.

Boo – Where’s the chocolate? … Where’s the chocolate 😀 loll

So with a full canister of tea – the wheels in my old noggin began to turn.

Pear Dark Chocolate Chai Muffins

 2 Cups Flour

½ Cup Quick Oats

1 Tsp. Baking Soda

½ Tsp. Cocoa Powder

½ Tsp. Salt

½ Tsp. Cinnamon

½ Cup Brown Sugar

1/3 Cup Vegetable Oil

½ Tsp. Vanilla

1 Large Egg

1 Medium Pear – Grated

1 Tbsp. Vinegar

1 Cup Milk

2 Dark Chocolate Chai Tea Bags

Preheat oven to 350 oc – prepare a 12 cup muffin tin.

Over medium heat, simmer tea bags and milk for 5 minutes. Once small bubbles begin to form, remove from heat and remove tea bags.

Add vinegar to the chai milk mixture.

In a medium sized bowl, combine all of your dry ingredients – flour – oats – baking soda – cocoa powder – salt – cinnamon.

In a separate bowl, combine your sugar, oil, vanilla extract and the chai mixture.

Now, mix the wet and dry together.

Last – add your grated pear and fold into mixture.

Fill your muffin tins – bake for 20 minutes and then mmmmmmm-muffin time 🙂

Sweet Idea: Mother’s day is Sunday … hold her tight and make some muffins for your mama

xoxox

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Double Jelly Peanut Butter Linzer Tart

Peanut Butter and Jelly – – the perfect combination of sweetness meshed with  salty and creamy, creating a tantalizing spell of amazingness.

But here’s the question – what kind of jelly do you us?

Are you more of a Jam fan?

– Strawberry

– Grape

– Cherry

-Bumbleberry

– Blueberry

– Apple Butter

….. ohhh the insanity of choosing!

This recipe is especially for those of you who won’t choose favourites or for people like me, who would rather get in as much jam as possible ;).

A crumbly cookie base, sandwiching BOTH

Strawberry Jam

and

Grape Jelly

… I do these things because I love you. That, and I love peanut butter and I’m still celebrating national peanut butter month.

The inspiration of this tart came directly after reading about this little beauty by Heather of Sprinkle bakes. This woman is a baking goddess – – seriously, I’m convinced she can make  air taste like delicious candy. I can’t wait for the release of her book … I may (totally) have pre-ordered a copy (….or two *cough -five- cough*) … not the point though.

So I thought – – I need to peanutbutter-er-ize this little number.

And so I did.

Before I share the love and provide you all with this recipe – – I HAVE to tell you a quick little story. I made this tart early one morning. It came out just as I had hoped and had my entire house perfumed with the sweet smell of peanut butter cookies. I was so excited to let it cool – – and then slice it and have myself a lovely mid-day snack.

I made it.

Went out, and left it to cool

… and came home to a pan full of crumbs 😦 .

*crash – bham – boom* <— that was my heart breaking 😦

Let’s just keep things civil and say – – papa LTSL, couldn’t wait. He went to town and decided that it was in fact so delicious that the neighbours needed a slice… and that was the story of my little tart.

That means … lots of PBJ love swept the land, but none for my grumbling little tummy.

Since I know you’re all super-smart cookies … I know you will suggest that I just make the tart again – – and what can I say, if you request me to do so … I may just have to…. no need to twist my arm 😉

Double Jelly Peanut Butter Linzer Tart

1/2 Cup Butter

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Large Egg

1/2 Tsp Vanilla

1 Cup Flour

1/4 Cup Quick Oats

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Sea Salt

2 Cups Grape Jelly

2 Cups Strawberry Jam

Directions:

Preheat oven to 350 oc. Lightly spray a jelly roll pan (17 x 12 “).

In a large bowl cream butter and brown sugar.

Once combined, mix in your egg.

Next goes the vanilla. And of course, don’t forget the peanut butter.

In a separate bowl, mix together the Flour, Baking Powder, Baking Soda, Sea Salt, Cinnamon and Quick Oats.

Add your dry ingredients to the wet… miiiiiiiiixxxxx.

Divide your dough in half. Wrap half in parchment paper and chill for at least 15 minuets ( *note: the longer the dough chills, the easier it is to work with … I was impatient :()

Working with the other half of your dough, spread creating a thin layer across your prepared pan.

Now, it’s Jelly Time :D!!

Using a spoon, and working with your pan with the longest side towards you – begin to stripe your jam.

Begin by first creating a strawberry jam stripe – followed by a grape – followed by a strawberry stripe.

Continue until you cover your tart base…. (if you’re getting excited, that makes the two of us 😉)

Taa-daaa!!

Next, working with your chilled dough, between two pieces of parchment paper roll into a 1/4 inch thick sheet. Cut into 1 inch strips.

This can be done meticulously by using a ruler  ( which would create a neater looking pie), or you can take the “rustic” aka lazy/hungry route like me and just average.

Next, weave your PB strips across your tart base. Again, this can be done as carefully as you’d like, or as “rustic” looking as you’d like. I do have to say though, this tart is extremely forgiving. Once baked, any cracks or bumps will disappear *phew – – close one ;)*

Bake 30 minutes – – Allow to cool for 15.

Then, if your Papa doesn’t attack it – – dig in 😉

Enjoy Sweetie Pies

xoxox