Mason jars have just opened a whole new world to me. It’s crazy the amount of desserts or drinks you can make in them! They also end up looking ten times nicer, because the mason jar just adds this special effect to any photo. Well, asides from the mason jar, the green tea is definitely a winning flavor. It tastes perfect in just about anything- macarons, ice-cream, cake, and even lattès. Any bakery that serves this flavor instantly earns five stars from me haha. If you have not tried this flavor before, it would probably be a good idea to get that on your priority list. Usually I’m a regular with the “green tea” bubble tea served at tapioca houses, with the “thai tea” bubble tea coming in to a close second. I have also tried the green tea frappuccino from Starbucks, but I was disappointed with it. It felt that it was too sweet and had too much ice, like most of their drinks. Check below to see how to make this one of a kind green tea frappuccino!
Green Tea Frappuccino
Makes: One Serving
- 1/2 cup milk
- 1/2 cup vanilla ice-cream
- 1 cup ice cubes
- 1 teaspoon matcha powder
- 3 tablespoons vanilla syrup or 1 teaspoon vanilla extract
- Blend all the ingredients together until at a smooth consistency
- Serve with a scoop of ice-cream if desired
For directions regarding the tapioca, check out this link here. I will be posting my own step-by-step for it soon!
-Green tea matcha powder can be found at a local Chinese grocery store or at amazon where I bought mine
-The matcha will be a little bitter, but the vanilla syrup or extract will cover up that bitterness
Recreating any Starbucks recipe is always a sweet victory. Yes, those mouth-watering moist pumpkin breads, chocolate scones, and sugary cake pops that you spot in the glass windows while waiting to order the latte of the season perhaps. This recipe here happens to be the Cranberry Bliss Bars that they also offer. You will be warned though. If you make these at night hoping to double them as a breakfast for the next day…. Well, you may just find that they have all disappeared without a trace before the next day’s start. Hope you enjoy this delectable treat as much as I did!
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Cranberry Bliss Bars
Printable Recipe Here
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon salt
Directions: (Preheat: 350 F Time: 15 minutes preparing, 20 minutes baking)
- Line an 8 by 8 pan with parchment paper and set aside
- Melt the butter & allow it to cool
- Add the eggs, brown sugar, & vanilla extract to the butter and stir well
- Mix in the flour & salt until combined
- Sprinkle in the white chocolate chips & cranberries into your batter (add more or less, to your choosing)
- Pour your bars mixture into the prepared pan & smooth out the top using a rubber spatula or spoon
- Bake for about 20 minutes, or till the edges are golden brown
- After they have cooled, cut them by making a cross so you will end up with four squares, & then cut each of the four squares in half diagonally
Cream Cheese Frosting
- 2 1/2 cups powdered sugar
- 1 cup white chocolate chips
- 1/4 cup dried cranberries
- 4 ounces cream cheese, room temperature
- 3/4 teaspoon vanilla extract
- Melt the white chocolate in the microwave for 30 seconds (stop and stir it) & then microwave again for 10 seconds stirring after & repeating the 10 second intervals until it is all melted
- Mix together the powdered sugar, cream cheese, vanilla extract, & about 3/4 of the white chocolate you melted (remaining 1/4 will be to drizzle on top)
- Add more powdered sugar if the frosting is too thin (or a teaspoon of water if it is too thick)
- Frost each of the bars with a knife & spread it around generously
- Add the cranberries on top & drizzle the remaining 1/4 cup of white chocolate
*Store in airtight container in fridge, will last up to a week (though I don’t think they will be around that long for you to worry about them lasting long haha)
Recipe adapted from Averie Cooks & Tracy’s Culinary Adventures
There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.
The Famous Pumpkin Spice Latte
For the Pumpkin Spice Syrup:
- 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
- 2 cups milk
- 1/2 cup of sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)
- ready made coffee
- whipped cream
- Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
- Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
- Add a cup of hot brewed coffee and stir
- Finish it off with some whipped cream and pumpkin spices
- Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)
Chocolate Swirl Pumpkin Pie
Crust (or pre-made graham cracker 9 inch crust)
- 1 1/2 cup crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- pinch of salt
Pumpkin Pie Filling
- 3 eggs, room temperature
- 15 oz. of pumpkin puree (1 can)
- 1/2 cup heavy cream (or coconut milk)
- 1/2 cup brown sugar
- 2 1/2 teaspoons of pumpkin spice mix (make your own: 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
- 1/2 teaspoon salt
- 1/2 cup Nutella (or ½ cup of chocolate chips)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Preheat to 350 F
- If making your crust from scratch, spray a 9 inch pie dish with nonstick cooking spray and set aside. Combine the crushed gingersnap cookies with the butter, sugar, and salt. Press into the prepared pie dish about halfway up the side. Bake the crust for about 10 minutes and let it cool.
- Whisk the eggs together and add the remaining ingredients for the pie except for the Nutella/chocolate.
- Reserve one cup of your mixture and set aside. Pour the remainder of the pie mix into the crust.
- Microwave the Nutella for 30 seconds. Mix the reserved cup of pie mix with the Nutella until well combined.
- Drop spoonfuls of the mix all over the pie and swirl it gently with a knife.
- Bake for about 55 minutes or until the filling is set (it will jiggle slightly).
- Cool for an hour.
- For the whipped cream topping: whip the cream, vanilla, and sugar for 3-5 minutes until stiff peaks form using an electric hand mixer or hand whisk.
– if your pie survives a day in your household, you can store the pie for up to four days refrigerated or can freeze it for up to 3 months
– you can make this recipe without the chocolate swirl if preferred
-if using mini graham cracker crusts, decrease the baking time from 55 minutes to 15-17 minutes
Any favorite seasonal recipes or foods?
OMG its almost October! First off, if you know anything about me, it’s that I’m really obsessed with pumpkin. Not so much the actual pumpkin, but more the pumpkin spice flavor. I’ve had many a highlight day when I randomly find a pumpkin flavored dessert in season. Recently Starbucks got the Pumpkin Spice Latte and Pumpkin Spice Frapp back in! As well, Sprinkles Cupcakes also has Pumpkin Cupcakes every Tuesday and Thursday depending on locations. Einstein’s Bagels has Pumpkin Bagels and Muffins. The list could really go on and onnnnnnn….. ANYWAYS.. I know y’all really want the recipe for the deelish cake below which is of course pumpkin spice flavored! It’s one of my favorite recipes that I’ve made many times. The last time I made it was hilariousss because of course what did i forget?? Only the most important ingredient that makes it what it is- the pumpkin spices.. Lol.
Pumpkin Spice Cake
- 4 eggs
- 2 cups canned/homemade pumpkin puree
- 2 cups of flour
- 1 2/3 cups of sugar
- 1 cup oil
- 2 tsp baking powder
- 2 tsp cinnamon or pumpkin spice mix
- 1 tsp salt
- 1 tsp baking soda
Preheat: 350 F
- Beat eggs, sugar, and oil together. Add pumpkin and mix well.
- Add the remaining ingredients and you are good to go!
- Pour the batter in a greased pan and bake for 30 minutes.