chai sweet potato cupcakes

My contribution to Thanksgiving dinner was: chai sweet potato cupcakes. I kind of hit a wall in my brainstorm for a new autumnal dessert (all that came to mind was pumpkin pie!), so I did a little research using the Google Machine.

I landed on this killer recipe from the Kitchn. The recipe belongs to Tess Huff, who is one of the many contributing food writers to that site. I followed her instructions to the T and the results were excellent; the cupcakes were moist, sugary, and fragrant with the scent of chai and autumn spices. 

The key ingredient is the chai syrup. You make a spice-infused simple syrup which you spoon into the cupcake batter and frosting. It's divine. Get the cupcake recipe here. Happy Thanksgiving!

apple celery carrot juice

Quick post! Here is a fall-themed juice that fights fat. Read more about the health benefits here. For the most flavorful results, buy the ingredients from Whole Foods or you local farmers market. 

recipe

• 4 large carrots
• 4 celery stalks
• 3 apples
• 1-2 pinches cinnamon

1. Rinse the ingredients thoroughly under cool running water. Trim the tips and ends off the carrots and celery stalks. You don't need to peel the carrots, as the juicer will take care of that. Core and quarter the apples.
2. Run the prepared carrots, celery, and apples through a centrifugal juicer. Remove the pitcher from the juicer and stir in 1-2 pinches of the cinnamon. Drink immediately.