Blueberry Lemon Basil Pie

I admit it, I’m a total TV junkie. I like all kinds of shows from Parenthood to Orange is the New Black to MasterChef. Last week on MasterChef, the challenge was to make a riff on blueberry pie. I thought to myself, how great would it be if someone tried using basil? I saw everyone zesting in different citruses like orange or lemon. Then I looked at my container garden in the living room and saw my lemon basil plant looking extra happy today and ready to be baked in a pie!



Got some lovely [way too expensive] blueberries (Michigan Blueberries that taste like heaven) from the Logan Square Farmer’s Market and I was ready!

Now, I do not know what crazy person would choose a 95-degree day to bake a pie at 425 degrees, and yet, here I am. I had to try it! A little sweat doesn’t hurt, and I promise none landed in the pie! 

So here it is. Could’ve been more liberal with the blueberries. 


Blueberry Lemon Basil Pie

Two 9″ Pie Crusts; I like to make homemade. Here’s one of our recipes
4 c. Blueberries, fresh or frozen; rinsed and patted dry
1/2 c. Sugar
1/4 tsp. Cinnamon
1/4 tsp. Salt
1 T. Lemon Basil, ribbons
1/4 tsp. Vanilla Extract
2 T. Cornstarch 

First, line a 9″ pie pan with your first crust. Lightly fold the ingredients together. Be mindful not to smash many blueberries. 


Pour in the mixture evenly into the pie crust. I feel that I could’ve used MORE blueberries. Feel free to dabble with that and taste test your ratio with the other mix-ins. 

Cut up your second pie crust into strips and make a lattice top and brush with an egg wash (1 egg optional). Here’s our blog post on how to make a lattice top


Serve with topped a dollop of whipped cream or your favorite ice cream flavor on the side. The crust was a dream, the blueberry filling was just what I wanted – not too sweet, not too sour. Really good flavor! 






Apple Frangipane Tart

I’m going to introduce this post by answering a few FAQs:

What is a frangipane, anyway?

Not to be confused with the flower, frangipane is a delicious buttery almond paste that can be made in about ten seconds. It’s used as pastry filling and cake filling and pretty much any kind of filling. I describe my personal recipe below, adapted from something I found on the internet.

What is the difference between a pie and a tart?

The discrepancy here is a little shady. Many people define a pie by its sloped edges, fitting specifically into a pie dish. A tart goes into a tart dish, right? Let’s split hairs. The crust of a pie is usually flaky, buttery, kinda short-bready. Tart crust is usually stiffer and needs to keep its shape when it leaves its tart shell.  Pies are usually gooier, like jam. That’s a weird word. Gooier.

Tarts are always open-faced, more often than not, the fruit is dried in such a way where it will be moist, but not gooey.

What occasion is this pie for, Francisco?

Why, it is for my Autumnal Equinox Harvest Moon Party, thanks for asking.

Is it even fall yet?

No, not yet. Just wait until September 22, my love.

Why wasn’t I invited to your party?

You were, honey. I sent you a message on Facebook.

No you didn’t, I just checked.

Oh, shoot, my wireless must have messed up the invites. I totally meant to invite you.

Just get on with the recipe. 


One Best Pie Crust In The World
1 c. almond meal + 1 T.
1/2 c. sugar + 2 T.
2 T. flour
1/4 t. salt
1 large egg
4 T. unsalted butter, softened
1 t. vanilla
4 large apples, cut and slices
2-4 T. lemon
lotsa cinnamon

SO, let’s tackle this in three parts. PART ONE; make The Best Pie Crust In The World and store it in the fridge for at least two hours, but don’t leave it in your fridge for two weeks, like I did. After you’ve formed the crust to a plate, keeping the edges of the crust inward to make it more tart-like, and then refrigerate until you need it.

PART TWO; Make the Frangipane. Combine almond meal, flour, sugar, salt in a medium bowl. Then combine with butter, egg, vanilla until the mixture forms a thick paste. Thick enough to keep it’s shape. If it’s not thick enough, add more almond meal, and a little flour in moderation.


Mmmm gooier.

Next, spread the frangipane at the bottom of your pie crust for a real thick layer that coats up on the sides as well.


Cut up the apples into your desired shape. Most apple tarts have this kinda flower thing going on, but me, being the clever person that I am, wanted to go agains the grain. So I thought, hmm what if I make my apples into this kinda weird log-stick shape so that they look like french fries wouldn’t that be a good idea?

Coat your apples in lemon juice, then 2 T. sugar, 1 T. flour, and cinnamon as desired. Cinnamon is optional, but you know I’m a sucker for cinnamon.


So yea, take your french fries, or whatever they are and when they’re all fully coated, plop them on top of the frangipane layer. I started to arrange mine in this brick layer kinda thing because I thought that would be cool?


It wasn’t. I ended up piling them on like firewood.


Bake at 400 degrees and then reduce to 375 when after ten minutes, letting the crust toughen. Take it out after 50 minutes or so, or until you can put a fork through an apple with just a hair of resistance. Now you have this weird awesome delicious almondy pie that looks like it is filled with french fries.



Bienenstich (The Viking Honey Cake)

The bienenstich, which in German translates to “bee sting,” is a delicious dessert, but I am reluctant to call it a “cake.” It’s made on a yeasty sweet bread, you see, and is a little more savory than you’d expect for something you’d give to someone for their birthday. What it loses sweetness in the body, it makes up for on top, with its crunchy, honey almond coat. MM. was it good. It’s kinda like caramel, but I hate caramel. And I loved this. Honey caramel. I giant, almondy, bit o’ honey melted onto some bread.

What’s even better about this cake is the history. Well, questionable history. I read quite a few sources that say this cake’s name was founded in the 15th century after German raiders successfully conquered a neighboring village by flinging swarming beehives into the throng. I like to think that they were vikings. Honey-crazed vikings.

It’s probably myth, but for the sake of this cake (and for it’s devious tastiness) let’s say that it’s true. I mean, the cake itself is practically a battle in and of itself. This cake took me almost four hours to make. In Francisco-time, that’s two episodes of Freaks and Geeks, and then my library discovery for the day, The Harvey Girls, which, sidenote, is the gayest movie I’ve ever seen.

photo (16)

the most photogenic cake in the world.

I’ve altered our lady Deb’s recipe just a bit. Copied and pasted almost exactly* from the Smitten Kitchen recipe.

2 1/4 teaspoons (or 1 1/4-ounce package) instant yeast (not active dry) (also sold as rapid rise or bread machine yeast)
3/4 cup whole milk, ideally at room temperature
1/4 cup granulated sugar
2 cups all-purpose flour
3/4 teaspoon table salt
2 large eggs, ideally at room temperature
4 tablespoons unsalted butter, at room temperature

Honey-Almond-Crunch Topping
6 tablespoons unsalted butter, cold is fine
1/3 cup granulated sugar
3 tablespoons honey
2 tablespoons heavy cream
1 1/2 cups (4 3/4 ounces) sliced almonds
Two pinches of sea salt

Pastry Cream Filling
1 cup whole milk
1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup granulated sugar
3 tablespoons all-purpose flour or cornstarch [updated]
2 pinches sea salt
3ish tablespoons honey
2 tablespoons unsalted butter, cold is fine

*I added more honey, duh.

Real quick note: I didn’t want to buy whole milk and then waste the rest, so I used skim milk and then bought a very tiny carton of heavy cream, adding 3 tablespoons of cream per 1 cup of milk. Easy!

CAKE: Combine all of the cake ingredients in a  bowl, stirring till it combined and battery, then stirring for two minutes more. In a stand mixer, you can mix this with the paddle attachment OR you can make like me and use a little elbow grease at low-medium speed for 2 to 3 minutes.

Get all the batter off of the sides of the bowl and then cover with plastic wrap to let rise for an hour. It won’t rise that much. Don’t get excited.

Meanwhile, we gotta make the honey crunchy yummy top. In medium saucepan over medium heat, heat the butter, sugar, honey, cream and salt until the butter is melted. Bring to a simmer and let it boil for 3 to 5 minutes, until the mixture gets a hair darker and looks like some gaseous planet.

photo (10)

it was like this.

photo (11)

and then like this.

Then add the almonds. It’ll get real thick and candy-like but don’t sweat it. Set it aside to cool.

photo (12)

Butter and flour a 8-inch round cake pan. I only had a 10 inch, which is why my cake is a little thin, but if you have something even smaller, go for it. Deflate the batter and then nudge it until it fills the bottom of the pan. Cover again with plastic wrap  and set aside for another 30 minutes.

Heat your oven to 350 degrees.

Once the cake has finished its second rise (that little guy still won’t rise that much, but don’t worry, every dog has his day) you gotta put the almond crunchy stuff on the cake. It doesn’t really “spread” per se, because it’s thick like a melty granola bar. Me? I made like the 15th century viking raiders and used my hands to evenly plop the almond goop on top. If it’s super chunky and worrisome on top, know that everything is going to flatten out once it gets into the oven. It’s quite picturesque.

photo (14)

Bake cake for 20 to 25 minutes, until top is bronzed and toothpick inserted into the center comes out batter-free. The caramel stuff will start to bubble and look super scary, but it settles and soaks as soon as the cake comes out of the oven, so don’t fret.

Transfer to a cooling rack and after it sits a bit, run a knife around the circumference to free it from its spring form clutches. Let it cool and yea, you’ll have to reassemble the cake a little bit. The almonds will no doubt fall off and goop and be weird but just tack ’em back on.

The pastry filling part deserves your full attention. It’s easy to mess up. Don’t try at multi-tasking by doing your whisking while watching the bar fight scene of The Harvey Girls on your laptop. I had to rewind it twice.

To make the pastry filling, which you might want to do while the dough is rising the second time, Warm milk in a medium saucepan. Slowly drizzle 1-2 tablespoons of honey into the milk and warm it. It is necessary to taste the milk & honey mixture. Pour into a small bowl or cup, and set aside. Do this next part quickly! You don’t want the milk to cool too much.

Rinse saucepan and off the heat, whisk the yolks and sugar together like an angry viking. Whisk in flour and salt. Drizzle in warm honey-milk a spoonful at a time, whisking indefinitely. Never stop whisking. You don’t want anything to curdle. Once you’ve add half of it, you can add the rest and return the saucepan to a medium-high heat until it bubble, then simmer for one to two minutes. During this part, I also added even more honey. Again, never stop whisking. Off the heat, whisk in the butter and vanilla extract.

Cool custard and cake completely before assembling the cake. I put the custard in the fridge.

Finally, assemble the cake by flipping it and dividing it in half, width-wise, with a serrated knife. Do this carefully.

Once both the cake and pastry cream are fully cooled, place the cake on a serving platter and divide it horizontally into two layers with a long serrated knife. Spread your custard all over the bottom, oo, mm, yea, baby. Then, put the bottom, back on the upside down top. Does that make sense? I assembled it this way because I wanted to move the top as little as possible. It’s very fragile and goopy and falling-apart-like. Then flip the cake over onto a serving platter.


Enjoy this by yourself. Don’t share. Eat it with coffee. With milk. With honeyed coffee. With honeyed milk. With ANYTHING JUST EAT IT NOW.

Francisco, the Red Beard

Blackberry Apple Pie

Okay, there was a sale on blackberries at Kroger (97 cents a carton!), so I stocked UP and then, typical me, I was stuck with tons of blackberries stocked up in my fridge.

1 pie crust
100 g golden caster sugar, plus extra for sprinkling
4 large granny smith apples, cored, peeled and each cut into wedges
150 g blackberries
2 T. honey
2 T. lemon juice
1 large egg, beaten
1 teaspoon ground cinnamon
raw sugar, for sprinkling

Preheat the oven to 350° F.

Toss apples in lemon juice. Then toss with blackberries, caster sugar, cinnamon, and honey.


Line your pie pan with the crust. Simple enough.


Line the bottom of the pie with apples.


Then fill the center with blackberries. Then more apples.


And more apples.


Make a lattice crust, if you’re feeling fancy. IMPORTANT NOTE, THOUGH: When you make a lattice crust, especially for apple pies, you put your fruit at risk of drying out in the oven. It is to your advantage to make the lattice as tightly woven as possible, with little fruit showing. Not like this. I made a second pie after this one with a TIGHT basket-weave and because of that, my apples were the moistest. Yea, I said it. Moistest.


Brush with egg yolk and sprinkle with raw sugar. Bake in the oven for 50 minutes to an hour, until the crust is brown.


How to make the best pie crust in the world

I use Smitten Kitchen’s measurements almost exactly, so I can’t take credit for the chemistry behind it. The method, though, I provide from my own wisdom bestowed upon me by my best friend, Karly and her infinite pie wisdom. I almost always double the recipe and make four pie crusts, for storing later, but this makes two (or one for the bottom, and one for the top of the pie).

2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1 t. (5 grams) table salt
A big ol’ dash of cinnamon
2 sticks sweet cream butter, cubed and very cold!!! (you can use regular if you really want to)
1-2-3/4 c. ice water
1/2 t. love

1. Combine all ingredients except for the butter, which you should cube and put BACK INTO the refrigerator. Everyone says you need cold ingredients for pie crust and they are all right. Something that I’ve picked up from the Barefoot Contessa (blesshersoul) is putting even the bowl of dry ingredients in the freezer for 15 minutes or so. Seems tedious, but you can see the difference, especially if you’re doing this on a hot day. With everything chilled, you can put the butter cubes on top of the flour, like this.


2. Don’t listen to anyone else. You don’t need/want a food processor for pie crust. Your god-given hands were made to do this kind of work with a pastry cutter or even better yet, two butter knives. The manual meticulousness of this cutting method will provide you with the visibility you need to get this right, and also food processors tend to not only overprocess the dough, but heat it up. You DONT WANT your dough warm at all. And here’s one thing more that processors are missing out on, that your hands add: Love.

With the pastry blender, slowly start to cut the butter into the mixture, scooping it up from the bottom when you inevitably smoosh a giant butter mass into the bottom of the bowl. Your instincts will tell you that all the butter pieces need to be even and that all flour should be touching butter. You’re wrong. So long as there are no pieces bigger than pea-size, your butter will be fine when uneven and unsettlingly chunky.

If you’re using the two knives, criss-cross them over the butter to divy up the pieces, being careful not to leave any bigger chunks.


this isn’t completely done; more chunks are at the bottom of the bowl.

3. Next comes the tricky part. With a wooden spoon or spatula, slowly turn the dough while adding 1/2 c. ice water one tablespoon at a time. Again, this is where the love comes in. If you love the crust, be patient with it. In order to get this step done a little quicker, it’d be nice to ask a friend to help you pour the water. Go about it counterintuitively. You want to toss the dough softly over rather that roughly moosh it, because pressuring and condensing will put lumps and chewiness where you don’t want it. The goal of your crust is to be flaky—light. So you have to treat the dough lightly. Avoid all temptation to use your hands, so as not to warm the dough.

By the time you’ve added the 1/2 c. water and combined it into the dough, you’ll have some sticky pieces, getting kinda stringy, kinda lumpy. You know.


Your dough is getting there. Once it’s reached this point, you should fold  together until it just barely comes together. This means that there will still be butter chunks, y’all. Don’t be afraid. It’s all a part of the plan. Divide the dough in half, or if you doubled it, like me, divide the dough in fourths, and wrap up in the fridge in flat circles. Don’t worry about pieces falling out right now. They will conglomerate together when you roll the dough out.

See how it still has the chunks?


Pretty soon, you could have a beautiful lattice crust like this one. Check out my tutorial!


Mexican Hot Chocolate Cake

Alright, so chocolate & chili is one of my fave flavor combinations (EXCEPT IN MOLE, WE HATE MOLE) and this dessert is nothing short of extraordinary. The recipe that I was using didn’t call for an egg, and I though huuuh, that’s weird so I did a little experimenting myself and decided to do it both with and without egg. Since this spring break was nothing but lil ol’ me, I cut the recipe in half and made two ramekin-sized cakes; one for me now, one for me later; and one with egg, one without.

No egg and a milk substitute means this recipe is super vegan friendly!

If you want this for more than two servings, quadruple the recipe, and you could spread it between 16ish cakes, or 2 9-inch cakes? That’s a guess.


1/2 c. flour
1/2 c. granulated sugar, divided
3 T. unsweetened cocoa powder, divided
1 t. baking powder
1 t. chili powder
1/2 t. cinnamon,
1/8 t. salt
1/4 c. milk
1/8 c. vegetable oil
1/2 t. vanilla extract
1/2 c. boiling water OR 1 large egg

Preheat oven to 350°

1. Combine all ingredients, save the boiling water/egg.

2.1. Beat the egg first and add it into the batter, pouring it into your ramekin, half-full.

2.2. If you choose not to use the egg, the batter will be quite thick. Spoon 3-4 tablespoons of batter into each cup and then pour 2 T. of boiling water onto the batter and DO NOT STIR IT (THIS IS WEIRD, I KNOW BUT JUST TRUST ME).


The left ramekin is with boiling water, the right is the egg. Who will win?

3. Bake for 15-20 minutes.


See how the front one (egg) is all puffy and cakey and the back one (boiling water) is deflated? You get a very different dessert either way.

So which one was better? THE DEFLATED ONE. By a landslide. What the boiling water allowed the cake to do was become moist and lava-like when it came out of the oven. If you’re serving it hot and you like gooey centers, scratch the egg. If you’re doing cupcakes and you’re taking these to a party, you have to use the egg.


Ineffable Beet Root Bundt

This cake, just obliterated me. To try and describe it in words would be some kind of contradiction, but I will try. I don’t even have a picture of the final product because my camera burst into flames. But it was dark, rich, bitter—a rounded out flavor, like eating midnight sky. It’s great warm, but didn’t need frosting. That good. Good.

Don’t forget to cook-skype your best friend overseas! (Note that peanut butter is not an ingredient in the cake, but if you want to have it by your side to eat with your finger as a chef snack, that’s okay.)

1/4 c. coconut oil (if you don’t have that, you can use softened butter, last resort, olive oil)
1/2 c. sugar
100 g (3.5 oz) dark chocolate (70%), chopped
2 c. raw beetroots, finely grated (use a zester, if you have one!)
3 eggs
1 1/2 c. oats, grinded into flour
2 t. baking powder
5 T. cocoa powder
½ t. vanilla extract
2 t. instant coffee
a pinch salt

Preheat oven to 350 F°
After you’ve zested your beet root and ground your oats…

In a bowl, combine coconut oil, eggs and sugar. Whisk until it is creamy and your sugar crystals have dissolved.
Melted your chocolate and stir into the mixture, but it’s important to let it cool so that you don’t cook the eggs! Then, in go the grated beets, cocoa powder, coffee, salt, vanilla and baking powder. (The instant coffee, if you’re wondering, is to round out the flavor of the dark chocolate. It makes a big difference, trust me.) Mix well. 

Add the oat flour last! This is important, because you don’t want to throw off the consistency like I did and add too much. It should still be pourable. If you look at the picture above, it still looks pretty gloppy. I ended up adding more flour and messed it up, so don’t do what I did.

Grease and flour a bundt pan (but if you don’t have one, I recommend this handy table!)

Bake in oven for about 25 minutes.

Reach Nirvana. Serve it hot, with more cocoa powder on top. This is what it looks like in my mouth.

Love, Fran

Rustic Apple Cake (like m’Mama use’ta make)

Ok, so my mother never actually made apple cake, but the rhyme is really cute and the cake really did end up looking very country. It’s not too sweet but very comforting. It’s very impressive, but it only takes like three main steps. One of the easiest cakes ever, and there’s no butter in it, so it’s great for breakfast! I was adapting from a recipe by Tartelette, though I modified it in a very Francisco way. Mine’s prettier, too.


This was a very fun recipe to do. Not just because of the arrangement, but because I GOT TO COOK WITH MY OVERSEAS BLOG PARTNER. How, you ask? The magic of Skype of course!


Isn’t that adorable? While Mimi was making this pretty little squash number in Chicago at a normal, dinner hour, I was up at 1am in London making apple cake? For no one in particular? Anywho, here’s now you make it. Let’s see if you can figure out my alterations here.

4-6 teensy apples—the teensiest apples you can find
1 c. Greek yogurt
1/2 c. sugar
4-6 T. HONEY
2 eggs
1/2 c. olive oil
zest and juice of one lemon
1 1/2 c. whole wheat flour
1/2 c. all-purpose flour + extra for the pan lining
2 t. baking powder
1/2 t. cardamom
1/4 t. cinnamon
raw sugar

Preheat your oven to 350°

In 9-inch baking round (I had something a little smaller, but it’s all good), grease and flour your pan all the way. If you are Skyping, it’s best that you get the flour all over your computer.

Wash your apples and slice them down the hemisphere REAL THIN, like poker chip thin. When you’re cutting it up, some slices will have this pretty little star on them, and some of them won’t. When ever you have a star piece, set it aside from the other ones. It’s special. You’ll need at least seven of these, maybe more, if your apples are smaller. With the apples that aren’t stars, cut out their cores and into little half-moons. Set aside.

Shock the STAR apples and 6-8 of the half moons in ice cold water and a teaspoon of your lemon juice. It helps oxidize them. I don’t now what that really does, but it’s a good thing. Also keeps them from browning. Set aside.

In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale. Add the oil, lemon juice and honey until well blended. Don’t get seeds in there, like a dummy. I think Mimi was baking her squash shell at this point?


Add the flour, baking powder, cardamom and cinnamon until the batter is smooth enough to pour, but not thin enough for the apples to fall through it. Does that make sense? It won’t be like pancake batter.

Fold in your remaining half moon apples. Pour this into your greased pan. After patting down your icey star apples with a paper towel, arrange the design I have on top here!


Sprinkle on a dash of cinnamon, cardamom (it makes a difference) and LOTS of raw sugar. Bake 30-45 minutes. If you want it to be a real rustic-looking cake like mine, keep it in a little longer. When It’s done, it’ll look like this!


Oops, a piece is missing. Serve with milk, ice cream, coffee, or hot applesauce!

Francisco & Mimi

Chocolate Chip Pumpkin Banana Bread

I have no introduction to this recipe other than McSweeney’s ‘Open Letter to Pumpkin-Flavored Seasonal Treats.’
2 small-medium very ripe banana, mashed
1 c. pumpkin purée, homemade or canned
1/4 c. canola oil
2 extra large eggs
1/2 c. packed light brown sugar
1/4 c. granulated sugar
3/4 tsp. pure vanilla extract
1/2 tsp. distilled white vinegar
1 1/2 c. whole wheat flour
1/2 c.  all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (or more!) c. chocolate chunks
nuts if you have them, thanks.
Preheat oven to 350º F. Grease and flour an 8 1/2 x 4 1/2-inch baking pan.
In a larger bowl, combine banana, pumpkin, oil, eggs, sugars, vanilla, and vinegar.
In a separate medium bowl, whisk together the flour, baking powder, soda, salt, spices, and chocolate chunks.  Using a rubber spatula, fold the wet ingredients into the dry just until combined.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 45-60 minutes.  Place the loaf on a wire rack to cool for 10 minutes.  Invert the loaf onto the rack and cool completely.
This bread, like anything, is great with coffee, honey, and peanut butter.
Happy Fall!

Chai Shortbread Cookies

1 t. cinnamon
1 t. ground cardamom
3/4 t. ground  ginger
3/4 t. ground clove
3/4 t. ground nutmeg
2 T sugar
2 1/4 c. all-purpose flour
1 bag chai tea leaves, optional (if they’re whole leaf, crush them to make them finer)
1/2 t. salt
1 c. (2 sticks) unsalted butter, softened, but still cool (margarine, for vegan/dairy free version)
1/2 c. confectioners’ sugar
1 c. bittersweet chocolate

Preheat oven to 300 degrees.

In a small bowl, combine the cinnamon, cardamom, ginger, clove, and nutmeg until thoroughly combined.


Remove one teaspoon of the mixture and, in a small separate bowl, stir it into the 2 tablespoons of sugar; set aside.

In a medium bowl combine the remaining chai spice mix (and chai tea, if using) with the flour and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the flour mixture and beat until the dough resembles wet sand, don’t over beat.

Using your hands, press the dough together to form a ball then use a rolling pan to flatten out the dough until it’s about an inch thick. Using the top of a mason jar (I know, fabulous), cut out your desired cookie size. The size of your cookie may effect your cookie time, but as long as they’re nice and thick, you’ll be alright. Placing in the leftover sugared chai mixture (both sides—don’t be shy) and then spread the cookies on baking sheets lined with parchment paper with lots of room in between.


Bake for 30 to 35 minutes, until the top feels firm and the edges are golden.

After the cookies have cooled, pick the ugliest side of the cookie (usually the top) and dunk it in melted chocolate. Serve with vanilla ice cream and a cinnamon stick!