Chai Tea Shortbread Cookies with #GayLeaFoods Plus KitchenAid Giveaway

When I think back to memories of prepping for the Holidays way back when, the enticing scent of baked goods in my moms kitchen would instantly pop into my mind.
Coupled with the sounds of Christmas Carols humming in the background, this is just one other reason why Christmas just happens to be my absolute favourite holiday.

It's not every day you get the feel-good, deep-in-your-soul, solacing kinda feeling then when you remember such memories that bring back the child in you. One of the recipes that always recaptures my childhood during the holidays is my moms Shortbread Cookies.
Tender, Buttery goodness.

What I love about Shortbread Cookies is that it's adaptable - you can do so much with it just by adding a few things like rosemary or toffee bits. I also love the savoury variety which you can achieve with some cardamom. Add in some shredded coconut and voila! Delicious curry and coconut delight!
You see, definitely so much you can create with a good shortbread recipe.
It is the easiest, most versatile cookie you can make. And every baker needs to have their own fool-proof recipe in their arsenal.

I love a good Chai Tea so I thought I would combine the two to create an exotic twist to comfort.
I am planning on serving these over the holidays with a combination of other Shortbread concoctions and also would make a great gift for neighbours, friends, family, teachers, etc.
Just place in cellophane wrap or mason jars complete with some pretty ribbon and tag and you've got delicious, home-made gifts anyone will love to receive.

Here's my recipe - hope you enjoy!

CHAI TEA SHORTBREAD COOKIES

Ingredients:
1 lb. unsalted butter, softened
1 1/2 tsp salt
2/3 cup granulated sugar
4 cups all-purpose flour
1 cup and 3 tbsp cornstarch
3 tbsp of loose leaf Chai Tea (or 3 teabags)




Method:
In a food processor, combine the flour, cornstarch and chai tea until well combined; put aside in a bowl.

In a stand-mixer, combine the softened butter, salt, and sugar. Whip on medium speed for 5-6 minutes, until the butter becomes pale and white, and increases in volume. On low-speed, mix in the flour, cornstarch.

Divide dough into two and spread each out on parchment paper. Roll into 1.5" - 2" logs, twist ends and refrigerate for an hour (until cold & firm) to overnight (you can freeze from here as well).

When you're ready to bake, pre-heat oven to 150 degrees, cut shortbread cookies and place onto parchment lined cookie sheet.

Bake for approximately 20-30 minutes, until the edges just begin to color. (Shortbread should remain more white in color.)

Remove cookies onto cooling tray and let cool. Enjoy!

Happy baking!

Thanks to Gay Lea Foods and Mom Central Canada, ONE grand-prize winner (one winner across all 15 blogs) will win a KitchenAid® Classic Series Stand Mixer.
I absolutely LOVE mine and there's so much deliciousness you can create with a KitchenAid® Stand Mixer.

Simply enter via rafflecopter below for a chance to win! Good luck!

a Rafflecopter giveaway

And that's not it!

I'm also giving away a Gay Lea “Our Table: Shared Meals” cookbook!

A compilation of popular (and yummy!) recipes and
includes everything from breakfast to dessert, and every eating occasion
in-between. It’s a great asset to have heading into the holiday season,
whether it’s for yourself, or a gift to a love one!

To enter this giveaway, make sure you're following us on Facebook and enter via rafflecopter below.








a Rafflecopter giveaway

While on Facebook, don't forget to visit Gay Lea Foods and Enter to Win some AMAZING prizes in their Shortbread Bliss Contest! Plus more great shortbread recipes!
----
Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Read More

Chocolate Banana French Toast with Gay Lea's Newest Brown Sugar & Cinnamon Spreadable Butter

As an avid baker and cook, you can only imagine my elation when I received notice that I was selected as one of the newest Gay Lea Brand Ambassadors!

Gay Lea has been a staple brand in our family kitchen for the longest time!

I remember making many of my grilled cheese sandwiches during my college years using Gay Lea Butter to my first attempt making a cake! As there were some hits and misses among the successful attempts, one thing's for sure -- licking the spoon was always a must! 

Fond Gay Lea memories, indeed.

Their dairy products are not only known because of the brand name but because they simply taste wonderful!

Their latest product to hit shelves is their Cinnamon & Brown Sugar Spreadables Butter with Canola Oil.

Check out that buttery, brown sugary and cinnamon goodness!

The first thing that popped into my head when I saw this product was FRENCH TOAST!

French Toast was not only a childhood favourite of mine but now it's a family tradition for us to serve French Toast on Sunday mornings in our home. 

It's much requested for breakfast but also for dessert after dinner too!

As much as I love the original way of making the beloved French Toast, I like to take it a notch higher for my family by including a couple of their favourite things.

For us, it's bananas and chocolate (nutella!).

CHOCOLATE BANANA FRENCH TOAST 

This is a truly decadent treat that your family and especially the kids will enjoy!
It's also a nice treat for you too. Go ahead, indulge!

Ingredients:

• 10 Slices of Bread
• Gay Lea Brown Sugar and Cinnamon Spreadables Butter
• 4 Eggs
• 1/2 Tsp Vanilla Extract
• 1 Cup of Milk
• 1 Tsp Sugar
• Nutella
• Bananas
• Icing Sugar
• Canola Oil
• Strawberries and/or Blueberries (optional)

Method:

1) In a shallow bowl, beat eggs with fork and stir in vanilla, milk and sugar 

2) On Medium Heat, heat up a tablespoon of oil in griddle or skillet

3) Butter both sides of one bread with Gay Lea Brown Sugar & Cinnamon Spreadables Butter and the one side of another bread with nutella
4) Add sliced bananas on top of nutella bread and then close together with the buttered bread

5) Dip in liquid batter so that entirely coated and then add to griddle
6) Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.

Serve French Toast with chopped strawberries and/or blueberries with a sprinkling of icing sugar and/or maple syrup.

Yes, it's as delicious as it looks!
(Please refrain from licking the screen).

One of my readers will WIN a One Year Supply of Gay Lea's Newest Brown Sugar & Cinnamon Spreadables with 12 FPC's (that's a whole lotta butter and French Toast!)

To be eligible to win, leave me a comment telling me what you would make with the new Brown Sugar and Cinnamon Spreadables Butter and enter via rafflectoper below for more additional entries.

Open to Canadian Residents only (excluding Quebec).
Contest ends 10/25.

Good luck!

a Rafflecopter giveaway


****
Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.” 

Read More