Chai Sugar Cookies

I think that I have mentioned before of my love and obsession of Chai tea, see here, so it was an amazing day when I found this recipe on My Baking Addiction for Chai sugar cookies. I was so excited to try these cookies out, I immediately went to my spices to make sure I had the right ingredients, and I was found that I didn't have any ground cardamom. Off I went to the store, and several stores later I finally found some ground cardamom that didn't break my piggy bank. These cookies are easy to make, super fragrant and quite delightful. If the aroma of the cardamom is to much for you, decrease the amount. My hubby thought he was eating a perfume cookie, but my boys gave them two thumbs up. I should also tell you, my sweetie is not a fan of chai- shocking, I know!

Chai Sugar Cookies
(Adapted from My Baking Addiction)
2 3/4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom- I used 3/4 tsp.
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies. Beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in egg and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined. Roll dough into balls the size of walnuts and then roll in the reserved sugar-spice mixture. Place dough balls on baking sheet about 1 1/2 inches apart. Bake for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.

I apologize for the lack of a picture- my boys inhaled the cookies!

Mexican Chicken- an easy crock pot dinner

I have been trying very hard to make one new thing each week, and I have been finding a lot of my new ideas on Pinterest. I would love for you to follow me there if you want, I have pinned some great things! Anyways, back to my latest recipe that I have pinned and tried. Mexican Chicken in the Crock pot. The original recipe is here, but when I pinned it, some gracious person wrote out the crock pot version, which I will share with you.

Mexican Chicken in the Crock pot
In your crock pot place your chicken breasts in the bottom. Sprinkle with taco seasoning, I used 2 Tbsp. Pour two cans red enchilada sauce over the top. Chop some green onions and sprinkle over top. Cook on low for 6 hours or so until the chicken is cooked through. Remove chicken from crock pot, shred with two forks and return to the enchilada sauce. Serve with chopped fresh cilantro and shredded Cheddar cheese, wrapped in warm soft tortillas.

For those of you who know me in real life, you know how hard it is for me to get a unanimous positive vote for my cooking, I have some picky eaters, but this recipe was a hearty thumbs up from the entire family! Woo Hoo!