The Secret Recipe Blog

2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.   Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil.  Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Serves 2

(1 votes, average: 5.00 out of 5)

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I love Starbucks, but honestly, I gave it up for my New Year’s resolution. It is just too darn expensive! What’s my secret? I do my best to recreate that Starbucks magic at home for a fraction of the price. This gingerbread loaf is one of my favorites in the morning.

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.

Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.

Once the cake has cooled, evenly spread the frosting on top.  Decorate with chopped candied orange peel or candied ginger .

(63 votes, average: 3.57 out of 5)

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In my neighborhood you can’t go three blocks without running into a Starbucks. I must admit, I sometimes feel addicted to their flavorful coffees and fresh baked goods. The unfortunate thing is that if I went to Starbucks everyday I would be broke by now! Fear not! Chef Tom to the rescue with this amazing copycat recipe for Starbucks Black Bottom Cupcakes. If you crave the Starbucks Frappuccino, then I suggest you get a copy of America’s Most Wanted Recipes.

Makes: 36
Ready In: Under 60 minutes

Ingredients:
***Filling:***
8 ounces cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips

***Cake Batter:***
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees.
Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
Fill cupcake liners a little more than half full with chocolate batter. Drop about a generous teaspoon of cream cheese mixture on the top of each in the middle.
Bake in a 350 degree oven for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.
Makes three dozen.

(37 votes, average: 2.78 out of 5)

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