Baked Apples

The perfect Fall dessert.

4 apples
4 tbsp margarine or unsalted butter
1/2 cup brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/4 tsp cloves
1/4 cup raisins (optional)

Preheat oven to 350 degrees and spray 8 x 8 square cooking pan with Pam cooking spray.
Remove apple cores without cutting apples into pieces (use an apple corer if available).
Spread each apple core hole with 1 tablespoon of margarine and place in pan.
Mix brown sugar and spices, then equally sprinkle into each apple core hole. 
Sprinkle in raisins, if you are using them.
Bake for 35 minutes, pull pan out, and baste apples with juice.
Once basted, return pan into the over for another 10 to 15 minutes depending on how soft you want the apples.

Chai Tea Latte Cupcakes

These are different and are just like the real thing!

3/4 cup milk
2 bags of black tea
1 cup flour
1 cup cake flour, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
Pinch of cloves
Pinch of nutmeg
4 tbsp unsalted butter
3/4 cup dark brown sugar
2 large eggs

Preheat oven to 350 degrees and line muffin tin with liners.
Bring milk to a simmer over medium heat, remove from heat, add tea bags and cover to steep for 15 minutes.
Whisk together all dry ingredients in a large bowl while milk steeps and cools.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, then add flour mixture in 3 batches while alternating with tea-infused milk.
Divide batter evenly into lined cups, filling each 3/4 full.
Bake, rotating tins halfway through until golden brown and spring back when touched; approximately 10 to 12 minutes.
To finish, dip top of cupcake in icing.

Condensed-Milk Icing
4 tbsp unsalted butter, room temperature
1/2 cup plus 2 tbsp sweetened condensed milk
Pinch of salt
3/4 cup confectioners' sugar, sifted

With an electric mixer, whisk butter and condensed milk and salt until smooth.
Add sugar and whisk until combined.
Use immediately.