Recipes
Mischief Maker Chai-tinis
Mischief Maker Apple Cake with Brown Butter Frosting
Mischief Maker Shortbread
Mischief Maker Chai-tinis
1 c. Mischief Maker Chai base
2 shots vanilla vodka
1 shot Baileys Irish Cream
1/4 tsp Additional Mischief Chai Spice
Place in a shaker with ice
Shake and serve up in a martini glass
Mischief Maker Apple Cake with Brown Butter Frosting
Cake
3 eggs
1 c. vegetable oil
2 c. sugar
2c. flour
4 tsp Additional Mischief Chai Spice
1 tsp salt
1 tsp baking soda
2 tsp vanilla
4 c. sliced and peeled apples (small chunks)
1/2 cups walnuts or almonds (optional)
Frosting
2/3 c. soft unsalted butter
6 c. confectioners sugar
4 tsp vanilla
5 T milk
2 tsp Additional Mischief Chai Spice
Preheat oven to 350. Using an electric mixer, beat the eggs until foamy. Add the oil and beat until combined. Add the sugar and beat until just mixed.
Stir together the flour, Additional Mischief Chai Spice, salt and baking soda
Mix the dry ingredients with the egg mixture. Add the vanilla and mix well. Stir in the apples and nuts. Place the batter into an ungreased 9 x13 pan and bake for 1 hour. Wait until the cake is cooling to make the frosting. Heat butter in sauce-pan over medium heat until a delicate brown. Blend butter and sugar. Sitr in vanilla , milk and spices until smooth. You can also split the batter into two 9 inch rounds and make 1 and 1/2 batches of frosting to cover.
Mischief Maker Shortbread
1 1/2 c. flour
4 tsp Additional Mischief Chai Spice
3/4 c. powdered sugar
10 T butter (salted) softened
1-2 T ice water
small star, heart etc cookie cutter
Optional - for chocolate chai shortbread (dipping)
1/2 c. semi-sweet chocolate chips
2 T cream
Combine flour and Additional Mischief Chai Spice in a bowl mix thoroughly. Place sugar and butter in a medium bowl and beat with a mixer until fluffy. Gradually add flour mixture to the butter mixture, beating at low speed just until combined. Sprinkle dough with 1-2 T ice water until it forms a dough. Divide dough in half and shape into two logs the width of your small cookie cutter and wrap in plastic wrap. Chill 1 hour. Preheat oven to 375. Remove logs from plastic wrap and slice into 1/4 in rounds. Use each round to cut the cookie cutter shape out and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until edges are slightly browned. Reform scraps into another log and repeat. Optional : Once cookies are completely cooled (wire wracks) you can combine the cream and chocolate chips and microwave at 1 minute intervals, stirring inbetween until fully melted. Dip the cookie shapes at an angle or just on one side and leave to harden. Makes 2 dozen.
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