Raspberry Jasmine Chia Pudding

I’ve been so bad at meal prepping my breakfasts lately. (Hell, lunches, too! Ha!) After a summer full of packing, moving, and cleaning, I was beat. Needless to say, Gregorys Coffee and Sweetgreen got a lot of business from me; in turn, I got a lot of points on my apps. ๐Ÿ˜

Now that I’m – at least temporarily – settled again, I’ve got no excuse not to start prepping my meals. I know my wallet and waistline will both be extremely happier.

Chia pudding is, literally, one of the easiest breakfasts to prepare! Prepping overnight oats seems like preparing a 3-course meal in comparison. Chia seeds + liquid + bowl or jar x at least 3 hours = breakfast, baby!

I am a huge fan of jasmine tea, by the by. Admittedly, I’m a bit picky about floral flavors. Chamomile and jasmine are always on the good list. Rose? HARD PASS. Lavender? Eh. It depends on the dish and my mood at the time. Ha! But yes, there is always a welcomed place in my mouth and stomach when it comes to jasmine. I was so excited to see Runamok Maple release a jasmine tea-infused flavor, and the notes in it are perfect. The maple doesn’t overpower the jasmine, and the jasmine doesn’t overpower the maple. They work hand in hand so well! I couldn’t be more delighted to have two of my favorite flavors marry!

Originally, adding fruit into the pudding was NOT a part of the original recipe. However – speaking of marrying flavors – I had some raspberries in the fridge and an impulsive spark in my belly. I did a quick Google search of whether raspberries and jasmine are compatible. TRUST ME. They work together VERY well!

The basis to making a chia pudding is very easy – as I’ve stated in my previous recipe for Dirty Chai Chia Pudding – and if you remember that 3 tablespoons of chia seeds mix with one cup of liquid, you’ll be good as gold!

This chia pudding recipe is a winner. Good thing, since one bowl will give me breakfast for quite a few days! Ha!

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NOTE: Thanks to Runamok Maple for this opportunity to do another collaboration. Please support small business! Please visit their website and check out their amazing line of syrups.ย Want your own bottle of the jasmine flavor? Use promo code SEEKSATIATION20 to get 20% off at checkout!

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Raspberry Jasmine Chia Pudding
(Makes roughly 24 oz. in total)

โ€“ 6 tablespoons chia seeds
– 1/2 cup raspberries, rinsed
โ€“ 1 & 1/2 cups milk of choice (dairy or plant-based)
– 1/2 cup water
– 1 bag jasmine tea (optional for a stronger jasmine flavor; see Step #3a)
โ€“ 2 tablespoons Runamok Jasmine Tea-Infused Maple Syrup (or sweetener of choice)

Before We Get Started…

– If not able to use jasmine tea-infused maple syrup, use Step #3a for a jasmine-flavored chia pudding.

Directions:

1.) Place chia seeds in a large bowl and set aside.

2.) Roughly chop raspberries and set aside.

3a.) For a stronger jasmine flavor: Over medium heat, bring milk and water to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag, and allow to steep for 5 minutes. Allow milk tea mixture to cool down for 15 minutes. Add milk tea mixture to chia seeds and gently whisk until thoroughly combined. Add raspberries and maple syrup; whisk again until combined.

OR

3b.) For a lighter jasmine flavor: Add milk and water to chia seeds and gently whisk until thoroughly combined. Add raspberries and jasmine-infused maple syrup; whisk again until combined.

4.) Place plastic wrap over bowl and place in fridge for no less than 3 hours, preferably overnight. This pudding, refrigerated, will remain fresh for up to five days.

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Red Velvet Beet Pancakes

CONFESSION: Besides those 2-ingredient egg and banana pancakes all over Pinterest, I’ve never made an honest – to – goodness flour-based pancake before.

To be honest, I thought I was going to F it up royally. Ha!

After the first quasi-disastrous batch, I got into the groove and ended up making some surprisingly tasty little morsels, smothered in tons of maple syrup and Nutiva Dark Chocolate Spread, because why not? The beets in the batter counteract any more indulgent ingredients, amirite?

Head over to Yoga by Candace —> LINK HERE, BABES <— to check out how to make these Red Velvet Beet Pancakes all for yourself! They are perfect for Valentine’s Day, no matter who you love the most: yourself or someone else.ย ๐Ÿ˜‰

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Chocolate Donuts with Matcha Glaze

I have a major culinary quest in life.

I am trying to perfect the perfect donut glaze.

I just can’t get it!

I’m talking about good thick glazes like the kind you’d get on a donut from Underwest Donuts, Doughnut Plant, The Doughnut Project, or any of the top notch donut spots in NYC.

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For me, I am a baked donut gal when I’m at home; I’d love to make some yeasty fried donuts, but I am so attached to my donut pan! Cake donuts don’t take glazes as well as fried donuts, due to their porousness. It’ll go on thick, but seemingly sink in. Not to say I mind that extra sugary goodness leaching into my treats…

๐Ÿ˜

I was a pretty basic glaze girl for a while – I’d mix confectioners’ sugar, vanilla, and milk for my main base – but that doesn’t do as well with the cake donuts, as aforementioned. It certainly glazes them, but I wanted something to really coat them. I’ve been experimenting with other ingredients, such as butter and condensed sweetened milk. I’ve been finding that butter may be that trick up my sleeve I’ve been waiting for! I’ve found this glaze works better with cake donuts, and I’ve started to get that consistency I’m working towards; not perfect, but it’s progress.

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As I continue to tinker, I must say I’m satisfied with how this matcha glaze came out. I wish I could have gotten a more even coating for these photos – the dilemma of the food blogger – but all that matters to me is that they taste great, and the chocolate and matcha make for a cozy and slightly earthy match. It’s a great donut for the autumn when apple cider donut penetration is getting the best of you. Ha!

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NOTE: This recipe is part of a contest for Kiss Me Organics! PLEASE CLICK THIS LINK TO VOTE for me in their contest for best matcha-based recipe! Spread the word! Thank you to Kiss Me Organics and Pure Taste for the complimentary matcha and the opportunity to develop this awesome recipe!

Chocolate Donuts with Matcha Glaze
(Makes 6 donuts)

Donuts:

โ€“ 1 cup all-purpose flour, sifted
โ€“ 1/4 cup unsweetened cocoa, sifted
โ€“ 1/2 teaspoon baking soda
โ€“ 1/8 teaspoon salt
โ€“ 1/2 cup sugar
โ€“ 1/2 cup milk (dairy or non-dairy)
โ€“ 1 large egg
โ€“ 2 tablespoons vegetable oil
โ€“ 1 teaspoon vanilla extract

Matcha Glaze:

– 3 tablespoons unsalted butter, melted and slightly cooled
– 2 teaspoons matcha tea powder, leveled off (I used Kiss Me Organics Culinary Grade Matcha)
– 1 teaspoon vanilla
– 1 cup confectioners’ sugar
– 3 tablespoons milk (dairy or non-dairy)

Before We Get Started…

– When glazing donuts, set a cooling rack over a piece of scrap paper, parchment paper, cookie sheet, et al, to catch any glaze drips for an easier clean-up!

Directions:

1.) Preheat oven to 350ยฐF. Lightly grease the inside of the donut panโ€™s cavities. Set aside.

2.) In a large bowl, whisk together flour, cocoa, baking soda, sugar, and salt. In a separate small bowl, whisk together egg, oil, milk, and vanilla extract. Pour wet mixture into dry mixture and stir / fold to combine.

3.) Transfer mixture to a pastry bag or a gallon-sized seal-top plastic bag; if using plastic bag, cut off small corner to pipe out mixture. Evenly pipe mixture into cavities of donut pan.

4.) Place in oven and bake for 10 minutes. Remove from oven and place pan on cooling rack for 15 minutes; carefully remove donuts from pan and allow to continue cooling on cooling rack.

5.) Once donuts are room temperature, melt butter and allow to cool slightly, 2 – 3 minutes. Add matcha and vanilla and mix until combined. Place confectioners’ sugar in a large bowl. Add in butter matcha mixture and stir to combine. Add in milk, one tablespoon at a time, and mix until combined. Carefully dip one side of a donut into the glaze and place on cooling rack to drip dry, glaze side up. Allow glaze to set and dry for at least 30 minutes.

 

husk cherry scones

Husk Cherry Scones

Husk cherries. Ground cherries. Husk tomatoes. Ground tomatoes. Cape gooseberries. There are too many names for these lil’ buggers – you can call ’em Physalis if you really want to get scientific about it – but husk cherries is the name I go for.

husk cherry scones

Last summer, I really noticed them for the first time at my local farmers’ market in Inwood – “Everything In Pint Boxes – $5!!!” a bright cardboard sign exclaimed as I looked at hundreds of little husky pods, unsure what the hell they were but eager to try them! I looked up recipes and settled upon a nice Husk Cherry Clafoutis!

That pint of fruit sat in the back of my fridge for many weeks, and I finally discovered it in October, promptly pitching them into the compost bag in my freezer.

Better luck in 2017, eh?

husk cherry scones

Sure enough, come mid-August, I started seeing husk cherries in my local farmers’ market; one day, while on a staycation from work, I took myself to the Union Square Farmers’ Market on a bright Wednesday morning and comparison-shopped pints of them, finally finding a $5 pint in one of the last vendors I looked at – side note, I balked at paying $6 for a pint, but then walked to MatchaBar and spent $6 on a iced matcha latte even though I had matcha and milk at home, because I’m THAT PERSON sometimes.

Moving on…

I attempted to make this Husk Cherry Clafoutis recipe I had saved from the previous August; it called for almond extract, which I didn’t have, but then I thought to myself, “Hey! Maybe I can just grind some almonds into the flour for the flavor!”

What erupted from my oven was an oddly delicious concoction that my roommate Kait and I loved – some sort of hybrid bread pudding with the consistency of a lemon bar – but it was definitely not a clafoutis by any means. Though we loved it, I didn’t think it would translate well to a universally – loved recipe by any means.

husk cherry scones

husk cherry scones

What can you always do a berry or berry-like fruit, though?

Scones! M’er f’in scones!

husk cherry scones

Husk Cherry Scones

The fruits, with a slightly pineapple flavor when yellow and a slightly green apple flavor when greener, are perfect for a buttery scone. Plus, I have a basic scone recipe that I’ve been using for a few years now that has served me right. Its base allows you to add to much to it, including – taaa daaa – husk cherries!

husk cherry scones

Husk Cherry Scones

Don’t be afraid of or intimidated by these lil’ guys anymore! You now know at least one thing to do with them.

Husk Cherry Scones

Husk Cherry Scones

Husk Cherry Scones
(Makes 8)

Ingredients:

Scones:

โ€“ 2 & 1/4 cups all-purpose flour
โ€“ 1/3 cup sugar
โ€“ 1 tablespoon baking powder
โ€“ 12 tablespoons (1 & 1/2 sticks) butter, cubed or shredded while frozen (see Before We Get Started…)
โ€“ 3/4 cup heavy cream
– 1 cup husk cherries, removed from husks and halved

Glaze (Optional):

– 1/4 cup confectioners’ sugar
– 2 tablespoons heavy cream or liquid of choice
– 1 teaspoon vanilla

Before We Get Started…

Refer to this recipe on why shredding frozen butter for scones is pretty much the best idea EVER. (Thanks, Dad!)

Directions:

1.) Preheat oven to 400ยฐF.

2.) In a large bowl, combine flour, sugar, and baking powder. Whisk thoroughly to combine.

3.) Add butter to dry ingredients; mix with hands or a pastry cutter until the mixture is crumbly and mealy. Form a well in the middle of the mixture and add heavy cream. Use hands to combine mixture until all ingredients are incorporated. Add husk cherries and gently combine into the mixture, taking care not to overly squeeze or press the fruit.

4.) Turn dough onto a floured surface and lightly knead for roughly 30 seconds. Form dough into a flat rough circle, approximately 10 inches in diameter. Cut into 8 triangular slices.

5.) Place scones on parchment paper-covered baking sheet. Bake for 14 โ€“ 16 minutes, or until tops are lightly browned and slightly cracked.

6.) Place on wire rack to cool slightly before eating.

6a.) If glazing scones, allow scones to cool completely before adding glaze. Combine all glaze ingredients in a small bowl, then drizzle glaze on scones with a large spoon.

7.) Store remaining scones in an airtight container.

dirty chai chia pudding kohana coffee

Dirty Chai Chia Pudding

I am not a coffee drinker. This revelation is usually met with a variety of reactions, including but not limited to shock and disgust. I live in NYC, surrounded by lovers of drips, cold brews, and Chemex brewers. As a supertaster, I find the taste of it as a straight beverage to be too bitter, and as an anxious person, I find the high amounts of caffeine – especially in cold brews – send my heart racing like a hamster on a wheel. It’s pretty much a lose – lose situation for me.

HOWEVER…I love coffee in things! Coffee ice cream, chocolate-covered coffee beans (go figure!), coffee milkshakes, you name it!

dirty chai chia pudding kohana coffee

In an effort to test the bounds of my coffee consumption while making a relatively nutrient-dense breakfast, I came up with this little number. While a dirty chai typically uses espresso in its mix, I’m flexing my favorite muscle: creative license. Ha! I used Kohana Coffee Cold Brew Concentrate to create this special recipe, and I have to say, I am impressed! The coffee mixed with the milk mellows it out a bit, though the flavor still shines. The chai tea and the cinnamon add a spice that plays off of the coffee flavor beautifully. Plus, do I have to get into how good chia seeds are for you? Google it if you don’t know, I feel like it’s almost common knowledge at this point. ๐Ÿ˜‰

dirty chai chia pudding kohana coffee

NOTE: This recipe was entered into Kohana Coffee’s recipe contest! Please click this link to find my recipe and vote for it before April 15th, 2017! Thanks in advance for your support!

Dirty Chai Chia Pudding
(Makes 3 – 4 servings, roughly 16 ounces in total)

Ingredients:

– 6 tablespoons chia seeds
– 1 cup milk of choice (dairy or plant-based)
– 1 – 2 chai tea bags
– 1/2 cup Kohana Cold Brew Coffee Concentrate
– 1/2 cup cold water
– 2 teaspoons ground cinnamon
– 1 teaspoon vanilla
– 1 tablespoon honey or maple syrup

Directions:

1.) Place chia seeds in a large bowl and set aside. Over medium heat, bring milk to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag(s), and allow tea bag to steep for 5 minutes. Use a spoon to press on the tea bag(s), if desired, to release more of the tea. Allow milk and tea mixture to cool down for 10 minutes.

2.) Add milk tea mixture, Kohana Cold Brew Coffee Concentrate, and water to chia seeds and gently whisk until thoroughly combined. Add ground cinnamon, vanilla, and honey or maple syrup and whisk again until combined. The mixture should start to thicken by this point.

3.) Place plastic wrap over bowl and place in fridge for no less than 3 hours. Remove from fridge and stir to unify the consistency of the chia pudding. Serve immediately or return to fridge until you’re ready to consume it! This pudding, refrigerated as directed, will remain fresh for up to five days.