Taylor Swift’s chai cookie recipe is perfect for fall

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  • 1/2 cup butter at room temperature.
  • 1/2 cup vegetable oil.
  • 1/2 cup granulated sugar.
  • 1/2 cup icing sugar.
  • 1 large egg.
  • 2 teaspoons vanilla.
  • 2 cups flour.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • 1 <>/<> teaspoons ginger powder.
  • 1 teaspoon cinnamon powder.
  • 1/2 teaspoon allspice (also called coarse pepper or sweet pepper).
  • 1/4 teaspoon nutmeg powder.
  • 1/4 teaspoon cardamom powder.
  • 1/8 teaspoon of clove powder.
  • A pinch of ground pepper.
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  • 1 cup icing sugar.
  • 1/4 teaspoon nutmeg.
  • 1/4 teaspoon ground cinnamon.
  • 3 tablespoons milk or eggnog.
  • Preheat the oven to 176 degrees Celsius and prepare your tray with nonstick patchpaper
  • Using a mixer equipped with a popsicle attachment, whisk the butter into a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not be fully incorporated with butter, but it’s okay.
  • Add the granulated sugar, powdered sugar, and all spices. Beat to combine.
  • Add the egg and vanilla, beating at medium speed until completely incorporated.
  • Add the flour, baking soda, and salt at once with a wooden spoon or mixer on low speed.
  • The dough will be soft. Refrigerate for 1 hour or freeze for 15 minutes to make it easier to handle.
  • For large cookies, place 2 tablespoons of cookie dough on the baking sheet about 5 centimeters apart. For smaller cookies, use 1 tablespoon for each cookie. Press the dough evenly with your fingers or palm until it is half a centimeter thick.
  • Roll each ball into a small bowl of cinnamon sugar.
  • Bake 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.
  • Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to the racks to cool completely.
  • In a medium bowl, mix the frosting ingredients until you get a thick but spreadable consistency. Spread the frosting in the center of each cookie, leaving the edges without frosting (they must be already cold). Sprinkle with some fresh nutmeg if you have it.
  • Store cookies in an airtight container at room temperature for up to 4 days.

The GLOW-UP SMOOTHIE

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@mathildechamberland

I think I’ve mastered my green smoothie blend 💚Frozen mangoes (about 1/4 cup)1 ripe bananaHandful of spinach 1 tbsp chia seeds2 tsp SpirulinaJuice of 1 lemonCover with coconut waterLet me know if you try it 🤍#thatgirl #greensmoothie #vegan #plantbased #healthyfood #healthyrecipe #smoothie #healthyhabits #healthandwellness #wellness

♬ original sound – Ian Asher
@beksweik

Make a smoohie with us! Our go to every day smoothing that is soo refresing! Bananas Spinach Frozen mango Ginger Squeez of lime Coconut water #momsoftiktok #fyp #firsttimemom #babytok #babyboy #momlife #foryoupage

♬ original sound – Rebekah 🤎 Lifestyle • Mama
@themadisonrae

This smoothie changed my life Water, coconut water, spinach, mint, banana, frozen mango & pineapple #smoothie #wellnesstok #fyp

♬ original sound – Madison Rae 🪩

Reneé Rapp Finally Has Her Own Sweetgreen Salad, and We Have the Recipe

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@reneerapp

been in the kitchen with @sweetgreen #sweetgreenpartner

♬ Pretty Girls – Reneé Rapp
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  1. For the spicy broccoli:
    1 broccoli crown
    1 tablespoon sunflower oil
    1 teaspoon red pepper flakes
    1 teaspoon umami seasoning
  2. For the roasted tofu:
    1 block (16 ounces) firm tofu
    1 teaspoon olive oil
    1 teaspoon sesame oil
    1 teaspoon hot sauce
    1/2 teaspoon red pepper flakes
    1/2 teaspoon umami seasoning
  3. For the spicy cashew dressing:
    2 tablespoons kosher salt
    1 1/2 tablespoons garlic
    1 cup cilantro
    1 tablespoon sesame oil
    1/2 cup young ginger
    2 tablespoons rice wine vinegar
    2 tablespoons maple syrup
    1 tablespoon red pepper flakes
    1/3 cup + 2 tablespoons cashew butter
    1 tablespoon lime juice
    Splash of water
    Dash of umami seasoning
  4. For the salad:
    5 ounces spring mix
    1/4 cup each of:
    Red cabbage
    Cucumbers
    Cilantro
    Red onions
    Grape tomatoes
    Spicy broccoli
    Roasted tofu
  1. Preheat an oven to 400°F.
  2. Slice the tofu into cubes, then dress with olive oil, sesame oil, hot sauce, red pepper flakes, and umami seasoning. Transfer to a baking tray and set aside.
  3. Cut the broccoli into bite-size pieces, and coat with sunflower oil, umami seasoning, and red pepper flakes. Toss to combine, then transfer to an oven-safe baking dish.
  4. Bake the broccoli and tofu for 30 minutes.
  5. Meanwhile, prepare the dressing by blending together the salt, garlic, cilantro, sesame oil, ginger, rice wine vinegar, maple syrup, red pepper flakes, cashew butter, and lime juice along with water and umami seasoning.
  6. To assemble the salad, start by shredding the cabbage and deseeding and slicing the cucumbers. Then, chop up the red onions, cilantro, and tomatoes.
  7. Add the spring mix to a large bowl, and top with the veggies, spicy broccoli, and roasted tofu.
  8. Drizzle the dressing over the salad, toss to combine, and enjoy!

MIRANDA KERR’S VIRAL ACAI MORNING SMOOTHIE

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  1. Optional Swirl:
    1/4 cup dairy-free coconut yogurt
    1 teaspoon spirulina extract
  2. Smoothie:
    1 frozen banana
    1/2 cup frozen blueberries
    100 grams frozen açaí
    1/4 cup coconut water
    1/4 cup almond milk
    1 tablespoon maple syrup
    1 serving (about 1 tablespoon) vanilla collagen creamer
    1/4 cup coconut cream (optional)
  1. If you’re going for the optional swirl, spread the coconut yogurt around the bottom half of the glass and sprinkle with spirulina extract.
  2. To make the smoothie, combine all the ingredients, in the listed order, in a blender and blend until smooth. (Note: This recipe was slightly too large for my personal blender, so I had to use a full-sized one.)
  3. Pour the smoothie over the coconut swirl.
  4. Top with a scoop of coconut cream and more spirulina extract, if desired. Enjoy!
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