Despite our unseasonably warm weather (we’ve been in the lower 80’s this week – YUCK!) I’ve been getting in the Fall mood this week and thought I’d share a few scenes from our house last weekend.
Have you ever noticed the amazing smell that permeates all of the William Sonoma stores? A little while back, I stumbled upon the recipe for their secret weapon. It couldn’t be easier and makes your house smell heavenly.
The ingredients are basic and simple with lemon, fresh rosemary, vanilla and water. I added additional vanilla to make it smell more sweet than savory but either way smells wonderful. I put the extra ingredients in jars for a quick save for un-expected house guests.
I love any excuse to bake (especially when I can give it away!) A dear friend moved into her new house a few weeks ago and it gave me the perfect excuse to try out a new recipe.
CHAI SPICE BREAD
The recipe calls for a glaze drizzle – but since I was going to be wrapping it up I left the glaze off. I actually liked that it wasn’t overly sweet. It would be perfect with a little afternoon tea!
Prep time: 15 min. Total time: 3 hrs. 55 min (includes cooling time)
Makes 1 loaf or 4 mini loaves (as pictured above)
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea (I like to use Pumpkin Chai from David’s Tea)
1/3 cup milk
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 cup powdered sugar
1/4 tsp. vanilla
3-5 tsp. milk
additional ground cinnamon
1) Heat oven to 350 F. Grease loaf pan with cooking spray.
2) In large bowl, beat sugar & butter with electric mixer on medium speed until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) . Stir in remaining bread ingredients just until moistened. Spread in pan.
3) Bake 50-60 minutes for a full loaf (35 minutes for mini loaves) or until toothpick inserted in center comes out clean & slightly golden (do not under bake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool 30 minutes.
4) In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.
My Fall weekend wouldn’t be complete unless I had a Linnea’s Lights Pumpkin candle burning. I feel like Fall has officially arrived the day these arrive at the store. I am extremely picky when it comes to scents – I can’t stand anything that has a fake, sweet smell. My husband even loves the scent, and he’s even pickier than I am!