This recipe combines cappuccino and vanilla flavored chips to create a fudge that is slightly sweet and rich with a hint of coffee flavor (think gas station “Cappuccino”). The World Market sells Guittard Baking Chocolate, which includes cappuccino, green mint, and butterscotch flavored chips.  

2 cups Guittard Cappuccino Baking (12 oz pkg)
1 2/3 vanilla baking chips (10-11 oz pkg), divided
1 can (14 oz) sweetened condensed milk 
1/4 tsp salt
1/2 tsp cinnamon

Line a 9×9 inch pan with wax paper.

In a large saucepan over low heat, melt cappuccino chips with 1 cup vanilla chips, sweetened condensed milk, and salt, stirring constantly until smooth.

Remove pan from heat and stir in cinnamon and remaining 2/3 cup vanilla chips (vanilla chips do not need to melt completely, this will create a streaking effect in the fudge).

Refrigerate 2 hours or until firm. Turn fudge onto cutting board and peel off paper. Cut into squares (makes 40-50 squares of fudge).

Based on the Homemade Chai Mix, I created this mixture by adding vanilla and ginger flavors to my morning chai. I’m also submitting this as Gingerama Recipe #10!

2 tsp vanilla extract
1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Use 2 teabags for every 1 1/2 cups water and steep for at least 5 minutes. Remove teabags and stir in 2-3 spoonfuls of chai mixture (per 1 1/2 cups brewed tea).

I prefer to strain my chai before drinking because the spices do not dissolve and sediment (for lack of a better work) will fall to the bottom of the glass.

Chai can be stored, covered, in the refrigerator for approx 2 weeks.

Original title: Bok Choy, Carrot, and Apple Slaw from the book Everyday Food: Great Food Fast.  This is a quick and easy side dish on a hot summer day. My cutting skills aren’t the greatest, so my salad wasn’t as uniform as the one pictured in the recipe, but it still tastes good. Try using toasted sesame seed oil instead of vegetable oil for Asian-style flavor.

1 lb baby bok choy (4 to 6 heads), halved lengthwise
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 tbsp fresh lemon juice
1 tbsp vegetable oil
1 tsp finely grated peeled ginger
salt and pepper, to taste

Rinse bok choy under cold water to remove grit. Cut crosswise into thin strips and place in a large colander. Sprinkle with 1 tsp salt. Toss to coat. Top with a heavy plate that fits inside colander and weight with skillet or another heavy object. Set in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy, season with salt and pepper as desired.

Tip: to easily grate ginger, freeze prior to using. Also, toss apples in 1 tbsp lemon juice prior to mixing all items together to prevent browning. Toss remaining 2 tbsp with the rest of the ingredients.
 

Here is another recipe from Simply in Season that uses fresh mint and orange flavors. While it sounded and looked tasty, I found the taste reminded me a bit too much of drinking orange juice after brushing your teeth. It could be because I made my mint brew stronger than the recipe recommended. It wasn’t sour, but didn’t quite taste like my cup of tea (pun intended).

3 cups water
5-6 sprigs fresh mint, well rinsed
1/3 cup sugar
2 cups orange juice
1/2 cup lemon
water and ice
mint sprigs or thin slices of orange or lemon, for garnish

Bring water to a boil and remove from heat. Add mint, cover, and steep for 15 minutes or longer. Remove mint.

Add sugar and stir until dissolved. Concentrate may be cooled and frozen for later use.

In a 2 liter (half gallon) pitcher, combine orange and lemon juice. Add mint concentrate plus water and ice to fill pitcher. Chill completely. Serve with garnishes as desired.

I recently purchased the book “Simply in Season,” which is a cookbook with recipes based on fresh produce available during each season of the year. The book encourages shopping at farmer’s markets and other local outlets. This particular recipe actually came from the Spring section of the book, but really it could be made year-round. The original recipe called for Tabasco sauce, but I substituted smoked paprika because, well, I’m obsessed with paprika.

2 tbsp garlic, minced
1 tsp oil
8 cups fresh spinach
8 oz light cream cheese (1/3 less fat), softened
1/4 cup milk
1/2 tsp smoked paprika
1/8 tsp salt

Saute garlic in oil for 2-3 minutes or until soft. Chop and add spinach to pan one handful at a time as it wilts. Add a little water if it begins to stick. Place cooked garlic and spinach in a blender or food processor.

Add cream cheese, milk, paprika, and salt. Cover and blend until smooth. Recipe states it can be served right away or heated through.

This mixture was quite thin at first. I refrigerated it, uncovered, for about 2 hours to thicken the dip and then warmed before serving. Best with tortilla or pita chips.