Tag Archives: chocolate

Happy Valentine’s Day!

14 Feb

It makes me a little sad that I only have one child young enough to do cute little Valentine goodies like this…

Logan’s 2nd grade class is having a traditional school party with games, treats and crafts, so we made these treat bags for him to pass out. Brady’s 5th grade class is doing a luau instead of a Valentine’s Day party, with tropical treats and games like the limbo. And poor Madison? Well, Brady asked her what they do for Valentine’s Day at the junior high and she said, “uh, you walk around and say Happy Valentine’s Day to your friends and then go to class.” He looked at her like she was crazy.

Actually, the junior high had a Valentine’s dance last Friday. Madison went with her BFF, Brooke, and they met up with a bunch of friends at the dance. It makes me even more sad to see how grown up she looks in her dress for the dance!

So I haven’t figured out a fun dinner yet for Valentine’s Day, but I did do a tasty little treat for last night’s dinner. I don’t watch a lot of TV, but I do have a few favorites that I DVR. One of those is Chopped on the Food Network. I’m addicted to this show. And it doesn’t sadden me one bit that Brady, my 10-year-old, has taken a liking to Chopped either! Chopped is a competitive show that starts with four contestants presented with a basket of “mystery ingredients.” They must create an amazing appetizer, which is then judged by the panel of expert chefs. At the end of the round, one competitor is chopped. The next round features another basket of mystery ingredients which must be turned into an entree. The last round is dessert, with just two competitors remaining. The one not chopped wins $10,000.

Over the weekend, Brady and I watched a recorded episode that was a special event. Rather than four restaurant chefs, the competitors were real “lunch ladies” and White House chef Sam Kass filled in as a guest judge. It was a great show, filled with a lot of emotion as these wonderful cafeteria workers talked about the kids they feed, the meals they try to keep healthful, struggling with budget limitations, and the many children who come to school hungry because there’s no food at home. The love they have for the students in their schools is immense.

As the show made its way to the dessert round, Brady and I watched with anticipation of what the mystery ingredients might be. The remaining two competitors mentioned that dessert is not really part of the typical school lunch. The mystery ingredients they had to work with were cream cheese, fresh grapes, canned pineapple and sunflower seeds. Both of these amazing ladies created a healthy dessert, but the winning dessert had Brady drooling! It was basically a dessert grilled cheese. The contestant took the cream cheese and mixed it with the crushed pineapple, fresh grapes, and other fresh fruit. She then spooned it between two thick slices of bread, buttered both sides, and grilled it. To serve, she sliced it in half, drizzled a little melted chocolate on top and sprinkled it with the sunflower seeds. What kid would not want that?!

Yesterday, while at Aldi, I picked up the ingredients I needed to make these. I bought whipped cream cheese (substitute Tofutti if you want it vegan), a can of pineapple, fresh grapes and, believe it or not, some gorgeous strawberries from Plant City, Florida!

I wish I’d taken a picture of Brady’s face when I told him that’s what we were having for dinner! They were delicious! Actually, they’d make a perfect breakfast. The amount of chocolate is minimal and the sandwich is stuffed with cream cheese and fruit. I didn’t have the sunflower seeds, so we left them off, but I think toasted almonds would be a nice touch. Here’s the recipe, if you want to call it that. Oh, and have a fork handy. These are messy! And what kid doesn’t love that?!

I wish you all a wonderful Valentine’s Day filled with the company of your loved ones!

GRILLED CREAM CHEESE & FRUIT
makes 4 sandwiches

8 oz whipped cream cheese or Tofutti, softened
1/2 cup crushed pineapple, drained
6 large strawberries, stemmed and chopped
1 cup grapes, halved
1/4 cup apricot fruit spread (All Fruit)
8 slices whole wheat bread
1/4 cup chocolate chips, melted
toasted slivered almonds or sunflower seeds, optional

In a medium bowl, mix the cream cheese and fruit until well incorporated. Divide evenly between 4 slices of bread, spreading to the edges. Spread 1 tablespoon of the apricot fruit spread on each of the remaining 4 slices of bread and place jam side down on top of the cream cheese covered bread, forming a sandwich. Heat a pan to medium and coat with nonstick cooking spray. Grill each sandwich, flipping once, until toasted and golden brown. Remove to a plate, cut in half and drizzle with melted chocolate. Garnish with toasted nuts, if using. Enjoy!

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Logan rocks the fishing derby!

15 Jun

As the school year winds down (today is their last day), things have been crazy busy with field trips, birthday parties, sleepovers and scout activities. We are having so much fun, but are definitely ready for summer vacation to get underway so we can sleep in a little later, float around the pool in the afternoons and clean some closets (Shh! The kids don’t know about the closet-cleaning part!).

Last night was the year-end Cub Scout event. Our Scoutmaster lives on 40 acres and has a small lake on his property, so he hosted a fishing derby. Everyone brought a dish to share and the kids had a blast fishing. But the highlight of the evening was my one-and-only Logan, who not only caught the most fish, he took home the trophy for catching the biggest fish! He caught a 14.5″ bass, but his winning catch was a 17″ bass. He was so excited he could hardly stand it. My animal-loving kids had no problem releasing their fish back into the lake. It was definitely a night to remember.

Logan with his Scoutmaster and his 14.5″ catch; Logan with Dad and his trophy-winning 17″ catch

Because I have two boys in the Cub Scout Pack, we contributed two things to the potluck — super easy Chocolate Chunk Cookies (from the Duncan Hines website) made with farm fresh eggs, and a delicious little salad that takes advantage of fresh herbs from the garden (recipe to follow).

I can’t remember if I mentioned this in an earlier blog post, but the wild turkeys that have been visiting our property for the last 5 or 6 years decided this year that my garden looked tasty. About 2 weeks after I got the initial seeds in, they stomped their way through all the beds, digging up dirt, tossing seeds everywhere and leaving large holes in areas I had already planted. What a mess. Because many of the seeds had not even sprouted yet, I decided not to weed or try to figure out what was left until I could identify them above ground. So I waited. It’s been a few weeks now, and I’m left with half a row of peas and half a row of beans still in place. I’m missing all of my Swiss chard and most of the rainbow chard. Though my zucchini and yellow squash are growing, I have discovered squash plants growing in other areas where I didn’t even plant them. To top it off, the weeds have gone crazy. I’m so disappointed in my mess of a garden that I can’t even bear the thought of pulling all those weeds out.

The only thing to truly survive is my area of herbs. I planted these from seedlings I bought at the local greenhouse so they are nice and strong and growing well. They came in handy for this recipe. The Mediterranean flavors of this salad work well with just about anything you grill, but especially with veggie burgers, chicken or fish (ethically raised or wild caught, of course). Though this started as a recipe from Cooking Light magazine (June 2005), I have changed it enough that I’m calling it mine. The nice thing about it is that it actually tastes better the next day, so assemble it ahead if you can. Plus, it can be served chilled or at room temperature, making it ideal for a potluck or summer barbecue.

Mediterranean Chickpea and Fresh Herb Salad
serves 8

1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup chopped red onion
20 grape tomatoes, halved lengthwise
1/4 cup pitted and sliced kalamata olives
1/4 cup sliced green olives

In a large bowl, whisk together the vinegar, olive oil, lemon juice and garlic. Stir in fresh herbs. Add the chickpeas, black beans, onion, tomatoes and olives. Stir well to combine and coat everything. Refrigerate at least 3 hours, stirring occasionally. Serve chilled or at room temperature. Enjoy!

A birthday, friends, drinks and great conversation…

5 Jun

I couldn’t have asked for a better weekend. It was just perfect. On Friday, we celebrated Brady’s 10th birthday at the local bowling alley. He wanted a bowling party, so we went all out with 8 friends, 2 games of bowling, the game room, pizza, blue slushies and dirt cake (his request). We left there at 8 p.m. and came back to our house with two of the families that were at the party. We had a campfire, the kids ran around playing games, and the adults enjoyed wine and beverages with a few simple snacks. It was great to just enjoy our screen porch and the beautiful weather with good friends.

Saturday was another gorgeous weather day. (We should have been camping!) It was about 80 degrees and sunny all day. After breakfast, I got to do a little garage sale-ing with my friend Stacey. Fun! Then came home and figured out what the plan was for dinner. I needed a few things from the grocery store, so Madison and I decided to walk there. It’s about 1.5 miles there and back and we picked up her friend that lives on our street along the way. It was nice to walk with “the girls” and chat for a while. I did a little reading, helped Brady with his new K’Nex kit he got for his birthday, did a load of laundry…just kind of a leisurely day.

The kids wanted grilled shish kabobs for dinner, so I whipped up a batch of my Meaty Marinade (see my June 30, 2010 post) and poured it over a big bowl of red bell pepper wedges, onion wedges, zucchini slices and whole baby portobello mushrooms. I marinated some “happy” boneless, skinless chicken breasts from Trader Joe’s and a vegan “chicken” cutlet in it, too. Threaded onto skewers, along with some fresh pineapple chunks? Fabulous! To go alongside, I made a big fruit salad and came up with a new couscous recipe. This is super easy and is loaded with fresh herbs, making it a tasty Mediterranean-style side dish. I will definitely make it again. It was equally as good hot out of the pan as it was an hour later as I was scooping room-temperature bites out of the bowl while cleaning up. Yum!

Mediterranean Couscous
makes 6 (1/2-cup) servings
approximately 160 calories per serving*

2 tablespoons olive oil, separated
1 teaspoon minced garlic
about 1/4th of a red bell pepper, diced
1/4 cup diced onion (such as Vidalia)
1 cup vegetable broth
1 cup couscous
1 teaspoon balsamic vinegar
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
10 pitted kalamata olives, sliced
salt
freshly-cracked black pepper
3 tablespoons grated Parmesan cheese, optional

In a medium sauce pan, heat 1 tablespoon olive oil over medium heat. Add the garlic, peppers and onions and saute until tender and lightly browned. Add 1 cup vegetable broth and bring to a boil. Stir in the couscous. Return to a boil, cover and remove from heat. Allow to sit for 5 minutes or so then fluff with a fork. Drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil. Stir in the fresh herbs and kalamata olives and season with salt and a generous amount of cracked black pepper. Add the Parmesan cheese, if using, and toss to blend. Remove to a serving bowl and serve immediately or at room temperature. Enjoy!
*By my own calculations of the ingredients

Ah, Sunday…sunny and warm again. Honestly, it was the perfect camping weekend and we didn’t take advantage of it! We made a big veggie omelet for breakfast and then spent the day basically just “piddling,” as my dad would say. A little cleaning here and there, some work on the pool, a quick run to Target and Lowe’s, a little work on stuff for Madison’s 6th grade recognition program (I overvolunteered….again). Oh, and baked 3 dozen vegan Oreo cupcakes for Brady to share with his classmates tomorrow. (See my March 8, 2010 post for the recipe.)

I even went easy-breezy for dinner tonight. I made my own version of the Applebee’s Oriental Chicken Salad. If you know this salad, you know it’s delicious! What’s served in the restaurant is far from vegan or “happy,” though, so I created my own recipe that’s very similar in taste. I’m calling it vegan-ish because the dressing has honey, which is not technically vegan. If you want it 100% vegan, try substituting agave. (Note – You will end up with more dressing than you need, so save it for the next day on a wrap!)

Vegan-ish Oriental Chicken Salad
makes 4 dinner-size salads

Dressing:
3/4 cup Vegenaise
1/4 cup honey
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
freshly-cracked black pepper, to taste

Salad:
16-20 vegan “chicken” nuggets
4 cups thinly sliced Romaine or other mixed greens
4 cups bagged cole slaw mix or shredded cabbage
1 cup shredded carrots
1/2 of an English cucumber, sliced
2 8-ounce cans mandarin oranges, drained
3 green onions, sliced
1 cup crunchy Chinese rice noodles
1/4 cup sliced almonds, toasted

In a small bowl, whisk together dressing ingredients and refrigerate. Bake “chicken” nuggets per package directions. Meanwhile, arrange 1 cup lettuce and 1 cup cole slaw mix on each of 4 plates. Top each with shredded carrots, mandarin oranges and green onions. Slice the nuggets and layer on top. Drizzle with the dressing and garnish with Chinese rice noodles and toasted almonds. Enjoy!

As the weekend comes to a close, I feel relaxed and ready to tackle the week ahead. It’s the last full week of school and it’s going to be crazy! (I’m forecasting a lot of thrown-together-at-the-last-minute dinners this week!)

June 5, 2011

Summer is almost here!

26 May

I can almost feel it. We’ve had quite a few warm sunny days and LOTS of spring rainy days, but I think summer is just around the corner.

Most of my vegetable garden is planted, although the wild turkeys that visit my yard every day have decided this year that my garden is nice place to stop for a snack! About a week ago I went out to check on it and they had walked all over in my raised beds and rooted through the dirt, kicking a lot of it out of the wood frame. I don’t know if they’re eating the seeds I planted or looking for worms, but what a mess. Unfortunately, most of the seeds had been in the ground for only a week, so they hadn’t sprouted yet and I can’t tell if seeds are missing or if they will still be coming up. I’m going to have to wait a little while and then try to determine what’s left. I’m sure I will be replanting many things.

I did notice the lettuce was sprouting, which is a good thing because I have recently turned into the salad queen! For some reason, I’m finding it necessary to have a salad every day. I guess that’s a good thing! I can’t wait for all the delicious fresh veggies coming soon. (See below for my latest salad addiction.)

Because I haven’t blogged in a couple of weeks, I wanted to share a few things I’ve enjoyed recently.

On Mother’s Day, we all went to my in-laws for dinner. She, of course, made a wonderful dinner, but — the dessert was insanely simple and insanely satisfying. These were called Berry Dessert Nachos. I don’t have the recipe (which came from a diabetic cookbook of hers), but basically you build nachos out of dessert items. For the base, she took whole wheat flour tortillas and brushed them with melted butter. They were sprinkled with cinnamon and sugar and baked until they became crispy chips. Those went into the bottom of the bowl. On top of that were all kinds of fresh berries — strawberries, blueberries, blackberries and raspberries. This was all topped with a sort of sweet sour cream mixture. I’m not sure what was in it, but I think a scoop of vanilla yogurt or vegan ice cream would be just right. And then — just to blow your mind! — she sprinkled on toasted almonds and shaved a bar of dark chocolate over that. Absolutely delicious and not at all bad for you.

One of the people I most refer to for what I should be eating is cookbook author Mark Bittman. I borrowed his latest book from the library — “The Food Matters Cookbook.” (If you haven’t read his book, “Food Matters,” definitely put it on your to-read-soon list!) Last week, I made one of his new recipes, Skillet Tamales. It’s a casserole with all the flavors of tamales. The finished dish was really good and the whole family enjoyed it. I had a little trouble mixing up his corn bread topping, even though I followed the recipe exactly. In the end, it came out okay and I will probably make this again, but I need to work on the topping a little. Anyway, check out this picture of total yumminess. I topped mine with guacamole. Jason and the kids garnished theirs with shredded cheese, sour cream and salsa.

Do you ever make something to eat and then you sort of become obsessed with it? Like, you eat it for days and days and days and you keep making it all the time until you get burned out? Um…I do this pretty often. For a long time, my favorite homemade lunch was a whole wheat tortilla spread with hummus and then piled up with any kind of salad ingredients I had. I’d roll it into a wrap and enjoy. I still have those once in a while, but I went for months eating that almost every day! Well, my latest lunch addiction is Taco Salad. I made this up off the top of my head one day and now I eat it pretty often — sometimes with the vegan “chicken” and sometimes with black beans. Sometimes with guacamole and most times without. It’s so satisfying! Plus, it makes a huge plateful and is only about 300 calories.

VEGAN TACO SALAD
makes 1 serving

1 vegan “chicken” breast, thinly sliced or chopped
1 teaspoon olive oil
3 tablespoons salsa, divided
2 cups mixed greens
1 tablespoon fresh lime juice
1/3 cup frozen corn kernels, thawed
1/2 cup sliced grape tomatoes
1 green onion, sliced
2 tablespoons Newman’s Own Corn & Black Bean Salsa (addictive!!!)
1 corn tortilla, baked until crispy

Spray a small skillet with nonstick cooking spray and add the oil. Over medium heat, saute the “chicken” pieces until lightly browned. Add 1 tablespoon of salsa and stir to coat all pieces. Sprinkle with ground cumin, if desired.

Spread out the lettuce on a large plate. Drizzle with lime juice and toss to coat the lettuce. Layer on the corn kernels, grape tomatoes, green onions, and Newman’s Own Corn & Black Bean Salsa. Top with the “chicken” and the remaining salsa. Crumble the corn tortilla over all and enjoy!

Happy New Year!

31 Dec

What a wonderful crazy week it has been! Not only did we celebrate Christmas multiple times and get to spend time with my parents who were in town, yesterday was my daughter’s birthday and today is my hubby’s birthday and New Year’s Eve! What a great way to end 2010.

Have you thought of your New Year’s resolutions yet? Every year I make a big list of things I want to accomplish. This year, I’m sticking to three resolutions. These three things are so important, that I decided to stop the list there.

1. Lower my blood pressure.
This was, of course, my number one resolution for 2010 and I made a lot of progress on it. At the beginning of the year, my blood pressure was upwards of 170/120. Over the first six months, I managed to get it down to an average of 150/100. But, it’s been stuck there since June, with the occasional reading slightly lower. I still have a few things I want to try, and my diet will be modified again to see if that helps.

2. Lose 20 pounds.
I know…everyone puts “lose weight” on their list of resolutions, right? This will become my top priority — not only so I look and feel better, but because I think this might be what’s keeping the blood pressure from dropping any further. In 2010, to lower my blood pressure, I went vegan. I assumed this would cause me to lose weight effortlessly, and yet I weigh exactly the same as I did last year on New Year’s Eve. Not a pound more, not a pound less. So exercise will have to become a higher priority in my life (which kind of stinks since I hate to exercise).

3. Say “no” more so I can say “yes” more.
I volunteer…a lot. I give time to the kids’ school, the PTA, the football team, the theater, and various non-profit organizations that need graphic design help. I love to help people and I rarely say no when asked to volunteer, but it’s starting to take time away from my kids, my husband, my clients, and my “me” time. Yes, I will continue to give of my time, but I will work on saying “no” a little more often so I can say “yes” to other things a little more often.

So there you go. My three resolutions for 2011. Although I have lots of little things I want to accomplish next year, these will be my main focus. I’ll be blogging as often as I can with successes, failures and many, many new recipes.

I wish you all a fun, safe New Year’s Eve and a happy, healthy 2011. I’m heading to the annual family New Year’s Eve celebration with a variety of appetizers, biscotti, and these fantastic little no-bake treats I made (since my oven is dead).

Rachael Ray’s Pretzel Turtles (recipe here) — a pretzel nibble wrapped in caramel, dipped in dark chocolate and sprinkled with toasted pecans. Yum-O!

Peace. Joy. Love.

24 Dec

Here it is. December 24. Christmas Eve. And I have only blogged one day this month. It’s unbelievable how fast this holiday season arrived! Thanksgiving was just last Thursday, wasn’t it?!

I had hoped to share some really good holiday cookie recipes with all of you. Unfortunately, my oven has been suffering from some health issues, too. The bottom heating element no longer works, and I think only the center section of the top heating element is working. The first batch of cookies I made last weekend were sugar cookies for the kids to decorate. I checked them halfway through baking and the cookies in the center of the cookie sheet were brown while the ones on the edges were raw. I rotated the tray in the oven, crossed my fingers, and hoped they would be okay when finished. Well, they came out of the oven looking fairly evenly baked, although a little more brown than I like them. I let them cool for a minute or two and then lifted them off the cookie sheet and onto a cooling rack…only to discover that the bottoms of the cookies were raw. ERGH!

Now, if you have kids, you’ve experienced this: kids…jumping up and down…asking over and over again, “When can we decorate? When can we decorate?”

So I flipped them all over upside-down on the cookie sheet (the cookies…not the kids!) and stuck them back in the oven to try and finish them. They came out brown and crunchy and not at all chewy like I like them. Luckily, kids don’t care. They decorated them with all the sprinkles and goodies and didn’t complain one bit about them being too crunchy. Whew.

After that, I didn’t attempt any more cookies. Thank goodness I had made biscotti earlier in the month! To complete our selection of sweets to take to various Christmas gatherings, I went with items that didn’t require baking: white chocolate dipped pretzel rods and a fabulous White Christmas Cherry-Almond Fudge from the Inn at Cedar Falls near Hocking Hills in Ohio (recipe here).

As we head into days of gift-opening, I’m crossing my fingers again…in hopes of finding a gift card or two to Home Depot where I picked out an awesome new stove (made in the USA!) with all the fancy features. I wish solving my personal health issues was as easy as solving my old oven’s health issues!

I also wish all of you a wonderful, stress-free holiday season filled with love, laughter and fun with family and friends. I’ll see you at the top of the new year with new ideas and recipes.

Merry Christmas!

Gluten Free? And Vegan?!

30 Oct

As you all know, this journey toward normal blood pressure is ongoing and ever-changing for me. I’m willing to try just about anything to find what works for me.

I’ve had more than one person talk to me lately about a gluten-free diet. Basically, this means eliminating wheat, rye and barley from your diet. Every one of them told me how much it changed their life in one way or another. So I did some research and reading, then found a Facebook page of people living without gluten. I posted a question on the Facebook page: “Has anyone lowered their blood pressure by being gluten free?” The responses were overwhelming and every single one said “yes.”

Although I couldn’t find any research online that connected high blood pressure with wheat or gluten, I think I need to give this some serious thought. Can I eat a plant-based diet without wheat? Since I don’t eat meat, I rely pretty heavily on healthy carbs – whole wheat bread, whole wheat tortillas, Triscuits, pasta, etc. I also have a variety of meat substitutes in my freezer for those occasions when I want something like that, but they all contain wheat products. Meal planning will become even more of a challenge and dining out will be nearly impossible unless they have a salad bar.

After much consideration, I decided to look into some of the gluten-free products now available at my grocery store. If I’m going to give up baked goods made with wheat, I have to have something else I can bake with. I found several different gluten-free flours and chose one called Gluten Free Pantry all-purpose flour. It’s a cup-for-cup substitution for wheat flour and is made mostly of rice flour and a few other ingredients. I bought a box. I also bought a loaf of gluten-free vegan bread. Tastes great, but it’s a very dense loaf and the slices are about half the size of normal bread. Not sure what kind of sandwich that would make!

This morning was spent testing this gluten-free flour. I still had canned pumpkin in my fridge from earlier in the week. I used it up by making Pumpkin Chocolate Biscotti with the gluten-free flour. Like the store-bought bread, the biscotti came out much denser than my other recipes. I would definitely consider it a success, though. The taste is wonderful! I can’t wait to make another batch of the chai concentrate (October 19 blog) because these would be perfect dunked in a steamy cup of chai latte.

Pumpkin Chocolate Biscotti
makes 12 biscotti

1-1/2 cups gluten-free all-purpose flour
1/3 cup chopped, toasted almonds or pecans
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
good dash of cloves
good dash of ginger
1/3 cup brown sugar
1/2 cup pumpkin puree
1 tablespoon canola oil
Ener-G Egg Substitute for 1 egg (use package directions)
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips or chopped vegan chocolate bar

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, add the flours, almonds, cinnamon, baking powder, nutmeg, salt, cloves and ginger. Pulse a few times to blend. In a small bowl, mix together the brown sugar, pumpkin, oil, egg substitute mixture, and vanilla. Pour the wet ingredients into the dry ingredients and pulse until a dough forms. Add the chocolate chips and pulse one or two more times to blend them. Dust your hands with flour, then roll the dough into a ball. Shape into log, approximately 2″ wide by 11″ long. Gently flatten the top until it’s about 1″ tall.

Place the log on the baking sheet. Bake for 30 minutes. Remove from the oven and cool on a rack for 15 minutes. Lower the oven to 300 degrees. Carefully slice the log, on a diagonal, into 12 slices about 1/2″ wide. Remove the parchment paper from the baking sheet and put the slices back on, standing upright. Bake for 15 minutes or until light brown on the bottom.

Cool completely. Mix up a chai latte and enjoy!