Mushroom Thyme Twice-Baked Potatoes (Vegan)

If you guys haven’t gotten the hint yet that I really love potatoes, you must not be paying a whole lot of attention. While white and yellow potatoes aren’t Paleo, they’re too important for me to give up… which is why I can’t eat a strict paleo diet. I try though… so, perhaps I can get an honorary mention for that.

The weather took a turn and it’s been super chilly recently — another reason to carb-load like a little hibernating animal (which I wish I could do).  After a long work day, intense lifting at the gym, and battling rush hour traffic, let me come home to my potatoes. I grew up with my mom making these with real milk, butter and cheese — they were a staple of guest dinners and holidays, because they do take a bit longer than a quick throw-together meal.

I think my favorite part about these is how well they freeze and keep — you can totally make these ahead of time. Pull one (or a few) out, brush with olive oil and bake until hot. I’m trying to get into time-saving… I’m sort of tired of rushing around everywhere, but it seems to be the norm. My day starts at 4:30am – I get up, get ready, pack up for my day, feed and let my dog out, run around and figure out what I didn’t pack yet, and rush out the door, rush to work, run around at work, rush home to feed my dog, rush to wherever I’m going after work, rush home and take dog for a rushed walk, rush to cook dinner, rush and get ready for bed, and then pass out. Did reading that exhaust you? Because recapping my weekday exhausted me.

I think that’s a New Year’s intention I’m going to make. Note, I said “intention”, and not “resolution”, because resolutions are absolutes. Here’s why:

in·ten·tion

/in-ten-shuhn/ (noun)

an act or instance of determining mentally upon some action or result.

While resolutions are done in anticipation, they speak from a place of fixing what’s wrong, rather than just adding to your life to make things better. Things change, your life evolves, and your goals at the beginning of the year may not really align with where you want to be at the end of the year new things happen. Based on the above definition of intention, there’s much more association with cause and effect, and it’s more synonymous with change. Always leave room for change! Always leave room, period.

That’s my intention in and of itself; I need to give myself more time to just… do whatever. I work 60 hours a week, have several pets to care for, a very large family, and love to make time to cook… but unless I’m doing it at 3am, I have to make sacrifices elsewhere in my life, just to make recipes… and that doesn’t feel good when it’s something I love so much. However, I realize that the workweek  hours aren’t changing any time soon, my pets aren’t going anywhere… so I need to learn when to find balance. And that’s my intention. I’m approaching it with optimism, with positive thoughts for a positive outcome, and from the angle that I won’t beat myself up if I fall back into my own ways… I’ll just pick up where I left off, and try again to cut myself some slack.

Starting with thawing out last week’s twice-baked potatoes for a quick dinner that I don’t have to think about… it’s something, right?

Mushroom Thyme Twice-Baked Potatoes (Vegan)

Prep: 30 min

Cook: 1 hr 20 min

Serves 6

Ingredients

  • 3 baking potatoes, washed and scrubbed
  • 3 tablespoons olive oil
  • 2/3 cup unsweetened almond milk
  • ½ cup vegan shredded cheese, such as GoVeggie Vegan Cheddar (available at Whole Foods, Wegmans, Giant)
  • 1 small yellow onion, finely chopped
  • 1 ½ cups cremini mushrooms, finely chopped
  • 1 large clove of garlic, grated or pressed
  • 1 tbsp fresh rosemary, chopped, plus more for garnish
  • ½ tsp fresh thyme, chopped
  • ½ tsp salt, plus more to taste
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet. Rub them with the olive oil and bake for 1 hour, making sure they’re sufficiently cooked through (poke with a knife or fork to the  center – it should be quite soft, but the skin should not yet be wrinkly).
  3. Meanwhile, while the potatoes are baking, add 1 tbsp olive oil over medium heat in a large frying pan. Add onion, and sauté until translucent, about 3-4 minutes. Add garlic and mushroom, and continue to  cook, stirring so the garlic does not burn, for another 6-7 minutes until the mushrooms start to brown. Remove from heat.
  4. Remove the potatoes from the oven and set aside to cool a bit. Lower the heat to 350 degrees F.
  5. With a sharp knife, cut each potato in half, lengthwise. Using a spoon, gently scrape out the insides into a large mixing bowl, leaving a small layer of potato left (so it stays intact), being careful not to tear the shell. Lay the hollowed out potato shells on a baking sheet, and brush the skin side with olive oil. Place them back upright on the baking sheet.
  6. With a mixer or potato smasher, mash the potatoes so that the large chunks are all gone. Add the vegan cheese, almond milk, mushrooms, onions, herbs, salt and pepper (to taste) and mix together well.
  7. Fill the potato shells with the filling – they should be “over-filled”, and have a heap of mixture on them.
  8. Place back in the oven for another 20 minutes, until the top starts to brown. Garnish with extra rosemary and serve… though it’s vegan, it does go quite nicely with Paleo Grilled Hawaiian Chicken, Maple Ginger Salmon, or even my all time favorite Garlic Tahini Kale, a.k.a. “No New Friends” Salad.

Enjoy!

-S

The Holiday Hustle: Made Better with (Paleo) Chocolate Chip Peppermint Skillet Cookies!!

The weather has turned! This is both good and bad. I have a Jeep and I grew up in the Northeast — I am not afraid of any snowstorm, any time. There’s two sides to this situation — the first, I work too much to be inconvenienced by snow. Closed roads, inexperienced/bad drivers… not a fan. The good part — if it’s bad enough to not go into work, it means I get to cook all day… SCORE!

I’ve been doing a lot of shopping, trying to get it all out of the way early this year. If you haven’t checked it out yet, take a look at my Gift Recommendations for kitchen gadgets, natural beauty products and other fun stuff — link here!

The last few weeks have been so incredibly busy… I can’t believe it’s already December. I’m not sure where last week this month this year went. Appointments, dinners, parties, working, traveling… so much going on. At a doctor’s appointment a few weeks ago, I came across the concept of a “skillet cookie”, which is basically a giant cookie pie inside of a cast iron skillet. I had big plans to incorporate pumpkin or spices during October and November, but I clearly missed that boat. So, here we are in the middle of Christmas season, and I have decided to make a Christmas skillet cookie. Cue the peppermint.

Honestly, I sort of don’t like peppermint in a lot of things, but there’s something wonderful about a sweet little bite of chocolate chip cookie with a hint of mint in it. A few drops goes a long way, this stuff is quite strong.

There’s a few ways you could do this recipe — you can use multiple mini skillets  for personal sized cookies, or you could use one big one. Don’t be alarmed if you think you don’t have enough batter for a big skillet — a thicker cookie will turn more into a pie-like thing if there’s too much batter (plus it will take a lot longer to cook!). This was even approved by my non-Paleo parents, who enjoyed a few slices after I brought it over on Saturday. My stepdad enjoyed a nice scoop of regular vanilla ice cream on it, but you can absolutely add some non-dairy ice cream for a nice treat!

Peppermint Chocolate Chip Skillet Cookie (Paleo)

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Prep time: 15 min

Cook time: 15 Min

Serves 8-10

Ingredients

  • 1 large egg and 1 egg yolk
  • 2/3 cup extra virgin coconut oil (room temperature, but still solid)
  • 2/3 cup coconut sugar
  • 1 tbsp maple syrup
  • 2 tsp pure vanilla extract
  • 2-3 drops of food-grade peppermint* essential oil
  • 1 3/4 cups blanched almond flour
  • 1/2 tsp baking soda
  • Pinch of sea salt
  • 1 ¼ cup dark chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9-10 in. cast-iron skillet lightly with some coconut oil.
  2. In a large bowl, mix together coconut oil, coconut sugar, vanilla and egg until smooth. (If you aren’t using a mixer, mash coconut oil with a fork to get rid of clumps—this part is really important! Add coconut sugar, vanilla and egg; continue to mix until smooth.)
  3. In a separate bowl, combine the almond flour, salt and baking soda. Slowly add the dry ingredients to the wet ingredients and mix until fully combined – you should end up with a dough that is a bit sticky. Stir in the chocolate chips, mixing evenly.
  4. Add the mixture to the skillet. Using a rubber spatula, scoop contents from the bowl and spread evenly through the skillet to ensure it bakes consistently.
  5. Bake in the preheated oven for about 15 minutes or until the middle is just set and the edges begin to turn golden brown.** Test doneness in the middle with a toothpick to see if any batter comes out on the toothpick.
  6. Allow to cool a bit in the skillet. Optional: top with vanilla ice cream prior to serving. Enjoy!

Recipe Notes

*I use Young Living’s Peppermint Vitality essential oil, which is certified for food/drink and safe for internal consumption. Do NOT consume products not intended for internal use – adhere to your product’s directions for proper use.

**If your cookie is still gooey but the edges are quite dark, you can drop the oven temp down to prevent the edges from burning until the  center has cooked thoroughly.

Enjoy!

-S

Best 2017 Holiday Gifts for the Healthy-Food, Natural-Beauty and Causeworthy-Clothing Junkies

Some might say I get a little excited when it comes to gift giving. When I was younger, I used to buy birthday and Christmas presents for people, and in typical Sarah fashion, I would do it months ahead of time. The problem with this was that I couldn’t wait to give them their gifts and demanded they open it immediately.

Not a whole lot has changed about that, so I really have to fight the urge to hold onto presents when I have them for people. It’s hard. Life is hard.

The drawback with gift-buying these days is that the preference is digital, and since everyone’s super busy, it can be hard to really know your audience when gift shopping. When in doubt, I always aim for something healthy or sustainable

So – if I’m not thinking about food? I’m probably thinking about shopping. There’s definitely a LOT going on this season in terms of fun stuff at every price-point! See below for my favorite picks for this year.

$25 and under

Pacha Whipped Soap + Scrub – $12

Pacha

www.pachasoap.com

I absolutely love this stuff. The fact that it smells amazing is, oddly enough, the least cool thing about it (but a major selling point!). The owners of this company have embarked on a mission to provide underserved communities around the world with clean water and soap, and means to help them improve their situation. You can find this at Whole Foods.

Black & Decker CitrusMate Plus Juicer – $17.99

Black-And-Decker-CitrusMate-Plus-Juicer

www.vitacost.com

This is one of those things you didn’t know you needed until you have it. For those of us that hate pulp, you can even filter that out. This is perfect for recipes, measuring your juice, and just makes an all-around great little addition for someone you know that loves to do stuff in the kitchen. This makes it super easy and quick to make some delicious Lavender Lemonade…

HUM Nutrition Daily Cleanse Skin Supplement – $25

hum1

www.sephora.com

I really like this vitamin. It’s vegan, sustainably sourced, and is free of most major allergens. It has green tea extract, chlorella, MSM, and other beneficial plant nutrients. Sephora stocks a few different types to suit different skin needs, long with some other products in this line. Definitely worth a look.

Chef’n Kale & Greens Stripper – $7.95

www.chefn.com

I use this thing all the time… and quite frankly, what was life without it? For the amount of Garlic Tahini Kale Salad that we make, this is a huge time saver. It’s even great for tedious little herbs like Thyme and Rosemary. It’s easy to wash, compact to store, and it makes a great stocking stuffer.

Youth to the People Cleanser and Cream Mini Duo – $20

kale spinach face

www.sephora.com

This little set is great for people who have allergies to a lot of other major skincare lines. While I’m a Clinique/Origins girl myself, I’ve tried this and really liked how smooth it left my dry skin. It is made with actual spinach and kale – like a salad for your face!


$50 and under

Cuisipro Fat Separator – $34.95

cuisipro

www.surlatable.com

If you’ve ever made a gravy, confit anything where you need to separate a liquid, this is a great tool to have. The little filter separates the pan drippings and solids, it cleans easily, and its BPA-free, which I feel is really important if you’re using plastic.

OXO V-Blade Mandoline – $39.95

mandoline

www.oxo.com

I have a mandoline very similar to this, and it has greatly reduced the time spent slicing potatoes, cucumbers, apples, onions, etc… as well as greatly reduced my fear of cutting my finger off (came very close, one time….) The great thing about this is that it folds up nice and flat, comes apart to clean well, and is adjustable using a little nozzle.

Gandy’s Flip Flops – $33

gandys1.jpg

www.gandysflipflops.com

This company was started after two brothers from the UK were traveling in Sri Lanka when the 2004 tsunami  hit – unfortunately both of their parents were killed. This was their motivation to create something that would help other orphans, specifically those impacted by the tsunami, by helping build orphanages in India and Sri Lanka. Your feet feel good, you feel good!

Kopari Coconut Multitasking Kit -$40

Kopari

www.everythingbutwater.com

This little set includes Coconut Melt, a nice blend of Kopari’s 100% organic coconut oil, as well as aloe vera, cocoa seed butter and beeswax. The Body Glow has to be the best part of this – well worth trying!

WHBM Living Beyond Breast Cancer Butterfly Print Scarf – $48

whbm scarf

www.whbm.com

I may be a bit partial to White House Black Market (I’ve worked there part time for almost 7 years), but I’ve been really touched by the company’s involvement with and contribution to Living Beyond Breast Cancer – an organization that helps women assimilate back into normal life once in remission from Breast Cancer. I’ve had a few family members and close friends that have experienced this, and it really touches me to know that there’s an organization out there that serves this purpose.

Antonym Certified Organic Baked Blush – $36

Antonym blush

www.antonymcosmetics.com

This blush has a great shimmer to it, is cruelty free and Ecocert certified. The naturally-derived mica flecks give a nice shimmer without nasty aluminum, or other harsh chemicals. I prefer the Peach color for lighter skin tones, but according to reviews, the copper tone is a really nice tone on darker skin. It comes in a fun wooden container, so makes a great gift.


$100 and under

Taaluma Totes – $60-100

taluuma

www.carryacountry.com

The concept of these tote bags is pretty  cool. Wool and cotton from all around the world is brought back to the US, where disabled adults are employed to construct each bag. As if that didn’t make you smile, proceeds from the sale go back to the fabric’s country of origin in the form of a micro-loan to farmers and small business owners. YET – there’s more – the repayment funds go towards purchasing even more fabric, so as to promote sustainable economic growth. Carry your bag, carry the world.

Gloss Moderne Clean Luxury Masque – $65

gloss moderne

www.glossmoderne.com

This super conditioning mask is great for curly hair – it doesn’t weigh your hair down and keeps everything super sleek with zero frizz. The smell is to die for – the company’s signature scent was created by a popular perfumery. The best ingredient? Cocoa Butter 🙂

Le Creuset Heritage Stoneware Oval Covered Casserole – $100

le creuset casserole

www.lecreuset.com

This is another one of those things where, when you have it, you use it all the time and you can’t remember what life was like before you had it. A covered casserole dish is a great alternative to cooking things in a traditional dish with foil – the best part is, there’s no waste to remove and throw away. This one is big enough to fit all of your holiday side dishes, your fall mac and cheese dishes, your picnic salads… the whole nine yards.

Cuisinart Wine Opener – $99.95 – currently on sale for $79.96

cuisinart wine opener

www.williamssonoma.com

Remember those days in college when you would only buy screw-top wine bottles because you didn’t have a wine opener? Remember those days when… I still do that… because I’m lazy, shred a cork every now and again, and this screw-top Malbec was on sale? For days where I like to be a bit fancier, I really enjoy using a good ol’ shortcut… and this puppy can open up to 120 wine bottles on a single charge. It’s like a power tool! But, it’s safe! And for the kitchen!

 

Lilah B Perfection Eye Quad – $58

lilah b

www.lilahbeauty.com

This eye palette comes in 4 different combinations to cater to warm and cool skin tones. The best part? It contains aloe, marigold extract and coconut oil to give a creamy color that keeps your eyelids hydrated.

 

Trudeau Graviti Electric Salt and Pepper Mill Set in Copper – $79

Screen Shot 2017-12-01 at 9.06.41 PM.png

www.williamssonoma.com

These are absolutely beautiful, and are super simple to fill. All you do is flip them over, no work required! It grinds on its own. They stop as soon as you flip them back upright. They’re so pretty, you won’t want to hide them away in your cabinet.

Here you have it — my favorite picks so far for gift buying this year. Keep an eye out for more updates — definitely more to come! Be sure to share with your friends and follow on instagram @ thedivinekitchen for more fun!

Enjoy 🙂

-S

Rosemary Thyme Roasted Skillet Potatoes

I hope everyone had a fabulous Thanksgiving! Unfortunately for me, I had a really bad cold all of last week so while I did get to eat a ton of delicious food, I couldn’t really taste it 😦 But! that’s no reason to leave some goodies out! Have some leftover potatoes? This is a super easy treat that will impress your guests… because who doesn’t love potatoes?

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Rosemary Thyme Roasted Skillet Potatoes

Prep time: 20 min

Cook time: 90 min

Serves 5-6

Ingredients

  • 5-6 large Yukon gold potatoes, peeled
  • 4-5 tbsp olive oil, or ghee
  • 1 tbsp garlic, minced or grated
  • 1 ½ tbsp thyme, minced; plus more for garnish
  • 1 ½ tbsp rosemary, minced
  • ~ 1 tsp of sea salt, plus more to taste
  • ½ tsp pepper

Instructions

  1. Preheat oven to 400 degrees F. Thinly slice potatoes using a mandoline sliceror food processor with the slicing attachment. Arrange potatoes upright in a 10″ cast iron skillet.
  2. In a pan over low heat, add ghee or olive oil and allow to warm. Add rosemary, thyme and garlic and simmer for about 5-7 minutes, stirring continuously to prevent the garlic from burning. Remove from heat and pour evenly over potatoes, using a brush to spread the herbs and garlic evenly. Season the potatoes with salt and pepper.
  3. Place in oven to cook for 1-1/2 hours. If potatoes start to brown or burn too quickly, turn the heat down. Likewise – if they appear they aren’t crisping fast enough, turn the oven to 425 degrees F.
  4. Once potatoes are cooked, remove from oven and serve.

Enjoy!

-S

Jalapeño Cheddar Scalloped Potatoes (Gluten-Free, Vegan)

I’ve been a bit impulsive lately. Mainly with shopping, chores, and cooking, painting my toenails red – nothing dangerous (but if you knew me, my toes have never been anything other than white or French pink… so this is the real deal).

I bought a mandolin off of Amazon a few months ago. To be completely honest, I forgot I bought it, much like several other kitchen gadgets. I get excited, have an idea, buy a tool I need, get a recipe together, lose track of time, lose said-recipe, and *poof!* Just like that, a thought now gone far, far away.

I have been craving scalloped potatoes. I can remember my mom as a kid, making Betty Crocker boxed potatoes, and I absolutely loved it. I even tried to eat one of those dehydrated potatoes – PSA – they are not like potato chips. But, with the weird powder mix, the milk, the water…. It just didn’t really seem that appealing to me once I learned how to cook. As a potato connoisseur, I’m surprised I haven’t tried to make them sooner. A regular cheese sauce is easy… anyone can do that. But I wanted a challenge. After rummaging through my cabinet and finding a big old fat potahto, it came to me.

Homemade… dairy free.. why stop there!? Vegan scalloped potatoes, it was.

Now, everyone knows the best part of cheese is, well, cheese. It’s melty, delicious, can be put on pretty much anything. I am a cheese lover, and I don’t have a major sensitivity to dairy, but I respect that it should be used in moderation from a health standpoint… and moderation with cheese is just lame.

I ran to the store and grabbed the first dairy-free cheese that looked good – I landed on Follow Your Heart’s Vegan Cheddar Shreds, and hoped for the best. Let me just say…… this was the perfect choice, because the potatoes came out absolutely delicious.

Enough blabbering, you all need to make these ASAP.

 

Jalapeño Cheddar Scalloped Potatoes (Gluten-Free, Vegan)

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Prep time: 20 min

Cook time: 40 min

Serves 4-6

Ingredients

  • 3 medium-large baking potatoes, peeled
  • 1 can of full-fat coconut milk
  • 1 cup of Follow Your Heart’s cheddar shreds
  • ½ cup vegetable broth, plus more if needed
  • ½ tbsp garlic powder
  • ¼ tbsp paprika
  • ½ tsp salt, plus more to taste
  • ½ tsp pepper
  • 1 large jalapeño, finely chopped – ribs and seeds removed

Directions

  1. Preheat your oven to 400 degrees F.
  2. Using a mandolin, slice your potatoes into about 1/4 to 1/8 inch slices. (If you are very skilled with a knife, you can use a knife, but please be careful)
  3. Place the potatoes on a plate or baking sheet and gently pat dry with a paper towel. Add a pinch of salt – not to give a lot of flavor, this is more to help them dry out as you cook your sauce.
  4. In a medium sized saucepan, bring your coconut milk and vegetable broth to a boil. Once bubbling, turn down to medium low heat. Add the garlic, salt, pepper, paprika and jalapeno and continue to stir.
  5. Add your cheese – you may need to turn the heat back up to medium if you don’t see it start to melt. Using a whisk, ensure the mixture stays piping hot but does not burn, so that the vegan cheese can melt. If you find the sauce starts to get too thick, you can add more vegetable broth, a splash at a time. At this point – taste your sauce. It should have a good kick, perhaps more than you’d normally season a sauce – remember, the potato starch will absorb a lot of it, so you want some flavor!
  6. As the sauce simmers, arrange your potatoes into an 8×8 baking dish – no need to grease, the coconut milk prevents the potatoes from sticking to the bottom. Arrange the potatoes in several layers so that each slice is mostly flat but stacked on top of each other. If you use a different sized baking pan, this is fine – your potatoes may not stack as deep but that shouldn’t be a problem.
  7. Pour the sauce over your potatoes so that they are almost completely covered. If you feel you need more sauce, you can add a splash of vegetable broth to the top, and poke potatoes around with a fork to gently mix the sauce. The potatoes will absorb a lot, so no need to worry about mixing the sauce uniformly if this is needed.
  8. Bake for 25-30 minutes, until top starts to get golden brown. Remove from heat and add a dash of salt and pepper to the top (this is added now rather than before, so that the potatoes don’t absorb and diffuse the salt right away upon cooking)
  9. Allow to cool for 5-10 minutes and serve.

 

Enjoy!

-S

 

Pumpkin Chai Spiced Cheesecake (Paleo, Vegan)

I’ve had some really great ideas lately for things I want to start doing with this blog. My ultimate goal is to have a cookbook (working on it!), but I want to add a few other cool things to my repertoire too. I have so many little recipes for natural household cleaners with essential oils, herb infused cooking ingredients, the whole nine. Once I get some more time, I will definitely be sharing!

On a side note, Thanksgiving is 2 weeks away, and I’m left wondering where 2017 went. I think I can speak for most when I say that 2016 was just a lengthy and traumatic, so we were all waiting for 2017 to be a nice transition to figure all of our shit out.

I don’t think that happened, because it’s November and I’m not sure what I’ve done for the last 10.5 months. And I only drank a *few* beers.

Regardless, I plan on spending the rest of this year making my time count – I have a lot I want to accomplish, and I’m tired of letting time pass me by. To start, I want 2018 to have newsletters, updates, and I want to share with you all whatever it is you’re looking for when you walk into your kitchen and want to be inspired.

This post is short and sweet, didn’t take a lot of time… much like this recipe J I have another variation of this that I’ll have to post, but I wanted you all to have a delicious, gluten free/vegan alternative to bring to the Thanksgiving table next week! For a person that doesn’t really eat desserts… this one takes the cake. Pun intended.

Pumpkin Spiced Cheesecake (Gluten Free, Vegan)

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prep time: 25 min

cook time: n/a

Serves 12

Ingredients:

Crust

  • 1 cup almonds
  • 1¼ cup Medjool dates, pits removed
  • 1 tsp cinnamon

Filling

  • 1½ cup raw cashews, soaked and drained**
  • ½ cup coconut cream
  • ½ cup agave nectar
  • 1 tsp vanilla extract
  • ¼ cup liquid virgin coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup canned pumpkin
  • 3 tsp chai tea leaves (approx. 2-3 tea bags)

**soaking the cashews for 4-5 hours is best, but you can also soak for about 20-25 minutes in a bowl of boiling water)

 

INSTRUCTIONS

For the crust:

  1. Add dates, cinnamon and almonds to food processor and pulse on high for 1-2 minutes until finely chopped and mixture starts to become sticky when you pinch it together. If the mixture is too dry, add more dates. If it’s too sticky, add more almonds, a small handful at a time.
  2. Transfer your crust to an 8″ springform pan. Firmly press crust into the bottom of the baking dish, ensuring that it is packed evenly around the entire dish and no air bubbles remain. Set aside.

For the cheesecake:

  1. In a blender, add cashews, coconut cream, agave nectar, vanilla extract, pumpkin, coconut oil and pumpkin pie seasoning. Blend on high until filling is very smooth and appears creamy, about 2-3 minutes.
  2. Pour half of the batter over the crust, making sure to get rid of any bubbles and that it’s covered evenly. Place in the freezer while you work with the remaining batter.
  3. Add the chai tea leaves to the last half of the batter and blend for another minute or so, making sure the entire mix is evenly blended.
  4. Gently pour the chai batter over the first batter slowly, so as to not mix the two. Tap  the sides of the dish to ensure the layer is evenly covering the rest, and to get rid of any air bubbles.
  5. Place cake in freezer for at least 2 hours to set. Before serving, remove from freeze for about 15 minutes to allow to thaw.

Enjoy!

-S