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Posts Tagged ‘matcha’

8

 

I am sooo tired. I tried to go to bed at 9:30 but it didn’t work, I just kept thinking about work! But still – so tired!

It’s as good an excuse as any to sip on this tea a day late! I love love love .. oops.. can’t ruin the surprise tea just yet! Here are some pics:

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There we go! On the 8th day of Christmas my Steepsters gave to me… Cantaloupe & Cream from Butiki Teas! One of my favourite teas of all time, it even has it’s own post dedicated to it!

An amazing and creative choice for 8 maids a milking – I would happily eat a giant bowl of cantaloupe right now, even though I hate the actual fruit. I love anything flavoured like it though! Always have, holla! Yum in my tum, this tea hits the spot. I oversteeped it – oops – but not a hint of bitterness. Love! Thanks to The Purrfect Cup!

 

9

That’s today!

On the 9th day of Christmas my Steepsters gave to me…

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A handcrafted blend & gingerbread matcha english toffeeee!

I could not to the pictures justice because I opened them after a loong day at work! No natural light :( So I posted them with Santa and the elf playing pinball. Delicious and amazing!

The toffee is perfect – buttery and crunchy with that stick to your teeth awesomeness – I need to learn to make this because this is the BEST use for the gingerbread matcha from Red Leaf Tea EVER! Thank you SO much Autumn!

The tea itself is delightful! Delicate with a hint of earl grey and vanilla – a gentle way to wake up your senses – I’ll be starting my day off with it tomorrow. TWO MORE WORK DAYS UNTIL CHRISTMAAAAAS! I can do it… I can do it…

See you tomorrow lovelies!

22 Dec 2012

On the eight and ninth day…

Author: DaisyChubb | Filed under: Review, Tea

2

Wow, a super special day Two with Azzrian! Thanks girl!

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I loooove wax seals! Ee it just increased the excitement!

Of course Day Two is Two Turtle Doves! I loved her explanation on how she immediately thought of doing a chocolate caramel “turtle” tea, but how further brainstorming lead to this extremely sensual, romantic and celebratory tea:

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Strawberry Champagne Matcha from Red Leaf Teas, plus a little matcha spoon (adorable!) and decadent Dove chocolates! Not gonna lie – I dove right in an drank this tea as an iced matcha latte with whipped cream for breakfast – chocolates included! Now that’s a day off! My only day off for the next 3 long days! I definitely made sure to enjoy it ;)

The tea is such an exciting blend! Delicate on the nose but full of flavour – the champagne notes are sweet subtle, while the strawberry is playful! Reminds me of my favourite kool-aid wine – Arbor Mist! haha. It’s not Christmas without an 8 dollar bottle of that sweet sweet alcohol juice.

That said, I would happily sip this instead – perhaps with a spike of rose wine to top it off?

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15 Dec 2012

On the second day…

Author: DaisyChubb | Filed under: Review, Tea

Before we do anything – I totally have to give credit for this recipe idea to Bigelow (Aisling of Tea) on Steepster! We both ordered the Gingerbread Matcha from Red Leaf Tea – after tasting it, I thought it had a pretty strong ginger flavour – but did add a bit more powdered ginger to it for a bigger kick!

This would be awesome in a molasses-type ginger cookie (my fave kind), but if you want the green (aka zombies) to show up – stick with a light sugar cookie base. Some food colouring would have been nice too, but I have none! So these are “au natural” – coloured with matcha only.

You can totally use regular matcha – just add more ginger powder to taste!

I wasn’t a huge fan of the flavour, but everyone raved about them at our Friendsgiving party – so I just have judgmental taste buds.
Man it’s too true – I really do!
Anyways, I just made a simple white glaze to ice them – it added just the right amount of sweetness to go with the ginger & matcha flavour :)

This creepy face totally happened by accident!

I didn’t have a cookie cutter, so I just used the sharp tip of a knife and cut very gently. Then I got bored, so I made round cookies. haha! I recommend rolling the chilled dough out between 2 pieces of saran wrap – minimal cleanup, and you can re-use the saran wrap for each bit of dough, and also use it to wrap up the extra in the freezer.

So those are all of my tips! And now, without further ado – the recipe for Zombie Gingerbread Men! (Also known as Matcha Ginger Sugar cookies!)

 

Zombie Gingerbread Men (Matcha Ginger Cookies)

Recipe adapted from All Recipes, inspired by Aisling of Tea

Makes approx. 30 cookies

Ingredients

3/4 cup softened butter
1 cup white sugar
2 tbsp matcha powder (use Gingerbread Matcha for more ginger flavour!)
1 tbsp ground ginger
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt

Glaze

1/4 cup icing (powdered) sugar
1 tsp milk (or vanilla extract, or lemon juice – any liquid!)
Matcha for topping (optional)

Dough must be chilled, so don’t preheat the oven yet!

In a large bowl, cream butter and sugar. Add matcha powder and ground ginger, add more to taste! Beat in 2 eggs one at a time and add vanilla (also to taste!). Add baking powder and salt, and gradually add flour. You will have a rather thick dough – perfect for rolling! Now toss your dough in the fridge for about an hour – you want it to be very cold my friends.

After dough has chilled, preheat oven to 400 degrees F. Line baking sheet with parchment paper. Roll out dough to about 1/4 – 1/2 inch thick. Using a cookie cutter, or the sharp tip of a knife, cut our your men. Alternatively, or if you get tired of manually cutting out gingerbread men, use a cup to cut out rounds! For ease, roll out dough between 2 sheets of wax paper or saran wrap. Place on cookie sheet and bake for 6-8 minutes.

While cookies are cooling, make your glaze! I added the 1.4 cup of icing sugar directly into a ziplock bag with a splash of milk, then mashed and mixed it around until it created a glaze. If it’s too thick, add more milk! Too thin? More sugar. Then snip off a tiny bit of the tip of the bag and decorate away!

While the icing sets, sift some matcha on top to finish. This step is optional – I used some Madagascar Vanilla matcha for a bit of sweetness and contrast – I also thought it looked cool.

These cookies are a little labour intensive, but it was a fun experiment and I’m glad my friends liked them! They also photographed pretty well ;) Be creative with your food friends, and Happy Halloween!

21 Oct 2012

Recipe: Zombie Gingerbread Men (Matcha + Ginger)

Author: DaisyChubb | Filed under: Recipes, Tea

It’s been hot lately!

Kind of. Well, not hot compared to some American bloggers I’ve been reading lately. That’s summer weather! Hot as in, yay the sun is out and it’s +11 so I only have to wear one layer!

In other words, I’m still pretending it’s popsicle weather!

 

 

This is a nice easy recipe, all you need is some sort of milk base, sweetened condensed milk (or lots of sugar!) and green tea powder. Aka matcha!

For these ones I used Black Cherry because we wanted Nibs flavoured popsicles, but they would be oh so delish with just plain matcha. Matcha latte heaven!

 

Green Tea Latte Popsicles
(I used my Zoku Quick Pop Maker but you can use any popsicle base!)
Makes 6 popsicles

Ingredients

1 tbsp green tea powder (Matcha)
2 tbsp warm water
2 tbsp sweetened condensed milk (or 1/4 cup sugar)
1.5 cups milk
.5 cup cold water

Whisk Matcha with warm water until a paste is made with no lumps! Add 1.5 cups milk and stir to combine. Sweeten with condensed milk or sugar and stir until dissolved. Top with cold water. If you’re using  a Zoku, place the mixture into the fridge to cool down a bit before making popsicles.

The result is a sweet and creamy popsicle that gives you energy and tons of delicious flavour! You may be surprised how much flavour just 1 tbsp of green tea powder can impart! Give it a try while the sun is still out :D

8 Oct 2012

Recipe: Green Tea Latte Popsicles

Author: DaisyChubb | Filed under: Recipes, Tea, Zoku

As you may already know, I’m on a bit of a matcha kick lately.

This is thanks to Red Leaf Tea’s matcha promo, which is sadly coming to an end – but I am so grateful for being a part of it! Thanks Red Leaf!

Although I have a cupboard full of all sorts of matcha flavours – I just received one that is blowing my mind! It’s amazingly good! The matcha in question is Black Cherry matcha. I know some people who think matcha shouldn’t be flavoured – I have to kindly disagree. I LOVE straight up matcha, just like I love unflavoured teas! The nuances and delicious adventures are second to none – but it has to be a good quality tea, and it has to be ceremonial grade matcha. That’s just me!

That’s the same when it comes to matcha in my opinion. I always order a basic grade matcha with “delicate” flavouring. I find it the perfect base for different flavours, and it allows me to enjoy matcha all day every day – but it doesn’t feel like the same thing every day! Just like drinking other flavoured teas. Alright, I’m off my little soapbox. ;)

When we snipped off the corner of this matcha to give it a smell, Mike and I were both pretty excited because it smells just like Nibs! Nibs are my favourite licorice and I will never ever share them. I’ve never associated the flavour of Black Cherry with them, just regular cherry, but I can totally see how the two go together now! Of course, it also reminded me of Black Cherry soda, which is one of my favourite flavours. All good associations from the smell alone!

I whisked it up as a matcha shot and drank it down. Heaven! I make my “matcha shots” with about 2 tbsp water at 175 degrees. Just enough to make a watery paste, and then drink it down like that instead of adding more water!

The next day, I knew it was latte time. The little latte was made hot with Vanilla Almond milk, but I found the almond milk took over the taste a bit too much. The large latte was made with double the amount of matcha, ice cold milk and a bit of whipped cream for a decedant, fruity, candy-like iced latte! I think I prefer this method the best for any matcha, but I know as the weather gets colder I’ll change my mind and drink hot lattes all the time. Every day I say!

If you want to try some Red Leaf Tea matcha, you can pick up this flavour here or check out their huge line up of awesome flavours!

3 Oct 2012

Review: Black Cherry Matcha by Red Leaf Tea

Author: DaisyChubb | Filed under: Review, Tea

Happy Friday! Why not celebrate not having to wake up at 6am (who’s with me?) and drink Matcha all night long! I’m pretty excited because my new friend Jess comes back from her honeymoon next week! I mean, I’m sad that she has to stop her holiday, but she left after we just became friends so I miss her!!!

We’re gonna geek out together and have tea parties and I can’t wait :D

Also, hello CANADA DAY WEEKEND! I have no idea what we’re going to do but FIREWORKS better be involved or I’m gonna cry! Fireworks and food from trucks pls! Also, I’m going to make Swamp Shrimp tonight. It sounds so freaking good. Dip the french bread all up in there! Yes!!! I’m telling you now because I won’t be taking pictures – I’ll be too busy sopping up buttery goodness with french bread.

On to the tutorial! I have finally perfect this sweet, cool Matcha treat. I wish I could have it every day because it’s the icy nectar of the gods. Medea would be proud.

Iced Matcha Latte

You’ll need:

Medium sized cup or mug

1/4 cup 175 degree water

1 tsp sweetener (I use sugar or simple syrup)

1/2 cup cold milk

1-2 ice cubes

2 tsp your favourite Matcha (I’m drinking Banana & Caramel)

Chasen or Milk Frother (to whisk the matcha)

 

 Measure out 2 tsp of matcha and add to cup.

Add about 1/3 cup 175 degree water and froth your matcha like the dickens!

When it’s incorporated, add a touch more water and sweetener, and froth again.

(I like my milk frother! It foams my matcha gooood)

Add one or two large ice cubes (more if yours are small and/or cute, unlike mine)

Top with milk and enjoy. Seriously. You’re done. Drink this deliciousness!

 

Wasn’t that easy? The hard part is not making 7 in a row. That said – I find it easier to make the iced matcha latte in a small cup or mug, rather than a large batch. That way, the matcha doesn’t have time to clump and sink to the bottom, and it’s the perfect amount of flavour without being diluted with the ice or milk. But that’s just, like, my opinion, man.

Thanks for popping in on Iced Tea Week! Treat yourself and ice some tea to cool yourself down this summer.

29 Jun 2012

Iced Tea Week: Iced Matcha Latte

Author: DaisyChubb | Filed under: Tea

 

I sent a bottle of sparkling apple juice to your house. Did you get it?

Oh lordy, these cupcakes so high. Sewiously you guys. These cupcaaaakes!

I’ve been holding out on  you, I know. Teasing with this delicious picture! The little icing poop on top! So cute! haha maybe that’s just me…

But before we get to the kickbutt recipe – I need to give a huge shout out to everyone who participated in the Summer Iced Tea Swap Event! It was a huge success – I had SO much fun putting it together, and I’m so happy that we had such an amazing group for our first swap! I held a little side contest that you could win just be entering the swap.
The Prize is a super amazing DavidsTea Iced Tea Package! I gathered some of the Iced Teas from the Kids Collection and added a few extra surprise goodies too! And the winner is…

Missy & Dylan!!!

Thanks so much to everyone who participated – I hope you’ll join next time, and I hope you get your teas soon and start drinking :D

Okay. I searched high and low for a good cupcake recipe to top with the Matcha buttercream. I wanted a decadent chocolate cupcake that would set the stage for the amazing icing, but then I realized it didn’t matter what cupcake recipe I found. Because I was planning on stuffing it with chocolate ganache anyways!!! And so I did. And then I wept. It was so good. So good that I felt no remorse for beginning a sentence with “Because”. That said – I did find a cupcake recipe! I adapted it a bit to what I had in the house, but it worked great!

Recipe Tips:

+ Ganache is yummy! It starts off this melted chocolate substance – but cool it in the fridge for a while and whala! Cut a hole in your cupcake, scoop some ganache in, replace top and ice your cupcake. I also made mini cupcakes and sandwiched the ganache between 2 halves. Whatever you do – it will be delicious!

+ I used Madagascar Vanilla Matcha from Red Leaf Tea for  my icing, but this is a great chance to play with flavours! Plain matcha works great because you add extra vanilla to the icing anyways. It’s super yum and you will be so happy! Warning – matcha does have a kick of caffeine so don’t eat a bunch before bed! ;)

Chocolate Cupcakes with Matcha Buttercream & Chocolate Ganache

Recipe for Cupcakes/Ganache adapted from The Food Pusher

Ingredients

Cupcakes

1/2 cup cocoa powder

1 1/2 cups flour (I used AP)

1 1/4 cups sugar

1 1/2 tsp baking soda

1/2 tsp salt

2/3 cup softened butter

1 cup buttermilk (I made my own)

2 eggs

1 tsp vanilla

Ganache

1/2 cup heavy cream (I used Irish Cream)

1 tbsp butter

1 cup semisweet chocolate chips

Matcha Buttercream Icing

1/2 cup unsalted butter

2-3 cups icing sugar (depending on texture of icing you prefer)

1 tbsp vanilla

2-3 tbsp cream or milk

1 tbsp matcha (add more to suit your tastes)

Make Icing – Cream butter for 2 minutes. Add 2 cups icing sugar (1 cup at a time), mixing until incorporated. Add matcha, vanilla and 2 tbsp cream. Beat for 3 minutes – at the 3 min mark, add more cream for a thinner icing or more icing sugar for a stiffer icing. Try not to eat the whole bowl. Set aside until ready to pipe.

Make your ganache – you can heat over the stovetop, but I do it the lazy way. Microwave butter and chocolate chips at 30 second intervals, stirring each time until completely melted. slowly drizzle in cream while stirring until fully incorporated. Put in fridge to harden, unless you’re planning on using it in it’s liquid state. Try not to eat the whole bowl with a spoon.

Bake your cupcakes – Preheat oven to 350 degrees F. Grease or line muffin tins.

In large mixing bowl whisk flour, cocoa, sugar, baking soda and salt. Add butter and 3/4 cup buttermilk. Beat for 2 minutes, then add rest of buttermilk, eggs and vanilla. Beat until fluffy, about 2 minutes.

Fill tin and bake for 15-18 minutes, or until knife inserted into middle of cupcake comes out clean. Let cool. Scoop out a hole in each cupcake, add solid ganache and replace the tops (I added about a tbsp of ganache per cupcake). You could also cut the cupcakes in half and sandwich the ganache in the middle. Top with icing and refrigerate until ready to serve!

 

Now eat lovers! Before the sun sets!


New! My posts will now update on Monday, Wednesday and Friday due to my new job! Don’t worry my loves, I have not forsaken you!

Ah I’m way overdue on the pull apart cinnamon bread phase! I was hoping to do a pumpkin bread one I saw on Pinterest – but cans of pricey pumpkin are not in my budget at the moment! So I picked a matcha. Matcha is in my budget actually, because of the Free Matcha promotion at Red Leaf Teas! So there ;)

I’ll be reviewing their Matcha here soon – I got so many different kinds! I was actually saving this recipe to have a “Matcha Week”, but then I dsdskald..wdjdk.. yeah. So now every week can be matcha week! Or something.

Okay so this recipe is AMAZING. It’s a cinnamon bun in bread form, where you pull apart each ooey gooey slice one by one. Maximum cinnamon flavour! I used my go-to Grandma’s Dough and it worked out great, but use your usual cinnamon bread dough to try something new!

Of course I had to put a twist on it. I had seen some recipes for matcha bread and they didn’t look to appealing to me. Now I wish I had some Cinnamon Matcha (which Red Leaf Tea does have), but on the other hand, I did have a giant bag of Caramel Matcha!

Look at that. ROBUST. Oh yes and it is very robust. mwahaha.

Caramel and cinnamon buns go together very well my friends. And yes – the finished product was amazing! Gooey buttery cinnamon bread with caramel flavour, a hit of energy from the matcha and I found something in my freezer to drizzle on top! I thought it was cream cheese icing but it was actually a vanilla bean glaze. It worked pretty well actually!

Here’s the glaze. I made Pioneer Woman’s Petite Vanilla Bean Scones, so if you want the glaze recipe CLICK HERE.

Pull-Apart Bread Recipe Tips:

+ I recommend a pizza cutter for cutting your bread strips. If you don’t have one, don’t dismay! A sharp knife works all – just watch your fingers!

+ Don’t be afraid to go heavy on the sugar/cinnamon mixture. It seems like a lot, but it’s what gives your bread the goo you so rightly deserve.

+ Experiment! Why not try a cheesy, savoury version of this bread? I’m a bad influence. These are the worst tips ever. haha!


Caramel Matcha Pull-Apart Cinnamon Bread

Recipe adapted from Joy the Baker

 

Ingredients

Dough (one full recipe makes one loaf)

1 cup granulated sugar

2 tsp ground cinnamon

2 tbsp Matcha (I used Caramel)

1/4 cup melted butter

brown sugar for loaf pan

 

Preheat oven to 350 degrees F. Grease loaf pan and sprinkle with brown sugar. (I like the caramelized effect this gives the bread!)

Mix sugar, cinnamon and matcha together.

Flour a large surface and roll out dough until approx 12×20 inches (as large as you can roll it!). Pour melted butter over entire surface and sprinkle with sugar mixture. Slice dough into equal strips. Stack strips and cut into equal squares. Layer squares into the loaf pan – cover and let rise in a warm place for 30-40 mins.

Bake for 30-35 mins or until golden brown. Don’t be afraid for it to get a little dark – we want to make sure the center is fully cooked.

Remove and let cool for 20 minutes (good luck!). Now invert onto a plate, turn it right side up, and eat! Oh – or drizzle some delicious cream cheese or vanilla bean glaze for extra goodness. Now eat!

Don’t be scared of Matcha in your baked goods. It’s not bitter at all and quite delicious! Eat your tea.

 

4 Jun 2012

Recipe: Caramel Matcha Pull-Apart Cinna-Bread

Author: DaisyChubb | Filed under: Recipes, Tea