Green Tea Matcha Christmas Tree Cookies
MAKES ABOUT 3 DOZEN 3 ¼" TREES
INGREDIENTS
3 ¼ cups flour
2 tbsp. matcha powder
1 ½ tsp. baking powder
1 tsp. Dutch-process cocoa powder
½ tsp. kosher salt
1 cup sugar
20 tbsp. unsalted butter, softened
1 tbsp. milk
1 ½ tsp. vanilla extract
1 egg
INSTRUCTIONS
1. Whisk together flour, matcha powder, baking powder, cocoa, and salt in a bowl; set aside. In another bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3-4 minutes. Add milk, vanilla, and egg, and beat until smooth. Add dry ingredients, and mix until just combined. Transfer to a work surface and shape into a disk; wrap with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
2. Heat oven to 375°. Transfer dough to a floured work surface, and using a rolling pin, roll until ¼" thick. Using a 3 ¼"-long Christmas tree cutter, cut out cookies, and place 2" apart on parchment paper-lined baking sheets. Bake until edges are lightly golden, about 10 minutes.
Matcha and Chocolate Marble Cake
Discovered on Life’s a Feast, adapted from Chef Marcy Goldman, Food & Wine.
Ingredients:
- 2 cups AP flour
- 2 teas baking powder
- 1/4 teas salt
- 12 tbs unsalted butter, softened to room temperature + 3 tbs unsalted butter, melted
- 1 1/3 cups sugar
- 2 large eggs
- 1 teas vanilla
- 1/2 cup whole milk
- 2 tbs unsweetened cocoa powder
- 1 1/2 teas Matcha tea powder
Preparation:
Preheat the oven to 350 degrees F and grease an 8×4 loaf pan.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of a mixer, beat the 12 tbs butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla.
Slowly mix in the dry ingredients, alternating with the milk until blended.
In another small bowl, whisk the melted butter into the cocoa powder in a small bowl until completely blended and smooth. Remove one cup of the batter from the mixing bowl and stir into the chocolate mixture until well blended.
Stir the Matcha tea powder into the remaining batter in the mixing bowl. When mixed, spoon half of the matcha batter into the prepared loaf pan, making sure to smooth out to all corners and tap down any lumps. With a spoon or spatula, plop the chocolate batter onto the matcha batter ( I did not need to use all of my chocolate batter). Then cover the chocolate layer with the remaining matcha batter, using the back of a spoon, or spatula to smooth out while trying to mix the chocolate layer. With a butter knife, create a few swirls in the batter.
Bake for 25 minutes then reduce the oven temperature to 325 degrees F and bake for an additional 25 minutes. Ten with aluminum foil to prevent any further browning and bake for 10 to 15 minutes more or until just set in the center and a toothpick comes out clean with a few moist crumbs.
This is a very good cake. If you like rum and cherries you will love this cake. This is the photo of the one I made last night. I used cherries I bought from the grocery store (probably Bing Cherries).
INGREDIENTS:
2 tablespoons unsalted butter, softened
1 pound cherries, pitted
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs, beaten
1 cup sugar
1/4 cup dark rum
4 ounces (1 stick) unsalted butter, melted and cooled
1/2 cup milk
2 teaspoons pure vanilla extract
3 tablespoons confectioners’ sugar
Adjust oven rack to middle position and preheat oven to 400°F. Line outside of spring-form pan with foil. Grease with 2 tablespoons softened butter. Arrange cherries in single layer in bottom of pan.
Sift flour, baking powder, and salt into large mixing bowl. Whisk eggs and sugar in separate large mixing bowl until mixture is thick and pale in color, about 2 minutes. Whisk in rum, melted butter, milk, and vanilla. Make well in center of flour mixture and pour in egg mixture. Stir together just until combined. Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, 35 to 45 minutes. Transfer cake to cooling rack and cool in pan about 15 minutes. Release springform and cool about 30 minutes. Dust with confectioners’ sugar. Serve warm.
Pumpkin Chocolate Chip Muffins (from Allrecipes.com Submitted By: Donna
INGREDIENTS:
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3/4 cup white sugar
1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder |
1/2 teaspoon baking soda
1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips |
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1.
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Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
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2.
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Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
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3.
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Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
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