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Fresh from the Oven

Fresh from the Oven
hey friends, I am so sorry to leave you without a word for such a long time. I had shamelessly tagged OCT along on his interview trip to Seattle. And since we made a trip there, we decided to spend a couple more days in that wonderful city. So, that explained part of the reason of my absense and lack of entry. Although I have not fully recovered, I am happy to inform that I am 90% there. But I digress. I have bought another 2 tiny tins of matcha powder from Seattle, enough to experiment with more ideas I have in mind! Chocolate Matcha Marble Cake/Cupcake 2 cups cake flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon instant espresso or coffee powder1/3 cup dutch-process cocoa powder1 1/3 cups sugar1 whole egg1 egg white6 Tablespoons unsalted butter1 cup low fat yogurt1 teaspoons vanilla extract1.5 teaspoons matcha powder Have all ingredients at room temp. Use a whisk to combine four, baking powder, baking soda, and salt. Related:  chocolate

Dapur Ipoek Green Tea Cheesecake Bites I am firmly of the belief that cheesecake is the answer to a bad Monday. Or at least that's what I'd like to believe, so that I have an excuse to eat more cheesecake. The only problem about a bad Monday is that it usually takes all the energy out of you and makes you less likely to turn the oven on when you get home. Matcha powder is not the easiest thing to get your hands on in Sydney, I usually have to go to a Japanese supermarket or buy it online. I'm not entirely happy with how the photos turned out for these Cheesecake Bites, which is usually the case when I am rushing around first thing in the morning, getting ready for work and trying to choose props while half asleep. It's very obvious from my photos that I suck at cutting things into equal portions. *Note You can increase the proportion of filling to crust if you have a deeper/different sized pan. In a small saucepan, heat milk until it just comes to a boil, remove from heat then whisk in green tea powder to dissolve.

Super Chocolatey Cupcakes w/ Matcha Green Tea Frosting There are two things–no wait, three things you should know about me: 2. I love to take secret, sneaky pictures of strangers doing strange things in public. 3. What do we think of people who eat things like cupcakes, French fries, candy bars and snow cones with a knife and fork? Last week I combined numbers two and three and took a picture of a stranger eating a chocolate chip cookie with a fork and knife. These cupcakes are delicious. These cupcakes are dang delicious. Cupcakes are like the popular girl in school that you sort of have a girl crush on and then she says one too many flighty comments that make your eyes roll and then you’re over her. Cupcakes are usually too sweet, too overly decorated and just too overly present. But I needed something to put this green tea frosting that was in my brain, so here we are. These cupcakes are chocolate-EY! Let’s talk matcha powder! Matcha powder can usually be found at any tea shops or grocery stores. Print this recipe! 1. 2. 3. 4. 5.

Coffee Cake Recipe Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper. Crumb Topping: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Coffee Cake: In a separate bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon. Serve warm or at room temperature. Makes one - 9 inch (23 cm) cake. View comments on this recipe on YouTube

Ordering levitra without a prescription - Official Canadian Pharmacy. HOT DISCOUNTS! Please note, if the post you are looking at is missing its pictures, it is because I accidentally deleted *all* of the photos on my blog while updating it. I am diligently working on re-uploading them, so please be patient as I have 300+ posts to work through! This is my third and final entry into Iron Cupcake: Earth this month. This is also my favorite entry, matcha strawberry cupcakes. I loved this cupcake! It is one of the best I’ve made in ages. This cupcake, however, did taste like strawberries and matcha. I used Billy’s vanilla cupcake recipe because this is my favorite vanilla cupcake recipe. The buttercream comes from Martha Stewart. I divided both of these recipes in half, which is why some of the ingredient amounts in the recipe may look a bit funny. Our June ETSY PRIZE-PACK is from artists: A sweet cupcake ID bracelet by INSANEJELLYFISH A groovy linocut piece from BLOCKHEAD PRESS A sweet surprise from Sweet Cuppin’ Cakes Cupcakery Here are the recipes I used to make these cupcakes…

baked in I know a lot of people believe that green tea is magical. The arguments for its numerous health benefits are pretty convincing – preventing and fighting cancer, decreasing cholesterol, reducing the risk of heart disease, clearing up skin, and fighting obesity? Sounds pretty good. So what do you do when you have a packet of powdered green tea, chock full of antioxidants and just waiting to help you lose your winter weight and lower your cholesterol? You use it to make cupcakes, of course. Yes, I’m aware that converting green tea into a baked good does a pretty good job of negating all the positive things it can do for you. I think we all know who’s winning this debate. With cold season in full swing, I wanted these to be as close to a warm, comforting mug of tea as you can get in a cupcake – and honestly, it was so close that after tasting these, I wondered for a minute why I hadn’t just brewed myself a cup of green tea and called it a day. Green Tea Cupcakes with Honey Frosting

Fresh from the Oven: Chocolate Matcha Loaf Cake Has Spring arrived in your neck of the woods yet? This morning when I looked out from the window, there's still no sign of its arrival yet. I feel cheated when seeing my contacts on Flickr posted their Spring inspired photos, of flowers blooming and people smiling, on a presumably happy Spring day. Old man winter seems to overstay his welcome here. And I am grumpy, with the view of depressingly barren trees, and the prospect of hunting an apartment which we can call home in Atlanta. For a complete lack of wit, allow me to leave you with this chocolate matcha loaf I made, using my favorite low fat recipe from Alice Medrich, which never fails to make me feel better and comforted after a slice. I am going out for a walk now, hoping to find the slightest hint of Spring's arrival. For recipe, see here.

Mocha Marble Cake with Choc Coffee Beans I'm not exactly sure how it happened. I used to be one of those people who almost never drank coffee, who would gloat at the people who would stumble around bleary eyed until they had their morning caffeine hit, who would get by on cups of tea with my breakfast. But somehow, I have recently become completely dependent on coffee. Even though I never used to drink coffee, I've always quite enjoyed coffee in desserts. I adapted my mocha marble cake recipe from Martha Stewart's best marble cake recipe. You could eat the cake on its own if you were feeling guilty about the masses of sugar and butter in the icing. For the mocha icing: 250g salted butter (or unsalted butter + 1/4 tsp salt) 575g (about 4.5 cups) icing sugar , sifted 1/4 cup milk 1 tsp instant coffee granules 1 tsp cocoa powderOptional: Chocolate covered roasted coffee beans to decorate (I got mine from Captain Coffee) Preheat oven to 180°C (350°F), grease and line the base of two 18cm round cake tins with baking paper.

Strawberry Jam Crumb Coffee Cake Is it necessary for a coffee cake to have some kind of streusel or crumb topping to be called coffee cake? I tend to think not, but with the exception of coffee cakes that are baked in bundt pans (and often have a layer of streusel running through them), it generally seems to be true. Untopped cakes can easily fall out of the coffee cake category and into some other class of cake. But regardless of whether crumb toppings are necessary, they are certainly delicious and it never hurts to have a generous amount of top of a coffee cake. In this recipe, the cake itself has a tender, moist crumb thanks to the presence of sour cream in the batter. I chose a jam (from Trader Joe’s, if you’re curious) with large chunks of strawberries and spooned it onto the unbaked sour cream cake batter once I had spread it into the baking pan. Once baked, the result was amazing. Preheat oven to 350F and line a 9-in square pan with aluminum foil or parchment paper.

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