Photo: Iain Bagwell; Styling: Emma Star Jensen
Recipe courtesy of Sunset magazine.
These cute cake-like chocolate sandwiches with creamy matcha filling are totally irresistible and so fun to make! They are definitely high on our list of favorite treats!
We recommend using Stash Japanese Matcha Powdered Green Tea for this recipe.
Matcha Whoopie Pies
2 cups flour
1/2 cup Dutch-process cocoa powder, such as Droste
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise and seeds scraped out
1 cup buttermilk
1 1/2 cups powdered sugar
1 1/2 tablespoons matcha
3 ounces cream cheese
6 tablespoons unsalted butter, at room temperature
1. Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
2. Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
3. Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
4. Line 2 large baking sheets with parchment paper. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
5. Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
6. Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
Make ahead: Cakes, up to 3 days, stored airtight at room temperature between sheets of parchment; filling, up to 2 days, chilled (bring to room temperature before spreading).
We source our peppermint locally, from Washington and Oregon fields. As a result, we are able to make the freshest and most flavorful mint teas!
Chai Tea Truffles
Makes about 15 truffles
4 oz (113 g) dark chocolate bar
1 tbsp nonsalted butter
1/4 cup (2 oz) heavy whipping cream
3 tsp Chai Spice black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.
2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm.
3. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can use anything as coating; just roll the truffles in it.
4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.
We’re kicking off our Sweet Series of Tasting Notes with one of our all-time favorites, the Decaf Chocolate Hazelnut!
photo credit: Shutterbean
Oh my! Chocolate cake with Earl Grey, now what would be better than that?
This recipe, from Shutterbean, is absolutely amazing!
6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.
Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.
Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.
Turn out of pan and cool. Dust with confectioners’ sugar.
(original recipe from Real Simple Magazine)
If there’re two things we absolutely love, it’s tea and chocolate. Our Dessert & Chocolate Teas let you indulge without guilt or calories, but we won’t say no to the real thing either!
Pairing tea and chocolate is really a matter of your own personal taste. Experimenting and finding a perfect combo is all part of the fun! Try these duos for a special treat on Valentine’s Day:
Dark Chocolate with:
robust, bold black teas like Super Irish Breakfast, Doomni Estate Assam, Lapsang Souchong (the smoky notes bring out the best in chocolate), Double Bergamot Earl Grey, Double Spice Chai