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).
photo credit: Pastry Affair
If you have an ice cream maker here’s a recipe from Pastry Affiar you must try this summer! Smooth, creamy matcha green tea flavor with a hint of coconut. Yummy! Even more delectable topped with toasted almonds.
We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Through June 30, 2012 Stash Tea Matcha is on SALE for $12 (reg. $18)!
Green Tea Coconut Ice Cream
Yields 1 quart
14 ounces coconut milk
1 cup heavy cream
14 ounces sweetened condensed milk
2 tablespoons matcha powder
1/4 cup granulated sugar
1/4 teaspoon salt
toasted almonds, garnish
In a large blender, combine all ingredients and blend until smooth.
Freeze mixture in ice cream maker, following the manufacturer’s instructions. When the ice cream has finished churning, it will be relatively soft. Store the ice cream in an airtight plastic container in the freezer. Allow to freeze for at least 2-3 hours before serving. Top with toasted almonds, if desired.
photo credit: Gourmande in the Kitchen
Here’s a refreshing summer drink from Gourmande in the Kitchen that packs an antioxidant punch! Pomegranate, blueberries and Matcha make quite the nutrient combination and the flavor is just amazing!
We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Great news…now through June 30, 2012 our Matcha is on SALE for $12 (reg. $18)!
Pomegranate, Blueberry, Matcha Tea Slushy
2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.
Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.
Preparation time: 10 minutes
Number of servings: 4
photo credit: Hummingbird on High
We thought this was so cute and loved that they used Stash Tea so we just had to share!
Note: this recipe adapted by Hummingbird on High is for high-altitude baking at 5,000 ft. To bake at sea level, read the notes in the ingredients list and instructions carefully.Hummingbird Bakery Green Tea Cupcakes Recipe
For the Chocolate-Green Tea Cake Base:
(makes 10 - 12 cupcakes)
1/2 cup whole milk
3 green tea bags (We recommend Stash Tea Premium Green.)
3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar
3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
1/4 teaspoon pure vanilla extract
For the Green Tea Buttercream Frosting:
(enough for 12 cupcakes)
2 cups confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons matcha green tea powder (We recommend Stash Tea Matcha.)
2 tablespoons whole milk
To Make the Cupcakes:
Put 1/2 cup milk and 3 green tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and strain into the measuring cup.
Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Green Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.
To Make the Frosting:
Beat together 2 cups confectioners’ sugar, 5 tablespoons butter, and 2 1/2 tablespoons matcha green tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.
When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Visit Hummingbird on High for Tips & Addendums for this recipe.
Looking for the perfect dessert for a Memorial Day Weekend get-together? Check out this easy Strawberry Matcha Trifle + iced tea brewing tips and other great recipes in our Pitcher-Perfect Summer Guide! Read it now.
Farfalle Italiane with Matcha Green Tea from Apron and Sneakers
Matcha Pancakes from Une-deux senses
Chewy Matcha Chip Cookies from Une-deux senses
Matcha Green Tea Sea Salt Cookies from CookingTackle
White Chocolate Green Tea Ice Cream by Mary Lou Heiss
Green Tea Cupcakes with Honey Frosting from Baked In
Matcha Green Tea Macarons from Yummy Workshop
Matcha au Lait Cheesecake from Evan’s Kitchen Ramblings
Matcha Strawberry Shortcake from Foodagraphy by Chelle
Matcha Mochi Cupcakes from Humble Bean
Green Tea Mille-Crêpes from Zen Can Cook
Chocolate Matcha Earl Grey Cake from Use Real Butter
Matcha Pasta: Step-by-Step from Gourmantine’s Blog
Matcha and Vanilla Mini Doughnuts from Bread et Butter
Matcha Tiramisu from Almost Bourdain
Do you flavor your morning oatmeal with tea? Leave us a comment and tell us what flavors you use. We’re always looking for new ideas!
If you’re a Matcha fan, here’s a great recipe from Pig Pig’s Corner to try.
4 tbs Porridge Oats
1 cup Semi-Skimmed Milk
1 tsp (or more) Matcha
Agave Nectar or any other sweetener
Crunchy Granola (optional)
1. Heat oats and milk in a pot, cook until the consistency you desire.
2. Stir in Matcha.
3. Add sweetener to taste.
4. Enjoy with some crunchy granola.