For every day in October, we’re giving away at least one fantastic prize package! You can enter daily to win!
Today’s Prize: You Rock Mug, Just Ducky Floating Infuser, T-Rex Infuser, 18 ct Herbal Tea Sampler, Acrylic Tea Dispenser, Squeezmo
Enter now »
Stash Tea is proudly celebrating 40 years!
As we raise our tea cups to say “thank you” to our loyal customers and fans, we also honor our heritage in Portland, Oregon with our NEW! Limited Edition Anniversary Collection!
Surprise! We’re bringing you Daily Giveaways through October to celebrate!
Today’s Prize: Our Anniversary Collection (Stash Portland Mug, Stash Portland Blend, Stash Dark Chocolate Drops) Enter now »
We’ve combined the finest cinnamon from Sri Lanka, high-quality Indonesian cassia, and blended them with smooth and rich black teas. The result is a spicy delight with an irresistible aroma. Our Sweet Cinnamon makes a great after-dinner beverage and goes well with fruit and pastries.
Source: stashtea.com
Recipe: Matcha Whoopie Pies
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
Cakes
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
Matcha Filling
1 1/2 cups powdered sugar
1 1/2 tablespoons matcha
3 ounces cream cheese
mascarpone
6 tablespoons unsalted butter, at room temperature
Preparation
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).
