Sorry I’ve been AWOL, everyone! I’m sick sick sick…and still recovering today. Thankfully, my typey fingers work and I remembered that I have a food blog (yesterday, if you’d asked me that question I might not have given an accurate answer…).
I’ve been wanting to tell you about this cool little bloggity blog day I had a couple weeks ago. It was one of those days that made me feel like the universe was telling me I was doing the right things.
A few months ago while browsing at a local craft sale, I had tasted (okay, greedily wolfed down without sharing) the most beautiful, unique cupcake I’d had in ages: a yellow butter cake cupcake with matcha green tea icing. I was determined to re-create its’ awesomeness. I made a yellow butter cake, but itwasn’t as moist and rich as the cupcake I had eaten. Next I had to try the icing.
I took the matcha powder up to the counter and asked about how one might use it in a buttercream recipe. Well, turns out, David’s Tea (on Spring Garden Road) happens to have a resident expert in baking with tea. He promptly informed me as to the appropriate quantity of matcha powder required, and then provided me with a couple other tea-baking recipes to try.
On the way home from my tea date with matcha powder in hand, I had decided to stop at Argyle Fine Art to pick up the “Musicians, Memories and Morsels” cookbook for my recent giveaway. I was so excited about the whole thing that I mentioned to the person working at the gallery that I was giving away the book to readers of my food blog. She thought that was so cool, and told me she had a food blog too: Gateaux Rose. This, my friends, was Crystal, the very creative and talented person behind the yellow butter cake/matcha buttercream cupcakes that I had been dreaming about for two months. Beaming and gesticulating wildly, I pulled out my matcha powder and began rambling on about the incredible-ness of her cupcakes and how much I admired her artistic cake decorating abilities (you have to check out these cakes….they are works of art!), while also hinting that I would appreciate any tips she could provide on mastering the art of the yellow butter cake.
I left the gallery simply ecstatic about food and blogging and coincidences and the world (!) and everyone in it (!). It was a good day.
So I wanted to share with you the recipe for the matcha macaroons. I’m sure you can get matcha powder at lots of different places, but I picked up mine at David’s Tea. I think next time I might use a little less matcha (maybe 3 tbsp.) – but if you love the taste of green tea, use the full amount (I would love to hear your feedback on this recipe!). Also: stay tuned for more matcha-involving baked goods!
Here’s what you need:
2 cups sugar
1/2 cup butter
1/2 cup milk
6 tbsp. cocoa powder
5 tbsp. matcha powder
5 cups rolled oats
1/2 cup sweetened coconut
1 tsp vanilla extract
1 tsp salt
Here’s what you do:
Lay out several sheets of parchment paper.
Combine the sugar, butter, milk, cocoa powder and matcha powder in a pot and bring to a boil. Once boiling, remove from the heat and add the remaining ingredients.
Using a spoon and some guidance from your fingers, dollop cookie-sized globs of the mixture onto the parchment paper. Allow to set for a couple hours before indulging.