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.

I had met up with my friend Amy from foodeverywhichway.com at David’s Tea.  While deciding on what brew to sip, I noticed some matcha powder for sale.

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.

Enjoy!