Chocolate Thumbprint Cookies with Matcha-White Chocolate

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Cookie season is coming soon and these chocolate thumbprint cookies make perfect edible gifts or you can just eat them yourself of course. I made the filling with just white chocolate and matcha. But if you would like a softer filling, you can make it into a ganache by adding about 75ml of cream when you are melting the chocolate over a water bath.  These cookies are quite fudgy and I find them nicer if they are not too big, so try to use not more than 1 tablespoon of cookie dough per cookie.

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You can use the leftover matcha-white chocolate to make hot chocolate milk.

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This recipe makes about 15 cookies.

Ingredients:

For the cookies:

1 cup of self-rising flour

113grs of butter at room temperature

½ cup plus 1 tablespoon of cocoa powder

Pinch of salt

1 egg yolk

½ cup of powdered sugar

1 teaspoon of vanilla essence

1 tablespoon of milk

For the matcha filling:

225gr of white chocolate, chopped

1 ½ tablespoons of sifted matcha

Extra:

50grs of dark chocolate, melted

 

Preheat the oven to 180/350F. Line a baking sheet with parchment paper.

In the bowl of the stand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla and the egg yolk. Then add the flour, cocoa powder and salt. Mix until combined. Finally add the milk and mix only until combined.

Make small balls with about 1 tablespoon of the cookie dough and place them on the prepared baking sheet, leaving some space in between. With your thumb press a bit with your fingers to flatten them. Using the handle of a wooden spoon; press gently in the middle of each cookie to create an indentation.

Bake them for 10 minutes. As soon as they come out of the oven, press each cookie again with the handle of the wooden spoon as the indentations lose definition while baking. Allow them cool completely.

Once the cookies have cooled down, start making the filling. Melt the white chocolate over a water bath. Once it has completely melted, slowly start adding and mixing in the sifted matcha.

Place the matcha-white chocolate in a piping bag or zip lock bag. Pipe it into the center of each cookie. Allow the chocolate to harden. You can place the cookies in the fridge to speed up the process.

Once the chocolate has hardened, decorate each cookie by drizzling melted dark chocolate over each one. Once the dark chocolate has hardened, keep them in an airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Flourless Chocolate Cake with Amaranth Crust & Matcha Icing (Gluten-free)

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I made this cake last month for some friends who came over. I wanted to make a slightly different flourless chocolate cake, so I added an amaranth crust and some matcha icing sugar. I really love the combination of matcha with chocolate. If you also like this combination, maybe you want to check out my matcha brownie sticks, chocolate matcha popcorn or my matcha alfajores filled with fudge.

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This recipe is for a 21cm cake mold.

Ingredients:

For the crust:

2 cups of puffed amaranth

3 tablespoons of icing sugar

3 tablespoons of melted butter

1 teaspoon of vanilla essence

For the cake:

230gr of dark chocolate, chopped

6 tablespoons of butter

6 eggs, whites separated from the yolk

½ cup of sugar

1 tablespoon of vanilla essence

For the matcha icing:

4 tablespoons of icing sugar

1 tablespoon of matcha

 

Preheat the oven to 135C/275F and line the bottom of the cake mold with parchment paper.

Mix all of the ingredients for the crust in a bowl. Then spread it over the bottom of the cake mold, pressing firmly. Set aside.

Melt the chocolate with the butter in the microwave for 30 second intervals at a time. Stirring in between, until it has completely melted. Set aside to cool down a bit. Then whisk in the egg yolks and the vanilla.

In another bowl, whisk the egg whites until soft peaks form, slowly adding the sugar. Add about 1/3 of the egg whites into the chocolate mixture. Mix well to loosen it. Then gently fold in the remaining egg whites. Carefully pour the batter over the crust. Bake for 45 to 50 minutes until the cake starts to pull from the edges.

Let the cake cool down completely before removing it from the mold. Don’t worry about the cracks on the top, the icing sugar will cover that. Then sift the icing sugar with the matcha. Sift the matcha icing over the cake.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate & Matcha Popcorn

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I love popcorn and always keep in my pantry for those times when I feel like a snack and don’t want to leave the house. Today is one of those days. It’s cold and rainy, and I am hungry! I drizzled a mixture of white chocolate, coconut oil and matcha on the popcorn. And then drizzled a bit of dark chocolate melted with coconut oil. Snack attack satisfied!

Ingredients:

For the popcorn:

1/3 cup of popcorn kernels

1 ½ tablespoons of coconut oil

Salt

For the white chocolate:

100gr of white chocolate, chopped

1 tablespoon of coconut oil

1 teaspoon of Matcha

For the dark chocolate:

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

 

In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Mini Matcha Rolls Filled With Dulce De Leche

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I love eating mini versions of food. It kind of cheats your brain into thinking that you can eat more. I made these mini matcha rolls on a stormy Sunday a while ago. Because of course, what do I do when it’s cold and crappy outside? Stay cozy inside, bake and binge watch TV with my hubby. I love dulce de leche and as a kid, I sometimes would spread it over bread as if it was butter. So I decided to fill these mini rolls with it. The result: yummy goodness!

This recipe makes 36 mini rolls. This is a small batch but you can double the recipe.

Ingredients:

For the rolls:

1 ¾ cup of all-purpose flour

3,5 grams of dry yeast

¼ cup warm water

¼ cup warm milk

1 tablespoon of matcha

½ teaspoon of salt

2 tablespoons of melted butter

¼ cup of sugar

½ of an egg

For the filling:

400gr of dulce de leche

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Warm up the milk in the microwave and then add the matcha powder. Mix well.

After the 5 minutes for the yeast and water are done, add matcha milk and the rest of the ingredients for the rolls. Knead on low speed for 5 minutes, using the dough hook attachment.  You can also just knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. Warm up a bit the dulce de leche in the microwave. This will make it easier to spread it over the dough.

Divide the dough into 4 equal pieces and lightly flour your working area. Roll out one piece into a rectangle. I rolled it out as thin as I could. Spread some dulce de leche on top. Then roll the dough tight lengthwise. Cut the uneven edges and set them aside (you can choose to bake them or discard them; I baked them on a separate tray). Now that you have an even rolled dough, cut it into 9 even pieces. Place the pieces on the prepared oven dish. Repeat for the remaining dough.

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Once all of the dough has been rolled and filled, cover with plastic film and let it rise for 1 hour.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish and bake for about 15 minutes.

They are best when served right away while they are still warm.

Matcha Alfajores Filled with Fudge

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I love trying new recipes and of course I hate it when they don’t work out. We ended up having snacks and ice cream for dinner yesterday since our dinner turned out to be a disaster of a recipe. My husband called it this morning the dinner that shall not be named.

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I wanted to make another dessert with matcha again and today I tried these alfajores. Alfajores are cookies from South America filled with dulce de leche. You can make them with flour or a mixture of cornstarch and flour. I prefer the last one as it is very crumbly. I filled them with fudge instead of dulce de leche since I love the combination of matcha with chocolate.  The dough for these cookies is quite dry and crumbly, so don’t worry when it cracks while rolling it. You can always patch it back together with your hands.  For the original Alfajores recipe with dulce de leche, click here. This recipe makes about 30 mini alfajores.

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Ingredients:

For the fudge:

1 can of condensed milk

1 cup of milk

½ cup of cocoa powder, sifted

1 teaspoon of vanilla essence

1 teaspoon of butter

For the Alfajores:

1 ¼ cup of cornstarch (Maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

2 tablespoons of matcha

¼ cup powdered sugar (plus more for rolling the dough)

3 egg yolks

4 tablespoons of unsalted butter, softened

3 teaspoons of milk

 

To make the fudge:

Over medium heat, pour the milk and vanilla essence into a saucepan. Add the cocoa powder and whisk until it dissolves. Then add the condensed milk. Stir with a wooden spoon until you can see the bottom of the saucepan. This will take about 10 to 15 minutes. It is important to keep stirring to prevent it from burning.  Once you can see the bottom of the pan while stirring, turn off the heat.  Add the butter and stir until it dissolves and it is mixed through.

Pour the fudge into a bowl.  Allow to cool down and then keep it in the fridge covered with plastic wrap.  Leave it in the fridge for at least 1 hour to harden.

To make the Alfajores:

Sift the cornstarch with the flour, matcha and baking powder.

In another bowl, whisk the softened butter with the powdered sugar. Then whisk in one egg yolk at a time. Then add the dry ingredients in 3 batches. Finally add the milk.

Once it is all mixed through, place the dough on a clean surface and using your hands press it into a ball. Wrap the dough in plastic film and let it rest in the fridge for at least 20 minutes.

Once the dough has rested, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Sprinkle a bit of powdered sugar on your working area and your rolling pin.

Grab ¼ of the dough and roll it very thin (about 2.5 millimeters). The dough will crack, but you can patch it back together using your hands. Just roll it out gently. Cut the dough using a small round cookie cutter (3 centimeters in diameter).  Place the cookies on the prepared baking tray. You can put the scraps back together and roll it out again. After that, I would just throw away the scraps and start rolling the other ¼ of the original dough. I don’t reroll it more than twice just because it becomes very crumbly and harder to work with.

Bake for 7 minutes.

Allow the cookies to cool down. Once the cookies are cold, place the fudge on a piping bag or Ziploc bag.

Flip half of the cookies upside down and pipe some fudge in the middle. Then place the other cookies on top and press to sandwich them together.

Only fill the cookies that you are going to eat on the same day, otherwise just keep the plain cookies on an air tight container. They will keep like this for a few days.

 

 

Matcha Brownie Sticks with a Cereal & Tahini Crust

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Since St. Patrick’s Day is just around the corner, I thought it would be a good time to post these Matcha brownie sticks I made a few weeks ago.  This recipe is very similar to the peanut butter brownie bars I made a while ago.  Like the peanut butter recipe, this one is also not overly sweet. I really like the paring of tahini and green tea. And chocolate of course, you can pretty much always win with chocolate.

Ingredients:

For the Crust:

3 cups of honey pops cereal

1 tablespoon of powdered sugar

2 tablespoons of melted butter

1 vanilla bean, or 1 teaspoon of vanilla extract

3 tablespoons of tahini

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Frosting:

325gr white chocolate, chopped

1 ½ tablespoons of Matcha

100gr butter

For the Swirl:

80gr of dark chocolate

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To make the crust, put the cereal, tahini and powdered sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.

Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust.  Set aside.

Preheat the oven to 180C/350F.

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.  Allow to cool for a few minutes.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.

Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.

Bake for 15 minutes. Then remove from the oven and set aside to cool.

Once the brownie has cooled down, start making the frosting. Place the white chocolate and butter in a bowl. Melt it all together over a water bath. Once it has all melted and combined, add the matcha powder. Mix well.  Then pour it over the brownie. With the help of an spatula, smooth out the frosting until it is as leveled as possible. It also helps top tap it a bit.

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To make the swirl, just melt the dark chocolate in the microwave or over a water bath. Then pour lines of the melted chocolate over the matcha layer and using a toothpick make swirls.

Put the baking dish in the freezer for 20 minutes to set.

Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into sticks. Keep in an airtight container.