Matcha White Chocolate Rice Crispies – MATCHA GIVEAWAY

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Are you as much of a matcha lover as I am?! Well, you’ve come to the right place! These matcha white chocolate rice crispies aren’t for the matcha noobs (no offense). Purposefully, a good amount of matcha powder is used and the bitterness of the matcha is balanced with the sweet white chocolate chips and a creaminess factor comes from both the matcha and white chocolate chips mixed with the marshmallow.

Now let’s talk about this matcha giveaway that’s happening. Motion Matcha is hosting this FABULOUS giveaway where you get ONE YEARS worth of matcha. That’s a matcha lovers dream come true. That’s kind of why you’re here right? So.. while you’re munching on these addicting matcha white chocolate rice crispies, go and enter this giveaway!

Before starting, make sure you have ALL ingredients handy as this will all come together in the blink of an eye. You’ll have to move quickly because you want to add everything as soon as the marshmallows melt. I’ve found that the less time you have the marshmallows over heat, the softer the marshmallows stay. Crunchy rice crispies that feel like you’ll crack a tooth while taking a bite is never pleasant.

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Matcha White Chocolate Rice Crispies
Servings: 9 large squares

1/2 C. (1 stick) of unsalted butter
1-10 oz. bag of marshmallows
2 Tbsp. matcha powder
1/2 C. white chocolate chips (I used ghiradelli)
5 C. rice crispy cereal

Things you’ll need:
One large pot
Parchment paper
8″x8″ pan
Wooden spoon or any large spoon

1. Line a 8″x8″ pan with parchment paper. Set aside.

2. In a large pot, melt the butter. Keep the butter over medium heat constantly stirring until the butter starts to smell nutty and turns into a caramel color. This is now browned butter (YUM).

3. Immediately add the marshmallows into the browned butter and constantly stir until all of the marshmallows have melted.

4. Turn off the stove and quickly add the matcha powder and stir incorporating the matcha powder with the marshmallow. At this stage, your pot of marshmallows should be ninja turtle green.

5. Pour in the white chocolate chips and rice crispy cereal into the pot. Using a wooden spoon, stir everything together until all the cereal is coated with the marshmallow mixture. Some of the white chocolate chips will have melted, but this is totally fine and you actually want that.

6. Pour everything into your lined baking pan and quickly push the mixture evenly into the pan (don’t forget the corners) so that the top is flat.

7. Let rest for at least 30 minutes before cutting into squares.

These can be stored in a sealed tight container for up to three (3) days.

Ultimate Blueberry Muffins With Lemon Sugar Crunch

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I guess it’s lemon season? Good thing because I’ve been getting sick often these days and nothing soothes a sore throat than a piping hot cup of water with a squeeze of lemon. Not only does lemon seem to work miracles on one who’s sick, but it makes amazing baked goods, such as this blueberry muffin recipe I came across from Cook’s Illustrated. What stood out about this recipe was that the actual ingredient of lemon wasn’t included in the batter, but was a part of a sugar crumb sprinkled on top of the muffin at the last second before baking.

These muffins have the perfect amount of sweetness from the blueberry “syrup” and remind me of a summer day from the brightness of the lemon. These are AMAZING right out of the oven while the sugar crunch is still warm and crispy. I’ve thrown all other blueberry muffins into the very back of the archives (sorry, blueberry muffins).

Seriously, look at that crunchy topping.

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Ultimate Blueberry Muffins With Lemon Sugar Crunch
Yield: 12 muffins

Sugar Crunch:

1/3 C. granulated sugar
1 1/2 tsp. finely grated lemon zest or zest from 1 lemon

Blueberry syrup:
1 tsp. sugar
1 C. fresh blueberries

Muffins:
2 1/2 C. all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/8 C. granulated sugar
2 large eggs
4 Tbsp. butter, melted
1/4 C. canola oil
1 C. buttermilk
1 1/2 tsp. pure vanilla extract
1 1/2 C. fresh blueberries

1. For the sugar crunch, combine sugar and lemon zest and mix to combine. Set aside and let sit so that the sugar absorbs the lemon flavor.

2. For the blueberry syrup, combine sugar and blueberries in a small pot and heat over medium heat. Stir frequently. As the blueberries heat up, they’ll start to plump up. Start smashing the blueberries to create a syrup. Turn the heat on low and simmer for about 5 minutes, until the mixture reduces to about 1/4 cup. Turn the heat off and set aside.

To make the muffins:

3. Preheat oven to 425 F. Line a muffin pan with muffin liners.
4. In a large bowl, combine flour, baking powder and salt. Mix to combine and set aside.
5. In another large bowl, beat sugar and eggs together until the mixture turns pale yellow – about 3 minutes.
6. To the sugar and egg mixture, stir in melted butter and oil. Next, add the buttermilk and vanilla extract. Mix to combine.
7. Now, add the wet mixture into the bowl with the dry mixture and mix until just combined. DO NOT OVER MIX.
8. Fold in blueberries with a rubber spatula.
9. Divide the muffin batter evenly between the 12 muffin cups.
10. For each cup, spoon about a teaspoon of the blueberry syrup onto the top and use a toothpick to swirl the syrup in with the muffin batter.
11. Next, evenly divide the lemon sugar mixture onto the top of the muffins.
12. Bake in the oven for 16-19 minutes, turning the pan 180 degrees once.
13. Poke a clean toothpick into the middle of a muffin. When the toothpick comes out clean, the muffins are fully baked.
14. Remove the muffins from the oven and set on a cooling rack to cool. Wait about 5 minutes before removing the muffins from the tin.
15. ENJOY!

Cherry Frangipane Galette

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I know it’s a little late to be posting about cherries.. “C’mon Cheryl. It’s just about pumpkin season now.” I sort of misplaced my memory card while switching cameras and couldn’t get a hold of the pictures I took when this tart was actually made.

This tart was put together on one of those days where I felt like baking something, but was lazy AF. I didn’t feel like leaving the house to buy anything so I just opened up the refrigerator to see what I had to work with.  Half a bag of cherries, a lemon, butter, and a shit load of almonds.

I tend to make any excuse to make a dessert with Dorie Greenspan’s frangipane from her French Pear Tart recipe, cause it’s just that good and so darn easy. I ended up making a dough and the frangipane and by the time I got to the cherries, I already wanted to stick them back into the fridge and leave them there. Well, something came over me and I actually stood there pitting every single cherry then sprinkling some sugar over them. Then wah-lah. The finished product was a rustic cherry galette that not only was easy enough to make by a lazy person, but was crisp on the outside and not too sweet on the inside.

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Frangipane
Adapted from Dorie Greenspan’s French Pear Tart

6 Tbsp. Unsalted butter, room temperature
2/3 C. Granulated sugar
3/4 C. Almond flour
2 tsp. All purspose flour
1 tsp. Corn starch
1/2 tsp. Salt
1 egg
2 tsp. Rum

In a food processor, combine butter and sugar until smooth. Add the almond flour, flour, corn starch and salt and pulse until combined. Add egg and run and pulse until well combined.

Remove from food processor into a covered bowl. Keep in refrigerator until ready to use.

Dough
Adapted from Food52
1 C. Unsalted butter, cubed
2 Tbsp. Granulated sugar
1/2 tsp. Salt
2 1/2 C. all purpose flour
1/4 C. Ice water

2 Tbsp. Melted butter
Sugar

In a large bowl, combine sugar, flour, and salt. Add the cubed pieces of butter and incorporate into the flour mixture using a pastry cutter or the back of a knife, until crumbs the size of peas start to form. Slowly add water and mix until the dough becomes one big ball. Cut the dough in half and saran wrap each separately. Put in the refrigerator until ready to use.

ASSEMBLY:

Put cherries into a large bowl and add the sugar and lemon zest. Let sit for about 15 minutes.

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Preheat oven to 400F.

When you’re ready to use the dough, prepare your surface with a light dusting of flour. Lay the dough on the flour and roll into a circle until about 1/4 inch thick. The circle doesn’t have to be perfect.

Spoon half the frangipane onto the center of the circle and spread the frangipane into a thin layer, leaving about 2 inches of the dough edge free.

Drain the cherries from the juice and place the cherries on top of the frangipane.

Fold the edges of the dough inward, creating something that looks like a pizza crust.

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Brush on the melted butter onto the crust and sprinkle on the sugar.

Brush melted butter over the “crust” and sprinkle with sugar. Place the galette onto a cookie sheet with parchment paper. If you have a tart pan, place the galette into the tart pan prior to placing it onto the cookie sheet.

Bake in the oven for 40-45 minutes or until the crust is golden brown. When the galette is done baking, let the galette set on the baking sheet for about 10 minutes before transferring it onto a cooling rack. Let cool for at least 20 minutes before cutting into it.

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Serve cold or my favorite, warm with a scoop of vanilla bean ice cream. YUM!

Mini Hazelnut Blueberry Tarts

I have a couple of handful of friendships that are almost as old as I am. I trust them with almost everything and know I can count on them at any hour of the day even if it’s waking them up to ask a stupid question at two in the morning. I feel exactly the same way about this recipe. There’s hundreds of pages in my recipe book, but when it comes to baking a dessert for a party, I know this one won’t let me down. A friend has asked me to make her dessert table at her wedding and this recipe definitely made the cut.

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This recipe is originally Dorie Greenspan’s French Pear Tart and has been posted on here before, but I’ve made this tart in so many variations, with them all being delicious outcomes, that I might as well share this one with you too. Almonds were replaced with hazelnuts and the poached pears were replaced with blueberries.

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You can find Dorie’s recipe here.

Follow Dorie’s recipe with the exception of using 3/4 C. of ground hazelnuts and 1 lb. of fresh blueberries.

Don’t forget to make that powdered sugar RAAAAAAINNN!!

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Makes 13 cupcake sized tarts.
Pan used was this Wilton’s Mini Tart Pan.

Baked Peaches with Ice Cream

 

A super last minute dinner was planned and as usual, I was in charge of dessert. I started to panic a little because all I could think about were desserts that took two hours to make and I refused to pick up a premade cake from the grocery store. I went to the grocery store anyway and nervously paced up and down the aisles desperately trying to come up with a quick idea. As I stood in the middle of the produce section, my eyes landed on a mountain of beautiful peaches.  The hamster in my head started running on its wheel and the ideas started rolling in.

Peaches. Brown sugar. Cinnamon. Butter. ICE CREAM.

I know summer is officially over, but this needed to be posted before peaches fell off of the face of the planet and don’t appear again until next year. Baked peaches and ice cream are the easiest, but tastiest dessert or snack you can prepare. As the peaches bake, the brown sugar, cinnamon, butter and juice of the peach combine together and when you drop that scoop of cold ice cream onto the warm peach, something magical happens. Small bits of crunchy thin cookies add a wonderful texture and is the perfect cherry on top.

The best thing about this recipe is that there’s no measuring involved!

Baked Peaches & Ice Cream
Servings: 8

4 large firm but ripe peaches, halved with pit removed
Unsalted Butter
Brown Sugar
Cinnamon
Your favorite vanilla ice cream
Your favorite butter shortbread cookies

Preheat oven to 350 F.
Wash peaches, cut them in half and remove the pit. Using a spoon, remove the bitter red parts that hold the pit. Place flesh side up in a pan.

Place small dabs of butter onto the peaches and press a light amount of brown sugar onto the surface of the flesh of the peaches. You don’t need much sugar as the sugar from the peach is already sweet. Lightly sprinkle with brown sugar.

Bake in the oven for 20 minutes or until peaches become soft.

Top with your favorite vanilla ice cream. (I used cookie butter ice cream from Trader Joes and it was DELICIOUS).
Take a few of your favorite shortbread cookies ad crush them into small pieces. Sprinkle on top of the ice cream.

Oh yeahhhhhh, look at that deliciousess. Now it’s time to dig in!

Chewy Pecan Bars

Merry Christmas, everyone! I hope everyone is enjoying the holidays with their loved ones and eating lots of delicious foods. With all of the potlucks with friends and family lately, this holiday season has sure been filled with plates of yummy foods. It’s time to start going back to the gym! I’m still quite burnt out from all of the Thanksgiving cooking and holiday cookie baking that making a very easy dessert for Christmas was a must. I decided on making these pecan bars. They’re so chewy, buttery, stress free, and simple to make. Chocolate can be drizzled over the top to make them look fancy or even dipped.

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Chewy Pecan Bars
Servings: about 24 3″x2″ pieces
Sweet Society

Crust:

1 C. butter, softened
2/3 C. brown sugar, packed
2-2/3 C. all-purpose flour
1/2 tsp. salt

Topping:

1/2 C. unsalted butter
1 C. light brown sugar, packed
1/3 C. honey
2 Tbsp. heavy cream
2 C. chopped roasted pecans

Preheat oven to 350 F.

Line a 9″x13″ pan with foil or parchment letting a couple inches hang over the sides.

In a large bowl or mixer, cream the butter and brown sugar until fluffy. Add the flour and salt and mix until the dough becomes crumbly.

Pour the dough out into the pan and firmly press the dough evenly into the bottom of the pan. Bake in the oven for about 20 minutes until the crust is golden brown.

In a medium pot, melt the butter and add the sugar, honey, and heavy cream. Evenly stir so everything gets combined. Continue to stir until the mixture starts to simmer. Turn the heat off and pour the pecans into the mixture.

When the crust is done, immediately pour the pecan mixture into the pan and evenly distribute it over the crust. Bake for another 20 minutes.

Allow the pecan bars to fully cool down before pulling out of the pan. Taking it out of the pan while still hot will cause the pecan bars to fall apart.

Cut into desired size.

French Pear Tart

Dessert is the most important meal of the day. At least that’s my opinion… Often times it’s the last thing a person eats so of course it should be delicious and memorable, right? Other times, it’s the first thing that’s eaten since getting out of bed. If that’s the case, this thing better taste amazing! This tart does not fall short.
In search for a fairly easy dessert that can be made ahead of time? Look no further! As long as you own a food processor, this pear tart is completely do-able and you’ll be the star of the show. I’ve made three tarts in the past two weeks and although the outcomes tasted slightly different each time, people love it nonetheless. My coworker mentioned that she’d pay $30 if she found it at a bakery. Oh my.. let the dollars roll in!

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My friend Aya introduced this recipe to me. I remember taking the first bite then seeing darkness. My eyes must’ve rolled to the back of my head… I was quite shady when it came to sharing my slice! The holidays are here and I was trying to think of a dessert that can be made a couple of days ahead of time to ease the kitchen load the day of the festivity. I all of a sudden remembered this heavenly pear tart. Easy to make, delicious every time, this is the one. This time around, I added some slivered almonds since I had some laying around. Recipe can be found here Dorie Greenspan, you are the woman!

Start making your crust.

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After combining all of the filling ingredients, the texture should look something like this.

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Pour the almond butter mixture into the baked tart.
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By this time, the pears should be ready. Slice the pairs and press on one side so that each slice fans out like so.
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Carefully place the fanned out pears onto the the tart.
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Bake, let cool, and put into the refrigerator for at least an hour. Enjoy!