Matcha Coconut Chia Seed Pudding

Processed with VSCO with hb1 preset
Heeeeeey. Is it mid August already?? Is it crazy that Halloween costumes are already starting to appear in stores? Time is moving way too fast while I’m here wanting to move like an elderly woman. Anyways, I’ve been trying to improve my diet because this summer body never appeared and the summer is practically over. If I start now, maybe it’ll be here by next summer.

For the past month or so, I’ve replaced my morning pastry with a small serving of chia seed pudding. To also give myself some energy, I’ve put matcha into the chia seed pudding. Although I love matcha, I kept the matcha flavor light to let the coconut from the coconut milk shine. I never though I’d actually enjoy a cup of chia seeds, but I must admit, I’ve enjoyed every bit of this matcha coconut chia seed pudding.

Processed with VSCO with  preset

This recipe makes two servings and goes great with any type of berry. I’ve been eating mine with raspberries, blueberries, and/or strawberries topped with slivered almonds. Make the chia seed pudding the night before and top it off the with fruit and slivered almonds when you’re ready to eat.

Matcha Coconut Chia Seed Pudding

3 Tbsp. chia seeds
1 C. light coconut milk
1 tsp. matcha powder
2 Tbsp. honey
1/2 tsp. pure vanilla extract

1/4 C. any fruit of your choice
slivered almonds

In a small bowl, combine chia seeds, coconut milk, matcha, honey, and vanilla extract. Mix until all ingredients are combined and matcha has been evenly mixed through. Cover and let sit in the refrigerator for at least 2 hours.

When ready to eat, divide the chia seed pudding into two small bowls and top with fruit and almonds.


Processed with VSCO with hb1 preset


Matcha White Chocolate Rice Crispies – MATCHA GIVEAWAY

Matcha Rice Crispies 1.jpg

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.


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.

Ginger & White Chocolate Matcha Snickerdoodles

There have been so many new and upcoming bakeries in San Francisco that I’ve been MIA from the kitchen and have been bakery hopping just about every chance I can get. A few weekends ago, I woke up bright and early to buy some fresh pasta from the Ferry Building Farmer’s Market. I made the mistake of showing up with an empty stomach and ended up buying a lot more than just pasta! One of the things I bought was a ginger and white chocolate matcha snicker doodle from Craftsman and Wolves. I’m not very big on snickerdoodles or ginger, but I do fall head over heels for anything matcha. On my bus ride home, I took a little nibble of the cookie and immediately knew I had to remake it at home.

 photo IMG_9644_zpsrounpzoc.jpg

I found a recipe online for ginger and white chocolate snickerdoodles and made a couple changes to add the matcha in. I was pretty happy with these cookies, except there wasn’t enough matcha flavor. Next time, I’d use 4 Tbsp. of matcha in the cookie dough instead of just 1. The cookies came out sweet, fluffy yet chewy, and was so easy to put together!

Ginger & White Chocolate Matcha Snickerdoodles
Recipe Adapted from Tasty Kitchen
Yield: 4 dozen medium sized cookies

2-3/4 C. All-purpose flour minus 1 Tbsp.
1 Tbsp. matcha powder
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1 C. granulated sugar
1/2 C. dark brown sugar
1 C. (2 sticks) unsalted butter, room temperature
1 Tbsp. minced fresh ginger
2 whole eggs
1/4 tsp. vanilla extract
1 C. white chocolate chips (I used ghiradelli)

4 Tbsp. matcha powder
4 Tbsp. granulated sugar


1. Preheat oven to 350F. Line baking sheet with parchment paper or a silpat.

2. In a medium bowl, combine the flour, matcha powder, baking powder, salt, and ground ginger.

3. In a mixer, combine the sugars, butter, and fresh ginger until light and fluffy, about 1 minute. Add the eggs and vanilla and mix until combined. Mix the flour in in two parts. Stop mixing once the cookie dough forms.

4. Fold in the white chocolate chips.

5. In a small bowl or plate, combine COATING ingredients and mix.

6. Scoop out 1 Tbsp. of dough and roll between your hands to create balls. Coat each ball in the coating mixture.

 photo bdce8f2e-e5f9-41ca-a71c-53cffb4914c8_zpsdmbgqkq7.jpg

7. Place each cookie dough ball on your lined cookie sheet about 2 inches apart. They will spread during baking.

 photo IMG_9636_zpspurawd0p.jpg

8. Bake for 12-14 minutes just until the edges turn a very light golden color and the cookie is puffy. Take the cookie sheet out and let sit for 5 minutes before transferring the cookies onto a cooling rack. Eat warm or store in a seal tight container for up to two days.
 photo IMG_9640_zpsdn0klwux.jpg

Matcha Donuts

I’m still having Hong Kong food withdrawals and I am forever obsessed with matcha so I decided to look for some matcha donut recipes. Perfect timing – I just got my hands on a donut pan. SWEEEEEET. Matcha desserts from Asia have such a deeper flavor than in the United States. I find it extremely hard to find a matcha dessert that really satisfies my bitter tastebuds so I usually end up making my own desserts. Sometimes I even end up adding an additional teaspoon of matcha powder. I came across these donuts on A Beautiful Mess’ blog. When I saw the pictures, I HAD TO make them.


These donuts have a slightly sweet, moist, and tender cake with an earthy tasting icing from the matcha. I made them twice, the first time following the recipe to a tee, then again doubling the matcha in the batter and using milk instead of water for the icing. When using water in the icing, the matcha flavor tasted more like green tea leaves. When using milk, the matcha flavor was more distinct and more rich. Overall, I thought these donuts came out quite well and I’d make them again. Who said donuts are good only when fried?!

The recipe below is what I used the second time around. Here is the original recipe.

Matcha Donuts
Yields: 12 donuts

1-1/4 C. flour
3/4 C. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. matcha powder
2/3 C. canola oil
1/2 C. buttermilk
1 egg
1/2 tsp. white vinegar
1/2 tsp. vanilla extract

Preheat oven to 350 F.

In a large bowl, combine flour, sugar, baking soda, salt, and matcha powder. In another bowl, whisk together the oil, buttermilk, egg, vinegar, and vanilla extract until smooth. Pour the wet mixture in with the dry and mix until smooth. I used a handheld mixer to do this.

Grease the donut pan and fill each donut cup with batter until 3/4 full. Bake 12-14 minutes until the edges are slightly browned or when a toothpick comes out clean.

Invert the donuts onto a cooling rack and allow them to cool completely.

2 C. confectioners sugar
1 tsp. matcha powder
1/4 c. hot milk

Sift the sugar and matcha powder and place in a medium bowl. Heat the milk until hot, but do not let it boil. Pour the milk with the sugar and matcha and whisk until smooth. Dip the cooled donuts into the icing then place back onto the cooling rack. Wait until the icing solidifies and it’s time to eat.

I don’t know how long they keep for, but they were still good the next day. Enjoy!

Matcha Chocolate Cupcakes with Chocolate Ganache Filling

Thanksgiving is one of my favorite holidays because there’s always food around and then there’s even more food afterwards.  How is that possible?!    Well, I don’t really care and I’m not complaining.  My other favorite holiday is Christmas.  Why, you ask?  Tis’ the season to be baking!!  To be honest with you, I had a rough year and wasn’t really feeling the holiday spirit so I thought I’d lay low and stay away from doing any Christmas festivities.  It wasn’t until about a week ago when I started to feel a little happy that Christmas was quickly approaching.  Driving around San Francisco and seeing all of the pretty lights on many of the houses and walking in the extra crisp air made it official that this was going to be yet another great Christmas. 

This house gets super festive for every holiday.  Obviously, Halloween is their favorite holiday since they’ve permanently painted their house with a Halloween theme, but they don’t show any less love for Christmas!

My favorite house is a house that’s in my neighborhood.  For years, they’ve been putting up Christmas decorations.  They’ve even made it in the local newspaper!  Seeing the house on the corner of the block has always reminded me of why we celebrate Christmas with our loved ones.  More decorations used to be put up, but this still makes the little girl inside of me come out nonetheless.

When I think of holiday treats, I think of chocolate, chocolate, and more chocolate.  Whoever discovered chocolate, I owe my happiness to you.  Something so simple like chocolate… the smoothness… the bitterness… it brings joy into my mouth and makes me do a happy dance every time I have a taste of it.  I knew I wanted to make something decadent, yet simple.  Simple? Cupcakes.  Decandent? …….dark chocolate ganache!  Okay.. got that part thought out.  Now, what kind of frosting?

I’ve been on a matcha kick ever since I received some shortbreads dipped in matcha chocolate straight from Hawaii, from someone special dear to my heart.  So of course, I thought of making a matcha cream cheese frosting.  Matcha and chocolate are a perfect pair just like how peanut butter and jelly are for each other and the tang from the cream cheese go great with both  matcha and chocolate.  I looked in the pantry and pulled out all of the chocolates I’ve recently bought and decided that I should do something with it.  Then a lightbulb turned on and I remembered a cupcake recipe that I’ve made before.  Chocolate cupcakes with chocolate ganache.  Oh my..   they are definately decandent and a chocolate lovers dream.  The green frosting makes it interesting to people who have never tasted matcha before. 

These cupcakes are rich, chocolatey, and moist with a light crumble.  I didn’t pack on the frosting because both the cream cheese frosting and the cake itself are already rich on their own.  Make sure you double fist with a cupcake in one hand and a cup of hot tea in the other!  If you love chocolate, I promise you’ll love these.  I promise you, I don’t break promises…  The only problem is.. making these cupcakes create lots of dirty dishes, but they’re worth it!

Chocolate Ganache Cupcakes

Adapted from Cook’s Illustrated

Yield: 12-14 cupcakes

*I used semi-sweet Ghiradelli chocolate

Ganache Filling

2 ounces bittersweet chocolate, chopped fine

¼ cup heavy cream

1 tablespoon confectioners’ sugar

Chocolate Cupcakes

3 ounces bittersweet chocolate chips

1/3 cup Dutch-processed cocoa

¾ cup hot coffee

¾ cup bread flour

¾ cup granulated sugar

½ teaspoon table salt

½ teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract


Ganache filling

Place chocolate and confectioners’ sugar in a medium bowl. Heat cream in a pot until almost boiling.  Pour the cream into the chocolate and sugar and whisk until smooth.  Place the bowl into the refrigerator and let stand until just chilled, about 20 minutes.


Preheat oven to 350 degrees F. Line your muffin tins.

Place chocolate and cocoa in a large bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.

In another medium bow, combine  flour, sugar, salt, and baking soda; set aside.

Take the bowl of chocolates out of the refrigerator and whisk oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Fill each liner about 1/2 way. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack.

Matcha Frosting

8 oz. cream cheese

1/2 c. unsalted butter, room temperature

2 c. confectioners’ sugar

1/2 tsp. pure vanilla extract

2 Tbsp. matcha powder

Cream the butter until light yellow.  Add the cream cheese and vanilla and mix until combined.  Add the sugar and matcha powder and mix until smooth.  Pipe the frosting onto cooled cupcakes.