I really like Butter Mochi – it is an easy recipe that feeds a crowd. It is also a good dessert to feed guests who have wheat allergies. I have been sitting on a lot of matcha that I cannot possibly humanly consume before it goes bad, so I’ve been trying to think of ways to use it up. Cooking with matcha tends to use a lot. That said, I experimented by combining my favorite Butter Mochi Recipe and matcha, which came out as a killer combo of deliciousness. The flavor is grassy matcha, buttery, and sweet. Still slightly warm, the texture … Continue reading, hoot!
I’ve recently fallen in love with canning. My tea-hating husband and I love to cook and we get all frugal crazy sometimes, so venturing into home canning was inevitable. We’ve so far canned tomatoes, pizza sauce, spicy vegetable mix, dilly beans, nectarine conserve, nectarine vanilla maple jam, watermelon jelly, pomegranate jelly, salsa and pineapple. My local grocery store had some great looking pears for really cheap, so I purchased 9lbs for canning. I love canned fruit for on top of ice cream, yogurt or even cottage cheese. I was inspired by Coconut & Lime‘s recipe Tea Pear recipe, as well … Continue reading, hoot!
I really wanted to try other uses with my matcha, since I have quite a bit of it. I found making chocolates was super super easy to do! I used flavored matcha which added extra flavor to the chocolates! What you need: White chocolate Matcha Ratio: 3/4 to 1 teaspoon of Matcha to 50 grams of white chocolate Tools: double boiler or microwave to melt chocolate. Silicone mold. Tea strainer to sift matcha. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I used a white chocolate, or whatever this stuff is: I’d test with chocolate chips if they will melt – some don’t melt! Here are the … Continue reading, hoot!