Matcha Time

It’s Matcha Time

The list of benefits to drinking Matcha is enough to keep me motivated. The after noon slump comes around 3pm for me, that becomes Matcha Time it keeps you energized yet calm.

Matcha comes from green tea, but since it’s made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. One cup of matcha equals 10 cups of green tea.

Studies have revealed a variety of health benefits associated with matcha and its components, ranging from enhancing weight loss to decreasing the risk of heart disease.

Chocolate Chip Cookies

Ingredients:

MAKES 16

1½cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾tsp. (4 g) baking soda

¾cup (1½ sticks; 169 g) unsalted butter, divided

1cup (200 g) (packed) dark brown sugar

¼cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2tsp. vanilla extract

6oz. (170 g) bittersweet chocolate or semisweet chocolate chips

Preparation:

Step 1

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

Step 2

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Step 3

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Step 4

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Step 5

Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

RECIPE from bon appetit

Limoncello

Making some Limoncello, I discovered the love of Limoncello while in Italy.

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, it is made from the zest of lemons and is steeped in vodka until the oils are released. It is traditionally served chilled as an after dinner digestivo.

How to make Limoncello:

Ingredients:

12 organic lemons

1000 ml Everclear or 100 proof vodka

1 1/2 cup sugar, made into simple syrup

Directions:

  1. Peel or zest the lemons, taking care to just zest the outermost yellow peel and none of the white pith inside. If necessary, carefully cut off any residual pith with a small pairing knife.

2. Place lemons in a large glass mason jar or other glass container than can be sealed airtight. Cover with everclear or vodka. Secure lid and place in a cool, dark location for at least 1 week and up to 4 weeks.

3. When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. The longer it steeps the stronger the lemon flavor will be.

4. Strain limoncello into a clean class jar, discarding lemon peels. If desired, strain the lemon liquor again through a fine mesh sieve lined with a coffee filter. This will remove even more residual solids and result in a smoother final product.

5. Combine sugar and 3 cups filtered or bottled water in a saucepan set over medium high heat. Bring to a simmer, stirring occasionally until sugar is completely dissolved. Remove from heat and let cool, then pour into jar with lemon liquor. Secure lid and return to your cool, dark location to mellow, at least 2 weeks or more. The longer you let it mellow, the better your final limoncello will be.

6. Once limoncello has mellowed, Chill in the freezer for at least 24 hours before serving. It can be stored in the freezer for up to a year

Making Limoncello

Rosemary Maple Spiced Nuts

maplespicynuts39902 2maplespicynuts39903 1These nuts make a nice gift during the holidays. These nuts have a nice sweet and salty with a touch of heat to make them memorable. They have sweet maple syrup combined with a kick of cayenne pepper, then there’s fresh rosemary and flaky sea salt added to the mix.  That whole sweet-salty-spicy thing gets me every time, and the rosemary makes this festive for the holidays as well as all winter long.  These Spicy Maple Rosemary Roasted Nuts have got it all.

 

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Chocolate Rum Balls

I’m staying with the chocolate rum theme.  These rum balls are inspired by some cake balls I had at a birthday party they were so addicting I wanted to keep eating them.  I went home and started looking up recipes and found this version of cake balls, but with brownies and rum. Sign me up. I found that a cake like brownie mix soaks up the rum better and use about 1/2 cup of rum, a nice dark spiced rum. The added sprinkle of salt on top adds a nice contrast to the chocolate and hides where my toothpick was used during dipping.  Use a microwave or a chocolate melter to melt the chocolate chips for dipping the brownie balls. I use almost a whole bag of chocolate chips for one batch of dough balls and I add like a teaspoon of coconut oil to the chocolate to thin it out just a touch.

 

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Great for the holidays.

Chocolate Rum Cake

November is always a big birthday month.  Let’s bake a birthday cake, I usually go for my favorite chocolate. I wanted to make a chocolate rum cake this year. My friend dug up an old recipe she saved from the newspaper, it was titled Janice’s whiskey cake from the food section of the Milwaukee Journal Sentinel, March 27th 1996.

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It looked like a classic, the recipe called for white cake mix and whiskey, I substituted chocolate cake mix and dark rum. It worked great, the instant pudding made it nice and moist.  But still not enough chocolate for me, any excuse to top it with some chocolate ganache.  I also made the ganache with a tablespoon of the dark rum. After melting the cream and chocolate I placed it in the refrigerator over night and then whipped it up the next day and spread it on top of the cake as frosting. The birthday guests really enjoyed this cake, it will make a repeat appearance.

 

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Chocolate Chip Muffins

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Chocolate Chip Muffin recipe

Ingredients

 

Directions

  1. Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Find yourself some nice chunky chocolate chips and try out this super moist muffin recipe.

recipe by: LONESTAR1

Red Wine Sangria

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Sitting on the patio sipping on some sangria.  At my local Cub store they have this frozen sangria fruit mix you can buy, large nice slices of oranges, peaches and cherries.

It’s so simple add a bag of fruit a bottle of dry red wine, 2 cups of 7up and 1/2 cup of brandy. mix together in pitcher and serve.

I like it when things are simple and delicious.

cheers robin

 

Marbelized Easter Eggs with cool whip

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SUPPLIES:

  • Hard-boiled eggs
  • Cool Whip Original Whipped Topping
  • glass casserole dish or muffin tin or cookie sheet
  • Food coloring
  • Distilled white vinegar
  • Bamboo skewers or tooth picks
  • Spoon
  • Large bowl

INSTRUCTIONS:

  1. Spoon Cool Whip into casserole dish, and spread evenly with a spatula.
  2. Mix food coloring with a few drops of vinegar, then drip mixture randomly over the surface of the Cool Whip.
  3. Lightly swirl food coloring into the Cool Whip using a bamboo skewer.
  4. Place hard-boiled egg into the dish, spaced evenly apart.
  5. Coat each egg with the Cool Whip and food coloring mixture, using a spoon to ensure even coverage
  6. Let eggs sit for at least 20 minutes.
  7. Remove each egg and rinse in a bowl of cool water.
  8. Enjoy

    This is a fun way to color easter eggs it creates this nice pastel marbleized effect.  We did not use the distilled vinegar in our food color and it seamed to work just fine.  Get cracking easter is right around the corner.SV_bowl_112

Smoky Vegetarian Chili

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This Hygge inspired chili recipe comes from the recent Issue of Our Green Plate.  This is a vegan friendly vegetarian soup perfect for watching the snow melt outside.

serves 6 to 8

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 red bell peppers, diced (or any other color bell pepper)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 ribs celery chopped
  • 6 cups cooked black, kidney, and/or pinto beans, washed and drained (4 small cans. I used equal parts kidney and black beans).
  • 2 cups frozen corn
  • 3 large carrots chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 2 minced chipotle peppers minced
  • 1/4 teaspoon cayenne pepper
  • 1 cup lentils rinsed
  • 1.5 teaspoons salt
  • 1 teaspoon smoked paprika
  • 3 15 ounces cans diced tomatoes and juice
  • 3 to 4 cups vegetable broth
  • 1 cup chopped fresh cilantro (optional)

 

INSTRUCTIONS

  1. Saute peppers and onion in olive oil until softened over medium heat in a large pot (approximately 5 minutes).
  2. Add garlic; saute for 2 more minutes until fragrant.
  3. Add lentils and two cups broth, bring to boil, reduce heat and simmer until tender approximately 25 minutes
  4. Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes.
  5. Add cilantro during last five minutes of cooking. Top with hot sauce and serve over rice if you want, and enjoy!