Recipes

Date

May 19 2019

Written By

Ying Han

Midori Spring MATCHA MARSHMALLOW FLUFF KISSES Recipe

Written By Ying Han - May 19 2019

Featured Recipe by: Merle//Le Macaron Magique

Photo by: Merle//Le Macaron Magique

*See original post in link above

Ingredients & Instructions: 

  • Mix matcha, 1/2 cup of sugar and 1/2 cup of water in a small saucepan and boil over medium heat for about 10 minutes.
  • Let cool completely and whisk together with the egg white in a kitchen mixer for 10 minutes until it's foamy and stiff.
  • Meanwhile bring the remaining water and sugar together with the agar agar to a boil and let cook for 5 minutes over low to medium heat. 
  • Slowly add the hot agar agar syrup to the egg mixture and whisk for another 5 minutes.
  • Fill the mixture into a piping bag prepared with a star tip and pipe kisses onto some baking paper. Decorate them with some sprinkles.
  • Let sit over night and then remove the kisses from the paper very (!) carefully. Dust the bottom with icing sugar to prevent sticking.

Date

May 06 2019

Written By

Ying Han

Midori Spring MATCHA VEGAN OREOS Recipe

Written By Ying Han - May 06 2019

Featured Recipe by Camila//Pies & Tacos

Photo by: Camila//Pies & Tacos

Camila of Pies & Tacos makes wonderful desserts! We love this recipe because it is gluten free, vegan, and delicious! Thanks so much for sharing.

*See original post in the link above

Ingredients:

Chocolate cookies

  • 1 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract

Vegan Matcha Buttercream

  • 1/4 cup  palm shortening
  • 1/3 cup  unsalted vegan butter softened
  • 2  cups  powdered sugar sifted
  • 1 tablespoon matcha powder
  • 1  teaspoon  vanilla extract
  • 1 tablespoon almond milk if necessary to thin out consistency

Instructions:

Prepare the dough

  • Sift almond flour, arrowroot powder, cocoa powder, baking soda, and salt together. Set aside.
  • Mix melted coconut oil, maple syrup, and vanilla.
  • Add dry ingredients to the wet ingredients until the dough comes together.
  • Wrap dough in plastic wrap, let it rest in the fridge for at least 2 hours to set.
  • Remove from the fridge.
  • Let dough rest on the counter for 5-10 minutes to get a bit softer so you’re able to roll it out.
  • Roll dough out.
  • Divide dough in half. It will really help if you roll the dough between pieces of wax paper, because the dough will be very sticky.
  • Roll out one half of the dough until about 1/8” thick.
  • Use any cookie cutter of your choice to cut your cookies. I used a mini heart cookie cutter in the center of half of my cookies, so I could make the filling peek out a little bit like you can see in my pictures.
  • If you find the cookies are too sticky and soft to be lifted up and moved, place them in the freezer for about 5 minutes, and then you can arrange the cookies in a baking sheet about 1/2 apart from each other.
  • Pre-heat the oven to 350F.
  • While the oven pre-heats, keep cookies cold in the freezer or fridge.
  • Bake each tray for 8-10 minutes, rotating in between.
  • Remove cookies from the oven and allow them to cool down before filling.

Vegan Matcha Buttercream

  • Sift powdered sugar and matcha together. Set aside.
  • Cream shortening and vegan butter with an electric mixer for 1 minute. Scrape down the bowl as necessary.
  • With the mixer off, add powdered sugar and matcha to the bowl. Mix on low until incorporated. Raise speed to high and cream until fluffy and smooth. Add vanilla and mix to incorporate.

  • If your vegan Matcha Buttercream seems too stiff, you can add the almond milk to try and make it thinner. Don’t add too much, add just a bit at a time and mix to check and test for consistency.

To assemble

  • Place matcha buttercream in a piping bag. Pipe in the center of half of the cookies.
  • Top each cookie with another one.
  • Place in the fridge to let the filling set.

Storage

  • These Vegan Matcha Oreos will store well for up to 1 week, in the fridge.

Date

December 07 2018

Written By

Ying Han

Midori Spring CHOCOLATE MATCHA CUPCAKES WITH MATCHA CACTUS MACARONS Recipe

Written By Ying Han - December 07 2018

Featured Recipe by Camila//Pies and Tacos

Photos by Camila//Pies and Tacos

Want to dazzle your guests this holiday? Check out this wonderful recipe by Camila of Pies and Tacos. Thank you so much!

*For original post, please see link above.

Ingredients: 

Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour 190 grams 6.75 oz
  • 1/4 cup unsweetened cocoa powder 31 grams 1.125 oz
  • 1 cup granulated sugar 200 grams 7 oz.
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup brewed coffee
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil 107 grams 3.8 oz

Chocolate Fudge Frosting

  • 1/3 cup dark chocolate chopped 56 grams, 2 oz
  • 1 1/2 cups powdered sugar 191 grams, 6.75 oz
  • 1 tablespoons cocoa powder
  • 1/2 cup unsalted butter softened 113 grams, 4 oz
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Matcha Macarons

  • 3 egg whites 90-120 grams, depends on the size of your egg
  • 1/2 cup white granulated sugar 100 grams
  • 1 cup almond flour 96 grams
  • 3/4 cup powdered sugar 90 grams
  • 1/2 tablespoon matcha powder

Matcha Buttercream

  • 3/4 cup unsalted butter room temperature (170 grams, 6 oz)
  • 1 1/2 cup powdered sugar 191 grams, 6.75 oz
  • 2 teaspoon of matcha powder or more it’s up to how strong you’d like your buttercream to be
  • 1 teaspoon vanilla extract

Instructions:

Chocolate Cupcakes

  • Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  • Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
  • In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
  • Distribute batter evenly in cupcake pans.
  • Bake for 15-20 minutes.
  • Remove and let it cool.

Chocolate Fudge Frosting

  • Start by melting the chopped dark chocolate in the microwave or in a double boiler. Make sure to chop the chocolate finely, so it’s easier to melt it.
  • Let it cool until it isn’t warm to the touch any longer.
  • While the chocolate cools down, you can gather the rest of the ingredients.
  • Sift powdered sugar and cocoa powder together. Set aside.
  • Place butter in the bowl of an electric mixer.
  • Cream butter for about 2 minutes on medium speed.
  • Turn mixer off, add sifted powdered sugar and cocoa powder to the bowl.
  • Turn mixer on low to combine the ingredients together.
  • Once they are combined, you can turn the speed up. Cream on medium high for about 30 seconds.
  • Add melted chocolate, mix until combined.
  • Add vanilla, milk and cream frosting on medium high for 45 seconds.
  • Check for consistency. If frosting is too thick and dry, add a bit more milk, about 1 teaspoon at a time, mixing in between.
  • If the mixture is too runny, there might be two options. You may either add some more sifted powdered sugar. Or it may be the case that your butter or chocolate were too warm when you made the frosting, or your kitchen might be too warm. In this situation, you want to cover your frosting bowl with plastic wrap and place it in the fridge for a few minutes, about 10 or so. Cream frosting again, and check for the consistency.

Matcha Macarons

  • Before you start, get all of your ingredients ready.
  • Prepare a large piping bag, fitted with a large round tip.
  • Line two baking sheets with parchment paper or silicon mat.
  • Under my parchment, I put a layout with my cactus that you can find above on the post.
  • Measure out all of your ingredients.
  • Now you can finally start.
  • Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
  • Make sure the bottom of the bowl isn’t touching the simmering water.
  • Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  • With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  • Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  • You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
  • Sift powdered sugar, almond flour and matcha together.
  • Pour into stiff whites.
  • Start folding gently forming a letter J with a spatula.
  • It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
  • First, grab a spatula full of batter and pull it up at a 90 degree angle on top of the bowl, then you start drawing a figure 8 in the air with the dripping batter. And if you can draw a few number 8s with the flowing batter, without having it break apart, that means your batter is probably ready, or close to being ready.
  • Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  • If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  • Test again.
  • Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  • You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
  • This is the most important part about making macarons in my opinion.
  • To pipe the cactus macarons I used two different tips, a round Wilton 12, and a round Wilton 2A. The large tip (the 2A) I used to pipe the body of the cactus, and the smaller one (tip 12) I used to pipe the arms.
  • When you pipe the macarons, you will need to use a toothpick to spread the batter around to fit the whole cactus shape. Check the post above for picture instructions.
  • Once you’ve piped as many cactus macarons as you can, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  • Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  • Pre-heat the oven to 325F.
  • Bake one tray at a time.
  • Bake for 4 minutes, rotate tray.
  • Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
  • Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
  • When baked, the macarons will have a deeper color and formed feet.
  • Remove from the oven and bake the other tray.
  • Let the macarons cool down before proceeding with the filling.

Matcha Buttercream

  • Some of the Matcha Buttercream will be used to pipe inside the cupcakes, and some will be used as the filling for the macarons.
  • Start by Sift powdered sugar and matcha powder together. Set aside.
  • Cream butter on medium speed, until creamy, for about 1 minute. Add powdered sugar and matcha and beat until mixture is fluffy and incorporated, another minute. If mixture seems too stiff, add one or two teaspoons of milk. If it seems too runny, add one or two teaspoons of powdered sugar.
  • Add vanilla extract and mix for 30 seconds to combine.

To assemble Cactus Macarons

  • Put filling in prepared piping bag. Pipe some filling in each macaron and close the sandwich. You are looking for the proportions of 2:1 cookie:filling
  • On the post above I mention the recipe I used for the royal icing, to make the decorations on my macarons. For the star on top, I simply used a piece of fondant from Wilton brand, rolled out and cut into stars.

To assemble Cupcakes

  • Use a spoon to remove the center of the cupcakes. Fill them with Matcha Buttercream.
  • Frost with the Chocolate Frosting.
  • Sprinkle some dried coconut flakes to resemble snow.
  • Place the Cactus Macaron on top. Voila.

Date

November 15 2018

Written By

Ying Han

Midori Spring MATCHA CHOCOLATE TUMERIC CUPS Recipe

Written By Ying Han - November 15 2018

Featured Recipe by Sarah//Cookathome.info

Photo by Sarah//Cookathome.info

These cups are paleo, gluten-free, dairy-free, vegan and has no refined sugar. Thanks Sarah!

*For original post, please see link above.

Ingredients:

For the chocolate layer

  • 3/4 cup raw cacao butter
  • 3 tbs cocoa powder or cacao powder
  • 2 tbs honey or maple syrup

For the turmeric layer

  • 4 tbs coconut butter
  • 1 tbs coconut oil or MCT oil
  • 1/4 tsp ground turmeric or 1 Pranayums spice shot
  • 3 tbs honey or maple syrup
  • 2 tbs unsweetened almond milk
  • 1 tbs shredded coconut

For the matcha layer

  • 1/4 cup coconut butter
  • 3 tbs honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbs matcha powder

Instructions:

For the chocolate layer

  • Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.
  • Melt the cacao butter, either on the stove top or in the microwave, until liquid.
  • Add the cocoa powder and the 2 tbs honey and stir until smooth.
  • Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

    For the turmeric layer

    • Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.
    • Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.
    • Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

      For the matcha layer

      • Warm the coconut butter to enable stirring.
      • Add in the honey, vanilla and matcha and stir to combine well.
      • Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.

        Date

        September 24 2018

        Written By

        Ying Han

        Midori Spring MATCHA BLACK SESAME TARTLETS Recipe

        Written By Ying Han - September 24 2018

        Featured Recipe by Merle//Le Macaron Magique

        Photo by Merle//Le Macaron Magique

        Ingredients & Instructions:

        For the tart dough you need (for 4 servings):

        • 150 g flour
        • 125 g cold butter
        • 75 g icing sugar 
        • 1/2 tsp salt
        • 3 tbsp black sesame seeds 
        • 1 egg yolk
        • 3 tbsp heavy cream
        • For the filling you need:
        • 230 ml oat milk
        • 2 tbsp maple syrup 
        • 1 tbsp agar agar 
        • 1 tbsp matcha powder
        • 115 g sour cream
        • whipped cream with ground tonka bean, almonds, sesame and edible flowers for decoration
        • For the tart dough cut the butter into cubes and put it in a large bowl. Add the other ingredients and  knead thoroughly until you have a smooth dough. Wrap the dough ball in wrapping film and chill it for about 30 minutes.
        • Preheat the oven to 175*C (top-/bottom heat) and grease four tartlet pans.
        • Divide the dough into four pieces and press it into the pans. Cover each of them with baking paper and put some dried beans on top.
        • Bake for 25 minutes, then remove the beans and the paper and bake for another 5 minutes until golden brown. Let cool completely and remove from the pans.
        • For the filling put 1/2 of the oat milk into a saucepan and add the agar agar. Bring to the boil let simmer for 2 minutes. Add matcha, maple syrup and sour cream to the remaining oat milk and whisk until weil combined and until all matcha lumps are dissolved. Add the agar agar mix to that and whisk again. Pour into the tartlets and chill for about 2 hours.
        • Add nuts and sesame to the tartlets and pipe whipped cream onto them. Top with some flower petals.
        *For original post, please see link above.

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