A Classic New York Style Cheesecake Recipe

Classic New York Style Cheesecake recipe is nothing but a thick, rich and creamy dessert made out of cream cheese, eggs and sugar. It is one of those foods that can satisfy the food cravings with the help of its delicious flavor and velvety smooth texture. A favorite from Seduction in The Kitchen. You can find this simple recipe on many cookbooks as well as on line.

The secret for success lies in its smooth and creamy consistency which is attained through the blending of all the ingredients with a little water bath. So, you can be sure that you are eating a genuine cream cheese pie. You can also opt for baking the classic New York Style Cheesecake recipe in the oven or directly on the pan. For ease of handling the yummy dessert you can make use of pans which are appropriate for baking cheesecakes. Alternatively, for larger cakes you can use the metal cake pans which are available at all leading grocery stores and supermarkets.

Now, it is time to measure all the ingredients and put them in a mixing bowl. If you are using a stand mixer then you will need to ensure that the beaters are in touch with a flat spot. This flat spot should be just beneath the crease of the ingredients. In this way, the ingredients will not slip out of the bowl. Once all the ingredients are measured, put them in a mixing bowl and mix them using a rough and scratchy blending tone.

Now that you have achieved this smooth and creamy texture, pour the batter on the prepared pan and place it in the preheated oven. Cook the cheesecake in the oven for about 25 minutes or until it reaches its maximum temperature. When this is done, remove it from the oven and allow it to cool. Now, you may use your hands to spread some butter over the top of the cake so that it melts. Then, use your spatula to smooth and level the top of the cake.

Next, you can even better add fresh cream cheese to the baked delight and spread it evenly on the top. You may even better drizzle it with some more melted butter. This cheesecake recipe is surely one classic, New York cheesecake recipe that can be an everyday dessert at home.

Once you get bored with this dessert, you can even consider making some homemade custard. All you need is about two cups of heavy cream, enough to make about six cups of custard. Start by putting in about three quarters of a cup of heavy cream and bring it to a boil then let it simmer for about five minutes. When it’s ready, remove from heat and then pour it into a mixing bowl and whip it until it becomes light and fluffy. Finally, add in about two cups of Grand Marnier or white rum. Then, serve up this dessert as you would any other traditional classic New York style cheesecake recipe.

Phin And Phebes-Style Ice Cream Parlor Desserts

When you want to create a masterpiece with flavors that you can only get at an ice cream parlor or a street vendor’s stand, try making homemade ice cream. You can add just about anything to it to turn it into a dish that people will talk about for weeks to come. Some of you may remember the wonderful ice cream brand Phin and Phebes from Brooklyn, and this post is inspired by them.

When the ice cream is made at home, the flavors can be as bold or as subtle as you like. This variation is much easier on the budget than purchasing pre-packaged varieties from the store and gives you more control over what goes into the treat. Whether it’s simple vanilla or creamy mocha, there is a good chance that you can make an ice cream recipe that other friends and family will love.

If you think you’re up for the challenge, why not try a Marshmallow Parfait? You will need an old fashioned scoopable egg, whipped cream, fresh and frozen strawberries, rolled and chopped corn syrup, and nonfat dry milk. If you feel adventurous, why not make your own chocolate chip cookies with your special flavors.

For a Halloween treat you can’t go wrong with Pumpkin Pie Ice Cream – it’s a nice break from the warm and hearty fall desserts like cinnamon apple rings. This recipe makes use of frozen pumpkins, a touch of vanilla extract, and cream of tartar. All you have to do is add all of this to a bowl, shake it up, and serve it to guests in bowls. If you add in some food color to the cream, it will taste like pumpkin pie!

There are a number of flavors that can be added to your homemade ice cream that you may not have tried before. One very interesting one that is gaining popularity is caramel. caramel is often added to chocolate desserts, but it can also be used for flavoring many other recipes as well. A nice combination for caramel is cinnamon and nutmeg, or chocolate and orange.

Ice cream sundae.

If you want to make some quick and easy dessert, consider making a frozen fruit batch. For this recipe you will need three quarters of a pound each of blueberries, raspberries, blackberries, and strawberries. You can also add a quarter teaspoon of vanilla for an extra kick. Place all of these ingredients into a freezer for about twenty minutes prior to starting your homemade ice cream maker. Once the frozen fruit mixture is done freezing, place into your maker and then run a cycle with it.

Another great idea for homemade ice cream recipes is using mint extract. If you have never made mint desserts, using mint extract is a fun way to incorporate a little extra zest into your favorite recipes. The great thing about mine is that it has a slightly bitter taste, so it doesn’t overpower the sweetness of the other ingredients. Try mint extract with peach, apricot, or lemon flavors for a delicious summer dessert recipes. You can even make dog-friendly versions that make for nice treats to reward them for good behavior during the training process – like whenever they return willingly to their kennel.

For the classic coffee cream recipe, add four cups of water to one quart of milk and then stir to combine. Once the mixture is completely blended, place it in your ice cream maker and run a cycle. During the process, you will end up with a delicious coffee flavored treat that is not only refreshing but will satisfy your coffee craving.

Other great options for your homemade ice cream recipe include peaches, strawberries, and blueberries. These fruits are very versatile, which means that you can come up with a wide range of flavors that will tantalize your taste buds. The great thing about fruits is that they naturally have a high nutrient content. Making them a part of any recipe will ensure that you are getting the nutritional benefits without having to spend a lot of money on the dessert.

Cinnamon Apple Rings Recipe

I remember Sunday dinners with my grandparents like it was yesterday. The table was small, yet always packed with food. It was like a game of Tetris, sliding dishes around so that your dinner plate would fit on to the table. One of the dishes I remember fondly is cinnamon apple rings. Bright red in color, the rings were placed upon what seemed to be the whitest dish you had ever laid your eyes on. 

As years passed, I grew and held Sunday dinners of my own and frequented others with family and friends and I would find myself thinking about those beautifully colored rings. Finally, I decided to rummage through my old cedar chest and see if I could find my grandmother’s old recipe for cinnamon apple rings. Searching without much hope of finding the recipe, I picked up an old Vogue magazine from 1956 in the back of the chest, and out it fell. 

Below I have provided my grandmother’s recipe for cinnamon apple rings with the only change being red food coloring. I’ll always remember the time our dog ate the whole platter and got terribly sick. Instead of enjoying a nice Sunday meal together we had to make an emergency visit to the vet. Fortunately she pulled through, but this tragic event and the resulting medical bill is what led me to carry dog insurance going forward.

My grandmother liked to use beets because that’s how my great grandmother did it. However, as my mother grew up and started preparing the recipe, she showed my grandmother that food coloring would make the rings brighter and redder.  

Ingredients

  • 3 large red cooking apples
  • 1 cup of water
  • 3/4 cup of apple cider vinegar
  • 3-4 drops red food coloring
  • 3/4 cup of sugar 
  • 3/4 tsp of cinnamon
  • 1/4 tsp of ginger
  • 1/4 tsp of allspice

In a small pot put all ingredients in, except for the apples, and bring to a boil. Once boiling, reduce heat and simmer with the lid on for about 5 minutes. While waiting, core, peel, and slice apples. Slices should be about a quarter-inch thick. Cook half of the rings at a time in the pot. Simmer until tender but firm. This takes about 3 to 5 minutes. 

Place apple rings, with their liquid, in a bowl or jar that can be covered. Next, place in the refrigerator for one week. These apple rings can be served cold as a side dish, appetizer, or topping. 

My grandmother always served these with poultry or pork dishes. I like to serve them now at Thanksgiving in place of cranberry slices. Also, when I was a child it was common to see my grandfather fix a bowl of ice cream and plop a couple on top after dinner. Although these can be canned, my grandmother loved doing it this way because she said it was quick and easy, especially during the holidays. 

As I noted above, the coloring was something my grandmother originally achieved with beet juice. For me, I love the bright red color the food coloring gives the apples. The apples will absorb the liquid throughout the week and become lighter in color, so you can always add more food coloring to the syrup to brighten them up. If you have kids, it’s always fun to color the apples a different color like green or blue.  

Whether for Sunday dinner or any night of the week, this nostalgic recipe will be a hit with family and friends. If you would like to give these cinnamon apple rings as a gift, I would suggest the canning method, so that they last longer and do not have to be refrigerated. Simply place rings in jars and either add cloth to lids or tie-up with ribbon and hand it out at the holidays. 

Good Old Fashioned Blueberry Pie Recipe

There is nothing better than a wonderful, homemade blueberry pie. Most people don’t attempt pies because they feel daunted by them, but they’re simple when you come right down to it. Here, we’ll go over both the pie crust recipe and the filling, so you’ll have everything you need, including notes.  

Pie Crust

Make two batches, so you’ll have a top crust as well. You can get as fancy as you want.  

Ingredients

  • 1 ¼ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup butter, chilled and cubed (1 stick)
  • ¼ cup ice water

Instructions

  1. In a large bowl, combine flour and salt.
  2. Cut in butter until it resembles coarse crumbs. You can use a fork or a pastry cutter for this process. 
  3. Stir in water 1 tablespoon at a time, until the mixture forms a ball of rough dough.
  4. Shape it into a disc, wrap and chill for at least 4 hours. Resist the temptation to overwork the dough. It will be tough if you do.  

Blueberry Pie

You can use frozen blueberries since the peak of freshness is sometime in late summer. Simply thaw them and pick out any unsightly ones.  

Ingredients

  • ¾ cup brown sugar. White may be substituted if desired.
  • 4 tbsp cornstarch
  • ¼ tsp salt
  • 4 cups blueberries, fresh or frozen, and thawed.  
  • 1 tsp cardamom
  • ½ tsp cinnamon
  • Juice and zest of one lemon
  • 2 tbsp butter to dot

Instructions

  1. In a large bowl, combine sugar, cornstarch, spices, salt, lemon zest and juice, and berries.  
  2. Let stand for 15 minutes or more.  
  3. While that is setting up, you’ll want to roll out your pie crust. Start with a well-floured surface and the chilled disc of dough.  
  4. Work the dough slightly to loosen it up. Then, making sure both surfaces of the dough and your rolling pin are coated with flour, begin working out from the center.  
  5. It will take some time to get it to the ¼-inch thickness desired, but it’s worth it. (Working from the center makes sure you don’t have a thicker piece of dough in the center.)  
  6. Gently roll your pie crust up on your rolling pin and deposit it over the dish, situating it precisely. Cut excess that hangs over the sides.  
  7. Do the same with your top pie crust, whether you’re slicing ribbons to make a lattice or using the entire crust.
  8. Spoon the filling into the prepared pie crust, getting all the juices from the bottom of the bowl.  
  9. Dot the filling with butter bits.  
  10. Whether you’re laying lattice or using the whole top crust, now is the time. Arrange it to your satisfaction. If you’re using the whole crust, be sure to cut some vents in the top. No matter what design you go with, if any, it will look delicious! 
  11. Now, cut the top crust or lattice to match the first and crimp it. You can do this any way you like, what matters is that the two crusts are sealed.  
  12. (You may use egg wash or milk, depending upon your preferences.) Egg wash the top crust and sprinkle with sugar.  
  13. Bake at 450 degrees Fahrenheit on a parchment-lined baking tray. (Yes, there will be juices!) Cover the edges of the pie with foil for the last 15 minutes to prevent over-browning. Let stand at room temperature for at least an hour.  

And there you have it, a fresh pie made by you, from crust to crimping. If this was your first time making a pie, just know that it gets easier as you do it more. And of course, remember that the important thing is that it tastes delicious. Whether it’s a gift for someone or a gift for yourself, you’ve done great!

Gingerbread Madeleines Recipe

If you are ever in the mood to try something delicious and fancy, you can always rely upon the French. While this spongecake traces its heritage back to northern France, its origin story is somewhat muddied.

  • Most stories converge on a “Madeleine” who served someone important to the Lorraine region. Some of these stories attribute the VIP to Paul de Gondi, a cardinal during the 17th Century who lived in Commerce.
  • Other stories claim the inventor as Madeleine Paulmier, a cook to Duke Stanislaus I. These tales mention how Louis XV, Stanislaus’ son-in-law, was so taken by the little cakes Paulmier baked that he chose to christen them in her name. After the French aristocracy fell in love with these little shell-shaped sweets, they soon proliferated through all of France.
  • Other stories tether the cake to pilgrimage to Compostela, Spain. These tales frame the eponymous Madeleine as having returned from her trip with the recipe.
  • One final version suggests that the carapace-contoured cakes were given to pilgrims that passed through the region.

No matter how fuzzy this cake’s history may be, this gingerbread take on the classic pastry is truly delicious.

Ingredients for Gingerbread Madeleines

  • Sugar, granulated, 1/3 cup
  • Eggs, two
  • Salt, 1/8 tsp
  • Vanilla extract, 1 tsp
  • Molasses, 2 tbsp
  • Ginger, ground, 1/4 tsp
  • Pumpkin pie spice, 1/4 tsp
  • Butter, unsalted, 1/4 cup, melted and cooked
  • Flour, AP, 1/2 cup
  • Sugar, powdered, for dusting

Equipment and Tools for Making Gingerbread Madeleines

  • Madeleine pan
  • Pastry brush
  • Mixer, either handheld or freestanding.
  • Mixing bowl
  • Measuring spoon, 1 tbsp size
  • Knife
  • Wire cooling rack

Instructions for Gingerbread Madeleines

  1. Preheat your oven to 375°F.
  2. Brush some softened butter, not taken from the 1/4 cup amount, onto a 12-mold madeleine pan. Follow the butter with a sprinkling of flour into each mold and then tap out any excess.
  3. Use your mixer to beat the sugar, salt, and eggs into a pale yellow substance; this should take no more than two minutes. Add the vanilla, molasses, and spices, and then mix everything to combine. Scrape the bottom of the bowl and mix everything up a second time.
  4. Pour a third of the melted butter into the bowl and mix at a low speed. Follow this by adding half of your AP flour, continuing to mix on low.
  5. Add another third of the butter to the bowl, mix it in, add the rest of your AP flour, mix again and finish by adding the last of the butter and performing one final mixing.
  6. Use your measuring spoon to scoop and deposit 1 tablespoon of batter into each mold in your pan.
  7. Transfer the madeleine pan to your oven and bake for 9-10 minutes; just long enough for the dough to spring back when touched over the top.
  8. Use your knife to facilitate removing the finished madeleines from the pan, transferring them to your cooling rack.
  9. Give the madeleines time to cool, no more than 10 minutes at most, before transferring them to a platter.
  10. Finish the cakes off with a dusting of powdered sugar.

Note that while a madeleine pan is traditional, the end result is just as tasty if you must resort to small loaf pans or cupcake liners.

Peppermint Hot Chocolate Recipe (From Scratch)

There is nothing that shouts “Hello, Winter!” quite as loudly as peppermint-enhanced anything. However, the peppermint-chocolate combination, in all its many forms, has long been a perennial favorite for satisfying a wintertime sweet tooth. There is no doubt that while candies, cakes, and cookies that employ this famous duo are all scrumptious, there is absolutely NOTHING that tops a steaming hot cup of peppermint hot chocolate (well, except a tower of whipped cream or a mountain of marshmallows, of course!).

There are several ways to go about crafting the perfect cup of thick, creamy, mint-chocolaty perfection. The great thing is that you can make it whenever the mood strikes or create a batch in advance for all of your holiday merrymaking. It is just as simple to make a whole pot as it is to make one cup! Have a slow-cooker full on your countertop that your family can enjoy with cookies on a snow day. If you’re entertaining a crowd, consider presenting a hot chocolate bar with a variety of minty garnishes that will be sure to please all your guests! Offer up some crushed candy canes or peppermint sticks for stirring. Shaved chocolate is always delicious and children would most certainly enjoy showering their cups with winter-themed sprinkles.

When considering how to go about flavoring your hot chocolate, you have a few options. For example, crushed and melted candy canes will absolutely do the trick, although it may be slightly more difficult to gauge how minty the finished product will turn out. Also, it is a little more time-consuming. If you want to be fully in control of your peppermint-to-chocolate ratio, choose an extract. Pure peppermint extract is best. You can also use peppermint oil, although you will need far less of it, so be careful! If you’re looking to indulge in a cozy nightcap, peppermint schnapps is an ideal choice.  

The Ultimate Peppermint Hot Chocolate

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

Servings: 1-2 small mugs

(Or one large mug if you don’t feel like sharing!)

What You Will Need:

• 1 cup whole or 2% milk

• ¼ cup heavy whipping cream

• Sweeten to taste with sugar, 1-2 Tbsp.

• 3 oz. semi-sweet chocolate or ½ cup chocolate chips

• ¼ tsp. vanilla extract

• 1/8 tsp. peppermint extract, or your choice of peppermint flavoring to taste

• Pinch of kosher salt, to cut the sweetness

• Your favorite garnishes (whipped cream, marshmallows, etc.)

The How-To:

1. In a large saucepot over medium-low heat, whisk together the milk, cream, sugar, and salt.

2. When bubbles begin to form around the side of the pot, reduce heat to low and add chocolate and extracts. Whisk for 1-2 minutes, or until the chocolate is melted and glossy. It will also be slightly thickened.

3. Pour into your favorite mug and enjoy with as much whipped cream or as many marshmallows as your heart desires! Don’t forget the candy cane stirring stick!

Notes:

If you would rather your hot chocolate not be quite so rich, you can decrease the amount of chocolate you add to 2 ounces or 1/3 cup. Also, feel free to replace the heavy cream with an additional 1 ¼ cups of whole or 2% milk.

If you are a white chocolate aficionado, don’t worry, you were not forgotten here! To create your perfect cup, leave out the sugar and substitute 2 ounces, or 1/3 cup, of white chocolate that has been finely chopped or white chocolate chips in lieu of the semi-sweet.

Thanksgiving Egg Rolls Recipe

The only thing more daunting than all of the work involved in cooking Thanksgiving dinner is dealing with all of the leftovers. While most people immediately jump to sandwiches as a solution for dealing with leftover turkey, there are other, more interesting, and less rote things you can do with leftover turkey meat. This particular recipe also serves as a way of putting any leftover stuffing you may have in your fridge. Furthermore, we have provided a really tasty cranberry dipping sauce if you favor sweet over savory gravy.

Ingredients for Thanksgiving Egg Rolls

  • Potatoes, mashed, 2.5 cups
  • Stuffing, 1.5 cups
  • Turkey, chopped, 1.5 cups
  • Egg roll wraps, 20
  • Egg, one
  • Water, 1 tbsp

Directions for Thanksgiving Egg Rolls

  1. Preheat your oven to 400°F.
  2. Place 2 tablespoons of mashed potatoes into the center of an egg roll wrapper.
  3. Place 1 tablespoon each of the stuffing and chopped turkey meat on top of the mashed potatoes.
  4. Roll up your egg roll like you are finishing an envelope. Start by pulling the bottom corner up to the middle, fold the two sides in, and then roll the rest up.
  5. Once you have made all your egg rolls, whisk an egg with the water and brush the water-egg wash over each egg roll.
  6. Transfer the egg rolls to a baking sheet and bake for 20 minutes, flipping them all over 12 minutes into the baking process.
  7. Serve with either your leftover gravy or a cranberry sauce to be used as a dip.

Ingredients for Cranberry Dipping Sauce

  • Cranberries, fresh, 1 lb
  • Juice concentrate, orange, 1/2 cup, defrosted
  • Cinnamon, 1 tsp
  • Syrup, maple, 2 tbsp
  • Optional: Zest, orange, 1 tsp

Directions for Cranberry Dipping Sauce

  1. Place everything into a saucepan and bring it up to a boil. Reduce the heat and leave it to simmer for half an hour, just until your berries burst open and the juice thickens up. Watch to ensure it does not evaporate; you can add a 1/4 cup of water in the unfortunate event that evaporation occurs.
  2. Stir in the orange zest if you are using it.

A Note on Storage

Allow the sauce to cool off and then store it either in the fridge for no longer than five days, within an airtight container, or in the freezer for up to two months. When you decide to use the frozen sauce, give it an overnight thawing session the night before you plan on serving it.

Tips and Substitutions

  • If you want a thinner sauce, add half a cup of water.
  • If you want a sweeter sauce, add another 2 tablespoons of maple syrup.
  • If you do not have access to maple syrup, you can use either honey or granulated sugar.
  • Be mindful of your sauce as it starts to boil. The high amount of sugar within the orange juice concentrate and maple syrup can quickly go from boiling to burning. Bring things to a low simmer the moment the sauce boils.
  • If you would prefer fresh orange juice over concentrate, just zest the oranges and squeeze at least 1/4 cup of juice. You will also need to add another 1/4 cup of water and 2-4 tablespoons of a sweetener, based on how sweet you want your sauce to be.

Green Tea Brownies Recipe

Everyone knows about chocolate brownies and some people may have heard of “blondies,” a vanilla-based counterpart to the heavy chocolate focus of a traditional brownie, but have you ever considered that there was more to brownies than vanilla or chocolate? Provided below is a recipe for a type of brownie that focuses on the flavor profile of matcha green tea. Feel free to think of these baked goods as white chocolate “greenies.”

Ingredients for Brown Butter Green Tea Brownies

  • Butter, unsalted, 1/2 cup, browned
  • Chocolate, white, 4 oz
  • Matcha green tea powder, 2 tbsp
  • Sugar, granulated, 1 cup
  • Sugar, brown, light, 1/4 cup
  • Eggs, three
  • Vanilla extract, 1 tsp
  • Salt, 1/2 tsp
  • Flour, AP, 1 cup
  • Optional: Salt, flaky, 1/4 tsp

Tools and Equipment for Brown Butter Green Tea Brownies

  • Oven
  • Cake pan, 8″ square
  • Parchment paper
  • Small mixing bowl
  • Large mixing bowl
  • Mixer, either handheld or freestanding

Directions for Making Brown Butter Green Tea Brownies

  1. Preheat your oven to 350°F.
  2. While the oven is warming up, grease up your baking pan and lines it with parchment paper. Set the readied baking pan aside for now.
  3. Heat your butter over high heat until it completely melts. Instead of taking the melted butter off the heat, change your heat to the low setting. Continue applying heat to the butter until you begin to see small, brown-colored bits of matter appearing. This is the moment when you need to remove the butter from the heat as you have sufficiently browned it.
  4. Add your white chocolate and matcha into a small bowl, followed by pouring brown butter over the top of the mixture and stirring everything up until the chocolate has melted. Give the chocolate/butter/matcha blend two minutes to cool off.
  5. In a large bowl, bring the sugars, eggs, vanilla extract, and salt together. Apply your mixer to it all until such time that it becomes a thick, creamy, and uniform mass; this should take somewhere between five and 10 minutes.
  6. While you are mixing, stream in the ganache (the chocolate, butter, and matcha), using a whisk until you have a nice, uniform green-colored mass.
  7. Sift your flour into the large mixing bowl and use a spatula to gently fold it into the batter until you have something resembling a green cake batter.
  8. Spoon the batter into the baking pan you greased and lined back in step 2.
  9. Bake for an amount of time between 20 and 30 minutes. Feel free to stab it with a toothpick to test if it is done; you will know your brownies are ready if the toothpick is free of batter when you pull it out.
  10. Remove the brownies from the oven and give them a good slam on the counter to free up any air held within.
  11. If you feel like being a little extra, give them all a sprinkle of flaky sea salt and return the brownies to the oven for another 10 minutes of baking.
  12. When you are all done baking these deliciously fudgy green tea brownies, give them 20 minutes to cool before letting anyone have a bite.

When everything is said and done, you will have nine delicious brownies imbued with the goodness of matcha green tea and white chocolate.

Green Tea Cookies Recipe

Matcha green tea is a delicious and healthy substance that has more uses than as a drink. Provided below is an amazing recipe for white chocolate chip cookies that incorporate matcha green tea into the dough, resulting in cookies with unique coloration and some additional health benefits you won’t find in a normal cookie.

Ingredients

  • Flour, AP, 2 cups
  • Tea, green, matcha, powder, 2.5 tbsp
  • Butter, unsalted, 3/4 cup, softened
  • Sugar, powdered, 1 cup and 2 tsp
  • Salt, kosher, or sea, pinch
  • Egg yolks, 2 large
  • Chocolate chips, white, 1/4 cup

Directions

  1. Mix the flour and matcha together in a large bowl.
  2. Sift the flour and matcha.
  3. Using either a stand mixer fitted with a paddle or a large bowl and a hand mixer, beat the unsalted butter until it takes on a smooth, creamy texture.
  4. Add a pinch of salt to the butter and blend it in.
  5. Add all of the powdered sugar and blend everything until you have a soft, light sugar-butter blend. Feel free to scrape down the sides of the bowl if necessary.
  6. Add 130 g (1 cup + 2 tsp) powdered sugar and blend until soft and light. Scrape down the bowl as needed.
  7. Add the egg yolks and mix everything until you have a thorough blend.
  8. Add the flour-matcha mixture in increments while continuing to mix until you have used it all and everything is a thoroughly homogeneous mass.
  9. Add the white chocolate chips until everything is fully mixed in.
  10. Slice the dough in half and shape each half into a cylinder that is roughly 1.5 inches wide and 7 inches long.
  11. Wrap your dough logs in plastic wrap and transfer them to your fridge until they firm up. This should take at least 2 hours.
  12. Protip: You can lay the logs out over a bed of uncooked rice to preserve the cylindrical shape.
  13. Preheat your oven to 350ºF. Line a baking sheet with either parchment paper or silicone, remove the plastic from your dough and use a sharp knife to slice the logs into 1/4″ thick discs. If your dough is too hard, give it 5 minutes. Place the cookies on the sheet, giving each one roughly an inch of space.
  14. Bake at 350ºF for roughly 15 minutes, just until the edges start to turn golden brown.
  15. Take the cookies out of the oven and leave them to rest for five minutes.
  16. Move the cookies to a cooling rack to finish cooling off.

A note on storage

  • Dough: If you do not have the time to bake your matcha cookie dough and want to save it for another time, you can wrap it in plastic wrap and store it in your freezer for up to two months. When the time comes to bake, give the dough at least 10 minutes of time resting at room temperature before cutting and baking. Do not let the dough completely defrost!
  • Cookies: You can place your cookies within an airtight container and then leave them at room temperature for up to four days before you need to start worrying about them getting stale.

So there you have it, one humdinger of a simple recipe that offers several health benefits in one tasty snack. Try this recipe yourself and see how many more batches you crave after one bite.

Banana Cream Cupcakes Recipe

When it comes to fruits that go wonderfully with baking, bananas are in like the top five options. This sort of potassium-rich produce gives a wonderful sweetness and creaminess to baked goods, provided you can hold off on devouring them long enough to properly ripen them up. This is one of my favorite recipes involving bananas because it gives me a way of satisfying a craving for banana pudding while being able to move about.

Before you go preparing this recipe, or any other recipe involving bananas, one excellent trick you may want to bear in mind is how to expedite the ripening process. The only thing you will need to speed up the time it takes for your bananas to go from green to lots of black spots is a paper bag. By placing the bananas you plan to work with inside of a paper bag and tightly closing up the bag, you trap the natural ethylene gases released as part of the ripening process. Because the ethylene has nowhere to go, it continually cycles through the limited space of the bag, resulting in perfectly ripened bananas over a span of time between 12 and 24 hours instead of the natural rate of several days.

Ingredients for Banana Cream Cupcakes with Banana Whipped Cream

  • Bananas, medium-ripeness, two, mashed up
  • One box of yellow cake mix
  • Eggs, three
  • Oil, 1/4 cup
  • Milk, 1/2 cup
  • Sour cream, 1/2 cup
  • Vanilla extract, 2 tsp
  • Banana slices
  • Nilla wafers

Whipped Cream Component

  • Cream, whipping, heavy, 1 pint
  • Pudding mix, instant, banana flavor, 2 tbsp

Necessary Equipment

  • Oven
  • Baking pan
  • Cupcake liners
  • Mixing bowl
  • Fork
  • Toothpicks
  • Stand mixer
  • Whipping attachment for the stand mixer
  • Piping bag

Directions for Making Banana Cream Cupcakes with Banana Whipped Cream

  1. Preheat your oven to 350°F and line your baking pan with cupcake liners.
  2. Use a large bowl and a fork to mash your two bananas. Add everything but the slices of banana and Nilla wafers to this bowl and stir everything until you reach a smooth consistency.
  3. Fill each liner 3/4 to the top and transfer them to the oven.
  4. Bake at 350°F anywhere from 15 to 18 minutes; just long enough for a toothpick to come out clean when inserted into one of the cupcakes.
  5. Remove the cupcakes from the oven and give them time to cool off.
  6. Make the banana whipped cream by whisking the two ingredients together with a stand mixer until you have a thick and creamy frosting.
  7. Transfer the whipped cream to a piping bag and give each cupcake a generous amount of cream.
  8. Finish the cupcakes by placing the Nilla wafers and banana slices on top, orienting them vertically. Feel free to even make little “sandwiches” with two wafers and a banana slice in the middle.

So there you have it! One tasty treat has all the elements of a bowl of banana pudding without needing any utensils or working the whipping cream into the stiff peaks of a proper meringue. I guarantee that by knowing how to make these, you will run out of them far sooner than you anticipated because they are just that good. Two batches may be necessary to satisfy all parties.