SIX UNBELIEVABLE DESSERTS

SIX UNBELIEVABLE DESSERTS 

Cookie Dough Cups

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INGREDIENTS

1/3 package Cappello’s Chocolate Chip Cookie Dough

2 cups matcha chocolate chips

1 tablespoon oil

1 teaspoon matcha powder

 

INSTRUCTIONS

Line a muffin tin with 9 paper cupcake liners.

Make 9 pieces of cookie dough, Freeze them for half an hour.

Melt the matcha chocolate chips with oil, stirring often.

Remove from heat, stir in matcha powder and combine them.

Add approximately 1 tablespoon of melted chocolate to each muffin tin cup. Tap the muffin tin on the counter so the chocolate distributes evenly.

Gently place one cookie dough disc into the center of each cup.

Top with another tablespoon of melted chocolate. Tap on the counter again or gently shake so the chocolate settles.

Freeze 9 cookie dough cups for half an hour or longer before enjoying.

 

Fudge

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INGREDIENTS

3 1/2 cups matcha chocolate chips

1 (300 mL) can sweetened condensed milk

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon matcha powder

 

INSTRUCTIONS

Line an 8 inch square pan with baking sheet. Set aside.

In a large microwave safe bowl, melt the matcha chocolate chips, condensed milk and butter in the microwave for 30 second intervals, mixing them smoothly.

Incorporate/mix in the vanilla extract and the matcha powder.

Pour the fudge mixture into the prepared pan. Refrigerate for at least 2 hours.

When hardened, slice into squares. Enjoy!

  

Tiramisu

https://www.justonecookbook.com/wp-content/uploads/2019/11/Matcha-Tiramisu-6372-I-2.jpg

INGREDIENTS

For the mascarpone cream

3 eggs

5 tablespoon granulated sugar

500g mascarpone

 

For the dipping sauce

1/4 cup boiling water

2 tablespoon matcha powder

1 tablespoon granulated sugar

1/4 cup cold milk

 

For the layers

Dry biscuits

Matcha powder to sprinkle

 

INSTRUCTIONS

Put the eggs and sugar in a bowl, then beat them using a stand mixer so that it is fluffy and light, doubled in size.

Once the sugar is fully dissolved, add the mascarpone and mix it.

Set the mascarpone mixture aside and prepare the dipping liquid for the biscuits. Mix boiling water with matcha powder and sugar. Make sure both the sugar and matcha powder are fully dissolved.

Once they are fully dissolved, add some cold milk and mix.

Layer the biscuits that has matcha sauce in the baking dish of your choice. Add a thick layer of the mascarpone on top, then sprinkle some extra matcha.

Matcha Strawberry Bars

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INGREDIENTS

Matcha Crust

3/4 cup oil

2 ounce granulated sugar

1 teaspoon vanilla extract

190 grams gluten-free flour

1 tablespoons matcha

 

Strawberry cream

60 grams cold water

2 1/4 tsp powdered gelatin (one standard packet)

2 cups heavy cream

1 tablespoons granulated sugar

1 tsp vanilla extract

1/4 tsp salt

3 tablespoons strawberry jam

Pink or red food dye (optional)

Topping

Strawberries, sliced thinly (optional)

 

INSTRUCTIONS

Matcha crust

Preheat oven to 325°F and line a 9 inch square baking tin with baking sheet, making sure it's pressed closely against the sides of the tin. The baking sheet should extend at least 1 inch up the sides of the tin.

In a medium bowl, use a stand mixer to cream together the butter and sugar so that it is light and fluffy. Add the vanilla and mix them. Add 190 g gluten-free flour and matcha powder and mix on medium speed to form a cohesive dough.

Press the dough evenly onto the bottom of the tin, making sure to press against the sides of the tin so that there is no space between the baking sheet and the dough. I like to use a metal measuring cup to flatten the dough evenly.

Bake for about 19 minutes. It'll be soft and puffy when you take it from the oven and will solidify as it cools. Remove from the oven and place in the fridge to cool while you make the strawberry cream.

Strawberry cream

Place 60 g water in a bowl. Sprinkle the surface of the water with gelatin powder and leave to bloom.

In a medium pan, add heavy cream, granulated sugar, vanilla, salt, and strawberry jam. Place on the stove over medium heat, stirring constantly so that the sugar and the jam have dissolved. This should take about 5 minutes. Do not let the cream come to a boil. Mix in a dab of pink or red food coloring to help create a more vivid pastel pink.

Remove the pan from the heat and stir in the gelatin so it dissolves. Let cool for 3 minutes.

Remove the matcha crust from the fridge. It should be firm to the touch. Gently and slowly pour the strawberry cream on top of the matcha crust. Carefully transfer the tin to the fridge and let set for 6 hours or longer.

Slice and serve

Once the snack bars are set, slice into 16 equal pieces. Put healthy sliced strawberries on top of the bar.

Matcha Pudding

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INGREDIENTS

1 tablespoons Matcha Green Tea Powder

1 cup Milk

1 cup Heavy Cream

3 tablespoons Sugar

1 teaspoon Gelatin Powder

 

INSTRUCTIONS

Pour the milk in a pan and add the matcha green tea powder, sugar and gelatin.

Heat the pan on low heat and gently mix the ingredients and melt them in the pan.

Cool the pan with cold water and add fresh cream. Mix them.

Pour the matcha green tea filling into cups.

Place the cups in a refrigerator for about hours before serving.

Serve with whipped cream on top.

 

Matcha Pound Cake

https://www.indulgewithmimi.com/wp-content/uploads/2020/05/matcha-loaf-cake-easy.jpg

INGREDIENTS

160 g cake flour

3 tablespoon matcha powder

¾ teaspoon baking powder

⅛ teaspoon sea salt

180 g granulated sugar

160 g butter at room temperature (unsalted)

135 g cream cheese (note 1)

3 large eggs at room temperature

 

Instructions

Pre-heat oven to 325 F

Soften cream cheese in the microwave. It should be at a spreadable consistency.

Sift together cake flour, matcha powder, baking powder and salt. Make sure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed so that it is fluffy.

Add softened cream cheese into mixture, beat on medium-low. Do not over beat.

Add room temperature eggs one at a time and beat on medium-low so that it looks smooth and creamy.

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting. Almost every dry ingredient inside bowl are no longer visible.

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients.

Transfer batter into a loaf pan lined with baking sheet.

Bang the pan on the counter several times to remove excess air.

Bake for 40-50 minutes. Insert a skewer. It should come out clean. The cake will look golden.

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Once cooled, keep cake at room temperature in an air tight container. Enjoy!

If placing in the fridge, let it come back to room temperature about half an hour before serving.

 

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