Matcha, Matcha, Matcha

“Well all I hear all day long is how great Matcha is or how wonderful Matcha is, Matcha, Matcha, Matcha!

So Matcha tea is amazing, if you have been following me on Instagram, you know how much I love it.

For me I have always loved the Green Tea Frappucinos at Starbucks, but I didn’t know there was any Matcha in it.

Oh?

No, my obsession started with a book.

I know, don’t they all.

I picked this particular book up at the library, The Tea Ceremony by Seno Tanaka. It was a fascinating book that went over the history of the tea ceremony, along with discussing Matcha tea, it being the one used in the ceremony (no wonder it is so expensive).

Wow!

One part of the book really stuck in my mind, and that was when they described this one…I guess for lack of a better word, tea party, that had a ton of people and they had to keep getting new dishes and used over 200 of them. Wow, that’s a real tea party.

Wow!

Anyways, I know a lot of people like it because it is supposed to help you loose weight, help keep your brain & heart healthy, gives you healthy energy, stop bad breath, burn calories, build your immune system, help with memory, bring relaxation, help your skin, lower cholesterol, detox, etc. I just like it because it tastes good.

So I had been drinking Matcha for years with the green tea frappucino, but I didn’t start buying my own Matcha until three years ago. My niece used to come every year for the Summer, and on Mondays, my day off, we would go on trips around the world.

Let’s go!

Of course, we didn’t really go around the world. We would travel around the bi-county area recreating famous places/landmarks. She would pick a country, I would do the research on it, and then plan out the day. We would then travel and have the different places “stamp” her passport I printed off.

She wanted to go to Japan, so I planned out our trip. First we made Chocolate Oat Crackles; then we headed to the oldest building in our Gold Rush built town-a Japanese Market (no longer open though), saw the Buddhist Temple Gardens (lucky as they hardly are ever open), the local art gallery (supposed to be the Mori Art Museum), the pet store to pet cats and the cafe next door (supposed to be the Japanese Cat Cafes), Imperial Park, a Cat Bento Box, and ending with the tea ceremony.

Now I live in a small town, so it took some doing to try and hunt down some Matcha. I could have ordered it online, but she wanted to do it the next day, and she was visiting for the summer so I was going to make it happen! I finally tracked down a tiny, and I mean tiny, container for $15 at the health store. The things we do for the ones we love.

We did the ceremony, with what we had (I of course didn’t have the proper tools). But after that, we had Matcha left over, so she and I made our own Green Tea Frappucinos (I’ll post the recipe later) and lattes.

I know some people think Matcha is coarse or gross, but I love it. If you haven’t tried it, I recommend it.

So here is a recipe to make your own Matcha Latte hot or cold:

Ingredients:

  • 2 Tsp of Matcha Powder
  • 2 Tsps of Sugar
  • 3 Tbsps of Warm Water
  • 2 Cups of Milk (Hot or Cold)

Directions:

  1. Put the Matcha powder, sugar, and water in a cup or mug
  2. Whisk together to ensure no lumps (use a matcha whisk or electric stirrer. (My dad was given one and it just somehow ended up in my home.)
  3. If doing hot, warm the milk and pour into the mug. If doing cold, just pour in the mug.
  4. Use the whisk or electric stirrer to combine everything until it is a light green color.

For more Tea posts, go to I Won the Regency Marketplace Giveaway

For more recipes, go to Cheese Round

For more on Matcha tea, go to Tea Chocolate

 

Cheese Round

So my friend is getting married!

Last year she threw me a “Jane Austen Tea Party Bridal Shower

This year, she wanted a “Spring Tea Bridal Shower”. She asked me to make a Cheese Round for the party. The original title of the recipe is Christmas Cheese Round from my sister blog, MysteriousEats.wordpress.com. I’ve made it before for our cheese and fruit/movie parties we always have. We love cheese.

Ingredients:

  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of finely chopped Pecans (I used my blender to take care of it)
  • 8 0z Cream Cheese Brick
  • 1/2 Cup of Chopped Green Onions

Directions:

  1. Combine all ingredients. Pack into a round or ball.
  2. Chill for two hours to overnight.
  3. Serve with crackers or bread

The crackers I chose were Milton’s Everything Crackers (the best!), Organic Triscuit Cracked Pepper and Olive Oil, and the Mary’s Gone Crackers Gluten-Free Crackers. All were from the Grocery Outlet, so they are all $1.99.

YUM!

This is the best cheese round/ball or whatever you want to call it that I have ever had. I could eat the whole thing myself.

I recommend it for your next party or tea party.

For more recipes, go to Scottish Oatcakes

For more recipes from Mysterious Eats, go to Carrot Oatmeal Muffins

For more Bridal Showers, go to Jane Austen Bridal Shower

For more Tea Parties, go to My Niece Wanted a Tea Party

Scottish Oatcakes

I was cleaning out my old room at my parent’s house and I found a pile of papers with recipes on it.

What is this?

I have no clue where this came from, but it sounded good and easy to make. And perfect for tea! (You know me, I’m always looking for something new for tea time.)

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer he rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

So the first one is when I didn’t pay close attention to the recipe, while the second is from following the directions.

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more items to go with your cup of tea, go to Carrot Oatmeal Muffins

Earl Grey Infused Blueberry Smoothie

I LOVE tea!

So when I see tea smoothie’s I’m down for that! A while back I made an Earl Grey Blueberry Smoothie, and it was alright. I liked the concept better than the taste and began searching the internet to see if I could find a better version.

This is based on Mid-Life Crossiant‘s recipe, but I did change a bit.

Ingredients:

  • 2 Teabags or 2 Tsp of Loose leaf Earl Grey Tea.
  • 1 Cup of Milk
  • 1 Tablespoon of Oats (I use Quaker Oats)
  • 1 Cup of Frozen Blueberries
  • 1 Cup of Vanilla Greek Yogurt
  • 1 Tablespoon of Maple Syrup

Directions:

  1. Microwave the milk, or warm in a pan.
  2. Steep the tea in the warm milk for 5 mins.
  3. After tea has steeped, allow milk to cool.
  4. When milk has cooled, put in blender.
  5. Add oats, blueberries, yogurt, and maple syrup.
  6. Blend until smooth.
  7. Serve.

OH MY GOODNESS!!!!!!!

IT WAS SOOOOOOO GOOOOOD!!!!!!!!!

It is one of the best smoothies I have ever, ever, ever had. It was soooo delicious I wished I had more.

For more recipes, go to Carrot Oatmeal Muffins

For more on tea, go to Tea Chocolate

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

Carrot Oatmeal Muffins

I love looking for more recipes to do that go with tea.

This recipe comes from my sister blog, MysteriousEats, I wanted to make it as I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross-So any time I find a recipe that uses up oatmeal in baking, I love to try it.

Yay!!!

But as I was making it I ran into one problem, I had started baking but then realized all my eggs were bad!

What to do?

I went online and found you can substitute with applesauce.

Ingredients:

  • 1 1/3 Cup of Flour
  • 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Brown Sugar
  • 3/4 Cup of Finely Shredded Carrots
  • 1/2 Cup of Milk
  • 1/4 Cup of Unsweetened Applesauce
  • 1/3 Cup of Melted Salted Butter
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine flour and oatmeal.
  3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
  4. Stir in the brown sugar. Mix until all is blended.
  5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
  6. Add the shredded carrots to your bowl and mix them thoroughly.
  7. In a separate small bowl: combine the milk, beaten egg, melted butter, and vanilla. Give it a good stir so that everything is well combined.
  8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
  9. Fill the prepared muffin cups 3/4 full.
  10. Bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.
  11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
  12. Makes about 12 muffins.

Fantastic!

I loved them! So healthy and delicious!

For more recipes, go to Slow-Cooker Bread

For more borrowed from Mysterious Eats, go to Baked Apple Slices

In other news, this is a 100th post, now my 1100th

For the 1000th post, go to Most Romantic Moment In Real Life

For the 900th post, go to But This is Your Hour—When Darkness Reigns

Slow-Cooker Bread

Yum!

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more recipes, go to Basic Shortbread

For more pinterest recipes, go to Blueberry Earl Grey Tea Smoothie

Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

  • 1 Cup of Butter, Softened
  • 1/2 Cup of Sugar
  • 1/4 Teaspoon of Vanilla Extract
  • 2 1/4 Cups of Unbleached All-Purpose Flour
  • 1/8 Teaspoon of Salt

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet.
  7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
  8. Cool 2 minutes on a baking sheet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  A perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more recipes, go to Baked Apple Slices

For more recipes from Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie post, go to Tea and Biscuits