Brown Butter Matcha Brownies

Do you love Matcha? I do!

And I’m always on the lookout for a new matcha recipe. I discovered this brown butter matcha brownie recipe on Cooking Therapy, last year around Saint Patrick’s day and thought it would be perfect it makes as it is green. Unfortunately, they were out of white chocolate chips and I had to use regular chocolate. It tasted good, but didn’t look very matcha-y. I decided to try it again and make sure this time I had white chocolate.

Ingredients:

  • ½ cup unsalted butter browned
  • 4 oz white chocolate
  • 2 tbsp matcha powder
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup all purpose flour
  • ¼ tsp flaky salt optional

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
  3. Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
  4. Add white chocolate and matcha powder to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
  5. In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (5-10 minutes).
  6. While mixing, stream in your matcha chocolate ganache from step 4. Whisk until a uniform green batter appears.
  7. Lastly, sift your flour into the bowl. Using a spatula, gently fold the flour into the batter using a until a green batter forms.
  8. Spoon into your prepared baking pan.
  9. Bake for 20-30 minutes.
  10. Take out the brownies and slam them on the counter to get rid of some the air. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes.
  11. Let cool for 20 minutes before serving.

This was absolutely delicious and I cannot stop eating it. I had to give it away to family it is so good.

Cannot stop!

For more Matcha recipes, go to Blueberry Matcha Smoothie

For more desserts, go to Applesauce Cake

For more recipes, go to Twice Baked Potatoes

Books, Tea, and the Trinity: Apple Cinnamon Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but since then have decided to rework these posts. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could plan whatever we wanted to.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

The first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.

This scone recipe comes from the King Arthur Baking Company.

Ingredients:

  • 2 3/4 cups flour
  • 1/3 cup of sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 8 tablespoons of cold unsalted butter
  • 3/4 cup fresh apple, in 1/2″ pieces (about half a medium apple)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce

Topping

  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • milk, for brushing

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
  2. Add the butter to the mixture in the bowl, until the mixture is unevenly crumbly.
  3. Stir in the chopped apple.
  4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  6. Line a baking sheet with parchment; if you don’t have parchment, just use a baking without greasing it. Sprinkle a bit of flour atop the parchment or pan. Or use your scone pan.
  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
  8. To make the topping, stir together the sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
  9. Using a knife, slice each circle into 6 wedges.
  10. Place the pan of scones in the freezer for 30 minutes, uncovered.
  11. While the scones are chilling, preheat the oven to 425°F.
  12. Bake the scones for 18 to 22 minutes, or until they’re golden brown.
  13. Remove the scones from the oven, and cool briefly on the pan.
  14. Enjoy!

These scones were delicious! We instantly devoured them! We had a hard time trying to stop eating.

I also just made them the other day and turned out to be missing some ingredients, having to substitute with more applesauce. The scones were just as good, which is a great marker of the recipe, as the base was strong enough to withstand changes. I highly recommend these scones.

For more from our Books, Tea, and the Trinity tea times, go to Spinach Puffs

For more scone recipes, go to Blueberry Yogurt Oat Scones

For more from the King Arthur Baking Company, go to Snickerdoodles

For more recipes, go to How to Make Royal Milk Tea

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Blueberry Rose Scones

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on).

The first week were inspired by the tea party between Mr. Tumnus and Lucy Pevensie.

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Tea’s Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

Let’s spill the tea.

The second week we were inspired by the time Edmund spends with the White Witch.

“Perhaps something hot to drink?” said the Queen. “Should you like that?”

Yes please, your Majesty,” said Edmund, whose teeth were chattering.

The Queen took from somewhere among her wrappings a very small bottle which looked as if it were made of copper. Then, holding out her arm, she let one drop fall from it on to the snow beside the sledge. Edmund saw the drop for a second in mid-air, shining like a diamond. But the moment it touched the snow there was a hissing sound and there stood a jewelled cup full of something that steamed. The Dwarf immediately took this and handed it to Edmund with a bow and a smile; not a very nice smile. Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

‘It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish and Lemon Butter Sandwiches, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

This recipe comes from Parsnips and Pastries

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, very cold and cut into small cubes
  • 6 ounces fresh blueberries
  • 1 cup half and half
  • 2 teaspoons rose water

Glaze:

  • 1/2 cup confectioners sugar
  • 1–2 tablespoons half and half
  • 1/2 teaspoon rose water
  • dried rose petals

Directions:

  1. First prepare the Rose Water.
  2. Preheat the oven to 400 degrees F.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  4. Using a pastry cutter or food processor, cut the very cold butter into the flour mixture until pea-sized. Do not over-mix. You should still see pieces of butter in the mixture.
  5. Gently fold in the fresh blueberries.
  6. Make a well in the center of the bowl and pour in the half and half and rose water. Stir until just combined. Gently form the dough into a ball and place on a floured surface. Pat the dough down into a circle (about 6-8″ wide and 3/4-1″ thick).
  7. Cut the circle into 8 even triangles. Place the scones on a large, parchment-lined baking sheet. Space about a half-inch apart.
  8. Bake the scones until golden and cooked through, about 15-18 minutes.
  9. Make the glaze by stirring the half and half and rose water into the confectioners sugar until combined. Start with 1 tablespoon of half and half and add from there until the desired consistency is reached.
  10. Drizzle the glaze over cool scones and top with dried rose petals.
  11. For the best taste and texture, scones should be served the day of.

These were delicious but I liked the other Blueberry Scones I made better.

For more from our The Lion, the Witch, and the Wardrobe teas, go to Honey French Toast

For more recipes, go to Salmon, Cucumber, and Radish Canapés

For more scones, go to Cranberry Chai Scones

For more tea posts, go to Jane Austen Birthday Party: Party Favors II

The Magician’s Nephew: Melt-in-Your-Mouth Buttermilk Chocolate Cookies

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). This week we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Savory Beef Hand Pies, Cranberry Feta Pinwheels, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

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I though it would be able to post these faster, but I have really fallen behind and I’m trying hard to catch up though!

tea
And food to go with.

I had made something and I had all this buttermilk left over and nothing I could think of to do with it. So I started looking around online for a recipe. The only thing I could find that wasn’t too time consuming and I had all the ingredients for was Big Flavors from a Tiny Kitchen’s Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Ingredients:

  • 2 cups Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup Dutch process cocoa powder
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate baking chips (or another cup of chocolate chips)

Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet. (I used foil).
  3. In a medium bowl, whisk together flour, baking soda and salt and set aside.
  4. In a large microwave-safe bowl, melt the butter.
  5. While the butter is still warm, add the cocoa powder to the butter and whisk until smooth.
  6. Then whisk in sugar, vanilla extract, and buttermilk.
  7. Gradually add the flour mixture and stir until no streaks of flour remain.
  8. Gently stir in the chocolate chips.
  9. Drop dough by heaping tablespoons onto the prepared baking sheet, leaving a few inches in between each cookie to allow for spread.
  10. Bake for 10-14 minutes, or until cookies are set around the edges.
  11. Cool for 3-5 minutes, then transfer to a wire cooling rack.

These were delicious and I just know I’ll be making them again when I have leftover buttermilk; such as after I make my Irish Soda Bread.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Savory Beef Hand Pies

For more recipes, go to Cinnamon Bun Scones

For more cookie recipes, go to The Picture of Earl Grey Tea Cookies

For more desserts, go to Easy Fruit Tarts

For more tea posts, go to Brisket and Slaw Roulades

The Magician’s Nephew Tea Party/Book Club: Parmesan and Chive Scones

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

The second week week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Ham & Apple Sandwiches, Cucumber Aioli Canapés, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our third dinner with scones.

This comes from Tea Time Magazine‘s 2020 Sept/Oct issue. The original recipe calls for dates, but I don’t like dates so I just took them out.

Ingredients:

  • 3 Cups of All-Purpose Flour
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Cold Unsalted Butter, Cubed
  • 1/2 Cup of Parmigiano-Reggiano Cheese
  • 2 Tablespoons of Chopped Fresh Chives
  • 1 1/4 Cups + 1 Tablespoon of Cold Heavy Whipping Cream, Divided

Directions:

  1. Preheat the oven to 375 degree F
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  4. Add cheese and chives, tossing to combine.
  5. Add 1 1/4 cups of cold cream to flour mixture, stirring until a dough begins to form. Gather dough into a ball in the bowl.
  6. Turn out the dough onto a lightly floured surface and knead 3-4 times.
  7. Using a rolling pin, roll out the dough to 3/4-inch thickness.
  8. Fold dough into thirds (like an envelope). Roll dough again to a 3/4 inch thickness.
  9. Using a 2 1/4-inch round cutter, dipped in flour, cut dough without twisting-rerolling scraos once.
  10. Place scones 1-inch apart on the prepared baking sheet.
  11. Freeze for 10 mins.
  12. Brush tops of scones with remaining 1 tablespoon of cream.
  13. Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 mins.
  14. Let cool on baking sheet for 5 mins.
  15. Serve warm or at room temperature.

These were delicious! I loved them and will most likely make them again.

For more from The Magician’s Nephew Tea Party/Book Club, go to Lemon Gingerbread Cake

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Fotina Flower Puffed Pastry

For more scone recipes, go to Dark Chocolate Ginger Scones

For more tea posts, go to Turkey-Apple Tea Sandwiches