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: Rice Krispies Chocolate Chip Cookies

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. 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 have fallen behind in posting and are trying desperately to catch up.

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 make whatever we wanted to.

For 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 Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.

This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.

“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

These are soo delicious! I love making them and once you try them, you will love them too!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream Scones

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 Magician’s Nephew: Snickerdoodles

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 was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.

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

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So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.

Ingredients:

  • 1 cup (184g) shortening
  • 1 1/2 cups (298g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups Flour
  • Cinnamon Sugar

Directions:

  1. Preheat the oven to 400°F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
  4. Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
  5. Beat in the vanilla, cream of tartar, baking soda and salt.
  6. Then add the flour, mixing slowly until combined.
  7. Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
  8. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
  9. Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
  10. Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
  11. Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
  12. Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.

These were delicious and a perfect addition to our tea time.

teamansfieldpark

For more from The Magician’s Nephew Tea Party/Book Club, go to Prosciutto Wrapped Asparagus

For more recipes, go to Cranberry Chai Scones

For more pie recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more tea posts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

The Magician’s Nephew Tea Party/Book Club: Cranberry Chai Scones

So every Wednesday, starting last 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 was 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 we had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger SconesCurried Egg Salad Triple Stacks SandwichesTurkey-Apple Tea SandwichesFotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive SconesCucumber Aioli CanapésHam, Cheddar, and Apple Tea SandwichesCranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

The fourth week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Easy Fruit Tarts.

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That brings us to week six, when we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Cranberry Feta Cheese Pinwheels, Savory Meat Hand Pies, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.

As I was unable to share these earlier I’m catching up now and am starting with scones of course!

jamaicainneatfooddinner

This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.

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YUM!

Ingredients:

  • 3/4 Cup of Whole Milk
  • 3 Tablespoons of Masala Chai Loose Leaf Tea
  • 2.5 Cups of Flour
  • 4 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 5 Tablespoons of Unsalted Butter, cubed
  • 1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
  • 1/2 Cup of Dried Cranberries
  • 2 Medium Eggs
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
  5. Stir in 1/4 cup of sugar and then the cranberries.
  6. Using an infuser or fine-mesh sieve, strain infused milk.
  7. In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
  8. Add egg mixture to flour mixture, and stir until dough begins to form.
  9. Working gently, being mixture together with hands until the dough forms.
  10. Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
  11. Using a rolling pin, roll out dough to a 1-inch thickness.
  12. Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
  13. Place scones on the prepared baking sheet and freeze for 30 minutes.
  14. Preheat ovens to 400 degrees F.
  15. Sprinkle tops of scones with 1 tablespoon of sugar.
  16. Bake until scones are lightly Golden, 16-18 minutes.
  17. Serve immediately.
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These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)

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For more from The Magician’s Nephew Tea Party/Book Club, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies

For more recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe

For more scone recipes, go to Cinnamon Bun Scones

For more tea posts, go to Savory Meat Hand Pies