Where Flavours and Nutrition collide..Mini Matcha Dorayaki Pancakes with Mochi~!

It is Tea Time~!

With the recent influence from my part-time research on the nutrition aspects of green tea, it made perfect sense to incorporate this luscious yet nutritious flavour into an everyday treat..

Tea is the most consumed beverage in the world, after water, and originated in China as far back as 2737 B.C.. Within the numerous varieties available in the market, green tea has been priced for its relatively high content of polyphenolics, some of which carry strong antioxidant capacities that may be protective of our cells from becoming damaged.

Despite the nutritionist in me, I am most fascinated by the unique flavour that matcha (powder green tea from Japan) has to offer. From its subtle aroma, to its well balanced bittersweet undertone, it is the perfect ingredient that would bring any sweet treat with an element of surprise.

Just to balance out my health-conscious sense, I have made these dorayaki into bite size treats!

~ Mini Matcha Dorayaki Pancakes with Mochi ~

Makes 24 mini dorayaki

Ingredients

4 Eggs
200g Granulated Sugar
3 tbs Honey
2 tbs Vegetable oil
2 tbs Mirin
1 tsp baking soda
300g cake flour
1 tbs Matcha powder
100mL Water
1 can (300g) Adzuki bean paste with sweet chestnut
Pre-made mochi


Directions


1.     Whisk eggs and sugar till glossy
2.     Sift the flour and matcha powder three times
3.     Combine the water, mirin, baking soda and honey
4.     Slowly add the sifted flour into the egg mix while whisking, followed by the liquids

5.     Mix well and set aside for approx 20 mins, after 20 mins the consistency may need adjusting with a little water
6.     Cook Dorayaki in a pan (very lightly oiled and wipe with paper towel) over medium heat till bubbles appear before flipping (the underside should be nicely browned all over


7.     Served sandwiched together with prepared red bean and mochi pieces

Bon Appetit~!

Can mushroom talk be more vibrant? Shady Oaks features their organic succulent oysters~!

These are some fungus screaming for your loving attention at the farmer's market!

A new creation of three recent graduates, a Newburyport-based operation Shady Oaks Organics teamed up and bring you these succulent bites. Now the recipe-search begins for cooking up a storm!

Please stay tune....

Celebratory cupcakes for the all star nutrition graduate team....PB and banana chocolate delights~!

Recipe is here to be examined..for these nuggets of delight!

~ PB and banana chocolate delights ~

Makes 24 cupcakes

Ingredients

1 cup (2 stick) butter, at room temperature
2 cup granulated sugar
4 large eggs
2 cups cake flour
1 cup all purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup mashed very ripe bananas
1 cup yogourt  (Non-Greek style)
2 teaspoon vanilla extract
Chopped walnuts and peanut butter for decor
Chocolate Ganache Topping - recipe follows

Directions

1. Preheat oven to 350 degrees.  Line your cupcake pans and set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flours, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogourt, and vanilla; mix to combine. Scoop evenly into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. 
4. To decorate, spread a thin layer of peanut butter over the center of the cupcakes, pipe the chocolate ganache topping over the PB, and decorate it with a chopped Walnut.

Bon Appetit~!

~ Chocolate Ganache Topping ~

5 oz good quality dark chocolate
1 cup heavy cream

Directions

1. Chop dark chocolate into small chunks and set aside in a glass bowl.
2. In a small saucier, heat heavy cream just until it comes to a boil, and pour onto the chopped chocolate. Stir the mixture gently and incorporate the chocolate into the cream until it comes together into a velvety consistency (do not over mix). Allow it to set to soft butter consistency inside the fridge (check every 15mins).
3. Using an electric mixer, beat the semi-set chocolate ganache until it is the consistency of whipped butter. It is now ready to fill a piping bag and used to decorate your cupcakes!

A little spice to "uniquify" a beloved treat....Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds~!

Wanting to spice up my dear friends with this treat....perfect for post moving rejuvenation!

~ Cinnamon Ginger Cocoa Rice Krispies Treat with Toasted Almonds ~

6 tbs Unsalted butter
2 x 10 oz package Miniature marshmallow
8 cups Cocoa Rice Krispies
1 tbs ground cinnamon
2 tsp ground ginger
1 tsp salt
8oz slivered almonds, toasted (this can be easily replaced with your favourite nut or unsweetened toasted coconut flakes)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in the spices and salt.
2. Stir in the cereal and nuts until well coated.
3. Using buttered spatula or wax paper evenly press mixture into a well buttered 13 x 13 x 2-inch pan. Allow the mixture to cool.
4. Allow it to solidify prior cutting into desired sizes and shapes.


 ~ Bon Appetit!