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Organic

Butternut Rooibos Pizzettas

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Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon plus 1 1/2 tsp. rooibos tea leaves
  • 2 medium-large butternut squashes
  • Drizzle of olive oil for baking sheets
  • 1 teaspoon fine sea salt
  • Pepper
  • 2 tablespoons chopped fresh chives

Preparation

  1. 1. Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
  2. 2. Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless “necks” of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
  3. 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
  4. 4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.
Note: Nutritional analysis is per squash slice.

 

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Matcha Whoopie Pies

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CAKES

  • 2 cups flour
  • 1/2 cup Dutch-process cocoa powder, such as Droste
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1 cup buttermilk
  • MATCHA FILLING
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons matcha*
  • 3 ounces cream cheese
  • mascarpone
  • 6 tablespoons unsalted butter, at room temperature

Preparation

  1. 1. Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
  2. 2. Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
  3. 3. Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
  4. 4. Line 2 large baking sheets with parch­ment paper or Silpat mats*. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
  5. 5. Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
  6. 6. Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
  7. *Chill matcha after opening to slow oxidation. Silpats (silicone baking mats) prevent sticking.
Note: Make ahead: Cakes, up to 3 days, stored airtight at room temperature between sheets of parchment; filling, up to 2 days, chilled (bring to room temperature before spreading).

 

http://www.myrecipes.com/recipe/matcha-whoopie-pies-50400000119091/

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Chai Spiced Shortbread Cookies

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Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground fennel seeds*
  • 1/2 teaspoon ground cardamom
  • Leaves from 1 English Breakfast tea bag
  • 1 cup white chocolate chips

Preparation

  1. 1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
  2. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  3. 3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
  4. *Grind in a clean coffee grinder or in a mortar.
  5. Make ahead: Up to 3 days, stored airtight.
  6. Note: Nutritional analysis is per cookie.

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Chai – Cherry Walnuts

  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons vegetable oil $
  • 1 1/2 cups walnut pieces
  • 1/2 cup dried tart cherries

Preparation

  1. Preheat oven to 350°. In a small bowl, whisk together spices, salt, and pepper. Add brown sugar, oil, and walnuts. Gently toss and rub nuts in mixture until evenly coated.
  2. Spread walnuts on a rimmed baking sheet and bake, turning nuts halfway through baking, until light golden, 10 to 15 minutes total. Let nuts cool completely.
  3. Toss walnuts with dried cherries.
  4. Make ahead: Up to 1 week.  Note: Nutritional analysis is per 1/4-cup serving.

Sunset Magazine Recipe

 

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