San Diego's Finest Organic Coffee & Tea

Category:
Tea

Matcha Whoopie Pies

Screen Shot 2013-07-09 at 8.24.01 AM Screen Shot 2013-07-09 at 8.20.48 AM

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/

Read More

Chai Spiced Shortbread Cookies

Tea_-2Screen Shot 2013-07-09 at 8.21.00 AM

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.

Screen Shot 2013-07-09 at 8.21.55 AM

 

 

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

 

Read More

Here at Virtuoso we have several delicious organic green teas.  Some options to choose from are

Sencha

Matcha

Green Gunpowder

Moroccan Mint

Tea_-3 Tea_-5 Tea_-11

Cran-Berry Green Tea Smoothies

Screen Shot 2013-07-09 at 8.21.23 AM

Ingredients

  • 1/2 cup frozen cranberries
  • 1/4 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 5 frozen whole strawberries
  • 1 ripe banana $
  • 1/2 cup brewed green tea, cooled to room temperature$
  • 1/4 cup plain soy milk
  • 2 tablespoons honey or packed light brown sugar

Preparation

  1. In a blender, whirl all ingredients until smooth.
  2. Note: Nutritional analysis is per 2-cup serving.
Note:Individually quick-frozen (IQF) technology has made high-quality frozen fruit possible, with a nutritional value on par with that of fresh fruit. Frozen fruit is ideal for using in smoothies, chilling the drink without diluting it as ice would.For a tropical spin, substitute 1 cup frozen pineapple chunks for the blackberries and strawberries.

Read More