Sake and Matcha replace coffee and Kahlua in this delectable green tea dessert
I absolutely love tiramisu and am always experimenting with new versions of this delicious dessert. Walking through Central Park I was captivated by the beautiful cherry blossoms exploding throughout the park. It’s as if these trees are screaming to be let out after a long, cold winter. The pink and white blooms look so beautiful against the bright blue sky and sprinkled on the ground after they fall. Spring is my favorite time of year. A season of hope for new things to come.
The cherry blossoms reminded me of a delicious sweet, dry sake that I had tasted a couple of weeks ago. The sake is called Kizakura”Hana Kizakura” and it is made from a yeast extracted from cherry blossoms. The result is a lightly sweet, dry sake that reminds you of walking through a cherry orchard. This sake is the perfect Spring/Summer aperitif and can also be used for sake martinis. You can purchase the sake here through TIPPSY SAKE. I decided to develop a recipe for matcha tiramisu using this sake. The matcha tiramisu is light, aromatic and is perfect to serve in the Spring and Summer. Matcha Tiramisu is quite simple to prepare and is a no bake dessert that requires time in the refrigerator. This makes it ideal to serve when you have company coming over.
Fill a sauce pan with an inch of water and bring the water to a simmer. Place the egg yolks and sugar in a heat proof bowl and place over the sauce pan. Make sure the heat proof bowl is not touching the water, it needs to be over the water. Beat the mixture until pale yellow and triple in size. This will take around 8-10 minutes. When the egg yolk mixture is ready, remove it from the heat and allow it to cool slightly while you beat the heavy cream in a separate bowl. Once the heavy cream is beaten into soft peaks, fold the whipped cream into the egg mixture. Be careful not to deflate the cream, you want to gently incorporate the two.
What Kind of Matcha Should I Use?
There are many different varieties of matcha available. I love the matcha from tea forte. It’s stone ground, smooth and bright and works perfectly with the creaminess of the tiramisu. There are flavored matcha as well. Adagio teas makes a delicious chocolate matcha that is great for sprinkling on top of the matcha tiramisu. For this recipe I mixed the matcha with water and sake to dip the ladyfingers in. The best technique is to mix the matcha with a little boiling water to form a paste and then add the rest of the boiling water and sake. This will help to incorporate all the matcha into the liquid.
An easy and delicious coffee cake with a sugary glaze
The term Coffee Cake simply means any cake that is intended to be eaten with coffee. This cake can be eaten in the morning or with a cup of tea in the afternoon. The ingredients come together very quickly so it is an ideal recipe to make if you do not have a lot of time but would like to bake something homemade. I make this recipe in one big 9 x 13 pan but it would also work in individual muffin tins. Coffee Cakes are typically a moist crumb cake flavored with cinnamon and sugar. Some recipes use sour cream or yogurt but I prefer to use milk. I feel that milk add the right amount of moisture without making the cake too heavy. I also do not feel that you need a lot of butter or oil in the recipe. After many tries I have figured out the exact amount of butter and oil that is necessary to create a light cake that has the right amount of cinnamon and sugar.
The one thing I can promise is that when this Cinnamon Coffee Cake is baking in your oven everyone in your house will say “Oh, that smells so good.” There is something so delicious about the smell of cinnamon and brown sugar baking in the oven. In this recipe I layer the cinnamon and brown sugar in the batter so there is a good ratio of batter to cinnamon sugar. I drizzle a little melted butter over the cake before it bakes in the oven. After the cake comes out of the oven I let it cool for 10 minutes before drizzling the coffee cake with a sugar glaze. The sugar glaze looks so pretty on top and works well with the brown sugar and cinnamon flavors.
This is a perfect Coffee Cake to serve at brunch time or if you are having some friends over for coffee. I really like to serve it warm fresh out of the oven or reheated. To reheat the coffee cake in the oven you will need to wrap it in foil and warm it at 325. You can also use a microwave to warm up the cake. You want the coffee cake to be warm, not hot. The Coffee Cake will stay fresh for 2 days out of the refrigerator or 5 days in the refrigerator. You can even freeze the Coffee Cake for up to a month. Just make sure you store the Coffee Cake in an air tight container.
Some Delicious Variations:
You can add fruit in the middle of the coffee cake as well.
Mash a cup of fresh or frozen raspberries with a half of tablespoon of cornstarch.
Chop up some walnuts or almonds
A cup of mini semi sweet chocolate chips
Add 1/4 tsp of instant coffee to glaze to give it a little coffee flavor
Spoon the added ingredients over the first layer of batter before you sprinkle on the brown sugar and cinnamon.
mix flour, baking powder, baking soda, salt and sugar together
In a seperate bowl mix eggs, milk, vanilla and ¾ cup oil or melted butter together
add wet ingredients to dry ingredients and mix well
lightly grease a 9 x 13 pan and pour half the batter in. Batter will be a little thick so shake pan to spread out evenly.
mix together brown sugar and cinnamon and spread half over batter
use a spoon to add spoonfuls of batter over the top and gently spread out with wet fingers.
top with remaining cinnamon and brown sugar
drizzle with 3 tbsp melted butter
Cover with foil and bake in oven for 20 minutes then remove foil and bake for another 20 minutes until toothpick inserted in middle comes out clean. Do not overbake or it will be dry.
let cool for 10 minutes then drizzle with glaze
Batter will be thick so spreading the second layer may be tricky. You should place spoonfuls of batter over the top and wet your fingers to gently spread the batter so you do not disturb the cinnamon layer.Coffee cake is best eaten warm. To reheat, wrap lightly in foil and heat in 300 oven for 5 minutes or reheat for 45 seconds in microwave
Crisp Matzo is coated in Caramel and Melted Chocolate
This chocolate- caramel matzo recipe is great to serve for dessert after Passover dinner. Break the chocolate-caramel matzo up into pieces so it’s easy for people to grab a piece. This recipe was given to me years ago by my dear friend Caryn and I continue to make it every year. It is quick, easy and fun to make and it is absolutely delicious. I like to keep the caramel layer thin so it is like a thin sheet of caramel between the chocolate and the matzo. Have fun with this recipe. Add more chocolate chips if you want a thicker coating. I guarantee your chocolate-caramel matzo will come out absolutely delicious.
After spreading out the chocolate top with crush walnuts or peanuts
I am so excited to share this with you! I have been experimenting with a chocolate bread recipe. I wanted to come up with one that was a combination of brioche and babka. A sweet, but not too sweet, dough layered with just the right amount of semi sweet chocolate. Of course the chocolate bread also had to have a crumb topping. If we are going to go for it well then let’s go for it. I used my cinnamon roll recipe as the base of the dough but added an additional egg yolk, some vanilla extract and a little extra butter. So should we call this Babka, Brioche or Briochka? The dough is softer and fluffier than a typical babka, more like a brioche but it is cut and twisted like a babka so really I guess Briochka is probably the best name.
The result is a buttery, sweet brioche style bread with layers of chocolate running throughout. It’s sweet but not too sweet. The chocolate filling for the babka is made by melting butter and semi sweet chocolate morsels and then mixing in confectionary sugar and cocoa powder to make a chocolate paste. The paste is then spread over the rolled out dough before the dough is rolled. The technique is very similar to cinnamon rolls but we cut the roll in half instead of slices. Each half will fit in one loaf pan. The half is cut vertically and then twisted before being placed in a loaf pan sprayed with baking spray or greased with butter.
How do I prevent gaps in my babka?
No one likes large gaps of air between their layers of babka. There are a few ways to prevent this.
Roll the dough slowly and tightly. Pull the dough slightly back as you roll forward.
Spooning a little half and half over the dough after the second rise will help keep the layers together
Brush top of dough with egg wash before sprinkling on crumb topping
Let bread cool for 15 minutes in pan before you remove babka to cut
Can I Use a Different Filling in the Babka?
Yes, you can fill the dough with several different fillings. Spread Nutella over the dough before rolling or try raspberry jam or cinnamon, butter and brown sugar. You can also add chopped walnuts or raisins if you like. Be creative.
I have been trying to perfect the cinnamon roll recipe for awhile. Some are too dry, some are too cakey, some don’t have enough cinnamon, some are too sweet. I have finally perfected the recipe. After many tries, and I’m sure a few extra pounds, I have come up with a recipe that has the perfect amount of sugary cinnamon with the right softness of dough.
This recipe does not require a lot of ingredients but it does require some time. The rising process is very important in yielding fluffy rolls that goes oh so well with the cinnamon and brown sugar filling. I also think adding a bit of half and half or milk before baking the rolls keeps the rolls moist and gooey and the filling doesn’t dry out. I use instant yeast in this recipe and bread flour. You can substitute all purpose flour and active dry yeast if that’s all you can find. If you are using active yeast you will need to dissolve it in warm (not hot) milk before adding the sugar and eggs. I think instant yeast is easier to work with because you just add it to the flour and it doesn’t need to be activated but really either is fine. Just make sure that your yeast isn’t old. I also like King Arthur bread flour instead of all purpose. King Arthur makes amazing flour. The bread flour is higher in gluten and has 12.7% protein which results in a loftier and consistent texture. I use this flour in all the bread I make. It is also great for homemade pizza dough. If you don’t have bread flour do not worry, you can use all purpose and the rolls will still be delicious. The final touch to making these rolls exceptional is spooning some half and half or milk over each roll after they have risen and before you bake them in the oven. This prevents the rolls, and filling from drying out.
I like a simple powdered sugar frosting, I do not like cream cheese frosting on my cinnamon rolls. I think its too heavy and takes away from the lightness of the rolls. The cinnamon rolls are sweet and decadent enough, the frosting should just add a bit of glaze to the top.
Can I make the dough the night before?
Yes, you can make the recipe up to when you are suppose to let the rolls rise for a second time. Cover the pan tightly with plastic wrap and place in refrigerator for up to 24 hours. Take the rolls out of the refrigerator and let them rise for about an hour before baking. They should be double the size as when you put in the refrigerator. After the rolls have risen pour half and half over them. Let the half and half absorb into the rolls. Gently pour out liquid that has not been absorbed and bake in oven as directed.
Baking is a great indoor activity. It’s fun to do alone or with friends and family. Christmas cookies should not only look good but they should also taste great. This is a simple recipe that comes together in a matter of minutes. I have been using this recipe since my children were small and each year we set aside an afternoon to bake and decorate cookies. I used to love when they actually believed that they were making cookies for Santa which is why we started calling them Santa Cookies.
This Sugar Cookie recipe is easy and absolutely delicious. It is much easier to roll the dough when it is slightly chilled so you should divide the dough into four pieces, roll them each into a ball and chill. Take them out of the refrigerator when you are ready to roll and cut out the shapes. After cutting the shapes re-roll the scraps and put back in refrigerator for a few minutes so you can use all the dough. This recipe should make about 3 dozen cookies depending on the size of the cookie cutters. We like making a variety of sizes, some bite sized and some that are 2 or 3 inches. It’s really up to you.
Carefully use a spatula to lift the cookie off the surface and place it on a parchment lined baking sheet. Do not overtake the cookies, they should only take 8 to 10 minutes. Remove them from oven when the edges start to turn a very light brown. Let cool completely before frosting. I recommend making your own frosting and placing it into squeeze bottles. Squeeze bottles makes frosting the cookies much easier and the frosting will not dry out as quickly. The frosting needs to have a little corn syrup in it in order to dry with a nice sheen on top. This makes the cookies absolutely beautiful. Use food coloring to color the frosting and place each in a separate bottle.
The cookies can be stored for 5 days in an airtight container. They are so festive and fun to make and look beautiful served after dinner on Christmas Eve or Christmas. The cookies also make a great homemade gift. Buy cookie boxes or tins and wrap a beautiful red ribbon around it to give as a holiday gift to friends and family. Homemade gifts are so thoughtful to give, especially edible ones. They are gifts that took your time to make, which is the greatest gift of all. Please share your cookie pictures with me on instagram by tagging @itsjennsview . I would love to see how they come out!!!