Green Tea Cookies

Last of the Green Tea stuff...UNTIL I GET MORE MATCHA POWDER!

anyways, back to this. cookies! I'm bringing them down to socal for this district officer training conference (DOTC) for Circle K. These green tea cookies, and the chocolate chocolate chip cookies that I plan on baking tomorrow.

I found this recipe, but I had adjust the baking temperature and some the amount of some ingredients because it was burning my cookies =( and I wanted more of a green tea and vanilla taste. Also, I ran out of butter, so I subbed 1/4 cup of the butter with veg oil.

Ingredients:

1/2 cup of butter
1/4 cup of vegetable oil
1 cup sugar
2 large eggs
2 teaspoon of vanilla extract
2 3/4 cups of all purpose flour
7 teaspoons of green tea powder (matcha)
1 teaspoon of baking powder
1 teaspoon of baking soda
1/8 teaspoon of salt

Directions:
Beat butter and sugar until creamy.
Beat in eggs and vanilla.
Slowly add in blended dry ingredients.
Mix well to form a soft dough.
Refrigerate for half an hour or longer.
Roll into ball approx containing 1 tablespoons of the dough.
Place onto the cookie sheet and use a fork to make impressions.
Bake at 350 for about 10 minutes.

SO I had followed the recipe and it called for 400 for 10 minutes. and they turned out kinda burnt
then I had put it at 400 for 8 minutes, better, but still a little burnt.
THEN I had an idea, 350! So it was at 350 for a 10 minutes, and they came out perfect!

Recipe from here!
<3 Nina

Green Tea Cupcakes

YUM!
Green Tea Cupcakes for my friend Brandon and Monica's Birthday!
It was Brandon's Taiko concert. I also owed him a birthday thing. I had a couple extras, and I knew how much Monica loves green tea so I brought to her birthday thing.
So I baked these cupcakes for him. It was really fun to make, not good for my wallet though. Matcha powder, at Berkeley Bowl. For 1.4 oz. Guess how much. 7 something. FML!

Recipe was basically the recipe this blogger followed, but I did not halved the recipes.
They were yummy!

Cupcake (from here with some changes)
Ingredients:
1 1/4 cups self rising flour
1 1/2 cups AP flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup soy milk
1 teaspoon vanilla extract
2 tablespoons of matcha powder
Directions:
In a small bowl, add the flours; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not overmix.
Mix in the matcha powder last
Spoon the batter into the cupcake liners, about two tablespoons full.
Bake in a 350° oven for 20-25 minutes.
Cool the cupcakes in the tin for 15 minutes.
Remove cakes from the tins and cool on a wire rack before icing.

Frosting (from here, with little changes as well)
Ingredients:
2 sticks butter
8 ounces or 1 package of Philly cream cheese
2 cups powdered sugar
1 tablespoon of Matcha powder
Directions:
Bring butter to room temperature by letting it sit out for 1 or 2 hours.
Beat butter and cream cheese at medium speed until creamy.
Sift 2 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
Taste! Add more matcha powdered if needed.
Refridgerate to let it set.

DECORATE!

Pictures!
(by Dmitriy again!)
<3 Nina