Matcha Shortbread Wings

I've recently discovered the joy that is Steepster. It's like facebook for tea. There are reviews, discussion boards, places to keep track of the teas you've had and the teas you'd like to try. Even some trading and info on free samples! I'm going through one of my tea obsession phases, you see. It's not that I don't always enjoy tea, but there are times when I get more enthusiastic about it than usual. 

I think part of it is the element of service and community in tea drinking. I love carefully measuring, brewing, pouring, and seeing that turn into something unique and lovely. It's warm and comforting. On my spring break trip, since I couldn't bake but was dying for a way to somehow nourish people, I made tea. I yearned to facilitate, and I found a way I could. 

(In the background) On the left: Awkward family photo calendar. On the right: Actual family photo

So I've had these cookie cutters shaped like little wings that can hook on the edge of a teacup. Adorable, right? What better way to use them than to make little cookies with actual tea in them? Time to break out the matcha. The cookies are a pretty sage green with a subtle tea flavor in the back of your mouth. The dough is a deep forest color and much more powerfully flavored, so know that it will become more muted with baking. Add more tea if you'd like a more robust flavor. 

Matcha Shortbread Wings 

10 Tbsp butter, room temperature

1/2 cup granulated sugar

1/2 cup powdered sugar 

2 egg yolks

1 cup cake flour

3/4 cup all purpose flour

2 tsp matcha

2 Tbsp milk

Preheat oven to 375F. Line baking sheets with parchment paper and set aside.

In a medium mixing-bowl, cream together the butter and sugars with a spatula. Add the egg yolks and mix it in thoroughly.

In another bowl, combine the flours and matcha, and stir with a whisk to remove any lumps. Add to the butter mixture and beat it until combined, adding milk as necessary.

On a clean, lightly floured (or powdered sugared) surface, roll out the dough to about 1/2" thickness. Cut out shapes with a cookie cutter or cut into squares. Place on baking sheets and bake for 5-9 minutes, or until edges are slightly golden. Cool on a wire rack. Enjoy with tea!

Chocolate Tea Cakes

Uff da. I'm beat. So much going on in the school world. On the plus side, I get to go home for Thanksgiving break in a few days. I can do it! Home stretch!

I used Thai Chai tea from Adagio. Yum.

My birthday is on Monday, and I wanted to make something innovative...and I do like tea...so...tea cake? Whenever I try to brew tea into a dessert, the flavor doesn't come through very strongly. But I read on Cupcake Project that if you infuse the tea in butter, it'll come across really strongly. It...kind of didn't work for me. This could perhaps be due to the fact that instead of a strainer, I was using a slotted spoon, so I couldn't squeeze all the juices out of the leaves.

Overall they were pretty good. Smelled amazing, but were a little drier than I like in a cake. I think this had something to do with using butter instead of oil, which is what is in my favorite chocolate cake recipe. But brewing tea in boiling oil seemed dangerous. Also, chocolate cream cheese frosting. Where have you been all my life? Favorite part, hands down.

Tea Infused Chocolate Cakes with Chocolate Cream Cheese Frosting

Ingredients

• 1-1/2 cups boiling water
• 3/4 cup unsweetened cocoa powder
• 2 cups and 1 tablespoon all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup butter, melted and infused with strong tea (probably a flavored black)
• 1-2/3 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cupcake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder, cinnamon and salt; set aside. 
2. After tea has visibly tinted the melted butter, strain the leaves out and discard them.
3. In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spoon batter into pans, each cup about 2/3s full.
4. Bake in preheated oven for 15-20 minutes. Allow to cool.

Chocolate Cream Cheese Frosting

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons strong tea
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1/2 cup unsweetened cocoa powder

In a bowl, beat together the cream cheese, 3 tablespoons tea, confectioner's sugar, butter, vanilla and cocoa to a spreadable consistency. Beat in additional tea if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.