♥ Matcha Chocolate Pistachio Cups ♥

Are you sick of chocolate peanut butter cups? Let's make something different. Totally different!

Thanks Jamieanne from the Sweetest Kitchen for the inspiration!

This is a chocolate cup filled with my homemade pistachio butter, with added organic sweetener and a pinch of matcha green tea which we all love! And guess what? You got Matcha Pistachio Butter!

These mini matcha chocolate pistachio cups are going to be a great gift in Valentine's Day. 

Let's Go Green!

Credit to Natvia for keeping down our calorie intake.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from Sweetest Kitchen
Make 10-12 mini cups
You'll need:
For filling
96g Homemade Pistachio Butter
1-2 tsp matcha powder
25g (1/8 cup) Natvia

For chocolate shell
140g (3/4 cup) good quality white chocolate
1/2 tsp matcha powder

How to make matcha green tea chocolate pistachio cups:

1. Line a mini cupcake tray with mini cupcake wrappers. Set aside.
2. For the filling, add matcha powder, Natvia to pistachio butter and mix until well combined.
3. Divide the mixture into 12 balls, about 1 teaspoon each. Set them aside.
4. For the chocolate shell, melt chocolate in a bain marie, or in a heatproof bowl over simmering water. When it is melted and smooth, remove from heat and sift in matcha powder. Stir to combine. Adjust with more matcha to reach your desired color.
5. Place 1 teaspoon of matcha chocolate into each mini cupcake liner. Place in the fridge for 15 minutes to set. 
6. Place pistachio filling into each chocolate cup and flatten slightly. Pour 1 teaspoon or more matcha chocolate on top to enclose the filling. Smooth the top with a spoon. Refrigerate mini cups until set.

With all my love <3

Share:

♥ Homemade Pistachio Butter ♥

Homemade nut butter is so healthy as compare to the commercial ones. Few years ago, I am obsessed with making all my nuts butter: hazelnut butter for my granola, and peanut butter for my pb fudges. 

Sometimes the amount of oil added depends on the oil content of your nuts. Mine does come out with enough natural oil to keep its consistency desirable. If necessary, I would recommend using flavorless oil such as rice bran and grape seed, but absolutely not olive or peanut oil!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

You'll need:
For filling
120g (1 cup) pistachio nuts, shell removed
1 tsp salt
1 tbsp flavorless oil

How to make homemade pistachio nut butter:

1. Place pistachio nuts in a skillet over medium heat. Dry roasting them until fragrant.
2. Add roasted pistachios and salt in a food processor for 15 minutes or until clump into a ball. Slowly add vegetable oil to thin out the nut butter, until it reaches the consistency of store bought peanut butter. 
3. Serve with apple slices, biscuit crackers or oatmeal. Or make my matcha chocolate pistachio cups!

With all my love <3

Share:

♥ Pandoro Cheesecake Pudding ♥

Christmas is already over, but a Pandoro is still found at home.

Pandoro is a classic Italian yeast bread, sweet, golden, spongy and is very popular during Christmas or New Year times. It is very similar to a Panettone but without dried fruits. In the recipe, I added dried cranberries to bring back the panettone style, and how can you go wrong when they are baked with a cream cheese, egg and milk mixture? 

This is not a typical bread and butter pudding mix, but much more like a cheesecake pudding. And surely they are best to serve warm with a drizzle of vanilla custard during breakfast!

Credit to Natvia for keeping down our calorie intake.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
1 Classic Pandoro, cut into cubes
200g (1 cup) dried cranberries
250g (8oz) cream cheese
130g (2/3 cup) Natvia
2 eggs
1 tsp vanilla
240ml (1 cup) whole milk

How to make cream cheese bread pudding:

1. Preheat oven to 180 C. Arrange and divide pandoro pieces evenly among greased muffin tin. Sprinkle with dried cranberries.
2. In a large mixing bowl, beat cream cheese, Natvia, eggs and vanilla until well blended. Gradually add milk and mix to combine.
3. Pour cream cheese mixture over pandoro pieces. Let stand for 20 minutes.
4. Bake for 20-25 minutes or until golden brown and set in the center.
5. Serve warm, sprinkle with powdered sugar or drizzle of vanilla custard if desired. 

With all my love <3

Share:

♥ Matcha Cranberry Granola ♥

Less sugar, less fat and healthy food? The question is, how to bake healthier? Thanks Natvia for offering this great way to bake organically with less calories!

Natvia is a sweetener which is made out of organic stevia. This 100% natural sugar is a great healthy substitute to our white sugar because it is 97% less calories, that is only 0.4 calories per serving! 

How great is that?

As a 1 for 1 replacement in this recipe, I used Natvia instead of brown sugar to produce this low carbs, non-artificial and high-antioxidant green tea breakfast granola.

The combination of matcha and cranberry has also assembled the theme colour of Natvia as the first credit to Natvia.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

You'll need:
180g (2 cup) old fashion rolled oats
110g (1 cup) chopped walnuts
2 tbsp matcha powder
1 tsp salt
1 tbsp Natvia
3 tbsp rice bran oil
4 tbsp honey
110g (1 cup) dried cranberries

How to make matcha green tea granola:

1. Preheat oven to 180C. Line a baking sheet with aluminium foil, set aside.
2. In a large mixing bowl, combine rolled oats, walnuts, matcha powder, salt and Natvia.
3. Add rice bran oil or any other vegetable oil, honey. Mix well to combine.
4. Spread evenly onto prepared baking sheet and bake for 30-35 minutes. Toss occasionally.
5. Remove from oven and toss in dried cranberries while granola is still warm. Let cool completely and store in airtight container.

With all my love <3

Share: