I’m really not a fan of baking… just sayin’. So, when I feel a sweet tooth coming on it has to be a super easy recipe or I’m out! This quick Matcha Cheesecake Muffins recipe will satisfy your sweets craving without a ton of steps. It’s sweet but has that wonderful depth of flavor from the matcha green tea powder. And how pretty are these swirls of marble? Just use a sharp knife to create this pretty pattern on the muffins. These are big ass muffins, so share one with a friend (or NOT!). If you like this recipe, you’re gonna love our Matcha Green Tea Cupcakes! It’s love at first bite!
Swirls of matcha green tea cheesecake batter and chocolate create this gorgeous muffin that’s so easy to create!
The cheesecake batter is made with matcha green tea powder, cream cheese and melted white chocolate.
Three layers of the batter are placed in a large muffin tin.
Swirl the matcha green tea cheesecake batter with chocolate muffin batter to create this beautiful marbled design.
This recipe makes six large Matcha Cheesecake Muffins. Love at first bite!
- For the cheesecake:
- 8 ounces cream cheese, room temperature
- ¼ cup sugar
- 1 tablespoon matcha powder
- 5 oz. white chocolate, melted
- 1 egg, room temperature
- For the muffins:
- 6 tablespoons unsalted butter, diced
- 6 ounces semi-sweet chocolate chips
- ½ cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup flour
- 1 tablespoon cocoa powder
- Pinch of salt
- Preheat the oven to 350 degrees. Spray a six-muffin tin with cooking spray.
- Make the cheesecake: Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
- Make the muffins: Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
- Layer the muffin tin: spread ¼ of the chocolate muffin mixture at the bottom, ¼ of the matcha mixture in the middle, and ¼ of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.
Adapted from: www.ful-filled.com
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Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies, fresh local ginger from Red Earth Organic Farms, and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire!
This lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!
Gorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!
Roast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.
Freshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.
Stir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro!
- 4 tablespoons canola oil (divided)
- 1 head purple cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- Salt & pepper
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- 1 cup white button mushrooms, sliced
- 2 tablespoons sambal oelek (Thai red chili paste)
- 1 tablespoon fish sauce
- 2 tablespoons mirin wine
- Juice from 2 small limes
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sugar
- 1 pound large shrimp, peeled and deveined
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
- Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
- Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
- In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.
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There’s nothing that says summer like melt-in-your-mouth Lobster Rolls! They remind me of my many trips to New England where one must indulge in fresh Maine lobster rolls! So, here’s our take on an Asian-inspired version using Chinese steamed buns (a.k.a. “Bao”) instead of the standard hot dog bun. This recipe couldn’t be easier! We used cooked lobster for a short cut (Whole Foods will steam the lobster for you!), but you can buy it frozen or cook the lobster yourself. We also cheated a little by using Pillsbury Grands, which is available at your local grocery store, and steamed them in a bamboo steamer. Easier than making these steamed buns from scratch! Serve with a side salad of Spicy Fennel and Broccoli Slaw and chips for a perfect summer picnic! (If you like this recipe, try our Slow Cooker Pulled Pork Bánh Mì sandwich!)
Succulent and sweet, these Asian-inspired lobster rolls will remind you of a balmy summer’s day in New England!
Steam the buns in a bamboo steamer for perfect Chinese “bao” buns!
The buns will puff up when steamed. Then fill them with the lobster salad mixture!
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- ¼ cup reduced-fat mayonnaise
- 1 tablespoon sambal oelek
- 1 teaspoon fresh lemon juice
- 1½ pounds cooked, shelled lobster meat, cubed
- 1 celery stalk, sliced
- 1 tablespoon red onion, chopped
- 2 green onions, sliced
- 1 teaspoon lemongrass, finely chopped (white parts only)
- Zest from ½ lime
- 1 tablespoon fresh cilantro, chopped
- 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
- To make the aioli: In a small bowl, whisk together mayonnaise, sambal oelek and lemon juice. Set aside.
- In a medium bowl, combine lobster, celery, red onion, green onion, lemongrass, lime zest, and cilantro. Fold in the aioli mixture. Set aside.
- Separate dough into 8 biscuits. With fingers, flatten each into rounds about ½ inch thick. Fold over to form half-moon shape; place in steamer or bamboo steamer lined with parchment paper. Set steamer on top of wok or saucepan with boiling water. Steam 10 minutes; cool completely.
- Cut buns in half, but not completely through, to form a pocket. Stuff buns with lobster salad mixture and serve immediately on a platter. Serve with a side of potato chips or your favorite side, like Spicy Fennel and Broccoli Slaw!
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