Matcha Green Tea Heart Cookies

Sweets | February 14, 2017 | By

Who doesn’t love cookies on Valentine’s Day, am I right? Just had to make these beautiful heart-shaped green tea cookies to fuel the romance!  Matcha green tea powder gives these sugary cookies their vibrant color, and they could not be any easier to make. I heard green tea powder is an aphrodisiac (did I make that up)? With so few ingredients you’ll be on to the “next course” in no time!  Ooh-la-la! ❤ ❤ Happy Valentine’s Day everyone!

Line a baking tray with parchment paper to bake these heart-shaped cookies.

Beautiful in color, add the finishing touch to these cookies with a dusting of powdered sugar.

Matcha Green Tea Heart Cookies
 
Author:
Serves: 2 dozen
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon Matcha green tea powder
  • Pinch of salt
  • 2 drops green food coloring
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 325 degrees. Line a large baking tray with parchment paper and set aside. In a large bowl, combine the flour and Matcha green tea powder. Set aside.
  2. Cube the butter and place in a mixing bowl along with the egg yolk. Beat the butter and egg together and add in the sugar to cream. Add the food coloring and mix until well blended. Slowly add in the flour mixture and salt and beat until mixed well. Remove the dough and knead together on a floured surface forming a ball, making sure there are no more gooey crumbs. Seal with plastic wrap, flatten, and place in refrigerator about 30 minutes until firm.
  3. When ready to use, roll out the dough onto the floured surface until flattened to about ½-inch thick. Cut out cookies using a heart-shaped cookie cutter, placing on the baking tray about 1 inch apart. Bake cookies about 15 minutes, until just slightly brown on the edges. Let cool on a wire rack. Dust with powdered sugar before serving.

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Thai Pesto Zucchini Noodles with Shrimp Meatballs

thai pesto zucchini shrimp

Seafood | February 7, 2017 | By

This Thai Pesto Zucchini Noodles with Shrimp Meatballs dish is a delicious and healthy meal that will have you licking your plate!  I used to make veggie noodles the hard way, using the small, manual veggie gizmo that made your hand cramp up! No more of that! Now I use this awesome crank spiralizer that is a cinch to use!  It has inspired so many dishes in my kitchen, like this one!  I’ve used this for beets, carrots, cucumbers, you name it! The shrimp meatballs are from an appetizer dish on my blog that I repurposed for this dish.  But you can top the zucchini noodles with your own meatballs. Get creative, get inspired in your kitchen!

Spiralizing zucchini has never been easier with this awesome gizmo!

This delish pesto sauce can be used for so many dishes, tossed or topped!

Spicy shrimp meatballs top off this healthy, easy noodle dish!

Thai Pesto Zucchini Noodles with Shrimp Meatballs
 
Author:
Serves: 4
Ingredients
  • 2 large zucchinis
  • 1 cup fresh Thai (or regular) basil
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon fish sauce
  • 2 tablespoons green curry paste
  • Juice from 1 lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon canola oil
  • For the shrimp meatballs:
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Cut off the ends of the zucchinis and make zucchini noodles in a vegetable spiralizer. Pat the zucchini noodles dry and set aside in a large bowl.
  2. To make the pesto:
  3. In a food processor, pulse the basil, cilantro, mint, garlic, walnuts, fish sauce, green curry paste, and lime juice. Slowly drizzle in the olive oil and pulse until smooth. Taste for seasoning.
  4. Heat one tablespoon of oil in a wok or large frying pan over medium heat. Quickly toss the zucchini noodles into the oil, cooking briefly until al dente. Coat the zucchini with several tablespoons of the pesto sauce (to your liking), remove from wok or pan as soon as zucchini is fully coated. Place the noodles in a bowl topped with several of the shrimp balls and serve immediately.
  5. To make the shrimp meatballs:
  6. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  7. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  8. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  9. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes.

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