1. kokoro-takeda: Matcha Ice Cream DIY 2 cups milk or  half-and-half (Half and Half is a mixture of one part milk to one part cream) ½ cup sugar 3 Tbsp. 100% natural green tea powder (matcha powder) Pinch of salt How to make Matcha Ice Cream: Freeze ice cream bowl for 24 hours n a medium sauce pan, whisk together the half and half, green tea powder, sugar, and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat. Transfer the mixture to a large bowl. When it’s cooled down, refrigerate the mixture until completely chilled. Churn for 20-25 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for at least 3 hours before serving. or if you don’t have an ice cream maker go here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

    kokoro-takeda:

    Matcha Ice Cream DIY

    • 2 cups milk or  half-and-half (Half and Half is a mixture of one part milk to one part cream)
    • ½ cup sugar
    • 3 Tbsp. 100% natural green tea powder (matcha powder)
    • Pinch of salt

    How to make Matcha Ice Cream:

    Freeze ice cream bowl for 24 hours

    n a medium sauce pan, whisk together the half and half, green tea powder, sugar, and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat.

    Transfer the mixture to a large bowl. When it’s cooled down, refrigerate the mixture until completely chilled.

    Churn for 20-25 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for at least 3 hours before serving.

    or if you don’t have an ice cream maker go here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

  2. veganfeast: YES!!! gastrogirl: hanami dango (traditional japanese tri-colored rice cake skewers).

    veganfeast:

    YES!!!

    gastrogirl:

    hanami dango (traditional japanese tri-colored rice cake skewers).

  3. easyfastcheapcooking: onlycupcakes: Green tea cupcakes yum! Def one of my favorite flavors! Made by The Kitchen Slave, here is her recipe: Ingredients 1 cup (2 sticks) unsalted butter, room temperature2 cups sugar2 large eggs2 large egg yolks3 cups all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup milk2-5 tablespoons matcha (depending on your preference) Directions1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.2. Beat butter on high until soft, about 30 seconds.3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.4. Add eggs and egg yolks one at a time, beating for 30 seconds after each addition.5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.6. Whisk 2 tablespoons matcha into the milk until completely dissolved. Add to the batter and mix until combined. Taste the batter and if you’d like a stronger matcha taste, add another tablespoon of matcha powder. Taste again and adjust if desired.7. Fill cupcake liners 3/4 of the way full.8. Bake for 22-25 minutes until a cake tester comes out clean. Cool completely before icing with green tea cream cheese frosting.

    easyfastcheapcooking:

    onlycupcakes:

    Green tea cupcakes yum! Def one of my favorite flavors!

    Made by The Kitchen Slave, here is her recipe:

    Ingredients

    1 cup (2 sticks) unsalted butter, room temperature
    2 cups sugar
    2 large eggs
    2 large egg yolks
    3 cups all-purpose flour
    2 teaspoons baking powder
    1/8 teaspoon salt
    1 cup milk
    2-5 tablespoons matcha (depending on your preference)

    Directions
    1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
    2. Beat butter on high until soft, about 30 seconds.
    3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
    4. Add eggs and egg yolks one at a time, beating for 30 seconds after each addition.
    5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
    6. Whisk 2 tablespoons matcha into the milk until completely dissolved. Add to the batter and mix until combined. Taste the batter and if you’d like a stronger matcha taste, add another tablespoon of matcha powder. Taste again and adjust if desired.
    7. Fill cupcake liners 3/4 of the way full.
    8. Bake for 22-25 minutes until a cake tester comes out clean. Cool completely before icing with green tea cream cheese frosting.