This dairy-free, vegan-friendly, paleo, low carb, low-sugar, no mayo apple vinegar coleslaw is refreshing and ultra-flavorful and packed high in Vitamin K! With only 1.5 grams of net carbs per half a cup, cabbage is keto-friendly and is delicious when made into a tangy, crunchy coleslaw salad! […]
If you love turkey sandwiches, this crispy Japanese turkey katsu sando is next level. This recipe plays on the classic Tonkatsu deep-fried pork cutlets dish coated with panko crumbs and then deep-fried. Japanese people love this dish a lot and have included this deep-fried crispy […]
Easy to make wildly intense matcha green tea cookies.
- Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
- Cream the butter using a hand mixer or a stand mixer.
- Add the brown sugar and beat until the mixture is light and fluffy.
- Add the eggs and beat to combine.
- Mix in the flour mixture in three batches, beating well after each addition.
- Add the pine nuts and chocolate and stir just to incorporate.
- Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
- Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
- Refrigerate for at least 2 hours.
- Preheat the oven to 325°F (160°C).
- Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.
- Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
- The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.
Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
The following ISBNs are associated with this title:
ISBN – 10:0525610227
ISBN – 13:9780525610229
Remove Ad-Block to view shopping guide!
National Iced Tea Day is June 10. To celebrate the start of a sunny weekend (and all your summer party needs), we made ourselves a batch of ice tea with teapigs’ Darjeeling Earl Grey tea and Lot 40 Canadian Rye. This spiked iced tea is […]
I’m so excited to be cooking again. One of the first meals (instant noodles doesn’t count) is this super easy Moroccan Chickpea and Lentils Tagine recipe. We were so sick of eating out since we had our kitchen packed up for our move. Although our condo is […]
Everyone has a list of essential kitchen appliance in their kitchen. Be it the KitchenAid Artisan 5-Quart Stand Mixer or that single serve coffee machine. My absolute favorite as of late is the Nespresso VertuoLine Coffee & Espresso Machine. Why? Because it is amazing. It is like having my own barista at home. It is easy to learn how to create your favorite coffee shop drink at home with Nespresso.
I can not live without an Americano espresso coffee in the morning! It is essential to starting my day. I would at least like to finish my morning coffee and read my emails before starting any brain power demanding meetings.
The days are starting to get warmer and I found this really awesome Ice Coffee Recipe I’d like to share with you. It is the Iceberg Latte Recipe with Nespresso VertuoLine Coffee. This recipe is incredibly easy to make. Includes coconut water and agave nectar is optional.
Iceberg Latte Recipe with Nespresso VertuoLine Coffee
- 1 VertuoLine capsule of Melozio (or your favorite flavor)
- 3 oz Coconut Water
- 2 oz Skim Milk
- 1 cup ice cubes
- 2 tsps of agave nectar (if desired)
- Brew VertuoLine capsule
- Mix all ingredients including some ice into a large cocktail shaker
- Optional: stir in agave nectar
- Strain liquid from cocktail shaker.
- Add ice to the glass cup or mason jar.
How to create your favorite coffee shop drink at home? Let us know your favorite recipe in the comments below!