Strawberry Green Tea Cupcakes

My manager asked me to bake this cupcake for tomorrow's potluck.

I made 30 of them tonight.... I feel VERY strawberry~~

INGREDIENTS:

1 1/2 all-purpose flour
1 tsp baking powder
3 eggs
1 cup granulated sugar
1/2 cup strawberry yogurt
1/2 cup melted butter
2 drops pink gel food coloring

1 tbsp green tea matcha powder
1 tbsp sugar
1 tbsp milk

---------------------------------------------------------------------------------------
DIRECTIONS:

1. Preheat the oven to 350F Prep a cupcake pan with liners.
2. In a bowl, whisk together flour and baking powder.
3. In the bowl of an electric mixer, beat the eggs and sugar until well mixed.
4. Carefully add the flour mixture.
5. Add the yogurt and mix well.
6. Carefully add the melted butter until stirred in.
7. In a small bowl, mix the powdered green tea and sugar with the milk,
    mixing into a paste.
8. Add 1/2 cup of cake batter until it turns a lovely green.
9. With the leftover batter, add 2 drop of gel food coloring.
10. Alternate the two batters by spoonful until you get to about 3/4 of the way full.
11.To get the nice marbled look, use a toothpick and make figure 8s in the batter.
12. Bake foe 20 mins until you get a clean toothpick.
13. Let cool on a wire rack.
14. Dust with powdered sugar if desired.

Sweet and Spicy Edamame

So I made this OTSUMAMI for my friend last Sunday.

It was good with beer :)

INGREDIENTS:
1 package frozen Edamame
1-1/2 tsp salt
1/2 tsp ICHIMI TOGARASHI
1 tsp sugar

-------------------------------------------------------------------
DIRECTIONS:

1. In a small bowl combine the salt, Ichimi Togarashi and sugar. Stir well and set aside
2. Boil Edamame according to package, drain. Blot them dry with paper towels.
3. Sprinkle the seasoning on top

Chicken Dumplings

I feel like I am getting sick so I decided to cook WARM Chicken Dumplings

today :)

INGREDIENTS:

4 Skinless, boneless chicken breast

2 tbsp butter

2 (10.75 oz per can) cans of cream of chicken soup

1 (14oz) can of chicken broth

1 yellow onion, finely diced

2 (20 oz total) packages refrigerated biscuit dough

---

DIRECTIONS:

1. Place the chicken, butter,soup and onion in a slow cooker, and fill with enough chicken broth to cover

2. Cover, and cook for 3.5HRS on high and shred the chicken with folks.

3. Add torn biscuit dough. Make sure you push them down into the liquid mixture a little so that they get cooked on the tops.

Lemon Ice Cream Pie

 I always wanted to try this recipe and it just so happened that I had 

 some Vanilla Ice Cream :)

 INGREDIENTS:

1 (9 inch) Nilla wafer pie crust (see below)

2 cups vanilla ice cream, softened

1/2 cup lemon sugar (see below)

2/4 cup water

1 tsp lemon zest

1/4 cup lemon juice

1 cup heavy whipping cream

4 tbsp powdered sugar

---

DIRECTIONS: (Nilla wafer pie crust)
1. In a sealed plastic freezer bag,crush approx 50 Nilla wafers with a rolling pin

2. Combine the crumbs with the melted butter 1/2 cup and the sugar 1 1/2 tbsp

3. Press into your pie pan

4. Bake at 350 for 6-8mins

DIRECTIONS: (Lemon sugar)
1. Combine 1/2 cup sugar and zest of 1/4 lemon

DIRECTIONS:
1. Prep your pie crust, set aside

2. In a large bowl, mix together the lemon sugar,water,lemon zest and lemon juice.

3. Fold in the ice cream, make sure its softened, you are job will be easier.

4. In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form. Fold HALF into the ice cream mixture.

(YOU ARE GOING TO USE HALF OF THIS)

5. Pour into the pie crust

6. place in the freezer

7. Use the HALF of the whipped cream to dollop on top of the pie before you serve.

I added some lemon zest on top of the dollop.