Grandma’s Green Tea Sugar Cookies

INGREDIENTS

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 tsp. matcha powder*
• 2 large eggs, at room temp.
• 3 cups all-purpose flour, sifted
• 1 tsp. baking soda, sifted
• 1/2 tsp.cream of tartar, sifted
• 1/2 tsp. salt, sifted
• granulated sugar, for rolling
• INSTRUCTIONS:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and matcha until smooth, about 3 minutes. Add egg and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. 
2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough forms. Scrape down bowl as needed. Do not overmix. 
3. Cover and refrigerate dough for at least 1 hour, overnight is best. 
4. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside. 
5. Use a cookie scoop to put cookies on baking sheet. Bake 13-15 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.

White Chocolate Mud Cake

White chocolate mud cake

2 sticks unsalted butter, chopped

2 cups white chocolate

1 cup granulated sugar

1 cup milk

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

White chocolate buttercream

 2 sticks unsalted butter, room temperature

1 cup white chocolate, pieces

1 teaspoon vanilla extract

3 1/2 cups powdered 

2 tablespoons milk

1 stick unsalted butter, room temperature

2/3 cups dark chocolate, broken into pieces

2 cups powdered sugar

2 tablespoons milk

1. Preheat oven to 350 F. Grease and line two 8-inch round cake pans with baking or parchment paper.
2. In a medium saucepan, add butter, white chocolate, sugar and milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
3. Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
4. Divide the cake batter between the two cake pans and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
5. To make the white chocolate frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
6. Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
7. Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
8. Place one cake layer onto a cake board or stand. Cover the top with white chocolate buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Smooth sides using a cake scraper. Serve and Enjoy!

White Chocolate Brownies

Fudgy, gooey white chocolate brownies are heaven in brownie form. These are made in one bowl, and the flavor actually improves after they cool down. If you love white chocolate, these are for you.

Ingredients

For the Brownies

• 2/3 cup unsalted butter
• 6 oz white chocolate , use baking white chocolate not candy melts
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 large eggs , room temperature
• 1 and 1/4 cup all-purpose flour , spooned & leveled

For the Topping

• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips , or dark

Instructions

1. Preheat the oven to 350F degrees. 
2. Line an 8x8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
3. In a medium sized microwave-safe bowl, melt the butter and white chocolate in short 20 second bursts. Stir after each 20 second burst. 
4. After both the butter and white chocolate are melted, cool for 5 minutes. 
5. Whisk in the granulated sugar, followed by the vanilla, eggs and salt. 
6. Gently fold in the flour. 
7. Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean. 
8. Allow the brownies to cool fully in their pan. 
9. To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares. 
10. In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips. 

Recipe Notes

Brownies can be stored in an air-tight container in the fridge for 4-5 days. 

BUTTERSCOTCH CARAMEL CRUNCH BLONDIES

yield: 24 2-INCH BARS prep time: 25 MINUTES cook time: 35 MINUTES

INGREDIENTS:

• 1 1/2 cups packed dark brown sugar

• 3/4 cup unsalted butter

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 2 large eggs

• 1 tablespoon vanilla extract

• 1 1/2 cups butterscotch chips

• 1 cup caramel bits

• 1 cup toffee bits

• 1 cup coarsely chopped cashews*

DIRECTIONS:

1 Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.

2 Transfer to a large mixing bowl and allow to cool to room temperature.

3 Preheat oven to 350°. Grease a 9″x 13″ baking pan.

4 Whisk together flour, baking powder, and salt. Set aside.

5 Add eggs, one at a time, to cooled butter mixture, beating well after each addition. Stir in vanilla.

6 Stir in flour mixture. Then, stir in butterscotch, caramel, toffee, and cashews.

7 Transfer batter to prepared pan and spread evenly.

8 Bake 25 to 30 minutes, or until golden brown.

9 Cool in pan on a wire rack before cutting into bars.

NOTES:

*If you’re using salted cashews, you may want to decrease the salt in the recipe. Or, just go with it for a nice sweet & salty treat.

Strawberry Blondies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes 

• blondies
• 1 cup (2 sticks ) unsalted butter, at room temperature
• 3/4 cup sugar 
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup  diced fresh strawberries

• glaze
• 1 cup powdered sugar, sifted
• 1 Tbsp strawberry puree (you'll need about 2 large strawberries)
• lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency

Instructions

1. Preheat the oven to 350F
2. Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
3. Cream the butter and sugar until fluffy. Beat in the egg.
4. When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
7. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
8. Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.

Grandma’s Best Brownies

Grandma’s Best Brownies 

1 cup whole milk

1 1/2 cups granulated sugar

1/4 cup cocoa powder, sifted

1 1/2 sticks unsalted butter

1 1/2 cups dark chocolate chips

1 1/2 cups all-purpose flour, sifted

1/4 cup Unsweetened cocoa powder, sifted

1 tsp. Baking soda, sifted

1/2 tsp. Salt

4 large eggs, at room temperature 

1 cup roughly chopped walnuts

1 1/2 cups dark chocolate chips

Preheat oven to 325F. Butter and flour a 13x9 inch baking pan set aside. In a saucepan on medium- low heat add milk, butter, sugar, cocoa powder and chocolate chips simmer this mixture do not boil this mixture. Stir with a whisk until melted. Set aside and let come to room temperature.

In a large bowl sift together the dry ingredients flour, unsweetened cocoa powder, baking soda, and salt. Add your chocolate chips and walnuts to this mixture and whisk then set aside. 

Add your eggs to the cooled chocolate mixture in the pot and whisk until well blended. Pour this mixture into the dry ingredients use a rubber spatula and fold in the chocolate mixture until just combined. Do not over mix. 

Pour the batter into the prepared pan and bake in the preheated oven and bake for 30 to 35 minutes. Let the brownies cool for 2 hours on a wire rack then put into the refrigerator to cool completely for 3 hours. Cut into bars and enjoy. 

Grandma's Buttermilk Biscuits

Ingredients:
1/4 cup granulated sugar, sifted
5 cups self- rising flour, sifted
1 tsp. baking powder, sifted
1 cup vegetable shortening
2 cups buttermilk, chilled
1/2 cup water, chilled
2 tbsp. Salted butter, melted for brushing

Directions: Preheat oven to 450F.  Line baking pan with parchment paper and set aside.
In a large bowl and all the dry ingredients whisk until combined. Add the shortening
and crumble with fingers until coarse crumbs form. Make a well in the center of the
flour mixture and pour the milk and water into the well and mix just until the flour
is just combined. The dough should be sticky turn out onto a floured surface and
sprinkle with flour over top of dough pat and fold left and right sides of dough and
roll into a ball and repeat once more. Use a floured rolling pin and roll to an inch
thickness and use a 2 inch biscuit cutter and cut out 12 biscuits. Brush with melted
butter and bake for 10 to 15 minutes or until golden brown serve hot with butter and
jelly of your choice enjoy!