salted matcha + white chocolate fudge

 

we got our first snowfall yesterday!!!! i feel like lorelai gilmore, it made me so happy. sure, it already melted & the sun is back out.. but it was a glorious few hours of the fluffiest snowflakes. snow also means one thing: christmas is coming.

today's recipe is perfect to kick off the holiday season because nothing says the holidays like decadent fudge. i mean if you don't have fudge around the holidays, is it really the holidays? fudge is so sweet & creamy, i can't get enough of it! i love making large batches & packaging it all cute to give as edible gifts. while some fudge recipes can be quite tricky, this one is so easy. i like to call it magic fudge, because it comes together in seconds & you don't need a candy thermometer. this recipe mixes white chocolate & aiya america's matcha powder. as you know by now, this combination goes together like peanut butter & jelly. just try not to eat it all before you gift it! ah who cares, it's so easy just make some more.

xo

ingredients

  • 14 ounces sweetened condensed milk
  • 2 teaspoons aiya's cooking grade matcha powder, plus more for dusting
  • 3 cups quality white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fine salt
  • coarse salt, for topping

directions

  • line an 8-inch square baking dish with parchment paper. set aside.
  • in a saucepan over medium heat, whisk together the condensed milk & matcha powder until smooth.
  • turn heat to low & add the chocolate chips. stir until the chocolate is fully melted & incorporated.
  • whisk in the vanilla & salt.
  • transfer mixture to prepared baking dish & smooth the top to level. sprinkle with coarse salt.
  • chill in the refrigerator for 4-6 hours. slice cold, dust with additional matcha powder if desired & serve. if making ahead, chill in an air tight container for up to two weeks!

pumpkin chai tartlets

 

i hope we’re all not sick of pumpkin spice treats yet because the holiday season is just starting! once halloween is over, that is when i go full holiday mode (christmas enthusiast over here), so i am going to soak up the last couple days of october with all things pumpkin!

what does everyone have planned for halloween? justin & i are going to stay in, watch a scary movie (we finished the haunting of hill house in days), hand out candy & bake up some halloween treats. the perfect last day of october. this year we are going to make these pumpkin chai tarts! they are basically like mini pumpkin pies, but better. the crust is sweeter, almost shortbread like & the filling is mixed with chai concentrate which makes things extra cozy. i am seriously loving the combination of pumpkin & chai this year. i think you just need to try this recipe for yourself to know what i am talking about! these pumpkin chai cupcakes too.

for the sweetener in both the filling & crust, i used bob's red mill turbinado sugar. it is a more natural sugar then plain old white sugar & adds much more flavour. as you probably know by now, turbinado is my go to sugar for baking. for the whipped cream topping, i got a little fancy & piped different designs onto each tart. if you will be serving these to guest or putting them out at a party, try not to top them with whipped cream until an hour or so beforehand. fresh whipped cream is best!

ingredients

for the crust

for the filling

  • 1 cup pumpkin pure, fresh or canned
  • 1 cup bob's red mill turbinado sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup heavy cream, cold
  • 1/4 cup chai tea extract (i use dona chai)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon fine salt
  • whipped cream, for serving

directions

for the crust

  • in a large mixing bowl sift together the flour, sugar & salt.
  • add the butter & work in using your hands until a pea sized crumb mixture is formed.
  • in a separate bowl whisk together the egg yolk & vanilla.
  • add to the flour mixture and mix until the dough begins to come together.
  • divide dough evenly amongst 8 tartlet pans.
  • shape dough to pan to create a crust. let chill in the fridge while you prepare the filling.

for the filling

  • in a large mixing bowl whisk together the pumpkin puree, sugar, egg, egg yolk, heavy cream, chai tea extract & vanilla until smooth.
  • add the ginger, cinnamon, cardamon, cloves, nutmeg & salt. whisk until combined.
  • divide filling evenly amongst the 8 prepared tartlet pans.
  • bake for 20-25 minutes. let cool to room temperature before serving!
  • serve with a dollop of whipped cream.

my cookbook: bake the seasons

it’s cover reveal day!!!!!!!!!!

the moment i have been waiting for is FINALLY here: it is time to reveal ALL the details of my cookbook, bake the seasons. it has been so hard keeping everything a secret since i began writing it last year. if you know me at all, you know i am terrible at keeping things hush hush. especially when i am this excited! i am just so thrilled (maybe a little nervous too) for bake the seasons to be released to the world. the official publication date is april 2nd, 2019, BUT pre-orders start now (so pre-order yourself a copy!!!). for those who pre-order the book, i have some fun giveaways lined up, which i will be announcing on my social accounts in the next few weeks.

i have also launched the cookbook page on my blog, which tells you everything you need to know about the book + where you can order it. however, below are a few details & never before seen images from the book. the book is very similar to my blog, in that it features simple + seasonal recipes that use minimal ingredients. the book is almost all new never before seen recipes, but I did have to sneak in 1 or 2 modest marce classics that I couldn’t possibly leave out of my first book. the book is entirely a baking book, but contains half sweet & half savoury recipes. for the sweet section think cakes, pies, tarts, scones, muffins & breading pudding. for the savoury section think pizza, biscuits, bread, pot pies & pretzels. enjoy the very first peak into the book! i can’t wait to show you more as the publish date creeps up on us. with how fast fall has gone by, spring will be here before you know it. i hope you love bake the seasons as much as i do!

so.. what's in the book?

  • 100 brand new sweet & savoury baking recipes arranged by season, aside from a few blog favourites!
  • how to stock your pantry to make seasonally based baked goods.
  • how to shop local produce & eat seasonally.
  • full colour design with beautiful photography for every single recipe.

what is the book about?

inspired by the abundance of the farms, orchards, and gardens of her childhood, marcella has always loved baking throughout the year with the wide range of fruits and vegetables that accompany the changing seasons. with a few quality pantry essentials, marcella focuses on simplicity in bake the seasons, sharing over 100 sweet and savoury recipes. these homey favourites are often modern twists on familiar classics and will quickly become tried and true dishes you return to again and again. whether it's an indulgent smoked gorgonzola and winter pear pizza to prepare for friends, a jalapeno cheddar cornbread to bring to a summer picnic, or beautiful holiday cakes, these comfort foods will impress your nearest and dearest.

not only can these delicious indulgences be enjoyed throughout the year at special occasions, marcella serves up options for any time of day, for breakfast, lunch, and dinner, not to mention buttery treats, like lemon lavender shortbread, to accompany a cup of afternoon tea. showcasing marcella's beautiful photography, bake the seasons is filled with mouthwatering treats and pastries, and takes us through the vibrant produce and enticing flavours of the spring, summer, fall and winter. you'll be delighted with classics like strawberry rhubarb pie, as well as marcella's personal spin on traditional baking, including zucchini cheddar bread and salted honey challah, and inspiring combinations, like garlic scape brie biscuits and a lemon thyme tart. so whether you need a simple, comforting dinner idea or a lazy weekend breakfast for two, this collection of delicious, rustic recipes will suit your every day and every season.

what recipe is on the cover?

the recipe to grace the cover is my cherry almond dutch baby, which is featured in the spring chapter. the book is divided seasonally into four chapters (spring, summer, fall & winter). this idea was inspired by the gilmore girl revival, which was launched in seasons as well!

where can i pre-order the book?