matcha fudge sheet cake

 

happy long weekend!!!! i am so looking forward to relaxing outside, barbecuing, taking a little break from work & drinking way more ice coffees then one person should. it looks like the weather isn't going to be as hot as it was these past couple days here, but lets just cross our fingers the rain holds off for us. now let's talk about this cake!

remember sheet cakes? can we please make these popular again! i feel like in the 90s all i ever did was make cake mix sheet cakes & load them up with rainbow chip frosting. then as my skills progressed, i left behind the simple sheet cake for fancy frosted layer cakes. i forgot how simple & delicious these cakes are to whip up! even the rose frosting took no time at all. bonus points: you don't have to remove them from the pan & pray it doesn't break in the process. the base of this cake is matcha fudge & the frosting is a pure matcha buttercream. because it is a fudgey cake (kind of like a cross between a cake & a brownie) i wouldn't use this recipe for layer cakes! it is so dense, chocolatey & matchay you are going to LOVE it. plus it all whips up in one bowl! for the matcha powder i use aiya matcha's cooking grade blend so the flavours don't get lost when it is mixed with other ingredients!

ingredients

for the matcha fudge cake

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup dutch dark cocoa powder
  • 1 tablespoon aiya cooking grade matcha (i use the cooking grade)
  • 2 large eggs
  • 1 cup full fat plain yogurt
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup boiling water

for the matcha buttercream

  • 1 cup unsalted butter, room temperature
  • 1 1/2 teaspoons aiya matcha powder
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • cocoa nibs or chocolate sprinkles, for decorating

directions

for the matcha fudge cake

  • preheat oven to 350 degrees.
  • in a large mixing bowl add the sugar, oil, vanilla, cocoa powder, matcha powder, eggs & oil. beat until well combined.
  • sift in flour, baking soda and salt. mix until the flour is fully incorporated into the batter, a few lumps are okay!
  • slowly pour in the boiling water until silky smooth.
  • pour into a greased 9x13 baking dish.
  • bake until the top bounces back to touch. about 30-35 minutes.
  • let cool completely before frosting.

for the matcha buttercream

  • in the bowl of a standmixer fitted with the paddle attachment beat the butter and matcha powder.
  • add in the sugar & vanilla. beat until light & fluffy, about 10 minutes.
  • frost cake as desired & top with cocoa nibs!

thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is availablehere. xo

whiskey + blue cheese burger

 

are you ready for chillin & grillin with modest marce? haha watch out bobby flay! now that we finally have a barbecue expect a lot more outdoor summer grill recipes, desserts too. since i started hey modest marce we didn't have a barbecue as we lived in a high rise condo in the city. as someone who thinks everything taste better on the grill we have a LOT of missed time to catch up on! why don't we start with the obvious; homemade burgers. i have been making my own burgers for years & can safely say i have never bought boxed burgers since. burgers are way too easy to make yourself that i just can't justify going the lazy route. you can use any ground meat you like but i almost always stick with ground turkey or chicken for myself & ground beef for justin. justin's friends are coming down this weekend for a may long weekend barbecue & you bet these exact burgers will be on the menu! they were so good. adding barbecue sauce to the meat was a little trick i picked up from ina garten & to pack in more flavour i used crushed harvest snaps to act as the bread crumbs.  i even left some pieces a little chunky as i knew it would dissolve into the meat and add a ton of flavour. in this recipe i used the black pepper flavoured snap pea crisps, but any flavour will work! i topped them off with my favourite whiskey caramelized onions & brianna's creamy blue cheese dressing as the sauce. i LOVE caramelized onions & could eat them by the spoonful.. wait i have. lastly this dressing from brianna's is so creamy & delicious! as someone who has eaten a lot of wings & blue cheese sauce, you should totally trust my judgement:) 

happy grilling season friends!!! the may long weekend is the perfect time to dust off that grill.  

ingredients

for the whiskey caramelized onions

  • 5-6 cups sliced onions (white or red)
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • 1 tablespoon whiskey

for the snap pea burgers

directions

for the whiskey caramelized onions

  • in a large skillet over medium low heat melt the butter and olive oil together. 
  • add the onions, salt & pepper. cook until the onions begin to break down & caramelize, about 30 minutes.
  • add in the whiskey. season with salt & pepper if desired. 
  • set aside while you prepare your burgers. 

for the snap pea burgers

  • in a large mixing bowl add the ground meat, egg, harvest snaps, barbecue sauce, black pepper & salt.
  • mix well and shape into burgers. place in the fridge or freezer for 15 minutes to firm up before transferring them to the barbecue.
  • once firm, grill on each size for 3-4 minutes. toast the bun while you wait.
  • place fully cooked burger on toasted bun. top with caramelized onions, creamy blue cheese dressing & lettuce. serve along side some extra harvest snaps!

this post was created in partnership with harvest snaps! you can find the black pepper snappea crisps here & brianna's blue cheese dressing here. thank you for supporting the brands that help me do what i love!

spaghetti ft. mussels + lemon + garlic + white wine

 

this spaghetti & mussels pasta dish is the perfect recipe to serve at a summer dinner party. i can't wait till we get our outdoor space ready this month! i thought it would even be cute to set up a table & chairs set on our front porch for dinners too since it is such a large space.. we shall see! anyways, this dish comes together in a flash, looks gorgeous & simply just needs to be served with some toasted, buttery garlic bread & a cold glass of cambria's chardonnay. serving a recipe this simple means less time spent in the kitchen cooking & more time actually hanging out with your guests.

i love cooking with the type of wine i will be serving that night & as every chef says you should never cook with a wine you wouldn't drink! especially when the sauce to the spaghetti is simply wine, stock & olive oil. simplicity at its best. cambria's chardonnay opens with lively fruit & oak spice aromas. it is perfect to both cook & pair with fresh seafood. while i chose to add only mussels to this dish to keep it simple, you don't have to stop there! depending on the size of the crowd i am feeding, i like adding clams to the mix as well. shrimp & scallops too if you want a hearty seafood pasta dish.

have a lovely weekend & happy mother's day! we will be outfront gardening saturday & attending our towns art show sunday because my parents are on vacation in england, ireland & scottland. i am a little jealous, but mom if you are reading this please bring me be back ALL the grey & ivory wool you can find:) xo

ingredients

  • 1 box of spaghetti, cooked to al dente
  • 4 cloves of garlic, minced
  • 6 shallots, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 3/4 cup cambria's chardonnay
  • 1 1/2 cups fish or chicken stock
  • 1 1/2 pounds fresh mussels
  • 1/2 cup fresh parsely, roughly chopped
  • 1 lemon, zested
  • 1/2 cup parmesan, freshly grated
  • salt & pepper, to taste

directions

  • boil a large pot of water & cook spaghetti to al dente. strain, rinse with cold water & set aside.
  • in a large frying pan over medium low heat add the garlic, shallots & olive oil. cook until the shallots turn translucent. season with salt & pepper.
  • pour in the lemon juice & chardonnay, cook until the chardonnay reduces to half.
  • add the chicken stock & let come to a simmer.
  • add the mussels & steam with the lid on for 3-4 minutes or until the mussels have opened up.
  • tosss in the cooked pasta until coated. finish off with fresh parsely, lemon zest, parmesan, salt & pepper.
  • serve with a glass of cambria's chardonnay!