matcha white chocolate mousse

 

yay to more matcha!! i am kind of becoming obsessed with the combination of green tea & white chocolate, the two flavours compliment each other perfectly. the sweetness of the white chocolate helps offset the earthiness of the green tea. i am a huge white chocolate lover, even though it is technically not chocolate. growing up my sisters would each get a giant milk chocolate bunny at easter & i would get a special white chocolate one! after making that delicious white chocolate matcha cake, i wanted to do a lighter style dessert featuring the same flavours. mousse is quite an elegant dessert to serve if you are hosting any type of gathering. serving individually portioned dessert at the end of a dinner party makes it much more classy. the mousse itself features aiya matcha's cooking grade matcha powder & white chocolate, while the whipped cream topping is sweetened slightly with additional white chocolate. i topped it with toasted coconut flakes & a touch of matcha powder, but you can top the mousse with anything you like! fresh berries anyone?

ingredients

for the white chocolate matcha mousse

  • 1/4 cup + 1 1/2 cup whipping cream
  • 4 ounces white chocolate, roughly chopped
  • 1 tablespoon + 1 teaspoon matcha powder (i used aiya matcha cooking grade)
  • 3 tablespoons white sugar
  • 1 teaspoon pure vanilla extract

for the white chocolate whipped cream

  • 1 cup whipping cream
  • 2 ounces white chocolate, melted & cooled
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup toasted coconut, for topping

directions

  • for the white chocolate matcha mousse: in a saucepan on low heat add 1/4 cup whipping cream, chocolate, 1 tablespoon matcha powder, sugar & vanilla. whisk until chocolate has fully melted & mixture is smooth. let cool to room temperature. in a mixing bowl add the remaining 1 1/2 cups of whipped cream & whisk until soft peaks are formed. slowly fold in the matcha mixture & the remaining teaspoon of matcha powder until mixture is streak free. pipe or layer into desired serving dish & refrigerate to firm up while you make the whipped cream topping.

  • for the white chocolate whipped cream: in a mixing bowl whisk white cream until soft peaks. add chocolate, sugar & vanilla. continue to whisk until stiff peaks form. pipe onto the matcha mousse & sprinkle with toasted coconut/matcha powder. refrigerate until ready to serve!

this post was created in partnership with aiya matcha! you can find the cooking grade matcha powder that i used here. 

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honey roasted strawberry parfait

 

i just spent last night making a zillion different types of chocolate & vanilla cupcakes for a bridal shower i am off to shortly. okay, by a zillion i mean four dozen, but EH that is a lot of cupcakes! i have been trying really hard to perfect my rose piping technique (spoiler alert: you will see the results this week). i don't know, i feel like it still doesn't look exactly how i want it to.. maybe that is just me being a crazy perfectionist. i really want to work on my skills so i can make both a ruffle cake & ombre rose cake! but enough about piping & more about these parfaits. this is kind of a little intro to spring/mother's day, even though it snowed yesterday & looks like it is christmas outside. every year since i was little, my sisters & i have made my mom breakfast in bed. what started out as burnt toast & orange juice, slowly progressed to a much fancier breakfast. bobby flay's blueberry pumpkin french toast (i need to blog those ASAP), nigella lawson's strawberry cheesecake pancakes & various forms of fruit parfait! this parfait has been the best one to date. not only is the honey granola homemade, but i decided to roast the strawberries in honey & they are amazing. i can't believe i didn't always do this. with the help of bee raw's variety of honey, i decided to include the different honeys in ALL three layers of the parfait. i chose a very simple almond granola base & went with a plain greek yogurt sweetened with honey.

ingredients

(makes 4 parfaits)

for the almond granola

  • 3 cups whole rolled oats
  • 1 cup slivered almonds
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1/3 cup olive oil
  • 1/3 cup honey (i used bee raw's new york basswood honey)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond milk

for the roasted strawberries

for the honey greek yogurt

directions

for the almond granola

  • preheat oven to 325 degrees.
  • in a large mixing bowl add oats, almonds, cinnamon & nutmeg. stir until combined.
  • in a separate bowl whisk oil, honey, vanilla & milk.
  • add wet ingredients to dry ingredients & toss until evenly coated.
  • on a parchment lined tray, bake for 45 minutes. stir granola every 10 minutes for even baking.
  • set aside & let cool.

for the roasted strawberries

  • preheat oven to 400 degrees.
  • in a bowl toss strawberries & honey. pour onto a parchment lined baking tray.
  • roasted for 10-15 minutes, until strawberries become soft & juicy.
  • set aside & let cool.

for the honey greek yogurt

  • in a bowl add yogurt & honey. stir until evenly mixed.

for assembly

  • in a clear glass or parfair dish layer yogurt, granola & strawberries. repeated until you reach the top of the glass.

this post was created in partnership with bee raw. they have so many unique flavours of honey, i seriously want them ALL. 

wild mushroom & rosemary fritatta

 

the answer to how many eggs that egg cracking action shot took.. FOUR! luckily this recipe calls for five eggs, so i had several attempts to get the perfect shot. i used to be obsessed with making frittatas of all sorts. even back when i didn't really like eggs, frittatas were the one thing i liked. so many flavour possibilities & all that delicious cheese! for this particular version i wanted to use woodsy flavours, so i went with rosemary & wild mushrooms. i know both these flavours can be quite a love or hate situation, or at least they are in my family. feel free to use this recipe as the base for all your frittata making needs! just substitute the herbs, vegetables & cheeses for which ever flavour combinations are your favourite. if you are lucky enough to have leftovers, please try a frittata sandwich. i promise it is sooo good. fri-ta-ta for now! #corny

ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of garlic, minced
  • 1 sprig of fresh rosemary chopped
  • 1 medium onion, finely chopped
  • 2 cups wild mushrooms, roughly chopped (i used oyster, shiitaki & mini white)
  • 5 eggs, lightly beaten,
  • 1.5 cups gruyere cheese, shredded
  • 1/2 cup bread crumbs
  • salt & pepper, too taste

directions

  • preheat oven to 350 degrees.
  • in a cast iron skillet on low heat add oil, butter, garlic, onions, rosemary & mushrooms. cook until the onions begin to turn translucent & the mushrooms have softened. season with salt & pepper. let cool to room temperature.
  • in a mixing bowl lightly whisk eggs. stir in shredded cheese, breadcrumbs, mushroom mixture, salt & pepper.
  • pour back into a well greased skillet & bake for 20 minutes or until the eggs are puffed & fully cooked.
  • let stand for 5 minutes before serving. garnish with fresh rosemary!

thank you so much to canvas home store for providing all the plates, flatware, cups & linens in this post.