Evening everyone,
Hope that everyone has had a great festive week thus far. I was away this weekend in Palm Springs on another mini Holiday this weekend which I totally forgot I had committed to. I look forward to sharing with you the things that I found on my short visit there. I was so glad that I went since my mind has been going through a weird jumbled thought warp. There's just so much going on so quickly; so the vacate was well welcomed. I feel recharged and rejuvenated, just what I needed.
One of the first things that came to my mind when I came home is how much I missed blogging. So I decided that whatever I did today, I would blog about. Fortunately for me my sweet tooth helped me create this yummy quick creation. Please do give these a try! I love how the Matcha balances the sweetness of the marshmallows and makes all the ingredients richer in flavor.
I don't think there's really a need for me to post a recipe on these as they were so simple to make. Just follow your favorite Rice Krispie recipe and add some Matcha Green Tea Powder to the melted marshmallows and butter before you put in your cereal. If your wondering, I'm using the tea strainer to dust in my tea. Not only does it give you the perfect teaspoon worth every time, but I've found out that it's great for adding dusted powdered accents to your cooking. I'm used this for powdered sugar as well.
I added give or take 4 tbsp of tea to the mix. The marshmallow goo should come out a light earthy green color. Mine was speckled at first but the more I mixed it it slowly blended in. If you want it to be really green for presentation add some food coloring. When doing things in Matcha I find that the green from the Neon Food coloring palette works the best; just don't get too carried away.
I wanted these to be a little more on the savory side, so I melted some chocolate chips to add as a coat on top. I find that semi-sweet works the best with any tea cooking. Dark chocolate also pairs well with Matcha. This time around I went with the semi-sweet because of the creamy marshmallow texture that I didn't want to overshadow.
Just a little dust of Matcha on top for looks and extra flavor. I set these to cool for an hour. To make sure that they were easy to cut, I left them for 10 minutes in the fridge to take extra precaution.
Viola! I had them with a blooming Jasmine tea (Lover's Blossom by Primula Tea) which fragrant bold flavor went well with the savory rich finish of the Krispies. I'd imagine this going well with a good white tea or a dark oolong.
Enjoy!
P.S. Because so much has been going on, I'll be updating my blog on previous days so to fit all the goodies and news in. So please don't be alarmed, you're not tripping out :)
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