Recipe // Mini Matcha Pie

This year I got the incredible opportunity to attend the Cherry Bombe Marketplace in New York, which was so inspiring that it deserves its own blog post (coming soon!). I loved meeting so many different female entrepreneurs who started their own food-centered companies, ranging from homemade pop tarts to fancy chef pants. I was most excited to see that Four & Twenty Blackbirds, the famous pie shop based in Brooklyn, also had a booth. All their pie flavors sound delicious: salty honey, black sesame, black bottom oat pie…  the list goes on.

This past weekend, I decided to take a (temporary) break from my muffin tins and ramekins and make mini matcha pies from the Four & Twenty Blackbirds cookbook. The recipe is simple and not too sweet, which allows the matcha flavor to come through really nicely. The matcha pairs well with the extremely smooth texture of the custard.

Above is a sample of the real matcha pie from Four & Twenty Blackbirds. Even though I doubled the matcha in the recipe, my pies did not have the same deep green. The next time I try this recipe (and trust me – there will be a next time!) I will try quadrupling the matcha. I love matcha, but I find that most matcha recipes are too subtle.

While at the Marketplace, I got to meet Emily Elsen, one of the co-founders of Four and Twenty Blackbirds. It was so inspiring to see her come in person, despite how big her shop has become!

Recipe / Whole Wheat Spiced Muffins

Another week, another muffin, right?

This week, I wanted to make something a little more substantial. The PNW is still experiencing depressingly gloomy + rainy weather, despite it being well into July. I thought whole wheat and spices would do just the trick. These muffins were just perfect – not too sweet, and a great pick-me-up for when it is cold outside (it’s pathetic that I am saying this in July)!

Whole Wheat Spiced Muffins //

Especially in recipes like this one, I always like to double the amount of recommended cinnamon because I find that the spice flavors are usually too subtle.

Once I started making this recipe, I remembered that we were out of cinnamon (oops!) so I replaced it with a lot of Pumpkin Spice, and they turned out nicely. You can adapt the spices in the recipe according to what you have on hand, or what you need to get rid of!

Whole Wheat Spiced Muffins //

Whole Wheat Spiced Muffins
as adapted from Living Lou

  • 1½ cups whole wheat flour
  • ⅔ cup all purpose flour
  • ⅓ cup brown sugar
  • 1 tbsp ground ginger
  • 2½ tsp baking soda
  • 1 tbsp cinnamon
  • ½ tsp salt
  • ⅛ tsp cloves
  • ¾ cup buttermilk
  • ½ cup molasses
  • ⅓ cup canola or vegetable oil
  • 1 egg
  • 2 tbsp coarse sugar, optional
  1. Preheat oven to 375. Line a standard muffin tin with liners.
  2. In a large bowl, whisk flours with brown sugar, ginger, baking soda, cinnamon, salt and cloves.
  3. In a separate large bowl, whisk buttermilk with molasses, oil and egg.
  4. Mix dry ingredients into wet ingredients until incorporated, being careful not to over mix the batter.
  5. Scoop into 10 lined muffin cups and sprinkle evenly with sugar (if using).
  6. Bake for 18-20 minutes or until a toothpick inserted in the centre comes out dry.

Whole Wheat Spiced Muffins //

Recipe / Lemon Olive Oil Muffins

Lemon Olive Oil Muffins //

Some little things that I missed while away at college:

1. Being able to take a shower barefoot
2. The trees + silence of the suburbs
3. Baking

Since coming back, I have been trying to find an excuse to bake any time that I am not at work. However, when I opened the freezer last week to tap into the emergency stash of back-up butter, I realize I had gone through all 8 bars for other baking projects. Oops.

Luckily, I found this amazing recipe from Pinch My Salt for muffins that use no butter – just olive oil. I had never tried olive oil muffins or olive oil cake before, so I was a little hesitant about how they would taste. However, the olive oil makes them taste rich without the fatty flavor that butter can provide. The lemon flavor is light but just right for summer.

Maybe I’ll go through butter a little slower now. Maybe.

Lemon Olive Oil Muffins //

Lemon Olive Oil Muffins
Adapted from Pinch My Salt

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup honey (preferably local)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons grated lemon zest (from about 2 lemons)
2 tablespoons fresh-squeezed lemon juice

Preheat oven to 350 degrees.  Spray a 12-cup muffin tin with non-stick baking spray.

In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.  Set aside.  In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, lemon zest, and lemon juice.  Whisk together until well combined.

Pour liquid ingredients into the flour mixture and stir with a wooden spoon just until all of the flour is incorporated.  Don’t overmix.  Divide into muffin cups so each cup is about 2/3 full.

Bake for 17 – 21 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean.  Check early and watch carefully; they will brown fast.

Lemon Olive Oil Muffins //