In case you hadn’t noticed, I kind of have a thing for matcha. If you don’t know what matcha is, I can sum it up by saying that it is simply finely ground green tea….
Search Results for: matcha
Summer is in full swing in my home state of Indiana this week – in fact, the high there today is supposed to be 102! Here I am in Sydney complaining that it’s too cold, but my family in Indiana is complaining that it’s too hot! Well, my fellow Hoosiers, this recipe will cool you down a real treat. The flavors of matcha and strawberry (one of my all-time most favorite flavor combinations) combine into one amazing, refreshing and cooling popsicle….
Recently I was emailed by Lisa Orgler of The Lunch Box Project; she is a wonderful artist that I am very fond of and she is drawing green tea foods for the month of March. I was delighted that she contacted me and asked if she could draw my matcha strawberry cupcake, which is one of the best cupcakes I’ve ever made (in my opinion). I told her she could most definitely draw my cupcake and I was looking forward to seeing it in her illustration.
Around a week later, Lisa emailed me again to tell me she had finished drawing my cupcake. I hurried over to The Lunch Box Project and saw her amazing drawing:
Absolutely beautiful! Thank you, Lisa!
If you’ve been following my blog for a while, you’ll know that I’m really keen on matcha. My love for green tea started in 1999 when I visited Australia to see my then-boyfriend (now husband!). He took me to a lovely Japanese restaurant where he convinced me to try a bowl of green tea ice cream. It tasted beautiful and from then, I was hooked!
In the past, I’ve made my own green tea ice cream, hot cocoa with matcha whipped cream, and various matcha cupcakes (one of which was the winner of December 2008’s Iron Cupcake: Earth challenge). Just have a look at all my matcha recipes!
When I was contacted by Matcha Source and asked if I’d like to sample their matcha, there was no way I’d refuse! I haven’t placed an order from Matcha Source before, but they totally won me over with the package they sent me.
I had to photograph the box. It’s very pretty! But of course, what is most exciting is what is inside the box…
I received a 10g sample of high quality bright green matcha powder, a Bodum milk frother, various matcha recipes, a discount on my first order, and a lovely handwritten and personalized card from Alissa; she even congratulated me on the birth of my baby! It was really nice that the package was so personalized, this definitely made my day!
That very day, I made a warm, frothy matcha latte to test out their matcha. There really is nothing like the smell and appearance of fresh, bright green matcha; I love opening new packages of matcha.
The recipe for this is so simple, you could make your own with your eyes closed.
Hot Matcha Green Tea Latte
from Matcha Source
The trick to this classic style beverage is to make the tea first, then add the hot milk and foam.
- Sift 1 tsp Gotcha Matcha into a cup.
- Melt matcha by adding 2 oz hot water and stirring until matcha becomes a smooth paste.
- Pour 6 oz steamed milk into your favorite matcha bowl or teacup.
- Add matcha tea to the milk.
- Scoop foamy milk on top.
- Sprinkle with matcha dust or cocoa powder.
Matcha not only tastes great, but has various health benefits as well. It is rich in antioxidants, naturally enhances your mood, promotes weight loss and is rich is nutrients, fiber and chlorophyll. Since matcha is sugar-free, it’s a great choice for diabetics and those who are interested in reducing their sugar intake.
So it’s great for afternoon tea. Instead of coffee, try a hot matcha latte instead!
But wait, you’ll need a sweet snack to go with that matcha latte. I’ve seen a few different ways to make matcha truffles, but I haven’t yet seen a matcha cake truffle. Surely you’ve seen the cake truffles, sometimes known as cake balls, around the internet; Bakerella did a great job in making them famous! I decided to do the same thing, but use matcha powder in the cake and frosting.
The process of making these is exactly the same as you’ll find on Bakerella’s website. I made my own vanilla cake and cream cheese frosting, but you can use a box cake mix and frosting if you wish; just sift about one tablespoon matcha to a vanilla cake mix, and optionally, sift 1-2 teaspoons matcha to vanilla or cream cheese frosting for a super matcha taste. The amount of matcha you add to your cake and frosting is totally up to you – add more or less depending on your taste.
Just for reference, I used Billy’s vanilla vanilla cupcakes recipe, which is my favorite vanilla cupcake recipe (I sifted about one tablespoon – a little less – matcha into the dry ingredients), and Chokylit’s green tea cream cheese frosting recipe. I added a bit of shortening to the chocolate as it was melting to make it smoother and easier to work with – the general rule is to add a level 1/2 teaspoon per one ounce of chocolate, or one tablespoon per six ounces of chocolate and melt them together.
I have written up the full recipe at the end of this post to make the matcha cake truffles using a box cake mix and a tub of frosting.
The truffles have an immense matcha taste, with just a hint of dark chocolate.
Keep the finished cake truffles stored in the refrigerator, otherwise they melt and turn gooey really quickly! The truffles taste best after allowing them to completely set in the refrigerator; I thought they tasted better the next day.
In conclusion, if you haven’t yet tried matcha, give it a go! Matcha Source is a great place to start for information on matcha and many different recipes to test out. Just have a read over their Matcha Buyer’s Guide to find out which matcha is right for you.
Matcha Cake Truffles
1 box white cake mix (plus ingredients called for on box)
1 16 oz. tub cream cheese frosting
2 tablespoons matcha powder, divided (see note)
1 12 oz. package dark chocolate chips
2 tablespoons vegetable shortening
Sift 1 tablespoon matcha powder into dry ingredients of cake mix, then prepare and bake the cake as directed on the box.
After cake has completely cooled, crumble into a large bowl by using your fingers or a food processor.
Sift 1 tablespoon matcha powder into frosting and stir thoroughly – you can do this in a separate bowl if you prefer, as it might be too difficult to stir in the tub! Pour frosting into crumbled cake and mix thoroughly.
Roll mixture into quarter-sized balls and lay on a cookie sheet. If the mixture is too soft, place into the refrigerator to firm up (30-60 minutes) before rolling into balls. Tip – keep your hands cold and slightly wet to keep the cake mixture from sticking to your hands.
Refrigerate the cake balls for several hours, or place them in the freezer to make them firm up faster. You’ll need them to be very firm to dip into the chocolate.
Melt chocolate chips with 2 tablespoons vegetable shortening over a double boiler, stirring often.
Dip each ball into the melted chocolate to completely coat; using a fork, remove the balls and place on a cookie sheet that is covered with wax paper. Place in refrigerator for several hours, or until chocolate is completely set.
Note: You can use as much or as little matcha powder as you like, however I find that you do need quite a bit for the matcha taste to be prominent.
This is my third and final entry into Iron Cupcake: Earth this month. This is also my favorite entry, matcha strawberry cupcakes.
I loved this cupcake! It is one of the best I’ve made in ages. The cake is a basic vanilla cake, borrowed from Billy’s Bakery, flavored with matcha, or green tea, powder. Inside the cupcake is a filling of strawberry preserves, for a big strawberry taste. Swirled on top is fresh strawberry Swiss meringue buttercream, which is really lovely. It also does actually taste like strawberries, unlike my first strawberry cupcake entry, which used heaps of strawberry puree but did not taste like strawberry.
This cupcake, however, did taste like strawberries and matcha. With one bite you will first taste the strawberry. After that bite is swallowed, the flavor of the matcha hits. I really really love this cupcake, but I think I’ve already said that!
I used Billy’s vanilla cupcake recipe because this is my favorite vanilla cupcake recipe. They always come out moist and soft and were perfect for the addition of matcha – I just added the powder to the dry ingredients.
The buttercream comes from Martha Stewart. It takes a lot of mixing to make this particular buttercream, so a stand mixer is a necessity. The buttercream came out perfectly and the softness of it matched well with the moist cake.
I divided both of these recipes in half, which is why some of the ingredient amounts in the recipe may look a bit funny.
Our June ETSY PRIZE-PACK is from artists:
- A sweet cupcake ID bracelet by INSANEJELLYFISH
- A groovy linocut piece from BLOCKHEAD PRESS
- A sweet surprise from Sweet Cuppin’ Cakes Cupcakery
- PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice – sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson; JESSIE STEELE APRONS ; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.
Here are the recipes I used to make these cupcakes…
Adapted from Billy’s Bakery & Martha Stewart
Makes 12 cupcakes
3/4 cup + 2 tablespoons cake flour, not self-rising
1/2 cup + 2 tablespoons all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
Strawberry jam or preserves
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.
Adapted from Martha Stewart
Makes about 2 1/2 cups
2 large egg whites
1/2 cup + 2 tablespoons sugar
1 1/2 sticks unsalted butter, softened, cut into small pieces
3/4 cup fresh strawberries, pureed
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Because of the egg whites and jam in these cupcakes, it is best to store them in the refrigerator. Let them return to room temperature again before enjoying.
I’ve been wanting a good cup of hot cocoa with a big dollop of whipped cream for a while now. So to remedy that, I came up with a variation of this delicious matcha cocoa recipe.
First, I made up half a batch of this hot cocoa mix recipe from Martha Stewart.
Second, I whipped up some matcha whipped cream (recipe courtesy of Boulder Tea):
Matcha Whipped Cream
View printable PDF recipe
5 ounces heavy cream
1 tablespoon sugar
1 teaspoon matcha powder
In a large bowl beat heavy cream and sugar with an electric mixer with the whisk attachment until it is stiff. Then add the matcha and mix well.
Now, my matcha powder ended up mostly in little round balls in my whipped cream, even despite the fact that I sifted it into the whipped cream. No matter though, it was just as tasty.
The matcha whipped cream melted into a foamy layer on top of the hot cocoa. It was pure perfection!
The recipe for the shortbread cookies in the above photo can be found here.
I made this cupcake intending to enter it into December’s Iron Cupcake Earth challenge Chocolate With A Twist. Then after I made it I thought it wasn’t good enough. It tasted great, but I didn’t think it was the worthiest contender. Then as I keep looking at them sitting there in the kitchen I thought, what the hay, I’ll enter them! Here is the matcha cocoa cupcake.
Yes, I need to work on my piping skills, I know!
I call it the matcha cocoa cupcake, because it does taste similar to the matcha hot cocoa recipe I enjoy. The chocolate cake in these cupcakes are very chocolatey, and the matcha is very matcha-y. The cake is dense and heavy and quite filling.
The dark chocolate ganache is a nice touch, and the matcha Swiss meringue buttercream is to die for. This is my second attempt at making SMBC (my first attempt failed) and it went really well. The texture is amazing, almost mousse-like. It pipes really well. The matcha taste in the SMBC is not overpowering and adds an extra light matcha flavor.
Thank you to Cupcakes Take The Cake for posting my matcha cocoa cupcakes on your blog!
Our December ETSY PRIZE-PACK is from artists:
* BETTY TURBO
* as well as a pair of cupcake earrings from LOTS OF SPRINKLES
* PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice -sweet!
As an added bonus for December we have adorable cupcake pincushions complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY.
Last and certainly not least, don’t forget our corporate prize providers: FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.com.
Chocolate & Matcha Marbled Cupcakes
(adapted from La Tartine Gourmande)
makes 10-12 regular sized cupcakes
8 Tbsp butter, melted (1 stick)
3 oz dark chocolate, melted
3 eggs, large
3/4 cup sugar
3/4 teaspoon vanilla extract
3/4 + 2/3 cups flour, sifted
1 tsp baking powder
Pinch of salt
1.5 tsp sifted unsweetened cocoa, diluted with 2 Tbsp whole milk
1.5 tsp Matcha powder
Preheat oven to 350 degrees.
Melt the butter and set aside. Melt the chocolate using a double-boiler.
Beat the eggs with the sugar until blended. Add the melted the butter and vanill extract and mix well.
In a separate bowl, sift together the flour, baking powder and salt and add to the butter/egg mixture. Beat until blended, but do not overbeat.
Divide the batter in two halves. In the first half, add the Matcha tea, in the second the chocolate and cocoa diluted in milk. Stir each half until thorougly incorporated.
Spoon chocolate mixture into cupcake liners, and spoon matcha mixture on top of the chocolate. Fill liners about 1/2 – 2/3 full. You can use a toothpick or knife to gently stir the colors together for a marbled effect, or you can leave as is.
Bake in a preheated oven for 20-22 minutes. Test with a toothpick to make sure they are done.
3oz dark chocolate
3oz heavy whipping cream
Heat the whipping cream and chocolate in a small pan over low heat unti melted. Do not boil. Remove from heat and sit aside until cooler. Dip tops of cupcakes into the ganache and sit aside to let ganache harden, or put into the refrigerator to harden it quicker.
Matcha Swiss Meringue Buttercream
(method adapted from How To Eat A Cupcake)
2.4oz egg whites
5.3oz unsalted butter, room temperature
1.5 tablespoons matcha (use more or less to suit your taste)
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add matcha powder and continue beating 2 minutes to eliminate air bubbles.
Hello, and welcome to my kitchen, The Sweetest Kitchen. I have compiled a list of questions so that you may get to know me and my blog just a little bit better.
Who are you?
My name is Jamieanne and I am 34 years old with 4 young children and an Australian husband. We live in Sydney, Australia, but I myself was originally born and raised in a cornfield in Indiana, USA.
What do you like to do besides bake and blog?
I love taking pictures of anything and collecting stuff. I have a wide variety of photos at Flickr you can browse through and I have 18 cameras – all but three are film cameras and most are vintage. I love them. My most favorite camera is my Zenit E, which is an early 1970s film SLR camera made in Russia.
I’m also huge fan of 80’s toys, like Rainbow Brite and My Little Pony. I have a few vintage ponies, and unfortunately all I have from my old Rainbow Brite collection is the big plush Starlight horse.
Before I had children I loved to read (and I’ll resume reading once my children are old enough to brush their own teeth and go to bed on their own, etc.). I love reading about astronomy and different theories as to how life began and how the universe came into being (science-related theories, that is). My most favorite author on the subject is Carl Sagan. And my most favorite books are The Hitchhiker’s Guide To The Galaxy series by Douglas Adams.
Why did you start a food blog?
I originally started this blog in May 2008 at Blogspot and it was called The Cupcake Review – I only made cupcakes at that time. As I started to expand by baking other types of food I discovered that I needed more flexibility than what Blogspot offered. On March 3, 2009, The Sweetest Kitchen was born.
I started a food blog for a few different reasons, but mainly because I love food (especially sweets) and I love to share what I bake. I focused on cupcakes because I love combining different flavors and discovering new, interesting recipes. I also love cupcakes because they are super cute and they come in just the right size.
I don’t write a lot of my own recipes, but I generally take a recipe that I find online and alter it (if allowed) if needed. All recipes on my blog are credited to their respectful owners, or to the source, and a link is provided if available. If you find a recipe on my blog that is yours and it is not credited to you, please inform me so that I may correct it.
All photographs on my blog are my own, unless credited otherwise.
What kind of camera do you use?
All pictures prior to March 29, 2011 were taken with a Nikon Coolpix 5400. Pictures after that date are taken with my brand new and first ever digital SLR, a Nikon D3100, which the readers and fans of The Sweetest Kitchen helped me win in a photo competition! Some photos are minimally edited in Picasa or Snapseed – brightness, sharpness, etc.
Why do all of your more recent photos look the same?
I have a reason for this! The short of it is that I want my photos to be recognizable as the Sweetest Kitchen’s photos to hopefully prevent others from stealing my photos. After discovering that one of my photos was being used, without permission, to advertise someone else’s products, I decided to put watermarks on all of my photos (I’m still working on getting watermarks on my earlier photos). To take it a step further, I designated a certain spot on our dining room table that receives good lighting to be my main set for photos, to make them each appear generally the same and recognizable. I do change the props around for each photo, but generally the main ambiance of each of my more recent photos is the same.
What do you like about food?
I love all types of food for their different flavors and I think it is utterly amazing that one can turn a few separate, plain-looking pieces of food into a masterpiece of art and flavor.
I prefer baking over cooking. Baking is indeed a science and it can be temperamental and demanding of precise, exact ingredients, but I find the process of baking to be soothing and fun, and always a learning experience. To watch the ingredients come together in a batter, then bake up fluffy and moist is fascinating, and not only to me, but my children as well.
Have you always been interested in baking?
I certainly have. One of my earliest memories is of helping my mom sift flour for Christmas cookies.
Another of my earliest memories regarding food is how infuriated my dad would become when my mom always undercooked the spaghetti for dinner – he liked it just past al dente. We had a lot of spaghetti, so this happened quite often. I have always remembered this and because of it, I can cook a perfect pot of spaghetti (or so my dad says, as he always give me his approval for my spaghetti)!
Do you own a lot of cookbooks?
Unfortunately, I don’t. I borrow a lot of cookbooks from the library and then copy down my favorite recipes from them. I’ve copied quite a few recipes from Donna Hay, Gordon Ramsay and Martha Stewart, and from back issues of delicious. magazine.
The cookbooks I currently own, in no particular order, are Our Family Table by Julie Goodwin, Bourke Street Bakery by Paul Allam and David McGuinness, The Complete Magnolia Bakery Cookbook by Alyssa Torey and Jennifer Appel, The Country Cookbook by Belinda Jeffery, Cake Pops by Angie Dudley (Bakerella), Sweet by delicious. magazine, Hello, Cupcake! by Alan Richardson and Karen Tack, 30 Minute Meals by Jamie Oliver, Marion: Recipes and Stories from a Hungry Cook by Marion Grasby, The Sweet Life by Kate Bracks, Have You Eaten? by Billy Law, Zumbarons by Adriano Zumbo and Junior MasterChef: The Cookbook.
What kitchen tools could you not live without?
First of all, I could not live without my digital scales! I have a very good one that can weigh in kilograms/grams and pounds/ounces. Digital scales are absolutely essential in baking, especially when the recipe only gives ingredient amounts in grams or ounces.
Second of all, my whisk! I use a whisk for stirring together dry ingredients, whipping cream or eggs. I don’t know what it is about whisks, but I just love them.
Third of all, but definitely not last, is the ultimate kitchen tool – my KitchenAid mixer, Katie. I would be lost without her. I won Katie from Billy who blogs at A Table For Two and is a former MasterChef Australia 2011 contestant!
Where do you buy supplies and props for your blog?
I buy props from the Op Shop (i.e. Goodwill), Emerald & Ella, Donna Hay and Kitchenware Direct. While I lived in the US, Bake It Pretty was my go-to shop. In regard to supplies, I am particular to certain brands. For vanilla extracts and pastes, I shop at Beanilla. For chocolate, I use Lindt. Other chocolate brands I’ve used are Green & Black’s and Whittaker’s, but I’d usually choose Lindt when faced with options. For cocoa powder, I use Valrhona. If I want a less intense chocolate, I’d choose Droste or Van Houten. And I always use free-range eggs.
Who are some of your favorite chefs and food personalities?
I like Valli Little, Nigella Lawson, Gordon Ramsay, Masaharu Morimoto, Alton Brown and I love Matt Preston. And although they are not chefs, I also like Martha Stewart and Donna Hay.
Do you watch any food shows on TV?
Of course! I used to watch Top Chef while in the US, as well as Iron Chef Japan and Iron Chef America, and Hell’s Kitchen. I also liked Alton Brown’s Good Eats because of the way he explained the science behind how the recipe came together. I love Ace of Cakes as well! Now that I’m in Australia, I really like Masterchef.
What are some of your favorite foods?
My ultimate favorite food is sushi, followed by mostly any Italian pasta dish, then followed by curries, my favorite being butter chicken. My favorite dessert is basically anything with chocolate in it. And I love a good coffee more than anything.
Where’s the most interesting place that you’ve eaten?
I’d definitely have to say that my meal at the top of Centerpoint Tower in Sydney is the most interesting place I’ve been to eat. My husband, then-boyfriend, took me and my mother there in 1999. It was quite spectacular, as the restaurant actually revolves so that you get to see a 360° view of the city while you eat. The portions were so tiny however, that we left still feeling hungry, despite the fact that our meal had cost nearly $200.
Do you have plans to turn your love of food into a business?
Right now in my life I am a leisure baker. Having previously worked as a veterinary nurse and a sales associate in a fish and aquariums shop, my resume would hardly be appealing to any bakery! Eventually though, as my children transition into “big kid” school, I hope to obtain a position in a bakery (preferably a cupcake bakery) or start my own home cupcake business, which I know would be very challenging.
How can I help you with your blog?
If you’d like to help me maintain my blog, you can donate to my website hosting bill or make a donation to my PayPal account to help me buy more products to bake with. Thank you for considering a donation!
Click above to donate to my PayPal account for my purchases specifically aimed at improving my blog!
You could also help by suggesting recipes to me via email or a comment on my blog or Facebook page (see link in my sidebar)!
Thanks for visiting my kitchen, I hope you have found something here that inspires you to get into the kitchen and bake. If you have any questions at all about a recipe, please leave a comment or send me an email. If you’ve made something you’ve seen here, leave a comment to let everyone know how much you liked (or didn’t like!) it. I hope to see you here again soon!
You may contact me via email at sweetestkitchen AT gmail.com.
I’ve been featured on Cupcakes Take The Cake for my…
- matcha cupcakes on June 19, 2008
- watermelon cupcakes on June 29, 2008
- cupcake pops on July 18, 2008
- Nutella cupcakes on September 8, 2008
- Jupiter cupcakes on November 13, 2008
- matcha cocoa cupcakes on December 5, 2008
- I was a guest blogger on December 9, 2008
- featured in a watermelon cupcake roundup on June 3, 2009
- ice cream cupcakes on June 11, 2009
- featured in an ice cream cupcakes article July 17, 2009
- dulce de leche pumpkin cupcakes October 13, 2009
- chocolate salted dulce de leche cupcakes on March 5, 2010
- banana coconut cupcakes with creme fraiche frosting on June 16, 2010
- zombie hand Halloween cupcakes on October 11, 2010
- UFO cupcakes on August 24, 2011
- zombie blood Halloween cupcakes on November 1, 2012
- My zombie hand Halloween cupcakes were #9 on the 12 best Halloween cupcakes of St Louis’ River Front Times on October 8, 2010
- My zombie hand Halloween cupcakes were featured on The Storque at Etsy for Halloween ideas on October 7, 2010
- My pumpkin dulce de leche Halloween cupcakes were mentioned on Slashfood for best Halloween baking on October 18, 2010
- Selected recipes and photos from my blog included in the book Little Treats published by Foulsham Publishers in August 2011
- My zombie hand cupcakes photo is featured on the zombie hand cupcake topper product page at Bake It Pretty.
Competitions I’ve won…
- My Jupiter cupcakes won a National Geographic competition on Nov. 25, 2008
- My matcha cocoa cupcakes won Iron Cupcake: Earth in December 2008
- My matcha cranberry cupcakes won second place in Green Tea Powder’s matcha contest on Dec. 6, 2009
- My avocado ice cream won ABC delicious. magazine’s Share the Love Facebook competition on July 10, 2013