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  • Matcha Donuts

    Spring's been teasing us in New York. About a month back we had nearly a full week of 70 degree weather that had me thinking that winter was over. I was wrong. Yesterday was so bitterly cold and rainy I stayed inside all day in my sweats. Since I was stuck indoors—and also avoiding doing my taxes—I decided to figure out how to use up this little packet of matcha tea powder I got a few months ago. While I could've made tea with it (pssh), I made donuts. Because when there's freezing rain in April, you should definitely pretend like it's actually warm outside by making donuts the color of spring grass.

    Matcha Donuts Recipe

    Adapted from Bon Appetit

    Ingredients

    • ¼ cup white sugar
    • 1¾ teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 cups cake flour, plus more for surface
    • 1 large egg
    • ½ cup buttermilk
    • 2 tablespoons unsalted butter, melted
    • Vegetable oil (for frying—about 1 quart)
    • Matcha glaze (for serving)

    Instructions

    1. Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl.
    2. Add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually mix together wet and dry ingredients until a shaggy dough forms.
    3. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to knead too much or donuts will be tough).
 

    4. Roll out dough to ½" thick and punch out as many rounds as you can with a round biscuit cutter, then use a slightly smaller round cutter to punch out center of each round.
    5. Gather donut holes and scraps and re-roll—repeat until all dough has been used.
 

    6. Fit a medium saucepan with thermometer. Pour in oil to come several inches up the sides of saucepan and heat over medium until thermometer registers 325° Fahrenheit.
    7. Working in batches, fry donuts until deep golden brown on each side.
    8. Transfer to a wire rack lined with paper towels and let cool slightly. 
 

    9. Dip still-warm donuts in Matcha Glaze.


    Matcha Glaze

    Whisk 1 large egg white, 2 cups powdered sugar, 2 teaspoons matcha (I used a blueberry matcha powder for an extra little bit of flavor), a pinch of salt, and 1 tablespoon of water in a small bowl until smooth.


  • Brown Butter Banana Muffins with Pecan Crumble

    Whenever I buy bananas, there always seems to be one sad banana left behind uneaten. Too soft to eat but not spoiled enough to throw away, this banana always taunts me: A little yellow (well, mostly brown) reminder of how I wasted perfectly good food. I could easily freeze it and use it in a smoothie, but let's be real: I'd rather have banana bread. It seems that most of my favorite recipes call for at least three bananas. So what to do?

    This is why I'm glad I found this banana bread recipe that only calls for one banana over at The Faux Martha. The entire recipe is scaled down so the banana flavor isn't lost. However, when baked as a loaf, it's pretty short. But there's plenty of batter for more than half a dozen muffins—so banana muffins it is! I've tweaked the original recipe by adding brown butter to bring out the nuttiness of the pecan crumble topping and swapping yogurt for sour cream—because health be damned! I kid, I kid. It's just what I had. It does make the muffins super moist, but Greek yogurt would also work well in this recipe.

    Brown Butter Banana Muffins with Pecan Crumble Recipe

    Yield: 9 muffins

    For the Brown Butter Banana Muffins
    4 tablespoons unsalted butter, melted until browned
    1 cup all-purpose flour
    ½ cup white sugar
    ¾ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ⅓ cup sour cream
    1 large egg
    1 teaspoon pure vanilla extract
    1 ripe banana

    For the Pecan Crumble
    1 tablespoon unsalted butter, softened
    2 tablespoon all-purpose flour
    1 tablespoon brown sugar, packed
    ¼ teaspoon cinnamon
    Pinch of nutmeg
    ½ cup chopped pecans

    Instructions

    1. Preheat oven to 300 degrees Fahrenheit. Butter 9 cups of a muffin pan. Set aside.
    2. In a small saucepan, melt butter until browned. Set aside to cool.
    3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    4. In the same saucepan the butter was browned in, add the sour cream, egg, and vanilla and whisk until well combined. Add banana and mash well to incorporate.
    5. Pour wet ingredients into dry ingredients and stir together until just combined. Be careful not to over stir. 
    6. To make the pecan crumble topping, combine ingredients in a small bowl using a fork. Distribute crumble evenly over batter. 
    7. Bake for 16-18 minutes or until a toothpick comes out clean. Cool in pan completely. Carefully loosen from pan and serve.

    Recipe adapted from The Faux Martha and Mad Hungry.