Happy St. Paddy’s Day! I hope you guys are chowing down on truck loads of corned beef and cabbage. I’ll be working tomorrow, so unfortunately I won’t be able to do the same.
This will be the first year I’m not bartending for St. Paddy’s Day. Who’s going to sneak green dye in all my customers’ Budweisers without me? I swear people are losing their sense of fun & creativity! (Because green beer is SO creative. Naht.)
Anyway, I think you guys already know I’m obsessed with homemade icecream. I’ve been on the lookout for any new recipes and ideas. Turns out Barbara and Jon from Sex Food & Kettlebells made a post this week about Matcha Mint Chip ice cream. Such a great combo! And of course I thought the idea of using matcha as a natural food color was ingenious.
I picked up some Matcha from Whole Foods yesterday so I’ll be trying out their recipe as soon as I finish eating this last batch. Which brings me to…
Matcha Whoopie Pies!
My first initial thought was that I could take a page out of Barbara and Jon’s book by using matcha as food coloring while flavoring the whoopie pies. Ya know, the whole LEPRECHAUN GREEN thing.
Turns out it didn’t work. Woops.
I didn’t want to add too much matcha and throw off the taste while trying to make it a vibrant green. So I settled on what tasted good, which ended up lending a nice pastel green tint. Works for me.
These whoopie pies are perfectly moist and spongy, with the right amount of fluff in between. I forgot to smooth the tops of them before baking, hence the reason they look like a version of Hagrid’s rock cakes.
Of course Sex Food & Kettlebells never use almond flour in their recipes. And they also probably don’t use raw sugar either.
I’m SO BAD! But sometimes being SO bad feels SO good. So matcha-whoopie-pie good.