Green Tea Muffins with Mini Chocolate Chips

2

Last weekend I bopped around the city and discovered The Spice House on Wells St.  I found this  Matcha Powder there and let’s be real I want to make any dish green if possible (more on this here). 

image

Originally I planned to make green tea shortbread and then remembered I made shortbread last week and forced myself towards a green tea muffin.  Amazing call.  Couldn’t resist adding mini chocolate chips.  I support most mini things including my recently acquired mini cooper that I mainly bought because Ina Garten also drives one (more on that here).

These come together so fast and taste delicious.  I know the green color is weird and if you want to (slash if you are boring) you can leave the matcha out and just have regular chocolate chip muffins.

Line a muffin pan with liners.

Get two bowls.  In one bowl combine one egg, 1 cup milk (I used 2%) and 1/3 cup melted better.

In the other bowl combine 1 and 2/3 cups of flour, 0.5 teaspoon of salt, 1 teaspoon of baking powder, 0.5 cups of brown sugar (I used dark) and 1 tablespoon of matcha. 

So much green :)

So much green 🙂

Now add the dry ingredients into the wet ingredients stirring until just combined.  Mix 0.75 cups of mini chocolate chips with two tablespoons of flour in a small bowl.  Stir into the batter briefly.

photo[1]  Divide the batter into the muffin pan and bake for 25 minutes at 350 degrees F.

photo

Artichoke Spread

photo

There are a lot of great things about living in Chicago including but not limited to:
-Friday nights out with my girlfriends
-Saturday visits from my parents

You might see the conflict here. Normally I would want to have a bunch of treats/snacks on snacks when my parents come over… especially when they bring two of my awesome cousins like they did last Saturday. Instead of waking up and baking my face off I woke up and wanted to order a pizza. Needless to say I was struggling and needed to make something insanely easy for their arrival.

photo[2]

This artichoke spread can be made no matter what state you are in or how much time you have. You might even have all the ingredients on hand (I didn’t but let’s be real I needed to pick up ginger ale anyway). Either way- this stuff is addictive.  In a lot of ways it is more like an Artichoke Tapenade and you know how I feel about Tapenade.

 photo[1]
Recipe from Mario Batali
Combine in a food processor 1 garlic clove (peeled- do I really have to specify that?), 1 cup of large green pitted olives, 1 tablespoons capers (rinsed and drained), 1 15 ounce can of artichoke hearts (drained) and 0.25 cups of extra virgin olive oil.

3

Serve with carbs/veg/eat with a spoon.