Mini Matcha Whoopie Pies
makes ~32 moon pies / 350 degree oven

2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 tablespoon white vinegar
1 cup whole milk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, room temperature
1 cup packed brown sugar
1 large egg

1. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.
2. Stir together buttermilk and vanilla in a small bowl.
3. In the bowl of an electric mixer at medium-high speed, beat together butter and brown sugar until fluffy, about 3 minutes.
4. Add the egg and beat until combined.
5. Add the flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
6. Using a large pastry bag fitted with a large, circular tip, pipe 1-1/2 inch circles about 1 inch apart onto two parchment covered baking sheets.
7. Dip your thumb in water and press down the point of each piped circle.
8. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, approximately 8 to 10 minutes.
9. Transfer with a metal spatula to a rack to cool completely.

Filling

1/2 cup whole milk
2 tablespoons flour
1 stick (1/2 cup) unsalted butter, room temperature
pinch salt
2 cups powdered sugar
1 tablespoon matcha powder
1 teaspoon vanilla

1. Heat milk in a small saucepan.
2. Sift in the flour.
3. Cook over medium heat until thick, approximately 3 minutes. Set aside to cool.
4. Beat butter with a paddle attachment at medium-high speed until creamy.
5. Sift in the salt, powdered sugar, and matcha powder and beat until incorporated. Add the vanilla and beat to combine.
6. With mixer on slow speed, add the cooled flour mixture one tablespoon at a time.
7. Beat on medium high for 3 - 4 minutes or until mixture has a fluffy texture.

Assemble

1. Lay out cooled cookies in like-sized pairs flat side up.
2. Spoon or pipe a half teaspoon of filling onto one of each pair.
3. Top the filling with the other of the pair.

I thought I would start off this blog with a cupcake recipe, why not?

The persimmon is one of those fruits that I forget about and every fall when I see them piled high at the local produce store I think, "hey, persimmons?!". Every year I need to come up with yet another recipe to feature them in.

Persimmons have a subtle flavor I find that is best enjoyed on their own or in a salad. When I bake with persimmon I try to find a way to get the ingredient in there uncooked or alone so its taste can be experienced. In the carrot cupcake the persimmon flavor disappears, but does add a good amount of sweetness to the end result. I loved dried persimmon so topping the cupcake with a persimmon chip brings its flavor to the forefront. Given you can never go wrong with cream cheese frosting, you really can't go wrong with this cupcake.

Carrot Persimmon Cupcakes
makes 30 cupcakes / 350 degree oven

1 cup pecans
3/4 pound carrots
1/4 pound persimmons
3 large eggs
1/2 cup 1% fat buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

1. Toast pecans in a 350 degree oven for 5 minutes.
2. Remove from the oven, let them cool, then chop coursely.
3. Peel, rinse, then grate the carrots and persimmon into a large bowl.
4. Add the eggs, buttermilk, vanilla, sugar, vegetable oil mix to combine.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Fold flour mixture into the carrot mixture.
7. Fold in pecans.
8. Scoop out into cupcake papers about 2/3s full.
9. Bake at 350 degree oven for ~22 minutes or unti cake tester comes out clean.
10. Cool in the pan for 15 minutes, cool on wire rack completely.

Cream Cheese Frosting

2 sticks butter
8 ounces or 1 package of Philly cream cheese
1 pound powdered sugar
1 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter until soft.
3. Add the cream cheese and vanilla. Beat at medium speed until creamy.
4. Sift the powdered sugar into the butter/cream cheese mixture and beat to combine.

Assemble

1. Scoop frosting on to each cupcake.
2. Smooth out with an offset spatula.
3. Top with a persimmon chip, or dip in crushed pecans or coconut.

[Optional] Persimmon Chips

1. Slice thin rounds of persimmon, eating or discarding the ends.
2. Lay flat on parchment or silpat lined baking sheets.
3. Dry in a 200 °F oven for about 2 hours, until dry.