Archive for Recipes: Sweet

Pistachio Bejeweled Matcha Sandwich Cookies

Matcha Sandwich Cookies

Here’s the weird thing about being a freelancer: my life is often way to busy or not busy enough. It’s really hard to strike the right balance of work when you’re self-employed. 

I took the summer off, because I wanted to and, honestly, after teaching 3 courses for 6 months straight, I needed a brain break. 

I’ve been back at it since September, but things ramp up slowly. The ramping is now at full capacity, and I have a full plate once again, with teaching, clients, and, I’m very excited to announce, a new business venture I’m launching with a friend in the new year. 

But more about that later. 

Pistachio Bejeweled Matcha Sandwich Cookies

Let’s talk about cookies. Let’s talk about matcha. 

This is my friend Karen. If you’re around the Vancouver food scene, you might know her better as TinyBites. I’ve known Karen for ages, our paths have intersected at various work-related things, both in the food and social media worlds. 

Well, Karen just had a milestone birthday, and I couldn’t let that go uncelebrated. It needed something some special. 

Karen loves matcha, so I knew that had to be the basis of whatever I made. 

The concept was a whoopie pie, or a sandwich cookie, inspired by one I’d recently had at Purebread. 

So I did some research, experimented with a bunch of different recipes, and these beauties were the final result. 

The basis of this recipe is basically a sugar cookie. In terms of technique, it’s most like a snickerdoodle, as you make the dough, then roll it in sugar before baking. 

I then made a vanilla buttercream, and sandwiched them together, before drizzling with white chocolate and then bejeweling them with crushed pistachios. 

I was really happy with the final result! 

Matcha Sandwich Cookies

Pistachio Bejeweled Matcha Sandwich Cookies

Ingredients for the cookies: 

  • 1/2 cup butter, room temp
  • 3/4 cup granulated sugar (with extra for rolling)
  • 2 tsp matcha tea powder
  • 1 egg
  • 2 tsp vanilla
  • *green food colouring (optional)*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 1/2 cups flour


  1. Cream the butter and sugar together in the bowl of your mixer until fluffy and well combined. Add the egg and the matcha beat again. Add the vanilla, and mix just to incorporate. Add a few drops of green food colouring if desired. 
  2. Mix all the dry ingredients together, and then add slowly to the wet ingredients while the mixer is running at the lowest speed. 
  3. Stop the motor and scrape down the sides of the bowl, and mix again, until everything is incorporated. 
  4. The cookie batter will be quite soft, and is probably best if it is refrigerated for about an hour before baking. 
  5. Scoop the dough, using a cookie scoop, into your hands and roll into balls. Roll the balls in sugar to coat, then place on the cookie sheet. 
  6. Bake in a 350 degree oven for about 10-12 minutes. You want them to be set, but you shouldn’t see any browning on the edges. 
  7. Once the cookies are baked, remove from the oven and put them on a baking rack to cool completely while you make the icing. 

Matcha Sugar Cookies

Ingredients for the icing: 

  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 2 tsp Bird’s Custard Powder
  • 1 1/2 cups powdered (icing) sugar)
  • milk


  1. In the bowl of the stand mixer, place the butter. Whip it until it’s smooth. Add the custard powder and the vanilla, and mix again to incorporate. 
  2. Add the icing sugar with the mixer off, and then turn it on to its lowest setting to incorporate. Once most of the icing sugar has been beaten in, begin to add milk, a little drizzle at a time, until your icing gets to the right consistency. 
  3. Remove from the mixer and spoon into a piping bag. 

Ingredients for the garnish: 

  • 1/2 cup white chocolate chips
  • boiling hot water
  • 1/4 cup pistachios, shelled


  1. Create a double boiler by placing a small pan with water in it on the stove. Top the pan with a large metal bowl, and place the chocolate chips inside. Turn on the heat to about medium, and allow the double boiler to gently melt your chocolate chips. Drizzle in a little of the boiling water at a time to get the white chocolate to the consistency where you can easily drizzle it. 
  2. Chop the pistachios, and for extra flavour, gently toast them in a dry frying pan on the stove. 

To assemble: 

Place one cookie face down, and pipe a circle of icing on it. Top with another cookie to make a sandwich. Place all the sandwiches on a parchment-lined baking sheet or on an baking rack over a rimmed baking sheet. With a spoon, drizzle the tops of the cookies with the white chocolate, then sprinkle them all with pistachios. Place in the fridge to set. 



Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts


  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted


  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 
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