Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese



I’ve been playing with the idea of using Matcha in my recipes for a long time. But I didn’t rushed things because knowing that Matcha is such a special ingredient which will define substantially the taste and the look of anything I make, I tried to figure out what exactly should I make.





I got my first batch of matcha from my Japanese friends, and tasting it, I instantly loved it. I could get used to eat or drink it regularly, if only would be cheaper.




Finally, I came to the conclusion that cheese cake would be the perfect choice, because it will restore not only the real taste, but the vibrant, healthy green colour of the Matcha as well. Not to mention, that no baking opposed to baking is always a winner 🙂




I looked up many Matcha recipes. Even though there are hundreds of them out there, I ended up making my own version of matcha cheesecake. I pinched something from here, something else from there, and the final results are Matcha cheesecake with double chocolate oreos and coconut cream cheese.



I only made 6 mini cheesecakes.


-200 gr double chocolate oreos
-50 gr melted butter
-500 gr Mascarpone cream cheese
-thick coconut cream (I used the Natco coconut milk, and I only used the thick cream from the upper half of the can, so I didn’t mixed it)
-200 ml double cream
-powder sugar (maybe 2 Tbsp, but depends on your personal taste)
-1 Tbsp Matcha powder
crushed Oreos (optional, but I wanted to have a “dirty” effect, and also the Oreo crumbs tasted good in the cream)
1. Crush the Oreos, with the filling left in them, then mix it with the melted butter.
2. Divide evenly in the mini cheesecake pan, then press down firmly. Put in the fridge for about 1 hour.
3. In a mixing bowl, mix the Mascarpone with powder sugar, matcha powder, coconut cream and double cream. Finally stir in the Oreos crumbs.
4. Divide evenly on top of the firm biscuit base, smooth the top, then put back in the fridge for overnight.



Earl Grey Cupcakes With Honey Lemon Buttercream



Cup of tea turned into a slice of cake. Hm…..


Surfing the net for inspiration, I came across a black tea cake. The pictures, the writing got me instantly, and I knew I had to make it happen. The recipe was haunting me for few weeks until I finally decided to give it a try.



I am not a tea drinker, hence my hesitation. Needles to say, my first thing in the morning is to brew a fresh cup of coffee while I warm the milk for the kids. So, I am a coffee lover, and not for the need of caffeine, because I drink decaff most of the time, but purely for the love of the coffee, the taste. I’m not a morning person either, but that first sip of a good coffee makes it all better.


But, let’s turn back to the tea now. As I said, I saw this cake on the net, and caught my attention immediately. I do not keep black tea at home at the moment, all we have is a few green teas, and we always have peppermint tea, because that is what I like to drink if I don’t feel well. With honey and lemon, of course. Now, that’s the other thing. Whenever I do drink tea, for any reason, it must be served with honey and lemon. With all do respect for the country I live in, I could not drink the tea with milk. It’s a definite no, no from me. Sorry, guys. But, good thing we’re all different, right? Anyways, this cake here is for you, nice tea lover people! Enjoy! I know, I did!



About the recipe. I had some problems with the original recipe, specially with the given measurements, mostly the quantity of sugar used. Eventually I did use as stated, but I was right to assume that this cake will be sweet. And I mean, too sweet, for me anyway. I never put so much sugar, and even though I added fresh lemon zest to this recipe, and lemon juice in the frosting, it was still too sweet for me. So, be aware if you decide to bake it, or use less sugar. I will probably bake it again, and I will adjust the sweetness more to my personal taste. Also, if you follow me, you know that I usually don’t frost my cakes with buttercream, so there comes even more sugar. In the future I will ice this cake with a different frosting, I’m thinking a lemon cream cheese would be perfect…..Nevertheless, this cake was delicious enough to evaporate within 1,5 days from the kitchen, and I had my more than fair share of it…, the nonteadrinker-and-toosweetforme….. Well…..


The tea used in the original recipe was PG black tea, I choose Earl Grey, the Decaff version, so kids could also eat without problem. The smell of this tea is really nice, and as opposed to the PG, at least I know this tastes lovely, whilst the PG I never tried, so I can’t relate to that.





I made a three layer mini cake in my 5 inch cake pans, and I had leftover batter for 5 cupcakes.
The recipe was using grams and millilitres, but also gave the quantities in cups, which was very confusing and I found it being inaccurate, probably because not all cups measure the same amount, so I choose to only look at the grams and millilitres.



-235 ml milk

-content of 3 tea bags

-55 gr butter at room temperature

-220 gr brown sugar (wohoo….see, told you!)

-2 eggs

-1/4 cup vegetable oil

-1 tsp vanilla extract

-zest of 1 lemon

-175 gr flour

-1+1/2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

Honey-lemon buttercream:

-125 gr butter at room temperature

-3 Tbsp honey

-250 gr powder sugar (oh, boy, have mercy!)

-fresh lemon juice (depending on personal taste, but be careful, because adding too much liquid will result in needing more sugar to keep the buttercream in good consistency)

-pinch of salt



1. Preheat the oven, then grease the cake pans. If you only make cupcakes, put the cupcake cases in the cupcake pan, you will have about 15 cupcakes, depending of the size.

2. Warm the milk until almost boiling, and add the tea. Cut the bags open and stir the tea powder directly into the milk. Let it cool down.

3. In a bowl beat together the butter and the sugar. (It will not get light and fluffy because not enough butter and too much sugar, but when adding the eggs, the batter will get better.)

4. Add the egg, one at a time, and beating after each addition. Beat in the oil and vanilla, too.

5. Stir in the flour mix (flour+salt+baking powder+baking soda).

6. Pour the milk and stir only until all is perfectly combined, but don’t over mix.

7. Transfer the batter in the prepared pan and bake for about 30 minutes. After baking, let the cakes cool before icing.

8. Beat the butter and honey until smooth and creamy, add the salt and start adding gradually the powder sugar and lemon juice. Keep on like this until you are satisfied with the taste and consistency.














Rain Cupcakes



Rain, rain, go away,

Come again another day,

Little Johnny wants to play,
Rain, rain, go to Spain,
Never show your face again.
No, I don’t wish for all the rain we are having to go to Spain, because I love Spanish people and I absolutely love, love Spain, but I do wish for all the rain that we are having to just go away for good!
So, this is my protest against nature, and this is how I object against all the rain. Now there, I said it!  Let’s see what happens. Oh, but wait….it HAS stopped raining, the magic spell works, people!
Now, bring on the snow, I hear it’s winter after all!
These are leftover chocolate cupcakes from a previous batch (kept in the freezer), and I made the clouds from white sugarpaste and sprinkled silver sugar sprinkles on them. I frosted the cupcakes with vanilla flavoured double cream. I used a very small piping tip to make the small, pointy finish, although not very visible, then sprinkled some more silver on them.


Mini Strawberry Cheesecakes


As I promised few weeks ago, here they are. My husband’s absolute favourite, the strawberry cheesecake.



I found the recipe on Good Food, and as the original recipe is for one large cake, I only made some minor adaptation to it (basically using more biscuits, mascarpone and double cream) and transformed the recipe into 12 mini cheesecakes.
I highly recommend this particular strawberry cheesecake recipe to any cheesecake lovers out there.
The only downside to this cakes is the overnight chilling time, it is always a hard job to keep the family (yes, by family I mean my husband and him alone) away from the fridge long enough until it sets properly.
-300 gr digestives biscuits
-100 gr melted butter
-750 gr (3 pack) Mascarpone soft cheese
-2 tsp vanilla extract
-100 gr icing sugar
-300 ml double cream
-lemon zest (optional)
-400 gr strawberries
-25 gr icing sugar
1. Butter the mini cheesecake pan in every hole, or use cupcake cases, like I did here.
2. Put the biscuits in a food processor or plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Can be melted in the microwave.
Mix thoroughly until the crumbs are completely coated. Spoon them into the prepared tin and press firmly down into the base to create an even layer. To do this I used the edge of my rolling pin. Chill in the fridge for about 1 hour to set firmly.
3. Make the filling by mixing the cream cheese and vanilla and 100 gr sugar, then using an electric mixer add the double cream and beat only until is completely combined.
4. Scoop the cream mixture on top of the biscuit base. I used a piping bag to do this. Now smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Yeah, this is the hard part…..
5. Next day, or about half hour before serving the cheesecakes, make the topping, and also remove the cheesecakes from the fridge to adjust to room temperature.
6. Puree the strawberries in a blender or food processor with 25 gr icing sugar. If you like, leave a few good ones to decorate. Pour the fresh strawberry pure on your mini cheesecakes.
7. Enjoy! 100% satisfaction is fully guarantied! 🙂

Christmas Tree Cupcakes for the Preschool Christmas Party



“Last Christmas I gave you my heart…….” No, but I gave away more than 40 mini cupcakes for my daughter’s preschool Christmas party.
I enjoyed making the little green pine trees from Wilton candy melts, even the kids jumped in to make some for themselves in the end.
For this occasion I baked a box of Carrot Cupcakes, I wanted to try the taste for a while. Not too bad, but doesn’t come even close to my carrot cupcakes recipe. I sprinkled coconut shred on top of the icing for the snowy effect.
My little Darling at her very first Christmas Party 🙂


Tiramisu Pancake Cake


I start the New Year with this festive Tiramisu Cake.
I made this interesting version of the classic Italian desert using American style pancakes.
Another modification to the classic Tiramisu was that we cut it and ate most of it within 2 hours after finishing, the family was just too eager to eat, and couldn’t wait the long hours of chilling. It made no difference, they liked it.