Happy October! My favorite month always starts off with a bang. Come the 1st day of October every year is my beautiful boy, MaQ's birthday! He is four years old today and officially a grown-up. He's still young at heart, but his demeanor is more calm nowadays. More gentleman-y. The hubby and I had plans for his birthday but unfortunately the New York weather is being extremely uncooperative, and will be raining for the next couple of days. All. Day. Long.

DOWNLOAD RECIPE

photos + recipe by: © Suzanne Spiegoski — photos + recipe by: © Suzanne Spiegoski

Matcha Popcorn with White Chocolate and Black Sesame Seeds

Ingredients:

4 ounces white chocolate chips

1/2 teaspoon Japanese matcha green tea

1/2 cup popcorn kernels, popped (about 8 cups popped)

Black sesame seeds

Directions:

Place white chocolate chips in microwave-safe bowl and microwave at 15-second intervals, stirring between each one, until melted.
Add matcha powder and stir until completely incorporated. Hello, green!
Place the popcorn in a large bowl and drizzle with the white chocolate mixture, tossing as you go, until popcorn is evenly coated. Season with salt. Set popcorn in refrigerator until white-chocolate coating has firmed, about 10 minutes. Break up any clump and serve. Popcorn can be stored in the refrigerator overnight using Ziplock bag.

So you know what rainy days call for. Cooking times with Suz! :) Aside from MaQ's birthday being one of the reasons why I love October so much, I also am a big fan of Halloween. I decided to make 'Frankenstein' popcorn! This is matcha green tea incorporated into melted white chocolate and the best part, with the popcorn. Mmmmm... let's not forget the wonderful black sesame seeds. Its deep, rich flavor complements with the mild sweetness from the white chocolate, overall giving this dessert a well-balanced combination in taste. Tell me a kid who wouldn't want to try this popcorn - just look at that green color!

Instead of venturing out in the rain for MaQ's birthday this weekend, we've postponed our plans and we'll be keeping it low key and just trying to recuperate from the crazy busy month we've had. The key is to try. ;) Everyone needs to recharge their batteries every now and then. I want to check out 'The People v. O.J. Simpson' TV show, munch on some 'Frankenstein' popcorn, nap, and munch down on more deliciousness I'll be cooking later. Chicken Jardinière anyone? Perfect for gloomy, dreary days like today.

Hope you have a nice weekend. Coming up Monday on the blog, I'll be sharing another outfit post featuring my most recent pieces of jewelry and a twist on the latest reverse/backwards shirt trend, where you any shirt that buttons down in the front; you switch it to the back. Playing a lot with masculine and feminine tones together lately. Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ

OTHER SIMILAR POSTS

Featured

Nov 30, 2017

Sour Punch Bites Movie Night

Nov 30, 2017

Jul 21, 2016

Peach Melba

Jul 21, 2016

Jan 13, 2016

Matcha Cheesecake

Jan 13, 2016

Dec 23, 2015

Christmas Cookies

Dec 23, 2015

Dec 2, 2015

Christmas Coffee Cake

Dec 2, 2015

Nov 27, 2015

Our Thanksgiving Spread

Nov 27, 2015

RASPBERRY WHITE CHOCOLATE SCONES RECIPE

Hands down the best scones I've ever made! Thanks Rock Recipes!

Prep: 15 mins Cook: 25 mins Total: 40 mins

Ingredients:

    3 cups flour
    ½ cup sugar
    6 tsp baking powder
    ½ tsp salt
    ¾ cup very cold butter, cubed
    6 ounces good quality chopped white chocolate
    2 tbsp lemon juice
    2 tsp vanilla extract
    1 cup milk
    1½ cups frozen raspberries

Instructions

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine the flour, sugar, baking powder and salt.

Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.

Transfer to a large bowl and toss in the white chocolate.

Mix together the lemon juice, vanilla extract ans milk.

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.

When the flour is almost incorporated, add the frozen raspberries.

Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.

It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.

Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.

You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.