A quick Matcha Granola recipe to perk up your Mondays

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It’s Monday again and I’m feeling the Monday Blues, which is ironic since I’m writing about a recipe right now that’s in the shade of green. I was on the verge of procrastinating yet again just now; going back and forth about whether I should blog today or tomorrow or the next day… But then I really wanted to talk about this little super easy-to-make treat. It’s definitely a recipe that needs to be passed along to my fellow matcha lovers.

So I’ll keep this post short and straight to the point: You guys have to try this Matcha Granola recipe. All it takes is 3 steps!

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Unlike most granola recipes, this one requires absolutely no oven. Everything is cooked on the stove. And while the instructions say let cool before storing, there are no rules saying you have to let it cool before popping in your mouth. I can’t resist freshly baked granola! It’s something akin to a weird weakness I guess. Some people like to eat unbaked cookie dough, I like to eat freshly baked granola. The earthy colours and the crunchy toasted-ness of it sucks me in and I just let it. 🙂

Though the recipe below yields just about 2 cups of granola, you can easily double or triple that amount if you’re making this for a lot of people. Or you know, if it’s just you and you want a supply that lasts for weeks.

A Two Broke Girls Kitchen Experiment, Part 2

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All right! I hope you didn’t think I was going away quietly after that first not-quite-a-copycat recipe. Since realizing that Max’s version of the cupcakes from Two Broke Girls are in fact most probably chocolate, I told myself I really needed to make a chocolate-based cupcake just to compare it to the previous “white cake” version I made. I was supposed to write about this a little earlier but I’ve been feeling a little exhausted lately. It’s probably because I’ve been pushing myself too much and resting too little. I really need to take it easy and unwind this weekend!

Anyway, going back to this version of the Spring Break Cupcakes recipe, I have to say searching for the recipe was the easy part. I quickly found one that made sense to me and just reading through the recipe I was already sure it would yield wonderful cupcakes. It was the buying of the ingredients that took me forever! Somehow I just could not get my hands on some stout beer. I honestly didn’t think Guinness would be so elusive. (Or so popular that it would always be out of stock in the supermarket!) When I finally FINALLY found Rustan’s Supermarket restocked, I grabbed four cans right away. Needless to say you’ll have to expect more stout beer goodness soon, and it won’t just be desserts. 😉

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15309430638 ce802bd686 b - A Two Broke Girls Kitchen Experiment, Part 2

I’m not a beer drinker at any capacity so I’m no expert on the subject, but I have drank regular beer before and I have to say I was a bit surprised by the boldness of stout beer. It demands your attention at first sip and holds it for a little bit until it is satisfied that you will remember its name. Or it might just be that it’s my first time getting a taste of stout beer that I find it to be a bit stronger in taste than I’m used to. Which is why it’s absolutely perfect to pair with chocolate. Thanks to that boldness in flavour, the Guinness has no problems making itself known in the midst of all that deep delicious chocolate cupcakey-ness going on.

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Soooo ladies and gentlemen, I present to you: Beer-batter Cupcakes 2.0, the chocolate version.

A Two Broke Girls Kitchen Experiment, Part 1

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Beer-batter Maple-Bacon Spring Break Cupcakes. A huuuge mouthful but something I haven’t been able to forget since I first heard it. I think most people who watch the show Two Broke Girls are familiar with this particular “stoner cupcake” created by Max during that episode where they even got Martha Stewart to taste it in the women’s powder room. Haha!

Spring Break Cupcakes

That hilarious episode aside, I have been wondering for the longest time just how exactly this Spring Break Cupcake tastes like. I did some research and came up with a surprisingly short list of satisfactory results. I set it aside and forgot about it until my brother’s recent Two Broke Girls marathon; where I saw my curiosity rise back from the dead and follow me around like a zombie until I finally decided to try one of the recipes I found online.

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In my memory the show’s version was not chocolate, but in the screencaps above the cupcakes look dark in colour. Hmm. Luckily I also made a version like that, but more on it on my next post. For this post I’ll be talking about just plain old Beer-Batter Cupcakes, with maple frosting and candied bacon bits on top of course. Admittedly I botched the recipe a bit when I made it and yet the cupcakes turned out surprisingly good! 

No turning back now + Peanut Butter and Jelly Bars

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When I started this whole blogging thing, I had no idea what to expect. All I aimed for was a place to share the things I bake/cook and shoot. Now it feels like a little more than that. Aside from the newfound goal of teaching others and encouraging others to cook and bake too, now I get these crazy ideas and do these crazy things that I probably wouldn’t have had I not started this blog.

I wake up really early during Sunday mornings feeling invigorated and excited to run into the kitchen even though Sundays are all I have for “rest”. I forget my week’s worth of exhaustion during those precious moments in the kitchen. I also now actually go out of my way to find baking ingredients and equipment that would give me the best results even though the old me would’ve called them expensive rather than refer to them as investments. I bought myself this gorgeous Chicago Metallic Madeleine pan, and a couple of cookie-decorating bottles because I’ve always wanted to learn how to do it. I even began collecting pretty vintage plates and ceramic ovenware for the sake of food photography, something I used to think was unnecessary.

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There are simply some things that you have to learn to want before you realize that they are the things you should have wanted from the very beginning.

One of the best parts about all this though is that I also acquired certain new attitudes that have benefited me in the real world. Patience for instance isn’t one of my strong suits. I have no shame in admitting it, but I really believe that all the baking I’ve been doing has helped me in this department; from waiting for my yeasted dough to rise properly, to standing in front of the oven door just to make sure a delicate dessert bakes into perfection. The old me would never stand still for a minute; would take out half-risen dough just because I thought it looked doubled enough; would probably have opened the oven door hastily regardless of instructions saying otherwise. Aside from that, I have also learned how to be more efficient, resourceful, and persevering. And here I had thought I understood what those qualities meant already.

Another new habit I adopted ever since I grew to love food blogging: TV cravings.

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