Coconut Matcha Chia Pudding

A new year has dawned, carrying with it optimistic aspirations and a hopeful outlook. For the first time in a long time, I feel like I can breathe. The future carries a rosy tint; the months ahead no longer feel so heavy and intimidating. As a third year teacher, I am finally in a place where I no longer need to spend each evening lesson planning and writing exams. After the past several years of spending what feels like all my time and energy trying to stay afloat, this change feels as if an enormous burden has been lifted off my shoulders.

My time is finally, finally becoming my own.

Heading into this year, I intend to work on a work-life balance. After so many years of the scale tipping heavily in the work direction, I allowed life to take precedence the past few months. I was greedy with my personal time, devouring books and television shows by the series, relishing being unplugged in the evenings. The freedom was seductive. I faded from here during those months, certain you'd be able to forgive the brief absences once I could reason them.

The work-life balance will need continual adjustments, but with one heavy weight removed, it feels possible for the scale to even out.

Among wishes of a dedicated exercise routine and not leaving dishes in the sink to "soak," eating more greens often nears the top of my resolution list. With the color spot on, I believe that this matcha pudding also qualifies as a green. After delighting in the pairing of green tea and coconut in this iced latte, it was time to bring the flavors together again in another form. The pudding itself uses only a bowl and whisk, making it nearly effortless to bring together.

Go ahead, eat more "greens."

Coconut Matcha Chia Pudding is simple to make and visually striking. The matcha pudding is thickened with chia seeds and topped with a coconut whipped cream mixed with shredded coconut. The sweet, creamy nature of the coconut contrasts well against the earthy flavor of the green tea. The pudding and whipped cream balance each other beautifully—one should not be served without the other.

Matcha is powdered green tea and can be found at most tea shops and health food stores.

One Year Ago: Chocolate Sugar Cookies and Coconut Almond Quinoa
Two Years Ago: Almond Date Banana Smoothie 
Three Years Ago: Chocolate (DF) Ice Cream, Peanut Butter Banana Oatmeal, Raspberry White Chocolate Scones, and Lemon Poppy Seed Rolls
Four Years Ago: Candy Cane Popcorn, Chocolate Clementine Cupcakes, Peppermint Hot Chocolate, Green Tea Coconut Ice Cream, Chocolate Lavender Cupcakes, and Sugar Cookies
Five Years Ago: Gingerbread Cheesecake, Peppermint Ice Cream, Banana Muffins, Vanilla Pear Milk, Salted Caramels, and Chocolate Salted Caramel Cookies

Coconut Matcha Chia Pudding

Yields four 1/2-cup servings

14.5 ounces (1 can or 428 mL) canned coconut milk
1 1/2 teaspoons matcha powder
1 teaspoon vanilla extract
1-2 tablespoons maple syrup (to taste)
1/4 cup (50 grams) chia seeds
1 recipe Coconut Whipped Cream
1/3 cup (30 grams) shredded coconut

In a food processor or blender, blend together the canned coconut milk, matcha powder, vanilla, and maple syrup. Transfer to a medium bowl and whisk in chia seeds. Cover and refrigerate for one hour. Then whisk the pudding once and return it to the refrigerator to set overnight.

 Before serving, stir shredded coconut into coconut whipped cream. Set aside.

Divide pudding evenly between serving containers. Top with a generous amount of whipped cream and serve.

Swedish Tea Ring

Starting the morning with sweet rolls warm from the oven makes the holiday season feel more special. Whether on Christmas morning, after the stockings have been opened, or to recover from a late evening on New Year's Eve, the smell of yeast creates sweet memories. In years past, I have made chocolate hazelnut rolls, almond cardamom rolls, and cinnamon sugar swirl bread. This year I have been testing out the Swedish Tea Ring, a sweet bread similar to a cinnamon roll, but in a shape that is better suited for sharing.

In partnership with King Arthur Flour, each month I want to challenge you with a new recipe, filled with step-by-step explanations and techniques, to help you grow and develop as a baker. This month we're tackling sweet yeasted dough. Just as coffee cakes are meant to be served alongside a cup of coffee, the Swedish Tea Ring is meant to be served with a mug of hot tea. Swedish Tea Rings come in a variety of forms, some with fresh fruit and some with dried fruit, but the most common ingredient is finely chopped nuts. 

This dough combines a mixture of whole wheat and all-purpose flour. Whole wheat flour is a healthier alternative to white flour and has a nutty undertone, which complements the almonds in the recipe. Sweet dough has higher levels of fat, sugar, and egg than traditional dough, which keeps the bread soft and tender after baking. This recipe uses milk and butter to retain moisture in the final product. The dough is also spiced with ground cardamom to give it additional warmth in flavor.

After the dough is mixed together, it must be kneaded to develop gluten before rising. (1) To begin kneading, bring the dough into a ball shape on a lightly floured surface. (2) Using the heel of your hand, push the dough downwards at an angle to stretch it away from you. (3) Rotate the dough 90 degrees. (4) Fold it in half and repeat, beginning with step 2. As the dough is kneaded, you will be able to feel the dough firm up as the gluten forms. As the texture of the dough changes, the dough will also require less flour and may be easier to knead on a flour-less surface. If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface. 

After 7-10 minutes of kneading by hand, the dough will begin to feel elastic and spring back under your touch. I prefer to knead by hand to feel the texture of the dough change (and for the personal relaxation that comes from repetitive motion), but directions for kneading by machine are included in the recipe below. Place in a bowl, cover, and allow to rise for 1-2 hours.

The filling contains a mixture of butter, cinnamon, and demerara sugar. Demerara sugar is a partially unrefined, raw sugar. It has larger crystals than brown sugar, but a similar caramel and molasses flavor profile. If you do not have demerara sugar on hand, brown sugar can be used as an alternative. 

After the dough has risen, roll it out into a 12 x 18-inch rectangle. Take care not to use too much flour on your work surface or the dough will be more difficult to roll out. It is best if it lightly sticks to the surface because the dough will better hold its shape. Evenly coat the dough with the brown sugar mixture and sprinkle on a layer of finely chopped almonds. In the photograph below, the almonds are uneven in size—try to avoid this. The filling retains a better texture when the nuts are chopped small and evenly sized.

From the long edge, the dough is tightly rolled into a log and placed seam side down onto a baking sheet. The ends are cut off the dough and the exposed ends are brought together to create a circular, ring shape. Pinch the ends together to seal. Using a kitchen shears, cut the log two-thirds of the way through in two-inch thick segments around the circle. Carefully turn the segments upwards so the interior of the dough is exposed. Cover and allow to rise a second time for 30-45 minutes.

Brush the exterior of the dough with egg wash and sprinkle on additional demerara sugar before baking. The egg wash helps the dough brown to a deep golden color in the oven. The large grains of the demerara sugar keep their shape in the oven, adding a unique look and texture to the final product. Large white crystal sugar can also be used, but avoid granulated or brown sugar because it will melt in the oven and you will not be able to achieve the same look. 

To begin your weekend or holiday morning with a warm slice, the Swedish Tea Ring can be assembled the night before and baked the next morning. The evening before, prepare the dough and arrange it to form the final shape. Wrap the dough tightly in plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven and set out the dough to warm and rise for the second time for 45-60 minutes. Brush on the egg white and sprinkle with demerara sugar just before baking.

The Swedish Tea Ring brings together the warm winter spices of cinnamon and cardamom in a sweet, buttery bread. The ring is filled with demerara sugar to bring out caramel tones and finely chopped almonds for their nutty flavor and texture. The shape of the sweet bread makes it easy to cut and share with the people you hold near and dear.

One Year Ago: Almond Espresso Cookies
Two Years Ago: Cranberry Upside Down Cake and Peppermint Marshmallows
Three Years Ago: Lemon Cranberry Scones, Chocolate Pomegranate Tart, Almond Cardamom Rolls, Red Wine Chocolate Truffles, and Gingerbread Cookies
Four Years Ago: Pumpkin Panna Cotta, Honey Cookies, Peppermint Pinwheels, and Sugar Cookies
Five Years Ago: Blueberry Brownies, White Chocolate Saffron Truffles, Pear Chips, Candy Striped Meringues, and Chocolate Truffles

Swedish Tea Ring

Yields 14-18 servings

Dough
2/3 cup (155 mL) milk, lukewarm in temperature
1/4 cup (50 grams) granulated sugar
1 large egg
4 tablespoons (56 grams) butter, melted
2 teaspoons active dry yeast
2 cups (240 grams) King Arthur Unbleached All-Purpose Flour
1 cup (128 grams) King Arthur Whole Wheat Flour
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt

Filling
4 tablespoons (56 grams) butter, room temperature
1/2 cup (110 grams) demerara sugar, plus extra for sprinkling*
1 tablespoon ground cinnamon
4 ounces (115 grams) almonds, finely chopped
Egg wash (1 large egg + 1 tablespoon water, whisked)

In a large mixing bowl, whisk together the lukewarm milk, sugar, egg, melted butter, and yeast. Using a bowl scraper, fold in the flours, cardamom, and salt until the dough comes together and appears uniform. Turn out the dough onto a lightly floured surface and knead the dough until smooth and elastic, about 8 minutes. If using a stand mixer, knead the dough on low for 3-5 minutes with the dough hook attachment, stopping occasionally to scrape down sides of bowl. 

Form the dough into a ball and transfer to a lightly oiled bowl. Cover and allow the dough to rise at room temperature until doubled in volume, about 1 to 2 hours.

To make the filling, mix together the butter, sugar, and cinnamon until it forms uniform paste. 

When the dough has doubled in volume, punch down the dough and, on a lightly floured surface, flatten the dough into a rectangular shape. Roll out the dough to a 12-by-18 inch rectangle. Using an offset spatula, spread the filling over the dough, leaving a 1/2-inch border around all edges. Sprinkle on the finely chopped almonds evenly and press the almonds down lightly into the filling.

From the long end, roll the dough tightly into a log and place seam side down. Cut off the ends so the log appears uniform. Form the log into a ring shape and pinch the open ends together. Using a kitchen shears, cut the dough 2/3 of the way into the log into 2-inch segments. Carefully turn the segments upwards so the interior of the dough is exposed. Cover and let rise for an additional 30-45 minutes. 

While dough is rising, preheat oven to 375 degrees F (190 degrees C). Brush with egg wash and sprinkle lightly with additional demerara sugar. Bake the tea ring for 25 minutes, or until golden. If it browns too quickly, cover with aluminum foil to prevent browning during the last 5-10 minutes. Remove from the oven and transfer to a cooling rack.

This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own. 

Pear Spiced Sangria

After moving to the cities in August, there is now enough distance between my family and me that it's easier to board a plane than drive a car to cut across it. With my loved ones no longer so near, I appreciate the time we have together on a different level. It was easy to take our time together before the move for granted, this realization only coming into focus now that the situation had changed. I fly out soon for the Thanksgiving holiday, ready to put aside my day-to-day stresses to concentrate on what really matters—the people I am most grateful for this time (and every time) of year.

We may have hundreds of miles between us, but my family will always be my home.

I enjoy the hunt of finding a seasonal drink that friends and family can share during holiday get-togethers. Pears are a favorite autumn fruit. Even though the profile is subtle, the tender white fruit brings a unique sweetness and aroma. The challenge was to pull out this character and find a way to allow it to shine. Since the flavor of the fruit mimics the quality of a fine wine, it seemed natural to pair them. Balanced with cinnamon and the deep vanilla tones of brandy, this sangria brings the spices of the holidays together.

In preparation, allow the sangria to rest overnight before serving—it needs time for the flavors to merge and develop.

Pear Spiced Sangria brings together the holiday flavors in this drink to share. Dry white wine, brandy, and pear juice are stirred together to form the base. Sliced pears and cinnamon sticks, when stewed overnight, add an extra touch of flavor and spice. The drink can be served with or without the fruit, but company is always welcome. 

One Year Ago: Glazed Chocolate Cake Doughnuts
Two Years Ago: Pumpkin Streusel Muffins
Three Years Ago: Maple Roasted Chickpeas, Gingerbread Muffins, and Persimmon Cake
Four Years Ago: Cranberry White Chocolate Tarts, Pumpkin Granola Bars, and Banana Cocoa Smoothie
Five Years Ago: S'mores Cupcakes, Chocolate Espresso Pots de Creme, and Sugar Coated Daydreams

Pear Spiced Sangria

Yields 6-8 servings

1 bottle (750 mL) dry white wine*
1/2 cup (120 mL) brandy
1 1/2 cups (350 mL) pear juice
2 firm, ripe bosc pears, thinly sliced**
2 cinnamon sticks

In an airtight container, stir together the wine, brandy, and pear juice. Add the sliced pears and cinnamon sticks. Allow to rest overnight (12-18 hours) in the refrigerator.

Remove fruit and cinnamon sticks by running mixture through a fine mesh strainer. To serve, add a few pear slices to each glass (optional).

*For the wine, I used Santa Margherita Pinot Grigio. I recommend using a dry wine instead of a sweet wine (like a moscato). The  pear juice adds a significant amount of sweetness and using a dry wine prevents the sangria from becoming too sweet.

**I recommend bosc pears because they have a firmer texture which holds up better in the drink. Bartlett pears have a tendency to disintegrate in the liquid. I sliced the pears using a mandolin on a thick setting.