Rice and Coconut

I can't believe is fall season already times just flies, And it's been a while for me to post on here too but I will try to keep update as I can. The secret ingredients on this bundt cake are matcha latte powder and white chocolate morsels, Melted white chocolate on top makes the cake crisp but moist inside and I love the light green color from matcha latte powder. Ingredients : - 1 1/4 cup all purpose flour - 3/4 cup matcha latte powder - 1/2 tsp baking powder - 1/4 tsp baking soda - 1/4 tsp salt - 1 cup white chocolate morsels - 1 stick unsalted butter softened - 3/4 cup sugar - 1 large egg - 1 tsp vanilla extract - 1/2 cup plain Greek yogurt - 3/4 cup milk Direction : Preheat oven to 350 F spray bundt cake pan with non stick spray In a medium bowl whisk together dry ingredients, flour,matcha latte powder,baking powder,baking soda and salt until combine, set aside Beat butter and sugar in a mixer bowl at medium speed until light and fluffy,

Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop red coloring Filling : - 8 oz mascarpone cheese /room temperature - 4 Tablespoon powder sugar - 3 Tablespoon blueberry or strawberry jam Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor,pulse into fine powder sift mixture into medium bowl,discard large pieces - Beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop red food coloring, gradually add 3 Tbsp granulated sugar,beating at high speed about 2 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( not there is no need to fold the mixture ) Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going