Lemongrass tea Brownies

Submitted by: Dena S.

I figured if they can make pound cake with green tea in Japan, lemongrass brownies should be a fun variation on the baked goods idea.

Ingredients:
3/4 cup unsalted butter (1 1/2 sticks)
4 ounces white chocolate (either chips or chopped bar)
1 cup granulated sugar
1 tablespoon lemongrass tea
6 oz. coconut milk
3 large eggs (room temperature)
1 tsp vanilla extract
1 tsp lemon juice
3/4 cup all-purpose flour
1/4 teaspoon salt
Coconut flakes and lemon zest for topping (optional)

Directions:
Bring the coconut milk to a simmer and steep the lemongrass tea in it with a tea ball.
While the coconut-milk-tea is steeping (7-10 min.), melt the butter and white chocolate together in a double boiler.
Remove the tea ball and add the sugar and coconut-lemongrass milk to the melted butter and chocolate.
Let it cool a bit until it's no more than lukewarm before adding the eggs, so they don't curdle.
After adding the eggs, fold in the flour and salt.
Add the vanilla and lemon juice last.
Bake in an 8x8 pan at 325 for about 45-50 minutes, or until a toothpick comes out clean. (If you use a 9 x 13 pan, it'll cut down the baking time significantly -- more like 25-30 minutes for a large pan with thinner brownies.)
For the serious coconut fans out there, you can sprinkle coconut flakes on top, toast them lightly with a kitchen torch, and add shreds of lemon zest as a finish. (For the not-so-much coconut fans, a dusting of powdered sugar through lace makes pretty patterns on the surface.)

Lemongrass Cupcakes

Submitted by: Varina Jones

These cupcakes are simply to make yet very elegant with a light sweet-tangy flavor.

Prep Time: 30 minutes (20 inactive/ 10 active)

Cook Time: 20-22 minutes

Serving Size: 12

Ingredients
For Cupcakes:
3 Tbsp dried lemongrass
1 Cup milk
4 Tbsp melted butter
½ Cup plain yogurt
1 Cup sugar
½ teas lime zest
1 1/3 Cup All-Purpose flour
¼ teas baking soda
½ teas baking powder
½ teas kosher salt

For Topping:
½ Cup Crème fraîche
2 Tbsp crystallized ginger

Directions:

Combine milk and lemongrass in a small saucepan over medium heat and heat until almost boiling, or about 180 degrees.

Let sit for 20 minutes.

Pre-heat oven to 350 degrees Fahrenheit (180 ° C or gas mark 4) and line a muffin tin with cupcake liners.

Strain milk and combine with butter, yogurt, sugar, and lime zest.

Whisk until sugar dissolves fully.

In a large mixing bowl combine and sift flour, baking soda, baking powder, and salt.

Pour wet ingredients over dry and mix just until comes together, allowing small lumps to remain. A balloon whisk works best for this.

Immediately pour into cupcake liners and bake for 20-22 minutes, or until a toothpick inserted into to center comes out clean.

Meanwhile, fold crystallized ginger into the crème fraîche and return to the refrigerator.

When cupcakes are done, remove from oven and allow to cool.

After 5 minutes remove from muffin tin to cooling rack and allow to cool completely before topping with crème mixture.

Top each cupcake with approximately a scant tablespoon of crème then serve immediately. Garnish with extra ginger of lime zest if desired.