gravity feels a little bit strong this morning. the gravitational pull back to my bed, under a pile of blankets, and back into that dream where i think i was eating a babka. maybe it has something to do with the snow on the ground and the mountain of cheesy pickles that i demolished late last night with some brunch club ladies and the long hours of vibraphoning that i'm subjecting my fingers and toes to every evening when they think they're going to get a break from doing dishes and tweezering sprinkles on cakes. it's ok though, i'm drinking a huge mug of french press and wearing this fluffy sweater dress that i recently converted to pajamas. (don't smell me.)

and there's an entire package of danny macaroons sitting a few inches to my left. are you my breakfast?

at some point later today i'm going to do one of two things, or maybe two of two things: eat this matzo brei breakfast sandwich with a carnegie deli-sized stack of salami, and/or further educate myself on the tater tots that are leftover in our deep freeze from last week's brisket hotdish.

what did i walk in here for though? ganache? ganache. pouring ganache stresses me out, it's a reminder that i need to do more yoga. i don't like that you only get one shot to pour it and that you can't sit there and play with it all day like you could a buttercream. but when it works, it has such a pleasingly fudgey texture and it looks all nickelodeon-like so it truly is worth impulse buying a yoga studio membership. (see also: katherine sabbath's cakes. they are so happy and colorful!)

in true gak-fashion, this ganache is green. green from matcha, which sings when it's paired with white chocolate. it's as if the matcha begins the sentence and then as it trails off, white chocolate picks up to carry you through to whatever chocolate cake mess is lying beneath it. you don't have to put this ganache on a cake though, you can put it on anything: a sundae, a cookie, your face.

matcha white chocolate ganache

ingredients

4 oz white chocolate, finely chopped

1 tsp aiya cooking grade matcha

1/4 c heavy cream

clues

place the white chocolate in a heat safe bowl and set it aside, but not too far aside.

sift the matcha into a saucepan and whisk in 1 tablespoon of the cream. whisk whisk whisk until no lumps remain. whisk in the remaining heavy cream and then heat it gently over medium heat, stirring often, until it just begins to boil. remove it from the heat, and then pour it over the white chocolate.

let it sit for a few seconds, and then stir it all together until the chocolate melts.

if you're pouring this over a cake, let the ganache cool slightly (stirring often), and then pour it over! if the cake is frosted, it helps to have it chilled so that the ganache hardens and doesn't melt the frosting.

-yeh!

this post is sponsored by aiya matcha! all opinions are my own.