October 19, 2012

Snowballs and Matcha Cookies

I made a cookie surprise for a bento friend of mine. You can see the details of these cookies here. I'm going to make them again to figure out certain recipes for them.

September 28, 2012

Zucchini Bread

Neighbor gave me five huge zucchinis a while back. So I baked zucchini bread. It's my first time because I'm not a big fan of zucchinis. Hmm this turned out not bad but I'm not sure if I make one again. I prefer pickled zucchini.

May 28, 2012

Bread with Shiokoji and Rice Bran

Shiokoji and rice bran bread

For the first time, I added shiokoji to bread dough. It did a way better job than I expected. Come to think of it, it's no wonder, koji bacteria itself is a sort of yeast. I guess koji can reduce the distinctive flavor of instant dry yeast and help bread dough rise. Anyway I have to try this again for sure. In the meantime, we've been on a gravlax kick lately. Gravlax is a northern European delicacy of salmon cured with salt, sugar, some herbs and spices. It's so easy to make. And above all, it's delicious!!

Homemade gravlaks

Gravlax is so good itself but you can use it just like smoked salmon. I sure prefer gravlax to smoked salmon.

Open sammy with gravlaks and cream cheese

And I liked the combo of the shiokoji ricebran bread and cream cheese and the gravlax. Now you may wonder if I won't use shiokoji for making gravlax. You are right! Of course I'm going to do so next time!

May 11, 2012

One-bowl Banana Cake

Banana Cake, how come you are so good no matter how roughly I make you. You always fail to disappoint me.

Hoji cha & banana cake

200g flour
100g butter
80g brown sugar
2 eggs
2-3 bananas
1-2 teaspoons baking powder

May 08, 2012

Crepes a la Mode


I made crepes on Children's Day. Simple crepes, whipped pure cream, Häagen-Dazs classic milk, ripe banana and homemade chocolate sauce. Is there any better combination? Nooo... at the moment. Yeah at the moment.

May 06, 2012

Rice Bran Bread

Rice bran bread

Rice bran bread

I've had trouble getting whole wheat flour lately. I prefer whole wheat flour bread. So I thought adding rice bran to normal baking flour would work because I always have fresh rice bran and mostly throw it away. But I think I added rice bran too much this time. The texture was fine, but the flavor was a bit too strong. I will use less rice bran next time, and roasting it may help improve the flavor.

April 14, 2012

Fun Bread Baking

We played around with bread dough. Here are our products this time.

Yuppi made disappointed versions of emoticons. Kind of weird and funny! That's what she intended.

I made chocolate custard for the buns. I noticed this time that it's way much yummier than any store bought sweet bread spreads.

Mmmm.. I just made usual custard cream and added some cocoa powder to it. Though it can't last long it's definitely worth making.

A mini roll with cream cheese and blueberry jelly.

Using the same dough, I made yuki usagi (snow bunnies) and something.

Belated Happy Easter!

April 05, 2012

Dream Strawberry Tarts


Yuppi made strawberry tarts yesterday. I'm proud of this tart crust because I came up with the recipe. It's a quite basic and familiar one though. The secret of the crumbliness is to use confectioners' sugar. And the secret of the yumminess is to use real butter. I always use salted one (and Hokkaido product). The tart filling is our most favorite -- diplomat cream.

Crumble tart crust recipe -- Not only is this crust good, but also super duper easy to make. You can also use it as a cookie dough. In that case, add another 20g sugar to the recipe.

200g all purpose flour
100g butter
50g confectioners' (powdered) sugar
1 egg yolk
1 teaspoon water

1) Place all ingredients except flour in a food processor and process until combined.
2) Add flour then process again until combined.
3) Bake as usual.

March 22, 2012

Marble Brandy Cake

I have no idea how many people I have said goodbye to, this year. But I never say sayonara. I just send the word, thank you so much, *hontouni arigatou*... with a bit of homemade sweets. This is the second batch we made to send people we may not have a chance to see anymore, who we know that we will really miss.


I added plenty of butter and some brandy to sponge cake batter so this cake came out soft, rich and moist. I sure hope they like it.


I love the moment to package what I made. It's definitely an exciting time!


It's nice to get to find cute and cheap packaging goods.


It's always sad to have to leave someone nice and supportive. Even so, I am so lucky to have met you.


March 12, 2012

Lemon Muffins

Lemon Muffin
I made lemon muffins. They were good but I'm not really happy with the recipe. It seems like I need to perfect it to post next time.

Baby Woolly is also making his muffins using enough-ripe bananas.

The muffins are done!

Time for taste test! But...

Someone is peeking through the window!

"No worries, I have enough muffins to share with you guys."

Another visitor!

Let's get the party started!

March 07, 2012

Chiffon Cupcakes

I made some cupcakes for Girls' Day with chiffon cake batter and pure heavy cream, which is my fave combo. Pure whipped cream is a bit harder to handle than butter cream or other frostings are, but there is nothing better than it.

Chiffon cake batter is one of incredibly easy/quick-to-make cake batters.

It is a bit sad to look at the way they deflated, but it's probably a sign of the fluffiness and delicate texture of chiffon cake!

I made puree from fresh strawberries and added it to part of the heavy cream.


In the meantime, Yuppi made her cupcakes with muffin batter and the same cream as mine.

Yuppi's cake
Ummm these photos are obviously showing our personality. She loves piping cream and I hate it lol!

February 26, 2012

Chocolate Factory Project 2012

It's a bit behind, but for next year, I need to post the way our Valentine's Day project this year turned out. We made a ton of chocolates this time because this year is a farewell year in a way to us. We had so many people to send our love with chocolates. We are happy they all loved them. And I did enjoy packaging our own products. It seems like our chocolate-making skills are getting better bit by bit each year. I'm already excited thinking that I want to challenge a bit more elaborate ones next year!