by wrathofbom March 31, 2012
Marshmallow treats shaped like onigiri (rice balls)
I saw this and it lead me into thinking of making this, but instead it turned out like the above. I originally thought of using melted chocolate for the seaweed parts but didn’t turn out as neat as I imagined. One of them has a cola hard candy as the salted plum. Most of these are filled with nutella :)
Welp, these were experimental.
I’ll have to pick up some fruit leather and maybe those Dots candies to use a red one to be the plum for round 2!

Marshmallow treats shaped like onigiri (rice balls)

I saw this and it lead me into thinking of making this, but instead it turned out like the above. I originally thought of using melted chocolate for the seaweed parts but didn’t turn out as neat as I imagined. One of them has a cola hard candy as the salted plum. Most of these are filled with nutella :)

Welp, these were experimental.

I’ll have to pick up some fruit leather and maybe those Dots candies to use a red one to be the plum for round 2!

by wrathofbom March 18, 2012
I’ve been really into baking with sweet rice flour lately!
Butter mochi - super easy, super tasty.

I’ve been really into baking with sweet rice flour lately!

Butter mochi - super easy, super tasty.

by wrathofbom November 6, 2011
Pumpkin bread using this recipe, with a few changes -
Save for cinnamon, I didn’t have all those other spices individually, except in a pumpkin spice blend that worked out well - used about a teaspoon and a half as well as a few more shakes of cinnamon.
I used half brown half white sugar as well as half olive and half veg oil.
Instead of walnuts, I sprinkled the top generously with almond meal.
Turned out delicious! Happy Fall, everyone!

Pumpkin bread using this recipe, with a few changes -

Save for cinnamon, I didn’t have all those other spices individually, except in a pumpkin spice blend that worked out well - used about a teaspoon and a half as well as a few more shakes of cinnamon.

I used half brown half white sugar as well as half olive and half veg oil.

Instead of walnuts, I sprinkled the top generously with almond meal.

Turned out delicious! Happy Fall, everyone!

by wrathofbom July 23, 2011
Strawberry summer cake (or in this case, berry summer cake with a few blackberries sprinkled in there. This recipe was perfect for me to use up some of the strawberries I got during an end-of-day sale at the farmers market!
I don’t normally have milk on hand, but I used plain almond milk. The results were still great! I highly suggest trying this recipe - especially while strawberries are in season!

Strawberry summer cake (or in this case, berry summer cake with a few blackberries sprinkled in there. This recipe was perfect for me to use up some of the strawberries I got during an end-of-day sale at the farmers market!

I don’t normally have milk on hand, but I used plain almond milk. The results were still great! I highly suggest trying this recipe - especially while strawberries are in season!

by wrathofbom February 21, 2011
Matcha and chocolate chip shortbread cookies.
The one tricky part was slicing the cookies - the chocolate chips kind of got in the way. But they came out tasty (at least that’s what my co-workers told me!).

Matcha and chocolate chip shortbread cookies.

The one tricky part was slicing the cookies - the chocolate chips kind of got in the way. But they came out tasty (at least that’s what my co-workers told me!).

by wrathofbom October 31, 2010
Matcha green tea shortbread cookies. Used the same recipe as the Earl Grey cookies earlier except, of course, I used about a tablespoon of matcha powder. I might have used too much of the powder. Look how green they are! But they turned out great - the flavor of the green tea isn’t overpowering and isn’t too sweet.

Matcha green tea shortbread cookies. Used the same recipe as the Earl Grey cookies earlier except, of course, I used about a tablespoon of matcha powder. I might have used too much of the powder. Look how green they are! But they turned out great - the flavor of the green tea isn’t overpowering and isn’t too sweet.

by wrathofbom October 10, 2010
Earl Grey shortbread cookies. This recipe is VERY easy! I only made half the recipe and made sure I cut them fairly thick and pulled them out of the oven early so they’d finish baking on the sheet.
Perfect with, what else, tea!

Earl Grey shortbread cookies. This recipe is VERY easy! I only made half the recipe and made sure I cut them fairly thick and pulled them out of the oven early so they’d finish baking on the sheet.

Perfect with, what else, tea!

by wrathofbom September 26, 2010
Blondies - using this recipe. Very simple - the only suggested addition was the espresso powder. These seem to taste more like very dense, rich cookies. Since these are very dense, I cut them in very small pieces (approx 1 inch squares).

Blondies - using this recipe. Very simple - the only suggested addition was the espresso powder. These seem to taste more like very dense, rich cookies. Since these are very dense, I cut them in very small pieces (approx 1 inch squares).

by wrathofbom May 16, 2010
I learned the hard way that brownies must cool COMPLETELY in order for the flavors and textures to settle in. I kept treating them like cookies where I’d eat one right after pulling them from the oven!
Anyhoo, using this recipe - I added a few alterations. I hardly measured the amount of chocolate/cocoa that went in - I used, maybe the called amount of cocoa powder but added, maybe 1/4 cup of melted dark chocolate from Trader Joe’s (my friend had STACKS of their Pound Plus). Another alteration was to use 1/2 sugar and 1/2 brown sugar. The last addition was about 1 tsp of instant espresso powder to add some richness.
These brownies taste the best after cooling them in the fridge for while. The result is a very decadent, fudgey, not too sweet, and slightly chewy brownie!

I learned the hard way that brownies must cool COMPLETELY in order for the flavors and textures to settle in. I kept treating them like cookies where I’d eat one right after pulling them from the oven!

Anyhoo, using this recipe - I added a few alterations. I hardly measured the amount of chocolate/cocoa that went in - I used, maybe the called amount of cocoa powder but added, maybe 1/4 cup of melted dark chocolate from Trader Joe’s (my friend had STACKS of their Pound Plus). Another alteration was to use 1/2 sugar and 1/2 brown sugar. The last addition was about 1 tsp of instant espresso powder to add some richness.

These brownies taste the best after cooling them in the fridge for while. The result is a very decadent, fudgey, not too sweet, and slightly chewy brownie!

by sancha April 18, 2010
When I grew up, my mother would make this bread all the time and I hated it. I was a very ungrateful child who much preferred the white, processed bread you got in stores.
I was a stupid child.
Seriously. I’ve made a lot of this bread lately and it’s so good. And so easy to make! It’s a baking soda-based, no knead-bread that takes about 5 min to stir up and 1 hour in the oven. No sweat whatsoever.
I’d love to give you the recipe, but it contains typical Swdish ingredients like lingonberry jam and filmjölk so I don’t know if it’d be much use. Still, can’t resist to tell ya one final time: it’s freakin’ delish!

When I grew up, my mother would make this bread all the time and I hated it. I was a very ungrateful child who much preferred the white, processed bread you got in stores.

I was a stupid child.

Seriously. I’ve made a lot of this bread lately and it’s so good. And so easy to make! It’s a baking soda-based, no knead-bread that takes about 5 min to stir up and 1 hour in the oven. No sweat whatsoever.

I’d love to give you the recipe, but it contains typical Swdish ingredients like lingonberry jam and filmj√∂lk so I don’t know if it’d be much use. Still, can’t resist to tell ya one final time: it’s freakin’ delish!