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!
I’ve been really into baking with sweet rice flour lately!
Butter mochi - super easy, super tasty.
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!
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!
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 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.
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!
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).
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!
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!