It’s my brother’s birthday. He doesn’t much like traditional cakes, so I made him Korean yakbap (steamed sweet rice cake). Someday I will master square cutting.
A coworker gave me a bunch of pastillas.
Flavors: ube, macapuno, carrot, and jackfruit.
My favorite is ube, of course :)
Brunch at Amandine. Coffee, mushroom quiche, vegetable sandwich, and a slice of fruit tart.
Today’s dessert: Nutella chocolate cake… in a mug.
I already took a bite. :)
I made pastry cream and tart crust to later put together a fruit tart. I have seven eggs left, and a pantry full of baking ingredients. What should I make?
I made pumpkin chocolate chip bars yesterday - could have done a better job of cutting and arranging them, but that doesn’t mean are any less tasty.
Recipe from King Arthur Flour Whole Grain Baking.
I also made a fresh berry tart, recipe from the Tartine cookbook. First time making pastry cream - success!
Salty Sweet Caramel Macarons
These are some salted caramel macarons I made earlier this year. Chocolate caramel filling, topped with a sprinkling of Fleur de Sel. Salty sweet, just the way I like it. These were probably my most popular batch, along with the matcha/red bean combo.
Read about these macarons here.
I also made a vegan cake yesterday. Chocolate cake with chocolate ganache, filled with more ganache and plum jelly. Topped with a dusting of powdered sugar.
Simple. Decadent. Delicious.
Coffee Macarons.
I made these a few months ago during my macaron making binge. Read more about them, along with the recipe, at my old blog: Coffee macarons.
Today’s Indulgence: Baking
(Matcha fanciers)
Today, I put my baking hat back on and made a sweet treat to put a hop back in my step. I used the Green Tea Fancier recipe from David Lebovitz’s Ready for Dessert.
Baking - yes
Sweet treats hot out of the oven - yes please
Baking, it’s good for the soul.
