turmeric and blueberry breakfast muffins with a granola topping. recipe from @gkstories & @luisegreenkitchenstories. with the small bottle of turmeric-infused honey i made from @taraobrady's book nearly emptied (a new batch soon to follow), i felt like trying some other things that showcase turmeric in a sweet recipe, and this one fit the bill perfectly. while i may personally like to scale back on turmeric a little next time, these are really, really good muffins which happen to be gluten-free and can be vegan too (i chose to use eggs, yogurt and honey). had fun trying ground sunflower seeds as a part of dry ingredient mix too! #gksbreakfast
..meanwhile, around here it's getting greener by the day, if not by the hour. but seriously, something you were able to see through the trees yesterday, today you can't any longer, as it is covered by the thickening leaves around it. such is a wonder of nature.
#sakura -so they've come and (mostly) gone. didn't get around to enjoying them as much as i would have liked but still. this should be my last cherry blossom picture of the season i expect. till next year!
fresh orange tart with strawberry yogurt. a springlike riff on the orange yogurt tart i posted about some time ago here and on my blog(!), here with some pureed fresh strawberries mixed in the yogurt filling, giving it a pretty pink hue though you can't see it in this picture. continuing on with the recurring orange-strawberry theme, because that's what i have at the moment..
cherry blossoms in their fullest and young greens starting covering the ground as well as the trees. all of sudden our corner of the woods looking seriously like spring - with a hint of summer, even. even as we've got a frost warning tonight..
danish fruit and custard pastries. strawberry and orange. while the seed twists i posted about yesterday are apparently very common in denmark, here i made something that's close to what comes to my mind when i think of 'danish pastries' here in japan. i adore them either way.
sesame and poppy twists, or frosnapper. if i had to single one out from among the many superb danish pastries i had while in copenhagen about a year ago, this would be it, a very tough decision though it is. and now at home, i was excited to try and make some myself, and thrilled to see a totally delicious batch come out, if i may say so myself. recipe from Scandilicious Baking by @signesjohansen. #frøsnapper
chia pudding with strawberries, kumquats, raspberry bits and golden honey elixir. the first thing i made from @taraobrady's long-awaited book that just came out yesterday. i mean, golden honey elixir! just *had to* try it and i wasn't disappointed - in fact i was completely enamored of this honey-turmeric-ginger concoction, just as much as i am enchanted by this effortlessly elegant and beautiful book itself. congratulations tara! #sevenspoonscookbook
apple berry cinnamon crumble. i managed to take a recipe for vegan, gluten-free cinnamon raisin bread and turn it into a dense, chewy block of mess (again, i know..). couldn't face chucking the whole thing (or eating it as is, really), i crumbled it up and threw a handful of rolled oats, walnuts, coconut oil and so on into it to make a sort of crumble topping, keeping it vegan & gf. and thank god it worked but man, this gf bread baking thing is so tricky!
アップル ベリー クランブル。ビーガン・グルテンフリーのシナモンレーズンパンを作ったら、ずっしり重い塊が出来上がり（まただよ）、、捨てるのも忍びないので、ぼろぼろにほぐしてオートミールやくるみ、ココナツオイルなどを適当に加えてクランブル生地にして焼きました。意外とおいしくなったのでよかったけれど、やれやれ…。
bacon-date blondies. browned butter, brown sugar, and wholewheat flour. and yes, bacon and date bits. blondies have never been, and are never likely to be, my particular favorite treat and i hadn't baked any in ages. but saw this interesting recipe and had to give it a go - and to be fair they weren't bad at all.
my all-time favorite baking books: Baking by Dorie Greenspan; Good to the Grain by Kim Boyce; How to Be a Domestic Goddess by Nigella Lawson; Love, Bake, Nourish by Amber Rose; The Last Course by Claudia Fleming; and Nancy Silverton's Pastries from the La Brea Bakery by Nancy Silverton. the other day i was asked what baking books i'd call my favorite or recommend the most. making rec's can be a bit tricky, as it depends on who you are recommending whatever you are recommending to. but i can name my personal favorites - at least where baking books are concerned. (as opposed to, well, cookbooks in general, which would be too darn difficult.) each one of these i've tried at least a dozen recipes from, and i find myself picking them up time and again, whether it is for specific types of recipes or some inspiration - or simply for a read. and i also have a few japanese baking books that i'm very fond of, including these two vintage(!) titles by Minami Watanabe. as a teenager very keen on baking, i would spend hours poring over them when i was supposed to be revising for exams. (good thing i got into college.) these lemon squares are one of my all-time favorite recipes from one of her books that i still make sometimes and enjoy every time.
been savoring my way slowly through an electric and eclectic mix of chocolate bars that have found their way here, a lot of them through good friends of mine here and there (thanks!!). including such flavors as edamame sea salt, quinoa sesame, violet & strawberry, gin & tonic, vintage merlot & sea salt, acai & golden berries, and sparkling wine chocolate that actually fizzes in your mouth(!). mmm.
miso-glazed doughnuts. soft, pillowy baked raised doughnuts (of my go-to recipe made dairy free), dipped in a salty-sweet white miso glaze which i must admit didn't really taste of miso for better or worse. delish and moreish none the less.
apple blueberry quinoa crumble. the quinoa-based topping does 'crumble' but in a different way than in regular crumbles.. interesting! served with a warm 'custard'. vegan & gf.
pain aux raisins. they didn't use to be my particular favorite among many delicious pastries there are, but one i tried during one of visits to paris some years ago changed that. both these and yesterday's croissants are from the Bourke Street Bakery book; it took me a few years to decide to get myself a copy of the book, and another few to actually bake from it..! very pleased i finally did.