Yesterday I tried a recipe for these two flavors that I had to share with you for a few reasons:

• it tasted amazing, of course!
• the recipe yields a small amount, which is always a plus for me
• it works in several forms: i tried muffins and taiyaki pancakes!

Steamed Black Sesame Cupcakes

• 1 large egg
• 30g brown sugar
• 1/4 cup soy milk
• 1 tablespoon  oil
• 60g flour
• 50g cooked/sweetened red beans
• 20g black sesame powder (you can get it from most Asian grocery stores)
• 1 teaspoon baking powder

1. In a bowl, beat the egg lightly then add the sugar and mix well.

2. Then add the milk and oil into the mixture. Beat well.

3. Sieve the flour, and baking powder then combine with the black sesame powder. Mis with the egg mixture.
4. Stir in or layer your red bean, and pour the mixture into a muffin tin and bake at 325 degrees until firm (around 20 min), or try making pancakes! You can also steam them, as seen here where I found the original recipe.

I’m lucky enough to have a great selection of Korean bakeries right by my apt! This weekend we went to a chain called Paris Baguette. They have everything from fluffy breads and flaky pastries to macaroons and beautiful cakes.

In fact, their cakes are so pretty (and delicious!) that I would buy them for every special occasion if I could!

Take a look at these two:

Just gorgeous!! Check their website for several locations.

I’m back after somewhat of a long break from this blog. With the holiday season, and starting classes in January, I’ve had very little extra time. But now that things in my schedule have settled a bit, I wanted to start posting again, although it probably won’t be as frequently as before.

I’m planning to diversify this blog a little and include more of the art and design I’m working on, as well as recipes, new restaurant news, and discount offers. As always, I love comments, so keep them coming!

I’ll leave you today with an announcement of a Cookie Pop-up shop in NYC. It will be Feb 6-10 at Mizu – 505 Park Avenue, NYC (between 59th and 60th streets) from 10am to 6pm. Although they’re known to sell out, so get there early!

If I can make it to the east side, I’d love to try the sesame sea salt and the cranberry five-spice cookies. I’ve heard from friends that these are very unique and delicious cookies. Be prepared to wait in line!

http://www.cookiebarnyc.com/

If you’re reading this, you know how much I like to share the things I love, so I wanted to create a journal-making kit so you can make one too! All the materials and tools are included, and everything is pre-cut. The kit includes a detailed instruction manual with illustrations to guide you through the steps. You even get to choose your favorite paper design for the cover of the journal! Check out the kits at www.paperbymaria.com. They make great gifts for the Holidays!

Homemade Granola
(Adapted from Jaime Oliver’s recipe)

2 cups whole rolled oats
1/2 c. almonds, chopped
1/2 c. hazelnuts, chopped
2 heaping Tbsps. each pumpkin seeds and sesame seeds
1/2 c. shredded coconut
1 tsp. cinnamon
1-2 generous pinches of sea salt
2-3 Tbsps. Honey
2 Tbsps. olive oil
1 c. Mixed dried fruit cut in small chunks ( I used figs, cranberries, and mango)

Preheat the oven to 350 degrees. Mix the oats, nuts, seeds, coconut, cinnamon, and salt in a large bowl. Add the honey and olive oil, and stir. Spread evenly on a baking sheet lined with foil or wAndover and bake for approximately 25 minutes. Open the oven door every 8-10 minutes and push the granola around with a wooden spoon to encourage it to brown evenly. Be sure to watch it toward the end so it doesn’t burn. When the granola is done, toss with dried fruit and cool. Feel free to sub the bits and fruits with your favorites!

Here’s a recipe for a super healthy muffin. They have no added sugar or oil. These make a perfect breakfast paired with fruit, peanut butter, or yogurt!

Super Muffins

3/4 cup oat flour
1/4 cup almond meal
1 1/4 cup almond milk
1/2 ripe banana
3 or 4 dried figs
1/4 cup dries cranberries
1Tbsp vanilla
1 1/2 tsp baking powder
1 1/2 Tbsp cinnamon
1/2 tsp ground cloves
Pinch salt
Orange zest
Handful chopped nuts or pumpkin seeds

Mix dry ingredients. Blend figs and banana with almond milk until smooth. Combine with dry ingredients and stir in vanilla, orange zest, nuts, and cranberries. Place in muffin cups and top with nuts and oats tossed with a bit of cinnamon and nutmeg. If you need a little extra sweetness, add some honey!

Pad Thai
2 eggs
Scallions
Bean curd (or tofu if you can’t find it)
Rice noodles pre-soaked in water
Maesri pad Thai sauce
Bean sprouts
Crushed peanuts

Sautée eggs in your wok with some oil and stir until broken. Add scallions. Throw in noodles and stir in sauce to your taste. Add bean curd and bean sprouts and toss. You don’t want to overcook or it will become soggy. Plate and top with crushed peanuts. Done!

If you have any leftover cranberry sauce from Thanksgiving, here’s a way to use it up by pairing the tangy cranberries with a sweet orange. I added some winter spices to really put this parfait over the top. Try it, and I promise you’ll love it!

Orange Cranberry Parfait
Inspired by the citrus afraid at Epicure Boulud

1 cup plain Greek yogurt
1/2 an orange
1-2 Tbsp cranberry sauce
Almonds or walnuts (or both!!)
Honey
Spice mix: ground cloves, cinnamon, and nutmeg

Start your parfait with the cranberry sauce at the bottom, and then layer 1/2 cup Greek yogurt. Mix honey and spices with the nuts separately, and place on top of the yogurt. Grate some orange zest on top of the nuts, and top with remaining yogurt. Segment orange slices on top of the yogurt, making sure to avoid the tough parts of the fruit, while letting some juice fall into the parfait as well. Top with more honey and nuts, and let sit for a few minutes to settle.

The cranberry with the orange are perfect complements, and the spiced nuts give the parfait a wonderful holiday taste. Enjoy!

This morning, breakfast was the compromise I made, but I didn’t feel like eating a dry granola bar. Here was my solution: Oatmeal Parfait to go!

It’s so quick (just microwave your oats as usual while you’re getting dressed, and layer in your favorites!) Here’s my version:

• 1/4 cup oats cooked w/ soy milk
• brown sugar, cinnamon, nutmeg, cloves for spice
• layers: green apples, almonds, honey, cinnamon cereal, and banana

If you have Greek yogurt, I’m sure that would be really good to add in as well. I put mine in a glass container so it was easy to reheat in the microwave when I got to work. Have fun!

The cooking is simple: sauté with oil, lots of garlic, salt, and a little sesame oil and lite soy sauce if desired. Cook the stalks first and then the leaves. I promise you, you’ll enjoy it!