This is one of my favorite combinations of flavors for desserts. I’m not alone, either, because I constantly see these two paired in bakeries, the grocery store, and even in bubble tea shops! The same goes for matcha green tea!
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
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.
Bakeries are my kind of place. They’re perfect for relaxing, catching up with friends, and enjoying something sweet.
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!
Instead of a recipe today, I wanted to share something special I’ve been working on. Recently I’ve been learning various bookbinding methods and making handmade journals. I love making the journals from scratch because the finished product is so special. I love being able to customize everything about the journal, from the papers to the size. And just like cooking and baking, I get to take a variety of ingredients or materials and turn them into a beautiful finished product.
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!
Granola is a great snack for munching on, and wonderful as a topping on yogurt and oatmeal. But how often can you actually taste the flavors of your granola? Usually the store-bought varieties are so loaded With sweeteners and artificial flavorings that you can’t taste much of anything. Well, you’ll be happy to know its easy to make yourself! It’s a perfect way to use up your last bits of nuts, dries fruits and seeds, too! And once you’ve tried it homemade, you probably won’t go back!
(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!
By now most people know that a lot of muffins you buy are just cupcakes in disguise. That’s why I prefer to make my own healthy muffins, and save the cake for dessert!
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!
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
1 1/2 tsp baking powder
1 1/2 Tbsp cinnamon
1/2 tsp ground cloves
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!
Do you like pad Thai? Do you want a simple and easy recipe that will bring it to your table in less than 10 minutes? Here you go! (I’m not kidding about the 10 minutes…try it!!)
Bean curd (or tofu if you can’t find it)
Rice noodles pre-soaked in water
Maesri pad Thai sauce
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!