Kinako Linzer Cookies

Kinako is probably one of the most used dessert ingredients in Japan. Its unique¬†golden hue and distinct nutty aroma reminds me of a¬†ohagi that I’ve had once in Japan.¬†If you recall one of my recent recipes,¬†Sesame Caramel Kinako Butterscotch Bars, I used kinako as a supplementary flavour alongside the more¬†pronounced black sesame. I am prettyRead more

Peanut Butter and Jelly Croissants

I make double-baked almond croissants at work everyday, they are one of the bakery’s best sellers. They are a staple of a French bakery, just like a regular croissant. The first time I had an almond croissant, it was like a revelation. A buttery croissant filled with a cake-like almond filling, topped with crunchy almondsRead more

Raspberry and Plum Jam

The summer is a season of harvest and preserving. It feels especially rewarding when I get to open a little jar of summer in the cold winter months. Nothing beats the flavour and taste of homemade jams. I was very excited when I received a review copy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits &Read more

Fresh Berry Tart with Almond Cream and Fruit Preserves

The summer provides us with so many fresh delicious berries it is hard not to make a dessert out of them. Decorating with fresh edible flowers just makes the tarts look so seasonal and summery. You can choose any kind of fresh fruit you prefer, seasonal fruits work well because they have the best flavour andRead more

I Heart Canada: Almond Shortbread Sandwiches

I can’t believe it’s the end of June and we’re heading into July (finally with some sunny weather in Vancouver). July 1st is also Canada Day! Though I was not born in Canada, I’ve lived here most of my life, I can say that I a proud Canadian! I was shopping for baking ingredients earlierRead more

Strawberry Jam Cheesecake

This recipe was taken from a cute Japanese baking cookbook. I just love the rustic quality of the design and photos of the book. The format of the book is like a journal with lined pages inside. The author has a “website”. There’s not much information on there, so I am better off just readingRead more

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