Chickpea Curry with Jerk Chicken

September 18, 2016

Chickpea Curry with Jerk Chicken

So if you follow me on Instagram, you saw that I had the Rasta Veggie Bowl at Lefty’s while I was in Vancouver. It was so good I had to recreate it at home! Lefty’s served their curry over creamy polenta, but I had mine with some quinoa and Tristan had his with rice. This curry doesn’t taste exactly the same as Lefty’s but it’s just as delicious and full of flavor. The list of ingredients seems like a lot but the process is ridiculously easy, which makes it perfect for a weeknight meal. Also, if you leave out the jerk chicken on top, you’re left with a great vegan curry!

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Matcha Oreo Blondies

September 11, 2016

Matcha Oreo Blondies

I found green tea Oreos in my local supermarket a couple weeks back, and I’ve been thinking of ways to use them besides dunking them in milk. I’ve always been a big fan of fudgy blondies so I decided to make matcha Oreo blondies. I thought about the option of making matcha brownies, but I really wanted to highlight the green tea rather than the dark rich chocolate so I went with blondies.

If you’re a fan of matcha, you’re going to love this! It’s a Japanese twist on the classic blondies, but the butter and vanilla make it a comforting dessert.

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Blueberry Muffins

September 3, 2016

Blueberry Muffins

I hope you’re ready for this. These blueberry muffins taste like they came out of a bakery. Tristan described these as the guilty pleasure kind of muffins and he’s right. These aren’t the healthy breakfast muffins with oatmeal, bran, flaxseeds, or applesauce as a substitute for fat. Oh no. These blueberry muffins are buttery, fluffy, moist, sweet, and full of juicy blueberries.

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Peanut Butter and Jelly Stuffed French Toast

August 28, 2016

Peanut Butter and Jelly Stuffed French Toast

Last week was my first week being back at work, and this coming week will be the first full week of school for my students. One of the quintessential back-to-school food has got to be the peanut butter and jelly sandwich. (Does anybody else get Peanut Butter Jelly Time stuck in their head anytime they think about PB&J?)

To celebrate the beginning of a new school year (or really, to treat myself for getting through the first week of work) I decided to make a peanut butter and jelly stuffed french toast. I hadn’t had a PB&J or french toast in a while, and being indecisive, I decided to have both!

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Lemon Rolls

August 21, 2016

Lemon Rolls

Oh boy, it’s been so long since I last posted. I was in Vancouver visiting Tristan’s family and I’ve abandoned my blog for over a month. But I’m back! And since I’m avoiding going through all the photos I took on my trip (we’re talking over 900 photos) I’m back to blogging with a bread recipe.

I recently found bags of Meyer lemons sold at my local supermarket. I rarely see Meyer lemons sold in Japan so I grabbed two bags, a total of 12 lemons, with nothing particular in mind. With Kobe being 96.8°F (36°C) and ridiculously humid, I wanted something that doesn’t take long in the oven or something that can be made without turning on my oven. When I gave Tristan the option of no-bake lemon cheesecake or sticky lemon rolls, he chose the latter. These lemon rolls are fluffy, buttery, perfectly sweet with a bright sunny flavor from the lemons.

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Banana Coconut Upside Down Cake

July 14, 2016

Banana Upside Down Cake

Right now I’m enjoying my summer vacation in beautiful Vancouver with Tristan’s grandparents. Right before we left Japan, I made this banana coconut upside down cake to bring to my parents’ place. I was supposed to post this recipe over the weekend but with cleaning and packing, I completely lost track of time.

I have to be honest, the coconut flavor in this banana coconut upside down cake is very subtle, if at all noticeable. I added canned coconut milk as well as coconut milk powder and coconut rum to compensate for the lack of coconut extract but the banana took over almost all of the coconut flavor. Still, it was a delightful dessert!

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Raspberry Not-So-Red-Velvet Cupcakes

July 3, 2016

raspberry red velvet cupcakes

Happy Fourth of July! Independence Day isn’t a holiday here in Japan so I’ll be spending the day at work, but I did enjoy a barbecue at my parents’ place tonight. I feel a little guilty posting this recipe for raspberry cupcakes since I didn’t save any to share with my parents… Does that make me a terrible daughter? Probably.

Honestly, I never understood the hype for red velvet cakes and cupcakes. It’s not vanilla cake, not quite chocolate cake, and they’re stuffed with food coloring. I really want to like red velvet but I can’t get over the unnecessary food coloring. That’s when I thought of using raspberries to add color. I’ve used freeze-dried raspberries pulverized in a food processor in the batter. The result is a very moist cupcake that tastes like both chocolate and raspberry, but the color isn’t red enough, in my opinion, to classify as red velvet. To compensate for the lack of red in the cupcake, I sprinkled some freeze-dried raspberries on top as a garnish. These raspberry not-so-red-velvet cupcakes are the perfect dessert to bring to your Fourth of July get-together!

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Blueberry Cream Cheese Doughnuts

June 27, 2016

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Canada Day is coming up this Friday! Who’s started planning? I’m not Canadian, but dating one makes me an honorary Canadian, yes?

I think most of us immediately think of maple syrup when we hear Canada. In an effort to make something non-maple, I googled Canadian foods and ended up finding out that Canada is the second largest producer and exporter of blueberries in the world! Who knew?

These blueberry cream cheese doughnuts are super fluffy with a creamy, tangy blueberry filling with a nod to the maple leaf.

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Chocolate Peanut Butter Cupcakes

June 20, 2016

chocolate peanut butter cupcakes

Happy Father’s Day to all dads, dads-to-be, as well as grandpas out there!

I’ve made some chocolate peanut butter cupcakes this year to celebrate Father’s Day. Last year I made something similar but topped with chopped peanuts and salted pretzels, but the pretzels turned stale after a while from the moisture of the frosting. This year, I topped the chocolate peanut butter cupcakes with chopped salted peanuts and melted chocolate. And they’re so dang good!

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Rocky Road Cookies

June 12, 2016

rocky road cookies

The past two weeks have been unusually busy and social for me. I was really busy at work with the school year coming to an end, I had a celebratory dinner with co-workers, and I went to Tokyo to attend my commencement ceremony. I’m finally done with my Masters! As excited as I am about being finished with both work and my studies, it’s been an exhausting couple of weeks. I had a lot of fun but I’m definitely a homebody and need some quiet alone time.

As per usual, I was in charge of dessert for the dinner with co-workers and brought these giant rocky road cookies. They’re adapted from a Milk Bar recipe, and they’re divine. They have crispy edges, a chewy and fudgy center, crunchy walnuts, and stringy marshmallows. They’re much bigger than the cookies I usually make, but before you know it, you’ll have eaten half the entire batch.

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