Raspberry Hazelnut Chocolate Chip Blondies

February 2, 2017

Raspberry Hazelnut Chocolate Chip Blondies

Hello, February!

How is it that we’re already in the second month of 2017? It feels just like yesterday that I was welcoming the new year in my pajamas while watching TV and eating carrot cake.

Valentine’s Day is coming up and I’m sharing three recipes perfect to serve to your special valentine! The first recipe is my fudgy raspberry hazelnut chocolate chip blondies. I made these without hazelnuts for my coworkers before winter break and got great reviews! The blondie base is buttery and fudgy (no dry and cakey blondie for me, thank you very much), and it’s filled with juicy raspberries, crunchy roasted hazelnuts, and a combination of white and semisweet chocolate chips.

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Beef Pineapple Stir Fry (Whole30)

January 29, 2017

Whole30 Beef & Pineapple Stir Fry

Happy Chinese New Year!

I’m bringing you a healthy stir fry using the two challenge ingredients for Angie’s healthy recipe challenge. I’m not Chinese nor do I know how to cook authentic Chinese dishes but this was a delicious stir fry perfect for a busy weeknight dinner, whether you’re doing the Whole30 or not. It comes together very quickly, and while I had it on its own, it would be delicious with a side of rice.

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Samgyeopsal (Whole30)

January 21, 2017

Whole30 Samgyeopsal

Happy (much belated) New Year!

I’m kicking 2017 off with a healthy recipe. This is a fun and healthy Korean dish perfect for a weekday dinner because there’s not much prepping and all of the cooking happens right on the dinner table.

To celebrate the new year, my best friend and I went to a Korean restaurant to have all-you-can-eat samgyeopsal, grilled pork belly wrapped in lettuce and perilla leaves. Although the juicy pork belly and the fresh vegetables were delicious, the group of seriously drunk men sitting behind us was so loud we had to leave. I decided to recreate the dish, this time in the comfort of my quiet home.

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Top 10 Recipes of 2016

December 30, 2016

Best-of-2016 Ai made it for you

2016 is coming to an end!

For my very last post of 2016, I’m bringing you my top 10 most viewed posts of this year. The ranking is based on top viewed pages according to Google Analytics. Hope this helps you discover some of my recipes you hadn’t seen yet!

I’m sharing this 2016 roundup at this week’s Fiesta Friday co-hosted by Jhuls and Ginger, so come join me and the others at the party!
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Cranberry Muffins

December 30, 2016

Cranberry Muffins

We’re down to 2 days left in 2016! What are your plans for New Year’s Eve?

I made these cranberry muffins earlier this month to try to get myself back into the swing of things. Cranberries aren’t commonly sold in Japan unless they’re dried, but I was able to find bags of fresh cranberries at good ol’ Costco. Cranberries paired with mandarin zest and spices make these muffins quite festive and perfect for the holidays. Christmas has gone by already, but we still have New Year’s morning where these muffins will fit in perfectly!

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Apple Pie with Oat Pecan Streusel

December 23, 2016

Apple Pie with Oat Pecan Streusel

So it’s been almost two months since I last posted here. But let’s leave the excuses for the end and move on to this tasty apple pie! I made it in mid-November thinking I’d post it as a dessert idea for Thanksgiving. It goes without saying that never happened.

Tristan’s favorite pie is apple (mine is pumpkin, hands down). Apparently, he used to buy a whole pie in college, have half for breakfast and the other half for dessert after dinner. He described it as having granola on top instead of another layer of pie crust, which sounded like a streusel but he claims there was oatmeal in it. I’ve tried to recreate this pie by adding oats and chopped pecans to the streusel topping and it seems to be pretty close to what he used to buy at the grocery store, except you know, better.

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Halloween Black Sesame Eyeball Cupcakes

October 30, 2016

Halloween Black Sesame Eyeball Cupcakes

Tomorrow is finally Halloween! How will you be celebrating? Sadly, it being Monday, it’s a regular work day for me.

But I did celebrate early with these black sesame eyeball cupcakes! Remember I said I was using the sweet potato eyeballs as cupcake toppers? Yep, these are it. I kept debating whether to make chocolate cupcakes or red velvet cupcakes but both have been done by so many people and in my opinion, didn’t seem like they would pair well with sweet potato. Black sesame seeds and sweet potato are a classic combination in Japan and worked perfectly together in this cupcake!

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Halloween White Chocolate Eyeballs

October 29, 2016

Halloween white chocolate eyeballs

Two days until Halloween! Have you picked out your costumes and gotten all your candy ready for the trick-or-treaters?

These white chocolate eyeballs are perfect if you want to take the homemade,  less sugary route to Halloween candy. They might be more time consuming than just buying a few bags of candy from the store, but they’ll taste better, no one will be hopped up on sugar bouncing off the walls, and everyone you give these to will surely be impressed.

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Apple Doughnuts

October 24, 2016

Apple Doughnuts

Besides it being National Cookbook Month, October is also National Apple Month. I had no idea! Apple pie is probably the most popular choice when it comes to apple-based desserts, but if you can have it in doughnut form, why not? These apple doughnuts are deep fried but light and fluffy with a warm and spicy apple filling. Perfect way to celebrate National Apple Month!

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Baked Figs & Custard in Phyllo Pastry- A Taste of Greece

October 21, 2016

Baked Figs & Custard in Phyllo Pastry

So sorry this post is long overdue. Between writing progress reports, dealing with PMS, and catching a cold, I couldn’t get myself to finish writing and posting this recipe.

This is my second recipe from A Taste of Greece: Recipes, Cuisine & Culture. Figs are one of my favorite fruits and I look forward to the end of summer each year for fig season. While I love them, I don’t always love them in desserts. I’ve had them in tarts and cakes, but more often than not, I prefer to eat them fresh, so I was a little skeptical going into this recipe.

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