Decorated Chocolate Bar

Hello! It is nice and sunny today again, but we have flu warning nationwide! How scary...

Here is another chocolate recipe! I posted the image before so someone might remember it ;)

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Decorated Chocolate Bar

Difficulty: Really Easy
Time: depend on you
Number of servings: 1

Ingredients:
1 chocolate bar of your choice
sprinkles of your choice
chocolate pen or chocolate to attach sprinkles

Directions:
1. Attach the sprinkles on to the chocolate bar using melted chocolate pen or chocolate.

My original recipe in Japanese is here.
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Tomorrow, I am going to have nabe for lunch with my co-worker. Kind of looking forward to it from now ;)

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Chocolate Muffins

Hi! It snowed a little on Saturday. Probably the first snow of the season. The high was 50F(10C) and it was cold!!! Oops, jo might laugh at me. Her place was at 15F(-9C)...

This is the same chocolate muffins as last time in a different style ;)



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Chocolate Muffins

Difficulty: Very Easy
Time: 40min (15min preparation, 25min cooking)
Number of servings: 6 medium (2.4inches/6cm) aluminum cups

Ingredients:
A
* 100g (3.5oz.) all-purpose flour
* 20g (0.7oz.) cocoa powder
* 1 tsp. baking powder
* a pinch of salt
60g (2.1oz.) butter (softened)
60g (2.1oz.) sugar
1 egg
70cc milk
few drops of vanilla extract
25g (0.8oz.) chopped walnut
40g (1.4oz.) chopped chocolate bar

Directions:
1. Preheat oven to 350F (180C). In a large bowl, whisk A together and set aside.




2. In another bowl, beat butter and sugar until creamy, add egg, milk and vanilla extract in sequence, mixing well after each addition.


3. Add the dry ingredients (1.) in the liquid ingredients (2.) a small amount at a time, and with a rubber spatula, gently stir to blend. (Do not overmix!) Then stir in the chopped walnut and chocolate bar.

4. Spoon the mixture into aluminum cups. Bake for 20-25 minutes.




My original recipe in Japanese is here.
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Stay warm!!!

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LOVE Message Chocolate Chunk Muffins

The sun finally came out from the rainy sky. This weekend is going to be sunny, good :)

Here is another Valentine's Day recipe!
I posted about these muffins last year (if you could find), but without recipe, so I will translate it now.



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LOVE Message Chocolate Chunk Muffins

Difficulty: Easy
Time: 1hr (15min preparation, 25min cooking, 20min decoration)
Number of servings: 4 medium (2.4inches/6cm) muffin cups

Ingredients:
A
* 100g (3.5oz.) all-purpose flour
* 20g (0.7oz.) cocoa powder
* 1 tsp. baking powder
* a pinch of salt
60g (2.1oz.) butter (softened)
60g (2.1oz.) sugar
1 egg
70cc milk
few drops of vanilla extract
25g (0.8oz.) chopped walnut
40g (1.4oz.) chopped chocolate bar

Decoration
chocolate bars
mini heart chocolates or heart candies
chocolate pen
ganache or chocolate to attach the message bars

Directions:
1. Preheat oven to 350F (180C). In a large bowl, whisk A together and set aside.




2. In another bowl, beat butter and sugar until creamy, add egg, milk and vanilla extract in sequence, mixing well after each addition.


3. Add the dry ingredients (1.) in the liquid ingredients (2.) a small amount at a time, and with a rubber spatula, gently stir to blend. (Do not overmix!) Then stir in the chopped walnut and chocolate bar.

4. Spoon the mixture into muffin cups. Bake for 20-25 minutes. Cool the muffins.




5. Prepare the LOVE message chocolate bars.




6. Attach the message chocolate bars on to the muffins.




My original recipe in Japanese is here.
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Have a good weekend!

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Action Painting Cookies

Do you know Jackson Pollock?
He is an American abstract expressionist painter.

Last weekend, I baked some cookies and used his "drip" technique to decorate them! Don't you think this is easy and COOL!?



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Action Painting Cookies

Difficulty: Easy
Time: 2.5hrs (15min preparation, 15min cooking, 2hrs ready in)
Number of servings: 20 cookies

Ingredients:
60g (2.1oz.) butter (softened)
30g (1oz.) sugar
1 egg yolk
A
* 95g (3.3oz.) all-purpose flour
* 2 tbsp. cocoa powder
* a pinch of baking powder
chocolate pens or colored icing of your choice

Directions:
1. Beat butter and sugar until creamy, add egg yolk and mix well.




2. Sift A in 1. and mix well.





3. Press and shape dough into a log (1.5 inches in diameter) and wrap in plastic wrap or waxed paper. Refrigerate dough for at least 2 hours until very firm.


4. Preheat oven to 350F (180C). Cut in 0.25-inch slices and place on a greased cookie sheet about an inch apart.



5. Bake at 350F (180C) for 12-15 minutes. Cool the cookies on the sheet and action-paint them with chocolate pens or colored icing of your choice.


6. These are the chocolate pens I used.





My original recipe in Japanese is here.
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It is going to rain this afternoon (after a long time) and temperatures are predicted to turn much colder in the weekend!
Let us keep warm!!!

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Mango Yogurt Soy Milk Mousse

Hi! Hace mucho calor today again!!! We keep high temperatures of 86F (30C) daily :( I hope cleaners won't start the summer clothing sale now. Because in winter, they started while it was still cold in April!

Anyway, before this hot weather ends, I will translate my "Mango Yogurt Soy Milk Mousse" which was introduced at the very bottom of this page on 8/29.

The recipe is very easy and healthy! You can substitute mango with any other fruit of your choice ;)

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Mango Yogurt Soy Milk Mousse

Difficulty: Easy
Time: 10min + 60min refrigeration time
Number of servings: 4

Necessary Equipment:
blender / mixer

Ingredients:
A
* 100cc soy milk
* 100g (3.5oz.) plain yogurt (unsweetened)
* 100cc fresh cream
* 3 tbsp. honey
5g (0.18oz.) unflavored granular gelatin
50cc water
1 fresh mango or any other fruit of your choice

Directions:
1. In a heat-proof small bowl, combine gelatin and 50cc water. Let sit 5 minutes until gelatin is softened. Microwave, uncovered, on Medium 500 W (50-60%) for about 40 seconds until dissolved. Do not boil. Otherwise you have to discard it.
2. Mix A and 1. in blender until smooth.
3. In a container, place bite-size cut fresh mango, pour 2., cover, and refrigerate for about an hour.
4. To serve, scoop 3. into a serving dish.
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Again, I'm drowsy now :(
Good night!

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Yogurt Pomme-Pomme

Hi there!
We have bad weather these days.
Forecast said it will be partly sunny this afternoon, but it's cloudy.

I had nothing special, but ate sushi in the weekend.
My favorite is anago (conger eel), which is similar to unagi (eel) but less rich and high in protein!

Today, I will translate my popular sweet recipe: Yogurt Pomme-Pomme. It's a high-fiber low-calorie apple cake.
I used to cook this with my mom when I was small.
It is originally from Mademoiselle Ikuko's cookbook.
It is very easy! Even kids can cook :)

Currently, 233 people have made it and said good!
You can find their photo reports down this page.

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Yogurt Pomme-Pomme

Difficulty: Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1 apple*
150g (5.2oz.) plain yogurt (unsweetened)
5.5 tbsp. sugar
3 tbsp. cooking oil (optional**)
2 eggs
100g (3.5oz.) flour
1 tsp. baking powder
lemon juice
butter
flour

Directions:
1. Preheat oven to 200 degrees C (392 degrees F). Butter and flour a 20cm (8inch) pie dish.
2. Slice an apple into 16 pieces, coat them with lemon juice to avoid discoloration and set aside.
3. In a large bowl, mix eggs, sugar and cooking oil (optional**). Then add plain yogurt and mix until smooth.
4. Sift in flour and baking powder a small amount at a time, and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples on the mixture, pour the remaining mixture over the apples.
6. Bake at 200 degrees C (392 degrees F) for 30 minutes, or until lightly browned.
You can either eat at room temperature or refrigerate!

*You can substitute the apple with banana, pineapple, prune, raisin, pear, or any other high fiber fruit goes good!
**You can cook without cooking oil to cut calories!

My original recipe in Japanese is here.
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See you again tomorrow :)

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