How to Make Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding) - Video Recipe

Kabocha melts in your mouth. yummy!!!

Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!


https://www.youtube.com/watch?v=dFDTXg_9B9I

Perfect for Halloween and Thanksgiving ;)



---------------------------------
Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)

Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk

Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.

Note: You can grease the pan with some oil or butter so the pudding will slip out easily.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_25.html
---------------------------------

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How to Make Gender Reveal Cake (Easy Butter Cream Cake) - Video Recipe

We don't have a custom to hold a baby shower party or make a gender reveal sweet in Japan, but I made this cake for those who requested ;)


https://www.youtube.com/watch?v=jZ7W2VWVjv8

If you think the butter cream is too heavy, you can of course use whipped cream (make shortcake) instead!



FYI: How to Make Strawberry Shortcake
https://www.youtube.com/watch?v=RE8uha6l32M

---------------------------------
Gender Reveal Cake (Butter Cream Cake Recipe)

Difficulty: Easy
Time: depends on how far you make from scratch
Number of servings: 13cm (5.1-inch) heart shaped cake

Ingredients:
((Sponge Cake))
https://www.youtube.com/watch?v=RE8uha6l32M
((EASY Butter Cream))
200g (7oz.) unsalted butter *room temperature
150g (5.3oz.) powdered sugar (confectioner's sugar)
2 tbsp. milk
blue or pink icing gel icing color
fruit of your choice
toppings of your choice

Directions:
((Sponge Cake))
You can bake in a heart-shaped cake pan, or cut a round sponge cake into a heart shape.
https://www.youtube.com/watch?v=RE8uha6l32M
((EASY Butter Cream))
1. Cream the butter with an electric mixer until white and fluffy.
2. Add powdered sugar and milk, then mix together until mixed and fluffy.
3. Transfer 1/3 of the butter cream in a new bowl and add blue or pink icing gel color.
((Decoration))
Put fruit and colored butter cream between the sponge cake layers. Cover with white butter cream and garnish with toppings of your choice.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_17.html
---------------------------------

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How to Make Shiratama Worms for Halloween - Video Recipe

This is a fun Wagashi (Japanese confectionery) idea for halloween!!!


https://www.youtube.com/watch?v=owrIhzg424w

It tastes just like Dango (Japanese sweet dumplings).
I hope you like this idea :)



---------------------------------
Shiratama Worms

Difficulty: Easy
Time: 25min
Number of servings: 20 worms

Ingredients:
50g (1.8oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. Matcha green tea powder
50ml~ water
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
1. Put Shiratamako, Matcha and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Form the dough into worm-like small strips.
3. Bring a large pot of water to a boil. Gently drop Shiratama worms in the boiling water. After a few minutes, Shiratama worms will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
4. Place Kinako and Kuromitsu on a plate or in a flat container, then place the worms on top.

*You can store the Dumplings in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dumplings in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_10.html
---------------------------------

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How to Make Ice Crêpe - Video Recipe

I know you love crêpe!!!
This is absolutely easy and delicious :3


https://www.youtube.com/watch?v=M9mHq9xxunA

Of course you can just wrap your favorite filling in a sheet of crêpe and enjoy the regular crêpe ;)



---------------------------------
Ice Crêpe

Difficulty: Easy
Time: 45min
Number of servings: 6~7 15cm(6inch) crêpes

Ingredients:
50g (1.8oz.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml warm milk
a few drops vanilla extract *if you like
ice cream of your choice

Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour half a ladle of the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Wrap your favorite ice cream, put in the freezer for a few minutes to set.

*Do NOT keep the ice crêpe in the freezer for too long or the crêpe will get very hard. If you want to eat it on the next day, keep the crêpes in the fridge and wrap the ice cream at the time you eat :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/09/blog-post_27.html
---------------------------------

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How to Make Nama Yatsuhashi / Cinnamon-Flavored Mochi with Sweet Red Bean Paste (Kyoto Souvenir) - Video Recipe

Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling) is a very popular souvenir from Kyoto.


https://www.youtube.com/watch?v=mb63awSM0rQ

I received many requests from those who went to Kyoto and actually had this, so I finally decided to make it ;)



---------------------------------
Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling)

Difficulty: Easy
Time: 25min
Number of servings: 12~14

Ingredients:
60g (2.1oz.) Shiratamako (lumpy glutinous rice flour)
40g (1.4oz.) Jyoshinko (rice flour)
80g (2.8oz.) sugar
140ml water
25g (0.9oz.) Kinako (soybean flour)
2 tsp. cinnamon powder
Tsubu-an or Koshi-an (sweet Azuki red bean paste with skins or without skins)

Directions:
1. Mix Kinako and cinnamon powder and set aside.
2. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well. Then add sugar and Jyoshinko (rice flour), and mix well. *DO NOT add other ingredients before you mix the Shiratamako and water together. Otherwise, the lumpy texture won't go away.
3. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
4. Dust half of the Kinako mixture (1.) on the counter. Place the Mochi. Then sprinkle with the rest and flatten out the Mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
5. Cut the Mochi into 12~14 square pieces. *you can eat the leftover edges ;)
6. Place some sweet Azuki red bean paste, then fold into half to make a triangle shape.

*You can store them in an airtight container at the room temperature for up to 2 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/09/blog-post_16.html
---------------------------------

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How to Make Choco Banana (Chocolate Covered Bananas) - Video Recipe

Choco Banana (Chocolate Covered Banana) is a very popular festival food in Japan. I received many requests for it but the recipe is obviously super easy… then one day I found a pretty convenient kit that you can make perfect Choco Bananas!!!


https://www.youtube.com/watch?v=cQIJvAMdPPA

You can coat a banana or any other fruits of your choice with a thin layer of crisp chocolate ;) Just amazing!!!



I hope you can find it online~ OR please get it when you come to Japan :)

サンライズ おうちで簡単 チョコバナナ/サンライズ/チョコレートセット/税込2052円以上送料無料... 価格：203円（税込、送料別）

---------------------------------
Choco Banana (Chocolate Covered Bananas)

Difficulty: Very Easy
Time: 10min
Number of servings: 6

Ingredients:
1 Choco Banana Kit (comes with sticks, chocolate, and sugar sprinkles)
3 cold bananas (cut in half)

Directions:
1. Make sure you use cold bananas out from the fridge. You can cut in half, or just cut one end to make larger Choco Bananas. Then put them on the sticks. (if you don't have this kit: you can put them on ice cream sticks)
2. In a hot water, soak and melt the chocolate for 3 minutes. Knead the chocolate in the bag to make sure it's all smooth and melted. (if you don't have this kit: you can melt chocolate in a Ziploc bag)
3. Dip the bananas in the chocolate, then immediately apply the sprinkles before the chocolate sets. (if you don't have this kit: you can use sprinkles of your choice)

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/09/blog-post_5.html
---------------------------------

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How to Make Beer-Like Apple Juice Jelly / Jello (2 Ingredients! Cool Party Recipe) - Video Recipe

This recipe was once introduced on TV!
It requires only 2 ingredients ;)


https://www.youtube.com/watch?v=X8w1DFw6JG4

Perfect for parties!!! and April Fools Day, too XD
Enjoy!!!



---------------------------------
Beer-Like Apple Juice Jelly / Jello

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
500ml clear apple juice (at room temperature)
10g (0.36oz.) gelatin powder

Directions:
1. Transfer 3 tbsp. of apple juice into a large microwavable bowl. Then add gelatin powder and mix well. Cover and microwave at 500w for 30 seconds, and mix well again.
2. Add the rest of the apple juice, float the bottom of the bowl in ice water, mix slowly with a whisk for 6 minutes: it is about the time the mixture reaches 18C (64F).
3. Remove the bowl from the ice water, then mix quickly for 15 seconds to make the foam.
4. Serve in glasses and cool in the fridge for about an hour to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/09/blog-post.html
---------------------------------

森永 クックゼラチン 65g(5g×13袋)/森永クックゼラチン/ゼラチンパウダー(粉ゼラチン)/税込205... 価格：383円（税込、送料別）

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How to Make Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch) - Video Recipe

This recipe was requested by many people. I happened to see this cool Kakigori machine (ice shaving machine) on TV and bought this instantly. Of course you can use any machine you have at hand :)


https://www.youtube.com/watch?v=Cc8UpMT80BU

DOSHISHA Simple Electric Shaved Ice and Snow Cone Maker (ドウシシャ かんたん電動氷かき器):

【BB】ドウシシャ かんたん電動氷かき器 ボタンひとつでかんたんかき氷♪DKIS-130【10P12May1... 価格：2,296円（税込、送料別）

I hope you enjoy making different flavors as well!!!



---------------------------------
Ujikintoki (Uji Matcha Kakigori: Shaved Ice with Green Tea Syrup from Scratch)

Difficulty: Very Easy
Time: 5min
Number of servings: N/A

Ingredients:
ice cubes
Tsubu-an (sweet Azuki red bean paste with skins)
Shiratama Dango (sweet rice dumplings)
ice cream of your choice OR condensed milk if you like
((Matcha Syrup))
* 1 tbsp. Matcha green tea powder
* 50g (1.7oz.) sugar
* 60ml hot water

Directions:
((Matcha Syrup))
Mix Matcha green tea powder and sugar very well. Add hot water little by little and mix with Chasen (bamboo tea whisk) or a regular whisk. Strain with a strainer if needed, then cool in the fridge (you can keep it in the fridge for about a week. use before it loses the flavor).
((Shaved Ice))
Make the shaved ice and serve in a bowl (rice bowl is OK). Drizzle with some Matcha syrup, garnish with Tsubu-an and Shiratama Dango, then top with an ice cream of your choice OR condensed milk if you like.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/08/blog-post_23.html
---------------------------------



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How to Make Parmesan Cheese Sablés (Savory Cheesy Crisp Cookies / Biscuits) - Video Recipe

This is the perfect recipe to use up grated parmesan cheese!


https://www.youtube.com/watch?v=-yedWOUUm_A

My favorite recipe from my childhood. I used to make this with my mom. Easy and addictive snack X)



---------------------------------
Parmesan Cheese Sablés

Difficulty: Very Easy
Time: 1hr
Number of servings: 24~30

Ingredients:
100g (3.5oz.) butter *room temperature
150g (5.3oz.) cake flour
50g (1.8oz.) grated parmesan cheese
1 tbsp. granulated sugar
beaten egg *if you like
grated parmesan cheese *if you like

Directions:
1. Cream the butter in a bowl. Add granulated sugar and mix well until white and fluffy.
2. Add grated parmesan cheese and mix well.
3. Sift in cake flour (you can add black pepper or any other spices if you like), then mix well with a spatula.
4. Roll out the dough between two pieces of plastic wrap to 5mm (0.2 inch) thick. Refrigerate the dough for at least 30 minutes to set and chill.
5. Preheat the oven to 180C (350F). Cut the dough into sticks using a bench scraper or a knife. Place them on a baking sheet lined with parchment paper.
6. Brush the dough with beaten egg, and sprinkle with some grated parmesan cheese if you like.
7. Bake at 180C (350F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_18.html
---------------------------------

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How to Make BAKED Sesame Seed Balls / Jin Deui (芝麻球 Recipe) - Video Recipe

Sesame Seed Balls (芝麻球) are a Chinese sweet treat.


https://www.youtube.com/watch?v=hkwHovGOSMc

Instead of deep-frying them I baked in the oven because I know my viewers like a healthier version ;)



---------------------------------
BAKED Sesame Seed Balls

Difficulty: Very Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
100g (3.5oz.) Mochiko (glutinous rice flour) *Shiratamako (lumpy glutinous rice flour) is OK
80ml water
1 tsp. sesame oil
120g (4.2oz.) Koshi-an (sweet Azuki red bean paste without skins)
toasted white sesame seeds

Directions:
1. Place Mochiko (glutinous rice flour) in a bowl. Add water and mix very well until smooth.
2. Add sesame oil and mix well until combined.
3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls.
4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely.
5. Bring a large pot of water to a boil. Gently drop the dumplings in the boiling water and cook for 2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture).
6. Preheat the oven to 250C (482F). Lightly drain the dumplings and coat with toasted white sesame seeds. *You can eat them as-is but sesame seeds stick well if you bake.
7. Bake at 250C (482F) until crisp golden brown (for about 7 minutes). *You can bake in the toaster oven for a few minutes or deep-fry.

Just out from the oven is very good. They stay chewy and soft till the next day. You can keep in the freezer for a week. When you eat, put it out from the fridge for a few minutes until the Mochi gets soft, then bake in the oven if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_12.html
---------------------------------

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How to Make EASY Checkerboard Cookies (Ice Box Cookies) - Video Recipe

Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)


https://www.youtube.com/watch?v=mvwpF8xC8CY

I received many requests for this recipe, so I finally made it!



---------------------------------
Checkerboard Cookies

Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies

Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract

Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post_8.html
---------------------------------

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How to Make NO EGG NO DAIRY Chocolate Banana Cupcakes - Video Recipe

Very moist and tasty cupcakes without egg and dairy ingredients!!!


https://www.youtube.com/watch?v=U00IfztnvdM

I received many requests for No Egg No Dairy sweet recipe, so I came up with this idea :)

Not only for those who have an allergy but for those who want a healthy dessert for your party!



---------------------------------
No Egg No Dairy Chocolate Banana Cupcakes

Difficulty: Very Easy
Time: 45min
Number of servings: 7 (5cm/2inch) baking cups

Ingredients:
2 small bananas (total of 210g w/o skins)
2 tbsp. sugar *if your bananas are not ripe enough
2 tbsp. cooking oil
100ml soy milk
120g (4.2oz.) cake flour *all purpose or gluten free flour may be okay
1 tsp. baking powder
1 tbsp. cocoa powder
30g (1oz.) chopped walnuts *or chocolate chips if you like

Directions:
1. Place bananas and sugar in a large bowl and mash them with a fork.
2. Add cooking oil (to make the cake tasty) and soy milk, then mix well.
3. Sift in flour, baking powder, and cocoa powder, then mix with a spatula or a wire whisk until combined.
4. If you like, you can mix in some chopped walnuts and/or chocolate chips.
5. Preheat oven to 180C (350F). Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for about 25 minutes.
6. Place the cupcakes on a wire rack to cool.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/07/blog-post.html
---------------------------------

【Meri Meri】カップケーキキット　STARS & STRIPES 価格：1,944円（税込、送料別）

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How to Make NO EGG Japanese-Style Pão de Queijo (Mochi Cheese Balls Recipe) - Video Recipe

Pão de Queijo is Brazilian cheese bread.

We can't find the flour (polvilho azedo or doe) for Pão de Queijo in Japan, so it is very popular to use Shiratamako (lumpy glutinous rice flour) or Mochiko (glutinous rice flour) to make it :)


https://www.youtube.com/watch?v=DQUp7m7mDbI

Chewy texture of Mochi and cheese is just like Pão de Queijo. I hope you can try it out! YUMMY!!!



---------------------------------
NO EGG Japanese-Style Pão de Queijo

Difficulty: Very Easy
Time: 30min
Number of servings: 12

Ingredients:
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour) *Mochiko (glutinous rice flour) is OK
50g (1.8oz.) grated parmesan cheese
1/2 tbsp. cooking oil
100ml~ milk

Directions:
1. Preheat the oven to 180C (350F).
2. Place Shiratamako (lumpy glutinous rice flour) in a bowl. Add milk and mix very well until smooth. *DO NOT add other ingredients before you mix the Shiratamako and milk together. Otherwise, they won't mix well and smooth).
3. Add cooking oil and parmesan cheese, then mix well until combined. *you can add a bit more milk if the dough doesn't come together. *adding nuts, sesame seeds, spices, or herbs is good, too
4. Divide the dough into 12 equal pieces using a bench scraper or a knife, then roll them into balls.
5. Bake at 180C (350F) for about 15 minutes.

Just out from the oven is good. They stay chewy and soft till the next day. Of course, you can microwave or cook in the toaster oven for a few seconds and they will become soft again.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/4.html
---------------------------------

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How to Make Honey Butter Toast with Vanilla Ice Cream - Video Recipe

Simple and Yummy!!!
I received many requests for this recipe. hehe


https://www.youtube.com/watch?v=zdfVBJ7YKiU

Don't forget to top with ice cream. It will make the toast crisp & heavenly ;)



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Honey Butter Toast with Vanilla Ice Cream

Difficulty: Very Easy
Time: 10min
Number of servings: N/A

Ingredients:
thick slices of bread
butter
vanilla ice cream
honey

Directions:
1. Cut out the inner portion of the bread, cut into bite-size pieces, and place them back in place. OR make bite-size incisions on the bread.
2. Heat butter in a frying pan, soak butter on both sides of bread, then cook until crisp golden brown. (If you have a toaster oven, you can put some butter on the bread then toast)
3. Top with ice cream and sprinkle with some honey.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/06/blog-post_17.html
---------------------------------

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How to Make Yogurt Pomme Pomme (Easy Apple Cake) - Video Recipe

This is my favorite childhood comfort food: high-fiber low-calorie apple cake.

I used to bake this with my mom when I was small. It is very easy! Even kids can make :)


https://www.youtube.com/watch?v=NKWmqA2-gJI

Actually, original recipe (by Mademoiselle Ikuko) uses 2 apples but my mom always uses 1 apple and 1 banana :) also my mom uses more sugar (80g=2.8oz.) and more oil (100ml).



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Yogurt Pomme Pomme (Easy Apple Cake)

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

Ingredients:
1 apple
1 banana
1 tbsp. lemon juice
200ml plain yogurt (unsweetened)
5 tbsp. sugar
3 tbsp. cooking oil (optional**)
2 eggs
100g (3.5oz.) cake flour *all purpose flour may work
1 tsp. baking powder
butter
cake flour

Directions:
1. Preheat oven to 200C (392F). Butter and flour the 20cm (8inch) pie dish.
2. Slice apple and banana, then 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 cake flour and baking powder and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples and bananas on the mixture, pour the remaining mixture over the fruits.
6. Bake at 200C (392F) for 30 minutes, or until lightly browned. You can either eat hot, at room temperature, or cold.

**You can cook without cooking oil to cut calories!

You can also use pineapple, prune, raisin, pear, or any other high fiber fruits!

レシピ（日本語）
http://cooklabo.blogspot.jp/2008/10/blog-post_14.html
---------------------------------

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How to Make Nutella Swirl Cream Cheese Pound Cake (Marble Chocolate Cake) - Video Recipe

My friend told me that nutella pound cake is really good, so I decided to make it with cream cheese ;)

I was right! It absolutely goes great with the fluffy moist cream cheese flavor. YUMMY!!!


https://www.youtube.com/watch?v=PHh0S2tUybk



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Nutella Swirl Cream Cheese Pound Cake

Difficulty: Easy
Time: 1.5hr
Number of servings: 1 loaf

Necessary Equipment:
18×8cm (7x3inch) loaf pan
electric mixer

Ingredients:
100g (3.5oz.) cream cheese *room temperature
50g (1.8oz.) butter *room temperature
50g (1.8oz.) granulated sugar
2 eggs *room temperature
120g (4.2oz.) cake flour
1/2 tsp. baking powder
vanilla extract *if you like
50g (1.8oz.) nutella
1 tbsp. milk *soy milk or almond milk is OK
almond slices *if you like

Directions:
1. Line the loaf pan with parchment paper. Preheat the oven to 180C (350F).
2. Place cream cheese and butter in a bowl. Mix with an electric mixer until creamy.
3. Add granulated sugar, then mix with an electric mixer for about 3 minutes until light and fluffy.
4. Add beaten eggs 1/3 at a time, and mix well with an electric mixer until fluffy incorporated.
5. Mix in a few drops of vanilla extract if you like.
6. Sift in cake flour and baking powder, then mix with a spatula until just incorporated.
7. In a different bowl, place nutella and milk, then mix well. Then add 1/4 of the batter (6.) and mix well.
8. Add the nutella batter back into the cream cheese batter, then cut through the batter for 3 times to lightly swirl. *DO NOT overmix
9. Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Sprinkle with some almond slices if you like. Bake at 180C (350F) for about 45 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
10. Check for doneness with a fresh skewer. Remove the cake from the pan and place it on a wire rack to cool.

* When the cake is completely cool, wrap tightly in plastic wrap. It will last wrapped this way for few days (in the fridge).
* You can also wrap each slices of pound cake individually with a plastic wrap then keep in the freezer for over a week.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_30.html
---------------------------------

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