food inspired

Maybe this all because I spend too much time on pinterest and reading food blogs but here's some links that been inspiring my foodie cravings. 

• saw a post from Lucky Peach about Poly-Grain Mochi Waffle thought I'd try this technique on some pre-made mochi I have in my freezer. Yummm!--crispy on the outside, chewy on inside. Maybe a good base for red bean and green tea ice cream?
• my birthday cake--thinking of using the party cake recipe from Baking from My Home to Yours by Dorie Greenspan and subbing or adding lilikoi puree to the cake then making lilikoi mousse as one of the filling layers. Or maybe a Earl Grey cake with lilikoi mousse. hmmm--too many possibilities. All inspired by Lemon Curd Mousse by The Kitchen McCabe 
• saw a post on Iamafoodblog.com for tofu fries that look so delicious. I thought maybe spicy mayo, sweet chili sauce and dash of furikake would also taste great.

still working on this one

My Holiday Cookies

I had a long weekend, using up my vacation time before the end of the year. Decided to make good use of it and getting a head start on my holiday baking. But sometimes dreams are just dreams. Instead I ended up doing a lot for the restaurant but that's another post. 

I wanted to give out homemade marshmallows with hot cocoa mix. But I should a have started on Sunday instead of Monday. They needed time to set. With my copy of Baking from my home to yours in front of me, I thumbed through the pages looking for some baking inspiration. I usually don't like to baking holiday cookies. It gets overwhelming and can quickly spiral into madness with trays of cookies cooling and waiting to be packed. And the whole packaging/label craziness. And yes, it needs to be design-y. I am a designer. See what I mean . . .

But I decide to bite the bullet and made all my cookies from Baking from my home to yours.

Very dark chocolate-y

Been wanting to make Chocolate Crackle cookies and lots of the recipes call for oil instead of butter. [If I'm going waste my calories on cookies, then it better have butter in it] I figured Dorie Greenspan may have version of these cookies. Hello! Midnight Crackle. Where have you been all my life. But actually, it should be all my adult life, because it is more of an adult taste. More bitter than sweet. I love the all the spices in it, they round out the bittersweet chocolate flavor. I used Waialua Estate Extra Dark chocolate [what I had left in my stash] and Ghirardelli bittersweet chocolate.

dusted with powder sugar

Filled with my blackberry jam

I love thumbprint cookies and the first half of the weekend I spent jamming. I decided to make the thumbprints using my last jar of blackberry jam, lilikoi curd and some peach butter [I made those as distractions for WG so he wouldn't eat the others]. Used ground almonds instead of walnuts. These are delicate and light--no eggs in it. I think they would goes perfectly with cup of earl grey. 

WG cookie sampler--he's the official taste tester

Last in the line-up, Chocolate Almond Meringue-top right in the picture. I had egg whites to use, thought I'd just make meringue kisses but found this recipe in the book. It has ground almonds in it. I really like using ground almond in my recipes lately. It lightens up the recipe. They turned out really nice, not too sweet, a light chocolate-y flavor with little bits of bittersweet chocolate bits. 

In between the cookies, I made a batch of apple butter cake as a holiday gift for a family friend. When remembered after they were done, they were allergic to apples. I guess the folks at my office will be happy about this.

And more cake . . .

This one I've been dreaming of since I got Baking From my home to yours by Dorie Greenspan. And I finally got to make it for a belated birthday celebration for my Mom and my cousin's daughter "A". 

It's called Devil's Food White-Out Cake. 3 layers of devil's food cake with marshmallow frosting and cake crumbs all around. Of course, my cake doesn't look as good as the one on the cover but it looks pretty good.

Cake!

Who doesn't love a good layered cake. It has the right amount of icing to cake ratio, especially when it's a great buttercream, swiss is my favorite. I've been making plans to make a cake for my birthday. Something that I never made. Something a little bit fancy. I even made a pinterest board for it.