I'm resigned to the fact that the week or so before valentine is a very busy time for me. And last week didn't let me down. Started out with my meringue kisses dipped in chocolate ganache and sprinkles. And . . . I forgot to take a picture of it. I didn't do the technique I tested a week before--too messy and sticky so I stuck to the pale pink kisses.
I brought back the old favorite --red velvet cupcakes filled with chocolate ganache and topped with cream cheese frosting. I need to make another batch tonight all gone in 3 days. I guess they missed their favorite cupcakes.
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| red velvet cupcake--everyone's favorite |
I was talked into making this next dessert by the chefs, wait staff and friends. I didn't think it would do well but I thought I'd try. Although it is one of my favorite sweet, most people don't like the the chewy texture of chi chi dango. Chi chi dango is a sweeten mochi made with mochiko [sweet rice flour], coconut milk and sugar, flavored with vanilla and tinted with food coloring. I used a this recipe from justjennrecipes. Really simple and makes a lot.
Decided to fancy it up cut the dango into heart shapes and added matcha and raspberry sauce with a strawberry. [all the extra dango I sliced up for samples for the customers and the any extra for the restaurant staff]
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| slightly creamy and bitter |
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| plated! |
I made two more desserts for the valentines weekend--chocolate molten cake and coconut lime pie. No time for the cheesecake or the flourless chocolate sesame cake, it was just too much.
But I did me something on Sunday--Korean sweet potato doughnuts. These are made with mochiko and has a chewy texture similar to mochi. I posted about these doughnuts here. I was inspired by friend's post on doughnuts. This is what I made. Shared with the staff at the restaurant. I think I made the happy.
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| getting golden brown |
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| cinnamon sugar coated |
