For my birthday a few weeks back, all I really wanted to do was bake. I love to bake and hardly do just for myself and Billy. So I asked my mom over to bake up two delicious cheesecakes. She has a great Espresso Chocolate Macadamia Nut Cheese Cake that she has always made since [...]
If you've had the chance to have Japanese-style ramen, then you probably haven't been able to put off satiating that craving ever since.
Last time I was at my Oma's house, I was able to get a bag full of fragrant, juicy oranges, from her orange tree in the backyard. I love having so much citrus on hand, because it motivates me to get creative with what I cook and bake.
It's winter, and meals like these are super comforting. I typically don't make meatballs too often, but was feeling like it for some reason this week. I was considering the ingredients and process as I meal planned, and was really excited when I sat down to eat this last night.
I wanted to feature a heritage soup that originated in Yugoslavia and Austria from my Oma and her mom before her. I'm not sure if it goes back even further, but I feel lucky to get to taste something that has been served to many generations in my family.
These last few weekends I've felt so satisfied. I've realized personal goals of mine, and after coming to the realization myself, I shared them with Billy as well. I realized in order to feel fulfilled in my personal life, I want to be able to paint as often as possible, as well as bake two or three times a month.
Fall in the Phoenix area has finally arrived. It's a beautiful time of year to be here. I know some of you are probably already in the chilly time of year, and it's funny to think that we're just entering into the 80s and sometimes 70s. We've been drinking hot tea again, and I've been enjoying baking again as well.
This meal is an adaptation from an old family favorite. My Oma makes a lovely Fried Chicken meal, and it's something that's so comforting and satisfying. She always does the chicken first on the stove top, and then finishes it in the oven. She likes to serve it with mashed potatoes and green beans.
School is now in session. I have one more year with a hanging-on semester. I like to think of it like that so that it doesn't seem too far out. But who am I kidding? It really does seem like a far distance away. I am eager to just jump into work full time since I am in love with my new job. School seems so pale in comparison. I've also been really lucky lately with the people around me. They're my role models of sorts, and asking for their advice, or getting a book recommendation from them, seems so much more beneficial than a classroom setting.
Although I adore hearts and chocolate, this year for Valentine's I'm going for a non-traditional dessert. I wanted something light in texture, with more of a technical process so that I could have fun while baking. Since I typically don't peruse the dessert section in my cookbooks, it was a great excuse to research. I came across this recipe in Wagamama, and I couldn't help but want it. Green tea, especially matcha, has a special place in my heart. I don't know why I love it so much, but it makes me happy. So I gave it a go. Unlike my last post about cutting down the sugar content from my baked goods, this one has a standard amount of sugar, but it's Valentine's right? So why not splurge a little.