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.
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.
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.
During the winter I love to bake, but don't really like all of the over-sugary desserts. Lately I've been trying to sub in healthier ingredients to give my baked goods an extra touch of goodness. With these Blueberry Power Muffins, I started with a fabulous recipe from Damn Delicious (a really great food blog if you haven't checked her out yet), then added a few of my favorite things. The extra goodies include flaxseed, walnuts, and I used white whole wheat instead of regular all purpose flour.
I am in love with this cheesecake. It was very therapeutic to create, with such pure and straightforward ingredients: the creaminess meeting the lemon zest, served with another level of deliciousness by the homemade caramel sauce being poured over the tender cake. I also love eating a cool dessert in the middle of a hot summer, and up the ice cream factor by freezing it first then serving. Give it a try. You will be wishing you made a double batch.