All posts tagged: Fruit

Raspberry Macarons

I love baking for other people. I love knowing that something that I have made with my own two hands has brought a smile to someones face and a happy moment to their day. But I also like these moments of giving baked goods to be spontaneous, because up to this point in my life I only bake when I am in the mood or I randomly change the path of what the end result will be mid way through the baking process. So while I would love to bake on commission and take orders for cakes and things, I am always hesitant to do so. I have yet to have an actual bad experience with baking on commission, but since I bake to make myself and the people around me happy, I live in fear of the promise of cake that never works out. A couple weeks ago a friend of mine told me how much her coworker loved the pictures of all my cakes and how she was really hoping that she could …

Peach Berry Cake with Spun Sugar

I didn’t have access to a kitchen for two months, so it is only natural (in my mind anyway) that within 18 hours of being back in the country–jet lag or no–that I would spend hours in my kitchen whipping up something fabulous. After waking up at the ungodly hour of 6am, I flipped through all my cookbooks and searched all my boards on Pinterest looking for the perfect recipe. After going back and forth about what I was in the mood to bake, I decided on making a cake which helped narrow the search at least a little bit. I was also in the mood to bake something slightly out of the ordinary, which is how I ended up choosing the recipes for this Peach Berry Cake. I got the idea for the peach flavor and the overall theme of the cake from Oh So Sweet Baker though to be honest I only used the buttercream recipe listed on her site. For the other recipes I used Miette’s Hot Milk Cake recipe, for the …

Glazed Blueberry Doughnut Muffins

Being back to school may mean back to long nights of homework and running to classes between shifts at work, but it also means getting back to clubs and other school activities. For me, that means getting to hang out with my 会話サークル (Japanese conversation club) every Tuesday! This club rounds up many of my friends in one place, and is always the perfect time to try out new recipes. The only problem? The club meets on Tuesday nights…after two days full of classes, work, meetings and finishing homework. That means that whatever I want to bake has to not only be easy to transport and easy to share with many people, it has to be able to hold over well since my new routine is to bake for 会話サークル on Sundays. For the first meeting of the semester, along with some delicious caramels, I made Glazed Blueberry Doughnut Muffins. I decided on this recipe because it was simple enough, and was the perfect level of sweetness to satisfy both sweet-tooths and non-sweet-lovers alike. The …

White Chocolate Cranberry Truffles

For as much as I love chocolate and use it in various baked goods, I don’t make truffles or other desserts that are mostly or entirely chocolate. When I was in Japan I went to Kappabashi-dori, the “Kitchen Street” in Tokyo. Let me tell you, Kappabashi-dori was fantastic and I could have spent MUCH more time and money there! Because I got there with my friend later in the evening on a Sunday, we were a bit rushed in looking at everything we wanted to see, and the lighting wasn’t great to take a ton of photos. I did find a blog called Love and Lemons that has a great post about the area and the shops there, so if you want to find out more, check out her post here! I did make one purchase for myself while I was there though, which was a silicon mold. This may seem like a random thing to buy, but I have been dying to try out recipes that call for such molds and I haven’t been …

Berry Chocolate Cake

I may have mentioned that I recently returned from 4 months in Japan. (Or, you may have *hopefully* read some of my blog posts about being in Japan?) I loved Japan, and leaving was incredibly hard, but I was not able to bake while I was there. I know. 4 months without baking a single thing. It was near torture. So when I returned to Minnesota (at 6:30am after a day of traveling) I took a 4 hour nap before bundling up in a million layers in order to brave the cold and walk to the grocery store for ingredients. Soon after, I set off on a baking adventure! I was so starved of baking, but still jet lagged and culture shocked enough, that I needed a recipe that would be exciting, creative, new….and still somehow simple. I searched through my Pinterest archives and found two recipes that I wanted to make 1) a chocolate cake with a chocolate sheet wrapped around the outside, and 2) white chocolate cranberry truffles. I ended up making both, …

Kiwi Berry Cake with Cream Cheese Frosting

Despite being up at my family’s cabin, I was determined to create a desert masterpiece to celebrate the 4th of July. For some people, this may not seem like a road block. For me, baking outside of my own personal kitchen and away from all my tools is actually a little intimidating. After surveying my available pans (mostly loaf, bundt, and square pans) and scouring the internet, I found the perfect–and patriotic–recipe. One of my favorite parts of this recipe is how light and fluffy it is. Even the cream cheese frosting is airy and not as heavy as most are. And although it is not as Asian inspired as the Strawberry Cream Cake I made, it does continue with the sponge cake/simple theme of recipe I am trying to make more of.