Tag Archives: sweet

Happy poppin’ V-day!

Happy poppin’ V-day!
Hey there Lovebirdies! :heartame:
I know, Valentine’s day is almost over but here’s something for my lovely Readers. :ii:

I drew this with the Paper53 app again. I kind of got used to the fact that you have to draw with your fingers and I even got more colors now. Don’t know why cake pops came to my mind but lately they’ve been everywhere in the Blogosphere. So Valentine’s day seemed like a perfect excuse to try doing them myself. If I had to tell you which step is the most fun, I would tell you that every step is! From baking the cake and crumbling it afterwards to choosing the different coatings and sprinkles there’s nothing about the procedure that isn’t fun. :raburabu:

Cake Pops

I baked these with my Valentine (his second name actually really is Valentin :miam: ) and now I’m sharing them with you.
We didn’t do anything special except of baking cake pops but I’ve never been an exemplary Valetine’s day reveler anyway. We only came back yesterday evening from our stay in a cottage with Silvakun’s friends and lots of snowboarding again. After almost two months university will start again on monday. I’m a little bit excited and curious but also slightly scared. Oh, I didn’t tell you yet but I passed the first semester! :iida: It took them ages to give out the results but now it’s finally official. Nevertheless I still have to book the classes for this semester but I haven’t decided yet.. :jupp:

If you care for the recipe, let me know! It’s really simple though and you can find them anywhere. The next entry will finally be about Milan, or at least a part of it. :totorosmile:
Lots of love and see you real soon. :on:


PS: There was so much dough that we did cake pops also today! :ghihi: And now we’re giving them away because they’re too many.. the chocolate ones are the best~ :tanoshii:

Hiro Takahashi

Hiro Takahashi
Hey ladies! :heartame:
Thank you for all your attentive and sweet comments on my last entry! It’s really amazing how much you wrote and I appreciate it so much that you actually took the time to write back such encouriging words! I’m sitting on my couch watching New Girl and listening to some alphorn music that seems to come from the restaurant across the street while writing this entry. On my left I have some trusty Neocitran (hot liquid medicine for the relief of symptoms associated with a Cold or Flu) and on my right a pile of Tempo handkerchiefs. Yes, Ive got a cold… My running nose however, didn’t keep me from endulging in sweet temptations. Hiro Takahashi is a Japanese baker located in Adlwiswil, a small city not too far away from Zurich. I think the first time I came across one of his pastries was at our local Japanese grocery store Nishi. But enough said, take a look for yourselves~

Although the Portuguese had introduced bread a long time before, the modernization of Japanese food culture started only after the Meiji Restoration and bread became popular as a breakfast food in the 1960s. Traditional carbohydrate foods have been largely supplanted by bread, which school-lunch programs made popular. These programs served bread made from American flour to schoolchildren. The flour had been received as food aid during the postwar food shortage. Today, about 30 percent of the adult population eats bread for breakfast, but very few people eat bread at lunch or dinner. source

To see the eatable artworks, read on~ :happy:
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Mochimochi Daifuku

Mochimochi Daifuku
Hey there sweet peas~ :miam:
After my last attempt at Washoku (traditional Japanese cooking) I thought it was time for my next adventure. This time in Wagashi though! Wagashi is traditional Japanese confectionery. Yes you guessed it, the “wa” in both words means “traditional Japanese”. :smile:

Wanting to make Ichigo Daifuku イチゴ大福 (strawberry mochi) at this time of the year sounds pretty lunatic, doesn’t it? And well it really is a little crazy but crazy things are so much fun! Ichigo Daifuku is Mochi, a chewy and very sticky rice flour dough filled with Anko (sweet bean paste) and a whole strawberry. If your look for pictures of Mochi on the internet you will mostly find Mochi covered in potato starck because that’s the only way to handle them! Once touched the dough is really difficult to remove from your hands so the cute things need to be wrapped in a leaf, starch or soybean flour.

Personally Im more into the salty version of Mochi that is grilled and wrapped in a sheet of salty and roasted Nori and eaten with soy sauce. You can find it on top of soups or even in soups although the consistency then changes significantly. For some reason I don’t really enjoy the flour that is used to spread on top of Mochi so I made some glossy and wet ones and some floury ones.. :ha: The texture and feeling of the glossy ones is so much more my taste! hehe..

eee?! :eee: sweet Mochi with Nori? Oh yes please! I love the taste of Nori everywhere.. :tanoshii: it honestly tasted so good!

Basically its three things you need if you want to make simple Mochi: Mochiko (sweet rice flour), Anko (red bean paste) & water. For my Mochi I didn’t use Anko but Taromochi. The difficult thing is to handle the unbelievably sticky Mochi dough and wrapping it around the filling… but the feeling is priceless. Its so soft and bouncy and it feels like a living thing! :w:

Making Ichigo Daifuku with frozen strawberries isn’t the most clever idea.. but still tasty :wink:

To see what’s inside the other Mochi and look at some pics of the preparation, read on~
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