2023 Planner

2023 Planner


 It's time to get ready for the new year.




Who said planners were boring? With colorful graphics and witty humor, keep track of your schedule, set goals, find a few tasty recipes, or make your own notes with these 2023 Planners.

These 2023 Planners will help you do it all with style and a smile. 

Not Your Mother's Planner

Delivered by Amazon (U.S.) Amazon.com
Delivered by Amazon (Japan) Amazon Japan



Delivered by Amazon (Japan) Amazon Japan 
Delivered by Amazon (U.S.) Amazon.com






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Kathy
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Online Shop

Online Shop







Visit us at 

Gourmet Designs for your shopping!  


Winter is so over...bring on spring and the warm weather. Even if it is still chilly outside, at least your home can look like spring has arrived. Treat yourself to a special gift for surviving the harsh winter. You deserve it.  

Here are some great shopping ideas to decorate your Kitchen and to pair with the delicious recipes from Tokyo Desserts.  

Let's Get Shopping





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Kathy
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Upside Down Banana Coconut Cake

Upside Down Banana Coconut Cake


The combination of banana and coconut just screams of summer, however, this combo is probably best in a cake rather than a drink. I was never a big fan of pineapple upside down cake, but replacing the pineapple with bananas just seemed right. I made a few adjustments to the traditional recipe and made this cake lighter and the crumble a little less sweet.

Sliced and ready for dessert
One tip is to use bananas that are not too ripe. Keep the old ripened bananas for the bread not this cake. Bananas are delicate and since you need to lightly cook them in the crumble before baking the cake they can easily become softened if they are old and too ripe.

Recipe

Cake
4 egg whites
110 grams sugar
4 egg yolks
20 grams almond flour
20 grams powdered sugar
90 grams flour
15 grams butter (melted)

1. Sift the almond powder, powdered sugar and flour together in a bowl.
2. Whip the eggs whites with a hand mixer and gradually  add the sugar in about 4 portions. Whip until the egg whites are stiff then add the egg yolks and mix with a spatula.
3. Add the almond flour mixture and mix lightly with a spatula. Lastly, mix in the butter in portions. Set aside and prepare the bananas.

Crumble
10 grams butter
50 grams sugar
20 grams water
30 grams chopped walnuts
2 bananas 

1. In a frying pan, heat the sugar so that it melts to caramel stage. Turn down the heat and add the butter. Be careful since the sugar is very hot. Lastly, add the water and stir mix thoroughly. 
2. Slice the bananas lengthwise and add to the frying pan. Lightly, cook for about 5 - 7 minutes turning so that each side is coated with the caramel. 
3. To bake, lightly butter and flour a square pan (20 cm square) and place a sheet of parchment paper on the bottom. Put the bananas on the bottom of the pan, sprinkle the walnuts around the side of the pan and pour the sauce over everything.  Spoon the cake batter over the bananas and be careful not to disturb the bananas on the bottom. 
4. Bake in a 180 degree (Celsius) preheated oven for about 35 - 40  minutes depending on your oven. After baking, let cool for about 10 minutes then carefully turn upside on a serving plate. Let cool before serving. 

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Kathy
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Chocolate Brownie Bite Cookies

Chocolate Brownie Bite Cookies


Quick to make, easy to eat
I am running out of cookie ideas so will have to dig deeper for inspiration or revert back to baking cakes. We are getting used to having a container of cookies readily available for munching in the house which is cancelling out the steps I track each day. Oh well, these aren't usual times.

This is another quick recipe to put together. It should take about 20 minutes preparation and then about 30 minutes in the refrigerator before baking. Double the recipe if you want a larger batch but with only two people eating the results this size is best for my home. Recipe should make about 25 small cookies.

Recipe:

85 grams all purpose flour
10 grams cocoa powder
1/2 teaspoon baking powder
pinch of salt
55 grams butter (room temperature)
100 grams brown sugar
1 egg
1 teaspoon vanilla
145 grams chocolate (sweet chocolate or about 66% or less)

Please feel free to use a stand mixer if you have one for this recipe, but this recipe does not use one.

1. In medium size bowl, sift together the flour, cocoa powder, baking powder and salt.
2. In a small bowl, melt the chocolate over hot simmering water. When melted, remove from the heat and let cool.
3. In a large bowl, whisk the butter until soft and then add the brown sugar and whisk together. Then add the add the egg and mix well. Add the vanilla. Whisk in the chocolate in portions and mix well.
4. Add the dry ingredients to the chocolate mixture in portions and use a spatula to mix thoroughly. Cover with plastic wrap and put in the refrigerator for about 30 minutes so the dough will be easier to handle.
5. Preheat the oven to 180 degrees Celsius. Use a small spoon to spoon out the dough and lightly roll into round pieces about 20 grams each. I prefer small size cookies, but up to you on this point. Place the dough on a baking sheet lined with parchment paper or silpat. The cookies will spread when baked so leave room in between.
6. Bake for 12 - 15 minutes and let cool for a few minutes before removing from the pan. Enjoy!

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Kathy
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