Tokyo Desserts

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!

Pour yourself a cup of coffee & enjoy an afternoon break with cookies

More cookie recipes. Yes, we need more cookies for this stressful time. I am baking small batches of cookies to enjoy a variety rather than having lots of the same type. Need to start planning ahead for the next flavor now that I have my craving for molasses satisfied.

This recipe can be easily put together in about 20 minutes once the butter is softened. If you have some helpers around the house then even faster.  Enjoy and see you for the next cookie recipe.

Recipe (makes about 20 cookies)

Coffee & Cookies. Life is good.

Starting week four of working from home so having a few snacks around the house is a good thing -- or may be not. After watching the daily news though, gaining a few kilos is the least of the problems for most people right now.

It is the beginning of April and Easter is in another week. I think we will be hunting eggs in our homes or yards with immediate family instead of going to church or having get togethers in restaurants. The only good news is the warmer weather and all of the blossoms are blooming. My neighborhood is an array of colors as the various cherry blossom trees, tulips and other flowers bloom.

This recipe is quite easy, should be about 20 minutes at the most to put together.

Recipe
(makes approximately 20 small cookies)

150 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100 grams creamy peanut butter
75 grams butter (room temperature)
30 grams granular sugar
30 grams brown sugar
1 egg
1 teaspoon vanilla

1. In a bowl, whisk together the flour, baking powder, baking soda & salt.
2. In another large bowl, soften the butter with a small whisk then add the sugars and mix thoroughly. Next add the egg in portions and continue mix. Add the peanut butter in several portions & mix. Lastly, add the vanilla.
3. Use a spatula and mix in the flour in several portions. While you clean up, let the dough rest in the refrigerator for about 20 - 30 minutes.
4. Use a spoon and divide the dough into about 20 - 25 grams pieces. Roll each piece into a ball and flatten with a fork to make a nice hatch design.
5. Bake at 170 degrees Celsius for about 15 - 18 minutes. 

The cookies kept their shape during baking

I was dying to try one of the rolling pins with the cut out etchings. After a little comparison between Amazon and Etsy, I decided on the one from Etsy due to price and of course since it was Christmas I bought the holiday theme.

My feedback on using one of these rolling pins is that you need to roll the dough using a regular rolling pin first and then just do a last roll over the dough with the one that has the decoration. Lightly flour the decorated rolling pin & dough before starting. Last step is to cut the cookies to the shape you want.

I think that the more intricate the design on the rolling pin then more of a chance for the dough to  stick into the crevices. My recommendation is don't by a rolling pin with super small etchings.

Also, you need a good cookie dough that will roll out without being too sticky and will hold its shape during baking. The recipes below for spice cookies meets both of  these.

French macarons, who is up for a challenge? Actually, they aren't really that bad to make at home. There are a lot of tips, tricks and recipes on the web so let me add mine as well.

My first recommendation is to prepare the baking sheets and piping bag before starting to make the batter. It is better to have everything ready to go once the batter is finished.

Recipe and detailed instructions are below.

Recipe
75 grams almond flour (often called almond powder)
75 grams powdered sugar
50 grams egg white (divided into 25 grams in 2 bowls)
8 grams granular sugar
75 grams granular sugar plus 25 grams water

1. In a bowl, sift together the almond flour and powdered sugar. Add 25 grams of the egg white and mix with a spatula.
2. Mix the other 25 grams egg white with a hand mixer and once the eggs start to become foamy then add the sugar. Mix until soft peaks form.
3. In a saucepan, heat the water and sugar (75 grams) on medium heat until the mixture reaches 110 degrees C.
4. Pour the hot sugar mixture into the bowl with the meringue and continue to mix while pouring in the hot sugar. While pouring the hot sugar be careful since it is very hot and you can get burned easily. Mix for about 6 - 8 minutes until the mixture starts to cool and becomes a little firm.
5. Add the powdered sugar mixture in portions and mix with a spatula. Mix gently using a circular motion just enough to combine everything well. Do not over mix.
6. Put the batter into a piping bag and squirt small circles on a baking sheet. Keep the size consistent and leave a little space between each cookie. Dip your finger lightly in water and tap down any peaks left from the piping bag.

Macarons piped on a silpat sheet

7. Bake at 150 degrees C. for about 15 - 19 minutes. Do not open oven door while they are baking.

Just add coffee!

Christmas and cookies, the two just go together. It is hard for me to decide my favorite cookie, however, at Christmas I really love anything that tastes like gingerbread. Even though these cookies aren't gingerbread, they are a close second. Not only do they taste delicious but they look so darn delicious as well. The white sugar powder looks like chocolate buried in fresh snow.

I know you are eager to get baking so let's skip the story and get right to baking. Preparation time for these cookies is only about 30 minutes - just add a little more time for the dough to chill in the refrigerator and then they will be ready for a quick bake.  Happy Baking & Merry Christmas to you and you and your family.

1. In a bowl, whisk together the flour, cocoa powder, and other dry ingredients including the sugar.
2. In another bowl, mix together the eggs, instant coffee and vanilla using a small whisk.
3. Melt the chocolate in a bowl over a pan of simmering hot water. After melting, remove from the heat and add in the butter in pieces and mix with a whisk.
4. Add the egg mixture to the melted chocolate in portions using a small whisk. Next, add the flour mixture in several portions and mix with a spatula.
5. Cover and put in the refrigerator for at least 30 minutes or until the mixture becomes firm.
6. Remove from the refrigerator and use a teaspoon to scoop a small amount of dough - about 10 - 12 grams - and roll into a ball. Roll each ball in granular sugar and then the powdered sugar before placing on the baking sheet.
7. Bake at 170° C for 15 – 18 minutes. Remove from the baking sheet to cool before serving.

Amazon Japan

Amazon.com

It's that time of the year again -- Christmas. I make a gingerbread house each year since I love the decoration for the house and it fills the kitchen with wonderful smells.

The basics of a good house is gingerbread which won't become weak and icing which is solid. Think of the icing as cement for the house. I always add a little powdered egg white or Wilton's Meringue Powder when making the icing. I am not a full time cookie decorator so I always struggle with decoration. I know some basic techniques from the Wilton classes so I  keep my house decoration fairly basic.

My Gingerbread House book sold on Amazon Japan (日本語) and Amazon US (日本語) and provides detailed instructions on how to make the house and recipes for both the gingerbread and the icing. There are also a few other Christmas dessert recipes for cookies and other holiday desserts.

Grab a few family members or friends and take time in December to enjoy a delicious and fun baking get together.

Lemon Mint Cookies

It is the last day of August and feels like it is the end of summer. The temperature in Tokyo has dropped from a scorching 34 degrees Celsius (93 F) to cool a 23 (74 F). I am sure we will still have a few warm days left, but I think the year end count down has started.

I didn't bake much this summer since it was too hot, but I did try one new recipe - lemon mint cookies. This is a great combination for a summer treat and goes well with a cold glass of ice tea.

These are very fast to put together and bake quickly so you don't need to use your hot oven for a long period.

Here is the recipe:

Butter 80 grams (softened)
Sugar 80 grams
1 Egg yolk
Lemon juice 2 tablespoons
Flour 200 grams
Baking powder ½ teaspoon (sifted with the flour)
100 Mint leaves (chop about 60 of them)

3.       To bake, use a teaspoon to spoon out pieces (about 15 grams each) and put on a baking sheet. Use a fork to push down each piece. Place a mint leaf on top before baking.

4. Bake at 170 Celsius degrees at for 15 – 20 minutes. Happy eating.

Still hot, the chocolate is melting.

Late again for postings. Apologies I have not
been sharing my recent bakings.

This recipe has many of the great tastes I love together - chocolate and coconut. There are two items to make for this one. The traditional brownie at the bottom and another cookie topping for the top.

Total time to put everything together was about 30 minutes and it is quite easy. This is another good recipe to keep on hand when you need a delicious dessert to impress guests.

Recipe

Brownie (bottom)
80 grams butter
2 eggs
75 grams dark chocolate
8 tablespoons coconut milk
80 grams sugar
100 grams flour (sifted)

1. Melt the chocolate in a bowl of over simmering warm water. Cut the butter into pieces and to the chocolate several pieces at a time. Use a small whisk to mix.
2. Take the bowl off the warm water and add the coconut milk and mix with a whisk.
3. Mix the eggs and sugar together with a whisk. Add to the chocolate above in portions. Mix in each portion with a whisk before adding more.
4. Add in the sifted flour and mix with a spatula.

Cookie topping
70 grams butter (room temperature)
100 grams powdered sugar (sifted)
1 egg
100 grams flour (sifted with baking powder)
1 teaspoon baking powder
4 tablespoons grated coconut
100 grams dark chocolate chopped

1. Mix together the butter and powdered sugar with a small whisk. Add in the egg and mix.
2. Mix in the flour and mix with a spatula. Add in the chopped chocolate

In a square pan (about 18 cm x 18 cm), pour the brownie mixture and spread evenly. Pour the cookie topping on top and spread evenly. Bake at 180 degrees Celsius for about 30 minutes.

Coconut and chocolate !!



Nuts, chocolate and dried fruits make this a delicious dessert

This dessert is quite easy and quick to make. It has a similar texture to nougat. I suggest that you prepare the baking pan before starting other processes. Once the hot honey and sugar is mixed with the nuts you need to move quickly to put everything together since the mixture can begin to become hardened.

This desserts keeps well and tastes just as a good even after several days. A perfect dessert to make  a day or two ahead of time if you are having company. You don't need to serve large slices to guests since it is rich. Also, it is better to cut before serving so that everyone can easily pick up a small slice to eat.

Traditionally, this dessert has pepper added to it. It is up to you to include or not depending on your taste or that of your guests.

Recipe:

30 grams walnuts
120 grams hazelnuts
90 grams almonds
100 grams flour
80 grams candied orange peel
30 grams candied lemon peel
85 grams dark chocolate
1/3 teaspoon cinnamon
1/3 teaspoon coriander powder
1/3 teaspoon nutmeg powder
1/3 teaspoon ginger powder
1/4 teaspoon allspice powder
150 grams honey
150 grams sugar

1. Prepare a baking ring by lightly coating the inside with butter and dust with cocoa powder. Place on top of a baking sheet.

2. Melt the chocolate in a bowl over a pan of  hot water.
3. Combine all of the nuts and and either chop to bite size pieces with a knife of use a food processor to cut.
4. In a bowl put the flour and then add the chopped nuts, spices and orange & lemon peel. Mix well.
5. In a sauce pan, heat the honey and sugar until about 125 degrees Celsius. Turn off the heat.
6. Pour the melted chocolate over the nuts mixture and mix quickly and then add the hot sugar/honey mixture and mix.
7. Pour into the prepared ring and press down with a spoon to neatly fill the ring.
8. Bake at 140 degrees Celsius for 30 minutes.
9. Remove from the oven and cool. Remove the ring and and lightly dust with powdered sugar.

Ready for baking

Brownies are ready - got milk!

 I had a lot of chocolate leftover from valentines day so I wanted to use it.  Also, the weather outside was very cold today so I had no motivation to go out.

I know there are a million brownie recipes on the Internet, but this one is really great. I used dark chocolate 70% to get a deep rich taste.

Even though this recipe has a lot of butter, the brownies taste light.  Well, I am not going to promise that they are low in calories though so don't eat too many at one time.

This recipe makes a lot of brownies so cut in half if you need less.

Recipe

375 grams dark chocolate
200 grams sugar
250 grams butter
6 eggs
150 grams flour
3 grams baking powder
100 grams chopped walnuts

1.  Melt the chocolate in a bowl over a pan of hot simmering water. Remove from the heat to add the butter.
2. Cut the butter into small pieces and add to the melted chocolate. Add the butter in portions and mix using a spatula. Let all of the butter melt before adding the next portion. Put the bowl back over the hot water if needed to melt the butter completely.
3. Mix together the eggs & sugar in a bowl using a whisk. In another bowl, sift together the flour and baking powder.
4. After the butter has been added to the chocolate, add the egg mixture in portions. Use a small whisk to mix the eggs & chocolate together.  Add in flour and mix with a spatula. Add in the walnuts.

Mix in the chopped nuts

5. This recipe makes many brownies so you can you two baking dishes (20 cm square) is large enough.
6. Bake at 180 degrees for 20 - 25 minutes.

I used a baking square on top of a silpat sheet for baking. After removing from the oven, let the brownies cool before moving the square.

Rice Krispie Treats

Yuki's Lemon Cake

Blondie Carrot Cake

This recipe came via the French magazine Saveurs. The company is not generous about sharing recipes online so if anyone is successful to get a subscription, please let me know.

I have to admit, France does have some of the best sweets I've eaten. It gives me great pride though to see them going after American classics like carrot cake & brownies.

Foreign magazines in Japan are expensive. The one I bought with this recipe set me back 15 dollars!!

My baking pan

Dessert is ready!

I just needed a bit of home, can't find chewy, raisiny oatmeal cookies in Japan. Actually, good old Quaker oats is quite difficult to find - I miss that pot-bellied happy old man.

Ingredients:
170 grams softened butter
210 grams brown sugar
1 egg
105 grams flour
1/2 teaspoon salt
1/2 teaspoon baking soda
260 grams oatmeal
200 grams raisins

1. Mix the butter with a whisk until softened. Add in the sugar and mix well. Add the egg.
2. In another bowl, whisk the flour, salt & baking soda.
3. Add the flour mixture to butter mixture. Use a spatula to mix together. Add in the oatmeal - then add raisins.
4. If you have time, put the dough in the refrigerator for about 30 minutes so it becomes firm.
5. Roll dough into small balls and put on a baking sheet. I made each piece about 25 grams in size.
6. Bake at 170 degrees Celsius for about 20 minutes.

Great cookies for an afternoon break

Here is another recipe that is quite easy but has a sophisticated look & taste.    
I use this quite often as a 'go to' recipe when I need to bring a dessert to someone's house.

The bottom of the cookie is shortbread and topped off with caramelised almonds.

These bars will only take about 45 minutes to complete. Since they are quite rich, you don't need to cut large pieces for your guests.

Ingredients:

Shortbread:
170 grams butter (soft)
100 grams powdered sugar
1 egg
340 grams flour
pinch salt

1.  Whisk the butter until it is soft. Add the powdered sugar & salt. Mix well.
2. Mix in the egg.
3. Sift the flour and add to butter mixture. Evenly smooth the dough in a baking pan.
4. Bake at 180 degrees Celsius for about 20 minutes.

Smooth dough using a bench scraper before baking

After baking, the cookies brown further

Mixture will become light brown Do not over cook

Got Milk?

Found the infamous Skippy in a local supermarket Have to travel far & wide in Tokyo for foreign goods

Use a fork to make the signature mark

The finished product - enjoy !!

Keep dough pieces the same size so that the cookies bake evenly together

It rained all day Saturday and was quite chilly so the best place to be was inside.  I took a look around the cupboards to see what I could make and luckily had enough of the right stuff to put together a batch of cookies.

Even after baking, I had energy leftover for decoration. I am really a beginner when it comes to cookie decoration but every once in awhile I like to try to practice to see if my skills have improved at all. May be I need to be more consistent with the practice to improve.