Vietnamese Popsicles

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Wow. I’m sorry I promised that I would post this vietnamese coffee popsicles and even though it’s super easy to make, I never got around to writing the post.  Anyway, these popsicles are delicious. I like how the sweetness of the condensed milk is tempered by the coffee.  I used a homemade cold brew, as I heard the coffee is stronger that way and it was really simple.  Just let some coarsely ground coffee beans in some cold water and let it sit for at least 24 to 48 hours.  Well, don’t let the fact that summer is ending stop you. Make these popsicles and hold onto summer for the next couple of days!



-1/4 cup condensed milk

-1 cup coffee



-コンデンスミルク(60 ml)

-コーヒー (150 ml)



  1. Mix together the condensed milk and coffee together in a pourable container like a liquid measuring cup.
  2. Pour the mixture into the popsicle molds.
  3. Chill in the freezer until frozen about 4-8 hours.


  1. コンデンスミルク、コーヒーを混ぜます。
  2. 混ぜた物をアイスキャンデーの型にいれ、冷凍します。

And that’s about it! Popsicles are super fun to make, I’ll try to make some more popsicles before it gets too cold.

Hugs and puppies!


Key Lime Popsicles

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My friend really likes key lime pie and since it’s gotten a little too warm for turning on the oven and making pie, I decided to make key lime pie into popsicles.  Since I didn’t have key limes, I just used regular limes. These came out really good. The condensed milk sweetened the popsicles with the tartness of the lime and the slight bitterness of the zest cutting through the sweetness.  These are also super simple to make with only three key ingredients: condensed milk, lime juice and milk



-1/4 cup condensed milk

-1/4 cup freshly squeezed lime juice

-1/2 cup whole milk

-lime zest of one lime

-1 tsp salt


-Graham crumbs


-コンデンスミルク(60 ml)

-ライムジュース (60 ml)

-牛乳 (150 ml)


-塩 (小さじ1)



  1. Mix together the condensed milk, lime juice, lime zest, milk and salt together in a pourable container like a liquid measuring cup.
  2. Pour the mixture into the popsicle molds.
  3. Chill in the freezer until frozen about 4-8 hours.
  4. Roll in graham crackers crumbs if desired.


  1. コンデンスミルク、ライムのゼストとジュース、塩と牛乳を混ぜます。
  2. 混ぜた物をアイスキャンデーの型にいれ、冷凍します。
  3. グラハムクラッカーを潰して、凍ったアイスキャンデーを型から出して、グラハムクラッカーをかけて、出来上がりです。

And that’s about it! Popsicles are super fun to make and since I have some condensed milk left, I can’t wait to try and use that for other popsicles.

Hugs and puppies!


Mini Agave Bacon Doughnuts

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So I was making some bacon treats for my coworker’s roommate’s dog, Cassidy, who is a sweetheart. I tweaked my doggy cinnamon roll treats recipe just by adding some bacon fat. This made me realize that the bacon in my fridge should get used, so I decided to make maple bacon doughnuts.  Now fried doughnuts are amazing, but since we’re already putting some crispy bacon in there, I thought why not make them baked? And then because well, I only have a mini doughnut pan, I decided to make mini doughnuts. Then I realized I have no maple syrup. Womp. But I had a bottle of agave syrup, so I decided to use that instead. And voila!

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So let’s get started!



-3 slices bacon

-1 cup AP flour

-1/4 cup brown sugar

-1/4 tsp salt

-2 tsp baking powder (I know this sounds like a LOT, but it’ll be fine)

-1/2 cup milk (preferably whole)

-2 tbsp bacon fat

-1 egg

-1/4 cup agave syrup (or maple syrup)


-2 tbsp agave or maple syrup

-1/2 cup powdered sugar




-中力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ2)

-卵 (1個)

-牛乳  (100 ml)



-アガベシロップまたはメープルシロップ(52 ml)


-シロップ (大さじ2)

-粉砂糖 (52 g)


  1. Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
  2. Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
  3. Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
  4. Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
  5. Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
  6. Pour the batter into a mini doughnut or regular doughnut pan (about 2/3 full, these will rise) and bake.  For mini doughnuts bake for about 8 minutes. For regular doughnuts bake for 17 to 20 minutes.
  7. Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.


  1. ベーコンをカリカリに焼き、小さく刻む。ベーコンの油を大さじを小さなおさらに入れます。
  2. ボウルに中力粉、塩、三温糖とベーキングパウダーをかき混ぜます。(ボウル1)
  3. 他のボウルに牛乳、卵、ベーコンの油とシロップをかき混ぜます。(ボウル2)
  4. ボウル2をボウル1に加えかき混ぜます。生地を30分休めます。
  5. 刻んだベーコンを3分の2を生地に加えよく混ぜます。
  6. オーブンを170ºCまで温めます。
  7. 生地をドーナッツの型に入れ焼きます。ミニドーナツの場合は8分、普通のサイズの場合は17分から20分。
  8. ドーナッツが焼けたら、ドーナッツのグレーズを作ります。シロップと粉砂糖を混ぜ、ドーナッツの上にかけます。仕上げに残りの刻んだベーコンをのせます。

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Hugs and puppies!


Bourbon Peach Muffins

Screen Shot 2015-07-22 at 9.17.28 PMWow. Okay it’s been a really long time since I posted and I apologize. I’ve been trying to come up with some recipes on my own and I think I have one you would all like. Bourbon peach muffins. One of the interns working at my office also works at a green market on the weekends and she got me a jar of bourbon peaches and I’ve managed to get a lot of fun recipes out of this one jar like mini bourbon peach pies, bourbon marshmallow cream, and these bourbon peach muffins.  Of course if you don’t do bourbon, you can easily switch it out with regular peaches.

So let’s get started!


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-4 bourbon peach halves, chopped (2 peaches, chopped)

-1/2 cup granulated sugar

-1/2 cup unsalted butter (1 stick)

-1 egg

-1 cup bread flour

-1/4 tsp salt

-1/2 tsp baking powder

-1/4 tsp nutmeg

-1 tsp cinnamon

-1/4 cup whole milk (use 1/2 cup if not using bourbon peaches)

-1/4 cup liquid from the bourbon peaches


-1/4 cup oats

-2 tbsp AP Flour

-2 tbsp brown sugar

-2 tbsp butter

-2 halves of bourbon peaches (1 peach)




-無塩バター (110 g)

-卵 (1個)

-強力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ1/2)


-シナモン(小さじ 1 )

-牛乳  (52 ml または100 ml)

-桃をつけていたバーボンのジュース(52 ml)


-オース(40 g)




-バーボンにつけた桃 (1個)


  1. Cream together the butter and sugar in a medium bowl.  Add in a egg and and beat until well combined.
  2. In a separate bowl, stir together the bread flour, nutmeg, cinnamon, salt, and baking powder.
  3. Beat in the flour mixture, the milk and bourbon peach juice together until just combined.
  4. Fold in the chopped peaches.
  5. Mix together the oats, butter, brown sugar and flour until it resembles coarse crumbs and chop the bourbon peaches.
  6. Sprinkle the oat mixture and peaches on top of the muffins and preheat the oven to 350ºF.
  7. Bake for 45 minutes or until a toothpick.


  1. バターと砂糖をよくかき混ぜます。卵を加えて混ぜます。
  2. ボウルに強力粉、ナツメグ、シナモン、塩とベーキングパウダーを混ぜます。
  3. バターと卵に強力粉と牛乳と桃とバーボンのジュースを混ぜます。
  4. 刻んだ桃を混ぜこみます。生地をマフィンの型に入れます。
  5. オーツ、バター、三温糖と強力粉を混ぜ、桃を刻みます。
  6. オーツと桃を生地の上に入れます。オーブンを170ºCまで温めます。
  7. マフィンを45分焼きます。

And that’s it! Feel free to swap in the peaches for blueberries, apples, raspberries or whatever fruits you would like.

Hugs and puppies!


Peach Tart

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Wow. It’s been literally a full month since I posted. Whoops. I’m sorry! I’ve been baking, but really bad with updating the blog. I think I explained it in my last post, but I think it’s also because I haven’t really been making some original recipes and well, I’ve just been baking things that I’ve already made before.  If you follow my instagram, you’ll notice that I’ve dabbled in marshmallow making and that’s been pretty cool.  I got the recipe from this awesome marshmallow cookbook by Tim Kinnaird,  But that’s besides the point.  Now that it’s getting warmer out and there’s more fresh fruits in the market (peaches! apricots! raspberries! blueberries! cherries!) I’ve been really into making tarts and pies and everyone seems to be enjoying them.  I used a great crust that I found from Amanda Hesser’s peach tart recipe, but I’ve been tweaking it a bit.

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I even made a berry tart too for the 4th of July!

So let’s get started

最近ブログして無くてごめんなさい!一番最近のブログポストからまるまる一ヶ月たってますね。色々お菓子を作っているけど、やっぱり自分のレシピでは無いのであんまりブログをしてません。でも私のinstagramをフォローしてたらマシュマロとか色々なお菓子をちゃんと作ってます。もうニューヨークは夏の季節でとても暑いです。でも夏だから色々な美味しいフルーツが買えるようになりました。さくらんぼや桃、アプリコット、ブルーベリーやラズベリやすいか。フルーツがいっぱいでいつもパイやタルトを作る気になります。でそこでいつも作っているタルトの生地はAmanda Hesser’sの桃のタルトの生地ですが、ちょっと材料を変えて見ました。中身は好きなフルーツを入れると良いよ!



-1 cup AP flour

-1/2 cup almond flour

-1/2 tsp salt

-1/4 cup canola oil

-1/4 cup olive oil

-2 tbsp whole milk

-1/2 tsp sugar


-2 to 3 peaches (for a 9 inch tart pan)

-2 tbsp unsalted butter

-1/4 cup rolled oats

-2 tbsp AP flour

-1 tbsp brown sugar



-強力粉 (120g)

-アーモンドパウダー(60 g)

-塩 (小さじ1/2)

-カノーら油 (62 ml)

-オリーブオイル (62 ml)

-牛乳 (大さじ 2)

-グラニュー糖 (小さじ1/2)


-桃 (3)

-無塩バター (2)

-オート麦 (30 g)

-強力粉 (大さじ2)

-三温糖 (大さじ1)

-塩 (小さじ1/2)


  1. Blend together the sugar, salt, AP flour and almond flour.
  2. Pour in the olive oil, canola oil and milk. Mix together to create a crust and pat into the tart pan. Make sure you push the sides firmly into the tart pan. Trim and discard the excess dough. I like to save the scraps to make mini tarts in a muffin tin.
  3. Preheat the oven to 425ºF
  4. Combine the oats, flour, brown sugar, butter and salt to create a pebbly crumble.
  5. Slice the peaches (about 1/2 an inch thick) and lay them into the crust. Sprinkle the crumble over top and bake in the oven for about 35 to 45 minutes.


  1. 強力粉、アーモンドパウダー、塩と砂糖をかき混ぜます。
  2. オリーブオイル、牛乳、カノーラ油を加え優しくかき混ぜます。生地をタルトの型に入れます。
  3. オーブンを218ºC予熱で温めます。
  4. 強力粉、オート麦、バター、塩と三温糖を混ぜます。バターは小石の形と大きさになるまで指先でつまみクランブルを作ります。
  5. 桃を厚切りにスライスし、生地に並べます。先ほど作ったクランブルを桃のスライスの上に降りオーブンで35分から45分焼きます。

And that’s it! :) What’s your favorite fruit pie?

Hugs and puppies!


S’mores Tart

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Hello Lovelies!

Now that it’s finally getting warm and summer-y here in NYC, I decided to jump on the s’mores bandwagon and make something with marshmallows, chocolate and graham crackers because for me, nothing says summer like s’mores.  Even though I haven’t gone camping in a while, I still remember standing around a camp fire and toasting marshmallows until they’re a lovely golden brown (though some do prefer really toasted marshmallows) and squidging the warm gooey sugary mess between two graham crackers with a square of dark chocolate. The heavenly concoction is devoured leaving sticky fingers, sugary lips, a possible smear of chocolate here and there and another marshmallow skewered on a stick and held above or thrust into the fire.  Now living in NYC (ahem Queens) in a small-ish studio apartment with no backyard or fire pit, one has to make do with toasting marshmallows under the broiler or above the small gas lit stove. Luckily, my amazing boyfriend bought me a torch for my birthday, so now I can brûlée and toast meringue, marshmallows, sugar etc. to my heart’s content.

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Back to this s’mores tart. I love s’mores and I thought, why not make a graham cracker crust from scratch. Because I just thought logically, making the graham cracker dough from scratch would be easier than buying the graham crackers, crushing them up, drizzling them with a littler butter and pressing them into the tart pan.  Logically. So I took a graham cracker cookie recipe from my trusty Williams Sonoma cookbook and tweaked it  a bit.  The recipe yielded enough for a tart crust and 24 square crackers (which you can use for s’mores).  For the chocolate, I made a simple dark chocolate ganache and topped with mini marshmallows.  I also made mini tarts with some leftover dough and made the marshmallows from scratch (but that will be another post)

So let’s get started!

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やっと夏見たいな天気になってきたので、アメリかで夏の間s’moresを食べるのが人気なので、s’mores タルトを作りました。S’moresS’moresは、とても簡単にできます。まずは、マシュマロをキャンプファイヤの火で炙ります。炙ったマシュマロがきつね色か焦げ茶になったら、グラハムクラッカーとチョコに挟んで食べます。私は、焦げ茶より、きつね色に焼くのが大好きです。マシュマロが暖かくとろけて、その熱でチョコも少し溶けます。マシュマロをブチュッとグラハムクラッカーに挟んで手が溶けた砂糖でベタベタになります。私は、友達とよく夏の間キャンプファイヤの周りで座って話しながらS’moresを作りました。でもやっぱりニューヨークのアパートでキャンプファイヤはとても無理です。だから、このタルトを作りました。そして、グラハムクラッカーを作って見ました。とても簡単で美味しく出来上がりました!


Graham cracker crust:

-2 cups whole wheat flour

-1 tsp baking powder

-1 tsp ground cinnamon

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup firmly packed light brown sugar

-1 stick unsalted butter

-2 tbsp honey

-1 tsp vanilla extract

-1/2 cup milk

Chocolate ganache:

-1/4 cup heavy cream

-1 cup chocolate chips

-Mini marshmallows



-全粒分 (295 g)

-ベーキングパウダー (小さじ1)

-シナモン (小さじ1)

-ベーキングソーダ(小さじ 1/2)

-塩 (小さじ 1/2)



-無塩バター (114g)

-バニラエッセンス (小さじ1)

-牛乳 (125ml)



-チョコチップ (100g)



  1. Cream together the butter and sugar until soft and fluffy. Add the vanilla and honey and mix to combine.  In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon and mix.
  2. Add in half the flour mixture and mix to combine. Add 1/4 cup of milk and slowly stir. Add the other half of the flour mixture and mix. Add the rest of the mix and mix until everything is incorporated. The dough will be very sticky. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes or overnight.
  3. Once the dough has rested, preheat the oven to 350ºF.  Generally dust both sides of the dough with whole wheat flour and roll out in a circle until about 1/8 inch thick and a little bigger than the bottom of your tart pan.
  4. Transfer the dough into the tart pan and prick the bottom all over with a fork. Bake for 7 to 8 minutes.  The dough may rise a bit. If it does simply press it back down with the bottom of a drinking glass or a measuring cup.
  5. While the tart shell cools, make the ganache by heating the heavy cream to a boil (or about 30 seconds to 1 minute in the microwave) and pouring over the chocolate chips.  Let the mixture sit for a minute and then stir until well combined.
  6. Pour the ganache into the tart pan and sprinkle the top with mini marshmallows.
  7. Toast the marshmallows using either a torch or sliding it under the broiler.  If you do use the broiler method, watch it carefully!


  1. グラハムクラッカーを作ります。まずは、バター、はちみつ、三温糖とバニラをかき混ぜます (ボウルA)。他のボウルに全粒分、ベーキングパウダー、ベーキングソーダ、塩、とシナモンをかき混ぜます (ボウルB)。
  2. ボウルAにボウルBの半分を加えよく混ぜます。牛乳を半分加えまた混ぜます。よく混ざったら、ぼうるBの残りを加えまた混ぜ、牛乳の残りを加え絵混ぜます。生地が出来たら、半分に分け、ラップをして冷蔵庫に30分から一晩休ませます。
  3. オーブンを 170ºCまで余熱開始。 全粒分を打ち、生地を0.5センチの厚にのばしタルトの型より少し大きめな丸にのばします。生地をタルトの型に入れ、7分から8分焼きます。
  4. タルトが焼けたら、ガナッシュを作ります。生クリームを温め(30〜32ºC)、チョコチップを入れます。チョコが溶けるまでよく混ぜます。
  5. ガナッシュをタルトに流し込み、上にマシュマロをのせます。
  6. マシュマロをガストーチバーナーで炙ります。

And that’s it!

Hugs and puppies!


Japanese Pancakes

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Japanese pancakes are different from American pancakes in that they’re 1) called hotcakes and 2) are incredibly fluffy with lots of height.  I had never really understood the difference until a few months ago, I was making my family pancakes and my mom lamented that they were flat. Whoops.  So I did some researching and found some hotcake recipes (specifically youtube channel Cooking with Dog) and made some hotcakes.  I loved the height on these pancakes and definitely enjoyed these. I think the key to the pancake batter was to let it rest a bit so that the baking powder could give it the rise it needed while also covering the pan so that the steam lifts the pancake itself.



-2 tbsp melted butter

-5 tbsp milk

-1 egg

-3/4 cup plus 2 tbsp AP flour

-2 tbsp cornstarch

– 1/2 tsp salt

-2 tbsp sugar

-1 tsp baking powder

-1 tsp vanilla extract



-牛乳 (70ml)

-卵 (1個)

-強力粉 (大さじ14)


– 塩 (小さじ1/2)

-砂糖 (大さじ2)




  1. Mix together the cornstarch, AP flour, sugar, salt, and baking powder.
  2. Add the egg, milk, vanilla and melted butter and stir until just combined.
  3. Let the batter sit in the fridge for 20 to 30 minutes.
  4. Heat a frying pan over medium-low heat and spray with non-stick spray or butter.
  5. Pour about 1/4 cup of the batter onto the pan and cover with a lid.  Cook until tiny bubbles burst along the edges of the pancake (about  2 to 3 minutes) and flip.
  6. Cook until the other side is golden brown (about 1 to 2 minutes) and remove from the pan.


  1. コーンスターチ、強力粉、塩、砂糖とベーキングを加えてよく混ぜる。
  2. 卵、バターと牛乳を加えよく混ぜます。混ぜすぎに注意。
  3. ホットケーキの生地を冷蔵庫に20分から30分おいときます。
  4. フライパンを弱火に温めて、生地がくっつかないようにバターを溶かします
  5. ホットケーキの生地を入れ、蓋を閉めて約2分ー3分焼きます。ホットケーキがふつふつしてきたら、ひっくり返します。
  6. ひっくり返して、両面がきつね色になったら出来上がり。

Quick tip: if you cool the pan between cooking each hotcake, it’ll even out the dispersion of heat and make sure that your hotcakes cook evenly.  Additionally, you’ll get less burnt hotcakes. You can eat these plain with a little butter and maple syrup or dress them up with powdered sugar, berries or chocolate.  Either way, they’re absolutely delicious!

Hugs and puppies!