S’mores Tart

Screen Shot 2015-05-31 at 12.24.59 PM

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.

Screen Shot 2015-05-31 at 12.22.20 PM

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!

Screen Shot 2015-05-31 at 12.21.03 PM

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

Screen Shot 2015-05-17 at 12.33.24 PM

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!



Banana Brownies~

Screen Shot 2015-05-02 at 10.10.15 AM

I made these brownies a few days ago and originally, I meant to just make brownies, but there was this overripe banana beckoning to me from the fridge, so I decided to add that along with some other ingredients.  This resulted in an extremely light yet fudge-y, moist brownie.  My co-workers really enjoyed it and the flavor of the banana paired really well with the chocolate. It’s definitely a keeper of a recipe and I like that it’s easy to throw together!



-3/4 stick of unsalted butter

-5 ounces bittersweet or semisweet chocolate

-1/3 cup granulated sugar

-1 tsp vanilla extract

-1 ripe banana

-1 egg

-1/4 tsp salt

-1/2 cup AP flour

-1/4 cup milk


-無塩バター(45 g)

-チョコレート(100 g)

-グラニュー糖 (67 g)

-バニラエッセンス(小さじ 1)




-強力粉(64 g)

-牛乳(59 ml)


  1. Melt the butter and chocolate over a double broiler until smooth and remove from the heat.
  2. Preheat the oven to 325 ºF
  3. Once the chocolate and butter cool, mix in the sugar, vanilla, and salt. Add in the egg and mix to combine.
  4. Add the banana and milk and mix until smooth.
  5. Add in the flour and fold until completely incorporated.
  6. Pour batter in a greased loaf pan and bake for 30 minutes. Let the pan cool to room temperature before flipping it to release the cake.
  7. Cut the cake into squares and you’re ready to go!


  1. バターとチョコレートを溶かします。
  2. オーブンを160ºC予熱で温めます。
  3. 溶かしたバターとチョコに砂糖、塩、とバニラを加え、よくかき混ぜます。卵を加えてまたよく混ぜます。
  4. バナナと牛乳を加えてよくかき混ぜます。
  5. 強力粉を加えてまた混ぜます。
  6. 生地をクッキングシート又はフォイルを敷いたケーキ型(スクエア型)に流し入れ、30分焼きます。焼き終わったら、型から出して、四角形に切ります。

You could definitely add walnuts or some other nuts into these brownies.  If banana’s aren’t your thing, simply replace the banana with a second egg.  If you’re vegan, simply replace the butter with vegan butter, the egg with another banana and the milk with soy or almond milk!

Hugs and puppies!