April 2008

I was in the mood for something chocolate, and I came across this delicious chocolate waffle. It’s made in a waffle iron, with devil’s food cake batter. Of course, the batter is mixed from scratch — not from a box — although I’m tempted to try it with a boxed mix, just to see whether it works.

Who says you can’t have chocolate cake for breakfast? Topped with whipped cream and strawberries, it looks like the perfect breakfast to me!

Thank you to Jocelyn, of Eugene, Oregon, for sharing her photo and recipe!

Springtime is cherry blossom season, and I can’t think of a more perfect treat to represent hanami than this pretty Sakura Jelly, or Kin-gyoku. This was made by bananagranola, from Osaka, and it has real cherry blossoms in it. I wish I could have a taste!

Many thanks to bananagranola for allowing me to share her photo here!

I have never seen anything quite like these adorable, little macaroons! They are very small — the baker, Lital, calls them “microscopical” — about the size of a coin. I think that sounds like the perfect size for a sweet treat. And, of course, the pink and brown combination couldn’t be more chic. The filling is coffee ganache.

Thank you, Lital, for letting us in to your kitchen!