Category Archives: From Scratch

Double Coconut Brownies | I'll Make It Myself!

Double Coconut Brownies (Dairy-Free)

Darlingsan had a special request for her birthday “cake”: brownies, not heavily frosted, possibly Sailor-Moon themed. I’m really glad, too, because apartments in Seattle don’t have AC, which is a helpful thing to have to dealing with butter-based decorations.

This recipe is dairy-free if you are using vegan baker’s chocolate. If you want to glaze or frost it, you can use non-dairy milk for a glaze or my favorite vegan buttercream, but the brownies are rich and moist without it.

Sailor Moon Brownies | I'll Make It Myself! (1)

To make it the brownies into an homage to the locket, I made a very basic glaze to give the pink color; a little leftover yellow buttercream to make the moon; and halved cherries to stand in for the gems.

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Honey Cream Scones with Nuts

I had extra cream from the Sailor Uranus cake, so I decided to try a cream scone recipe. Cream scones use heavy cream in place of the egg and butter, which makes them light and airy–and there’s no need to deal with cutting flour into cold butter. Very easy.

Honey Cream Scones with Nuts | I'll Make It Myself! 4

I photographed a batch I made with pecans, but you can use pecans, almonds, walnuts, or a mix of these nuts. I tend to use whatever nuts I have left over from other recipes–Right now I’m enjoying a batch of almond scones.

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The Rosette of Versailles: Apple Custard Tart with Walnut Crust

Rosette of Versailles Tart | I'll Make It Myself! 9

I offered to bring tarts to a dear friend’s family Thanksgiving and found this recipe as I was considering my repertoire. Also, geeky-dessert talk: I’m a huge fan of Ikeda Riyoko’s The Rose of Versailles (Beru Bara) fan*, so how could I pass up the tarte bouquet de roses?

Rosette of Versailles Tart | I'll Make It Myself! 10

This tart looks and tastes elegant: the freshness of the (mostly) uncooked apples with the creamy maple custard and soft walnut crust creates a great combination of flavors and textures. In Alain Passard’s version, he cuts the apples with a machine into long strips, but those of us without mandolins can (carefully) slice the apples into paper-thin, translucent pieces.

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Millet Muffins

Check out the rice section in your local supermarket in Japan for other grains, and you’re often find zakkoku (雑穀) / kokumotsu (穀物), mixed grains and beans, which often includes millet. Millet is called awa (粟) or kibi (キビ) and is often sold by itself as uruchikibi (うるちキビ ) or mochi kibi (モチキビ).

Millet Muffins @ I'll Make Myself!

This muffin recipe from Heidi Swanson’s Super Natural Every Day is a great way to try millet, and it’s easy to make in Japan and the US. If you’re in the US, millet can be found with the other grains or the bulk food section. The texture of the muffins is moist and rich, and the millet adds a nice seedy pop to it.

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Fresh Mango Salsa

A nice bright salsa to end the summer (never mind it’s been over for a month). This recipe is very simple, and I love the way the flavors and textures work together.

Easy Mango Salsa @ I'll Make It Myself

I like to serve this with homemade tortillas (or rice or quinoa), avocados, and roasted kabocha tossed with cumin and cayenne.

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Bamboo Coconut Curry with Kabocha, Lotus Root, and Soy Beans

I’ve noticed a lot of people find my blog by searching for bamboo shoot recipes. This year, I wanted to develop a new recipe to add to the list and to make something other than bamboo-rice with the shoot I bought. My friend and temporary roommate mentioned that she had seen a bamboo and kabocha curry at a festival over the weekend, and–

 

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