Honey Cream Scones with Nuts

I had extra cream from another recipe, 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. I photographed a batch I made with pecans,…

Baba Ghanoush (Roasted Eggplant and Sesame Spread)

All systems are go on the new hosting! Or they seem to be–let me know if there are any links or pages that don’t load properly. I’ve covered bread here, so let’s move on to sandwich fillings, specifically pita. Hummus or falafel seem like obvious choices and are very easy to make at home if…

Yamada-ya Momiji Manjû, Miyajima

In addition to Iwakuni and Hiroshima proper, I also went to Miyajima on Golden Week, where I decided to try as many flavors of momiji manjû (紅葉饅頭) as I could carry home. Hiroshima area is famous for its beautiful fall foliage, specifically the maple trees; these famous manjû are shaped like momiji, maple leaves. I…

Tricks of the Trade: Oatmeal Banana Bread

Although this site is called I’ll Make it Myself!, a lot of the baking I do is less recreating restaurant meals I liked and more reinventing recipes to make them healthier and to make them work in a Japanese kitchen. Health-wise, my philosophy with baking is that almost any bread can be made over with…

The Apple Chronicles, Part 3: Very Lemony Apple Jam

手作り (tezukuri): homemade I was a bit wary of posting my jam recipes, because I don’t feel like I’ve perfected the jam-making process. This jam, adapted from Food in Jars‘ “Honey Lemon Apple Jam,” tastes amazing, and I think the recipe is fairly solid. That said, I’m not an expert on making preserves in Japan,…