As my sister and I were Face-timing talking about how much we’re looking forward to fall, she showed me her batch of pumpkin spice chocolate chip cookies that she had just baked.
The super moist and fudgy cake gets a generous topping of my caramel cream cheese frosting. Toasted sweet coconut gets pressed into the frosted cake, followed by drizzles of melted chocolate and MORE caramel!
Seriously, though. If you are like me, you LOVE LOVE LOVE chocolate! Take a moist chocolate cake batter load it with chocolate chips, bake it into a donut, then dredge it in a rich, creamy chocolate ganache and you’ll be in Heaven!!
It is a really popular chocolate in the UK, yet in recent years it has gained a new worldwide fame for making a small, yet impactful, change to the flavors of its products.
This has been a trying year in many ways, but one bright spot has been all the specialty tastes that have been released for our favorite Japanese snacks and treats!
The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.
This amazing pumpkin bread recipe comes courtesy of Brittany Crider, and is a beloved family favorite that she and her sister used to make with her grandmother.
Foods like omurice, ton katsu and naporitan spaghetti are items you’ve likely seen on a menu if you’ve ever visited a casual dining restaurant in Japan.
I know how important it is for you to consume an adequate amount of protein while building muscle. Sometimes it’s hard to prepare non-repetitive meals that meet your protein consumption. However, it’s much simpler that it really looks.
Yoshoku, or Western dishes, came to Okinawa decades after hitting Japan’s mainland. The adoption of the Western cuisine was accelerated when the island became more exposed to American food after the battle of Okinawa.
