Baking inspirations come in waves and recently I have more ideas than I can keep up. An interesting opportunity has come up recently and baking may take on a much bigger role in my life. It’s both scary and exciting at the same time. The scary part I need to face with unbiased analysis and determination. The exciting part is the reason behind this latest of burst of inspiration.
I keep a notebook of ideas. Most of the time it is simply a bunch of words I jot down with little meaning without explanation. More mature ideas I like to include sketches to flesh out how I envision the dessert. Yesterday I went for a run around my neighbourhood and an idea came to me without warning. Obviously I did not have my notebook with me. As soon as I got home, I decided to keep the notebook and jumped directly in the kitchen. Experimenting can be such fun.
My favourite chocolate chip cookie is Heidi Swanson’s Mesquite Chocolate Chip cookies. Over the years, it evolved in my kitchen and eventually became Kinako Chocolate Chips Cookies (recipe). Yesterday I transformed it some more and got rid of chocolate chips entirely and added a buttercream sandwich filling. The kinako (toasted soybean flour) inspired an even stronger Japanese taste profile with addition of sesame seeds, toasted nori seaweed, and miso.