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ReCPY

ReCPY: MOffin Follow-Up (x3)

Sorry for disappearing for so long since my last post-- had a couple of weeks full of extreme work situations. Having said that, I still bake every weekend, but just haven't have time to post any of it. Since I found the delightful...

ReCPY

ReCPY: Mochi + Muffin = MOffin

I once saw a recipe on Tastespotting using rice flour instead of regular flour to make muffins. I tried making them and gave them all away, without even try one. The lucky person who tasted it told me I should sell them....

MOTOism

MOTOism: Blueberry Mochi

Hi, welcome to my new column, MOTOism. I'll mostly be cooking here, as always, with the occasional restaurant rant, to keep everyone on their toes. It's summer, it's hot, and it's time to make an easy dessert that doesn't boil the kitchen. Over the...

ReCPY

ReCPY: MOnut

After seeing so many people starting a second career by opening gluten-free bakeries around the U.S., I thought, "Martha, you totally missed your chance to capitalize on my MO-dessert line!" Unfortunately, whenever I read recipes for gluten-free items online, it's always so complicated....

ReCPY

ReCPY: The Art of Giving (Martha + Me)

PREFACE Martha, You Want Me Last week was intense. News reports on the Sendai Quake was getting worse by the hour and the number of victims had already exceeded that of the Kobe quake in 1995. It is still increasing. Radiation has been...

ReCPY

ReCPY: Martha, You WANT Me

Before I go into this week's tear-jerking post, I am fortunate to tell you that all my peeps in Japan are fine, but my thoughts are with everyone who is affected by the earthquake. This is truly awful, sad, and devastating for all of us....

ReCPY

ReCPY: MOcarons

My MO-obsession (baking with rice flour) has returned, and this time, it's the MOcaron. Now that I know exactly what to do when it comes to macaron-making, substituting almond flour with other ingredients is not that hard. Having said that, I had no idea...