I had wanted to make these cornets for a long time.
My mother gave me these when I was back in Japan a few years ago.
I’m so happy that I finally got around to it.
Aren’t these adorable?!
They are so soft, too.
I filled some with chocolate cream and the others with vegan condensed milk cream.
Both were delicious!!
Here is the truth about my first cornet-baking.
I definitely have to work on the shape-forming process.
But I kind of like this lack of uniformity.
Pancake breakfast!
These gluten-free pancakes are packed with flavors.
Vanilla and cardamom are probably one of my favorite flavor combinations.
I used vegan milk butter (sweet), so I kept my strawberry sauce on the tart side to have the right balance.
Okay, it was a sweet breakfast.
But it was delicious and no complaints.
I finally told myself never to buy another plant when my cactus died.
But when I went to a store for herbs and saw this small plant that was sold for less than what would cost to buy the package, I couldn’t help.
I can also justify my decision because unlike other plants, you can use it while taking care of it.
Having said that, I’m putting my best effort, and so far it’s doing well.
