Protein Energy Bites プロテイン エネルギー ボール






プロテイン エネルギー ボール


  • 4個 デーツ
  • 45グラム アーモンド
  • 数滴 バニラエッセンス
  • 大さじ2 オートミール
  • スクープ1 ココア味プロテインパウダー (プロテインパウダー袋に入っている計量スプーン)
  • 適量 ココアパウダー


  1. デーツ、アーモンド、オートミール、プロテインパウダー、バニラエッセンスをミキサーボールに入れてボタンを押す。数分かかるのでちゃんと混ぜ合わられるようにやりましょう。
  2. 出来た生地(?と呼んでいいかな)を力をかけて手のひらでボールが作れるまでもむ。これも少し時間かかるけど我慢。
  3. 出来たボールをココアパウダーでコーテイングしてタッパーに入れて冷蔵庫へ。固まったら食べてもオッケー。

約束するよ、このボールはすぐなくなる。今度レシピを倍にして作らなきゃ。このお菓子は甘いけど、自然な甘さだからこそなんの罪悪感もなく食べれる。ただ、一気に全部食べちゃったら話は変わるけどね ははは


These days my Toddler Caterpillar is waking me up at 5:30 in the morning, and I have no idea what is that. Not to mention I have low energy from the very moment I am forced to get out of bed. I wish the Toddler had some mercy on me and was up at 6:30 at least, but nope, that is not our case.

Anyway, I needed some plan how to fight with zombie mode with food. Coffee is not working at all so food it must be. Some healthy but delicious sweets I can grab as a snack and feel zero guilt and tons of pleasure. Well, and something fast to make too hehe. There is no other sweets as energy bites that can fit in the image I had in my head so yep, it is going to be energy bites!

I bought 1 kg of pure joy called dates in Costco the other day, so I thought of something dates based. Dates are so good for bites and crusts, believe me!

Let’s make these treats ASAP!

Protein Energy Bites

makes 5

  • 4 dates
  • 45g raw almonds
  • 2 tbsp oatmeal
  • few drops vanilla essence
  • 1 scoop protein powder (preferably cocoa flavor)
  • cocoa powder to coat

How to

  1. Put dates, almonds, oatmeal, vanilla essence and protein powder into mixer bowl and crush well until fully incorporated. That will take a couple of minutes.
  2. With hands form balls. At first the dough (if I may call it like that) won’t stick at all but no fuss, keep squeezing it with hands and it will eventually be OK.
  3. Coat with cocoa powder, put in airtight container and let it cool some time in fridge.

No sugar, no gluten, no oil, no dairy – is this a dream? Nope, just some healthy bites!

I had hard time not eating it all at once, and I assure you that gonna happen to you as well! hehe Maybe I need to double the recipe next time!
Give it a try!



Sriracha Soy Chicken スリラチャ 醤油 チキン

ベーキングを楽しもうと思ったら、ゴルデンウイークであれこれ美味しいものを食べすぎてしまったせいまたヘルシーな食事、工夫のあるお菓子へ戻らなきゃ 苦笑

お菓子はさておき、食べても食べても飽きない食材は私にはある。それは、チキン! 胸肉をいかに色々な方法で調理できるか数年間やっていて、地味に茹でチキンから豪華なローストチキンまで、いくつレシピ知っているかは分からない。





スリラチャ 醤油 チキン


  • 4枚 鶏肉胸 (皮なし)
  • 150 ml 醤油
  • 100 ml オリーブオイル
  • 大さじ1 砂糖
  • 大さじ3 チューブ ジンジャー
  • 大さじ1 おろしニンニク
  • 大さじ2 スリラチャ


  1. 胸肉を食べやすい大きさに切る。小さめに切るのはオススメしない、肉の汁が飛んで乾くから。
  2. チキン以外の食材をボールで混ぜ合わせ、そこへ胸肉を入れて少し揉みながら混ぜる。
  3. ラップして最低1時間冷蔵庫でマリネする。
  4. クッキングトレーにアルミホイルを敷き、チキンが重ならないように並べ、180度に予熱したオーブンまずで30分焼き、その時間が経ったらトングでチキンを裏返しして更に20〜25分焼く。焦げすぎに注意。
  5. 余ったマリネ液をフライパンで温めて沸いたら2、3分で醤油が少し色暗くなったら完成。ソースとしてチキンにかけて完成。



So I was all hyped about baking but here were the Golden Week vacations with food food food and more tasty things with no escape from it. No regrets but now I need to think of more sophisticated sweets low in carbs. Will get there in some time surely haha.

I have one food I am never bored of or fed up with, and it’s chicken. I can have chicken for lunch and dinner all week and not feel like I am eating plain and dull. From boiled chicken to fancy oven roasts, I think I have hundreds of variations in my mind on how to cook a chicken breast ahaha.

I usually go for easiest oven bake when alone, with a little bit of spices and mustard or else,  but when it comes to hubby and feeding him with my chicken dishes, I usually end up doing more complicated stuff. With marinate or sauces.

This time I didn’t think of what would I cook until it was like five pm, but the recipe I am going to post below is much much better with longer time for chicken being marinated for sure. Ideally it’s doing all the preparations in the morning and marinate chicken, so it is +6 hrs till dinner time.

Sriracha Soy Chicken

4 servings

  • 4 chicken breasts (skin off)
  • 150 ml soy sauce
  • 100 ml olive oil
  • 1 tbsp sugar
  • 1 tbsp garlic grated
  • 2 tbsp sriracha
  • 3 tbsp ginger grated

How to:

  1. Cut chicken into serving pieces size but not too small.
  2. In a bowl combine all the rest ingredients to make marinate, put chicken there and gently mix with hands.
  3. Cover the bowl and let it chill in fridge at least 1 hr.
  4. Preheat oven to 180C, line baking pan with foil and place chicken there, be sure your chicken pieces are not overlapping each other.
  5. Bake at 180C for 30 minutes, then flip chicken upside down and bake 20-25 minutes more, be careful as soy sauce tends to burn.
  6. Take marinate liquid and heat it to make sauce, serve chicken while hot.

I served mine with roasted asparagus and totally loved it! I promise you that you won’t believe this is chicken breast! Soft and spicy a bit – what to wish for!

Give it a try!

Apple Carrot Oatmeal Loaf リンゴと人参 オートミール パウンドケーキ

ここんとこ中々ベーキングのスイッチが入らなかったけど、等々また調理できるようになるとなんだか嬉しい。チビ青虫君も昼寝よくしてくれているおかげもあり、一人で静かにキッチンで立てるのがなんて幸せだな 笑

さて、なぜか多めに買って中々使わずに処分しないといけない人参が何本かあった。離乳食用だったのかな。買いすぎだけど 笑 キャロット パウンドケーキがすぐ頭に浮かびあがり、これはチャンスだ! もっと楽しくなるためにリンゴもレーズンも入れよう。オートミール粉ももちろん。よっしゃ。


正直、オートミール パウンドケーキ 入らなかった飽きない。食感といい、しっとり感といい、栄養といい、全てにおいて素晴らしい。小麦粉全く懐かしくない 笑

しかも、リンゴや人参は常に家にあるので、チョコバナナオートミール パウンドケーキだけじゃつまらないと思ったらこれが中々いいオプション。きび砂糖がほんの気持ちしか入っていないのにこのパウンドケーキは甘い。自然の甘さで。子供に教えたい味。



ンゴと人参 オートミール パウンドケーキ

底が17×8センチ型 1個

  • 1個 卵
  • 1/2カップ きび砂糖
  • 1/3カップ ココナッツ オイル
  • 1/2カップ プレーンヨーグルト
  • 小さじ2 バニラエッセンス
  • 1カップ オートミール粉
  • 小さじ1/2 ベーキングパウダー
  • 小さじ1/2 タンサン
  • 塩 ひとつまみ
  • 小さじ2 シナモン
  • 小さじ1/2 ナツメグ
  • 小さじ1/2 カルダモン
  • 3/4カップ おろした人参
  • 3/4カップ おろした リンゴ
  • 1/2カップ レーズン


  1. リンゴと人参を細かくおろす。
  2. 卵ときび砂糖をよく混ぜて、溶かしたココナッツオイルを加えて馴染んだらプレーンヨーグルトとバニラエッセンスを入れてもう一度よく混ぜ合わせる。
  3. 別のボールでオートミール粉、ベーキングパウダー、タンサン、塩、シナモン、ナツメグ、カルダモンを入れて混ぜる。
  4. 3に2を入れてゴムベラなどでざっくり混ぜ合わせ、そこへおろした人参とリンゴ、またレーズンを加えて最後もう一度馴染ませる。
  5. クッキングペーパーが敷いたパウンドケーキ用型へ生地を移し、平らに整える。
  6. 180度に予熱したオーブンで50分焼く。
  7. オーブンから出し、ワイヤーラックで完全に冷ましたらそのままクッキングペーパーに包み冷蔵庫保存。


レーズンを避けながらパウンドケーキのちょびっとを1歳の息子にあげたら大好評。パクパク。ああ、やっと私が作るヘルシー菓子を一緒に味わえるんだ。彼が食べたことがなかったのはココナッツオイルだけだったけど無事クリア。このパウンドケーキのしっとり感もまだそんなに噛むことができない1歳人にとっていいかも。が、きび砂糖は一歳未満のあかちゃんにはよくないらしいので注意。まあ、このケーキの甘さにびっくりして本当は砂糖全く入れなくていいかもと思った。色々実験してまた作ろう ♡


I was so away from baking these days, can’t say exactly why, it just seemed my baking switch was off all the time. But once I cook something really tasty the wheels start turning and here I find myself baking another loaf or muffins.

Partially it’s because my Little Monkey is a better sleeper during the day now thus I have that time for mixing and baking, even a hour is fairly enough I must say. And partially it is because I am so excited to try recipes my kid can eat too. Because I do want to broaden his snack variety. For now it’s mostly banana with yoghurt or cottage cheese with banana, pretty ,inch plain (healthy but plain).

I had some extra carrots in fridge, I guess it was something to do with carrot purée I cook and freeze later. Sometimes I buy too much, and carrots are not lasting long in Japanese climate I must confess. So carrots. And apples. Speaking of which, I have my favorite chocolate banana oatmeal loaf recipe I am never bored with, and switching banana with carrots and apples being naturally sweet may be a good option!

I like working with oatmeal instead of plain flour because of its moist texture. Loafs and cupcakes with oatmeal never get dry unless you heavily over bake it (which is difficult I must say!)

Guess my delight when my Little One (he is 1 year old now) ate few bites with half happy half amused face! The only ingredient he hasn’t tried still was coconut oil but there was no problem apparently, and as he is still not quite good with chewing stuff like raisins, I just took it all so the kid doesn’t eat it accidentally. Again, brown sugar is not so good for infants under 1 year old so be careful! I found this cake so sweet due to natural sweetness of ingredients I thought I may omit sugar next time. More kid friendly!

Anyway, Let’s bake!

Apple Carrot Oatmeal Loaf

Makes 1 loaf with 17×8 sm pound cake form

  • 1 egg
  • 1/2 cup light brown sugar
  • 1/3 cup coconut oil
  • 1/2 cup plain yoghurt
  • 2 tsp vanilla essence
  • 1 cup Oatmeal flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamon
  • 3/4 cup grated carrot
  • 3/4 cup grated apple
  • 1/2 cup raisins

How to:

  1. Peel and grate carrot and apple and set aside.
  2. Mix egg with sugar and add melted coconut oil, mix again. When fully incorporated add plain yoghurt and vanilla essence and mix once more.
  3. In another bowl, mix oatmeal flour, baking soda, baking powder, salt, cinnamon, cardamon and nutmeg.
  4. Add 2 to 3 and mix with a spatula. Do not over mix!
  5. Finally add grated carrot, grated apple and raisins and mix one more final time.
  6. Transfer batter into pound cake form (I line it with cooking paper beforehand) and bake in preheated to 180C oven for 50 minutes. The loaf will be moist inside but be calm, it will get just perfect while resting in fridge.
  7. When done just wrap in cooking paper and store in fridge.

I loved this loaf and I am really eager to experiment more with this recipe!

Give it a try!

Easy and Delicious Tiramisu 気軽に作れちゃうティラミス








クラシック ティラミス


  • 3個 卵
  • 60g パウダーシュガー
  • 400g マスカルポーネ
  • 300ml コーヒー (インスタントの方が味が濃い)
  • 10ml ラム (Captain Morgan Private Stock使用)
  • 20個 レディフィンガー クッキー
  • ココア パウダー


  1. コーヒーを作り、中にラムを入れて冷ます。
  2. 卵は黄身と白身を分けて、先に黄身とパウダーシュガーを一緒にミキサーにかける。白くなって量が増えたらマスカルポーネを入れてさらによく混ぜる。
  3. 別のボールに白身をミキサーにかけて、3倍増えてボールをひっくり返しても動かないにであれば完成。
  4. ゴムベラなどでざっくりした動きで3〜4回に分けて白身をマスカルポーネミックスに入れる。混ぜすぎると白身が崩れてしまうので注意。
  5. クッキーをラムコーヒーに入れて、ティラミスを作るコップかトレーのそこに敷く。レディフィンガーはすごいスピードで液体を吸収しているので1秒以上にコーヒーにつけるとグニャグニャになってしまうので注意。
  6. クッキー層ができたらそこへマスカルポーネミックスを塗って、またクッキー層をやる。クッキー層は3つになったら上に残りのマスカルポーネミックスを乗せて平らにして、容器をラップして冷蔵庫へ。大体一晩寝かせると丁度いい味になるのでここで我慢!
  7. 食べる直前、ティラミスを冷蔵庫から出し、茶越しなどを使って上からココアパウダーを振って完成。

前はほぼ独り占めにしていたんで大きい容器でティラミスを作っていたけど、友達をご馳走するときはオシャレなコップかグラスがいい。形も崩れず洗い物も増えずなかなかいい方法 笑



 I am pretty sure I lived in Italy in one of my previous lives. Because how else can one explain my passion for tiramisu out of all the desserts out there?! I love the very classic one, with eggs and mascarpone cheese, with a little bit of powder sugar and lady fingers cookies. And alcohol in coffee. There must be alcohol. Because what else would bring that dangerous flavor to such innocent sweets?

I can’t remember the last time I made tiramisu for myself. Must have been more than three years. I got pregnant and nothing had disappointed me more than being unable to eat raw fish and desserts with alcohol in it. I don’t drink alcohol at all, but when it comes to sweets I am just so lost haha. And then, after my Little Monkey was born, for almost am year I have been breastfeeding so alcohol was still not in my agenda. A month ago kid decided he is pretty much done whith drinking mom, but it all has been so hectic I literally forgot to sit down and celebrate this very important step in my life. The fact of being released? Dismissed?  Not sure how to call it but I didn’t hesitate for a second when choosing dessert to make for such an occasion. Tiramisu, of course!

The beauty of classic tiramisu is in its simplicity and elegance. If you have 15 minutes and few basic ingredients – you are set to fly right to sweets heaven shortly after.

I used to make lady fingers cookies myself but this time I just bought delicious Italian ones in store – a good option for those who is a bit busy to do everything from scratch. If you have a bit of time, just take mixer from the shelves and make a delicious tiramisu with me!

Classic Tiramisu

Serves 6

  • 3 eggs
  • 60g powdered sugar
  • 400g mascarpone cheese
  • 300 ml strong coffee
  • 10 ml rum (I use Captain Morgan Private Stock)
  • 20 lady fingers  cookies
  • cocoa powder

How to:

  1. Brew coffee or make instant one, add rum and let it cool.
  2. Divide eggs and beat yolks and powdered sugar with mixer until yolks become white.
  3. Add mascarpone cheese and mix well.
  4. In another bowl whisk egg whites to stiff peaks (whisked egg whites must remain in bowl without any  movement when you flip it over)
  5. Combine egg whites with mascarpone mix and do it with big moves with spatula, be careful not to overmix so egg whites get crushed.
  6. Dip the lady fingers cookies in coffee-rum but be quick as it absorbs liquid really quick, and put it on the bottom of your glass or baking dish.
  7. Spoon mascarpone mixture on top of it and repeat twice.
  8. Wrap your tiramisu and place it into fridge for few hours. I usually do it overnight.
  9. Before serving dust with cocoa powder and enjoy!

It’s a heaven I am telling you. May repeat it few times more hehe

Give it a try!

Very Hungry Caterpillar cupcakes for 1 year Birthday 腹ペコ青虫 カップケーキ 1歳の誕生日

そして、4月12日、ちび青虫君が1歳になった。前日風邪をひき、友達の赤ちゃんたちがこれなくなったせい、ママ、ママの友達一人と本人三人だけのパーテイーになった。ああ 苦笑




にしてもひげが似合いすぎてそのままでいてくれないのかなハハ 10秒以内私ががんばって貼ったひげを強烈に取って、写真に収めるのも大変だったけど、またやろう。ママが笑うのが大事だからね!

さてさて、このエントリのタイトルに戻りましょう。そう、彼はまだケーキなんて食べれないけど、彼のスピリチュアル動物である腹ペコ青虫の何かを作りたくて。飾りでもいいから。あとでママが食べるから 笑




ブルーベリーレモンマフィンにクラシックであるバタークリームアイシング、そして飾りに少しチョコ。すごい久しぶりに(20年ぶり?子供のとき以来?)バタークリームを食べて、なんて甘い、懐かしいけど甘い、これ、どうやってたべていたのだろうと、ショック。生ークリームも試したけど、やはりバタークリームは形も崩れないし、しようがなく。この甘さが好きな人はいっぱいいると思うけど、私には無理。砂糖食べない自分にとって、パウダーシュガー3カップは地獄への招待みたいだからね 苦笑






腹ペコ青虫 カップケーキ

ブルーベリーレモン マフィン


  • 290g 小麦粉
  • 大さじ2 麦焦がし
  • 小さじ1/2 塩
  • 小さじ2 ベーキングパウダー
  • 120g 黒砂糖
  • 2個 卵
  • 120ml オリーブオイル
  • 80ml アーモンドミルク
  • 大さじ7 プレーンヨーグルト
  • 140g ブルーベリー
  • 1個 レモン 皮
  • 大さじ1 レモン汁


  1. 卵を室温に戻し、ブルーベリーが冷凍なら解凍し、余分な液体を捨てる。
  2. ボールに小麦粉、麦こがし、ベーキングパウダーと塩をふるってよく混ぜ合わせる。
  3. 別のボールで卵と黒砂糖を泡立て、順番にオリーブオイル、アーモンドミルク、ヨーグルト入れ、泡立てきで混ぜ合わせる。
  4. 3に2を入れ、ゴムべらでザクッと合わせ、最後にレモンの皮、レモン汁とブルーベリーを加える。混ぜ過ぎないことが大事!
  5. アイスクリーム用のスプンなどで生地をマフィンの型に入れる。シリコンの型だったらそのまま、マフィントレーだったら先にオイルを塗るといい。直径7センチのマフィン型9個。
  6. 170度に温めたオーブンで30分焼く。焼きあがったら型から出し、網にのせて冷ます。
  7. 保存は空気が入っていないタッパーで冷蔵。

バタークリーム アイシング

  • 400g バター
  • 3カップ パウダーシュガー
  • 小さじ1 バニラエッセンス
  • 大さじ5 生クリーム
  • 着色料


  1. バターは柔らかくしておく。溶かさなくていいので、クリーム状ならオッケー。
  2. ミキサーでゆっくりバターを2-3分たたいてからバニラエッセンスとパウダーシュガーを加えてまたゆっくりミキサーでさらに2-3分たたく。
  3. 最後にいっぱいづづ生クリームを足しながらアイシングの濃さを調整する。この量だと5杯はちょうどよかった。
  4. バターなので解けやすいけど、冷蔵庫に入れてしまうとすぐに硬くなるのでアイシングする際にご注意。
  5. 腹ペコ青虫なので、アイシングを三つのボールに分けて(少ないから多い順へ)赤、黄色、緑色の着色料を入れて混ぜたら完成。パイピングバッグに入れて楽しくくるくる。


1歳ではもちろんなにこれって子供にはなかなか理解できないものだけど、実際食べれないしね。彼が3-4歳になったらもう一度やってみたい。こんどこそ楽しんでくれるのかね 笑


今回はとりあえずバタークリームを触って、カップケーキ一個床に落としたくらいの楽しみだった 笑



And so the 12th of April came and my Little Caterpillar turned 1 full year! Just a day before his Birthday he caught his first ever cold, so we had to cancel the party as his little baby-friends couldn’t come. But celebration we did, me, my close friend and this Little Brat, just 3 of us! And oh we had fun!

When  I was thinking about what to bake on my Little One’s birthday, I knew for sure the very one thing – it has something to do with The Very Hungry Caterpillar. After all, it is my kid’s spiritual animal hahaha. Cake would be perfect but I was positive from the beginning that I won’t have any time for cakes. At all. So muffins! With frosting like Hungry Caterpillar. Equals cupcakes!

I was not sure about frosting, so I tried whipped cream first. Didn’t like the outcome at all. So I ended up with buttercream. Let me tell you, buttercream does taste so nostalgic to me, as it was all we had back in my childhood days in Russia. And I didn’t like it at all. Neither am I now. The reason behind is simple – it is too sticky and too sweet. I like how this frosting is nice to work with and how it keeps its form, but I can’t eat it. I think there are plenty of people who love the sweetness of this cream. In the end I ate muffins spooning off the frosting, so that was how it was haha.

Of course I wanted to frost my cupcakes beautifully. But my Little Caterpillar decided we don’t have to be that precise. I like the result as it does look sooo handmade, but I guess I need to practice my frosting skills better hehe.

The Very Hungry Caterpillar Cupcakes

Blueberry Lemon Muffins

Makes 12-14 medium size muffins

  • 290g wheat flour
  • 2 tbsp mugi-kogashi (omit if none or fry wheat flour on low heat till it’s brown)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 120g brown sugar
  • 2 eggs
  • 120ml olive oil
  • 80ml almond milk
  • 7 tbsp plain yoghurt
  • 140g blueberries
  • 1 lemon grated skin
  • 1 tbsp lemon juice

How to


  1. Bring eggs to room temperature. If you are using frozen blueberries, leave them to unfreeze so u can remove excesses of liquid after.
  2. In a bowl sift wheat flour, mugi-kogashi, baking powder and salt and mix all ingredients well.
  3. In another bowl beat in eggs with sugar, add olive oil, almond milk, yoghurt and beat until well-combined.
  4. Add 2 to 3 and combine, but be careful not to over stir!
  5. Finally add grated lemon skin, lemon juice and blueberries. Stir one more time.
  6. Using ice-cream spoon put batter into muffin molds (I have silicon ones but if you are using non-silicon ones, use liners better). I used 14 molds of 7 cm diameter.
  7. Bake in preheated oven at 170 degrees C for 30 minutes. Be careful taking muffins out of forms as they are rather soft. Let them cool down on wire.
  8. Store in fridge in air-tight container.


Buttercream Frosting

  • 400g butter
  • 3 cups confectioners sugar
  • 1 tsp vanilla essence
  • 5 tbsp heavy cream
  • colorings

How to

  1. Soften the butter but don’t melt it.
  2.  In large bowl, beat butter with electric mixer on slow speed until light and fluffy. Beat in vanilla.
  3. Gradually add confectioners sugar, one cup at a time, beating well on medium speed.
  4. Gradually add heavy cream; beat at medium speed until light and fluffy.
  5. As it is Very Hungry Caterpillar, I divided my buttercream in 3 bowls and used red, yellow and green coloring. Piping bag ready to go – and here you have beautiful caterpillar swirls!

This time my Little Birthday Boy just touched some buttercream and even managed to grab one cupcake just to drop it on the floor, but I hope as I try to bake these funny cupcakes in few years again hahaha hope next time we get different reaction!

Happy Birthday, my Little Caterpillar! Just be you, you are doing good!

Busy Mom Preparing 1st BDay. 多忙なママの一歳誕生日準備中。






























Hello Lovely folks!

I can’t believe time flies so fast I am preparing for my Little Caterpillar’s First Ever Birthday! Can you believe it? Me – no!

So yes, that was partially the reason why I almost abandoned the blog and oh I do feel guilty and oh I did miss it and you all! But here I am with crafts this time! Now Baking Mom is not only Baking, but making Crafted stuff! Yay!

I want to share 3 ideas how to decorate the room for your Cutie on his or her Birthday so everyone can get to know your Precious better!

Before I get down to explaining what I did, want to say few words about materials I used. It was either photographs (each and every mom has TONS), or the stuff I bought in a shops All for 100 yen (each country pretty much has same kind of shops). So it is pretty cheap and cute!

  1. Simple ideas are the best, so why don’t we create a Birthday Board?

All you need is 25 pictures of your child, a board and a tape to stick them together.

The idea is: I take 2 pics per month my Little is here with us on Earth, and as I had a space while arranging my pics, I had to print and add extra one.

I used the tape sticky from both sides for putting my photos in shape of number 1, as I didn’t want to ruin it with pins or such.

The most time consuming was choosing from the TONS and TONS of pictures. Oh why do I take so many? laugh

Other than that, 30 minutes or less – and here you got an item you can decorate your room with! Fancy!

2. Taking up a bit of your time but so worthy Funny Faces Garland.

You will need: 16 pictures of your kid, thick sheets of paper, glue, decorative paper (I used one for origami), decorative rope.

First you need to choose funny faces of your kid and cut them from pictures. I used Photoshop, making them of same size and monochrome as well. Then you glue the faces to thick paper and 1/3 DONE.

Second step is making fancy hats. Cut it from color paper and glue to thick paper again. I made some decorations on hats as well. 2/3 DONE.

Finally, you bring those parts together with some stronger glue and stick them to decorative rope. DONE.

Seriously, I was laughing too hard while making this garland and I am in fact now too just by looking at it. I may leave this one as well for hmmm forever?

3. Making Progression Garland is the fastest way to feel how your little pumpkin matured over this first year.

You will need: 13 pictures, decorative paper and stickers, cards, decorative rope and some fancy laundry pins to put it together.

It is simple again. You take one pic by month your Little One is here on Earth, plus one pic when he was just born. Stick it with cute stickers to decorative paper, put a card with month number on top and hang it on the to rope. Sounds easy and yes it is!

I like watching my garland, as oh damn the kid grew fast over this year! I like this one most out of three decorations as well.

I have still so much to show and share so stay tuned! Mom still has 2 days for crazy preparations!



Yoghurt And Jam Cookies ヨーグルト ジャム クッキー

この間、ロシア人の友達が うちに遊びに来て、一緒に調理することに。ロシア人は、お茶を飲むのが好き。紅茶ね。そして、お茶には絶対お菓子はつくもの。なので、誰か遊びに来る時、お菓子を準備しないと。

今回は一緒に友達の好きなレシピでクッキーを作り、これはこれは良いお茶会になった 笑



本当に簡単なレシピなので、早速焼こう ☆


ヨーグルト ジャム クッキー

  • 200g バター
  • 200g 小麦粉
  • 大さじ6 ヨーグルト
  • 塩 1つまみ
  • 100g ジャム (コケモモなどのそれほど甘くないジャムが一番いい)


  1. バターは電子レンジで柔らかくする。完全に溶かす必要がない。
  2. バターにヨーグルトを加え、塩、小麦粉を振るって入れて、生地がまとまるまでこねる。
  3. 出来上がったら、生地を1センチ弱めに伸ばし、形は四角い方。
  4. 7〜8センチの辺の長さのある正方形に切り、かく正方形の真ん中にスプーンでジャムを入れてかく角を写真にあるように包んでクッキーを作る。
  5. 200度に熱したオーブンで15〜18分焼く。

砂糖が入っていないけど甘い、パサパサおいしい、なんだか子供の時のお菓子を思い出すような食感、ああ、パクパク食べちゃいそう 笑



We Russian love tea. And by tea we assume some fine black tea with tasty sweets. Lots of sweets. For Russian, if there are no sweets, tea doesn’t count.

The other day I had my Russian friends over, and, as it always does, it ended up in baking delicious treats for tea party. This time it was yoghurt jam cookies, tiny masterpieces by my friend’s recipe.

Yoghurt Jam Cookies

  • 200g butter
  • 200g wheat flour
  • 6 tbsp plain yoghurt
  • salt pinch
  • 100g jam (not sweet ones like lingonberry are perfect)


  1. Soften butter but don’t melt it completely.
  2. Add yoghurt to butter and stift in flour, add pinch of salt. Form dough.
  3. Roll out dough into one big square piece less than 1cm thick, then cut it into square pieces of 7-8 cm on the side.
  4. Put jam in the middle of each cookie and then fold in corners as you can see in photo.
  5. Bake at preheated to 200C oven for 15-18 minutes.

These little cookies contain no sugar still so sweet and tasty you will be pleasantly surprised! Give it a try!