i've been seeing (and buying) lots of korean-authored cookbooks lately. at first glance they could easily be mistaken for japanese ones because the recipes and style of pictures look pretty similar but i actually think they're more interesting since the korean ones incorporate more unusual ingredients, plus lots of fruit and vegetables into their bakes. think fresh grape tart, tomato yogurt mousse verrines and purple sweet potato jam. their photography also look way better! so its japanese for entremet books and korean for the more homey bakes. this cookie caught my eye because it looks really cute. i've seen iced cookies in this manner but not one where bits of torn cocoa dough are scattered randomly on top of plain dough and then rolled out to create this gorgeous pattern.

lately i've been really crazy over greek yogurt. i find it creamier and less sour compared to the usual plain unflavored yogurt and i've been eating it regularly these days. its really versatile and you could dress it up any way you want. flavored yogurt from the supermarkets are too sweet and sugar laden and adding just a bit of fruit compote or jam to greek yogurt really makes it taste like storebought and but so much better.

the girlfriend went to taiwan again and gifted me with a box of chocorons from sadaharu AOKI, taipei! arent these gorgeous? chocorons are basically chocolate-coated macarons and we were discussing about aoki's desserts on whatsapp just before she went on her trip, didnt expect her to actually get me a box of these. don't i just have the awesomest girlfriends? they always bring me stuff from patisseries out of town :D