The inspiration for this dessert came from Maaya Sakamoto’s song, “Waiting for the Rain”. It was a song I first listened to my senior year when I was going through some serious shit. Maybe not the best thing to listen to, because it was a beautiful, but sad song. The lyrics really stood out to…
Maple-chocolate banana bread
This recipe was inspired and for my friend, and ex-coworker/supervisor, Ms. Sitha Ith. She was one of the few sane people in my department in a sea of crazies, so I immediately warmed up to her because of that. Since it was recently her birthday, and because I knew she loved banana bread, I wanted…
Perfectly blue macarons
So it turns out that the majority of the time I have been making macarons, I have been measuring out my ingredients incorrectly. Whenever it was supposed to be 3/4 cups almond flour and icing sugar, I would do 1 cup. Which definitely would explain why mine would come out so overtly browned, lumpy, dry,…
Yogurt-peach-Turkish delight cake
This dessert came about because we had a fuck-ton of peaches in my fridge that we needed to get rid of. I love yogurt-semolina cake and I knew that it would have the perfect dryness in the crumb to hold up to the moisture in the peaches, so I went that route with baking them…
Semolina knafeh with glazed figs
I really wanted to make knafeh when I saw it in My Kitchen Rules, where Sonya and Hadil, two Jordanian women who were kicked off the show because they got into a fight with another team, prepared it for their instant restaurant. Knafeh is a Middle Eastern cheesecake essentially, soaked with a beautiful rose flavored…
Amoroso pink: raspberry pate choux
The first thing I did when I received my pitaya powder was create these naturally pink cream puffs. I named the dessert Amoroso pink because it means “love pink” in Italian. Super straightforward and simple, because if you want to eat this dessert just based on its appearance, chances are, you love the color pink….
Orange-chocolate poundcake
I keep watching these Korean baking videos, and even though I am not Korean nor do I understand the language, I can still figure out what the ingredients they use are and what techniques were because yes, it really can be that simple. I wanted to do a dessert that just embraced the orange-chocolate combination,…
Honey-peach pie
I literally only made this dessert because my mother decided to buy about 12 white peaches, and I had to use them all up somehow. A word of advise, if you’re making this dessert, serve it immediately, because white peaches oxidize and within a day, it’ll turn gross and brown. Or just use the yellow…
Miso butterscotch tarte tatin-financier
This was a hodgepodge of different French desserts, tied together with Japanese miso and Chinese ginger. Honestly, the inspiration came about from having a shit-ton of apples and pears in my fridge that I needed to get rid of, so I got creative with how I wanted to do that. I remember seeing a Korean…
Cookies and cream tres leches cake
The inspiration for this dessert actually came from Housekeeping Appreciation Week. Since our team was only 22 people, it was actually a doable task to make something for them. I wanted to make something amazing for the housekeeping team that works hard to make sure that our guests don’t realize that our hotels rooms have…
