Kinako and pumpkin financiers

These are a very simple dessert that I created when trying to get rid of the pumpkin puree I had lying around from making the earlier pumpkin cheesecake recipe. They are a very low-flour, light cake, made with brown butter, kinako, which is a toasted soy grain, and a little bit of almond flour. The…

Matcha-vanilla checkerboard cake

I love making checkerboard cakes. For TasteBUds, I actually prepared a chocolate-vanilla one inspired by Lady M. Since I love making them, I figured I would share a different recipe from that one, this one featuring matcha, and using chiffon cakes instead of genoise. While genoise are sturdier and can hold up to being cut…

Pumpkin-chocolate chip cheesecake

When I started as a baker, I always wanted to create this pumpkin-chocolate chip cheesecake recipe for Halloween. The colors naturally lent themselves to the color scheme of the holiday, and the flavors were not necessarily something you see often. I figured it would be a great way to celebrate trick or treating yourself for…

Samoa Cupcakes

Samoa, coconut dreams, whatever the hell they’re called, they’re arguably one of the most delicious Girl’s Scout Cookies of all time, unless you’re an evil bitch and hate coconut, chocolate, or caramel, in which case, go step in front of a bus. Since I had already prepared one dessert inspired by Girl’s Scout Cookies before,…

Goat’s milk feta

1/4 rennet tablet 1 cup goat milk a pinch of salt 2 tablespoons apple cider vinegar Heat together and stir until everything is dissolved. Allow the mixture to sit for 1 hour until it firms up, and then pour through a strainer. Allow it to sit in the strainer for another 30 minutes before pressing…

End-of-summer barbecued baby back pork ribs

I love ribs. Like a lot. Growing up, we would always got to a chain restaurant called “Chicago for Ribs”, and I just have fond memories of chowing down on a rack of baby back pork ribs, which were smothered in this smoky, sweet, pretty standard barbecue sauce. But I didn’t care if it was…