Tangerine and chocolate “snack cakes”

These were kind of my ode to a Hostess cupcake. A dark chocolate cake with a cream inside and ganache on top. Fudgy, delicious, and definitely a guilty pleasure of mine. For this rendition, I went with a chocolate cake that uses black cacao, which has this almost fruity quality to it from being an…

Milk tea cookies with chewy “boba” bits

I really was inspired to make this dessert from seeing all of the “boba” desserts on Instagram. Truthfully, the idea of eating boba that is not warm and soft doesn’t appeal to me, and more times than not, boba sitting out on a pie or a cheesecake will turn hard and cold really quickly. Then…

Strawberry and pistachio pate choux

I was pretty happy with how these puffs came out, considering that ever since I got some Strawberry Inspiration(naturally strawberry flavored chocolate) couverture from Valrhona, I wanted to do a strawberry and pistachio dessert. There was something about crunchy and salty versus sweet and tart which just sounded like a fun combination, and while the…

Dango with black rice pudding and salted rice milk

I love mango sticky rice. The stewed down rice with salty coconut milk and juicy mango, it’s a fun combination to play around with. For this particular recipe, I wanted to accentuate that classic Asian dessert by doing rice three ways, and mango two ways. For the rice, I used black rice and did a…

Cutie Honey Scoop Cakes

Originally, these were going to be honey tiramisu, but I felt like the term “scoop cake” just sounded a lot more cute and fun. So we’re going with that description instead. With these little cakes, we have layers of bee pollen infused castella(Portuguese/Japanese honey cake), chamomile tea and gelee, honey-bee pollen infused quark(German cheese yogurt),…

Thai Tea-Milk Bread Sticky Buns

So this recipe only came about because I had a ton of Thai tea powder, and I had to get rid of it somehow. I brainstormed a bunch of ideas, like macarons, panna cotta, ice cream, basque cheesecake, and pound cake, but then I realized it had been a while since I made anything with…

Yakudo: a plated dessert

With this dessert, I wanted to just focus in on two flavors: chocolate and passionfruit. I really love the contrast between dark and bitter and bright and tart, so putting the two together just made perfect sense. For my components, we have a dark pate choux with passionfruit inspiration namelaka, dark chocolate mousse, dark chocolate…

Angoori jamun pon de rings

I came up with these because I got obsessed with gulab and angoori jamun, which are these ghee-fried balls of milk fat that are soaked in a rose and saffron syrup. For those of you unfamiliar with them, they are a treat that originates from India, and while it sounds counterproductive to soak a fried…

Tsuki no Hikari wagashi

I really came up with this dessert because I was inspired by snow globes initially. I wanted to make this pretty snow globe wagashi situation, and that was what this would have been originally. But on the night I was making it, I looked up and saw a full moon peeking out of the clouds,…

Rough puff galette de rois

Galette de rois is a French pastry that consists of two circles of puff pastry surrounding an almond/frangipane-type of filling. Usually, there is a bead, bean, or some kind of trinket baked into the cake, and whoever finds it is crowned the king (or queen) for the day! Because of that, this cake is usually…

Crunchy mala-spiced popcorn

Whenever I go running, I always come up with really fun food ideas. I don’t know why, maybe it is because my body is craving certain kinds of foods while I am exercising, or the adrenaline is going to my head and it helps me think better or more creatively, but this recipe, regardless of…

Kabosu dango

So I had no idea what kabosu was until the end of 2020, when I was at a Japanese grocery store, and I found a bottle of kabosu juice. Looking at it, I thought it was like the Filipino citrus calamansi, based on the green exterior and bright yellow interior. But researching into it more,…

Cannoli loaf cakes

Whenever I think of cannoli, I am immediately taken back to my time in Boston, where we had one of the most famous cannoli bakeries in Mike’s Pastry. Oh, Mike’s. It was controlled chaos. Crowds and crowds of people, lined up along the street, waiting to get into a cramped store with display cases filled…

Let it snow: snowman religieuse

When I was thinking of festive, winter wonderland treats, I wanted to do something with a snowman in mind. One of my first thoughts was pavlova, but I’ve already made quite a few of those, so I had to do something else. Instead, I thought about religieuse, or a double decker cream puff. I originally…

Black sesame purin dorayaki

Dorayaki were one of the first wagashi I ever really came to adore. Mostly because being raised in America, I love pancakes, and dorayaki just being a pancake sandwich, was super appealing to me! I wanted to make a special dorayaki and I actually had this idea for over a year, but never was able…

Blonde chocolate and brown butter mochi Madeleines

I was really inspired to make these from my friend, Ann, who sells a lot of butter mochi products in her business, Pair of Pears. She does these really delicious and toothsome butter mochi doughnuts and brownies, and it made me garner a much larger appreciation for it. For those of you unfamiliar with it,…

Apple butter daifuku

I made these a while ago when I went apple picking and cider pressing with some friends! I wanted to use the apples and cider in a fun or creative way, and that’s when the idea to make daifuku, or stuffed mochi came from. Typically, daifuku is stuffed with red bean paste, but in my…

Black forest swan puffs

Whenever I think of pate choux, I always think about pate choux swans, since they are the most obvious go-to in terms of what you can do with that kind of dough. I wanted to do a take on a pate choux swan, but instead of making the neck and wings out of the pastry,…

Miso hojicha cookies with milk tea jam

I feel like one thing that I came come to love making during quarantine and social distancing is miso-hojicha sugar. It is honestly like a miracle ingredient, just because it is sweet, salty, creamy, toasty and smoky. Honestly, it’s a perfect ingredient to use in many desserts, and I used them in these cookies just…

Pistachio and chocolate milk bread babkas

So when I was making this recipe, I wanted to do something babka-esque, and as I was measuring out the dry ingredients to make a brioche, it dawned upon me that maybe doing a milk bread babka could be a lot of fun! With brioche, it is rich, dense, and buttery. With milk bread, you…