Whenever I think of the winter, I think of this honey-ginger poached pear tea that my mom would make for us. I have done some desserts inspired by this in the past, but this time around, I wanted to try using those ginger-honey poached pears as a garnish for another dessert. I figured with ginger…
Tag: baking
Fennel-Almond-Blood Orange Panna Cotta
My friend Stephanie and I were having a pizza and pasta night(because she bought a pizza oven and I bought my pasta extruder), so we figured we would have a fun time just making pizza and pasta together! To finish up the dinner, I wanted to make an Italian dessert, just to tie in with…
Nutella Zebra Banana Bread
These banana breads were the end-result of me roasting several of them in the oven for hummingbird cake, only to realize that I roasted three times the needed amount. I didn’t want to store these, nor did I want to throw them away, so in the spirit of 2020 baking memories that I did not…
Rose Apple-Yuzu-Almond Crostata
This recipe came about because I purchased one too many hidden rose apples and I did not want it to go to waste. Hidden rose apples are a naturally pink-fleshed apple(not pink peel, like the actual color of the fruit is pink), and they are usually only available 2-3 months in the year. They have…
Polenta-Fennel-Yuzu Cake
So I was watching Next Gen Chef on Netflix and there was one contestant, Abby, who made a recipe very similar to this one for the first challenge, where the contestants had to work in teams to make a progressive tasting menu inspired by one of three famous CIA alumnus. Abby tackled the dessert making…
Matcha-Kinako Daisy Crown Shortbreads
I saw someone on Instagram making these cute ring-shaped shortbreads, comprised of smaller shapes that were arranged in essentially a crown/wreath shape. Aesthetically, I found that to be extremely pleasing, and also since it is a shortbread made of other shortbreads, that invited a lot of possibilities in terms of fun or different flavor combinations!…
Chocolate-Hazelnut Langue de Chat
Langue de chat are one of my favorite cookies to eat. If you ever had a Milano before, it’s basically like that. Thin, melt-in-the-mouth cookies sandwiching a filling, usually chocolate-based. In this case, I went with a chocolate-hazelnut langue de chat. I love Nutella, and often get jars of it from Germany whenever we go…
Flourless Chocolate Cakes
A little earlier this year, I was tinkering around with a flourless chocolate cake recipe. Fast-forward a few months, and I was trying to think of a fun way to make a chocolate fondant-like situation. I envisioned this dainty but tall chocolate cake, similar to a molten lava cake, but firmer. I wanted this to…
Pumpkin-Maple Flan
For a while now I’ve been on and off experimenting with doing purins and flans using pumpkin/kabocha flavoring of some kind now. Fun fact, but purin(Japanese pudding, which is basically flan, or a sweet egg custard with a caramel layer) was the first thing I ever learned how to bake. We did not grow up…
Maple-Acorn-Apple-Persimmon Entremet
This recipe was the end result of me being indecisive and not being 100% sure what autumnal ingredients I wanted to commit to. I wanted to do this acorn flour-maple situation, and then I started introducing apples to it, just to give the dessert more acidity. Then I happened to have persimmons that were REALLY…
Savory Pumpkin Biscuits
Canned pumpkin puree is definitely convenient to use in the sense that you don’t have to break down, roast, and puree a fresh pumpkin, saving you hours of time there. That being said, recipes can be a little wonky in terms of how much pumpkin puree you need vs how much there is in a…
Miso Caramel Apple Dumplings
First time I had apple dumplings was living in Boston; my friend Tina made them for us when we were having a baking night together back in freshman year of college. I literally had no idea what an apple dumpling was, come to find out, they were these parcels of baked dough, stuffed with caramelized…
Chocolate-Hazelnut Fondant
It felt like forever ago that I made a chocolate fondant, so I wanted to make one as we start getting closer to the holidays, and I wanted to make some more festive or celebratory desserts. Chocolate fondant is comforting, because it is a decadent chocolate lava cake-type of situation. In this case, I went…
Earl Grey-Sesame Duskull Tea-ramisu
I will be honest in that while I absolutely adore the Hoenn region, the Duskull line wasn’t something that I would say I particularly cared for. Of the various Ghost-types in Pokemon Ruby and Sapphire, I was more partial towards Sableye or Shedinja because of how unique each of them were. With Duskull, they are…
Cereal Milk Cake Doughnuts
Cereal milk always takes me back to working at Milk Bar. I’ve been on an on-and-off air fryer cake doughnut kick lately, so I figured, why not try making some air-fried cake doughnuts using cornflakes? While traditional cereal milk involves toasting cornflakes then steeping that into milk, you can consider this recipe a cheat-method of…
Orange Blossom-Peach Malvapoeding
Malvapoeding(a South African baked cake soaked with a custard-cream situation) is one of those desserts I make infrequently. Not because I don’t like it(they are soaked fluffy sponge cakes that are very addictive), but mostly because they take an infuriatingly long time to bake for such little cakes – most cupcake-type baked goods are done…
Pork and Cabbage Potstickers
I will never live down getting sent home in Masterchef: Back to Win over dumplings. I literally teach dumpling classes, so it’s actually traumatic, even if the filling for my potstickers weren’t traditional(and before anyone asks, hell no would I ever go back to Masterchef to try to redeem myself on these, because honestly, they’d…
Pink Peach Mille Feuille
I just had to make some fun pink peach desserts whenever white peach season rolls around. It’s so fun to take the peach peels, turn those into a simple syrup, and then simmering white peaches in those until they take on the pink color from the syrup itself. They are such a pretty garnish, and…
Ruby Kiwi Pate Choux
I first came across ruby kiwis in Taiwan in April, and they fascinated me. Now we have all seen green and probably all seen the yellow/golden kiwis, but reddish-pink ones sounded like an alien concept! The flavor of a ruby kiwi was just a bit sweeter than a regular one, but besides that, it tasted…
Aomori Apple Tartlets
Whenever I think of Aomori(which is in northern Japan), I think about the apples. Aomori apples are notorious for having a sweet, perfume-y smell, and a soft, juicy texture. So like the best version of a Fuji apple. I got super lucky that my local Japanese grocery store was carrying these, so I figured, why…
Freddy's Harajuku 