Vanille: a plated dessert

When I first started learning how to bake, I actually kept a sketchbook where I’d draw out my dessert ideas. One of them was a vanilla cake with apple that I dubbed “Vanille” after an over the top bubbly, bordering on annoying character from Final Fantasy XIII. Let’s not forget I’m as much a weeb…

One Day Afternoon: a plated dish

For the first Mystery Box of my MasterChef 10 experience, the people who were not saved during the mise en place challenge had to cook with British ingredients and make a dish inspired by Gordon himself! It was a really interesting challenge, and I was actually kind of bummed that I didn’t get to cook…

Waking up from the dream: a plated dessert

Now I am a really big fan of the music group, harmonicblend. Their music tends to be on the fantastical side of things, and it really helps inspire me to do all sorts of desserts that I would otherwise not even think about making. Waking up from the dream is a reference to the ending…

Banoffee Pudding Galaxy Cake

The inspiration for this cake came from…. I honestly don’t know. I just wanted to make something using Korean banana milk, and I had already done a banana pudding with that and misugaru over a year ago, so I figured why not take that and transform it into something a little more special? So for…

Spring pea agnolotti with squash, brown butter, and pomegranate

I love making pasta from scratch. There’s something so satisfying about getting this golden, stretchy dough super thin, and being able to take something so flat and paper-like and fold it into all sort of fun shapes. I guess that’s why I love origami so much. The transformation is exciting! For my pasta, I did…

Peanut milk panna cotta

The concept of this dessert came about when I was thinking about childhood favorites. Growing up in an immigrant family, we had this milk peanut soup dessert from a can that we would often enjoy during the summer. It was almost like a sweetened milk with these peeled and poached peanuts inside of it, which…

Snowball fight in the icebox: gingerbread icebox cake

Now I don’t really eat or make gingerbread men that often. Mostly because I was only raised with 50% of American traditions, being an immigrant, so gingerbread baking was not really something we did in our family. Highly ironic, given how much ginger we had at home, from fresh ginger root to powdered ginger to…

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…

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…