Brown Betty Beggar’s Purses

Because of apple picking, I had a plethora of apples that I needed to get rid of. I had to think of creative ways to use them, beyond just making a cake, or cookies, or pie, and that was when I thought about crepes. I remember the first time making a crepe, and how therapeutic…

Eevee Coffee Bundt Cakes

Eevee is my absolute favorite Pokemon. I just love a Pokemon that can become anything it wants when it grows up. Eevee can become a mermaid, a bolt of electricity, a living icicle, or even cover itself with ribbons! I adore all of the Eeveelutions(Umbreon is my favorite though), but Eevee itself just has a…

Pumpkin Butter Mochi Pie

So I had a lot of leftover pumpkin lying around after doing R&D on my calabaza en tacha clafoutis, so I had to figure out how to get rid of it. After blending it up into a puree, I found that the only thing I could feasibly do with pureed pumpkin(that was already sweetened) was…

Milkbar Buddy Honey Butter-Pear Crack Pie

Since Sam and I enjoyed doing our cake collab together so much, we figured we would venture into another Milkbar classic, this time being pies! Milkbar/crack pie is such a staple, and we wanted to do our own interpretation of it using some ingredients to bring in a more festive feel. Fun fact, the original…

Apple Mont Blanc

So my fellow AAPI pastry friends (Dara Yu and Jess Wang) and I wanted to challenge ourselves to make a fun holiday dessert using apples, just in time for Thanksgiving. While I have also done a pie collab with my dear friend Sam, in case you are not a pie lover, this recipe is here…

Kinako-Tofu Rare Cheesecake

Tofu cheesecake literally takes me back to high school. I still remember taking Japanese 3, we would have these cooking projects, and one of them was making Japanese desserts. One of those desserts was tofu rare cheesecake. The crust was made with these digestive biscuits, while the cheesecake filling was made with cream cheese/yogurt, and…

Pumpkin-Persimmon Mirror Glaze Cake

This recipe came about because I had a buttload of pumpkin-dulcey(blonde chocolate or roasted white chocolate) ganache that I left in my freezer for when fall rolled around. And the moment that it did, I went ahead and busted out my pumpkin-blonde chocolate ganache and made this cake with it and randomly a persimmon that…

Apple-Cajeta Phyllo Tart

I have made quite a few apple tarts. Mostly because I love buttery pastry and caramelized apples. Unlike other apple tarts, this recipe is deceptively simple, but does require a lot of technique to make. Namely because of the cajeta, and the phyllo. Cajeta is the Oaxacan cousin to dulce de leche, using goat’s milk…

Milk Tea Hot Chocolate

I have been making this miso-hojicha milk tea in a variety of desserts, on and off, for 2 years now. Needless to say, I have been trying to make miso-hojicha sugar happen with as much vigor as Gretchen Wieners from Mean Girls has with the word “fetch”. Also, side note, but did anyone else not…

Miso Caramel Pear Tarts

A long, long, LONG time ago, I made these caramel tarts with poached apples that I just adored. The caramel was taken to this super dark color that almost resembled chocolate, while the apples, I poached with brown sugar and seared them to give them this gorgeous caramelized finish. Since I made the plate lick…

Buckeye Layer Cake

Depending on what part of the world you are in, you may or may not know what a buckeye is. If you happen to be from Ohio, you’ll definitely know buckeye, as they are basically the state’s official dessert! Peanut butter fudge balls partially dipped in chocolate to resemble the nut of a buckeye tree,…

Gluten-Free Rhubarb Financiers

Years ago, I was fortunate enough to snag a dinner table at Annisa in New York City. Annisa was a 1-star Michelin restaurant(which sadly closed in 2017) helmed by the highly talented Anita Lo, who focuses on French cuisine with Asian influences. I remember seeing chef Lo dominating in Iron Chef, Battle Mushroom, back in…

Milkbar Buddy Cake

When I first got publicly eliminated during season 10 of Masterchef, and it came out that I would be working at Milkbar LA, one of the first people to reach out to me was none other than Samantha from season 9! Samantha, or Sam as we call her in real life, was working at Milkbar…

Oreo Icebox Cake

I will admit it has been a hot second since I made an icebox cake. They are straightforward in the sense of being just layers of wafers and cream, and the fun is seeing how the cream softens the wafers, giving them that cake-y feel when you cut into one! In this case, I went…

Pineapple Cake Madeleines 2.0

I did attempt to make pineapple cake madeleines before, and while I was relatively happy with the batter portion, I felt like the pineapple was not where I wanted it to be. While whole chunks of pineapple reinforce the flavor of the fruit in the end product, it was not quite enough like the jammy…

Apple brandy krempita

This dessert was an evolution of a previous post I made. Krempita is a Montenegrin dessert that consists of layers of phyllo dough and custard. It is similar to a napoleon, a mille feuille, or Greek galaktoboureko in that sense of being flaky pastry with a custard-y filling. This interpretation of it takes that Montenegrin…

Blueberry-goat cheese financiers

I love financier. And not just because I worked in finance and therefore am a bit of a financier myself! They are French almond and brown butter spongecakes that are just delightful to eat and fun to make. The name for them, in theory, comes from the fact that the cakes resemble bars of gold,…

White Bunny Carrot Cakes

So when it comes to Easter, I don’t really celebrate it. Growing up in a Buddhist household, Easter as a holiday just meant that time of year when there’s lots of rabbits, ducks, marshmallows, polka dots, colorful eggs, and randomly, jellybeans. That’s literally all Easter means to me to be honest. With that in mind,…

Chocolate chip-cookie butter cupcakes

This recipe primarily came about because I was craving cookie dough ice cream, and I happened to still have a jar of Speculoos cookie butter lying around. So I figured, why not make a cupcake that was chocolate chip cookie-flavored? I would make a cake with brown sugar, brown butter, and chocolate chips, just to…

Kinako-Pumpkin Ripple Cheesecake

This recipe kind of morphed from the original concept, which was going to be my take on Milkbar’s Cinnaswirl Milkbar(Crack) Pie. Back when I worked in Milkbar Lab, Milkbar had just launched a partnership with Cinnamon Toast Crunch Cereal. Meaning that we got to play around with different recipes using it. While I did not…