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…

Apple Crostata with Dutch Crust

I literally only came up with this recipe because I had a ton of apples I needed to use up. So. Many. Apples. And while I could have dumped all of my proverbial apple-eggs into one basket, and make one colossal apple dessert, that seems lame and kind of unoriginal. I would rather stretch out…

Calabaza en Tacha Clafoutis with Cajeta

I came up with this dessert when I was conceptualizing a dish for a gala for a nonprofit called Loveworks, based in Oklahoma City(shoutout to Gabriel Lewis for inviting me to help out with this event!). The dinner took place in November, so because of that, I wanted to focus on whatever was seasonal to…

Cafe de Olla Naked Cake

This cake is an homage to my friend, Frances. When we used to work together, our morning ritual was going to our workplace cafeteria, getting coffee and toast, and dicking around instead of doing actual work enjoying a mini breakfast together at our desks. In honor of her graduating college, I had to make a…

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…

Hedgehog “Cinnabon” Mont Blancs

I initially was inspired to make these cakes from seeing all of the cute animal-themed crepes in Japan! One that seemed doable-enough were the hedgehogs, which they made by piping things onto a scoop of whipped cream to create the animal. I knew that I could do something similar using the half-sphere molds I normally…

Furikake(seaweed-sesame) cookies

I feel like this recipe would raise a lot of eyebrows. For those unfamiliar with it, furikake is a Japanese seasoning mix, usually made of seaweed and sesame seeds. It is sprinkled on rice to give the it more flavor and a little bit of texture. Furikake is also popular with Hawaiian poke as well!…

Chocolate-Caramel-Potato Chip (Single’s Awareness) Sundae

This was my recipe submission for our Masterchef Valentine’s Day Recipe Swap! The criteria was to make a recipe that was either perfect for a date or a comfort dish that represents self love. I went with the self love route, just because having spent 26 1/4 years of my life not in a relationship,…

“The Fourth Flavor”: a plated dessert

If you have ever watched Codename: Kids Next Door, you would totally get the reference here. If not, let me explain. According to that cartoon’s lore, there are three main flavors of ice cream, being vanilla, chocolate, and strawberry. But there was also a legendary fourth flavor that was said to taste even better than…

Apple and pear crisp with gjetost cheese

So I actually made this recipe back in November for Friendsgiving, but I somehow managed to forget to actually write out the recipe, so here we are, writing it out in December. I was inspired half by the tarte tatin that will FIVE-EVER haunt my nightmares, and half by this pear and apple crisp I…

Gluten-free misugaru-chip cookies

These were literally inspired by the very first thing I made at Milkbar Lab, being gluten-free cookies that use Korean misugaru. For those unfamiliar with it, misugaru is a 7 to 23-grain blend from Korean that tastes like peanut butter, and is 100% gluten-free and vegan! I subbed out some of the flour in the…

Matcha-gjetost cookies

So I technically made these cookies when I was trying to use up leftover French buttercream. French buttercream is made by emulsifying egg yolks with simple syrup and butter to create this luxurious mousse-like cream. I usually use it in macarons as a filling, but I found that it could be re-purposed into shortbread dough…

Persimmon and fresh cream cake

Every time it’s the fall, I HAVE to use persimmons in something. They are such an autumnal fruit, and take me back to childhood memories of eating them off the tree in our backyard. What I love about persimmon is that they come in such different forms, depending on the ripeness. With the unripe ones,…

Oatmeal (Rum) Raisin Icebox Cake

So I have feelings about oatmeal raisin cookies. Mostly of disappointment because it looks like a chocolate chip cookie from afar, and when you bite into it and realize that you have been deprived of your chocolate experience, only for it to be replaced with dried fruit, it’s infuriating. That being said, I wanted to…

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…

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…

Cajeta Pecan Pie

I really only came up with this because I fell hardcore in love with cajeta, which is a caramelized goat’s milk. If you have never had it before, it is like a syrupy cousin to dulce de leche, made with slowly cooking down and stirring goat’s milk until it completely caramelizes, and there’s hints of…

Miso apple pie sticky buns with Calpico cream

So the flavors of this dessert came about from a lot of random things coming together. While in quarantine, I have limited amounts of butter and flour, so I was conceptualizing something where I could combine concepts to not only be original, but to conserve my supplies while hitting on all of the cravings that…