Yellow Chiffon Layer Cake with Blonde Chocolate

Truthfully, I never really understood yellow cake. I just assumed it was a vanilla cake with a lot of yellow food coloring in it. But turns out, yellow cake is not yellow from food coloring, but from the usage of butter in place of oil, and egg yolks. An abundance of egg yolks results in…

Matzoh Crack Rusks

This recipe was the biproduct of me making Japanese-style sando’s and cutting the crusts off the homemade milk bread I used to assemble those with. After making all of my sando’s, I literally had a fish tub-sized container of bread crusts leftover. It felt like a shame to just throw the crusts away after all…

Boozy Grasshopper Pie

This dessert was a bit of an unintentional classic for me. I made my first grasshopper pie back in 2016, when I was asked to help cook for a Thanksgiving banquet at Boston University for about 90 people. I was in charge of the desserts, and grasshopper pie was one of the desserts that I…

Caviar Egg Tarts

Somewhat inspired by my trip to Oahu, where we ate at a restaurant called Senia. One of the dishes we were served were these egg tarts, which were savory, filled with an egg salad mixture, and topped with caviar. Now eggs and caviar are a classic combination. Eggs are custardy and rich, and caviar adds…

Matcha Namelaka Mille Feuille

Whenever I think of mille feuille, I actually think of my friend from college, Sena. We took some boring math general-education class together, and one day while we were bored, we were talking about our favorite desserts, mine being financier, and hers being mille feuille. A mille feuille, translated from French to mean “a million…

Chocolate Silk Pie

Now a lot of people might have fond memories of Southern chocolate silk pie. For me, it’s another way to consume more chocolate. That’s really it. I might have had it growing up and going to Marie Calendar’s, but honestly all I can remember from Marie Calendar’s was getting the Banana Meringue Pie, which was…

Banana Cream Puffs

These cute little puffs were my homage to banana cream pie, being comprised of a ripened banana custard, a mascarpone cream, and pate choux(cream puffs) with craquelin(thin sugar cookie). If anyone were to say that they love banana, these puffs are a great option, because that banana custard is natural banana flavor on steroids! What…

Strawberry Madeleines

A while ago, my friend from Masterchef season 5, Ahran, and I decided to do a Facetime and Bake session, where we made madeleines. For my recipe, I went ahead with a strawberry madeleine, using strawberry puree in the batter, and then pressing the baked madeleines into tempered Strawberry Inspiration, in the madeleine pan, and…

Persimmon Tea Cakes

I am fortunate in that a ton of my family friends own persimmon trees. While it is delightful to eat fresh persimmon in peak season at first, admittedly, when you are gifted with 5 pounds of it, you start getting… fatigued by the taste. These little tea cakes were my answer to needing a new…

Whipped Cheesecake with Brown Butter Carrot Cake: a plated dessert

This recipe came about because I was thinking what I could make with rainbow carrots, and I thought about a fun plated carrot cake meets a cheese platter. Whipped cheesecakes are always a favorite dessert of mine, because they are super easy to do. Cream cheese, gelatin, sugar, and there you have a silky textured…

White Sesame Tropezienne

Tropezienne has always been one of my sister’s favorites. Fluffy brioche that is brushed with a simple syrup, finished with pastry cream/lemon curd and fresh berries. Basically a shortcake using brioche instead of a biscuit or cake is the simplest way of explaining it. Ever since she had it in France and told me about…

Diglett Rocky Road Doughnuts

When I think back to Generation 1 of Pok√©mon, one of the funniest designs for me is Diglett. It’s supposed to be like a living whack-a-mole situation, and it looks like a brown bump with eyes, a pink nose-mouth-thing, and it is just sticking out of the ground. It apparently has legs and an actual…

Blue(berry) Goat Cheesecakes

This recipe hilariously came about because I had leftover blueberry gelee cores(from my Jigglypuff recipe), leftover white chocolate shavings(from my lemon-white chocolate snowballs), leftover goat cheese(from my pumpkin toast recipe), and leftover shortbread dough(from my Oshawott cheesecakes). Before anyone asks, since all of these recipes were clearly posted months apart, yes, I do make content…

Soft Matcha Cookies

Green tea shortbreads are something I usually make in the fall ever since I did a fundraiser with them in my sophomore year in college for the Taiwanese club. The combination of bitter, floral matcha against a sweet, buttery cookie is so pleasant and fun, and gives a similarly enjoyable experience to eating green tea…

Confit Garlic Knots with Chili-Lemon Crema

Back in the tail end of 2017, a freshly-minted 23-year Fred was forced to go to a department outing at his first job, on his birthday. Because his boss at the time decided it would be a great idea to plan a department outing on his birthday without telling him. So beyond the fact that…

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 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…

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…

Pear and Gjetost Tarte Tatin

Tarte tatin. Back in high school, I used to LOVE tarte tatin. The idea of caramelized fruit wrapped in a flaky dough, what’s there not to love? Well except in my case where I’ve been traumatized by it across 2 seasons of Masterchef. I don’t know what it is, maybe it’s my one huge blindspot…