While I do not celebrate Easter in the religious sense, I can still appreciate the fact that the holiday is closely associated with rabbits and eggs. Those are cute things to make desserts from, and the latter if what inspired this dessert! Well, that and marshmallow peeps. Fun fact: I was originally going to do…
Tag: Butter
Chocolate-sesame-cardamom cake
How this cake came about was hilarious. It was 6:35AM, and I had just finished my workout. It was also my friend’s birthday, and I was debating if I wanted to make a cake for her or not. But I did not want to be a crap friend, and I decided, screw it, 50 minute…
Matcha checkerboard ombre cookies
I love checkerboard cookies. I feel like in almost any Asian bakery you go to, checkerboard cookies are always on display. I appreciate the fact that you’re getting more than one flavor in them, since the color contrast usually comes from differently flavored doughs. I won’t lie, they can be finnicky to make, since you…
“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…
Hazelnut baumkuchen with whipped nama chocolate
Whenever Christmas rolls around, I feel like the typical cakes you would see are the yule logs or roll cakes with the meringue mushrooms on top. Or some kind of cake with lots of powdered sugar on it, and some sort of Santa-themed decoration. Not trying to rag on those kinds of cakes, as I…
Misugaru-chip cookies
These were literally inspired by the very first thing I made at Milkbar Lab, being these toasty, nutty 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! Because of the different grain blends that go into misugaru, this can actually…
Gooey butter mochi cake with hojicha sugar
So this recipe was a hybrid between St. Louis gooey butter cake and Hawaiian butter mochi. For context, a gooey butter cake is either a yeasted cake or a yellow cake that has a TON of butter in it, and is baked with a cream cheese topping that is similar to a cheesecake. Between the…
Sticky Toffee-Bourbon Pecan cake
This was actually a cake I made for my boss at work’s birthday! I was talking with my coworkers in sales about what he liked, and we figured that a bourbon pecan cake of some capacity would just suit his personality and preferences, so why not go that route? For this cake, we have a…
Amethyst: lavender-honey gemstone cookies
It has been a minute since I made any of my gemstone cookies, so I felt like I needed to bring out a new flavor! I still have a lot of lavender from the last time I used it(yes, that was over a year ago), so I wanted to use some of it in this…
Chocolate-raspberry-rose tarts
I literally only came up with these because I had a coworker who was putting in her two-weeks, and I wanted to thank her properly for all of the hard work she had done! She specifically requested chocolate and raspberry, and I just happened to have made a batch of raspberry-rose jam, so I wanted…
Savory pumpkin curry puffs
These are my take on pumpkin pasties from the Harry Potter series. I would assume that they are dessert-friendly in real life, but I figured a fun little spin on them would be to go savory! For the pastry, I was inspired by Malaysian styled curry puffs, which are made with this flaky pastry formed…
Matcha-yuzu macarons
I was in the mood to make some macarons the other day, and these were what I came up with! I wanted to definitely do matcha, since it’s been a while since I made matcha-flavored anything, and I figured, just to make them a little unique, why not add some yuzu to them? The shells…
Halva, almond, and apricot tart
So I made this tart because of two reasons: I had a ton of halva in my freezer that I wanted to use in a dessert, and I was seeing my former-pastry chef friend, Janae, and I wanted to make something for her(which ended up being these tarts!). For those unfamiliar with halva, it is…
Giant ass (toasted milk and brown butter) cookies
I made these cookies to test primarily one thing, and that was how toasted milk powder would taste in a cookie dough. I stumbled upon the concept of toasted milk powder when I was watching a video about a chocolatier in Miami who incorporated that into her milk chocolate. She claimed that it gave her…
Babka sticky buns with chocolate cake ganache and miso butterscotch
I literally only came up with this recipe because I had a lot of leftover sweet potato paste from making the hiyoko manju. I also had a cake order for a chocolate cake, and whenever I make my layer cakes, I always end up with a decent amount of cake scraps. So with leftover sweet…
Fluffy buttermilk biscuits
I’m not going to lie and claim that I grew up making biscuits with my mother from scratch, or even talk about the first time I remember eating a biscuit, because I would be lying on both counts – we probably used the Pillsbury dough if we ever made them, and I really can’t remember…
Passionfruit chouquettes with passionfruit spun sugar
I made these chouquettes with a friend of mine, Sylvie, as a thank you for sowing up a couple of holes I had in one of my sleeveless hoodies, and one of my pairs of work pants. Sylvie loves passionfruit, and in exchange for agreeing to sow up my clothes like the talented seamstress that…
Incan gold cookies
I don’t even know why I didn’t think about making these cookies the first time I ever used lucuma. It just makes so much sense, especially since corn is such a huge part of Peruvian cuisine, and lucuma, being a fruit that tastes exactly like caramel, would compliment that so perfectly! For these cookies, I…
Banana’s Foster Souffle Pancakes
I really wanted to make souffle pancakes again for quite some time, so that’s where this recipe really came about from. I just love how soft and fluffy these pancakes are, since they use a heavily whipped egg white just to get them to that light and airy consistency. The Banana’s Foster adds a playful…
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…
Freddy's Harajuku 