If I believe: a Mont Blanc

When I was doing a Google Hangout baking session with my friends, Ann and Sylvie, I was struggling hardcore with what to make. I really wanted to do a strawberry Mont Blanc, but I had these dates in my refrigerator that have been laying there for at least four weeks, and I also had a…

Nectarine-orange blossom pie

So while I was in quarantine, I had been doing a lot of cookbook reading. And by that, I mean I was flipping through cookbooks and looking at the photos. I haven’t properly read a book since college and I don’t intend to start, even if coronavirus is going around. One of my favorite cookbooks is Everything…

Love yourself: a plated dessert

I feel like whenever I make a chocolate cake, I’ll always be remembered for the one I made on MasterChef. Which is fair, since it was a pretty iconic moment for the show(and my life), but it’s important for me to move on and make better things than that with every dish or dessert I…

Vegan baklava with pistachio ice cream

Baklava is one of my absolute favorite Middle Eastern desserts. Layers of flaky phyllo(or spelled filo as well, but same thing), with a toffee-like filling of caramelized nuts, and a delicious spiced syrup that soaks through everything and really brings it together. The really cool thing, for me anyways, about Middle Eastern desserts is the…

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…

Knafeh with kataifi pastry

Now I have done knafeh in the past. But I have never had a chance to work with kataifi(shredded phyllo) due to never being able to find it. That is, until my coworker, Desiree, told me about a middle eastern market that was actually really close to where I live! Super special thank you to…

Angelico: a plated dessert

I have really wanted to try tackling baba and hazelnut toffee tears, so I figured, why not combine the two together? Rum baba is a French and Italian classic. It is a yeast-leavened cake, similar to a brioche, that it soaked in a rum based syrup and stuffed with piped cream. With baba, you might…

Pear tarte tatin with milk tea crème anglaise

As somebody who has suffered prior trauma from tarte tatin, I can tell you now that I’ve made at least ten of them this year alone. To celebrate the fall, and to use the free bosc pears that were lying around at work, I wanted to make yet another tarte tatin. This time, I decided…

Prince of the Growing Land: A plated dessert

This would be the third of my three princes who would have led me to my MasterChef Crown, had I been in the finale(cue sad violin music I guess?). Continuing with the sea, sky, and earth motif, this would be my earth-inspired dish and dessert! It is a buckwheat financier with brown butter bavarian cream,…

Butter chicken potstickers

In continuation with my dumpling project(where I take dishes and translate them into little parcels of love and joy), I wanted to try merging butter chicken with potstickers, just because I felt like the two could have a lot of potential to really compliment one another. So we have the chicken thighs that are marinated…

Semolina-Tangerine Upside-down Cake

Honestly, this is one the simplest desserts I have ever made. In that it’s literally just a cake with cream. The only real pressure point here is maintaining the moisture in your tangerines, and even then, that ain’t rocket science. For the dessert, we have a semolina cake, tangerine syrup, a layer of tangerines, and…

Bee pollen baklava

I can’t believe it took me this long to finally post a recipe that features homemade phyllo. Fun fact: I learned how to make phyllo from scratch the Montenegrin way from watching the Australian cooking competition, My Kitchen Rules, when a contestant, Zana, this snarky, germaphobic, perfectionist Montenegrin-Albanian lawyer made her own phyllo from scratch quite…

Orange-chocolate sables with crystalized orange peels

Sometimes, I love to have tea parties by myself, of course. Yeah, judge me, bitches, I don’t give a shit what you think this whole interest probably started because I love the idea of being able to sit around and eat cakes and cookies and it was reinforced with all of the times I went to…