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…
Tag: Chocolate
Chocolate-peanut butter pie
For Pi Day this year, I was truthfully struggling with what I wanted to make. I could not figure out if I wanted to go with a fruitier pie, a green pie(again), or just something completely different. Eventually, I settled on this recipe, inspired by a Reese’s Peanut Butter Cup. It features a chocolate short…
Grasshopper Pie Layer Cake
Grasshopper pie manages to be one of those American classics that very few people have actually had growing up. It is a pie made with chocolate cookie crumbs that surrounds a mint filling, usually made with marshmallows and whipped cream. In short, it’s a chocolate and mint pie. If you have read through my blog,…
Misugaru S’mores Checkerboard Cake
This cake was the result of a lot of time, a lot of effort, and a strong desire to make a s’mores checkboard cake. This recipe is not for the faint of heart. It was complex, difficult, and honestly on a scale of 1-10, 1 being microwave fudge, and 10 being you’re screwed if you…
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,…
Molten Nutella Bouchons with coffee whip and hazelnut bark
So these were my entry to the Feed Feed’s holiday Nutella recipe contest! Basically we just had to make a recipe that featured Nutella. Initially, I wanted to go in with this super complex chocolate-hazelnut-coffee petit gateau that resembled a zen garden. BUT after looking at what kinds of recipes the Feed Feed featured(i.e. more…
Penguin coconut macaroons
So a couple years ago, I made a penguin-themed haupia pie using yuzu, coconut, and these coconut macaroons I shaped to resemble little penguins. I was somehow able to get the actual body of the macaroon to resemble a penguin, dying half of it black with activated charcoal, and using almonds to resemble the beaks….
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…
Malted chocolate basque cheesecake
Back when I used to use TikTok(before I got rid of it because I didn’t really like dealing with TikTok personalities or that general audience), I actually posted this recipe on there! These basque cheesecakes are mixed with chocolate to give them a nice, fudgy finish. I actually used chocolate as both a flavoring and…
Vegan “Oreo” macarons
Randomly enough, one of my earliest childhood memories in Taiwan was actually buying Oreos from the 7-11 at the first floor of our Linkuo apartment, and dipping them into Taiwanese milk. Besides the fact that Taiwanese milk is absolutely delicious(it’s something in the grass those cows eat, I swear, but it’s naturally a lot sweeter…
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…
Vegan and Gluten-free Devil’s Food Cake
I came up with the idea to make this cake because I wanted to make my vegan chocolate-tofu mousse again, but also wanted to pair it with something that would compliment it perfectly, so I figured, why not chocolate mousse on chocolate cake? For the cake itself, I went with my gluten-free and vegan devil’s…
Tiramisu wedding cake
So this (not so little) cake was actually my first wedding cake order! I usually don’t do wedding cakes, since they take forever to make and the stress of delivering these while keeping them intact is a lot to handle, but I was asked by my friend Lily to do it for our mutual friend…
“Rebirth”: a plated dessert
With this dessert, I was going for that phoenix from the ashes motif, but using all gluten-free and vegan ingredients! During the peak of 2020 quarantining, when everyone hogged all of the flour, eggs, and butter, I had to pivot and learn how to make desserts without any of those things, and this is really…
Forêt de cauchemars: a petit gateau
This dessert literally only happened because I purchased a ton of cherries to make another recipe with, and I had to figure out what to do with them before they went moldy. Which is always a great motivator when you purchase way too much of an ingredient! So I went ahead and pureed my remaining…
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…
Ruby chocolate-berry cake
When I was conceptualizing this dessert, I actually had a ton of leftover components and ingredients in my fridge. I had a ruby chocolate-sakura mousse from a plated dessert, leftover pate brisee pie crust from a pie I made, leftover ruby chocolate snow the same aforementioned plated dessert, and a bag of berries that turned…
Purple passionfruit mochi truffles
I’ve done mochi truffles in the past, and these were some that I wanted to do, featuring passionfruit! The interior is passionfruit liquid core with a passionfruit mousse, while the exterior is a super soft mochi made with shiratamako, dyed purple naturally using acai powder, just to mimic the color and appearance of a passionfruit….
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…
Freddy's Harajuku 