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…

Gluten-Free Levain Cookies

So I am fully aware of my penchant for making giant cookies. I just happen to own a really large ice cream scoop, so with that comes really large scoops of ice cream and cookie dough! So when I would visit New York, once of the most iconic bakeries there was Levain. Known for their…

Oatmeal-chocolate chip scones

These scones came about because I dun goof’d on an oatmeal cookie recipe – I did not sub out enough flour when adding in the oats, resulting in what were supposed to be cookies not spreading as much, and developing a more biscuit/scone-like texture. I know with scones, there is usually a stigma with them…

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…

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…

Pumpkin-Persimmon Mirror Glaze Cake

This recipe came about because I had a buttload of pumpkin-dulcey(blonde chocolate or roasted white chocolate) ganache that I left in my freezer for when fall rolled around. And the moment that it did, I went ahead and busted out my pumpkin-blonde chocolate ganache and made this cake with it and randomly a persimmon that…

“Gansito” Petit Gateau

My friend Frances once described gansito to me as “a Mexican Twinkie”. So that is what a gansito is, in broader terms. But more specifically, gansito is a vanilla snack cake with a layer of strawberry jam, a cream filling, and it is covered in chocolate. So it is like a Twinkie, but with strawberry…

Apple-Cajeta Phyllo Tart

I have made quite a few apple tarts. Mostly because I love buttery pastry and caramelized apples. Unlike other apple tarts, this recipe is deceptively simple, but does require a lot of technique to make. Namely because of the cajeta, and the phyllo. Cajeta is the Oaxacan cousin to dulce de leche, using goat’s milk…

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…

Cinnamon Tequila Apple Mille Feuille

So I was fortunate enough to be gifted with a bottle of cinnamon tequila from the lovely Sheetal from Masterchef season 1, from her company, Spice Note Tequila, which features spice-infused tequilas! I actually love baking with alcohol, despite not being an alcoholic or even that much of a drinker(featherweight problems I guess), so I…

Citrus Sfogliatelle

I love sfogliatelle. They are as crunchy, creamy, and delicious as they are tricky to make. These Italian pastries are made with a copious amount of dough that is quite similar to phyllo in composition, and filled with a mixture of semolina, ricotta, eggs, sugar, cinnamon, and candied orange peel. The filling MIGHT sound 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,…

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…

Kinako-Pumpkin Ripple Cheesecake

This recipe kind of morphed from the original concept, which was going to be my take on Milkbar’s Cinnaswirl Milkbar(Crack) Pie. Back when I worked in Milkbar Lab, Milkbar had just launched a partnership with Cinnamon Toast Crunch Cereal. Meaning that we got to play around with different recipes using it. While I did not…

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…

“Tiramisu” cookies

I always wanted to do a take on a ricotta cookie, but I was never quite sure what direction to go with them beyond that. The idea of putting a soft cheese into a cookie dough was intriguing , just because I was always curious how that would affect a cookie’s consistency over using butter…

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…

Gluten free pumpkin cake roll

I literally came up with this recipe for my coworker, Holly. It was her last day at work, and she has a gluten allergy, so I wanted to make something that embraced the seasonality of it being fall, but also made 100% without gluten. I have never quite made a gluten-free chiffon cake before, so…

Brown butter and apple pancakes

These were literally inspired by the Dutch pear pancakes from Prune in New York City. Unlike the Dutch Baby pancakes, which is made from baking a loose batter at a high heat to create a giant fluffy pancake, these are more cake-like, and cooked with large visible slices of fruit in the batter. In the…