Chocolate-Caramel-Sea Salt Cookies

These cookies were a hilarious experiment. I love aging my cookie dough by a few days just so that the exterior of the cookies get really crispy. For these cookies, I did that same technique, but because I also substituted the eggs with sourdough. From a baking standpoint, eggs provide protein to bind doughs and…

Chocolate-Coffee Layer cake

This cake is basically a chocolate and coffee lover’s dream. Layers of dark chocolate cake with an Ovaltine latte soak, whipped chocolate ganache, a chocolate cookie crumb, cocoa-coffee French buttercream, and coffee tuiles. With each layer, I wanted to make sure they all brought different forms or textures of chocolate or coffee. We have the…

Lil Peep Egg Tarts

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…

Passion Pearl: a petit gateau

These little pearls only came about because I had an abundance of passionfruit(what a problem to have), and I wanted to find some interesting or fun ways to utilize them! For the dessert itself, we have a coconut mousse that is surrounding a passionfruit gelee, on top of a blue spirulina cookie. I wanted to…

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…

Furikake(seaweed-sesame) cookies

I feel like this recipe would raise a lot of eyebrows. For those unfamiliar with it, furikake is a Japanese seasoning mix, usually made of seaweed and sesame seeds. It is sprinkled on rice to give the it more flavor and a little bit of texture. Furikake is also popular with Hawaiian poke as well!…

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,…

late nights are for lonely people: a plated dessert

If there is a flavor combination that I have ever fallen in love with, it would be cherries, pistachios, and earl grey tea. I have done another dessert with those flavors plus chocolate in the past, and I just adore the balance! We have tartness from cherries, bitter floral notes from the tea, and smoky,…

“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…

Gluten-free misugaru-chip cookies

These were literally inspired by the very first thing I made at Milkbar Lab, being gluten-free 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, and is 100% gluten-free and vegan! I subbed out some of the flour in the…

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…

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…

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…

Baked S’mores

This dessert was partially inspired from my childhood. Specifically, we would always go to the local Souplantation(whihc my mom would affectionally call “Soupie”) for dinner on the weekends, and they would serve this molten chocolate cake, which was basically just a scoop of chocolate cake with fudge sauce over it. I wanted to take 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…

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…

Milk tea cookies with chewy “boba” bits

I really was inspired to make this dessert from seeing all of the “boba” desserts on Instagram. Truthfully, the idea of eating boba that is not warm and soft doesn’t appeal to me, and more times than not, boba sitting out on a pie or a cheesecake will turn hard and cold really quickly. Then…

Jade Fairy: a petit gateau

So this dessert went through several phases because I was not 100% sure where I wanted to go in terms of the flavor profiles. I knew it had to be green, and that I wanted to feature pistachio and chrysanthemum tea. For those unfamiliar with it, chrysanthemum tea is a popular Chinese/Taiwanese drink made from…

Blonde chocolate and brown butter mochi Madeleines

I was really inspired to make these from my friend, Ann, who sells a lot of butter mochi products in her business, Pair of Pears. She does these really delicious and toothsome butter mochi doughnuts and brownies, and it made me garner a much larger appreciation for it. For those of you unfamiliar with it,…

Blood orange and sour cherry shortbreads

I wanted to make a really festive and classic shortbread flavor to contrast the misugaru-palm sugar recipe I posted, so I came up with these blood orange and cherry shortbreads to do just that. Unlike the misugaru, which was gluten-free, these are not. There are some key differences in the dough besides gluten, however. Instead…