These shortbreads were made with a love for Italian spumoni in mind. Spumoni is usually pistachio and cherry ice cream, so the combination of the two is something I absolutely adore. Pistachios are nutty, smoky, and salty, while cherries are sweet and tart. In the case of this recipe, I used pistachio flour, made by…
Tag: dessert
Matcha-Kinako Daisy Crown Shortbreads
I saw someone on Instagram making these cute ring-shaped shortbreads, comprised of smaller shapes that were arranged in essentially a crown/wreath shape. Aesthetically, I found that to be extremely pleasing, and also since it is a shortbread made of other shortbreads, that invited a lot of possibilities in terms of fun or different flavor combinations!…
Chocolate-Hazelnut Langue de Chat
Langue de chat are one of my favorite cookies to eat. If you ever had a Milano before, it’s basically like that. Thin, melt-in-the-mouth cookies sandwiching a filling, usually chocolate-based. In this case, I went with a chocolate-hazelnut langue de chat. I love Nutella, and often get jars of it from Germany whenever we go…
Snowmen Coconut Cookies
These coconut snowmen cookies were loosely inspired by a cute box of white chocolate snowmen cookies I purchased while in Niigata, Japan. The cookies themselves were simple designed, being two round disks with little circular bits to represent the arms, and they were dunked in white chocolate to finish. I wanted to replicate that, but…
Flourless Chocolate Cakes
A little earlier this year, I was tinkering around with a flourless chocolate cake recipe. Fast-forward a few months, and I was trying to think of a fun way to make a chocolate fondant-like situation. I envisioned this dainty but tall chocolate cake, similar to a molten lava cake, but firmer. I wanted this to…
Pumpkin-Maple Flan
For a while now I’ve been on and off experimenting with doing purins and flans using pumpkin/kabocha flavoring of some kind now. Fun fact, but purin(Japanese pudding, which is basically flan, or a sweet egg custard with a caramel layer) was the first thing I ever learned how to bake. We did not grow up…
Chocolate-Pumpkin Cheesecake Brulee
Way back when I first started as a baker, one dessert concept I had was a baked chocolate-pumpkin cheesecake cupcake, inspired by the Halloween colors of black and orange. While Halloween obviously is over(how we’re already in November, I really don’t know), I still wanted to make a pretty little pumpkin-chocolate cheesecake number, just in…
Maple-Acorn-Apple-Persimmon Entremet
This recipe was the end result of me being indecisive and not being 100% sure what autumnal ingredients I wanted to commit to. I wanted to do this acorn flour-maple situation, and then I started introducing apples to it, just to give the dessert more acidity. Then I happened to have persimmons that were REALLY…
Kimchi’s Cajeta Pumpkin Pie
Before anyone asks, no this recipe does not have kimchi in it. Kimchi is the name of my friend Brenda’s maltese. He is an adorable little pupper and is generally well behaved. Except when I brought this cajeta pumpkin pie for our annual Friendsgiving, and Kimchi decided to help himself to 40% of the pie….
Aomori Apple-Ricotta Loaf Cakes
This recipe came about because I still had a spare Aomori apple lying around, and I wanted to use it to make something with the leftover ricotta cheese I also had. Yeah, I mentioned it somewhere before, but maybe 1 in every 4 of my recipes on this blog came about from me needing to…
Miso Caramel Apple Dumplings
First time I had apple dumplings was living in Boston; my friend Tina made them for us when we were having a baking night together back in freshman year of college. I literally had no idea what an apple dumpling was, come to find out, they were these parcels of baked dough, stuffed with caramelized…
Chocolate-Hazelnut Fondant
It felt like forever ago that I made a chocolate fondant, so I wanted to make one as we start getting closer to the holidays, and I wanted to make some more festive or celebratory desserts. Chocolate fondant is comforting, because it is a decadent chocolate lava cake-type of situation. In this case, I went…
Pumpkin Pie Taiyaki
Ever since I bought a taiyaki pan, I only ever used it once. And not even to make traditional taiyaki batter! Hilariously, back in college, I did make taiyaki a few times when I borrowed a classmate’s pan. However, I did not own a pan of my own until 2023, and even then, I totally…
Earl Grey-Sesame Duskull Tea-ramisu
I will be honest in that while I absolutely adore the Hoenn region, the Duskull line wasn’t something that I would say I particularly cared for. Of the various Ghost-types in Pokemon Ruby and Sapphire, I was more partial towards Sableye or Shedinja because of how unique each of them were. With Duskull, they are…
“Scarecrow Cake”
This is my autumnal version of my dreamy hummingbird cake. For this variation, I replaced bananas and coconut with pumpkin, pineapple with raisin, and pecans with pepitas. Initially when I was testing this recipe, I tried to just use my carrot cake recipe, but subbing out the grated carrot with canned pumpkin puree. But that…
Gluten Free Pear-Almond-Kinako Cake
This cake came about from me having a bunch of pears from when I went apple/pear picking with friends, and trying to figure out how to use them up. My original plan was to do a pear-almond pancake, but I was really jet-lagged, having just gotten back from Asia, so breakfast foods weren’t really something…
Cereal Milk Cake Doughnuts
Cereal milk always takes me back to working at Milk Bar. I’ve been on an on-and-off air fryer cake doughnut kick lately, so I figured, why not try making some air-fried cake doughnuts using cornflakes? While traditional cereal milk involves toasting cornflakes then steeping that into milk, you can consider this recipe a cheat-method of…
Orange Blossom-Peach Malvapoeding
Malvapoeding(a South African baked cake soaked with a custard-cream situation) is one of those desserts I make infrequently. Not because I don’t like it(they are soaked fluffy sponge cakes that are very addictive), but mostly because they take an infuriatingly long time to bake for such little cakes – most cupcake-type baked goods are done…
Pink Peach Mille Feuille
I just had to make some fun pink peach desserts whenever white peach season rolls around. It’s so fun to take the peach peels, turn those into a simple syrup, and then simmering white peaches in those until they take on the pink color from the syrup itself. They are such a pretty garnish, and…
Ruby Kiwi Pate Choux
I first came across ruby kiwis in Taiwan in April, and they fascinated me. Now we have all seen green and probably all seen the yellow/golden kiwis, but reddish-pink ones sounded like an alien concept! The flavor of a ruby kiwi was just a bit sweeter than a regular one, but besides that, it tasted…
Freddy's Harajuku 