Miso Caramel Pear Tarts

A long, long, LONG time ago, I made these caramel tarts with poached apples that I just adored. The caramel was taken to this super dark color that almost resembled chocolate, while the apples, I poached with brown sugar and seared them to give them this gorgeous caramelized finish. Since I made the plate lick…

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-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…

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…

Chocolate, olive oil, and sea salt macarons

I just randomly had the urge to make macarons with this specific flavor combination one day. The idea of rich dark chocolate against grassy olive oil, and sea salt to just bring both together, it made a lot of sense to me. Kind of like a chocolate zucchini bread, which as weird as it sounds,…

Galactic Caramel Poundcake

I recently read up on a short story series from my favorite video game franchise,¬†Kingdom Hearts, where there was mention of a dessert called a “galactic caramel poundcake”. I literally have no idea what goes into this dessert, besides it having caramel in some capacity and it being a poundcake. So that’s really where I…

Devil’s food-tangerine choco-pies

While I was in quarantine, I wanted to continue to bake things that either hybridized two things, or touched upon my childhood nostalgia. In this case, I made something that touched upon the latter. Growing up in a Taiwanese/Chinese-American household, I have distinct memories of going to the Asian grocery stores and getting these chocolate-covered…

Chocolate turtle thumbprint cookies

I was definitely thinking about how this blog came together when I conceptualizing this recipe. So right after I graduated college, I was approached by somebody to work in what sounded like a really exciting project: a YouTube channel featuring dessert videos. I won’t get into too many more details on it, because it was…

Loaded: a chocolate-caramel-misugaru tart

Since every grocery was raided of all all-purpose flour, I had to resort to several gluten-free alternatives so that I could continue baking regularly. For this dessert, I had a ton of fun making it, actually, just because I used misugaru(7 to 17 gluten-free grain mix, popularized in Korea), in place of flour. Misugaru is…

Sunset horizons: a plated dessert

This dessert was inspired by the delicious end to a meal I had at Providence Restaurant in. The dessert itself was a chocolate ganache, two ways, with apricots, glazed and poached in vanilla as well as an apricot sorbet and puree. I was addicted to the combination before realizing that these were the flavors of…