Blackberry-semolina cake with olive oil and Meyer lemons

I literally came up with this recipe because I went to the grocery store, and saw 99-cent cartons of blackberries on sale! I knew it was a sign from whatever powers that be that I had to make something with these, so I bought about three 6oz containers of them! I had a couple of…

Aurora: a “glow-in-the-dark” entremet

So before I get into the rest of this post, I want to clarify the technical misnomer of this cake. I used tonic water, which allows the cake to glow under black light. Different than actually glowing in the dark, but still really cool. That being said, this is actually the second time I have…

“Beautiful World”: a plated dessert

So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….

Dadar gulung mille crepe(pandan and coconut)

So a lot of Asians grew up on pandan, but truthfully, I never did. I always hear people saying that it’s the “vanilla of Asia”, which I might call blatant B.S. to, because I did not grow up on anything with pandan at all. And before the pandemic, I never even had anything with pandan…

Chrysalis: a plated dessert

During my senior year of college, I made a plated dessert called “Sanagi” – sanagi is the Japanese word for chrysalis, or cocoon. The dessert itself was matcha pate choux with spun sugar, made to resemble a little caterpillar crawling into a cocoon, hence the name of the dessert. I wanted to do a more…

Raspberry red velvet doughnut creams

I feel like the hallmark to a great baker is how they approach the simpler things. For me, whenever I order multiple cupcakes from a bakery, one flavor is always red velvet. The simple reason is because with red velvet, there are a few criteria that need to be met: the cake must be red,…

Chocolate and kinako blanc manger

This was honestly one of the simplest desserts I have made in a while. Mostly because I made it to get rid of some spare ingredients I had lying around. I love blanc manger, which is a set milk-based mousse, similar to panna cotta. The key difference is that blanc manger uses starch to set…

Coconut-chocolate-caramel cake

In a lot of ways, this cake is almost a German chocolate cake, and almond an Almond Joy cake. If I swapped the macadamia nuts with pecans, it’s basically German chocolate. If I omitted the caramel and swapped the macadamia for almonds, we have Almond Joy. This cake features chocolate, coconut, macadamia nuts, and salted…

Blueberry pie doughnut creams

I feel like I haven’t been baking a ton of doughnut creams lately, and I LOVE making doughnut creams…for the most part. They consist of a baked cake, a set mousse, a mirror glaze, and at least one or two cute or unique toppings. The reason I tend not to make them often is because…

Tsuki no Hikari wagashi

I really came up with this dessert because I was inspired by snow globes initially. I wanted to make this pretty snow globe wagashi situation, and that was what this would have been originally. But on the night I was making it, I looked up and saw a full moon peeking out of the clouds,…

Dulcey-piña colada cake

So I made this cake for my friend, Carolyn, specifically on her birthday. She was hardcore craving a “toasty, tropically flavored” cake, and she literally gave me a list of what she wanted. She wanted a coconut cake with crunchy macadamia nuts, something with pineapple, but it had to be cooked, toasted coconut, and something…

Kabosu dango

So I had no idea what kabosu was until the end of 2020, when I was at a Japanese grocery store, and I found a bottle of kabosu juice. Looking at it, I thought it was like the Filipino citrus calamansi, based on the green exterior and bright yellow interior. But researching into it more,…

New Rules: a plated dessert

For me, this dessert was all about trying a couple of new things. Using gjetost cheese in a fonduta was a new idea, and playing around with more savory things like carrots and pairing that with mugicha, which is a barley tea. I also featured yuzu in this dessert as well, since the sort of…

Persimmon-gjetost-walnut cake roll

I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…

Sea buckthorn torte

This cake is my homage to sachertorte. For those of you unaware of what that is, sachertorte is a Viennese chocolate cake that has a thin layer of apricot jam inside of it, and it is covered in a beautiful chocolate glaze. It is a highly technical and iconic cake to Austria, to the point…

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…

Gluten-free palm sugar and misugaru shortbreads

These were literally just a fun experiment for me. Since we are in the holiday season, cookies are a must and a definite. I love doing different kinds of cookies and shortbreads, so I wanted to make some that, in this case, featured misugaru. For those of you who are not familiar with it, misugaru…

Hummingbird naked cake

I love doing takes on hummingbird cake, just because the combination of banana, cream cheese, and pecan is a lot of fun to play around with. Sometimes pineapple and coconut can be added in too, but for this variation, I just wanted to keep it down to those core three flavors. I mentioned. I also…