Raspberry-Champagne Linzertorte “Hearts”

Linzertorte is a classic Austrian dessert that consists of a tart shell, an almond cake-like layer, and raspberry jam. I wanted to reinterpret that by embracing the almond and raspberry, while also introducing champagne to the mix! The end result were the little hearts that you see here. Special shout out to Shari or Spiced…

Persimmon Tea Cakes

I am fortunate in that a ton of my family friends own persimmon trees. While it is delightful to eat fresh persimmon in peak season at first, admittedly, when you are gifted with 5 pounds of it, you start getting… fatigued by the taste. These little tea cakes were my answer to needing a new…

Almond Tofu with Persimmon and Chrysanthemum

This dessert comes from a combination of various friendships, childhood memories, and a growing appreciation for my Taiwanese-Chinese-American upbringing. So I’m sure a good amount of people out there have zero clue what almond tofu is. Also called almond pudding, almond tofu is a Chinese dessert that consists of a sweet almond-flavored, milk-based jelly, similar…

Teddiursa Custard Buns

Teddiursa is a perfect demonstration for a cute Johto Pokemon….that turns into something less cute(I’m looking at you, Ursaring). These adorable little teddy bears with a crescent moon pattern have a simple enough shaped head for me to replicate it in pastry form! Truthfully,I had been putting off this recipe for a minute, just because…

Ube-Passionfruit-Coconut Cake

This recipe came about because I had ube paste, coconut milk, and fresh passionfruit, all of which I wanted to use, and preferably together. Ube(pronounced oo-beh) is a Filipino purple yam that is sweet and nutty in flavor. Almost like if you took a purple yam and toasted it with brown butter. Ube is a…

Mango Sticky Rice with coconut and pandan

Whenever I think of Southeast Asian desserts, mango sticky rice is probably at the top of my list for things that come to mind. Glutinous rice with ripe, fresh mango, and this salty coconut milk, the contrast and flavors are very different than what most people would associate with desserts. Some variations have toasted sesame…

(Shiny) Torchic Sundae

This recipe came about because I had way too many persimmons and I basically was desperate to get rid of them. So I figured, why not make an ice cream with them? Persimmons are sweet, almost creamy, and very jammy when ripe, which are nice characteristics to incorporate into an ice cream base. The skin…

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…

Swablu Hummingbird Sundae

Back in 2002 when I played Pokemon Sapphire, a much younger Fred adored a Pokemon called Swablu. Swablu is a blue bird-like Pokemon with white, cloud-like wings. It is classified as the Cotton Bird Pokemon, and evolves into Altaria, which honestly looks like a bigger blue bird with cloud-wings, but is somehow a Dragon-type Pokemon….

Vegan Tea Scones

The first important factor is the thickness of your dough. You need to roll out the dough, keeping in mind that the height(thickness of the dough) to width(size of your cookie cutters) ratio needs to be pretty close to 1:2 for the scones to rise appropriately and proportionately. My first batch, I went 2:3 for…

Fidough Box Cake

I have made many cakes in sake cups before. I just love the minimalistic aesthetic of a small wooden cake and when you scoop into it, there’s cake! The concept of this recipe is definitely inspired by the tiramisu from Cafe Bora, but since there is no coffee/tea or alcohol being used, it felt wrong…

Vegan Scones with Strawberry-Basil Jam

This recipe came about because I had an opened can of coconut milk, a pint of strawberries, and a large amount of Thai basil that I needed to get rid of. So I figured, why not try my hand at making vegan scones? And serving them with a strawberry-basil jam? Worst comes to worst, I’ve…

Uber Fluffy Chocolate Layer Cake

This chocolate cake is the intersection of everything I could possibly want from a chocolate cake. The sponge is somehow both fudgy and rich, but light and springy with this almost honeycomb-like crumb structure that could only be achieved by whipping the living hell out of egg whites, and adding in just the right amount…

White Sesame Tropezienne

Tropezienne has always been one of my sister’s favorites. Fluffy brioche that is brushed with a simple syrup, finished with pastry cream/lemon curd and fresh berries. Basically a shortcake using brioche instead of a biscuit or cake is the simplest way of explaining it. Ever since she had it in France and told me about…

Diglett Rocky Road Doughnuts

When I think back to Generation 1 of Pok√©mon, one of the funniest designs for me is Diglett. It’s supposed to be like a living whack-a-mole situation, and it looks like a brown bump with eyes, a pink nose-mouth-thing, and it is just sticking out of the ground. It apparently has legs and an actual…

“Present Box” Petit Gateau

Before you ask, these little egg nog-cranberry present boxes are my modern, gluten-free interpretation of a Christmas cake. Christmas Cake, at least in Japanese culture, are soft spongecakes with cream and usually strawberries, just to capture this red and white aesthetic. I wanted to take the red and white aesthetic, along with some more traditionally…

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…

Blue(berry) Goat Cheesecakes

This recipe hilariously came about because I had leftover blueberry gelee cores(from my Jigglypuff recipe), leftover white chocolate shavings(from my lemon-white chocolate snowballs), leftover goat cheese(from my pumpkin toast recipe), and leftover shortbread dough(from my Oshawott cheesecakes). Before anyone asks, since all of these recipes were clearly posted months apart, yes, I do make content…

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…

Soft Matcha Cookies

Green tea shortbreads are something I usually make in the fall ever since I did a fundraiser with them in my sophomore year in college for the Taiwanese club. The combination of bitter, floral matcha against a sweet, buttery cookie is so pleasant and fun, and gives a similarly enjoyable experience to eating green tea…