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…
Tag: pastry
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…
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…
Aomori Apple Tartlets
Whenever I think of Aomori(which is in northern Japan), I think about the apples. Aomori apples are notorious for having a sweet, perfume-y smell, and a soft, juicy texture. So like the best version of a Fuji apple. I got super lucky that my local Japanese grocery store was carrying these, so I figured, why…
Chocolate Buttermilk Doughnut Bars
Whenever I get doughnuts on the weekend, one of my personal favorites is a buttermilk old-fashioned bar. These rectangular, craggy on the outside, fluffy and light on the inside doughnuts are just so addictive, just because there is so much textural contrast in one bite! I wanted to try making an air-fried version of those…
Two-Layered Chocolate-Rasberry Mirror Glaze Cake
So my friends watch a show call The Summer I Turned Pretty, and I’ll be honest, never really got into it myself. A friend of my, Georgina, once told me that it’s about a girl who met these two brothers, and one is bi and the other isn’t, and that’s honestly all I can sum…
Yujacha-Blueberry Crostata
I love a good crostata. An open-faced tart made from buttery pastry, stuffed with baked fruit is always a good time in my book. Since blueberries are still in season, I figured, why not use those, and pair them with my good friend, yujacha. Yujacha is a Korean citron(or yuzu) marmalade, made with the citrus…
Meyer Lemon Baked Cake Doughnuts
When life gives you many, many lemons, you have to find things to do with them besides make lemonade. So when I happened upon a bunch of Meyer lemons, I already had a couple ideas in my back pocket. Meyer lemons, compared to your standard lemon, is a more orange hue compared to the yellow,…
Apple-Brown Butter-Sesame Cake
This cake was the result of me making caramelized apples, and wanting to do some fun things with them. I was attempting to make a tarte tatin(whomp whomp) and if that wasn’t foreshadowing enough, I basically ran out of butter to actually make one. So with the butter that I still had, I decided, instead…
Chocolate-Peanut Butter Ripple Cake
If you are looking for pure decadence, look no further than this cake(assuming you don’t have a nut allergy; if you do, sub the peanut butter and peanuts in this recipe with Biscoff and cookie butter?). I grew up loving Butterfingers and Reeses, both of which are peanut-based candy bars. Chocolate and peanut butter is…
Strawberry-Rhubarb Entremet
This honestly was one of the prettiest entremets I have made in a while, and it came together so organically. I always loved the combination of strawberry and rhubarb, because that is two tart ingredients(rhubarb being a bit more bitter and strawberries veering a bit more sweet), which makes for an automatic foil to sugar…
Everything Goes On: a plated dessert
This dessert was loosely inspired by my most recent trip to the Big Island, where my friends and I hiked through a dormant volcanic crater in Kilauea. At the bottom of the large crater, there was a surprising amount of plant life that was sprouting out of the black volcanic rock, and the visual contrast…
Pink Peach Mille Crepe
My obsession with pink peaches continues as we get towards the end of peach season. It’s crazy to think that summer is almost over – 2025 really has flown by. That being said, I wanted to make another dessert that would really embrace the prettiness of these pink peaches. For those who have not seen…
Freddy's Harajuku 