Ruby chocolate-berry cake

When I was conceptualizing this dessert, I actually had a ton of leftover components and ingredients in my fridge. I had a ruby chocolate-sakura mousse from a plated dessert, leftover pate brisee pie crust from a pie I made, leftover ruby chocolate snow the same aforementioned plated dessert, and a bag of berries that turned…

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…

Cajeta Pecan Pie

I really only came up with this because I fell hardcore in love with cajeta, which is a caramelized goat’s milk. If you have never had it before, it is like a syrupy cousin to dulce de leche, made with slowly cooking down and stirring goat’s milk until it completely caramelizes, and there’s hints of…

Sunny-Joy Lemon Tart

This was a signature dessert from the now-defunct baked goods delivery service I ran with my friend, Joy. The name was inspired by our two Chinese names, mine being “sun” and hers literally being “joy”. The tart itself was a pate brisee that had panko bread crumbs and goat milk powder in it, just to…