Cannoli loaf cakes

Whenever I think of cannoli, I am immediately taken back to my time in Boston, where we had one of the most famous cannoli bakeries in Mike’s Pastry. Oh, Mike’s. It was controlled chaos. Crowds and crowds of people, lined up along the street, waiting to get into a cramped store with display cases filled…

“Wishing star”: a plated dessert

I really only came up with this dessert because I wanted to test my new chocolate  sphere molds. So I knew chocolate was going to be a central part of the dessert, but then I thought about what I could pair that with. Luckily, there was a large bin of pistachios in front of me,…

Something comforting: a plated dish

I really love stewed chickpeas. Actually I just love chickpeas in general. And luckily, I got to cook with them more often these days because I need them for their aquafaba. However, with all of the vegan meringue I have been making, I still need to get rid of the actual chickpeas themselves. So this…

Gnocchi with lamb and pork brodo

I love making pasta. There are so many different kinds of shapes you can make, and they are all perfect for different functions. Stuffed pasta is great for keeping a filling and a sauce distinct, noodles are great for soaking up a sauce or broth, and for the case of gnocchi, they are great for…

Knafeh with kataifi pastry

Now I have done knafeh in the past. But I have never had a chance to work with kataifi(shredded phyllo) due to never being able to find it. That is, until my coworker, Desiree, told me about a middle eastern market that was actually really close to where I live! Super special thank you to…

Good as Hell: a carrot cake

When it comes to carrot cake, I really love making them with a TON of grated carrots in them. While the concept of putting a root vegetable into a cake sounds a bit weird, that’s what the sugar and spices are for. It hides any savory notes of the vegetable and results in a cake…

Oreo and Cannoli Pastiera Napoletana

Pasteria Napoletana is a traditional Easter cake eaten in Italy. Yes, I know that Easter just passed, but to my defense, I did not know that this was an Easter cake when I was making it/somehow, I did make it on Easter, but the post/recipe was written up later. Whoops. So, the cake itself is…

Sfogliatelle or lobster tail pastries

I first heard about these when I moved to Boston for school. The North End, also called Little Italy, had several bakeries that served lobster tail pastries. They were these crunchy bundles that were stuffed with a sweetened ricotta filling. Traditionally, the filling is a mixture of semolina, ricotta, citrus, and sugar, but I decided…

Homemade mascarpone cheese

I initially learned about mascarpone (don’t pronounce it “marscapone” unless you want a fork in your eyes) while watching episodes of the Food Network’s Chopped. Keep in mind, this was back in high school, when I had just began to like baking and cooking, so seeing mascarpone, I had no clue what it even was. But…