These shortbreads were made with a love for Italian spumoni in mind. Spumoni is usually pistachio and cherry ice cream, so the combination of the two is something I absolutely adore. Pistachios are nutty, smoky, and salty, while cherries are sweet and tart. In the case of this recipe, I used pistachio flour, made by…
Tag: Sable
Matcha-Kinako Daisy Crown Shortbreads
I saw someone on Instagram making these cute ring-shaped shortbreads, comprised of smaller shapes that were arranged in essentially a crown/wreath shape. Aesthetically, I found that to be extremely pleasing, and also since it is a shortbread made of other shortbreads, that invited a lot of possibilities in terms of fun or different flavor combinations!…
PB&J Shortbread Sandos
After making the buttered and toast financiers using my bread slice muffin tins, I definitely wanted to do another recipe with them, but this time, shortbread sandos! I have been seeing shortbread sandwich cookies all over the internet, and I figured it would be a cute nod to do something like that, but with bread…
Hojicha-Miso Alfajores
These cookies came about because I decided to test out making dulce de leche in my pressure cooker, and I ended needing to use said dulce de leche in a couple different recipes. So you can expect to see a few dulce de leche-based recipes in the horizon, with this being one of them! Alfajores(basically…
Seaweed-Tonka Bean Shortbreads
I made these shortbreads specifically with my plating bestie, Bri, in mind! She was visiting Los Angeles, and I wanted to greet her with a dessert that she never had before. Seaweed desserts are already rare to come by, but adding in tonka bean to that, and I guarantee you that is a flavor combination…
Cherry Garcia Shortbreads
Whenever I had baker’s block and am struggling to think of new dessert ideas, one thing I can always fall back on is ice cream flavors! I find that focusing on specific flavors or ingredients, and what I enjoy about those in the ice cream itself, is a great starting point for a new dessert…
Miso-Hojicha Royal Icing Shortbreads
I am forever grateful to the pandemic in that I was able to come up with several recipes that I would not have had the time to do if I was busy with my regular day to day. While yes, times were tough, uncertain, and difficult, I can look back at those moments in my…
Matcha-Hong Kong Almond “Yoshi Eggs”
Ever since Universal Studios opened Super Nintendo World, I have been obsessed with buying a Yoshi headband. To elaborate, Universal sold these cute Mario character headbands, with a mini doll of the character placed on the headband in a way where it looked like the character was laying on your head. I personally find Mario…
Matcha and White Chocolate Shortbreads
So back in December, I made these gorgeous chocolate chip and cacao shortbreads that were encrusted in Indian sugar(gifted to me by the amazing Shari Mukherjee from season 10 of Masterchef!). I was obsessed with that crystalized aesthetic and wanted to bring that back for another type of cookie, this time, matcha-flavored. So I was…
Chocolate and Cacao Chip Shortbreads
Back in college, I wanted to do a fun take on cookies and cream, and so I made a panna cotta with chocolate chip shortbreads. The shortbreads themselves were buttery and light, but the chocolate actually had this very enjoyable crunch to it after a batch of them had to sit through the cold Boston…
Lil Peep Egg Tarts
While I do not celebrate Easter in the religious sense, I can still appreciate the fact that the holiday is closely associated with rabbits and eggs. Those are cute things to make desserts from, and the latter if what inspired this dessert! Well, that and marshmallow peeps. Fun fact: I was originally going to do…
Passion Pearl: a petit gateau
These little pearls only came about because I had an abundance of passionfruit(what a problem to have), and I wanted to find some interesting or fun ways to utilize them! For the dessert itself, we have a coconut mousse that is surrounding a passionfruit gelee, on top of a blue spirulina cookie. I wanted to…
Matcha-gjetost cookies
So I technically made these cookies when I was trying to use up leftover French buttercream. French buttercream is made by emulsifying egg yolks with simple syrup and butter to create this luxurious mousse-like cream. I usually use it in macarons as a filling, but I found that it could be re-purposed into shortbread dough…
Forêt de cauchemars: a petit gateau
This dessert literally only happened because I purchased a ton of cherries to make another recipe with, and I had to figure out what to do with them before they went moldy. Which is always a great motivator when you purchase way too much of an ingredient! So I went ahead and pureed my remaining…
Strawberry and pistachio pate choux
I was pretty happy with how these puffs came out, considering that ever since I got some Strawberry Inspiration(naturally strawberry flavored chocolate) couverture from Valrhona, I wanted to do a strawberry and pistachio dessert. There was something about crunchy and salty versus sweet and tart which just sounded like a fun combination, and while the…
Gluten-free palm sugar and kinako 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 kinako. For those of you who are not familiar with it, kinako…
Scattered wind chime: a plated dessert
So this was my first dessert where I attempted to use isomalt for blown sugar. I was trying to redo a dessert I made years ago, but using some more interesting technique. The base of the dessert is a blackberry-yuzu posset, while we also have matcha crumble, blackberry-yuzu gelee, yuzu curd, and the isomalt to…
Time: a plated dessert
When I was listening to Utada Hikaru’s song “Time”, I was thinking about what kinds of desserts could accompany that soulful, slow, jazzy tune. I thought about coffee, cafes, and other things pertaining to that, and from there, my mind went to hojicha. Hojicha is a toasted Japanese green tea, with this nutty, earthy flavor…
Starry night: lucuma tarts
If you were to ask me what I have been up to in terms of my cooking, I would probably present you with these lucuma tarts. They perfectly represent how much I have been doing research on Latin American-cuisine, as well as tie into my background at Milkbar. The shells are made with lucuma, being…
Chocolate covered banana craquelin choux puffs
I was doing some recipe testing with craquelin pate choux, since I am planning to use them for quite a few different projects and concepts coming up. For these choux pastries, I decided upon the flavor pretty quickly. I had bananas in the freezer that were taking up space, so I wanted to get rid…
Freddy's Harajuku 