Blog
new posts weekly, hopefully…
Blueberry Marshmallows
Ever since I made marshmallows for the very first time (S’mores bar!), I’ve been interested in making a flavored marshmallow. Should I make peppermint? Honey? I decided on blueberry! But with a twist. I love sour candies and so I also added some citric acid to add a nice tart flavor. But marshmallows are a lot of work… and the cleaning… haha.
Raspberry Rugelach
I made these raspberry rugelach a few years ago and revisit this recipe by BA every so often. It’s one of my favorite cookie recipes! I love how they’re tart, sweet, and nutty. They have it all! The only thing though is that they take a bit of work to make. But once you have it all assembled, you just need to slice and bake! Hope you give these raspberry rugelach a try.
Matcha Neapolitan Cookies
I make a cookie box to give out to friends and family every Christmas and every year, I always find myself making this one! I usually make it classically with the chocolate flavor but this time, I replaced it with some delicious matcha to make one of my favorite combinations: strawberry matcha! I love this cookie. :)
S’mores Bar
Trader Joes released a new product a while ago: the S’mores Bar! I went to my local Trader Joes many times but could never find it in stock. So… I decided to make my own! Funny thing is… I don’t really enjoy s’mores though? They’re so sweet! But I love the process and atmosphere of making them around a campfire. They give me such homey and comfy feels. :3 So I really wanted to make these and I finally did! :D
Apple Pie
My grandma loved apple pie. I was never a huge fan until I had it fresh where the crust is still crispy and the filling is gooey and warm. I wish I could have made this pie for my grandma but I only got into cooking/baking long after she passed. Hopefully, you all can make this pie for your loved ones this coming Thanksgiving! It’s a recipe I keep going back to! :D
Pumpkin Pie
Out of all thanksgiving pies, which one is your favorite? I gotta say that pumpkin pie is mine. I always need to go grab a slice whenever I see one! Haha. I’ve been using Sally’s Baking Addiction’s recipe for a while now! The cracks of pepper add such a nice subtle depth of flavor. The only thing though is that I always have leftover batter. But that’s ok because I just make mini pumpkin pies in a muffin tin! :D
Buttermilk Currant Scones
I used to live in San Francisco and I remember loving Tartine Bakery. They have awesome banana cream pies and chocolate croissants. But I believe that their sleeper hit is their buttermilk scones. These scones are a perfect balance of fluffy, flaky, and crispy. They have Zante currants which are basically raisins but smaller. You should definitely give these a try!
Fig Leaf Ice Cream
I read a random article about using fig leaves for cooking and so I then wondered if they would make a great ice cream flavor. Upon searching, I found a recipe by David Leibovitz and remembered using his ice cream book that he published back when I first started learning to make ice cream! And so, I had to make this ice cream flavor now. Luckily, my uncle has a fig tree! Fig leaves have a coconut/caramel flavor but more on the floral side. They’re great to use and I’m so happy to discover an ingredient I have never known of before! :D
Pumpkin Bread
I have been making this pumpkin bread every year (and sometimes multiple times a year) since 3-4 years ago! I feel like the fresh ginger really makes a difference. Also the bread is so fluffy and moist. I keep going back to it! I’m a sucker for fall spices and this pumpkin bread by Bon Appétit is just so good! I highly recommend you try it out. :D
Yakgwa (약과)
It’s currently Chuseok(추석) in Korea, which is the mid-autumn harvest festival. You could think of it as Korean Thanksgiving! So I decided to make something relating to this season: yakgwa (약과)! Yak means medicine and gwa means confection. It’s one of my favorite traditional Korean snacks. I love how it combines the textures of both chewy and crispy and has a mellow sweetness. This was my very first attempt at making this confection, so I was very nervous! Haha.