Chili Oil Sourdough Focaccia

You may have seen my Easy Overnight Sourdough Focaccia recipe. It is an 85% hydration focaccia and it makes the softest, chewy focaccia. This Chili Oil version leverages the same process, replacing the olive oil used with Chinese Chili Oil, giving the focaccia a smokiness and firey heat. The spiciness of the focaccia is really…

Candied Orange Peels

These candied orange peels are super easy to make and requires only 3 ingredients: orange peels, sugar and water. Its a great way to reduce kitchen waste waste and as a bonus, you get some orange simple syrup to use for your teas and coffee. Enjoy these candied orange peels as as a post meal…

Szechuan Peppercorn and Chili Scallion Pancake (Pajeon)

This Sourdough Sezhuan Peppercorn and Chili Scallion Pancake is a derivative of the Korean scallion pancake: pajeon. It is chewy and savory and much softer than the Chinese-style scallion pancake. If you have tried and liked my Sourdough Discard Pajeon (Korean Scallion Pancake), Sourdough Discard Kimchi-Jeon: Kimchi Pancakes or Sourdough Haemul Pajeon: Seafood Scallion Pancake and you…

Black Sesame Rugelach

This Jewish-Asian cookie pays homage to the crispy, buttery and sweet Jewish pastry: the rugelach and the widely popular Asian dessert filling: black sesame paste. The pastry dough and black sesame paste are rolled together and tossed in turbinado sugar and baked, creating a cookie that is nutty, sweet, buttery and crispy Have you had…

Adzuki Red Bean Mochi Bar

I love adzuki beans as an ingredient in sweets and pastries and grew up eating a lot of it. Nutty, sweet and complex– it reminds me fondly of chocolate. I’ve also had a lot of mochi, in its many forms, growing up. Most often I’ve had the shelf-stable boxed version at the asian grocers, which…

Black Sesame Banana Bread

I bought some organic bananas two weeks ago and completely forgot about them in the pantry! Next thing you know, they were ultra ripe and brown. A gift in disguise since that makes it purrrfect for banana bread. This Black Sesame Banana Bread is a nutty twist on the classic banana bread. It is inspired…

Sourdough Ube Crumble Sweet Rolls

These Sourdough Ube Sweet Rolls are soft, nutty and sweet. The ube halaya filling keeps the dough soft and tender and the cookie crumble on top adds a textural contrast. It is super easy to make and best part? You mix the dough the night before and you’ll have soft rolls ready in the morning!…

Adzuki Red Bean Rugelach

This Jewish-Asian cookie pays homage to the crispy, buttery and sweet Jewish pastry: the rugelach and the widely popular Asian dessert filling: adzuki red bean paste. The pastry dough and red bean paste are rolled together and tossed in turbinado sugar and baked, creating a cookie that is nutty, sweet, buttery and crispy. The Idea…

Sourdough Discard Pork Sung & Furikake Crisps

Pork Sung and Furikake (specifically nori furikake) are two of my favorite rice toppings. Have you tried them? Pork Sung, also known as “pork floss”, is dried, crispy finely shredded pork. It’s salty, savory and slightly sweet. You can often find them in bread at Chinese bakeries. They look like this. Furikake is a seaweed…

Sourdough Discard Raisin Biscuit Crackers

The excess of raisins in the apartment led me thinking about about raisin biscuits, also known as sultanas, a buttery fruit cracker snack from my childhood. It closely resembles pie crust with raisins sandwiched between and rolled in sugar. Crawford’s is the well known brand, and I can’t recall if that was the brand I…

Easy Overnight Sourdough Focaccia

Look at them holes, isn’t it majestic? I enjoyed the simplicity of un-enriched breads and baguettes so focaccia doesn’t come to the top of mind. I’ve mostly had them at Italian restaurants where they bring them out as a complementary side; there is only a handful of times where I seek out and bought one….

Honeycomb Dark Chocolate Sea Salt Brown Butter Cookies

These Honeycomb Dark Chocolate Sea Salt Brown Butter Cookies are a twist on the Brown Butter Chocolate Chip Cookies I’ve made in the past. These cookies are chewy, nutty, warm, sweet and somewhat smokey with a touch of bitterness and crunch. Flakey sea salt is added to the top for a welcomed saltiness that brings…

Quick & Easy Microwave Honey Sesame Mochi

This sweet, nutty and chewy Honey Sesame Mochi is inspired by the sesame brittles I’ve eaten so much in my childhood. It requires just 4 simple ingredients and comes together under 5 minutes! All you need is a microwave safe bowl, glutinous rice flour, water, honey, sesame seeds and a microwave. If you have tried…

2 Layer Brown Sugar Boba Milk Tea Mochi Bars

A remake of the OG Brown Sugar Boba Milk Tea Bars. These 2 layer tea infused brown sugar boba mochi bars are milky, sweet, chewy and fun. The bottom layer you have brown sugar boba dispersed in a jasmine green milk tea flavored mochi. The top layer is a classic sweet milk mochi. They are…

Kimchi Cheese Rolls (Sourdough or Yeasted)

These Kimchi Cheese Rolls are tangy, cheesy & packed full of umami. Best of all, they are unfussy. They are inspired by the cheese rolls at Cheese Board Bakery. Their cheese bread is made with simple sourdough and it was so simple and perfect that it I had to try making something similar at home….

Orange Sweet Rolls

Below, you’ll find the Sourdough Version and the Yeasted Version of the recipe Bright, citrusy, sweet with just a bit of tang that complements the orange ?. It is topped with orange zest and turbino sugar for some textural crunch. Uses 1 orange and makes 6 rolls. This brioche style bread is perfect for a…

Sweet & Spicy Turmeric Pickled Onions

Last week, I dined at Thomas Keller’s Ad Hoc. The first course was a simple arugula and cabbage salad. The salad has some cucumbers, watermelon radish and… yellow pickled onions! I love the brightness and pop of color the onions added to the salad so that evening when I got home, I made my version….

Ginger Scallion Paratha

This flatbread or pancake is inspired by the ginger scallion sauce that is paired with Chinese poached chicken. The most popular being Hainan chicken. It is very simple oil based sauce made of 4 ingredients: ginger, scallion, oil and salt, and is very easy and quick to prepare. The best way to infused the ginger…

Espresso Brown Butter Chocolate Chip Cookies

Ingest caffeine via cookies. It’s for that 2pm slumber cloud, where just a cuppa just doesn’t do it. I love myself some chewy cookies! I recently learned from @sarah_kieffer that the secret to making chewy cookies is adding cream of tartar. Since then, I have been experimenting with making cookies with it, like this Chewy Black…

Soft Raisin Yogurt Buns

A couple months ago, I ran an experiment involving making bread with Tanzhong, Yudane and Yogurt. I am still wrapping my head on how to present all that information in a blog post but the high level conclusion is this: incorporating any of the three creates a more tender bake than without. These yogurt buns…

Orange Marmalade & Almond Bostock

Making bostock is one of my favorite ways to transform stale enriched bread into a sweet treat. It is like a cross between toast and almond croissant and is super easy to make. I posted the Black Sesame Bostock recipe a few weeks ago, which is a yummy milky, sweet and nutty treat. It hits…

Soft & Toasty Scallion Rotilla (Flatbread)

Inspired by scallion pancakes and a cross between a tortilla and chapati/roti. I nickname this, “Rotilla“. Toasted on the outside but soft and layered, this flatbread is meant to be teared and eaten, roti style, rather than in a wrap. Instead of being made with whole wheat flour typical of most rotis, they are made…

Chewy Black Sesame Sugar Cookies

If you like black sesame, you would love this! These black sesame sugar cookies are perfectly thin and chewy with slightly crisp edges and intense black sesame flavor. The secret to the chew is in the ingredients. Bread flour Bread flour has a higher protein content than all purpose flour which gives you chewier cookies….

Sourdough Chinese Bacon & Chive Pancake

I’ve been loving the Chinese bacon & chive combination since making the Chinese Bacon & Chive Jian Bing. It just makes sense to make it in Cong You Bing (Scallion Pancake) style. The results: next level crisp & flakey savory pancakes! The Process First I finely mince the Chinese bacon and toast them in a…

My sourdough process: starter maintenance & baking schedule

The intention of this post is not to teach but to document and provide transparency to my sourdough process. This is what works for me with my starter and in my environment. Table of Contents Sourdough Starter Building my starter Maintaining my starter Sourdough bread process Levain build Main Dough – Bakers Percentage Schedule Tools…

4 Ingredient Ube Coconut Mochi

These ube coconut mochi are sweet & nutty and easy to make– requiring just 4 ingredients. They are also vegan and gluten free. So, more fun for everyone! Ube halya is one of those things that I can eat out of the jar with a spoon. I have been making my own at home by…

Sourdough Chinese Bacon & Chive Jian Bing

My freezer is stocked with probably enough gifted homemade Chinese Bacon (Cantonese: lap yuk) for two years. I didn’t grow up eating Chinese cured bacon, in fact I didn’t grow up eating Chinese cured meats of any sort. They are common in Cantonese dishes but my family is Fuzhounese and growing up we only ever…

Sourdough Discard Butter Milk Buns

Circular aluminum trays fill with golden, buttery, ultra soft milk buns are a common sight in my parents home growing up. The simple buttery milk bun is the most common (not to be confused with Butter Milk Bun), but occasionally we have ones with raisin or filled with coconut paste. I didn’t realized there was…

Black Sesame Bostock

Have you ever had bostock? It a pastry made with enriched bread and frangipane– think a happy marriage between toast and almond croissant. I had it for the first time about a year and a half ago from some fancy bakery in the city where I ordered it off the menu because I didn’t recognize…

Sourdough Discard Pajeon (Korean Scallion Pancake)

Pajeon aka Korean Scallion Pancake is chewy, savory, and fragrant. It is a must-get appetizer for me at Korean restaurants. I have made other variations of it before, all stemming from the same thin base batter: Sourdough Discard Kimchi-Jeon: Kimchi Pancakes and Sourdough Haemul Pajeon: Seafood Scallion Pancake. Since this one is simpler, I used…

Earl Grey Tea Biscuits

Earl grey is one of my favorite teas and it is one of the only tea, other than masala chai, that I would add milk and sugar to. I adore how fragrant it is and how mild and comforting. These tea biscuits are inspired by the flavors of Earl Grey Milk Tea. Start first by…

Toasted Milk Mantou (Steamed Buns)

I saw Ruth Tam toast milk powder in her instagram story and right then and there I could already smell and taste its genius. I have been making some simple sourdough milk mantou the past two days and I thought I would continue the mantou making streak by making a toasted ultra milky version. This…

Sourdough Discard Almond Cacao Crisps

I’ve been really enjoying (making & eating) sweeter sourdough discard crackers. I made Sourdough Discard Cranberry Almond Crackers last week and they instantly topped all the savory crackers I have made, inspiring me to make more like it. This sourdough discard almond cacao crisp is a cookie-cracker hybrid. I’ve been debating on wether or not…

3 Layer Macchiato Mochi

My favorite espresso beverage is an Italian style espresso macchiato. It is just a shot of espresso with steamed milk. When you pour them together, the espresso foam interacts with the milk foam and creates this beautiful 3 layer coffee gradient, which is the inspiration for this mochi. In Italy, it is pretty common to…

Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)

Zhima Dabing is a Chinese flatbread and is the leavened version of the popular crisp & flakey Cong You Bing aka Scallion Pancake. It literally translates to “scallion big pancake”. The process in making zhima dabing and cong you bing is very similar– the main difference being that there is more dough and it needs…

Sourdough Discard Cranberry Almond Crackers

My new favorite sourdough discard crackers! Unlike most crackers, these are sweet and tangy with a biscotti like nuttiness a harder crisp. Perfect addition to a charcuterie board. This recipe is extra small– makes about 12 crackers– just enough not to have leftovers. For your frame of reference, thats half a baker’s half sheet. Highly…

Sourdough Discard Mini Crescent Rolls [or yeasted]

Bite sized crescent rolls. Its simplicity makes it a versatile base for other pairings such as butter, jam and compote. Great or snacking or as an horderve. Sourdough Discard and Yeasted recipe available below. Tips for success The dough is a wetter dough and can be sticky. It should come together as you continue to…

Sourdough Discard Spinach Tortillas

Best way to eat veggies? Sneak them into carbs! Now you can get double your dose of veggies in one meal. Or if you decide to skip the veggies, you don’t have to feel bad because well, you actually didn’t skip it ?. These Spinach Tortillas are made using sourdough discard and fresh spinach. To…

Road to Hana Banana Bread

By now everyone has probably made banana bread, right? I mean, what else have you been doing during covid? I’ve been making banana bread from scratch for years and dabbled with many different variations (vegan, gluten free, oil free… you name it– the absolute worse ones I made are those I made with coconut flour…

Flakey Sourdough Discard Biscuits

I never liked biscuits growing up. They were this white, bland, dry, gummy and sad looking thing that came with breakfast meals. A few years ago, I drove across the country and tried some better biscuits at a cafe called Happy Gillis in Kansas City and Lucile’s Creole Café in Denver, and enjoyed them for…

Sourdough Discard Cheddar Biscuits

I never liked biscuits growing up. They were this white, bland, dry, gummy and sad looking thing that came with breakfast meals. A few years ago, I drove across the country and tried some better biscuits at a cafe called Happy Gillis in Kansas City and Lucile’s Creole Café in Denver, and enjoyed them for the first time. But,…

Tangzhong vs Yudane Guide

The intention of this blog post is not meant to teach but to serve as a guide for me on the two popular water roux methods: Tangzhong and Yudane. This guide is a collection of knowledge I have found on the internet as I underwent my milk bread journey. You can find a list of…

Crisp & Chewy Mochiko Brownies

My ideal brownie is somewhere between a cakey brownie and a fudgy brownie (leaning closer towards the fudgy side) with a nice crisp top layer and a chewy center. These brownies are just that. The butter provides some light leavening, the melted chocolate gives it that fudginess, the granulated sugar, that thin & crisp top,…

Sourdough Discard Garlic Cheddar Pull Apart Bread

Garlic is my favorite aromatic. It just follows salt and pepper on frequency of use in the kitchen. And it is the star of this pull apart bread. The dough is infused with garlic butter and each bread layer is brushed with garlic butter before generously sprinkled with cheddar cheese, brushed again before it goes…

Sourdough Haemul Pajeon: Seafood Scallion Pancake

Pajeon aka scallion pancake is a must get appetizer for me at Korean restaurant. Unlike the Cong You Bing, the Chinese scallion pancake, which is flakey and crispy throughout, pajeon is slightly crisp on the outside but soft and chewy on the inside. My favorite type of pajeon is haemul panjeon or seafood scallion pancake. It is…

Black Sesame Mochi Bar

Nutty, chewy, milky & sweet. These mochi bars are speckled with black sesame paste for bursts of intense nutty sweetness in every bite. Made with just 4 ingredients! Glutinous rice flour, condensed milk, milk and black sesame. Bake your steam, your choice. Looking for more mochi recipes? Check these out! 4 Ingredient Ube Coconut Mochi…

Matcha White Chocolate Espresso Bean Sorghum Cookies

I guess I am starting an espresso bean cookie series ?. If you have missed it, I recently posted a recipe for Chocolate Espresso Bean Sourdough Discard Cookies. In that post I talked about how I really like multifunctional/multipurpose things and how espresso cookies embodies that. These Matcha White Chocolate Espresso Bean Sorghum Cookies are…

Chocolate Espresso Bean Sourdough Discard Cookies

I’m a fan of simple, shortbread style cookies that has just a bit of sweetness and pairs well with tea or coffee. There are so many cookie recipes out there that are the opposite– chewy, sweet, with chunks of toppings and a par-baked center. They are either big and spread out and chewy or fully…

Cream Cheese Cookies

There is a huge tub of cream cheese sitting in my fridge. I can’t stand waste (and there is just so many bagels & cream cheese I can eat!) so I decided to make cookies! I used Tastes of Lizzy T’s recipe with some minor modifications and it came out ?. Sharing it here!

Pork Sung Bun [Sourdough or Yeasted]

Pork Sung aka Pork Floss Buns are my all time favorite Chinese Bakery Bread. Savory with just a touch of sweetness and creaminess from the mayo— its just perfect ? Almost every time I visit a Chinese bakery with my parents when I was younger, I would get this. Costing only $0.75, it, with some…

Sourdough Discard Multipurpose Soft Bread Rolls (Tangzhong)

This is the sourdough version of the Multipurpose Soft Bread Rolls (Tangzhong) that I posted earlier. Leverage this bread recipe to make stuffed breads like Anpan and Char Siu Bao or simply, hamburger buns! Tips & Recommendations for a successful bake: If you are using sourdough discard, make sure you are using discard from an…

Warabimochi with Tapioca Flour

When I was walking through downtown Arashiyama around this time two years ago, I remember seeing many food carts and storefronts selling cubed up mochi dusted in matcha and kinako. I was surprise at how soft, light and jelly-like they were. The mochi I have known growing up has always been a bit denser and…

Baked Ube Bun [Sourdough or Yeasted]

Soft and fluffy asian sweet bread stuffed with sweet and nutty ube paste. Naturally leavened or yeasted, you’re choice! Just follow the or recipe instructions. The main difference is the leavening agent being used and rest time. Tips & Recommendations for a successful bake: Do not skip the egg wash. It makes the buns nice…

Sourdough Basic Steamed Buns (Mantou)

The sourdough version of your basic mantou. For the yeasted version, check out this post: Basic Mantou (Steamed Buns) When you think sourdough you probably think tangy but it doesn’t always have to be. Naturally leavened bread can be very mild in taste if the leavening agent is relatively young. When I first started making…

Sourdough Neapolitan Pizza Dough

I have been working on perfecting my Neapolitan Pizza Doughs for about 8 months now– first with a long ferment yeasted dough and most recently, this sourdough version. There was a little set back after moving apartments and having to deal with a new kitchen and (unfortunately, a subpar) oven. I am very happy to…

Quick & Easy Microwave Mochi

Satisfy your sweet tooth in minutes with this Quick & Easy Microwave Mochi recipe! The mochi is ready in about 5 minutes– from raw ingredients to a soft chewy treat that you can pop in your moth. My favorite way to eat mochi is rather simple: mochi dough cut into bite size cubes and dusted…

Overnight Sourdough Cream Cheese Stuffed Bagel Bites

Growing up in New York, I was spoiled by the abundance of delis selling amazing bagels. It was not until I moved away did I realize, with dismay, the lack of quality bagels (and pizza for that matter!) in other areas. Although I still can’t get my hands on New York bagels, making bagels at…

Almond Cookies

This is my version of the traditional Chinese almond cookies. It is crumblier, subtly sweet, milkier and coarser in texture due to the higher percentage of almond flour. Almond cookies, I’m almost positive, are my mom’s favorite cookies. When I was younger, my parents would buy a large plastic container of almond cookies that are…

Sourdough Discard Cong You Bing: Scallion Pancakes

What better way to enjoy scallions in all its glory than enjoying it in a crispy pancake form? This past year, I developed a renewed appreciation for scallions. I can’t seem to have enough! And I am saying this as I’m actively growing new ones from scraps on my balcony. Its fresh crunch and sharp…

Multipurpose Soft Bread Rolls (Tangzhong)

Soft and fluffy bread rolls. Don’t mistake them for milk bread which is the sweeter and more delicate cousin. These bread rolls have substance and can stand up to heavier fillings like char siu and curry, making them the perfect base for your customizations. One of my favorite ways to use them? As burger buns!…

Nian Gao (Chinese New Year Rice Cake)

Growing up, nian gao is a common sight in my household around Chinese New Years. We eat it steamed or pan fried– my favorite is freshly steamed because its warm, superrr soft and chewy. Frying creates a more complex texture, flavor and almost makes it sweeter with the caramelization of the sugars on the outside…

Sourdough Discard Cornbread Crisps

Several times a year I am hit with a sudden craving for cornbread. That simple, sweet, crumbly and moist cornbread. And I would dish out the loaf pan and, reluctantly, make a whole loaf… for one (or occasionally for two). I’ll do a decent amount of damage– getting about half way through the loaf before…

Sourdough Discard Pretzel Crisps

I love pretzels. There is just something about that baking soda/lye flavor that is so special. My favorite kind of pretzels is the German-style soft pretzels. I made Sourdough Discard Bavarian Pretzels back in December, and those barely lasted a day (and I made 6!). Tied in second is a pretzel-croissant hybrid, called Laugenecken and…

Basic Steamed Milk Buns (Mantou)

The basic yeasted steamed bun recipe to build upon for all your customizations. For a sourdough version, see this post: Sourdough Basic Steamed Buns (Mantou). As much as I love naturally leavened bread, believe it or not, my preferred way to make steamed bread is actually using commercial yeast aka active dry yeast. A lot…

Sourdough Discard Popovers

I discovered popovers back in college at a restaurant called Judie’s. They came as a side to many of the dishes on the menu. I remembered when the servers came out with the plates of food, the popovers were so giant they took up an entire plate! I was had no idea what these puffed…

Sourdough Discard Jian Bing: Scallion Egg Crepe Roll

I’m fan of savory pancakes and crepes, favoring them over their sweet counterparts. Why they are not more popular over here in the US, I’ll never know. I mean, bacon cheddar & chive pancakes? #signmeup! Jian Bing is a popular Taiwanese street breakfast food. It comes with a wide range of filling– pork floss, fan…

Kinako Black Sesame Shortbread Cookies

When you imagine the perfect biscuits/cookies to serve with tea, what kind of biscuits do you think of? I think of Walkers Shortbread. They are really quite magical. They are buttery, crumbly and have the perfect blend of sweetness and saltiness. All that makes them so so addictive that you can’t just have one. And…

Air Fryer Sourdough Cinnamon Brown Sugar Bagels

Instructions/Notes available for: Air fryer cooking method& oven cooking method, vegan version, sourdough discard version, active sourdough version, or no sourdough version — Happy National Bagel Day! Apparently, January 15 2021 is National Bagel Day. Who knew? I sure didn’t– I found out this morning and I just HAD to make bagels in honor of…

Sourdough Espresso Mantou (Steamed Bun)

A sourdough twist on the traditional Chinese steamed milk buns (mantou). I really like sourdough in flavored steamed buns– especially for flavors like coffee, which has an acidic profile. It compliments the light tang of the sourdough really well. To a point this may even work well as a long ferment/overnight dough (using maybe only…

Black Sesame Bao & Mantou (Steamed Bun)

Mantou: Steamed bunBao: Stuffed steamed buns Growing up, we always had at least 3 different types of steamed buns stocked in the freezer at any given time. They’re such a quick and filling snack– although it is best steamed, there have been many occasions where I have blitz one up in the microwave (it’s never…

Black Sesame Paste

Black sesame paste is a very common ingredient in Asian sweets and pastries. It is often used as a filling and to the sweets it adds sweetness and an awesome nuttiness. It is very easy to make and takes less than 15 minutes. Here are some examples of recipes that uses black sesame paste for…

Sourdough Discard Kimchi-Jeon: Kimchi Pancakes

Pajeon is a must get appetizer for me at Korean restaurants. My favorite is haemul panjeon or seafood pancake. These day, where I spend 95% of my time on my ass, having protein as an appetizer is just #toomuch, so the simpler sibling, kimchi-panjeon, is what I now opt for. This kimchi-jeon is made using…

Brown Sugar Boba Milk Tea Mochi Bars

Check out the remake: 2 Layer Brown Sugar Boba Milk Tea Mochi Bars! These tea infused brown sugar boba mochi bars are milky, sweet, chewy and fun– they’re easy to make and are sure to delight. They are gluten free and by swapping out the milk for milk alternative, you can make them vegan! The…

Sourdough Discard Garlic Crackers

I’ve been on a cracker/crisp kick lately. I’m a textural eater, so I hold crispy things (chips, crackers, toasted bread) closely to to the heart. I have an endless supply of sourdough discard and need to find something to do with them. I also enjoy quick and easy and yummy recipes. Crackers falls into all…

Rustic Overnight Sourdough Bread Rolls

I cannot resist fresh out of the oven bread. My mouth just waters thinking about breaking into the crisp crust, inhaling its sweet, nutty and roasty aroma, and that steamy, soft & fluffy interior. And having that fresh in the morning with a cup of steamy coffee? Theres very few things in the world as…

Keto Almond Crackers

It seems like every time I talk to someone, they or someone they know have gone on Keto. It’s like that vegan wave a few years ago. Funny how complete opposites these two trends are. Although I am not on Keto (nor do I think I will ever– I love carbs WAY too much, plus…

Overnight Sourdough Cinnamon Rolls

As the parent of a sourdough starter, I can’t help but try to make everything sourdough– everything. I often plan my day around my sourdough bakes. But having the patience to make sourdough stuff doesn’t mean that I am not lazy– I am always looking for ways to optimize baking and my time as long…

Sourdough Discard Cheese Crackers

Cheez-Its on steroids. These quick & easy cheese crackers, made from sourdough discard, are the ultimate crunchy cheesy snack. Its jammed packed with cheesy goodness and has a good kick– thanks to the addition of some cayenne peppers. Try making them with any type of solid cheese. I love cheddar and white cheddar but I…

Sourdough Discard Bavarian Pretzels

A good Bavarian/German pretzel just hits the spot. I can eat them forever, plain, just like a good loaf of bread. Most traditional German pretzel recipe calls for lye, but that is too intimidating for me knowing how clumsy I am. This small batch sourdough discard pretzel recipe uses a baking soda bath instead– similar…

Quick & Easy Lemon Bars

I like lemon bars a lot, but I have always been afraid to make them. I think it’s the whole using an egg to make the custard filling thing. I have always shy-ed away from stuff of that nature (pastry cream, custard etc). But lemon bars requires none of that and are surprisingly easy! I…

Easy Overnight Sourdough Sandwich Bread

Not everything sourdough have to be time intensive and involved. This overnight sourdough sandwich bread will only require 30 minutes of your time to prep! 15 minutes to mix all the ingredients together and knead and another 15 minutes post first rise to shape the dough! Give it a try and let me know what…

Sourdough Discard Butter Pie Crust

Pie crust is so versatile. You can use it as crust for bars, tarts or quiche, sprinkle with sugar and bake it up into a buttery sweet biscuit cookie, or grate on cheese, cut into strips and twist it for the lightest, flakiest cheese sticks. The possibilities are endless! Not only that, it is a…

Chocolate Crinkle Cookies

Are you love chocolate? Does your mouth start watering when you see brownies? Then you’ll adore these ultra decadent and fudgey chocolate crinkle cookies! Small batch, because they are decadent and moderation is key in everything in life ;). Want more cookie recipes? Check out these posts! Almond Cookies Vegan Dark Chocolate Marzipan Cookies Kinako…

Honey Cornbread

I love corn bread. The sweet kind– not that jalapeno cheddar stuff that some places make. I just absolutely love the texture of it. If I have a choice of muffin, I would grab a corn muffin (followed by those fat blueberry muffins with tons of coarse sugar on top). There are just not enough…

Brown Butter Chocolate Chip Cookies

When you hit your late 20s, you have to have a go-to chocolate chip cookie recipe. Period. You can’t get that store brought crap, with your diminishing metabolism, that stuff just ain’t worth the calories! And you can’t be spending close to $4 at a bakery either because you are older and are responsible with…

Dutch Baby

Switch up your typical pancakes and waffles brunch (because does anyone still even eat or have the time for breakfast these days?) with these delightfully fluffy Dutch babies! Similar to popovers and Yorkshire pudding, you can build them up sweet or savory. What is my favorite way to eat them? With butter! Or if I’m…

Honey Oat White Bread

Growing up, honey oat was my favorite sliced sandwich bread so naturally it is one of the first few types of bread I made. I leveraged the honey oat bread recipe from My Cooking Spot and made some tweaks along the way to fit my preferences. Here is my version of the Honey Oat Sandwich…

Dalgona Coffee

This coffee beverage was all the rave in 2020! I can’t pin point who or where exactly I first heard of it from, but its most likely through instagram or from friends. I’m sure you can find recipes like this all over the internet! I didn’t create this recipe, but I do make it pretty…

Easy Classic Kimchi

I have been making homemade kimchi for years now. It was actually my first fermentation project.The first few kimchi I made were all vegan since I was worried about poorly fermenting animal products. I went through a few recipes on Pinterest and YouTube, including Mommy Tang’s and veganfying Maangchi’s learning and making changes here and…

No-Knead Artisan Bread

This stupid simple, foul proof, overnight, no-knead bread is so hassle-free that it’s been my go-to artisan bread recipe for several years. I highly recommend it for anyone new to bread making– its almost criminal how good the bread is considering how easy and uninvolved it is. People might even ask you what hydration it…