These Chestnut Tart Bites are simple, nutty, and buttery. They are inspired by the classic pineapple tart / pineapple cake, which is a beloved Taiwanese snack. Just like the pineapple tart, these chestnut tart bites features a buttery, crumbly crust filled with a sweet and flavorful filling. The tarts are bite sized and enclosed, making…
Tag: baking
Spam Fried Rice Sourdough Loaf
Got some leftover Spam and cooked rice sitting in your fridge? Don’t let them go to waste! Turn those ingredients into a Spam Fried Rice Sourdough Loaf. By combining the salty goodness of spam with the aromatic flavors of fried rice and the delightful crunch of bread, you’ll create a unique and delicious dish that’s…
Lavender Earl Grey Shortbread Cookies
These shortbread cookies are inspired by London Fog Latte. They are milky, buttery and floral. The added drizzle glaze adds an extra sweetness and contrast texture. Start first by making the Lavender Earl Grey Butter by creaming the earl grey tea leaves with sugar, milk powder and lavender in butter. After the butter is nice…
Chai Tea Financiers
I know, I know, saying “chai tea” is essentially saying “tea tea” BUT here in the states, when we think chai we refer to a specific type of spiced tea. Chai is a descriptor. And therefore, these fragrant spiced tea financiers are named so. Financiers are such a simple but elegant cake. They are made…
Sourdough White Cheddar & Onion Stuffed Bialys
These white cheddar and onion stuffed sourdough bialys are light, chewy, simple, and flavorful. It uses the 2 day slow, cold fermentation method used in my Sourdough Neapolitan Pizza Dough recipe to develop flavor and get that quintessential Neapolitan-style chew. It makes a wonderful breakfast, quick lunch or side item. It’s also convenient grab-and-go item…
Peanut Butter & Jelly Cookies
Are you a PBJ lover? These Peanut Butter & Jelly Cookies packs a flavor punch and is texturally wonderful with it’s chewy edges and a soft center. When I was selling my pastries, these cookies made up 16% of all my orders! They are bold, attention-drawing, unique and a fun twist on cookies. I hope…
Sourdough Discard Granola with Goji Berries, Black Sesame, Almonds, and Pineapples
Looking for a nutritious, filling, and vitamin-packed snack for a long hike? Try this sourdough discard granola recipe with goji berries, black sesame, almonds and pineapples! Sourdough discard is a healthy, low fat binding ingredients that adds a depth of flavor. It is also an excellent way to reduce waste by transforming your sourdough waste…
Sourdough Caramelized Onion Sesame Flatbread (Zhima Dabing)
This tall layered sesame flatbread is a twist on zhima dabing. It is made with wild yeast (sourdough), giving the bread an extra depth of flavor. The sourdough dough is then rolled out and laminated with sweet and rich caramelized onions. After, it is enveloped with sesame seeds to create a crisp and nutty crust….
Kinako Sugar Cookies – Quick and Easy Cookie Recipe
Kinako is roasted soybean flour. It is very nutty and I would say tastes close to peanut butter. Kinako is most commonly used to dust and flavor mochi so it doesn’t stick, but you can also find it used in other Asian desserts, specifically Japanese, and snacks (like ice cream!). You can find Kinako at…
Candied Pomelo Scones
I have been enjoying making different kinds of citrus peels. It a refreshing light and sweet snack AND it preserves the peels for several months. I posted the basic recipe for Candied Orange Peels, which I have been using for them. For this recipe, I am using candied pomelo peels I’ve made with the above…
Rustic Sourdough Pita Crisps
These crunchy, flavorful chips are easy to make and perfect for snacking on their own or dipping into your favorite spreads and dips. In this recipe, you learn how to transform your sourdough starter into delicious pita chips in just a few simple steps. With their satisfying crunch and tangy sourdough flavor, these chips are…
Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices
These Sourdough Discard Crisps are made with JUST sourdough discard, seasoning, and spices. It is the best way to use up your sourdough discard and easily and quickly transform into something delicious. The one thing that bothers me about making sourdough discard crackers is that I have to use extra flour. And personally, with a…
Mexican Hot Chocolate & Walnut Cantuccini
Cantuccini is an Italian twice-baked cookie aka biscotti that is traditionally made with no fat. They are harder than most biscotti and are made to be eaten dunked in hot coffee, tea or wine. Because of their hardness and dryness, they are shelf-stable and are perfect for gifting. Hot Chocolate is a beverage that originated…
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…
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…
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….
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….
Overnight Sourdough 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…
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…
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….
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 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 is a pastry made with enriched bread and frangipane– think toast topped with almond croissant filling. I had it for the first time about a year and a half ago when I saw it on a menu at a trendy bakery. I didn’t recognize the name and was intrigued….
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…
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…
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…
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,…
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…
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 great! 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:
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 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…
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…
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!…
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…