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…

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,…

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…

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….

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…

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…

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…

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…