Is there anything better than Thai coconut sticky rice with mango? It’s such an easy dessert to make and I highly recommend you make this ASAP!
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The coronavirus may be taking over our lives lately but atleast we still have cookies. I haven’t baked in over a month. No time due to life, realy. But when I found myself buying treats at the bakery below my office three times in a week over a two-week period I knew it was time for me to start baking again. Thank god these chocolate crinkle cookies were a breeze to whip up!
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Anyone remember Dad’s Cookies? I loved those cookies growing up. In fact, my dad still buys those and always has them in stock whenever I go over to his place. They are store-bought, however, so I thought, “Why not make my own version?”. So, here we go: the first version of the classic oatmeal raisin cookie.
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Who is a fan of rice pudding? Not me! Er, well, it’s not something I ever grew up with or have ever craved. But when impromptu girls nights happen and the theme is Indian, you whip up an Indian-style rice pudding. I present to you: kheer.
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Miso might be my favourite ingredient right now to use, especially in sweet applications. Its saltiness and rich umami flavour works so well in sweet desserts. It gives depth to what would have a very simple and nutty cookie. I was seriously blown away at how much flavour this cookie had and how easy it was. Adding to my roster!
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I love myself a good European citrus cake. Okay, maybe borderline obsessed but they are just SO GOOD. Not too sweet, perfect crumb, and suitable at any time of the day. The Portuguese bolo de laranja is no exception. I made this for a party and if you’re looking to feed a crowd, look no further. A breeze to make and a cake that stays moist for days… I don’t think you need anymore excuses to not make this cake.
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Can this title be any longer!? Like any Momofuku Milk Bar recipe, the title is as long as the list of ingredients and components it has. This classic Milk Bar recipe is pretty much foolproof. I followed the recipe to almost a complete tee and it was to die for. A bit too sweet for me but satisfies all my needs when I’m missing NYC.
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Who knew you could make French meringues out of…bean liquid? Seriously guys, it’s a thing. I’m no stranger to the aquefaba movement but I just had to share this basic foundational recipe with you guys. Completely convincing and 100% vegan - don’t even think about wasting another carton of eggs to make meringues ever again! Recipe after the jump!
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Is there a better combination of pear and bleu cheese? It’s such a classic combination and can gravitate equally to both a savoury and sweet scale. In this application, it’s best served as a dessert. Instead of presenting a simple cheese plate, why not marry both fruit and cheese into a a beautiful crumble? Your guests will be asking you for the recipe for days (as mine did!).
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When a British asks you to bake a Bakewell tart, you just do it…but with my own spin on it, of course! A deliciously gooey tart that can be assembled from start to finish in less than an hour. Even works well baking a couple day ahead for those busy weeks! Subtle sweetness and richness. A must make.
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