ssuk strawberry swiss roll cake
she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket
ssuk {korean mugwort} cheesecake
ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist
persimmon pavlova
one thing i did with a traditional pavlova recipe (along with the addition of persimmons) is brown the edges so that it tastes like toasted marshmallows
four layer guava cheesecake
it’s tart, creamy, fruity, rich, fluffy, smooth, crumbly perfection in each bite. whenever i’m out in LA, oly and megan are truly my pals for life because they suggest a bottle (or remember that time we shared a magnum and a bottle between the three of us?!) of natural wine with a few slices of guava heaven.
chestnut cream gomboppang buns
your hands will also learn the feeling of how light and pillowy the dough should be before proofing and baking, which is a special skill that you can keep in your back pocket for the future when you feel like making the rest of your korean pastry dreams come true :)
salted sesame chocolate chip culture cookies
sharing warm cookies for your friends, family, coworkers, and maybe strangers to spread a little more joy in this world doesn’t seem like such a bad idea
strawberry & matcha fortune cookies
fortunes actually work because she opened a cookie that said “many exciting changes are coming your way” and guess freaking what?! she got engaged just a few days later!!!
cranberry yakshik {sticky rice cakes}
i hope you give this festive yakshik with cranberries, pumpkin seeds, and chestnuts a try this holiday season…though, the bright pink color may confuse your halmoney and eemos! :D
black sesame custard pumpkin pie
this pie has two layers - the bottom being the black sesame eggy sweet custardy goodness, and the top being a cinnamony floOoooofy pumpkin chiffon.
pat bbang {red bean cinnamon cardamom buns}
enjoy them with hot black coffee on these seemingly dreary mornings or even stash seven away in your lover’s bag to enjoy each day of the week while you’re away ;)
my favorite buttermilk strawberry shortcakes
i hope you’re out there in the world enjoying strawberry season and maybe even thinking of whipping this together to show your mama some love in the form of buttermilk shortbread.
carrot zucchini flower cakes with lemon cream cheese icing
the zucchini and olive oil all lends rich moistness along with satisfaction from knowing that you’re getting in some healthy fats and vegetables in by way of cake.
milk tea panna cotta
i’d like to think that i’ve come a long way from the dark age, and this milk tea panna cotta is the perfect representation of that
yuja madeleine cookies and a farewell apéro
madeleines are french cake cookies that are airy and buttery, and adding in yuja (or in widely known as yuzu), a bitter and bold citrus flavor that’s familiar to my korean tastebuds
banana tiramisu birthday cake
if a tiramisu, magnolia bakery’s banana cream pudding, and milk bar’s birthday cake had a threesome and made a baby – this is it!
maple glazed persimmon donuts
if you have softened persimmons laying around, now is the time to mash them up into a puree and make airy spongey donuts and top them off with a sweet earthy maple glaze!
eggy dan tat pie {egg custard pie}
if you were to reincarnate yourself as a pastry, which one would it be? mine would surely be this eggy jiggly creamy custardy buttery sweeeeet egg dan tat pie.
persimmon galette and an intern’s memories of cubed butter
the first time i witnessed a galette being made will forever hold a special place in my memory bank.
baklava hotteok
it's elevating that everyday economical (but still delightful) hotteok by serving it on a lace doily with rose cut outs (not a paper towel), and topping it off with some lux creamy cinnamony pistachios.
shikhye granita
as consolation to those out there in that 115-degree weather, i turned shikhye, a drink that i've known to help cool down during the summer, into an even cooler drink by turning it into a granita!