sweet little treats
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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
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
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.
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 :)
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
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!!!
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
this pie has two layers - the bottom being the black sesame eggy sweet custardy goodness, and the top being a cinnamony floOoooofy pumpkin chiffon.
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 ;)
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.
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.
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
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
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!
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!
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.
the first time i witnessed a galette being made will forever hold a special place in my memory bank.
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.
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!
have you ever felt that feeling where you’ve tried something, failed, tried again, failed, almost gave up, tried again and failed, tried again while squeezing every ounce of hope out of you and finally got it right?
i recently posted an instagram story of this makgeolli sponge cake and i’m pretty sure the friends who reached out expressed just as much excitement as i did when my mom made it for the first time.
they're crunchy, flaky, and buttery as a traditional scone should always be. then you get to the center and enter a realm of mochified scone innards with oozing chunks of sweet ol' bananas complemented by the nuttiness of black sesame seeds
the cake was moist, tart, chocolatey, and lemony. it was really was a delight. my mom even invited a few of her ajuma friends and daughters over to enjoy. this cake's lifespan was just a few hours, which is always a great thing :)
if someone asked me to represent the essence of my mom in a cookie, i would bust out this recipe.
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