Ch. 54: Let’s do the Cinnamon Apple Twist Bread

We still had a bunch of apples left over from a family friend- even after using a couple for those apple pie cookies. And so I scoured my typical sources for a recipe to use up a good amount of them. One recipe that came up was for Cinnamon Apple Twist Bread from King Arthur…

Ch. 53: What’s more American than Apple Pie Cookies?

A lot of what comes out of my kitchen is a result of what I have lying around. I made a pumpkin pie for a friend last week, and still had a disc of pie dough just sitting in the fridge. We’d also been given a whole bag of green apples, yet I couldn’t bring…

Ch. 52: Not Your Classic Chocolate Chip Cookies

I’ve eaten a lot of chocolate chip cookies in my day- with everyone and their mom (literally) swearing that theirs is the best. Many of them have been great, some not so much. It’s always surprising to me just how varied CCC’s can be (I’m one for abbreviations, sue me). Some like ‘em thick, some…

Ch. 51: Soft & Fudgy Brownie Cookies

Though the COVID cases still continue to rise here on Guam, I oddly enough don’t seem to have as much free time as I once did when lockdown first hit. Many companies, mine included, have ramped up, so I don’t have the free time to bake a cake or some intricate dessert the same way…

Ch. 50: Don’t be self-Conchas

When I lived in San Francisco, there were dozens of markets near my apartment that catered to just about every culture you could think of. Russian, Chinese, Hawaiian and Japanese were a few that I frequented to get my fix of authentic goodies. One shop I went to a lot was this Mexican market that…

Ch. 49: This is how we Giraffe Swiss Roll

There’s just something about Swiss Rolls that I love. They’re pretty common here- with even our little donut shops selling them in all kinds of flavors and colors. Unfortunately, they usually love something to be desired, with a dried out cake and pretty plain whipped cream. I try not to be a hater, but it…

Ch. 48: The Stunning Ube Milk Bread

It’s no surprise just how powerful a good food photo can be. I mean, scroll through your Instagram feed and you’ll find dozens of food pics or foodie shots as I call them- each more tantalizing than the last. When you follow enough baking accounts like I do, these become far more frequent. One such…

Ch. 47: Open Sesame: Marbled Tahini Cookies

Last December, NYT Cooking (yeah I didn’t know that was a thing, either) released a video called “12 Christmas Cookies That Will Impress Everyone You Know” and sure enough it impressed me. Within the video, Susan Spungen walks through each of these stunning and what I assume to be utterly delicious cookies that have the…

Ch. 46: Incredibly Soft Banana Whoopie Pies

My parents had picked up a whole bunch of local bananas from a food stand the other day, and had tasked me to make something before they go bad. I honestly didn’t want to make any more banana bread- having seen that quarantine trend come and go faster than the year has gone by- seriously,…