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. 44: Banana Custard Cake, Quarantine’s Rightful Queen

With lockdown restrictions lifting here, I feel like the whole banana bread craze has come and gone. Not sure if that has to do with it not being so trendy anymore, or perhaps everyone’s just tired of cooking and baking for themselves (I resonate, wholeheartedly). I’d been watching through Emma’s Goodies, a new favorite Youtube…

Ch. 43: The Rustically Delicious Salted Butter Apple Galette

After clearing out the fridge, we ended up with a bag of small apples that we just didn’t have anywhere to put them. “Can you make something with this?” is a phrase that gets asked around a lot here. And sure enough I could. There’s just something about apples that make for really delicious pastries…

Ch. 42: Leche, Chocolate Tres Leches Cake

I’m always looking for new cake recipes. Unlike most desserts, cakes seem to be pretty simple to put together but tend to have good results. I mean other than the cake falling apart or being dry, there’s not much you can do to a cake to make it taste bad. I’ve been doing a lot…

Ch. 40: The Sweet & Salty Blueberry Miso Crumb Cake

I’m always looking for some new and innovative flavors to try out whenever I’m searching for recipes. I tend to leave that to the experts who seem to have an endless supply of ingredients and all the time in the world to mess up- I mean that is their job. For me, I’m weary of…

Ch. 39: Surprisingly delicious Paleo Brownies

It’s not a secret that I don’t believe in diets for this project. I mean, a quick browsing of each of these recipes and you’ll see vice after vice, all of which end up on the “do not eat” list of some diet. I never said dessert was healthy. However, that’s not to say that…

Ch. 38: A Five Star Cinnamon Star Bread

There are those recipes that you just see everywhere but never feel the inclination to make. These star type breads often come to mind- being whipped up with store-bought puff pastry and simple fillings. I think I’ve reached that point in my baking journey where I often pass those over in hopes for more of…