It’s been pretty hot here in Chicago, so naturally, I’ve got ice cream on my mind. Last week it was all about my Baskin-Robbins-inspired Jamoca Almond Fudge Cupcakes, and this week I’m throwing it back to my two favorite summer fruits: strawberries and lychee. These Creamy Strawberry Lychee Popsicles are a cinch to make and taste better
If you love matcha, then you are going to love these Baked Double Matcha Doughnuts. The doughnut and the glaze are packed with matcha flavor that you just can’t miss. These doughnuts are kind of cakey like your typical boxed grocery store ones but way better. They’re also topped with sliced almonds because, while I may
I’ve said it once, and I’ll say it again—red bean is the best bean. I’m always trying to think of new ways to use red bean in my desserts because it’s sweet without being overbearing. For example, these Red Bean Mochi Waffles are the perfect combination of crispy, chewy, and sweet without needing any other
Last week I revisited my love for Ube with my Baked Ube Coconut Doughnuts, and now I’m introducing you to another flavor I love: Pandan! These Pandan Madeleines are rich, buttery, and absolutely delicious! They’re a Southeast Asian twist on a French classic and I’m betting you’re going to love them. For those of you who’ve
I have four magic words for you: Baked Ube Coconut Doughnuts. Yes, you read that. Last year, I dipped my toe into the ube world, when my cousin mentioned it to me. As a result, I created two recipes: homemade Ube Halaya and Easy Twisted Ube Mochi Bread. And let me tell you, I was surprised
I’m in love and I don’t care who knows it! Kudos to you if you get that movie reference from Elf (my FAVORITE Christmas movie). Back to the point: I’m in love with these Matcha-Dipped Chips with Sesame Seeds. I am obsessed with salty-sweet foods—especially in snack form. I’m a 24/7 snacker, so a snack
If you love red bean like me, these Vanilla Red Bean Mochi Cupcakes are right up your alley. These cupcakes are really simple to make and they’re gluten free! Whaaaat? You’re probably wondering if you’re reading the same blog, but you’re in the right place–I promise. I’ve never dabbled in gluten free recipes because I’ve never needed to eat gluten free. It’s just a coincidence that I love mochi and it happens to be made with rice flour which is gluten free. Yay! These cupcakes are perfectly unassuming with a secret red bean surprise inside. These cupcakes are rich with vanilla and they are moist and chewy from the mochi. Also, they’re not overly sweet like regular cupcakes. I love that I can come home after a long day, throw these guys in the oven, and have the perfect little dessert in no time. Don’t hesitate to give this recipe a test run–you won’t regret it!