This post has affiliate links. Mango pudding is my go-to dessert when I have dim sum. It’s something I’ve eaten since childhood and I haven’t grown out of it. When the push cart with dessert comes around to my table I always peer inside to search for the dessert, hoping it’s in a heart mold because that’s the traditional shape and my favorite. The server will place the dish on the table and then pour evaporated milk on top. I always ask for more because I like the pudding drowning in it. Typically the pudding is made from a mix which I don’t mind, I will still order it, but I wanted to create ..read more

This recipe is my take on the amazing ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out. Concord grape sorbet was swirled with fior di latte soft serve, in a peanut butter cookie crust. There was a layer of passion fruit pate de fruit that ..read more

Shortbread is my favorite kind of cookie and I was inspired to create my own recipe to celebrate the Ted Lasso series finale. There are few ingredients so each one is crucial to the outcome. The two most important things are the butter and salt. I use half European and half American butter. I first tried a batch using all European and it was much more flavorful than American style butter but the shortbread were too rich. The 50/50 mix was the perfect balance. As for the salt, I use a generous amount because it really brings out the butter flavor. I added a bit of rice flour to give the cooki ..read more

Ingredients: Dough: 1 1/4 cups all purpose flour 2 tablespoons granulated sugar 1/2 teaspoon kosher salt 8 tablespoons cold, unsalted butter, cut into 1/2″ cubes 3 tablespoons ice cold water 1 large egg, beaten for egg wash Coarse sanding sugar for sprinkling Filling: 3-4 small apples, peeled, cored and cut into 1/4″ slices 2 tablespoons butter, melted 3 tablespoons granulated sugar Apricot jam for glazing Directions: For the dough: In a food processor, add the flour, granulated sugar and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small pe ..read more

Ingredients: Crust: 1 1/4 cups all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 8 tablespoons cold unsalted butter, cubed 3-4 tablespoons cold water 1 teaspoon cornstarch Filling: 2 tablespoons unsalted butter 3 pounds mix of baking apples (I used Granny Smith and Pink Lady), cut into 1/4″ slices 1/4 cup firmly packed light brown sugar 1/3 cup granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons lemon juice 2 tablespoons all purpose flour 1/4 teaspoon kosher salt Crumb Top: 1/2 cup rolled oats 1/4 cup granulated sugar 3 tabl ..read more

I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but this pan makes them just a bit more special. I love the intricate design and how the result is one GIANT cookie. There is a recipe booklet included and the recipes are very simple, all 4-5 ingredients. I’ve adapted one here and added more details about how I prepared the cookies. Giant Lemon Shortbread Cookie/Wedges Recipe adapted from the shortbread pan packaging Ingredients: 1/2 cup butter at room temperature 1/4 cup confectioners’ sugar, unsifted 2 teaspoons grated lemon zest 1 cup all-purpose ..read more

Caramel-Crunch Chocolate Chunklet Cookies made from Dorie Greenspan’s Sweet, Salty & Simple When the weather gets cooler, I like nothing more than warming up by turning on the oven and trying a new recipe. I’ve compiled a list of cookbooks out this fall and holiday season that I’m most excited about. Hope this inspires you to add to your collection or gift to a fellow cook or baker. Note: I’ve tried to link to the author’s personal page if possible so you can get a bit more info about the book. BAKING Baking with Dorie: Sweet, Salty & Simple Dorie Greenspan The Cake Book Rebecca Firth ..read more

flour + water’s Pesto Recipe Recipe by Chef Thomas McNaughton Ingredients: 2 cups loosely packed fresh basil leaves 1/2 cup (118ml) extra-virgin olive oil 1/4 clove garlic, sliced 1/2 teaspoon kosher salt 3 tablespoons finely grated Parmigiano-Reggiano cheese Directions: Bring a pot of salted water to a boil over medium-high heat. Have ready a bowl of ice water. Blanch the basil leaves in the boiling salted water for 30 seconds. Remove the leaves with a spider (or other handheld strainer) and quickly shock them in the ice water bath to stop the cooking (this sets the chlorophyll and help ..read more

Ingredients: Filling: 16 ounces frozen pitted cherries 1/2 cup granulated sugar 1/4 teaspoon of kosher salt 2 teaspoons lemon juice, plus 1 teaspoon zest 4 teaspoons cornstarch dissolved in 1 tablespoon water 8 ounces cream cheese, softened 1/4 cup granulated sugar Pastry: 1 17 ounce package frozen puff pastry, thawed 1 beaten egg for brushing Turbinado sugar for sprinkling Directions: In a saucepan over medium heat, add the frozen cherries, sugar, salt and lemon juice. Bring to a simmer and cook, stirring occasionally, until the cherries start to release their juices about 5 minutes. Stir ..read more

Ingredients:190g unsalted butter, room temperature 75g confectioners’ sugar, sifted 1 pinch fleur de sel or other flake salt 1 pinch vanilla powder* 1 large egg white, room temperature 225g all purpose flour 200g dark chocolate *I made my own vanilla powder with saved vanilla pods that had steeped in dairy, then washed and dried. I put them in the spice grinder until finely ground. This will be stronger than purchased vanilla powder that has additives like cornstarch. For 1 pinch, I used 1/8 teaspoon powder. If you wish to substitute, the conversion I found was 1/2 teaspoon vanilla powder = 1 ..read more