Category: Desserts

Pandan Custard Cake

80 gr egg yolks about 4 egg yolks (reserve whites) 125 gr butter unsalted, melted 250 ml pandan juice (see note) 250 ml coconut milk or whole milk 150 gr granulated sugar 115 gr cake flour 1/8 tsp salt 1 tsp pandan essence optional MERINGUE: 120 gr egg whites about 4 egg whites FOR DUSTING:… Continue reading Pandan Custard Cake

Mixed Berry Crostata

163 grams (1 1/4 cups) unbleached all-purpose flour, plus more for dusting 33 grams (2 1/2 tablespoons) white sugar 1/4 teaspoon kosher salt 8 tablespoons (1 stick) salted butter, cut into 1/2-inch cubes and chilled 3 tablespoons cold water 3 cups mixed raspberries, blueberries and/or blackberries 3 tablespoons turbinado sugar, divided 1 large egg white,… Continue reading Mixed Berry Crostata

Watergate Cake (Doctored Mix)

FOR THE CAKE Unsalted butter or vegetable oil, for greasing the pan One (15.25-ounce/432-gram) box white cake mix, such as Duncan Hines One (3.4-ounce/96-gram) package pistachio instant pudding and pie filling mix, such as Jell-O brand 1 cup (240 milliliters) vegetable oil 3 large eggs, at room temperature 1 cup (240 milliliters) club soda or… Continue reading Watergate Cake (Doctored Mix)

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

Strawberry Drop Biscuits (with variations for other fruit)

1 1/2 cups/190 grams all-purpose flour 1/4 cup/50 grams granulated sugar 4 teaspoons baking powder 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit 6 tablespoons heavy cream, plus more if… Continue reading Strawberry Drop Biscuits (with variations for other fruit)

Triple Coconut Cake

FOR THE CAKE Nonstick baking spray with flour 2 1/2 cups (313 grams) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup (240 milliliters) unsweetened full-fat coconut milk 1 teaspoon vanilla extract 2 cups (400 grams) granulated sugar 3/4 cup (170 grams) unrefined coconut oil, at room temperature 8 tablespoons (1 stick/113… Continue reading Triple Coconut Cake

German Chocolate Cookies

1 cup/128 grams all-purpose flour 1/2 cup/47 grams natural cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons/113 grams unsalted butter (1 stick), at room temperature 1/2 cup/101 grams granulated sugar 1/2 cup/110 grams packed dark brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups/128 grams lightly toasted,… Continue reading German Chocolate Cookies

Jackfruit Ice Cream (condensed milk version)

Ripe jackfruit – 10 Fresh cream – 200 ml medium fat Condensed milk – 1 cup Wash the jackfruit and remove seeds. Add jackfruit to blender and puree it adding very little water. Chop 3-4 jackfruit into small pieces and keep aside. Take fresh cream in a mixing bowl and beat using hand whisk or… Continue reading Jackfruit Ice Cream (condensed milk version)

Jackfruit Ice Cream (standard version with eggs)

4 egg yolks, whisked 1/2 cup sugar, or to taste 1 1/2 cups milk 1 1/2 cups heavy cream 1 1/1/2 cups jackfruit jam (see related recipe) In a saucepan heat the milk on a low flame till just warm. Add the sugar and dissolve. Add a couple of tablespoons of the warmed milk to… Continue reading Jackfruit Ice Cream (standard version with eggs)

Italian Almond Cookies

2 cups/290 grams blanched almonds (or equivalent weight in almond flour) 2/3 cup/130 grams granulated sugar 2 egg whites 1/2 teaspoon almond extract Confectioners’ sugar, for dusting Amarena cherries or whole unblanched almonds, for garnish (optional) Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a… Continue reading Italian Almond Cookies

One-Bowl Rose and Almond Ghriba (Moroccan Cookies)

2/3 cup/100 grams confectioners’ sugar, for coating 2 3/4 cups/300 grams ground almonds 1/3 cup plus 1 tablespoon/80 grams granulated sugar 2 large eggs 2 tablespoons unsalted butter, softened 1 heaped teaspoon baking powder 1 teaspoon rose water 1/2 teaspoon kosher salt Heat the oven to 350 degrees. Line a cookie sheet with parchment paper.… Continue reading One-Bowl Rose and Almond Ghriba (Moroccan Cookies)

One-Bowl Lemon Meltaways

1 cup/227 grams unsalted butter, softened 2 cups/246 grams confectioners’ sugar 1 tablespoon packed finely grated lemon zest 2 tablespoons fresh lemon juice 1 egg yolk 2 cups/255 grams all-purpose flour 1/4 cup/32 grams cornstarch 1/2 teaspoon kosher Add butter, 1 1/4 cups/154 grams confectioners’ sugar, and lemon zest to the bowl of a stand… Continue reading One-Bowl Lemon Meltaways

One-Bowl Salted Pistachio Shortbread

3/4 cup/95 grams shelled, raw pistachios, almonds, hazelnuts or walnuts 1/3 cup/40 grams confectioners’ sugar, plus more for dusting (optional) 1/2 cup/115 grams unsalted butter (1 stick) 1/2 teaspoon kosher salt 3/4 cups/95 grams all-purpose flour Nonstick spray or softened butter, for greasing Flaky Heat oven to 350 degrees. Process pistachios in a food processor… Continue reading One-Bowl Salted Pistachio Shortbread

5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

Bread pudding 1 (1-pound) challah loaf 3 cups half-and-half 1/2 cup dark brown sugar 2 tablespoons pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 2 large egg yolks 1 tablespoon unsalted butter, more or less for greasing the pan Salted brown sugar sauce 1 cup dark brown sugar 1/2 cup half-and-half 2 tablespoons… Continue reading 5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

3-Ingredient Nutella Brownie Cookies

1 1/4 cups (371 grams) Nutella 1/2 cup (64 grams) all-purpose flour 2 large eggs 1 pinch flaky salt, plus more as needed for sprinkling Heat the oven to 350°F. Line two baking sheets with parchment or silicone mats. Combine the Nutella, flour, and eggs in a mixing bowl. Stir until smooth. The batter will… Continue reading 3-Ingredient Nutella Brownie Cookies