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
Category: Desserts
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)
Easy Rum Cake (Doctored Mix)
Cake: one box yellow cake mix (see note below) one 3.4-ounce box instant vanilla pudding mix 4 large eggs 1/2 cup water 1/2 cup canola or vegetable oil 1/2 cup dark rum (I used Meyer’s Dark Rum) 2 to 3 teaspoons vanilla or coconut extract (I used coconut) Rum Sauce: 3/4 cup unsalted butter (1… Continue reading Easy Rum 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 (eggless version)
1 cup / 250g Jackfruit 1/2 cup /100g sugar 1 cup / 232g Heavy cream/whipping cream 1 cup /226g coconut milk I used canned one, if you are using fresh use first press one Cook jackfruit with 1/4 cup sugar in a medium sauce pot for 30 minutes at low flame. Once it is cool… Continue reading Jackfruit Ice Cream (eggless version)
Jackfruit Jam
1 1/2 lbs jackfruit pods, without seeds or membranes, cut into strips or diced 1/2 cup sugar 1 cup water Lime wedges Add the jackfruit, sugar and water to a non-stick pot and bring to a gentle simmer, stirring often. Cook till the water has reduced by half and the jam has a thick marmalade… Continue reading Jackfruit Jam
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 Almendrados (Almond-Lemon Macaroons)
2 cups whole blanched almonds, plus about 30 almonds for decoration 1 cup granulated sugar 1 large egg Finely grated zest of 1 lemon Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough.… Continue reading One-Bowl Almendrados (Almond-Lemon Macaroons)
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
3-Ingredient Oatmeal Cookies
1 1/2 cups (149 grams) rolled oats 3/4 cup (160 grams) packed light brown sugar 1/2 teaspoon kosher salt 3/4 cup (188 grams) well-stirred tahini 2 tablespoons cold water Heat the oven to 350°F. Line two sheet pans with parchment or silicone mats. Add the oats, brown sugar, and salt to a medium bowl. Use… Continue reading 3-Ingredient Oatmeal Cookies