by jessica yoon
This simple smash cake is made with wholesome ingredients and sweetened with fruits only. It can be dressed up with Greek yogurt frosting for a baby’s 1st birthday, or served without for an easy and nutritious everyday treat.
A steamed Korean rice cake filled with kabocha squash or Japanese pumpkin and covered with a slightly sweet mung bean crumble.
Happy New Year! Does anyone else feel like 2020 is going to be special? Not only is it the start of a new year but also a new decade, which feels a little bit like opening the first page of a sequel novel–you already know the characters but you have no idea where their stories will travel.
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Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. So instead of hunting down something that may or may not exist, I decided to create my own pumpkin dessert that I wish existed out there in the marketplace.
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This post is part of a 30th birthday dinner party series.
Before I left New York a year and a half ago, I stocked up on one of my favorite tea blends called the White Duke from Bellocq, a beautiful tea atelier in Greenpoint, Brooklyn. The tea blend is similar to an Earl Grey, but is made with white tea leaves instead of black making it lighter on the palate. I used it to make a chocolate Earl Grey mascarpone cake to cap off the birthday celebrations of my dinner party. Despite the fancy ingredients, this is really a simple black and white cake that looks sophisticated, but is fairly easy to make.
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