by jessica yoon
This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking.
A lovely banana cream pie that’s layered with lots of flavors. This recipe contains all the classic elements with the addition of a few elevated twists.
This Darjeeling tea macaron with yuzu is full of floral aromas and delicate flavors. It’s a great recipe for those who are looking to tackle a big-ish baking project. Even if you’re intimidated by the techniques don’t worry, because flops taste just as good as ones that turn out perfectly.
These flaky hand pies are filled with sweetened adzuki beans and cream cheese. Slightly sweet and a little tangy, this is a great recipe for those who love Asian baked goods.
It’s Valentine’s, Galentine’s, or Friday night (whichever excites you the most!). Why not make it extra special with these chocolate raspberry choux au craquelin? They are streusel topped cream puffs filled with chocolate pastry cream, raspberries, and chantilly. They’re fluffy, frilly, and tickled with pink, but despite all the pomp and air, these cream puffs are oddly comforting and easy to eat–by which I mean multiple quantities can be consumed without feeling terribly full. Don’t they sound perfect for a day like February 14th?
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