I made a parfait for a contest in earlier this year. Unfortunately, I didn’t place, but I still wanted to share the parfait now that the contest is over. I made it just as I got back from a flight and the plastic cups are from the airport. I based the filling off of this recipe.
I made it for the character of Cloud Knight from Yu Wo’s the Legend of Sun Knight novels. I based the food off of a drink found in the Legend of Sun Knight Volume 5 Extra (full novels can be found here). Here’s what I wrote as the original description below.
From the 37th Sun Knight (but really Aldrizzt) to the 38th Cloud Knight. Aldrizzt felt bad that Neo stole Demos’ blood, ahem, I mean plum-rose juice. He wanted to give this to Demos’ this as a consolation gift, but unfortunately, he couldn’t find him.
Plum and Rose Parfait
- 1 C Mascarpone
- 1/4 C Sugar
- 2 Egg Yolks
- 1 T Milk
- Pinch of Salt
- 1 T Rosewater
- Red Plum Jam
- Almond cookies
- Garnish (Whipped cream, whole cookies, red fruit)
- Whisk together the mascarpone, sugar, yolks, salt, milk, and rosewater.
- Smash the almond cookies.
- In parfait glasses, layer the mascarpone mixture, jam, cookie bits, and repeat.
- Top this off with whipped cream, a whole cookie, and red fruits.
It’s winter break so my roommate and I are clearing our fridges in preparation for going home. My roommate had a ton of apples leftover. I scoured my cookbooks and everything required was stuff we didn’t have or needed much fewer apples than we needed to dispose of. Crisp-making is my pastime so I decided to make an apple crisp, I also used my roommate’s leftover clementines in place of the traditional lemon. I remembered seeing that Molly added Hawaij to her apple pie so I decided to do the same with my crisp. My roommate ended up liking it so much they got second helpings. I always base my crisps off of this recipe.
- 9 Apples (Peeled and Sliced Thin)
- Juice of 2 Clementines (or other small sweet oranges)
- 4 T Brown Sugar + 1 C Brown Sugar (Separated)
- 2 t Hawaij Coffee Spice
- 1 T Orange Blossom Water
- 3 T Flour + 1/2 C Flour (Separated)
- 1/2 C Oats
- Pinch of Salt
- 1 Cubed Stick of Butter
- Preheat the oven to 415°F/213°C.
- Mix together the apple pieces, clementine juice, 4 T brown sugar, hawaij, orange blossom water and 3 T flour.
- Mix together the 1/2 C flour, oats, 1 C brown sugar and salt.
- In the oat mixture, combine the butter as you would butter for scones. That is, you need to mix it in with your fingers until the butter chunks are no bigger than peas.
- Dump the apple mixture in a pan, top it with the oat crumb mixture.
- Bake this in the oven for 20 minutes, then turn the oven down to 375°F/190°C and let cook for 15 more minutes.
- Take it out and let cool or enjoy immediately with your toppings of choice. If you let it cool the orange blossom flavor is more noticeable. As we are leaving for the break we have no fun toppings left in the fridge.
My friend expressed a desire to make cheesecake so I decided to oblige. I went through the list of recipes I got from my great aunt a few years ago until I found her yogurt cheesecake recipe. I changed it up a bit measurement-wise and a bit ingredient-wise as well. She threw in fruit (like fresh blueberries) and used honey-ed yogurt. My friend wanted a smoother interior and the student store only sells Greek yogurt, so those components were changed. We also used two big oatmeal cookies from the student store to make the crumbs. Since I was playing around with the measurements so much I decided to put in the exact metric system units I used. We ate our cheesecake with another one of our friends who brought some lavender milk tea.
- 1 ½ C (180 g) Oatmeal Cookie Crumbs
- 3 T (42.5 g) Softened Butter
- 1 1/2 t (3.5 g) Gelatin Powder
- 6 T (a little under 1 dL) Boiling water
- 1 C (225 g, 8 oz) Room Temperature Cream Cheese (usually a small package size)
- 5 T (60 g) Sugar
- 1 t Vanilla
- ¾ C (170 g) Plain Greek Yogurt
- Red Jam to design the top with (I used Plum)
- Mix the cookie crumbs with butter to form a paste.
- Cover the bottom of the chosen pan (mine was 7 in/17 cm wide 1 ½ in/3.8 cm tall) with wax paper and then cover it with the smashed cookie mixture. Press the cookie mixture down into the pan and throw in the fridge or freezer until needed again.
- Mix the gelatin powder and boiling water. Let it bloom.
- Mix the cream cheese, vanilla, sugar, and yogurt.
- Mix the gelatin into the cream cheese mixture.
- Take the pan out of the fridge/freezer and pour in the cream cheese mixture. Smooth it as best you can with a spatula.
- Use a spoon to make a thick line with the jam on the top and use a sharp object to create a pretty design in the cheesecake (this recipe has a better explanation).
- Put back in the fridge and let sit overnight or for a few hours until firm.
It’s pear season, and also almost time for Halloween. I’ve been thinking of poaching pears in agua de jamaica for a while, and I based my poaching liquid off my favorite recipe for the drink in Adrianna’s The Year of Cozy. Sadly, my local market was out of oranges (which Adrianna uses in her recipe), so I used grapefruit. Grapefruit turned out to be a fantastic choice for the poaching liquid, as its acidity compliments that of the hibiscus. I actually ended up drinking the leftover straining liquid with water and it was great… Anyways, here’s the recipe.
Serves two + 1 drink
- 1/2 C Dried Hibiscus Flowers
- 1 T Vanilla Extract
- 2 T + 2 t Sugar
- 1 1/2 C Water
- 1/2 C Ruby Grapefruit Juice
- 2 Peeled Pears
- Ice Cream to Serve
- Mix together all the ingredients except the pears and ice cream. Bring them to a boil and then simmer for 10 minutes.
- Put the peeled pears in and simmer for 25 minutes, flipping every 5 minutes.
- Let the pears cool in the liquid (at this point I ran to 7-Eleven for ice cream).
- You can drink the liquid after straining (I did this after adding water) or boil it down into a syrup for serving.
- Serve the poached pears with ice cream and enjoy!
Some of my friends from my new hall in college are vegan so I decided to make a cool baked good for them. Before moving into my dorm I also purchased a bunch of cool extracts like mango, lychee, and ube to experiment with. Using the mini donut pan I got for my birthday last year, I made these fun treats.
Makes 12 Normal Baked Donuts or 12 Mini Donuts + 5 ½” (14 cm) Cake
- 1¾ C Flour
- 1 C Sugar
- 1 ½ t Baking Powder
- ¾ t Salt
- ¼ C Bland Apple Sauce
- ½ C Coconut Milk
- 1 ½ t White Vinegar
- ¼ C Vegetable oil
- 1 t Mango Extract
- ¼ C Water
- 3 C Powdered Sugar
- 2 T Agave Syrup
- 4-5 T Coconut Milk
- Preheat the oven to 375°F (190°C).
- Mix together the coconut milk and white vinegar together in a large bowl.
- Mix together all the dry ingredients for the donuts in one bowl.
- Mix the apple sauce, oil, extract and water with the coconut milk-vinegar mixture.
- Slowly whisk the dry ingredients into the wet ingredients and mix until smooth.
- Spoon the batter into your greased pans of choice.
- If making the normal donut pan cook for 15 minutes or until a toothpick comes out clean. If using the mini donut pan bake for 10 minutes or until a toothpick comes out clean. If making it in a 5 ½” (14 cm) cook for 30 minutes or until a toothpick comes out clean.
- After you remove the donuts/cake from the pan, let them cool and start to prepare the glaze.
- Whisk all the ingredients together for the glaze.
- Dip the cooled donuts in the glaze to coat them and pour the rest over the mini cake if you decided to make it.
- Decorate if you see fit and enjoy!
I am a HUUUGE fan of Bee and Puppycat! So much so that I themed the birthday where I became an adult after it.
Instead of a cake, I made Puppycat Sufganiyot based off of the donut from the cover art of the first episode. I made the actual sufganiyot by taking My Name is Yeh’s dough and filling it with A Brown Table’s blueberry chocolate jam to achieve that midnight sky look. I decorated it with strawberries, chocolate, a leaf and sour cream frosting.
For my main dish I served the “perfect sandwich” from the comic books using this bread, herby goat cheese, lox, spinach, hardboiled eggs (I didn’t fry them because I wanted to serve finger sandwiches), and avocado.
The teas shown in the right picture came from Emma Mctea’s Bee and Puppycat blends, all of which are excellent.
Unrelated to my birthday party, I also decided to use the lamb curry from Japanese Soul Cooking to recreate the above screen capture.
I have made a series of tea blends with Adagio. I was making a cake roll and I thought the Spilled Milk Tea I had made would go well with what I was doing, so I went along with that feeling and made this cake roll. Its based off this recipe.
- 4 Eggs, separated
- ¾ C Sugar
- 1 T My Spilled Milk Tea (finely ground)
- 2 t Vanilla
- 1 t Almond Extract
- ¾ C Cake Flour
- ¾ t Baking Powder
- ¼ t Salt
- ½ C Almond Butter
- ¼ C Cream Cheese
- ½ C Powdered Sugar
- 1 ½ C Heavy Cream
- 2 T Chocolate Syrup
- ⅓ C of Chopped Chocolate Caramels
- Heat the oven to 375°F/190°C.
- Mix together the egg whites until fluffy.
- Combine the flour, baking powder, salt and tea in another bowl.
- In yet another separate bowl, mix together the egg yolks, sugar, almond extract, and vanilla.
- Combine the dry ingredients with egg-yolk mixture. After this has been combined mix in the egg whites.
- Pour the batter into a 15 in x 10 in/ 38 cm x 25 cm inch pan that has wax-paper lining.
- Cook this in the oven for ten minutes.
- While it is cooking mix together all the ingredients (except the chocolate caramels) for the filling with an electric mixture until it looks ugly and stays that way one the electric mixer is done.
- When the cake is done, drop it onto a tea towel smeared with powdered sugar, roll the cake using the towel and let set for ten minutes.
- Once the time is up, spread the filling on the cake and dapple it with the chopped chocolate caramels. Roll it back up and enjoy.
I made a chocolate babka Breaking Breads, and it was a hit. This time I wanted to make a halva babka, but with a challah dough, like Molly does in Molly on the Range. I used started with her dough (though I changed sizings, flours, sweetener, etc.), went crazy with the filling, and used Scheft’s babka method to shape and coat the bread. I’m giving half to my halva-loving Romanian fake aunt, who is studying to become a child advocate. All in all it was a fun and chewy project!
- 2 Heaping T of Yeast
- 3/4 C Warm Water
- 1/4 C of Date Molasses
- 2 C + 2 T Flour
- 1 C Semolina Flour
- 1 t Salt
- 2 Eggs
- 1/3 C Canola/Sunflower Oil
- Simple Syrup
- 25 C Tahini (a viscous one)
- 75 C Crumbled Vanilla Halva
- 2 T Date Molasses
- Mix together the water, date molasses, and yeast together and let sit for ten minutes.
- While the yeast is activating, mix together the flours and salt.
- Add the eggs and oil to the yeast mixture and whisk.
- Add the dry and wet mixtures together, knead until a smooth dough is formed (this can also be achieved by beating it up in a dough mixer for 8 minutes or so).
- Let the dough rest for two hours under a damp dishtowel.
- Mix together all of the filling ingredients.
- Using a rolling pin on a floured surface to make the dough a 9″ by 24″ rectangle.
- Dab and then spread the filling across the rectangle, leaving an inch perimeter of naked dough around the edges.
- Roll this up like a fruit roll up.
- Then cut it down the middle.
- Twist the two dough pieces into one. Than twist it a second time. It should look like this.
- Put it in an oiled loaf pan and let rise for an hour under a damp dishtowel.
- Heat the oven to 375°F/190°C.
- Put the dough in the oven for 35-40 minutes. At the 20 minute mark give it a tinfoil hat so prevent the top being burned.
- Let it cool in the pan for 10 minutes, then remove and brush the entire thing with simple syrup and let dry on a rack.
I wanted to make something fun for Father’s Day, but it’s so so so hot here I didn’t want to break out the oven. I did want a little heat though, for funsies, so I added cayenne to the crust. I was inspired by the crust on Molly’s Malabi from Molly on the Range and Tokyo Cult Recipes Gyunyu Purin (the blueberry version of which I enjoyed a few days ago).
Makes 5 Small Glasses
- 5 C Shelled Hazelnuts
- 5 t Cayenne
- 2 T Sugar
- 5 T Softened Butter
- Pinch of Salt
- 4 T Sugar
- 25 C Ovomaltine Powder
- 5 C Whole Milk (I mixed some leftover cream into mine)
- 1 T Jello Powder
- 2 T Water
- In a food processor combine all ingredients for the crust. Push into the bottom of your serving glasses and stick in the fridge to firm up.
- On the stove mix the Ovomaltine, sugar and milk. Heat and mix until sugar is dissolves. Move the pot off the heat after.
- Bloom the jello in the water.
- Mix the bloomed jello into the Ovomaltine mixture and pour this mixture into the glasses atop the crust.
- Place the glasses in the freezer to firm up and enjoy in a couple of hours.
We love bread pudding. When I found giant croissants in a bakery I decided I needed to eat them in a bread pudding!
- 1 C Whole Milk
- 1/2 C Chocolate Chips
- 1 Pear
- 1 Large Croissant (or 2 regular sized ones)
- 2 Eggs
- 2 T Bourbon
- Heat the oven to 350°F/175°C.
- Mix the milk and chips in a saucepan and melt until combined. Add the Bourbon and let cool.
- Chop up the pear and croissant and throw in the cooking pan. Mix together the eggs and pour them in.
- Pour the chocolate mixture into the cooking pan. Mix it all together.
- Bake the pudding in the oven until the liquid is jiggly (20 minutes for me).