Chocolate Souffle
Chocolate souffle is easier than looks. Although is rich and chocolatey the souffle is also light and smooth. The souffle should be served as quickly as po...
Mochi
I always wondered how to make mochi since it seems very difficult. Turns out the secret is getting mochi flour. I found some at an asian market but can buy ...
Brownies
The brownies were popular and I found a fairly easy recipe. Can try experimenting with adding other flavors like mint extract. I liked the texture of the ...
Fruit Crumble
I like this easy and flexible recipe from Sohla on fruit crumbles. The ratio for the filling is 10% sugar and 2% starch. The sugar can be honey or sugar. O...
Cornmeal Cake with Apricot-Bay Compote
The cornmeal cake with apricot compote really appeals to me. I prefer cakes not too sweet and I really like apricots and pistachios. I usually have dried a...
Black Sticky Rice
The black sticky rice can be found at asian markets. The rice becomes glutinous when cooked and has a nice sweet flavor. It’s a nice and fairly healthy snac...
Pie Crust
I prefer a pie crust of about half vegetable shortening and half butter for the fat. The shortening adds a flakiness I do not get from the all butter doughs...
Croissants
Croissants seem like a really big challenge. The most difficult part seems like forming the butter into a dough like layer and folding into the rolled out do...
Sourdough bread revisited
This Claire Safffitz has a great new video on sourdough bread. Even though I have been making sourdough bread about once a week for a while there are some g...