This is not a new recipe, it’s everywhere, but this is the version that I made, a rich, creamy, tangy version, balanced with the salt in the graham crackers crust. The version of the New York cheesecake I made with success, it’s rich, tender, creamy, with a good balance of Read more…
This is a recipe I combined from several recipes to come up with my own yummy version of the muffin. This is the best of both worlds, the crunchy top and the super soft and moist muffin.
This recipe came from a good friend of mine, I had made my own still touches to it, it’s gluten-free, so it’s great to bring to a party. Should be served warm for the best texture. This is a great gluten-free dessert recipe I got from a friend.If you eat Read more…
A cheesecake in a fluffy mousse. The best I can describe it is cheesecake soft-serve. Super easy, whip whip whip, mix mix. Voilà! This is meant to be eaten as an after mega light dessert. It’s like cheesecake soft-serve. A little lemony, smooth as silk.
Here’s a little secret. I don’t like apple pies. My first encounter with apple pies was after midnight mass one year, and they passed out McD’s apple pies, that overwhelming taste of cinnamon was just a shock to my system. Later on, I started to bake and I made apple Read more…
This fantastic paste can be used to make a sign style buns, Chinese or Japanese deserts, and it’s super easy with a Instant Pot pressure cooker. You can make a smooth paste by passing the finished paste through a sieve, it’s a lot a lot of work, but it’s worth Read more…
This is the Easy Death by Chocolate Cake by Liz Merak. So talented! Her recipes have never steered me wrong. This is her really easy, but decadent chocolate cake recipe. Did I mention easy? Seriously easy.
Sometimes I just can’t finish all my brioche before it gets hard. Using some home staples, and easily turn it into a bread pudding and make your tummy happy with just 10 minutes work. Rather than a soft custardy bread pudding, a crispy top with a eggy custard bottom is Read more…
I never really liked this desert until I tried it in Thailand freshly made. The problem is the texture of the rice, if you leave it in the fridge too long, the rice becomes too dry and too hard. Best way is to make it in the morning, refrigerate it Read more…