Estimated cost: $8.34 per 1/2 dozen, $1.39 per donut If you love mochi and/or donuts, you’ll love these ube mochi donuts! They are soft, chewy, and are made with one of my favorite combinations in Filipino desserts: ube and coconut. In addition, they’re gluten-free because they’re made with 100% mochiko sweet rice flour, not regular flour! What is Ube? If …
Ice Cream Shaped Macarons with Chocolate Ganache (Template Included!)
Estimated cost: $5.35 for 20 macarons, $0.26 per macaron If you’re in the Boston area, you can order my macarons here! All profits go to a charity of your choice. I’ve always wanted to make ice cream-shaped macarons, so I was really excited when I received an order request for these. The profits for these went to St. Jude Research …
Red Velvet Macarons with Easy Cream Cheese Filling
These red velvet macarons are seriously THIS RED in real life!
Cinnamon Bun Macarons with Easy Cream Cheese Filling
These cinnamon bun macarons were inspired by one of my favorite desserts: cinnamon buns! And now they’re one of the top-selling items on my menu, alongside my Ferrero Rocher macarons.
Eggplant Omelette (Tortang Talong)
Estimated cost: $1.72 per serving Tortang talong is one of my favorite Filipino foods. It’s a dish my mom cooks for me whenever I visit home, and something I cook for myself when I miss my family. I love eating it for breakfast with a side of garlic fried rice and banana ketchup. Tortang talong can also be eaten for …
Cute Frog Meringue Cookies (French method)
These adorable frog meringue cookies are light, not-too-sweet, and perfect with a cup of coffee or hot chocolate. Feel free to dress them up with hats as I did!
How to Make 3D Sourdough Art
Looking to spruce up your sourdough? Try this 3D sourdough art technique where you mix flour, water, & salt, and then color it and create any design you want!
Swirl French Macarons (with Chocolate Coffee Ganache)
Over the years, I’ve tried and adapted different recipes/techniques and watched way too many macaronage videos. With everything I’ve learned from other blogs and my own troubleshooting, I’m excited to share my recipe + tips in achieving full, chewy macaron shells with every bake.