Category: pastry
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amarena cherry brûlée tart
Greetings! Once the beginning of February rolls around, I often look for Valentine’s Day dessert ideas. This recipe was based on a similar dessert that uses raspberries instead of Amarena cherries, from a book called Tarts: The art of baking irresistible sweet and savory pastries, by Maggie Mayhew, which was published 2002. The crust was…
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sausage cheese biscuits
I feel like we always have some random piece of meat or meat product in the freezer begging us to be used or to just throw away already. Recently we had to sort out stuff in our small freezer, and we came across some “pork sausage breakfast rolls”, which I found odd, because when I…
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pasteis de nata
I tried making these a few different times using different recipes online, and although this was probably not as authentic as others, I found the streamlined steps made this the easiest to follow, and the results are spectacular! If you have an extra 12-count muffin tin, you’ll want to double the recipe, because 12 custard…
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santa lucia buns (lussekatter)
The more I’ve learned about Santa Lucia Day in Sweden, and about saffron buns, and why they are called lussekatter, the more I am in awe of how traditions come to be. And how good these buns are with hot cocoa on a cold, dark, and rainy night! I remember the first time I made…
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ensaïmada
It’s Friday!! Happy Friday! And it’s my birth month, so I decided to share with you my new favorite thing! If you are Filipinx or Filipinx American, you may be more familiar with ensaymada (sometimes spelled ensaimada), which is a sweet bread roll that looks very similar to the ones I made above, but instead…
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ampalaya chorizo quail egg tart
Ampalaya, or bitter melon, is very popular in the Philippines, India, and other Asian countries. Although I didn’t have any on my recent trip to the PI, I did think about this vegetable while I was there. Which made me think of my mom. My mother used to prepare it very simply, usually just sautéed with…
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butternut squash galette
One Word: Flakey! By the way, is it “flakey” or “flaky”? I’m going with flakey. If you like a flakey crust recipe, and you don’t mind the “rusticity” of a galette, then this recipe from Epicurious is for you! Autumn roasting of fruit continues! That’s right, butternut squash is technically a fruit. Crazy, huh? And yes,…
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guava cheese canelés
My new silicone canelé molds are no longer new. I bought them online, and they’ve been waiting to be used for two years now. Is it sacrilege to make canelés in other flavors besides vanilla custard? I looked around online and do see a few other flavors, (and even things that were only canelé in shape–the…
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brioche ice cream sandwiches
Is making brioche dough relaxing, or is it a pain? Do you ever start doing something, only to lose interest in the middle of it? Making brioche dough is perfect for that. Because right when you want to take a break, the recipe gives you one, telling you to put everything away and call it a day.…