• Mini Pavlovas

    Spring is in the air bbs! And to me, a quintessential spring dessert is pavlova. Pavlovas are meringue nests, either in mini or large form, and are typically filled with whipped cream, pastry cream, lemon curd, or fresh fruit. It can be adjusted based on what is fresh and in season, so there are practically endless possibilities. I feel like that is a running theme of this blog, desserts that can be customized to your liking, and I’m not mad about it. I encourage everyone to play around with flavors and combinations and find what works best for you, the fun is in the process! For these pavlovas, I borrowed…

  • Conchas!!

    I would like to mark down March 10th, 2019 as a very special day in my life calendar, because it was the day that I made my first Concha, and I can already tell that we will have a long and happy life together. Also called Pan Dulce, these beautiful works of art are a Mexican bakery staple known for their intricately patterned tops, often resembling the swirl of a shell. A concha consists of two parts: a sweet cinnamon roll, and a crisp, colored (and sometimes flavored) streusel-like topping, which forms the crackly pattern on top. Whenever I used to come across pictures of these, I just assumed that…

  • Spaghetti al Limone

    If you remember last week’s post, I mentioned that I have recently been introduced to the world of Bon Appetit Test Kitchen videos, and I can’t believe I survived this long without them honestly. Aside from being incredibly informative, they’re so wholesome and everyone is super lovely and nice to each other and I love it so much. Of the test kitchen chefs, I keep finding myself going back to the videos done by Molly Baz, because they’re simple in procedure, but packed with flavor, also I’m fascinated by her collection of cross-back aprons. So much so that I definitely also bought one and I’m in LOVE with it. But…