Peanut butter and jelly really need no introduction, but what about Peanut Butter and Jelly Scones? Hopefully, now I have your attention. Let me explain… A Classic Combo Peanut butter and jelly make for an enduring combo that never fails to comfort, and when slathered between two slices of bread somehow has the ability to
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Category Archive: ‘Desserts & Sweet Stuff’
These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun. Their powers combined create a magical pastry concoction that aren’t long for this world once out of the oven. A Combo of Two Chinese Bakery Classics
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Su-Style Mooncakes (苏式月饼 su shi yue bing) are unique to Zhejiang, Suzhou, and Shanghai. As you can see, their uniqueness is in the crust, which is closer to pastry with multi-layered, flaky, crumbly yumminess. Since I grew up in Shanghai, Su-Style Mooncakes are the only kind of mooncake I ate when I was little. The
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If you love Chinese baked goods, and enjoy making them at home as much as I do, then it’s a must to master a basic red bean paste recipe (红豆馅, hong dou xian). Sweet red beans, AKA adzuki beans, are *the* preferred pastry filling in Asian sweets. In fact, come to think of it, I’m not
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Peach season is in full swing here in Jersey, and while Georgia may have the whole peach thing on lock, our Jersey peaches aren’t too shabby. A beautiful golden yellow on the inside, with that sweet, nectar-y peach flavor that tastes like August to me and my family. My mom has been buying huge boxes
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This Peach Cake has a wonderfully dense crumb flavored with cinnamon, vanilla, and plenty of big wedges of summer peaches. A dollop of whipped cream makes the whole thing sing. Peach season in New Jersey is A Big Deal, and we’re almost in the thick of it! Every year, when July hits, the peach farms
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If you’re sitting there wondering what this Cantonese Steamed Milk Egg Pudding (双皮奶 – shuang pi nai) tastes like, I would describe it almost like a Chinese version of Creme Brûlée, but without the crunchy sugar top. In fact, if you WERE to torch some sugar on top of this Hong-Kong-style custard, they would be
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Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. Many Mochi Variations Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi
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