The Flavor Flow | Mostly sweet, sometimes savory, always flavorful recipes

Streusel-Topped Pear Bread

So, the other day I had a problem. I had way too many pears and not enough time to eat them all. You often have to buy pears by the box in my supermarket, meaning I had 6 pears when I only wanted to eat a few. Well, that just gave me the idea to try to bake something with the extra pears. And well, here we are with a deliciously moist streusel-topped pear bread.

I haven’t posted in a while and I have no idea why it took me so long to write this recipe up. Living in Hong Kong, we’ve been experiencing the worst COVID wave and restrictions we’ve ever had while the rest of the world is re-opening. I’ve been able to work from home and I basically couldn’t do much because for 3 months gyms, cinemas, restaurants after 6 p.m., and many other activities were closed. But it's been hard to feel inspired. Somehow, when restrictions have finally started to ease up, I feel more motivated to get things done - baking, writing, photography. It’s crazy how much a disrupt in your routine can throw you off.

But don’t mind my rambling, we’re here to talk about pear bread.

Helpful notes for making pear bread

Grate your pears on the smallest size of your box grater. You’ll end up with a lot of liquid/juice — it’s absolutely delicious but too much liquid for the bread. So, I recommend straining the grated pears and drinking the juice!

I know grating anything is annoying (one of the reasons carrot cake is so troublesome!). But because pears are so soft, it should only take you a few minutes. There’s no need to peel them first either.

I used Forelle pears, but any type of variety should work.

The streusel is optional, but why would you skip it? If you like having a nice crunch to your quick bread, this is the way to go. The almonds (or another nut if you prefer) and the crystallized ginger make it special and give the topping that extra oomph that compliments the milder taste of the bread.

If you're not a fan of pears, check out my banana bread recipe here.

close up of the streusel on pear beard with two pears on the side

Storing leftovers (if you somehow still have extra)

Because this bread is quite moist. So, if you live somewhere hot and humid like me, I’d store it in the fridge after a day. If you want to save some for a rainy day, freeze the individual slices well wrapped in the freezer for up to 3 months. When you’re in a rush, just microwave a slice for 30s-1 minute, although you’ll lose the crunch in the streusel. But if you’ve got the patience, reheat in the oven at 175°C(350°F) for 10-15 minutes.

a partially bitten slice of streusel topped pear bread

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Streusel-Topped Pear Bread

A delightfully moist pear bread with a crunchy streusel topping, spiced with cinnamon and ginger. Turn those pears on your counter into a sweet treat.

Prep Time20 mins

Cook Time50 mins

Course: Dessert

Cuisine: American

Keyword: pear, quick bread, streusel

Servings: 1 loaf

Ingredients

Streusel Topping:

30 g (1/4 cup) all purpose flour
1/2 teaspoon cinnamon
50 g (1/4 cup) brown sugar
15 g (1/8 cup) crystallized ginger, chopped, optional
30 g (1/4 cup) almonds, chopped or slivered, optional
28 g (2 tablespoons) butter, cold and cubed

Bread:

256 g (2 cups) all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cardamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
142 g (1 cup) greek yogurt, room temperature
100 ml (1/3 cup) neutral oil, canola or vegetable
100 g (1/2 cup) brown sugar
275 g (3 medium or 1 1/4 cup) pears, grated
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional

Instructions

Preheat your oven to 175°C(350°F). Grease and line a 9x5 loaf pan with parchment.
First, make your streusel topping by combining the flour, cinnamon, brown sugar, optional almonds, and crystallized ginger. Work in the cold butter with your fingers until it resembles coarse sand. Keep in the fridge until ready.
In a large bowl, combine the dry ingredients: flour, cinnamon, ginger, cardamom, baking soda, baking powder, and salt.
Peel and core your pears. Grate them on the finest setting of your box grater, you’ll want just over 1 cup. I don’t recommend you grate the pears in advance because they may turn brown.
In a medium bowl, combine your wet ingredients: grated pears, yogurt, oil, eggs, vanilla and optional almond extract. Mix only until everything is incorporated.
Add the wet ingredients to the dry and mix just until you can’t see any more flour left and the batter looks evenly moistened.
Pour the batter into your prepared loaf pan. Sprinkle your streusel over the top, creating different size clumps for texture.
Bake for 40-50 minutes. Use a cake tester or toothpick to check for doneness, it should come out dry or just with a few crumbs. You can also tent your bread if the top starts to brown too quickly.
Let cool in the pan completely before removing and slicing - I know it’s hard to wait!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.

Matcha Ube Swirl Mochi Bars

It's quite a mouthful in more ways than one! Mochi with a double flavor combo of matcha and ube. This is a really easy recipe that you can make in less than an hour total. Plus, added perk: they're naturally gluten-free too. Check out these Matcha Ube Swirl Mochi Bars.

If you've never had mochi before, it's a Japanese dessert made with glutinous rice flour (mochiko) that's chewy and sticky. I must admit, I don't even like mochi. Sorry, I've tried, really, but it's just not for me. So, why did I even make this recipe then? Because everyone around me does like it! I'm the odd one out. But that's the joy of baking, right? Making sweet things for other people to enjoy!

Tips and alterations for your Matcha Ube Swirl Mochi Bars:

When using matcha powder, make sure you use a high-quality kind. Good matcha (green tea) has a strong earthy taste that compliments the nutty flavor of ube.

Ube extract (I use McCormick) is quite strong, so you only need about 1/2 a teaspoon. But if you love the flavor feel free to add a full teaspoon. Or even swap the ratios of the swirl, more ube and less matcha.

You can use whole milk or full-fat coconut milk for this recipe. Using coconut milk would make it vegan in addition to being gluten-free. I haven't tried it with other nut milks but I think it should work with the extra added oil.

baked and sliced matcha ube swirl mochi bars

I first created this recipe a while back, but wanted to test it a few times before sharing the recipe. So far each test has been a hit with the taste testers. Now that it's almost Halloween, I thought it would be a great time to share these Matcha Ube Swirl Mochi Bars because the green and purple are so fitting for the festivities. So, if you want to add a little color to your Halloween dessert spread give these a try! But of course, they're a great treat any time of the year.

matcha and ube swirls — pre-baked swirls

Print Recipe

Matcha Ube Swirl Mochi Bars

If you love squishy, soft foods this is the recipe for you! Easy to make and fun to chew, these bars made with glutinous rice flour are a delightful little treat. Matcha and ube make these mochi bars doubly flavorful and colorful.

Prep Time10 mins

Cook Time35 mins

Course: Dessert

Cuisine: American, Asian

Keyword: gluten free, mochi, ube, vegan

Servings: 16

Ingredients

228 g (2 cups) glutinous rice flour (mochiko)
100 g (1/2 cup) granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
230 g (1 cup and 2 tablespoons or about 1/2 of a 15 oz can) full-fat coconut milk, or whole milk
28 g (2 tablespoons) neutral oil (only if using whole milk!), like canola or vegetable
60 g (1/4 cup) water
1/2 teaspoon ube extract
1/2 tablespoon matcha powder

Instructions

Preheat your oven to 175C(350F). Line a 9x9 baking pan with parchment paper, leaving some overhang so you can easily pull it out.
In a medium mixing bowl combine the glutinous rice flour, sugar, baking powder and salt.
Add the milk, oil (if using) and water. Mix to thoroughly combine.
Divide the batter evenly in two into separate bowls. Add matcha powder to one half of the batter and ube extract to the other half.
Carefully spoon the matcha and ube batters different sections, alternating between the two. Then using a knife, gently swirl them together. Be careful not to mix them too much!
Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. The top will turn slightly brown.
Let cool completely before slicing and serving!
Store in an airtight container in the fridge for 2-3 days. However, they'll be best the day they're made.
Re-heating tip: Pan fry for a few minutes to make the outside crispy and the inside a little gooey.

Maple Nut Mooncakes

I'm always making my mooncakes last minute! Even though I knew this year the Mid-Autumn Festival was early, it's now just 3 days before September 21st! But better late than never. I only ever tried making mooncakes for the first time last year (check out my Ferrero Rocher brownie mooncakes). So, this year, I continued my non-traditional experiments with them and created maple nut mooncakes! A traditional mooncake skin with a mixed nut maple cinnamon filling. Perfect for fall weather, although it's still blazing hot right now in Hong Kong.

Mooncake making essentials

A mooncake mold! I got mine at my local bake shop but you can definitely find them online. Like these. There are lots of pretty patterns to choose from. The one I used is a circular mini mooncake mold that's about 63g.
Golden syrup. It's a type of inverted sugar syrup (similar to maple and honey) that helps keep the mooncake skin soft and prevents it from drying out too much. It's deeply golden brown and very sticky. I used Lyle's golden syrup, but you could also make your own, like this recipe from Omnivore's Cookbook. I've read you can also replace the golden syrup with honey but I haven't tried it myself.
Lye water 枧水. This is an ingredient I've never used before and only found at my local bake shop since we're right in the middle of mooncake season. Lye water is an alkaline water that apparently helps balance out the acidity of the golden syrup and also helps give the mooncake skin its distinctive color. It might not be easy to find and I'm not sure if it can be bought online, so it can be skipped, especially if you are using honey instead of golden syrup.

Pre-bake

Post-bake

Maple nut filling

Typically mooncakes are filled with lotus paste, salted egg yolk or the always popular custard lava. But there's also the Five Nuts Mooncake (五仁月餅) which is filled with 5 kinds of nuts, seeds and ham! Yes, ham. It's more of a savory mooncake but I wanted to keep mine sweet so there's definitely no meat in these.

My nuts were a mix of cashews, walnuts, macadamias and pistachios. So, only four but you can create your own mix and add five or however many kinds you want, as long as its roughly 200g (1 1/2 cups) of nuts and/or seeds.

Then I added maple syrup and cinnamon. Two of my favorite flavors for fall. You could swap the maple syrup for honey and totally omit the cinnamon if you prefer. Cinnamon is a such a great spice I think you'd miss out on not having it, so I highly recommend it.

mooncake dough rolled out with nut filling in the middle

Roll out the mooncake dough and the filling

mooncake dough and fillings in the middle

wrap the mooncake dough around the filling

Mooncake tips

You can make your mooncake dough in advance, it can stay in the fridge for up to a day!
Roast your nuts! Nuts and seeds are always more flavorful and aromatic when roasted. So, if the ones you have are totally raw, pop them in the oven for a bit before making the filling.
The filling is super sticky, so it can be helpful to wear gloves when rolling it.
Don't take too much time rolling out your mooncake dough and adding the filling. If left out too long, the dough can dry out and become crumbly.
Brush your mooncakes with egg wash for that iconic lovely golden color. Brush gently so not to ruin the beautiful mooncake pattern on top!

I'm still perfecting my mooncake game, so mine aren't always the most beautiful but being able to give family and friends homemade mooncakes is something special! These one's are quite simple and only require a few ingredients, at least compared to the the Ferrero Rocher brownie ones. Nutty, warm, spiced and sweet! I hope you enjoy these Maple Nut Mooncakes.

square and circle Maple Nut Mooncake on a blue plate

mooncakes with one cut open in the middle

Print Recipe

Maple Nut Mooncakes

Nutty, warm, spiced and sweet! These Maple Nut Mooncakes are the perfect fall treat for Mid-Autumn Festival.

Prep Time40 mins

Cook Time40 mins

Cooling Time40 mins

Course: Dessert, Snack

Cuisine: Chinese

Keyword: cinnamon, maple, mooncake, nuts

Servings: 12 mooncakes

Equipment

50-63g Mooncake mold

Ingredients

Traditional mooncake dough:

120 g (1 cup) cake flour, or all-purpose flour
80 g (¼ cup) golden syrup
20 g (2 tablespoons) vegetable oil
5 g (½ teaspoon) lye water

Maple nut filling

Maple nut filling
200 g (1 1/2 cups) mixed nuts, preferably roasted
120 g (1/2 cup) maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt

Egg wash

Egg wash
1 egg
splash of water

Instructions

Make the mooncake dough:

In a medium sized bowl, mix together the golden syrup, lye water and vegetable oil. They won't completely combine but do your best.
Add your flour and stir until you get a thick dough. Once all the flour has been incorporated, knead the dough for a bit until it comes together in a smooth, but slightly sticky mass.
Wrap tightly in plastic wrap and let rest in the fridge for at least 30 minutes, or even overnight.

Make the maple nut filling:

While the dough is resting, make your filling. Add the nuts, maple syrup, cinnamon and salt into a food processor. Blend for a few seconds until it becomes a sticky course mixture.
The filling should be able to hold together on its own, if it seems too dry add a bit more maple syrup.
Divide the filling into 12 - it's quite sticky! Your filling should weigh about 326g, so each portion should be about 27g each. You can use a tablespoon to measure it out if you don't want to weigh it. Roll into balls and set aside until ready to prepare the mooncakes.

Prepare the mooncakes:

Preheat your oven to 175°C (350°F) and prepare a baking tray with parchment or a silpat baking mat.
Divide your mooncake dough into 12 pieces. Your dough should weigh roughly 216g, so each piece should weigh about 18g.
Dust a work surface, rolling pin and mooncake mold with flour.
Using your rolling pin, roll out one piece of your mooncake dough to a rough 3 ½ inch circle.
Place your maple nut ball in the center and wrap the mooncake dough around it. Pinch the edges to seal the filling inside. It might not completely cover the filling at first but keep pressing and pushing the dough. The mooncake dough is fragile, so be gentle. Roll the mooncake ball around in your hands to form an even shape. Lightly dust with flour. Repeat with the rest of your dough and filling.
Now, take your flour-dusted mooncake mold and put your mooncake ball inside. Turn it upright onto your baking tray and press the plunger down with medium pressure to impress the pattern into the mooncake skin. Lift the mold up while simultaneously pushing down on the plunger to release the mooncake. Repeat with the rest until you have 12 mooncakes ready to be baked!

Bake the mooncakes

Put your mooncakes into your preheated oven and bake for 8 minutes.
While they're baking, make an egg wash by combining one egg with a splash of water.
Remove the mooncakes from the oven and let cool for about 10 minutes. It's important to do this so the mooncake skin can harden slightly before you apply the egg wash.
Using a pastry brush, gently brush the egg wash over the tops and sides of the mooncakes. Be careful not to ruin the pattern on the top.
Put the mooncakes back into the oven for another 10-12 minutes, or until they're a nice golden brown.
Let them cool completely. You can serve them the same day or store in an airtight container at room temperature for 2-3 days. Waiting a few days is the traditional way because the oil in the mooncake dough will start to release, making a shiny, soft and moist outer skin.

Notes

For the best flavor and texture, store in an airtight container at room temperature for 2-3 days before enjoying. After that, store in the fridge for up to a week and let the mooncakes come to room temperature.

Mooncake dough recipe from Two Red Bowls.

Carrot Cake Coconut Macaroons

All the delicious flavors of carrot cake rolled in to one coconut macaroon bite! Carrots, cinnamon, pecans, coconut and a generous dipping of white chocolate.

Macaroons not macarons!

These little treats are nothing at all the like fancy-schmancy French macaron. So, don’t get them mixed up! Why do they have almost the same name? I have no idea. But if you’re interested, here’s a fun video about their history. Basically, to sum up, these macaroons are no-fuss, unlike their cousin, but have the same amount of oh là là in every bite.

Yes, Easter is long over and all the carrot-themed desserts have passed their prime but when it comes to carrot cake, the time is always right. I love carrot cake, it’s one of my absolute favorites! I love it so much that I actually made it as the cake for my own wedding. Who would’ve thought a cake filled with vegetables would be so decadent, moist, spiced, sweet and tangy?

Carrot cake coconut macaroons drizzled with white chocolate lined up on parchment paper

But as great as it is, to be realistic unfortunately you can’t really be eating cake all the time (sigh). So, that’s why I decided to make a macaroon version that's much simpler than baking a whole cake. They’re easy to make – done in just about an hour; easy to eat – no plate or fork needed, just pop them in your mouth (dangerous though); and easy to share – serve them at a party or pass them around to all your friends and family in little goodie bags!

The only thing missing from these carrot cake coconut macaroons is the cream cheese frosting but not to worry, the white chocolate does the job! The one thing that’s definitely missing though is raisins. They're just a no for me, especially in desserts, and I hope you agree with me because they’ll never show up on this blog.

Tasty tips for making carrot cake coconut macaroons:

Toast the coconut and pecans for a deeper coco & nutty flavor. Coconut toasts pretty quickly so don’t turn your back from the oven for too long. You can also do the stove top or microwave method.

You can temper your chocolate to make sure that when you enjoy your macaroons, they won’t melt in your hands! Check out this tempering guide from Serious Eats here. I didn't include these instructions in the recipe though.

Grate your own carrot – there’s only one (max two if they’re on the small side)! Fresh grated carrots have way more moisture than pre-packages ones. Don’t skimp out here!

Mix it up: If you like raisins (ok fine), throw some in! If you want to use dark or milk chocolate, why not? Try walnuts, any kind of nut, or simply skip them entirely! Or go all-in and dunk or smother these babies in cream cheese frosting, because you can.

Close up of carrot cake coconut macaroons drizzled with white chocolate lined up on parchment paper

These carrot cake coconut macroons are chewy on the inside, crunchy on the outside and overall delicious. Give them a go next time you’re in the mood for carrot cake but don’t want to spend the entire afternoon in the kitchen.

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5 from 1 vote

Carrot Cake Coconut Macaroons

All the delicious flavors of carrotcake rolled in to one coconut macaroon bite! Carrots, cinnamon, pecans, coconut and a generous dipping of white chocolate.

Prep Time20 mins

Cook Time20 mins

Cooling Time20 mins

Course: Dessert

Cuisine: American

Keyword: cake, carrot, macaroon, nuts, quick

Servings: 30 macaroons

Author: Alex

Ingredients

50 g (8oz or 3 cups) unsweetened desiccated/shredded coconut
50 g (heaping 1/3 cup) pecans, chopped
4 egg whites, room temperature
100 g (1/2 cup) granulated sugar
70 g (1 cup, about 1 large) carrot, grated
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon all-spice
¼ teaspoon kosher salt
1 teaspoon vanilla
226 g (8 oz) white chocolate

Instructions

Preheat your oven to 150°C (325°F). Spread the coconut evenly on a baking sheet and toast for about 7-12 minutes, until lightly golden. You may need to stir them once or twice if you have a thicker layer. Remove from the oven and let cool completely.
Toast your pecans next (toasted is 100x better!) Spread them evenly on a baking sheet for 6-8 minutes until they smell fragrant. Allow to cool. Change the oven temperature to 175°C (350°F).
In a medium bowl with a hand-mixer or the bowl of a stand mixer, combine the egg whites, sugar, salt, spices, and vanilla. Beat at a high speed until soft peaks form (this might take a few minutes).
Gently fold in the toasted coconut, pecans, and grated carrots. The egg whites might deflate a little, but not to worry. Mix just until fully incorporated.
Scoop out 30 small mounds of the mixture and place on a lined baking sheet (or two). I like to use a cookie scoop to make them all even.
Bake for 15-20 minutes, until firm on the outside and slightly more golden. Let cool for a few minutes on the tray, then transfer to a wire rack.
Melt your white chocolate in the microwave at 30-seconds intervals until fully melted. Or if you want to be extra temper your chocolate (see tip above). Dip the bottom of each macaroon in the chocolate and set on a lined baking. Any extra chocolate can be drizzled over the top. Put in the fridge for a few minutes to set and then enjoy!
Store in an airtight container for several days or longer in the fridge. They also freeze excellently!

Chinese Walnut Cookies for Lunar New Year

These classic Chinese walnut cookies are super easy to make at home. They're crunchy, toasty and not too sweet. Have them with a cup of tea or as an after dinner dessert.

Happy Year of the Ox! To kick off the new year, I wanted to bake something festive so I chose these Chinese walnut cookies.

I tried these cookies for the first time from a local bakery not too long ago. There's a famous bakery just down the street from my house that sells some of the biggest ones I've ever seen – one cookie took up the entire palm of my hand! They're earthy and nutty. But I was most pleasantly surprised at how crispy they were.

While these cookies are not that big, that simply means you can have more than one. They're super fast to whip up and have a very rustic, homey look to them.

Tips for the best walnut cookies:

Always toast your nuts! I know it seems like an extra step that adds 10 minutes or so to the whole process, but it's worth it! Toasting adds an extra depth of flavor and makes them extra crispy, which adds to the overall texture of the cookie or whatever it is you might be baking!

The egg wash is also a bit of an unusual step for cookies. But it helps give the walnut cookies that classic sheen.

After you shape your dough into balls, use your hand to flatten them a little bit so that they form a few crackles. These help create the iconic bakery-style look!

So, whether you're looking for something quick and easy to bring to your Chinese New Year celebration or anytime of the year when you just want a lightly sweet afternoon treat, these cookies will hit the spot.

This recipe was slightly adapted from Omnivore's Cookbook.

Print Recipe

Chinese Walnut Cookies

These classic Chinese bakery cookiesare super easy to make at home and perfect with a cup of tea. They're crunchy, toasty and not too sweet.

Prep Time25 mins

Cook Time30 mins

Course: Dessert

Cuisine: Chinese

Keyword: Chinese, Cookies, Nutty

Servings: 15 Cookies

Ingredients

55 g (¼ cup) granulated sugar
45 g (¼ cup) brown sugar
115 g (½ cup) unsalted butter, softened
230 g (2 cups) cake flour
1 large egg, divided
1/8 teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon baking powder
65 g (½ cup) finely chopped toasted walnuts, plus an extra 15 or so untoasted walnut halves for decor

Instructions

Preheat your oven to 175°C (350°F).
When your oven is heated, weigh our 65g of walnuts and toast for 5-8 minutes. Keep an eye on them so they don't burn, you'll know they're ready when your kitchen starts to smell toasty and fragrant.
Let your nuts cool a bit before chopping them finely or pulsing in a food processor. Set aside.
Add the butter and both sugars to a medium mixing bowl. Cream together until light and fluffy.
Crack your egg into a bowl and beat. Add about ¾ of your egg to your butter and sugar, mixing until well combined. You'll be reserving about 2 tablespoons of it for the egg wash later.
Next, add your cake flour, salt, baking soda, baking powder, and chopped walnuts. Mix until a smooth dough forms. The dough will be quite dry but keep working with it until everything is incorporated.
Using your hands form round balls about 37g each. You should end up with about 15 total.
Place your balls on a parchment or silicone lined baking sheet. They won't spread much, so just make sure they're evenly spaced. Press them a little bit with your palm to flatten. It's okay if cracks appear, that's all part of the look!
Take your 15 walnut halves and press them onto the top of each cookie.
Add a tablespoon of water to your reserved egg to make an egg wash. Gently brush each cookie with it.
Bake for about 20-23 minutes, until lightly golden brown on top.
Remove from the oven and let rest on your baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Eat straight away or store cookies in an airtight container for up to a week (but they won't be quite as crunchy by the end of it)!

Ferrero Rocher Brownie Mooncakes

Mid-Autumn Festival is right around the corner! With just a few more weeks until October 1^st, mooncake season has already begun. I'll be honest though, I've never actually been a fan of mooncakes, at least not the traditional kind. Lotus seed paste and salted egg yolks aren't really my thing. Although I have to say the lava custard kind is pretty good. So, this year I decided to try making my own non-traditional version: a brownie mooncake with a surprise Ferrero Rocher center!

I added a slight American twist by swapping out the lotus paste for brownie and the egg yolk for Ferrero Rocher! Definitely not the most authentic of flavors but these are modern times. Plus, who would ever say no to chocolatey, fudgy brownies with hazelnuts and nutella cream inside? Keep reading to learn more about these Ferrero Rocher Brownie Mooncakes.

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Super Moist Banana Bread

It doesn't get any simpler than banana bread. But banana bread itself is a bit of an enigma. Is it bread or is it cake? It's made with a batter, not a dough, and doesn't have any yeast like typical bread would have and, well, it's also pretty packed with sugar – but who's complaining? It's essentially a giant muffin just in loaf form! Yum.

chocolate chip banana bread on a wooden board — sliced & studded with chocolate chips

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At last!

The ultimate procrastinator that I am has finally started something I've been thinking about doing for I don't know how long: starting a blog! Despite what a year 2020 has become, at least I can say that all the social distancing and extra time spent on my couch has resulted in something productive. My goal with this blog is mainly to document all my kitchen adventures: mistakes, dinner parties, experiments, random pantry meals, holiday gatherings and more. Hopefully, I'll learn a thing or two and be able to share it here.

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