Colorful recipes with seasonal food
I first wrote up my mom’s hua juan recipe almost 9 years ago so I figured it’s time to give a little update. You can use this recipe to make regular steamed mantou, or fill them to make different types of baozi, but my favorite is still hua juan, which is just the regular bao…
I hosted Thanksgiving for my friends this year and ended up with a ton of leftovers: turkey meat, mashed potatoes, candied sweet potatoes, stuffing, and cranberry sauce. The one dish that was all gone (or claimed by guests) was my corn souffle! I didn’t mind having all the leftovers, though, because I’ve been wanting to…
Read More “Pull-Apart Thanksgiving Leftover Stuffed Bread” »
As soon as I saw this recipe on Use Real Butter, I knew I needed to make it. Combining soft, warm cinnamon rolls with ooey, gooey caramel sauce and diced apples is a totally irresistible combination! I didn’t have two round pans, so I ended up baking half the rolls in a round pan and…
Read More “The Cooking of Joy: Caramel Apple Cinnamon Rolls” »
This past Labor Day I went on a road trip to Portland, ME with two of my favorite people in the world. I insisted that we go to Eventide Oyster Co. since I was still dreaming about their lobster rolls from my trip 2 years ago. This time the Hollandaise lobster roll had been replaced…
Read More “The Cooking of Joy: Ginger Scallion Lobster Buns” »
Today is the Mid-Autumn Moon Festival, which to me means mooncakes! Most of my life, when I thought of a mooncake, I pictured a heavy, rich pastry filled with red bean or lotus seed paste and maybe a salted egg yolk inside. They’re good, but you can only eat a couple of bites before it…
Read More “The Cooking of Joy: Taiwanese Taro Swirl Mooncakes” »
If you’re looking for something to serve with moqueca, may I suggest pão de queijo? These Brazilian cheese buns are soooo good and easy to make! They kind of remind me of a savory mochi in that there’s a chewiness from the tapioca flour but end up being more light and airy than dense. The first…
