Author name: Amanda D. Jones

Delicate Tiramisu Bites – Rich Layers of Coffee & Cream

There’s something magical about the perfect tiramisu that transports me straight to an Italian café—the delicate balance of coffee-soaked ladyfingers against creamy mascarpone, all dusted with a fine layer of cocoa powder. But sometimes, I’m looking for something more approachable, more suitable for gatherings where guests are mingling with drinks in hand. That’s where these […]

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Crispy-Outside, Chewy-Inside Ube Mochi Waffles: A Filipino-Inspired Breakfast Delight

There’s something magical about the moment when a waffle iron beeps and you lift the lid to reveal a perfectly golden, steam-rising waffle. But today, we’re not just making any waffle—we’re creating something extraordinary that combines Filipino flavors with a beloved breakfast classic. These Ube Mochi Waffles feature a stunning purple hue, a crispy exterior

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Delicious Cruffins: The Mouthwatering Hybrid Pastry You Need to Try

Have you ever found yourself torn between ordering a croissant or a muffin at your local bakery? Well, I’m thrilled to tell you that you no longer need to choose! The magnificent cruffin—a delightful hybrid of a croissant and a muffin—has been winning hearts in bakeries worldwide, and I’m absolutely obsessed with them. When I

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Ube Hot Chocolate: A Purple Twist on a Classic Winter Comfort

There’s something undeniably magical about cradling a warm mug of hot chocolate between your palms on a chilly day. The rich, velvety texture, the comforting aroma, the way it seems to warm you from the inside out. But what if I told you this beloved classic could be transformed into something even more extraordinary? Enter

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Homemade Raspberry Cinnamon Rolls with Lemon Glaze

There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the house on a lazy weekend morning. I’ve been making traditional cinnamon rolls for years, but when I started experimenting with adding fresh raspberries to the filling and topping them with a tangy lemon glaze instead of the usual cream cheese frosting—something

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The Art of Making Pumpkin Manju: A Traditional Japanese Sweet with Autumn Flavors

When autumn arrives and pumpkins become abundant, I love transforming these vibrant orange gourds into delicate Japanese confections known as manju. These sweet buns filled with pumpkin paste bring together the comforting flavors of fall with the delicate artistry of Japanese wagashi (traditional sweets). Today, I’m excited to share my favorite pumpkin manju recipe that

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Sweet Summer Bliss: Strawberry Sugar Cookies That Will Melt Your Heart

There’s something magical about the combination of fresh strawberries and buttery sugar cookies that makes my heart skip a beat. I’ve spent years perfecting this strawberry sugar cookie recipe, and I’m thrilled to finally share it with you today. These cookies are not just a treat for your taste buds—they’re a celebration of summer’s sweetest

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The Ultimate Guide to Melon Pan: Japan’s Beloved Sweet Bread

Have you ever bitten into a pastry that’s simultaneously crisp and fluffy, sweet yet subtly balanced? That’s the magic of melon pan, a Japanese sweet bread that has captured hearts worldwide. As someone who’s spent years perfecting this recipe, I’m excited to share everything I know about this delightful treat. What is Melon Pan? Melon

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Mastering Piping Techniques: A Complete Guide to Beautiful Decorated Desserts

Have you ever gazed in wonder at those perfectly decorated cakes and cookies in bakery windows? The beautiful swirls, flowers, and intricate designs that seem almost too perfect to eat? I’ve been there too, and I’m here to tell you that with the right tools, techniques, and a bit of practice, you can create these

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Quick and Easy Homemade Hot Dog Buns: Never Run to the Store Again!

Have you ever had that moment? You’re all set for a backyard barbecue or casual family dinner, the grill is heating up, the hot dogs are ready to go, and then… panic strikes. You’re out of hot dog buns! I’ve been there more times than I’d like to admit, which is exactly why I developed

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