she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket
ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist
as you can see, this recipe was born out of an intimate bond, twisted with layers of grief that sparked a fire. but it’s still fucking delicious. and i hope you get to enjoy it too.
a spiced upside-down cake inspired by sujeonggwa, with firm persimmons simmered in a cinnamon-ginger-jujube syrup, then baked beneath a tender olive oil cake and finished with extra syrup!
she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket
ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist
one thing i did with a traditional pavlova recipe (along with the addition of persimmons) is brown the edges so that it tastes like toasted marshmallows
i’m pretty sure that you’ve all become masters by now at dressing up your quarantine sourdough in different ways - be it for breakfast toast, sandwiches, croutons, or just to simply munch on because you’re snacking out of boredom.
why not spend the time making delicious warm squishy fresh pita bread (that can also be used to make pizza!) for you and the others that you share your home with?
i hope to put a message out there to let the offended nonnas out there know how this food in particular has been sunshine in my life that radiates beams of pure joy, love, and wonder.
i wanted to share a recipe that has only brought goodness into my life. after the last bakesale betty inspired recipe shared last week, i decided that the strawberry shortcake experience only gets better when complemented by betty’s infamous fried chicken sandwiches.
a spiced upside-down cake inspired by sujeonggwa, with firm persimmons simmered in a cinnamon-ginger-jujube syrup, then baked beneath a tender olive oil cake and finished with extra syrup!