Coconut Mango Doughnuts

May 20, 2017

Coconut Mango Doughnuts

Tristan and I are busy planning our honeymoon for the summer! We’re both ready to do nothing but relax on the beach with a good book and some coconut juice. Unfortunately, we still have eight more weeks of work to get through first. These coconut mango doughnuts will be the first of many tropical themed desserts I’m sure I’ll be making to get me through the next eight weeks. I made these last weekend for Mother’s Day since my mom is a big fan of coconut and mango and they were amazing! They might actually be my favorite doughnuts I’ve made yet.

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Grapefruit Curd Tart

May 13, 2017

Grapefruit curd tart

I recently conquered my dislike of grapefruit. I’ve never liked them because of how bitter they are. Why eat grapefruit when you can have sweet and tangy oranges? But with my honeymoon coming up this summer and wanting to be less fluffy (apparently, grapefruit helps increase your metabolism), I really wanted to like grapefruits. And because I actually enjoyed it when I had it for the first time in years, I’m making this grapefruit curd tart to celebrate. No surprise, I’m loving the tart just as much as the actual fruit. The crust was buttery, the grapefruit curd was creamy, and the grapefruit segments helped to keep it light and refreshing. Tristan went as far to say this might be his favorite tart I’ve made for him so far!

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Carrot Cupcakes with Lemon Cream Cheese Frosting

April 16, 2017

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

Happy Easter! Last year I made carrot curd filled vanilla cakes baked in eggshells. They were incredibly fun and adorable but I’m ridiculously busy right now… I needed something festive but less time-consuming. So I decided to go more traditional and make carrot cupcakes with lemon cream cheese frosting. Carrot cake is a classic Easter dessert, but for Tristan, it’s a birthday cake. His late mother got Tristan’s great grandmother’s recipe passed down to her. It’s honestly just too precious for me to share it here on the blog, and I’d like to keep it in the family. I’ve instead adapted the recipe and made them into cute carrot cupcakes, easy to share with guests on Easter!

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Spinach Cupcakes with Orange Whipped Cream Cheese Frosting

March 15, 2017

St. Patrick's Day Spinach Cupcakes with Orange Whipped Cream Cheese Frosting

Only a couple more days left until St. Patrick’s Day! Have you figured out what you’re making to celebrate? Although I’m currently down with the stomach flu, I made something green and delicious this past weekend… Spinach cupcakes with orange whipped cream cheese frosting. When I think of St. Patrick’s Day recipes I immediately think of food dyed with green food coloring, but let’s be honest, that isn’t very appetizing. Make yourself a batch of these naturally green spinach cupcakes instead!

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Baileys Boston Cream Doughnuts

March 12, 2017

Baileys Boston Cream Doughnuts

I have to be honest, I’ve been so uninspired to write. I made these Baileys Boston cream doughnuts last weekend and I had planned to post it last week but it’s taken me a whole week to get started in writing this post. It’s not that I’m not excited to share the recipe with you because these doughnuts were absolutely delicious. Doesn’t get much better than fluffy doughnuts filled with a custard filling spiked with Baileys Irish Cream and then dipped into a dark chocolate glaze. But with Tristan and I getting married this month I have a lot of things that need to get done and my mind has been preoccupied. Anyway, it’s better late than never, right?

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Matcha Cakes Baked in Origami Boxes

March 4, 2017

Matcha Cake Baked in an Origami Box

March 3rd is Hinamatsuri, Doll Festival or Girl’s Day, in Japan. Families with daughters display dolls called Hina ningyo, which sit on a tiered platform. These matcha cakes baked in origami boxes are dressed to represent the emperor and empress dolls, which sit on the top tier. Who needs real dolls when you can make and eat your own?

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Blueberry Cream Cheese Buns

February 25, 2017

Blueberry Cream Cheese Buns

You’re probably wondering why there’s a beardy man on a bed of blueberry cream cheese buns. Thursday was my dad’s birthday! Happy birthday, Daddy! I usually make cupcakes or a layer cake on birthdays but I wanted to switch things up. I used my sweet roll dough as the base and stuffed it with some blueberry jam and a sweet cream cheese filling. And of course, I couldn’t resist making one of the buns into my dad’s face. I just had to. Tristan and I brought these buns to my parents’ place on Tuesday for an early celebration and my dad loved it! I mean, how could he not?

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Yuzu Cheesecake

February 19, 2017

Yuzu Cheesecake

Guess what? It’s been a whole year since I posted my first blog post. Yep, Thursday marked the 1 year anniversary of Ai made it for you! Hurray!

When I was brainstorming an appropriate dessert to celebrate my blogiversary, the first thing that came to mind was cake. But isn’t that what everyone does? (Well, I guess cheesecake technically classifies as cake…) I’ve combined my Japanese and American roots and made yuzu cheesecake. Creamy and rich cheesecakes are topped with tangy yuzu curd. Tristan even said they might be his favorite cheesecake. That’s saying something.

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After Eight Brownies

February 13, 2017

After Eight Brownies

Here’s my final recipe for Valentine’s Day: After Eight brownies! These minty brownies are for those of you who love gooey, fudgy, sinfully decadent brownies that make you question whether they’re fully cooked through. Present your date with these After Eight brownies on Valentine’s Day and I guarantee you’re going to get l…

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Vegan Chocolate Banana Cupcakes with Vegan Chocolate Buttercream Frosting

February 7, 2017

Vegan Chocolate Banana Cupcakes

It’s down to one week until Valentine’s Day! The second recipe is for vegan chocolate banana cupcakes with vegan chocolate buttercream frosting (damn, that’s a mouthful). If you haven’t checked out the first recipe, here it is.

When I was coming up with Valentine’s Day recipes, I really wanted to include something vegan. It’s a great way to challenge myself to make something different, and also a good idea to keep the cholesterol levels down.

These chocolate banana cupcakes are fluffy and moist, and the chocolate buttercream frosting is creamy and slightly tangy from the homemade cultured European-style vegan butter. That’s right. You heard me. Homemade vegan butter.

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