Hello, it has been 10 months since I last posted, haha… Since starting medical school, I sadly have not really been baking many new things (but not too sad because I have been sticking to my oldie but goodie Chocolate Chip Cookies). Last Wednesday was Valentine’s Day, and I love being festive for very little… Continue reading Raspberry Cheesecake Brownies

Since starting college, I have met multiple people who are not big fans of chocolate. I honestly did not know that there were people who just did not like chocolate that much and chose not to eat chocolate outside of health reasons or allergies. I first made these snickerdoodles for one of these friends who… Continue reading The BEST Snickerdoodles

I literally made this cotton cheesecake on March 2, OVER A MONTH AGO, and I’m just now writing this post for it. This keeps happening. I have no excuses. I have been wanting to make Japanese cheesecake for I-don’t-even-know-how-long, but most of the recipes I found online had the ingredients measured in milliliters or grams… Continue reading Japanese Cotton Cheesecake

Rice cake soup (떡국) is the traditional dish of New Year’s in Korea. I made this back in the week of the Lunar New Year to be festive, but I procrastinated on posting a recipe until now. Um, Happy Valentine’s Day. I got an Instant Pot as a gift for Christmas, and I finally got… Continue reading Korean Rice Cake Soup (Dduk Guk,떡국)

Another recipe a Whole30-compliant dinner. I found this recipe from Tasty Thin, but I didn’t really measure anything that precisely and just used the given measurements for the vegetables and chicken as a general guide or reference. Totally do the same, but for the dressing, follow the recipe. I adapted the recipe so that it… Continue reading Whole30 Asian Chicken Salad

Valentine’s day is here, and we all know that Valentine’s day is really about the chocolate. I love being festive for all sorts of holidays (see Pepero Day). Themed sweets is the best way to be festive, I say, and homemade sweets make really special gifts. Let me describe these truffle bites. They are rich… Continue reading 3-Ingredient Dark Chocolate Almond Truffle Bites

Firstly, this recipe is from Northwest Workshop, only a little different in the directions. I was making a Whole30-compliant dinner recently and used this recipe. It’s good. Small group highly approved. The recipe I used was for grilling the chicken, but I baked it in the oven and broiled it for a couple of minutes… Continue reading Whole30 Korean Spicy Chicken

They are dense. They are chewy (very chewy). They are naturally sweetened with dates, and they have both crunchy and smooth textures thanks to the roasted cashews processed into them. I made these for one of my small group girls who is in the middle of doing Whole 30 (a detox diet), but I was… Continue reading 3-Ingredient Healthy Brownie Bites (Vegan, Dairy-free, Whole30)

I’m not really sure what to say about these but that I make them a lot, which in itself is a testament that they must be good. Making spring rolls is honestly not intimidating at all. It’s actually become one of my lazy dinners because shrimp cooks quickly, and the noodles just need to soak in hot water… Continue reading Shrimp Spring Rolls + Peanut Sauce

For my boss’s birthday in July, I made these Chocolate Peanut Butter Cupcakes. His wife and my other boss’s birthday is this weekend, and she loves oatmeal, nuts, and not chocolate. She’s currently on a dairy free diet, so I thought cake is harder to make dairy free than cookies, plus it’s also harder to put… Continue reading Cranberry Pecan Oatmeal Cookies (+ Walnut Chocolate Chip Oatmeal Cookies)