Desserts

Pistachio Buns with White Chocolate Glaze How can I make these pistachio buns dairy-free? Replace the milk in the dough with an unsweetened plant-based alternative like almond, soy, or oat milk. Use vegan butter or margarine in place of regular butter for both the dough and the filling. Make sure your white chocolate is dairy-free, as many conventional white chocolates contain milk solids. Some specialty vegan white chocolate brands melt and behave similarly to regular ones, making them a suitable substitute. Can I prepare the pistachio buns in advance? Pistachio buns can be prepared in advance by refrigerating the shaped, … Read more

Glazed Orange Yeast Rolls Can I prepare orange yeast rolls the night before? You can prepare orange yeast rolls in advance by allowing the first rise to happen overnight in the refrigerator. After shaping the rolls, you can either let them rise again immediately and bake, or cover and refrigerate them for the second rise overnight as well. If doing the second rise in the fridge, take them out about 60 to 90 minutes before baking to come to room temperature and rise fully. This method enhances flavor and makes morning baking much easier and more efficient. Can I use … Read more

Chocolate Pistachio Cookies What can I use instead of kadaif if I can’t find it? The best substitute is thin vermicelli noodles broken into small pieces and lightly toasted in butter until golden and crisp. They won’t have quite the same flaky texture, but they provide similar crunch in the filling of chocolate pistachio cookies. Alternatively, you could try using crushed phyllo sheets or even crisped shredded wheat cereal for texture. Can I freeze chocolate pistachio cookies before baking? Once assembled and filled with the pistachio kadaif center, place the cookies on a parchment-lined tray and freeze until solid. Transfer … Read more

Easy Pistachio Dessert with Kadaif What is the best way to store this dessert? Keep it covered tightly with plastic wrap or in an airtight container in the refrigerator. Because it contains whipped cream and syrup-soaked kadaif, refrigeration preserves freshness and prevents spoilage. Ideally, consume within 2 to 3 days to maintain the balance between the crisp kadaif layers and the creamy pistachio filling. Storing it longer risks the kadaif losing its crispness as it absorbs moisture from the cream and syrup. Before serving, you can let it sit at room temperature for a few minutes to soften slightly. Can … Read more

Chia Mango Pudding with Coconut Yogurt How can I make chia mango pudding fully vegan? To make chia mango pudding fully vegan, use canned coconut milk and plant-based milk such as almond, oat, or soy. Replace Greek yogurt with a dairy-free alternative like coconut yogurt or almond milk yogurt, which will still provide creaminess and tang. Make sure your maple syrup is pure and not blended with honey or additives. All other ingredients in the base recipe—chia seeds, mango, and shredded coconut—are naturally vegan. Can I make this pudding ahead of time? Yes, this pudding is ideal for making ahead. … Read more

White Chocolate Blondies with Lotus Spread How can I make these white chocolate blondies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binder. Avoid using single flours like almond or coconut flour alone, as they absorb moisture differently and can change the texture dramatically. Make sure your white chocolate and Lotus spread are certified gluten-free, since some brands may have trace gluten due to processing. Expect a slightly more delicate structure, so chilling before slicing is even more essential to maintain clean edges and a chewy texture. Do I need … Read more

Upside Down Orange Cake How do I prevent the orange slices from becoming bitter? To prevent bitterness in upside down orange cake, it’s important to slice the oranges very thinly and simmer them gently in sugar syrup as directed. This process candies the peel and reduces bitterness. Avoid using overly thick slices or skipping the simmering step, as the white pith can contribute a harsh taste if left raw. Blood oranges or Cara Cara oranges are sweeter alternatives with less bitterness if you’re sensitive to flavor. Additionally, taste your oranges beforehand—some varieties are naturally more bitter than others, especially when … Read more

Raspberry Cream Puffs with Mascarpone and Pink Craquelin How do I keep the cream puffs from getting soggy? Make sure the choux pastry is baked until deeply golden and crisp—underbaking is a common cause of sogginess. After baking, cool the shells completely on a wire rack before filling. If possible, fill the raspberry cream puffs shortly before serving to preserve their texture. Also, strain the raspberry coulis well to remove excess liquid. Storing filled puffs in the refrigerator for too long can cause softening, so it’s best to store unfilled shells in an airtight container and fill them the day … Read more

Cherry Cake with Mascarpone Cream How do I keep the mascarpone cream from turning runny? Always use full-fat mascarpone straight from the fridge; it should be cold when mixed. Avoid overmixing—whisk just until the mascarpone and sweetened condensed milk are fully blended and smooth. If you whip the cream for too long or at too high a speed, the mascarpone can break and become grainy or watery. Make sure any components added to the cream (like condensed milk or flavorings) are also cold or at room temperature. Once the cream is spread onto the cherry cake, refrigerate it immediately. If … Read more