These are, without question, the best sourdough cinnamon rolls you’ll ever make at home. These are tender, fluffy, and perfectly spiced. Using an overnight sourdough method with an optional tangzhong step gives you rolls that stay soft for days. Whether you’re using an active starter or planning ahead with tangzhong, this recipe delivers every time.

If you love cream cheese frosting but hate when it feels heavy, this is the one for you. Light and sweet, perfect for cakes, cinnamon rolls, or fruit.

cookies that spread just right and have those gorgeous crinkly edges

Savory sourdough discard scones with Filipino loganisa, garlic, scallions, and optional cheese. Flaky, buttery, and perfect for breakfast or brunch.

Wontons are one of the very first things I remember folding with my older sister and mom. Mine were probably the ugliest by far, but I learned quickly and ate my bad ones anyway. This wonton recipe is one I finally coaxed out of my mom, who never measures anything. It’s a bit of my culture passed to you.

A crispy, golden Japanese fish-shaped cake filled with sweet red bean and matcha. This Japanese taiyaki recipe is adapted with matcha and even a sourdough discard option for extra flavor and digestion benefits, no waste and all taste. If you’ve ever searched for a easy taiyaki recipe, you’re in the right place.

Savory sourdough discard scones with sweet Italian sausage, cheese, and fragrant herbs. snack. Savory, comforting, and easy to reach for when you want something filling but not heavy. Perfect with coffee in the morning, or tucked into a lunch break when you want something homemade.

He was the failed foster I came home to during college. I remember walking through the door and seeing a little Jack Russell and beagle mix standing there. We both looked confused at one another, one of us a little more confused, and the other very eager to sniff. Of course, I loved him immediately, and then I asked the obvious question. Where did this little dog come from?

Chocolate Croissant Sourdough Bread. A rich, buttery, and chocolaty loaf recipe.

Cafe hopping in Seoul made easy. A travel diary guide to Ikseon-dong and Anguk cafes, bakeries, hanok coffee shops, and what I ordered.

These Chinese almond cookies are gently sweet, lightly crisp, and tender in the center. I think these are somewhere between crumbly shortbread and a bakery-style tea cookie. Chinese Almond Cookies are traditionally made with lard. This version uses butter because it’s what I had on hand. I browned half the butter for depth and warmth, while keeping the other half softened so the cookies still bake up with the classic texture I love. They’re cozy, nostalgic, and enjoyed wi

Easy bakery-style almond croissant recipe using leftover croissants, almond paste filling, simple syrup, sliced almonds, and a dusting of powdered sugar.

Perhaps a controversial opinion, but I’d take an almond croissant over a chocolate one.

During my senior year of college, an 12 am artist date led me back to creativity, cooking, and faith. Inspired by The Artist’s Way, I wandered into a library, rediscovered my love for culinary arts, and created a mango sticky rice parfait that taught me something about God’s timing. A reflective story about inner child healing, late-night creativity, and the beauty of artist dates.

shortbread cookies that pair well with tea or coffee, easy to bake and quick to bake for a sweet treat

If you like a crispy and chewy interior cookie with a little depth from brown butter and sourdough discard, and it still gives you that toffee crunch, this is probably one you’ll make again.

How my sourdough journey began—from a farmers market loaf to baking by faith, learning patience, and mastering the art and science of sourdough.

Buttery Hands are Inevitable when it comes to making this Croissant Sourdough Bread

A birthday cake I made for a friend turned into a near disaster. Emily’s birthday cake: matcha buttercream, vanilla, and strawberry compote — a flop, quite literally. But here’s the thing about Emily’s birthday cake: God always prepares us, even in the chaos of last-minute baking and barely getting it done.

For Heather’s 22nd birthday, I baked a Jellycat-inspired Victoria sponge — not the prettiest cake I’ve made, but one of the most memorable. This post is part of Cakes for Others, a personal series where I share the cakes I’ve made for the people I love. It’s about flavor, memory, and how baking became a way to say thank you, and I love ya!