Clafou-what?! Klah-foo-tee.

He called me last week at 5pm on a Thursday afternoon from work and said, “Can you make a cake for 15 people for tomorrow?” Uh, err, umm…sure?!

Ever heard of them? Me neither.

My very first and successful attempt at one of my favorite classic Filipino treats. An interesting amalgamation of flavors, bibingka fuses together a simple rice flour cake with coconut milk, salted eggs and cream cheese.

One of my favorite parts about going on vacation is the challenge to use all our perishable ingredients in order to avoid coming home to radioactive mutant produce with fur and legs. Kiwi was one of them.

Years ago, I saw a similar dessert on a menu at a restaurant. Sadly, my inhibition of slaughtering the classy pronunciation trumped my desire for this tiny jar of goodness. Lesson learned. So say it with me now: po – de – krem. Not: pots – day – cream.

Warning: The recipe you are about to view has been proven to cause minor bodily injury. It should only be performed by a trained professional or under strict supervision by an adult. Kids, do not try this at home. *This is what I wished it said at the top of the recipe.*

I said to him the other day, “I don’t think I have a culinary musing to go along with the rice pudding.” To which he matter-of-factly replied, “But you’re Asian, baby.”

Valentine’s schmalentine’s. Personally, I don’t buy it. But for all you Lovey McLoversons out there, here is a decadent dessert that’s about as melty as your heart each time you gaze into the eyes of your true love. ***Swoon***

The second day of February is a religious holiday the French call la Chandeleur – a feast to commemorate the purification of the Virgin Mary. There are several traditions surrounding this holiday so sit back, eat a crêpe and soak in a little more culture.

You know how grown-ups always told you never to eat yellow snow? Well, this time it’s okay. Go ahead. Eat yellow snow.

What better way to jump back from my holiday hiatus than a post-Christmas dessert. Perfect on a winter day and light enough to revive me from food coma…

The inspiration to many of our culinary musings, his mother has given us countless recipes from her own archives. En français, of course. I hope one day I won’t mistakenly put ground beef in a mousse au chocolat recipe… “Oh! It said œuf (egg)? Not bœuf (beef)?!”

If peppermints were animals, they would probably go into extinction due to all the peppermint consumption around the holidays. So it’s a good thing they’re not because I’ve been using an awful lot of them in my recipes lately.

As they say in France, “jamais deux sans trois” – never two without three. So I present to you the third of my recent crumble obsession. I wanted one last chance to jump on the pumpkin bandwagon before the holidays were over. And this is such an easy recipe. Trust me.

As I bit into my dessert, memories of this past summer came flooding back. A refreshing jaunt along the Basque coastline with his father and sister. Up and down the cliffside with views of San Sebastien in the near distance. And a rewarding lunch of tagine followed by his mom’s delicious berry crumble.

Sounds fancy. Looks fancy. Hence, it’s probably too complicated to make it yourself. I always assumed I’d be better off ordering it from a restaurant than causing a tornado of cocoa powder, mascarpone cheese and lady fingers in our kitchen as I sit defeated in a puddle of espresso.

I love dessert for breakfast! Exactly a year ago during our brunch at Craftbar in Manhattan, we encountered the epitome of perfection that will benchmark all the future french toasts to come. Determined to recreate this recipe at home, I took on the challenge. Bring it on, Tom Colicchio…

Dare I say it… I’m not a fan of pumpkin pie.  To blend in with the crowd at Thanksgiving dinners, I would douse my slice of this trademark dessert with whipped cream.  So thank you, to this ingenious idea of fusing together the pumpkin infatuation on Thanksgiving with a more alluring dessert.

In case you haven’t noticed, I’m a huge fan of taking a classic and adding my own twist. One day we ended up with a surplus of bananas, so why not add some sass to this ice cream parlor favorite?

The French, how do I love thee? Let me count the ways. 1) My wonderful boyfriend 2) delicious desserts. Rich and decadent, the perfect way to satisfy your sweet, chocolaty tooth…

On a weekend getaway to Santa Barbara, we had the most exquisite panna cotta from a tiny little Italian restaurant. We’ve been hooked ever since…