Kimchi Bun

We kicked off gelato season at the cafe a couple of weeks ago and my mind is occupied by developing recipes for gelato, sorbet, and ice-cream since. Inspiration comes to me non-stop and I can barely keep up with turning these ideas into frozen treats to enjoy. It is hard to pick favourites but I am partial to a few: miso caramel, matcha with caramelized white chocolate, cinnamon with fig compote & candied walnuts, lemon meringue, black sesame, and espresso with espresso caramel are my current top picks ....more

Pi(e) Day From A Month Ago

I feel almost sheepish to write about the Pi(e) Day party my friends and I shared a month ago. I have been neglecting my blog for much too long thanks to a demanding work and training schedule. Plus I got very ill during my anticipated Nashville weekend ....more

A Decade Of Blogging

Last Sunday Dessert By Candy turned 10 years old. It dawned on me how many things happened since the first day I took up writing and how much things changed. At the same time, I am glad that my love of cooking and writing is still the driving force behind Dessert By Candy ....more

Breakfast Strata Croissant Bread Pudding

Great way to use stale croissants with many variations based on ingredient availability. The savoury strata is slightly richer than the sweet pudding by using more cream and fewer eggs in the custard. However, the technique is essentially the same ....more

Crowd Pleasing Cider Doughnuts

Homemade doughnuts are always worth the trouble. The freshness of a doughnut minutes after emerging from a vat of hot oil is simply incomparable. Biting into that crispy crust enveloping soft fluffy centre makes all the work of deep frying worthwhile ....more

Year Of The Ram

Do you know Chinese tradition celebrates lunar new year for half a month? Last Thursday we officially kicked off year of the ram but it is still not t... [[ This is a content summary only ....more

Smores Valentine

Like many people, I feel equal parts of love and hate for Valentine’s Day. The commercialism and elevated expectations make the occasion feels disingenuous. On the other hand, I love an excuse to show my friends how much I appreciate them ....more

Elusive Hokkaido Milk Bread

Enriched bread is my guilty pleasure. Made with white flour and enriched with eggs, milk, and butter, it is the dessert of bread family. It doesn’t necessarily have the complexity of sourdough or the depth of crusty country bread ....more

Dark Chocolate Gelée & Caramel Panna Cotta Verrine

My ideal Valentine’s Day dessert is a contradiction. I want the decadence of chocolate but I don’t want to be weighed down by cream. I want intensity and clarity of flavour but I don’t want to sacrifice delicate balance ....more

Trippa alla Parmigiana: Inspired By Porzia Toronto

A couple of weeks ago my girlfriends and I enjoyed an amazing dinner at Porzia, a neighbourhood Italian restaurant in Parkdale. With seven of us at the table, we ordered the whole menu without hesitation. In between catching up on latest news and plenty of giggles, we heartily enjoyed the parade of comforting rustic Italian dishes ....more