For me, growing up no lunch box was complete without a kids yogurt cup. It was a simple treat for most kids, but I saw something more. I saw a world of culinary opportunities and I took them. I began saving the wooden sticks from my ice cream, for my new invention. Breaking them in half, I stuck the ice cream sticks into my yogurt cup, popped them in the freezer, and waited. The result: A fruity, creamy, frozen treat. I was a genius!

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Hanami（花見/はなみ）directly translates to mean “flower viewing” in English, and is an annual tradition of picnicking in the warm, lush Japanese springtime. Early April marks the beginning of hanami season in Japan. Denoted by the blooming of beautiful, pink cherry blossoms (桜/さくら) throughout both urban and rural regions in Japan, it is tradition for families, couples, friends, and individuals to gather under the blossoms to picnic and appreciate nature’s beauty.

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Creating this cupcake recipe has been a journey spanning 10 years for me. I have made a total of 7 different versions of this recipe; some with pudding, some without milk, and even some with lard. It certainly serves as a solid reminder that baking is a labor of love. All along the way, I had friends and family joyfully agree to be my testers. These cupcakes can be the crowning glory of your party contributions, as they were mine. Most importantly, they are the perfect decadent comfort food to satisfy your sweet tooth.

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As part of the Bangladeshi diaspora, I have had the privilege of indulging in both American and South Asian desserts. The aromatic taste of cardamom and rosewater brings me back to my childhood when I would eat shemai (vermicelli pudding) after coming home from the masjid on Eid mornings. My mother would stand over the stove for hours, stirring boiling milk and infusing spices and sugar into a dessert she knew would be devoured in less than a day. As I found my way into the kitchen over the past few months, I admired the time-saving methods of many Western desserts, mainly the ease of baking cakes.

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Hailey shares her recipe for Paletas de Arroz con Leche, rice pudding ice pops, a perfect refresher for a hot summer’s day!

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Think indulgence. Think sweetness. Think of your ultimate guilty pleasure. What comes to mind? For me, it's the timeless brownie sundae. Thin, fudgy slices of rich brownies stacked atop of one another, topped with a scoop of classic french vanilla ice cream, with a drizzle of dark chocolate ganache to finish it off. There is nothing quite as decadent as a chocolate brownie that, with each bite, leaves you wondering: why dessert isn’t the only meal of the day?

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I have something to admit; I am not a big fan of cake. With a few exceptions, I find most cakes to be dry, too sweet, and without an interesting texture. But that does not stop my friends and family members from filling my refrigerator with these spongy desserts. Because of my strong fear of wasting food, I found a way to upcycle these dried week-old cakes into a rich, moist, and boozy dessert.

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Did you know that tiramisù means "cheer me up" in Italian? Why don't you cheer your self up with this simple tiramisù recipe by our Culinary Director Trin Kitisoontornpong. Guaranteed that you will have a chance to taste an authentic creamy tiramisù without breaking your wallet. This recipe came from the Russo family from Bologna.

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Ever wonder what your favorite cookie would taste as a cupcake? Deniz usually takes inspiration from her other favorite goods when innovating a new recipe. Before girl scout cookie season comes around, enjoy these Samoa cupcakes that taste just like Samoa girl scout cookies!

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Whether it is a college student looking for a dessert to fuel an all-nighter or a middle school student returning home from cram school, sangkhaya is a choice sure to please. Fluffy bread (Kanom Pang) dipped in the vivid green sweet sauce, Kanom Pang Sangkaya is a popular sweet that is offered by street vendors, night bazaars, and contemporary cafes across Thailand.

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The Finger Lakes are famed for their wonderful fresh produce, especially apples! To capture the essence of the region, I’ve created, tested, and refined a recipe that is the perfect finger-licking dessert.

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Pâte à choux is the light and crispy dough behind countless delicacies, including éclairs, profiteroles (cream puffs), gougères, and Paris-breasts. These pastries are often dramatically displayed with mountains of cream and colorful glazes, seemingly impossible to recreate at home. The possibilities are endless, but I like to keep it simple by making cream puffs with fresh whipped cream and berries. 

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