happy fifth birthday, gracefulleats!


hi, friends.

Gracefulleats is five today!

If you’re reading this, it’s probably because you’ve subscribed to this blog at some point within the past five years.

You’ve seen many stages of my life here, from the glory days of college to the struggling days of adulthood. You’ve seen me bake through the alphabet (and never really finish) and try my hand at many sugary buttery treats. You’ve seen my camerawork grow, from editing in iPhoto to editing on Lightroom- game changer, by the way. And hopefully, you’ve seen my faith grow.

Here’s the truth, my faithful readers: I’m saying goodbye to this platform.

But I think this journey is just about to begin. I’m taking that leap of faith and moving gracefulleats to a domain on another platform. Where it goes, I have no clue. And a lot of it is taking a risk, investing money and time into a hobby that may or may not become something bigger.

And if it doesn’t, it is what it is- I tried. I enjoy it, and I hope you will too.

You can find me here from this day forward. I’m putting the alphabet on pause for now, but I’m sure that many of the favorites from this site will make its way over. This site will stay here, untouched, as a bank of memories for me to look through.

Thank you, all, for your constant support with gracefulleats. It’s not that big in the real world, but it’s played a huge role in my world. And at the end of the day, that’s all that matters.

Goodbye for now- five-year-old me is growing up! I’ll see you on the other side- the dot com side.

Catch you all on gracefulleats.com!!!

Soli deo Gloria, and happy reading, eating, and baking!


Baking Through the Alphabet: U is for Ube Madeleines


And here we are. 2017.


I don’t know about you, but 2016 felt like a complete blur to me. It’s been a tough year, but I made it. All the trials- I got through them.


…or did I? This is only the beginning of adulthood. Brace yourself, Grace.


I have two options for this post. I can either tell you all again how 2016 was, or I can tell you how excited I am for 2017.


I’m going with the latter, because, let’s face it–2016 was hard.


SO, in 2017, I’ll be…

  • getting a new job (because my current work contract ends in June)
  • moving again, so be prepared to see a new kitchen and also a lack of posts depending on accessibility and size of kitchen
  • traveling to Seattle with some friends in March (drink all the coffee, eat all the ice cream, see all the things, and please send any recs my way!)
  • going to my first Coachella (weekend two, anyone?!), which I am absolutely ecstatic about
  • hopefully getting more plugged into my church, which I’ve been checking out since October and really have been enjoying
  • learning, growing, traveling, adventuring, meeting new people, struggling, failing, yada yada


But in 2017, I’ll be…Grace. A play on words, because that’ll never get old. I’ll still be me, a 23-year old SoCal native struggling to adult in the Bay. Until August, then I’ll be a 24-year old SoCal native struggling to adult in the Bay.


Regardless, I’ll still be me- struggling, striving, and surviving…but only able to do so by God’s grace. No matter how many resolutions I make (if you’re curious, some of them include being more joyful and patient, exercising more, being more loving to others around me, and being more down to try new things), I am still saved by grace. That comes with the gospel and my salvation, the only constant thing that stays no matter the transition.


2017, it’s nice to meet ya.


Ube madeleines. I’m going to be completely honest. I made these so long ago that I couldn’t remember which recipe and what adjustments I made. I’m pretty sure I got it right, but if not, please let me know if something doesn’t turn out right.


Most ube baked goods boast a deep, purple color that comes from food coloring, and a strong ube flavor that comes from ube extract. Food coloring in this case is a no-go for me because I’d rather let the natural food colors show through. I couldn’t find pure ube extract; the closest thing I found was an imitation extract at a local Asian grocery store, so I decided against that as well. So I figured I’d use some sort of ube puree and hope for the best.


I tried looking for ube puree (a part of me thought it’d sell like pumpkin puree), but I could only find frozen grated ube. I figured I’d make my own “puree” by steaming it (really, just microwaving it for 15 seconds or so) and add it to the madeleine batter. I made two batches, one with 1/4 cup puree, and another with 1/2 cup puree. Both worked out well; the batch with more puree was more purple and had a stronger ube flavor, but it came out to be more dense.

ube-madeleines-15So, my advice is this: use at least 1/4 cup puree per batch, but no more than 1/2 cup, because the madeleine starts getting more dense and more muffin-like. If you do get your hands on ube extract, feel free to add a teaspoon into the batter for a stronger ube flavor. If food coloring doesn’t phase you, feel free to add that as well, but keep in mind that if you use a water-based food coloring, it may also alter the texture of the madeleine.


The madeleines turned out beautifully – I loved the purple chunks and the light purple color. They’re a little more dense than your normal madeleine, but were still soft and buttery with a light ube flavor. These dainty little cookies are so cute, delicious, and perfect with a cup of tea!



Ube Madeleines
Makes 20 cookies
Adapted from Peas and Peonies


2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
pinch of salt
1 cup all purpose flour
8 tablespoons (1 stick) unsalted butter, melted, cooled slightly
1/4 to 1/2 cup ube puree (frozen grated purple yam, cooked and cooled)

  1. Preheat oven to 375°F. Generously butter and flour madeleine pans, and set aside.
  2. For the ube puree: Measure out 1/4 to 1/2 cup of frozen grated purple yam, and place in a small bowl. Heat the frozen yam for about 15 seconds, and stir to release the steam and to blend the chunks together. Let cool.
  3. Beat eggs and sugar in a large bowl until blended. Beat in the ube puree. Add flour, and mix until blended. Gradually add the cooled melted butter, and beat until just blended. Don’t overmix.
  4. Two options here: either spoon a tablespoon of batter into each indentation in the pan, or spoon the batter into a piping bag and pipe the batter into the indentations.
  5. Bake until puffed and brown, about 12-15 minutes. Let cool for about 5 minutes before removing from the pan. If you are repeating the process, continue to butter and flour the pan before each batch. Enjoy!

Until next time,

Soli deo Gloria, and happy reading, eating, & baking!




Baking Through the Alphabet: T is for Tiramisu Cake Roll


If you follow me on Instagram, you know I’ve been baking a lot lately.


Brownies, cookies, granola bars, breads, cakes. Brown butter everything.


There’s definitely something therapeutic about being in my own apartment kitchen space with every drawer and cabinet door open, flour and sugar spills on the counter, a sink full of dirty dishes, an oven preheated to 350 degrees, my Kitchen Aid running, and the music on and me dancing while trying to read and do as the recipe says. I’m in my zone.


I’m not necessarily stressed when I bake. I think sometimes it’s just the thought of bringing pastries to my friends that makes me happy. Sometimes it’s the joy of being able to serve and love others with something tangible.


But…sometimes I feel like it’s the only thing I have control over. I pick and choose my recipes based off of techniques I know or have studied and ingredients that I have on hand or are easily accessible. I have a general idea on what the outcome will be. As long as I know the technique and have the right ingredients, then it should be okay. Sometimes when life gets messy and unorganized, it’s helpful to be able to follow a set list of instructions.


But life is different. There are no instructions, there are no guarantees, and there is no perfection. In some situations, there is no confidence in myself that I’ll reach a certain place. There is no guarantee in this naive mindset of mine that I’ll be a certain person, that life will pan out in this direction, that this issue will be resolved with this plan. There is no science behind it.


And at the same time, I love it. I love the challenge because it grows me. I love the stresses, the memories, the experiences, the happiness, and the tears, because they all mold me to be my fullest potential. I love it because I know that I have Christ. And I remember Habakkuk 3, because even if the worst happens, God is still good. Even if the worst happens, God will carry us. Even if the worst happens, God’s grace is sufficient. Even if the worst happens, everything will be ok.


The first and last time I made a cake roll before this one was when I was in middle school. I attempted to make a chocolate cake roll with my mom. We had no idea what stiff peaks were and how to “gently fold.” I’m pretty sure “stir until there are no more lumps and stir a little longer to be safe” was a motto. We ended up with a giant chocolate cookie. It wasn’t good.


Since I’m now ten years older and wiser (hah), I figured it was time to give it a shot. I strayed away from the typical tiramisu trifle with ladyfingers (because it involves zero baking) and landed on a concept of a cake and a tiramisu. I gathered my ingredients, spent half an hour at Bevmo staring at the tiny bottles of liquor and figuring out what Amaretto was, and set off on this tiramisu adventure.


The cake came out well. It was soft, sweet (but not overbearing), and spongy, reminding me of the Asian sponge cakes I ate while growing up. It soaked up the espresso syrup nicely and paired well with the cream. The cream was slightly sweet, and the mascarpone definitely reminded me of the flavors of a traditional tiramisu. I either didn’t roll the cake tightly enough or the proportions were off, but I thought there was too much cream with my cake, so use your judgment when you’re assembling the cake. But not gonna lie, I’m pretty sure I finished this entire cake alone. Don’t worry, I scraped off the cream…so that makes it okay, right?


Tiramisu Cake Roll
Adapted from Diethood
Makes one cake roll, serves 10-12


For the Cake:
1/2 cup cake flour
5 eggs, separated, room temperature
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons sugar, divided
1/4 teaspoon salt
1/4 teaspoon cream of tartar
4 tablespoons butter, melted and cooled
2 tablespoons powdered sugar

For the Syrup:
1/2 cup brewed espresso
2 tablespoons sugar
1 tablespoon Frangelico or Amaretto

For the Filling:
8 ounces mascarpone cheese
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon Frangeico or Amaretto
1/2 cup chilled heavy cream
Cocoa, for dusting

  1. For the cake: Preheat oven to 350F. Lightly spray a jelly roll pan (not a half sheet pan, as that is larger) with baking spray, and line with parchment paper. Spray parchment paper with baking spray as well. Set aside.
  2. In a mixer, beat together egg yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow. Add half of the flour to the yolk mixture, and fold gently. Add in the rest of the flour, and fold it in gently. Set aside.
  3. In another mixing bowl, beat the egg whites, salt, and cream of tartar at medium speed until soft peaks form. Add 2 tablespoons of sugar; beat until the whites hold stiff peaks. Don’t overbeat.
  4. Fold 1/4 of whites into yolk mixture, and repeat until the remaining whites are thoroughly folded in.
  5. In a small mixing bowl, stir together the melted butter and 1/2 cup of the prepared cake batter. Fold the butter mixture back into the cake batter until throughly combined.
  6. Pour the batter into the prepared pan, and spread it evenly, making sure it reaches the corners. Rap the pan on the counter once or twice to get rid of the air bubbles.
  7. Bake the cake in the preheated oven for 8-10 minutes, or until the top of the cake springs back when touched.
  8. Sift powdered sugar over the cake, and cover the cake with a thin tea towel that’s larger than the pan. Place a larger baking pan over the towel, and invert the cake and parchment paper onto it. Gently peel back the parchment paper.
  9. With the towel, roll up the cake from short end to short end with the tea towel inside. Let it cool completely in the towel.
  10. For the syrup: In a small saucepan over medium heat, combine the espresso (I used concentrated instant coffee) and sugar, and bring to a boil. Stirring continuously, boil until the liquid is reduced to 1/4 cup. Remove from heat, and stir in the Frangelico or Amaretto. Let it cool to room temperature.
  11. For the filling: In a large bowl, beat together the mascarpone, sugar, cinnamon, and Frangelico/Amaretto until combined. In another bowl, beat the heavy cream until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture until combined.
  12. For assembly: Gently unroll the cooled cake on a baking sheet. Keep it on the towel.
  13. Brush the unrolled cake with the espresso syrup. With an offset spatula, spread the whipped cream filling evenly over the cake, leaving a 1/2-inch border all around. Without the towel, roll the cake from long end to long end, leaving it seam-side down on your serving platter. Dust with cocoa powder. Cut, serve, and enjoy!


Until next time,

Soli deo gloria, and happy reading, eating, and baking!

Baking Through the Alphabet: S is for Strawberry Hand Pies


I started this blog over three and a half years ago. It’s been a slow run, but it’s coming along.

I told myself that I’d be as transparent with my readers as possible. Because if my goal is to tie together baking with my life and how Jesus has impacted it, I can’t really do so without being honest and open to a certain extent.


So here it is: breakups aren’t easy.

But sometimes…they’re necessary. It’s easy to be angry and bitter. It’s okay to be emotional and to cry. It’s okay to not be okay.


What did I gain from this? A lot. From learning how to be empathetic, to not being judgmental, to being more patient and encouraging, to being more open, to taking things easy and not stressing out. From learning the necessity of prayer, to not being so nit-picky, to learning how to actually take care of the person in front of you instead of trying to plan five million steps ahead. From learning the importance of trusting in God (which is a continual struggle), to having Christ as the center of your relationship, to seeking wise counsel, to being a partner. From learning to strive for godliness together, to learning how to make each other better people, to rebuking and molding each other. And this list can go on and on.


I’m doing okay, in case you’re wondering. It’s hard sometimes, but I know for a fact that it was the best route for us to take–to grow and to be molded separately. And I think that’s what brings peace for me: knowing full well that it was for our good and that it was faithfully ordained by God. It was worth the fight, because it bore fruit during and after the relationship.


I asked for life experiences when I moved up so I could learn and better minister to others, and this is one of them. So here I am, persevering, praying, and fighting–literally through the love of others and the grace of God.


Now, it’s a weird transition from talking about my life to talking about strawberries, but I’m going to do it anyway. Berry season is one of my favorite parts of summer, so it only felt necessary to use strawberries for the letter s. Other ideas, if you’re curious: sour cream and onion pretzels, sour cream and onion biscuits…yeah, really not that much.


I’ve never made a pie before, so I admit that this is the closest I’ve been to making one. But I’m glad I picked hand pies, because they came out so much cuter and were easier to photograph. These pies turned out to be pretty much what you’d expect–sweet strawberries stuffed in a flaky, buttery crust, topped with crunchy raw sugar. The dough can be difficult to work with once the butter starts melting from the warmth of your hands, so work quickly. The trick to flakiness is to have everything cold before it hits the heat of the oven. I tried doing this by working quickly with the dough and leaving the hand pies in the fridge for a couple minutes before throwing them into the oven. Also, the recipe makes enough dough for two batches of hand pies. Don’t forget to cut slits on the tops of the pies to let the steam escape. Just don’t forget to make these delicious pies–berry season is almost over!


Strawberry Hand Pies
Makes 6 hand pies
Adapted From Martha Stewart


For the dough/pâte brisée (enough for two batches):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup cold, ice water

For the strawberry filling:
1 1/2 cups strawberries, hulled and cut in half or quarters
2 tablespoons granulated sugar
1 tablespoon cornstarch

All-purpose flour, for work surface
1 large egg, lightly beaten
Raw sugar, for sprinkling

  1. For the doughCombine flour, salt, and sugar in a bowl (or in a food processor, if using). Add the butter, and, using a pastry cutter, blend until the mixture resembles coarse meal.
  2. Add ice water, tablespoon by tablespoon, until the dough holds together without being wet or sticky. If the dough is still crumbly when you squeeze a small amount together, add a little more water. Be careful to not overwork the dough.
  3. Divide the dough in half. Flatten each half into a disk and wrap in plastic wrap. Chill the dough until needed.
  4. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.
  5. For the filling: In a medium bowl, stir together the strawberries, sugar, and cornstarch.
  6. On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. At this point, you can either cut rounds (and fold them over to make half-circles or top them with another round) or rectangles into sizes you please. I ended up doing rounds topped with another round.
  7. Depending on the size of your round/rectangle, place the strawberry mixture onto the cut dough. Lightly brush the beaten egg around the edge, and either fold the remaining dough over to enclose or top with another piece of dough. Gently press the edges together to seal, crimping the edges with a fork if desired. Brush the tops of each pie with egg, and using a paring knife, cut slits on the top of each pie. This is to ensure that the steam can escape while baking. Sprinkle each pie generously with raw sugar.
  8. Bake the pies until golden brown, about 20 to 25 minutes. Cool slightly before serving.


Until next time (hopefully before the end of the year),

Soli Deo Gloria, and Happy reading, eating, and baking!

Baking Through the Alphabet: R is for Raspberry Chocolate Tart

Raspberry Chocolate Tart-5

If you’ve noticed on my Instagram posts lately, gracefulleats has a new friend: a marble slab. I’d been eyeing this slab since 2013 or so, but I was so hesitant because cheapo college kid me couldn’t imagine spending $50 on a piece of marble.

Raspberry Chocolate Tart-9

Since I am now a full-grown adult with a real paying job and doing this whole “adulting” thing (poorly but surely), I bought it.

Raspberry Chocolate Tart-4

Seriously, that $50 slab is a game changer. It does two things: keeps my pastries cold as I roll out dough, and 2) makes my pictures look soooo much better.

Raspberry Chocolate Tart-8

I’ve been helping my recently-engaged friend V brainstorm for things to put in her registry. It’s been interesting doing that because I get a chance to think about what I’d want in a dream kitchen–marble countertops, double ovens, an island, etc etc. Add in a nice rack on the ceiling to hang my pots and pans, ceramic jars for my flour, a walk-in pantry, and an unending supply of ingredients. Maybe one day I’ll have a kitchen where the dishwasher doesn’t double as a dish rack. A girl can dream, right? This marble slab will just have to do for now.

Raspberry Chocolate Tart-6

I bought the tart pan used in this post along with the marble slab. I also bought a bunch of other things–new measuring cups, new cookie scoop, etc–but that’s another story. It was a part of the “new kitchen, new things” mindset when I moved into my apartment.

Raspberry Chocolate Tart-3

Anyways, the hardest part about this tart was the crust. I didn’t have a food processor, so my friends and I crushed the graham crackers with a rolling pin and ziploc bags, sifted the large crumbs, and repeated the process. Struggles came back when I had to press the crust mixture into the pan, but it was worth it because the crust paired so well with the sweet raspberries and the creamy ganache (which was literally chocolate and cream). Top with raspberries on top, and voila! You’ve got yourself a raspberry chocolate tart.

Raspberry Chocolate Tart-7

Raspberry Chocolate Tart
Adapted from Martha Stewart
Makes one 14″ x 4.5″ or 9″ tart


For the Crust:
32 chocolate wafer cookies (I used 8 oz chocolate graham crackers), crushed
2 tablespoons sugar
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted

For the Ganache Filling:
12 ounces semisweet chocolate chips
pinch of salt
1 1/4 cups heavy cream

For the Topping:
Fresh Raspberries (I used about 12 ounces)

Preheat oven to 350F. In a medium bowl, combine crushed cookies, sugar, and pinch of salt. Add butter, and mix until it comes together. Press the crumbs firmly into pan (either a 9-inch fluted tart pan with a removable bottom or a 14″ x 4.5″ fluted tart pan with a removable bottom like I did). Place the pan on a baking sheet, and bake until the crust is dry and set, about 20 minutes. Let cool.

In a large bowl, add chocolate and a pinch of salt. In a small saucepan, bring the cream to a bare simmer over medium-high heat. Immediately pour the cream over the chocolate, and let it stand for one minute. Whisk gently until the chocolate melts and is completely smooth. Pour the chocolate into cooled tart shell, and refrigerate until set, about 30 minutes.

To serve, remove the tart from the pan, and top with raspberries, as desired. Enjoy!Raspberry Chocolate Tart-2

Raspberry Chocolate Tart

Baking Through the Alphabet: Q is for Quinoa-Pistachio-Apricot Biscotti


The Bay Area is doing a really good job of winning my heart.


I passed my one year mark a little less than a month ago, and I’m pretty sure moving up was one of the best decisions I’ve ever made. I’ve learned and struggled a lot, formed plenty of new friendships, and shared life with people I’m pretty sure I’ll be friends with for a long time.


I’m currently reading Just Do Something by Kevin DeYoung with C. My sister encouraged me to read this book last year when I was still deciding if it was a good idea to make the move up to the Bay Area. I finally got around to it a year later, and it’s been a pretty encouraging book, pointing out a lot of the flaws in the way I think and make decisions.


This quote stood out to the both of us: “Seek first the Kingdom of God, and then trust that He will take care of our needs, even before we know what they are and where we’re going.”


And it’s true. I’m a bit of a planner, so I feel the constant need to know what’s going to happen in life for the next day, week, month, year. I’m always planning the next step in life but forgetting the tasks I have in front of me. Farsighted, I suppose? In any case, that’s my spiel, my current struggle, my lesson–whatever you want to call it.


tl;dr: Happy one year, Bay Area. You’ve done a pretty swell job at winning my heart. One year down, hopefully many more to come!


One more spiel, just for these little suckers. If you don’t already know, I bake letters based on the main ingredient. In this case, quinoa was literally the only thing I could think of. I research a lot for these things, and I finally settled on tweaking a biscotti recipe by replacing the flour with quinoa flour.


Luckily, I found something that already had the work cut out for me; I just replaced the mix-ins with apricots and pistachios (which ended up being a lot tougher to chop up than I had expected). Overall, slightly nutty, a good mix of flavors with the pistachio-apricot combination, and not too rock hard (though that depends on how long you bake it for). Keep in mind though that quinoa flour can get a bit pricey, and slicing biscotti with a steak knife is definitely not ideal.


Other than that…work team and roommates approved!


Quinoa-Pistachio-Apricot Biscotti
Adapted From Power Hungry
Makes 16-20 cookies

1 ¾ cups quinoa flour (I found mine at Whole Foods)
1 teaspoon baking powder
¼ teaspoon salt
¾ cup dried apricots, coarsely chopped
⅔ cup pistachios, coarsely chopped
¼ cup olive oil
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Preheat oven to 300F. Line a large cookie sheet with parchment paper.

In a medium bowl, whisk together the quinoa flour, baking powder, and salt. Stir in the dried apricots and pistachios.

In a large bowl, mix together the oil, sugar, eggs, and vanilla. Add the flour mixture to the egg mixture, and stir until well-blended.

Transfer the dough to the prepared cookie sheet, and shape the dough into two 2×12-inch rectangles, about¾ inch high. Damp hands are helpful with this. Bake until golden brown and set, about 23-25 minutes. Let cool completely.

Once the rectangles are cooled, use a serrated knife (in my case, a not-so-helpful steak knife–not recommended) to cut them on the diagonal into ½-inch slices. Place the biscotti on lined sheets cut side down, and bake 15-17 minutes until the biscotti is golden and dry. Transfer the biscotti to a rack, and cool completely. It’s okay if they’re not completely crisp; they crisp up as they cool.


Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

Baking Through the Alphabet: P is for Peanut Butter and Jelly Blondies


It’s already April. And I’m not sure where all the time went.



Happy belated 3rd birthday to this blog, too! I remembered but didn’t get a chance to make a cake like I usually do.


It’s been a bit busy lately. 2016 has been really good so far, though, and I’m definitely learning and growing a lot. I’ve gone on my fair share of adventures, and I still have so much to explore.


But you know those days where you’re kind of just sitting there–slightly upset but not really sure why, frustrated, confused, and an entire mix of emotions? Today’s one of those days.


And that’s one of the things that I’m learning. It’s okay to not be okay. There will be times when things are out of your control, and there’s nothing you can do. There are moments when life seems like a mess and full of unanswered questions, and there’s nothing you can do…but pray. The next month is about to get really hectic, but I’m excited for the new changes to come. AND, you can also expect this blog to be a little more active than it has been the past two years. Maybe I’ll get through more than two letters this year. Fingers crossed!


Peanut Butter and Jelly Blondies
Makes one 8×8-inch pan
Adapted From Averie Cooks


For the base:
1/2 cup butter (1 stick), melted
1/4 cup creamy peanut butter, melted
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt

For the top:
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup jelly (I used strawberry)
chopped roasted peanuts (optional)

Preheat the oven to 350F. Line an 8-by-8-inch pan with aluminum foil (spray with cooking spray) or parchment paper. Set aside.

In microwave-safe bowl, melt the butter (30-60 seconds). Add the 1/4 cup peanut butter, and microwave for 30 seconds to soften the peanut butter. Stir the melted peanut butter and butter together until combined. Add the brown sugar; stir to combine. Stir in the egg and vanilla. Add the flour and salt, and stir until just combined. Don’t over-mix, or the blondies can come out tough. Pour the batter into the prepared pan; smooth it out if necessary.

To the top of the batter, dollop the 1/4 to 1/3 cup peanut butter (depending on your liking) in 4- or 5-tablespoon-sized dollops. Do the same for the jelly. Using a knife, marble the peanut butter and jelly in a zig-zag and swirl pattern. Do not overdo it, or the surface will look really messy and ugly. Trust me. Been there, done that. Sprinkle the top of the blondies with the chopped peanuts, if desired.

Bake the blondies for 22 to 27 minutes, or until the edges slightly pull away from the sides of the pan, the center is set and golden, and a toothpick comes out clean. Let the blondies cool completely before slicing and serving. Enjoy!


Here’s to 2016, a really belated 3rd birthday to this blog, and hopefully more letters.



Soli deo Gloria, and happy reading, eating, and baking!

Baking Through the Alphabet: O is for Orange Olive Oil Sticky Buns


I told myself I’d make at least one more letter post before 2015 ended.


It’s still 2015. Thus, mission accomplished. Four tries later.


I made these this past Thanksgiving when I went home to be with family. It’s been hard these past few months, so weekends when I get to go back to my familiar and happy places are always so sweet. I was reflecting on Thanksgiving the other day, and there are just so many things to be thankful for. To honor this post being my fourth attempt at the letter “o”, I’ll (briefly) list four things that I’m thankf-o for:


  1. Family – my support system, the people who endlessly and unconditionally love and care for me. The people who lovingly call me out when I’m being stressed and difficult. The people who encourage me to trust in God, stay warm, and find a boyfriend…
  2. Church – my fellow race runners, the body of Christ that teaches me, rebukes me, shepherds me, and grows me. The people who open themselves up to me, show me around the Bay Area, and welcome me into their lives. One of the biggest blessings since moving, and I genuinely mean it. The body of Christ that teaches me what it means to love God, His Word, and His people.
  3. Work – my Bay Area version of Disneyland. The place where I spend 40+ hours a week, grab meals with coworkers, learn about the tech industry and the impact we have on social media. The place where I meet people left and right, am part of an amazing work culture, and have fun. The place where I have such a great team filled with people that I get along well with and have a good time together both inside and outside of work.
  4. Community – my other support system comprised of people from all my different life stages–high school, FCBC, GLMC, college, etc.–and overlap with the groups above.  People who check up on me to make sure I’m doing okay, show me around to places, and share life with me. People who genuinely care for me, keep up with me, have made me who I am today…and seriously make life fun :)).


These are just four things that I’m thankful for. And there are so many other things to be thankful for…because God is gracious and good.


As for these little suckers–think cinnamon rolls, but replace the cinnamon filling with orange sugar. The orange sugar was super fragrant, and it made the sticky buns, well, sticky. But the citrus-y flavors paired well with the soft rolls.


Some recipe notes:
1) I was scared I didn’t have enough filling for the buns, so I increased the proportions. They’re reflected in the recipe below.
2) The glaze made the buns too sweet for my taste, though, so I’ve cut the recipe for that in half below. I also didn’t have milk on hand, so I used orange juice instead. Feel free to use buttermilk like the original recipe states.
3) I couldn’t taste the olive oil in my buns. It might just be the brand I used, though.


Orange Olive Oil Sticky Buns
Makes about 12-18 buns
Adapted from Food52

For the Buns:
1 3/4 cups warm water
1 teaspoon bread machine yeast
2 tablespoons sugar
4 3/4 cups all purpose flour
3 teaspoons salt
1/2 cup olive oil (I used Trader Joe’s Extra Virgin Olive Oil)

For the Filling:
1.5 cups sugar
Zest of 3 medium oranges
4.5 tablespoons fresh orange juice
1 tablespoon lemon juice

For the Glaze:
1 cup sifted powdered sugar
1 tablespoon orange juice

  1. In the bowl of an electric mixer with a bread hook, stir together the warm water, yeast, and sugar. Add the salt and half the flour, and stir. Slowly add the rest of the flour with the mixer on low until the dough comes together into a shaggy ball. Drizzle in the olive oil. The dough will come together as a wet ball; feel free to add a little more flour if needed, but be careful to not add too much to make the dough tough (err on the side of a stickier dough). Continue to let the dough knead for five minutes.
  2. Place the dough in a large bowl, and cover the bowl with either plastic wrap or a damp, clean kitchen towel. Put the bowl somewhere warm to rise until doubled in size (about an hour, depending how cold your place is).
  3. Make the filling while the dough rises. In a bowl, mix together the sugar and the orange zest. Let it sit for a few minutes, then rub it together with the orange and lemon juices. You might not need all the juice, so just add enough until it becomes like wet sand. You don’t want it wet; otherwise it’ll be too runny for the filling. Set aside.
  4. Grease a 9×13 baking pan (I used an 8×8 pan + one 8-inch cake pan). Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a large rectangle that’s about half an inch thick.
  5. Spread the orange sugar filling mixture onto the dough, leaving some border for the dough seams to close later (about 1/2 inch). Roll the dough up tightly, starting at the long end. Slice into 12-18 even slices. Place the rolls into the greased pan. Cover and let the rolls rise until doubled in size, about 30-45 minutes.
  6. Once the rolls are doubled in size, preheat the oven to 350 F. Bake the rolls for 35-40 minutes until golden brown.
  7. While the rolls are baking, make the glaze by whisking together the orange juice and powdered sugar until it has a thick, but pourable consistency.
  8. When the buns are done, pour the glaze over the buns. Serve warm, and enjoy!



Until next time,

Soli deo Gloria, and happy reading, eating, and baking!

Hello (Again)!

Hello, readers!

It’s been eight months since I’ve last posted. At this rate, am I still allowed to celebrate my 3rd birthday in January?

I’ll give you a million excuses as to why I haven’t been posting, but maybe it’ll be easier if I give you a recap via a list (my favorite) of important things that have happened. Three important things happened:

  1. My sister got married and I got a new brother (even though he was already a brother to me)!

    Picture Credit: Kyle Ng Photography

    It was such a precious moment to witness my sister marry her other half, but even sweeter to see their wedding used as a testimony of God’s work in their lives. There were so many tears (I think I won in terms of amount of tears shed), but I promise you they were happy tears. It was definitely one of the best days of my life. Here’s a little excerpt from my maid of honor speech:

    “Jieh–I tell you this every time I’m home for the weekend, to which you always respond with “okay” or “gross”–but I love you. You know me inside and out, you’re always there to rebuke me and call me out when I’m being stupid. You have such a big heart for others, and you always put their needs above your own. I admire you so much, and I’ve strived for the past 21 years to be half as amazing as you are…and I don’t even come close. Thank you for being my sister, best friend, and unofficial discipler. You’ll literally be 10 minutes away from home–but I’ll miss you. ‘Roomies no more,’ as you call it. I’ll miss making Friends/The Office references with you, seeing you when I’m home, stealing your clothes and make up and ‘forgetting’ to bring them back home, having sleepovers with you (which really just end up being you falling asleep within the first five minutes and me moving back into my own bed because you’re totally knocked out), and my favorite–taking ugly pictures of you when you’re sleeping and posting them on Facebook. Thank you for teaching me what it means to love others like Christ has loved us. Thank you for your words of wisdom, for being such a great role model…for being my sister.”



2. I turned 22! Cue something about not knowing about you and feeling twenty-two…

3. I said goodbye to the better part of California (for now…just kidding) and moved up to NorCal. I said goodbye to my family, my community, my church, my job, my roommates–basically everything I knew in SoCal. I moved up here for two reasons: 1) work and 2) experience. I’m really having a blast up here, and I really do love the environment and culture in what people call “yay area” (and I can see why). But I’d be lying if I said it was easy. Things are a lot better than I had expected, but I still have those random days when I’m confused about everything that’s going on. “Why am I up here? What am I doing at work, and where will this job take me? How am I growing in church; how am I growing as an individual and follower of Christ?” etc etc. I know moving isn’t that big of a deal, but I think with my background and my personality, it’s hard moving somewhere 350 miles away with no family near you. Can you imagine if I had moved out of state, or even out of the country…?! Regardless where I am, it’s an experience that I am thankful for. My plans up here keep changing in terms of housing and church, and I know that they will continue to change, and I will forever be a nomad until I settle down. One thing that does remain constant, though, and you’ve seen me repeat that over and over again on this blog, is that God is faithful. I don’t know my plans, but I believe that He is sovereign and has a purpose for me every step of the way. Something I’ve been meditating on recently (and I’ll end it here):

“Blessed be the God and Father of our Lord Jesus Christ! According to his great mercy, he has caused us to be born again to a living hope through the resurrection of Jesus Christ from the dead, to an inheritance that is imperishable, undefiled, and unfading, kept in heaven for you, who by God’s power are being guarded through faith for a salvation ready to be revealed in the last time. In this you rejoice, though now for a little while, if necessary, you have been grieved by various trials, so that the tested genuineness of your faith—more precious than gold that perishes though it is tested by fire—may be found to result in praise and glory and honor at the revelation of Jesus Christ. Though you have not seen him, you love him. Though you do not now see him, you believe in him and rejoice with joy that is inexpressible and filled with glory, obtaining the outcome of your faith, the salvation of your souls.” 
– 1 Peter 1:3-9


IMG_5275At the end of the day…this is still a baking blog, and I’m sure you’re all here on this site more for the baked goods rather than my life stories and trials, so here are some things I’ve made during the past eight months. For the record, I’m still going to try to finish baking through the alphabet. I had three failed attempts on the letter ‘o’, so maybe fourth time’s the charm?

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I’d really love to keep this thing going. I’m not resigning quite yet. But realistically, it’ll be hard for me to keep this going consistently, so my promise is that I’ll do my best. So to my friends up here, if you have an open kitchen to let me experiment in (caution: I can be a messy baker)…let me know :)


Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!





























Baking Through the Alphabet: L is for Lemon French Macarons

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Guess what–

I’m officially a college graduate!


(pc: Raymond Tay)

In the past three years, I’ve moved away from home, grown tremendously at a home church and found a new one along the way, built and lost friendships and relationships, met great brothers and sisters who’ve impacted me more than they’ll ever know, lived with roommates who I can’t imagine life without (holla, 1128!), learned a lot less about business economics than I would have expected, gone through probably 50 pounds of butter and hiked up the electricity bill, gotten a job which I’ll probably stay at for the next few years at least, joined an on-campus fellowship which I am very thankful for, had a strong support system back at home (and gained a future brother-in-law too!), hermit-ed and broken out of my shell (though it’s still a work in progress), started a food blog, and so many more things that I would like to say but shouldn’t list out here.

But if there’s one giant theme for my time in college, it is that God is faithful. He was faithful in bringing me to UCI, faithful in constructing every single second of my life, faithful in bringing me to where I am today. I am here today by the gospel, and it is by grace that I have been saved (Ephesians 2:8). Life is tough, but there is joy and comfort in the gospel. And at the end of the day, I have my salvation; God was, is, and will forever be sovereign over all things…and that is something to be thankful for.

(pc: Samantha Ho)

ZOTZOTZOT forever.

This post is a special one–it’s the first collaboration project I’ve ever done with someone. And guess when I actually made these goodies…February. Yep, half a year ago. Laggy to the max, sorry! But Ryan Kim is one of the most down to earth people I’ve ever met. He’s incredibly talented, and that’s perfectly clear if you look through his portfolio. He took photos of the entire process step-by-step, from beating the egg whites, to piping the shells, to filling the macarons with lemon curd icing. He was patient even as I asked questions about all his camera equipment and life, I guess, and even when I spilled powdered sugar all over my kitchen. He definitely knows his stuff, and it was fun getting to know him with this project.

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Anyways, Ryan, if you ever read this, it was a joy collaborating with you on this one! Thanks for all the photos and for making my food look better!

Like I mentioned in my last macaron post, these things can be a little tricky, but there’s nothing to be scared about. I wrote my own tips on the other post, so I won’t be typing them again here. But you can definitely check it out here if you’re curious!

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Lemon French Macarons
(Photo Credit: Ryan Kim)
Makes about 70-1.5 inch shells (35 sandwiches)
Macaron recipe from Not So Humble Pie, Lemon Curd from A Baked Creation


For the macarons:
120g almond meal
200g powdered sugar
100g egg whites, at room temperature
1/4 teaspoon cream of tartar
30-35g granulated sugar
4-6 drops yellow gel food coloring

For the filling (needs to be made ahead of time):
3 egg yolks
1/2 cup sugar
Fresh lemon juice from 1/2 large lemon (about 2-3 tbsp)
zest from 1/2 large lemon
1/2 stick cold unsalted butter, sliced

Note: For almond meal, you can grind up your old almonds, or you can buy the almond flour/meal itself. I usually buy slivered almonds in bulk at Winco and grind them myself, but sometimes I use the almond meal from Trader Joes–$4.99/lb bag.

1. For the macarons: Line 2-3 baking sheets with parchment paper or silicone liners. Prep a piping bag with a round tip. Place the bag into a tall drinking glass and cuff the bags opening over the top (this makes it easier to fill the bag).

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2. In a large bowl, sift the almond meal to remove any clumps, then weigh out 120g. Some people like to weigh then sift, but I always end up with so many extra lumps/chunky nuts that won’t go through the sieve that I don’t want to be inaccurate in my weights. Sift then weigh.

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3. In another bowl, sift the powdered sugar to remove any clumps, then weigh out 200g.

4. Mix together the powdered sugar and almond meal. You can sift both of them again, but I usually don’t, and my macarons turn out fine. Sifting it together makes sure that they’re evenly incorporated with each other, but I just stir with a spoon.

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5. Pour the 100g of egg whites into a large stainless steel mixing bowl. Add the cream of tartar. Begin beating the eggs on low speed. Once they are very foamy, begin sprinkling in the sugar as you beat. Increase the speed if necessary, and beat the meringue to stiff glossy peaks. Read here if you’re confused about what this means.

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6. If you’re using food coloring, make sure you are using gel food coloring. Add it in at this point (add more or fewer drops if needed), and whip for a few seconds.

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7. Add about 1/4 of the almond and sugar mixture; fold with a rubber spatula until no streaks remain (make sure you fold! Don’t stir. It’ll deflate the whites). Continue to add the almond and sugar mixture in quarters, and fold until you reach the proper batter. It is finished when you pick up your spatula and the batter flows steadily.  People describe this as lava-like or molten, but I never really understood what this meant… SO it needs to be thick enough that it will mound up on itself, but also fluid enough that it will melt back down after 20 seconds.

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8. Pour the batter into the prepared piping bag, and pipe rows of batter onto the baking sheets. Make sure you don’t pipe them too close to each other, because they may spread.

9. Rap the baking pan on the counter to get rid of any air bubbles. If you want, you can pop the air bubbles that come up with a toothpick.

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10. Let the macarons rest or “dry” on the counter until they are no longer tacky to a light touch. I know they are ready when I touch it and nothing gets on my finger. It usually takes at least 30 minutes for me, but it depends on the humidity and weather. Try to let them dry in a cool place.

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11. When your macarons are almost dry, preheat the oven to 290°F. Bake the macarons on the middle rack of your oven (this depends on your oven). I usually bake one tray at a time.

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12. Bake the macarons for 16-20 minutes. When they are done, let them cool completely on the sheets. Once the macarons are completely cool, peel them off by pulling back the parchment paper/silicone mat. The shells should come off easily. If not, put them back in the oven for 1-2 minutes.

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13. For the filling: Place the metal bowl on top of the saucepan and stir with a rubber spatula or wooden spoon. The mixture will begin to thicken in about 10 minutes. Turn off the heat; whisk in the sliced butter. Wait for the slice to completely melt before adding the next one. Pour the lemon curd into a glass jar/container, and let it cool. Refrigerate overnight before using.

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14. For Assembly: Match up each shell. Fill a pastry bag filled with the lemon curd. Pipe a small mound of the lemon curd into the center of the shell, then sandwich each shell with its other half. Do this for all the shells.

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15. You have two options now: a) Eat them all. b) Put them in the fridge, and let the flavors develop overtime. I usually just leave them overnight, since I’m always baking at night. Leave the macarons in the fridge when you’re not eating them, then when you’re ready to serve/consume them, let them warm up a bit so the macaron can soften. Or eat them straight from the fridge, like me. Your choice =).


Goodbye, college.
You went by a little faster than I had expected, but it’s okay.


Now it’s time to grow up.

(pc: Timothy Lam)

(pc: Ce)

Until Next Time,

Soli deo Gloria, and Happy reading, eating, and baking!