Layers of springy pasta between a meaty ragu and a cheesy silky béchamel sauce, what more can you ask for? Something about lasagnas are just so comforting and delicious! I like to add leeks into my béchamel sauce since it lightens the sauce by adding a nice touch of sweetness. I’m not so experienced with making fresh pasta, but it adds such a nice texture and depth to the lasagna.

I bought cookie stamps a year ago hoping to make stamped cookies that I found so pretty yet I never got around to it. Since I make cookie boxes every Christmas to give to friends and family, I decided that this year is the year I make them! These gingerbread stamped cookies are packed with ginger flavor that are decorated with such beautiful patterns.

There’s a cafe in LA called Doubting Thomas that has a delicious and beautiful passion fruit pie (they call theirs pie, I consider it a tart though? haha). I rarely see passion fruit in the grocery store so when I  recently saw some in stock, I had to buy a couple to make my own version of passion fruit tart! Passion fruit is so expensive though and so I opt to make the tart with passion fruit purée which is much cheaper! This tart is delicious and my friends all gave me compliments on it! :D

Have you seen Milk Bar’s pumpkin caramel pie? Instead of baking a pumpkin custard, they make a pumpkin ganache, which sounded so interesting to me so I had to try it out. Yet, I wanted to add a bit of a twist to it and something to balance out the sweetness of the ganache more; so I topped it with a hojjicha whipped cream to add the nice bitterness that roasted matcha provides. I also swapped the pumpkin puree with steamed kabocha, which is a japanese squash that I love and is naturally sweet! Overall, this pie was delicious!