I think Claire says this one best: “These melt-in-your-mouth dinner rolls, from Claire Saffitz’s cookbook Dessert Person, are even more tender and pillowy than the classic Parker House rolls that inspired this recipe. That’s thanks to the addition of tangzhong, a white roux made from flour and milk cooked to a stiff paste, often used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light. The slight onion flavor of chives and tang of sour cream give them oomph. They’re as equally excellent at mopping up gravy as they are at holding the contents of a leftover turkey sandwich. “If food could give you a hug, these rolls definitely would,” says Claire.”

These were very easily a 10/10

Lemon Meringue Cake for moms birthday! This was my first time cooking with preserved lemons, and they were very good. In a dish like this, they were essentially a more pronounced lemon flavour. I’d love to try them in some more dishes though

This cake was delicious! Very soft and creamy in texture. Very similar to a baked Cheesecake. And the mandarin marmalade on top was perfect with it. The original recipe calls for kumquats, but it also says that you can use any fruit available to you! 9/10

Ok, so it looks very rustic. But it tastes really good! In the recipe, it calls for a 14×4″ pan or a 9″ circular pan. I used the later. But I think that my piping nozzle was a bit large, so I ended up running out of batter for the top 60% of the way through. So I smoothed the top with an offset spatula.

So it doesn’t look like the pictures, but it was still delicious! 7.5/10

This was amazing. Probably one of the best things I’ve made so far. It tastes like an almond croissant, with hot Strawberries. This is a definite make for anyone. From start to finish it was about 1.5 hours, since I used store bought brioche buns (which worked perfectly) Easily a 10/10

Top the final product with toasted almonds!

I’m curious if others doing desert person have had the same issue or have altered the recipe. Overall, this recipe was a flop. They turned out too acidic and not well enough set. So I baked them a bit longer than called for to try and get them to set,which caused them to be quite dark in colour. The upside was that the mint/lime short bread base was really tasty! If I make them again, less acid, more cornstarch. 4/10

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My friend managed to source me some Kabocha and Persimmons for 2 different recipes, so of course those are next up. I didn’t have any pumpkin seeds so I decided to omit them. But tasting the final product, it definitely would have benefited from the texture. Overall, 8/10