In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
This was an accidental adaptation of Granny Boyd’s Cookies in Nigella Lawson’s book, How to Be a Domestic Goddess. I wasn’t paying attention and so changes happened. Oops. When the cookies were done, I thought they tasted like butter cookies with a bit of chocolate. (No surprise when you look at the ingredients.) I wanted a bit more chocolate so I added a drizzle on top but that’s optional. Either way, they have a nice old-fashioned feel about them.
Borrowing a little here and a little there, and with a few tweaks, I created these scrumptious cupcakes. When I made the Matcha Green Tea Cupcakes, I had so much fun making two sizes that I decided to do that again.
