AO: Fruit Pie! I love making a buttery, flaky pie pastry and then filling it with fruits of the season. It wouldn’t be autumn without an apple pie, and I think strawberry rhubarb pie is my ultimate favourite, colourfully celebrating spring with its vivid pink ccolour. (Ed's note: You can make that jammy pie here)
JB: Chocolate Cheesecake, which is a perfect marriage between cream cheese and chocolate. At the moment, I’ve been baking this a lot at home, but it will soon be available at Seriously Keto.
EP: Ice Cream! I make my own ice cream and sorbets depending on what's in season but Ben & Jerry's Cookie Dough has a special place in my heart. Currently though, I have been making this pandan flavored Basque Burnt Cheesecake that I am loving so much. (Ed's note: If you're feeling adventurous, try our recipe for a creamy Durian Basque Burnt Cheesecake)
Sabrina Cristobal Go: I like desserts that are light and fruity. So I enjoy a good strawberry chiffon cake, donuts filled with berries and cream but I also love indulgent, chocolate-y desserts like churros con chocolate. The strawberry chiffon cake or a strawberry tres leches, I can make but the donuts I buy from Bungalow Cafe and the churros from Dulcinea or La Lola Churreria.
H: I love getting the Kouign-amann from Tiong Bahru Bakery. I get it probably once a week.
BB: Gelato. No matter where I am in the world, you can always find a spot that makes the most scrumptious and unforgettable gelato. My husband and I go on hunts to find different flavours and cute spots to alleviate our sweet tooth.
AC: I have a deep affinity for Filipino rice cakes. And this pandemic downtime allowed my friend and I to start a business selling our traditional versions of local specialties aka kakanin. We started with the all-time favorites like maja blanca and sapin-sapin and are about to introduce regional items. (Ed's note: Check out Angelo's Minatamis Filipino sweet shop)