Fall is, hands-down, my favourite time of 12 months. Once I really feel the primary inklings of a chill within the air, I gladly change iced Americanos with steaming oat milk cappuccinos, change tossed salads for hearty roasted greens, and dig into my field of warming spices. Though basic, reliable fall flavors like apple and pumpkin typically get the highlight within the baking world, I’ve discovered that crimson bean paste, with its mellow sweetness and earthy creaminess, has simply as a lot potential to shine throughout this season.
For October’s cake installment, I developed a batch of muffin-shaped, crimson bean-filled desserts as a nod to a hodu-gwaja, a Korean deal with that interprets as “walnut cake/cookie.” The gentle, bite-size balls are full of walnuts and crimson bean paste, and dangerously simple to eat in pairs (one is rarely sufficient). Rising up, I used to be fortunate sufficient to have hodu-gwaja