Ube Portuguese Egg Tarts (Pasteis de Nata): Flakey Pastry with Custard Filling | Cooking with Kurt

Bringhe: Kapampangan Arroz Valenciana / Filipino-Style Paella | Cooking with Kurt

Conti's Pistachio Crunch: Inspired by the Dubai Knafeh Chocolate with Kataifi | Cooking with Kurt

Baked Empanada de Kaliskis: Crunchy, Flakey Crust with Chicken-Potato Filling | Cooking with Kurt

Conti's Turtle Pie: Chocolate Pie with Caramel-Walnut Filling & Whipped Cream | Cooking with Kurt

Black Sesame Burnt Basque Cheesecake: Caramelized Outside and Gooey Inside | Cooking with Kurt

Avocado Cake: Light Chiffon & Fresh Avocado Buttercream with Chopped Pistachios | Cooking with Kurt

Red Ribbon Mocha Mamon: Buttery-Moist Mini Chiffon Cakes Flavored With Coffee | Cooking with Kurt

Matcha Burnt Basque Cheesecake - Caramelized Outside and Decadently Gooey Inside | Cooking with Kurt

Red Ribbon Yema Caramel Ensaymada: Stuffed Brioche Buns Topped with Cheese | Cooking with Kurt

Ube Christmas Bibingka Galapong: Rice Cake Baked in Banana Leaves | Cooking with Kurt

Ube Basket: Soft and Fluffy Braided Tangzhong Milk Bread Filled with Ube Halaya | Cooking with Kurt

Chinese Scallion Pancakes 葱油饼: (Vegan) Crispy, Flakey and Chewy Savory Flatbread | Cooking with Kurt

Pain à l'Ubé: Buttery, Flakey Ube Croissants from Scratch | Cooking with Kurt

Magnolia Avocado Macchiato Ice Cream: Tablea Bits Swirled with Coffee Ripple | Cooking with Kurt

Black Sesame Crinkle Cookies: Fudgy with Soft-Baked Center & Crackled Texture | Cooking with Kurt

J.CO-style Mr. Green Tea Donuts: with Green Tea Chocolate & Toasted Almonds | Cooking with Kurt

Buko Pandan Crinkle Cookies: Fudgy with Soft-Baked Center and Crackled Texture | Cooking with Kurt

Pineapple Upside-Down Cake: Delicious Cottage Pudding Cake Topped with Fruit | Cooking with Kurt

Pork Humba: Filipino Braised Pork Belly | Cooking with Kurt

Banapple Banoffee Pie: Banana & Toffee Filling, Whipped Cream & Chocolate Curls | Cooking with Kurt

Ube 'n Cream Rainbow Roll: Rainbow Chiffon with Ube Whipped Cream Frosting | Cooking with Kurt

Rainbow Ube Cupcakes: Moist Ube Cupcakes with Coconut Rainbow Frosting | Cooking with Kurt

Lengua Estofado: Filipino Stewed Beef Tongue in Sweet Tomato Sauce | Cooking with Kurt

Levain Bakery Dark Chocolate Chocolate Chip Cookies: Dense, Chewy & Gooey | Cooking with Kurt

Chicken Pot Pie: Chicken & Vegetable Filling Topped with Buttery Flakey Crust | Cooking with Kurt

Ube Burnt Basque Cheesecake: Caramelized Outside and Decadently Gooey Inside | Cooking with Kurt

Dunkin' Choco Butternut Donuts: Dark Chocolate Donuts with Butternut Streusel | Cooking with Kurt

Red Ribbon Mango Bars: Sweet and Chewy Bars with Real Philippine Mango Bits | Cooking with Kurt

Ube Banana Cake: Moist Banana Cake Filled with Ube Halaya | Cooking with Kurt

Red Ribbon Caramel Bars: Sweet and Chewy Bars Topped with Toasted Cashews | Cooking with Kurt

Cheesecake Factory OREO Cookies & Cream Cheesecake | Cooking with Kurt

Dunkin'-Style Choco Butternut Cake: Dark Chocolate Cake with Butternut Streusel | Cooking with Kurt

Mary Grace Mango Bene: Cashew Meringue Wafers Layered with Mangoes and Cream | Cooking with Kurt

Red Ribbon Banana Crunch Loaf: Banana Pound Cake with Crunchy Topping | Cooking with Kurt

Triple Coconut Cream Pie: Flakey Pie Crust with Coconut Pastry Cream | Cooking with Kurt

Bourbon Pumpkin Cheesecake with Graham Cracker Crust | Cooking with Kurt

Ube Waffles: with Coconut Ube Whipped Cream | Cooking with Kurt

Filipino Folklore Halloween Pumpkin Cupcakes: with Maple Cream Cheese Frosting | Cooking with Kurt

Filipino Buko Pie: Creamy Coconut Filling in Flakey Pie Crust | Cooking with Kurt

Magnolia Mango Ice Cream from Scratch using a Hand Mixer | Cooking with Kurt

Levain Bakery Oatmeal Raisin Cookies: Crispy Outside with Soft Center | Cooking with Kurt

Red Ribbon-Style Ube Fudge Brownies: Moist Rich Ube Fudge Bars | Cooking with Kurt

Key Lime Pie: Graham Cracker Crust, Sweet Lime Custard, and Light Whipped Cream | Cooking with Kurt

Magnolia Ube Ice Cream from Scratch using a Stand-Mixer | Cooking with Kurt

Red Ribbon Pancit Palabok: Noodles with Annatto Sauce, Pork, Eggs, and Chicharon | Cooking with Kurt

Rainbow Layer Cake with Rich Chocolate Ganache Frosting and Rainbow Sprinkles | Cooking with Kurt

Conti's Blueberry Cheesecake: with Graham Cracker Crust and Blueberry Compote | Cooking with Kurt

Rose Bouquet Cupcakes: Moist Yellow Cupcakes with Italian Meringue Buttercream | Cooking with Kurt

Jollibee Filipino Spaghetti: Sweet Tomato Sauce, Sliced Hot Dogs, Cheddar Cheese | Cooking with Kurt

Red Ribbon-Inspired Matcha Roll: Matcha Chiffon with Whipped Cream Frosting | Cooking with Kurt

Goldilocks Siopao Bola-Bola: Steamed Buns with Pork, Salted Egg, Chinese Sausage | Cooking with Kurt

Conti's Mango Cheesecake: Light Mango Filling with Buttery Graham Cracker Crust | Cooking with Kurt

Champorado - Filipino Chocolate Sticky Rice Porridge | Cooking with Kurt

Conti's Cookieccino Cake: Layers of Cookie Crust, Coffee Sponge & Lotus Biscoff | Cooking with Kurt

Oven-Grilled Inihaw Na Liempo: Filipino-Style Pork Belly Slices | Cooking with Kurt

Levain Bakery Chocolate Chip Walnut Cookies: Crispy Outside with Soft Center | Cooking with Kurt

Pork Floss Milk Buns (Tangzhong Method): Japanese Milk Bread with Rousong | Cooking with Kurt

Japanese Soufflé-Style Ube Cheesecake With Coconut Whipped Cream | Cooking with Kurt

Oven-Grilled Filipino-Style Barbecue Pork Skewers | Cooking with Kurt