Matcha Portuguese Egg Tarts | bettysliu.comHi friends! Did you have a lovely holiday? I unplugged a bit during the holidays and spent some quality time with my parents in California, and it was a pretty nice way to rest and recuperate after the holiday craze. This is my first post of 2017, and part of me still cannot believe it’s already mid-late January, and I’ll be heading to my first workshop of 2017 this weekend! Where did time go?! All my not-so-carefully laid plans of travel posts (I owe this blog Scotland + Iceland.. eek!), 2016 reflection post will still come, but maybe not so chronologically.

Matcha Portuguese Egg Tarts |

Alright, who has had one of these beauties before? Not this matcha version – the delightful egg custard tart with specks of black on the shiny surface surrounded by a super flaky crust? I’ve eaten these pretty much non-stop since I was a child. The Portuguese egg tart is another Asian bakery treat I absolutely could not resist, and this extends to current adult-life, too. Read that statement again – yup, Portuguese tart, Asian bakery. Portuguese egg tarts are indeed found in its namesake country, although I’d never had the treat myself, but apparently it is speckled with cinnamon and is encased in this beautiful puff pastry crust. The type of egg tart I’m talking about somehow made its way to Macao, which formed its own adaptation of Portuguese-style egg tart, and then it migrated to Hong Kong and became wildly popular, to the point that even the Asian bakeries in the US have these egg tarts as a standard offering (something I am grateful for). Read more »

  • These are just gorgeous! I’ve been using my Vitamix like crazy lately, but have always steered away from using it to make delicate custards or aioli. BUT! You’ve given me courage. Here’s to a great 2017 filled with more travel and great things ahead for you, Betty.ReplyCancel

  • I’ve never had portuguese egg tarts, but they sound amazing! I love everything matcha, and the sweet custard filling sounds like the perfect place for it. Also, my mind is blown by that new Vitamix! I’ve wanted a vitmaix for years (keep putting it off because I tell myself I can wait until my current blender dies), and now I think I need one of these with the clear lid (so smart!).

    Also also, what a genius way to make puff pastry! Rolling it up seems so much easier and more foolproof than folding it again and again. Will have to give this method a try!ReplyCancel

  • What a set of gorgeous photos! Wanna try those tarts noooow!ReplyCancel

  • i’ve made hk style dan tats, and they came out so delicious, even on try 1. portuguese dan tats on the other hand, not so much. i’ve been too insistent on trying to use storebought, but no matter what i do (prick it with a fork, cook the custard longer on the stovetop, etc), the puff pastry poofs and the custard goes flying everywhere all over the oven. sigh. all that to say, will be trying this puff pastry recipe asap!!ReplyCancel

  • I’m so glad you had some time to unplug Betty! You are such a wizard, teaching me with every post you make about things I’ve never heard of before – like these tarts! They are so pretty and sound creative + mega delicious too. Plus, those colors <3 <3 <3.ReplyCancel

  • confession: i have never made laminated dough from scratch. i’m too scared!!! these egg tarts look BOMB though. i’m going to portugal in may and i already have about a dozen pastel de nata bakeries on my list! xoReplyCancel

  • Betty, these matcha egg tarts are GORGEOUS. I have a weak spot for egg tarts, especially when they’re still slightly warm! I’ve tried making egg tarts at home before, but the flaky crust was definitely the trickiest part. Thank you so much for sharing this! I am definitely going to try this soon!ReplyCancel

  • Pastel de nata are incredible (especially when they are still a bit warm from the oven) so I was a little skeptical when I saw the photo of the tarts. But, I loved reading your personal history with the tarts and how they are widely familiar in Asian bakeries. Plus, the recipe sounds delightful and you’ve offered such a subtle spin on a classic. Thank you!ReplyCancel

  • Lani

    Hi! These look fabulous! I don’t think I read what the oven temperature is to bake them?ReplyCancel

  • Seeing these brings me right back to my honeymoon, when we spent about a week in Lisbon. Every cafe that we popped into had such a beautiful display of the Portuguese egg tarts, and every single time I prompted my husband to eat one for me and tell me how good it was. This is the sad part of not eating gluten! Your matcha version, with that perfectly crisp layered crust, is just beyond beautiful.ReplyCancel

  • Can I just say that you have the best recipes, Betty!! I never cease to be amazed when I swing by your site. This is so so SO impressive. I mean…really!! <3ReplyCancel

  • So glad you got some time to unplug! I’m looking forward to your photos from your travels to Scotland and Iceland. :) I love how delicate, bright, and happy these little egg tarts are – and the matcha is such a wonderful touch!ReplyCancel

  • Can’t wait for your posts on Iceland! I love these – egg tarts are one of my favourite treats and pairing with match makes them even more amazingReplyCancel

  • Sonia

    What a beautiful blog! Thanks to a vitamix email I might not have come across your site. Already added to my “favorites”!ReplyCancel

  • can i cry pls, these tarts are AMAZING. i have so many childhood memories of eating these guys – and i LOVE the matcha version. totally cute and i love the lamination betty! XxReplyCancel

  • Thank you for sharing this super quick way of making tarts! It’s so talented!ReplyCancel

Five Spice Pomegranate Mulled Wine | bettysliu.comHello, friends! As we round up 2016, I thought I’d share a warm, delicious drink to ring in the New Year. It’s been a crazy year of ups and downs, and I promise, a sort-of-reflection post will be coming soon as I muse about the past, present, and future of this blog. I never had mulled wine until this October at the Montreal workshop, where we finished our last evening together with rounds of mulled wine. The warm, spiced drink captivated me and I knew this was something that I would make for the holidays. I was gifted two giant (grapefruit-sized) pomegranates, and slowly this combination of spices and pomegranate came to mind. To combat the tart-sweet of the pomegranate and obligatory citrus, I infused a classic combination of spices – Chinese five spice: fennel seeds, cloves, sichuan peppercorn, star anise, and Chinese cinnamon (cassia bark). OK. I admit, I was out of cassia bark, so I just used cinnamon sticks, and I liked the warmth that brought, but feel free to use whichever you have on hand.

Five Spice Pomegranate Mulled Wine |

Are you sick of the giveaways yet? I think I went a little overboard, but all of these giveaways I truly love, use, and wholeheartedly recommend. If I could, I would give everyone a set of these. Anyway, with the last post of 2016 I have a last giveaway from Staub, a cast iron company I have used since the early days of this blog. On my stovetop I always have a Staub piece, whether it be a skillet, rice cooker, dutch oven, or this essential french oven I’m giving away.

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  • I am feeling this mulled wine. Love that it’s naturally sweetened. Way easier to make than individual cocktails. Also, I’ll be dreaming of that cast iron all week long.ReplyCancel

  • Aaah, your photos are so beautiful Betty, it always feels so comfortable :) And I love the sugar free version of mulled vine, definitely trying it out, thank you for sharing.

    All the best in 2017!

  • Safe journey home, Betty. Your work is so moving and inspires me to experiment and push the edges with my own work. Cheers and Happy New Year! Yvonne :)ReplyCancel

  • What a stunning photography! Profound and moody colors. The Mulled wine looks so inviting.ReplyCancel

  • Yay! Those mugs worked perfectly for this recipe! So prettyReplyCancel

  • This mulled wine with its exotic flavors sounds delicious… I love the Staub French Oven too! :)ReplyCancel

  • I love Mulled Wine and this one looks amazing – it’s great to use honey here rather than sugar, and I’m sure those flavours are amazing.ReplyCancel

Citrus Upside Down Gingerbread Cake with Vanilla Mascarpone CreamAs we all start to gear up for more holiday baking and entertaining, I have an awesome giveaway to further assist you in your baking needs – a baking package from Vermont Creamery, a Pie Box, and a linen half-apron and two linens from Redhouse in Vermont!!!! If you’re into baking, enjoy food styling, or just into delicious cultured butter and mascarpone, this is the giveaway for you. You can bake AND wear a beautiful apron for protection. Find out how to enter below!Citrus Upside Down Gingerbread Cake with Vanilla Mascarpone Cream

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  • I’d probably bake a cake or a cheesecake using some goat cheese! I love it so so much ^_^ReplyCancel

  • i’m definitely in home from college mode (i actually am, but still). but it’s colder here than it was at school, so i’m spending my time in the kitchen or on the couch under lots of blankets. wheee. anyways, i love how the citrus peeks out against the dark gingerbread! and the caramel that they’re baked in doesn’t hurt (:ReplyCancel

  • Jackie Simmons

    I love this post! It never would have occurred to me to use gingerbread and citrus together for an upside down cake, but it sounds delicious, especially with that mascarpone cheese.ReplyCancel

  • This cake… Betty, it looks BREATHTAKING! I love that you mixed oranges with grapefruit. Looks so good!
    I too am a big fan of Vermont Creamery mascarpone and always keep some in my fridge.
    Enjoy your time off with your family and happy holidays!ReplyCancel

  • In Poland Christmas equals citruses, especially for people in my age, during the Communism period, this is what you could get in stores during this period. It was a special treat. It’s a great recipe!ReplyCancel

  • I’m also a transplant from Southern CA and, while I love love love the 4 seasons of Vermont I do miss our year-round edible yard. Making pomegranate jelly was our Christmas tradition!ReplyCancel

  • Leslie

    Your parents have a persimmon tree…. wow!!! Envious, love persimmons but always hesitate to buy them in New York because they are traveling so far I’m never sure if they are good. Happy Holidays dear!!! xxxxReplyCancel

  • Gorgeous, as always!!!! I’m about to slip into my totally un-productive, lazy holiday time. I haven’t been home for a lazy holiday in a while, so I’m looking forward to parking myself on the couch with a good book. I’ll be making some hot chocolate, and I wish I had some of this vanilla cream for it!! Happy Holidays xoxoReplyCancel

  • This cakes make me so happy that citrus season is in full swing!ReplyCancel

  • What a glorious cake Betty! This is lovely and I love all of the bowls that you made this in!ReplyCancel

  • I have this little obsession with upside-down cakes and this one just took my breath away. So stunning! This is going to get made asap. Happy holidays!! xoReplyCancel

  • So many lovelies! And that cake! Gahhhhh!! All the heart-eyes emojis!


  • Wow. This cake look absolutely delicious and absolutely perfect for winter. I LOVE your photographs! 😀ReplyCancel

  • Loveeed this recipe! I tried it an it’s amazing, specially since I looove ginger!!! CongratsReplyCancel

Earl Grey Marshmallows, Seeded Toffee Bark, Maple Granola

I’m heading to California today!!!! It’s been half a year since I’ve been back, and I’m so excited to see my parents, my friends, and hit up all my favorite eats. It seems like every year we get busier, so any opportunity to go and see family is precious, and I cherish my time with them. Also, my parents have the best garden – persimmons, a giant orange tree, lemon, fig, lots of herbs!! It’s such a privilege to be able to go home and cook with my parents, who of course inspired this blog’s creation. I can’t wait to sit down and chomp down my moms’ cooking again!  What are your plans for the holidays?

And of course, I have another amazing holiday giveaway for you – something that will directly help you make treats such as these: a copper Mauviel sugar pot!!! It’s got a pouring spout and everything – perfect for caramels, marshmallows, and other candies. Scroll down for details!

Earl Grey Marshmallows, Seeded Toffee Bark, Maple Granola

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  • I loving giving out peppermint meringue kisses every year for Christmas. They are a great alternative to all the heavy sweets we eat this time of year.ReplyCancel

  • Yum yum yum yum. Need all of these in my face. That is all.ReplyCancel

  • What an incredible trio betty! You’ve outdone yourself creatively, I’m so enamoured with these flavor combos girl! I hope you’re feeling better and have the most wonderful holiday at home with your fam. Merry Christmas! XxReplyCancel

  • This is such a fun idea! I really need to get on making vegan marshmallows, but I love the toffee variation here :) Happy and safe travels back home!ReplyCancel

  • I love giving homemade truffles!ReplyCancel

  • Karen Moran

    I love making and giving away Marshmallows as a sweet gift , their beautiful and perfect at Christmas, and also in Summer at my children’s Summer stand.ReplyCancel

  • I love making chocolate covered pretzels for a gift. They’re delicious, super simple, and very relaxing to make <3ReplyCancel

  • Taylor

    I LOVE sending out boxes of my grandmas Christmas cookies with truffles!ReplyCancel

  • jfarr


  • These are such creative ideas Betty! I have been wanting to make some edible gifts as additional gifts for friends and family, and I especially love the earl grey marshmallows! Also that pouring shot at the end…whoah <3 <3 Hope you have the best time with your family in CA!ReplyCancel

  • Scandinavian jelly slicesReplyCancel

  • Sarah D

    I love making spicy gingerbread reindeer cookies for xmas gifts for friends and coworkers.ReplyCancel

  • I love matzo crack!ReplyCancel

  • Madiha Mustafa

    My favorite edible gift is definitely chocolate chip cookies.:)ReplyCancel

  • I always love salty treats as gifts!ReplyCancel

  • Besan (chickpea flour) crackers or dark chocolate macadamia clusters.ReplyCancel

  • kerri

    This year I’m giving out homemade grapefruit curd! It’s perfect spread on toast alongside butter:) I’m trying to learn to make seasonal treats!ReplyCancel

  • Justin

    I will be giving away homade whoopie pies and choclate fudge.ReplyCancel

  • Alex mintie

    Love it! I’m attempting to make marshmallows this weekend!ReplyCancel

  • Ayla

    That seeded bourbon toffee bark looks amazing!ReplyCancel

  • I love a good homemade granola along with a good nutty toffee bar.ReplyCancel

  • I’m such a lurker…… but decided today was the day to say (even before I realized you were doing a give away)… You are such an inspiration…. the imagery…. the recipes….all so beautiful. Nuts & Bolts and Poppy Cock because my aunt made them every year for as long as I can remember. We miss her so much.

    happy holidays…. xxReplyCancel

  • Michelle

    Granola. Friends and family can never get enough!ReplyCancel

  • I’d have to say a mini quickbreads or cakes they are so cute to package up!ReplyCancel

  • I would be the happiest guy in the world to receive these edible gifts this xmas!! Truly magical photos, Betty :)ReplyCancel

  • When I was in Italy I almost never had a big budget for Christmas gifts, so I always prepared something to eat! I made sesame bars, chocolate cookies, almond-date spread, sometimes some typical italian biscuits….I used to spend days in my kitchen before the holidays 😀 If I had to prepare something now, I’ll surely go with the superfood fudge I have in my cookbook : they’re so healthy and delicious!ReplyCancel

  • How could I pick just one? This time of year, it’s peanut butter balls, a Christmas concoction I’ve been making with my family for over two decades now.ReplyCancel

  • I love giving homemade jam. My most popular is a savory sweet onion jam with brandy!ReplyCancel

  • Claire

    Homemade coconut granola!ReplyCancel

  • Cristen

    My favorite edible giveaway is definitely marshmallows and cocoa mix. They are two things that people never tend to think of as homemade so it’s always a cute surprise when people receive them. And they are always better than what you can get at a store!ReplyCancel

  • Veronica E

    Favorite edible gift hmm… I think flavored nuts or see’s candy sound great lol.ReplyCancel

  • michelle

    honey lavender castellaReplyCancel

  • My favorite edible treat is granola and spicy candied nuts.
    BTW, how gorgeous are these photos my friend. <3
    Safe travels to CA.
    Sending you much love and hugs. <3ReplyCancel

  • I love making French macaronsfor gufts! They look so impressive and are super cute!!ReplyCancel

  • Maryanne

    Happy Holidays 🎄I have been making Butter cookies as a Christmas treat for years🎅🏻Family and friends look so forward to them🎁Safe travels and Enjoy your time with family ❣ReplyCancel

  • Sam

    I love divinity.ReplyCancel

  • That pot, I AM IN LOVE. I would say my favorite treat to make for gifting around the holidays is super old school and kind of ridiculous. It’s that saltine cracker toffee bark that takes about 10 seconds to make. Reminds me of my grandma!ReplyCancel

  • These marshmallows look amazing. I love to include jars of citrus jelly in my gifts. It’s like marmalade without the rind that some people dislike.ReplyCancel

  • I really love giving candied, dark chocolate dipped orange slices as gifts! Definitely tastes like Christmas to me.ReplyCancel

  • Jan Thompson

    My favorite treat are spiced pecans.ReplyCancel

  • Melanie Wagner

    Love these recipes!! My all time favorite treat is toffee. I’m addicted to it – too much!! Happy Holidays!!ReplyCancel

  • Germaine

    I don’t have a name for them since my Aunt taught me, but they are clouds of meringue with Hershey kisses inside. So delicous!ReplyCancel

  • Nicole R

    I love gifting edible treats for the holidays! Everyone always seems to enjoy a little something extra and unexpected. My go-to gifts are spicy roasted nuts or seasonally-spiced granola.ReplyCancel

  • Maija

    I like baking malt and rye bread for people as it’s something very Finnish, and something you can’t really find good ingredients for here in California. I bring my malt from Finland. I’m looking forward to making the marshmallows because they look sooo delicious. So does the seeded bark. Thanks for sharing! Enjoy your holiday time in California! :)ReplyCancel

  • Jessica

    I love granola of all flavors, and I’m a big fan of cranberry orange anything! But I can’t wait to make early grey marshmallows. I’m going to use a different basic recipe for the marshmallows–one from a Paleo blogger, but the early grey flavor sounds amazing!ReplyCancel

  • Naty

    I love making cookies and jam! This year Dorie Greenspan cookies are on my hit list.ReplyCancel

  • Charlene

    I love homemade granola!ReplyCancel

  • I think infused olive oils are such fun, also different flavors and varieties of nut butters top my list. :) That food52 granola is one of my faves too!ReplyCancel

  • earl grey marshmallows?! i want them in everything.

    i still haven’t finalized what i’m making for gifts this year, but i usually end up making something fruity, something chocolate minty, something nutty/sweet red beany/etc.ReplyCancel

  • OH my goodness these all look so delicious!! Love the shots and styling too, so excited to share on Pinterest!! Happy Christmas to you, Betty! I hope your trip is amazing xReplyCancel

  • Steven Kenny

    I love making little pear tarts with frangipane on nice puff pastry with local pears, lots of meted butter, and powdered sugar!ReplyCancel

  • Sandy Zimmer

    I like baking and giving potica, either poppy seed or walnut, it’s a family tradition.ReplyCancel

  • Margot C

    I make jam every year and by Christmas the summer berry flavor seems exotic and exciting. My recipe is Blackberries (cooked down and strained of seeds)/Lemon Juice/Turbinado Sugar/Vanilla Bean (scrape out the seeds and add them to the Lemon Juice – cook the pod with the Berries and strain it out too). People go slightly insane for this stuff.ReplyCancel

  • Candice

    I love homemade truffles and marshmallows!ReplyCancel

  • This is so beautiful! Ok, I think my favorite homemade gift is something not too sweet and useful, like granola or biscuits. Lord knows I don’t really need anymore sweets in my house!ReplyCancel

  • Rochelle

    I love making dark chocolate covered peanuty nougat and bourbon caramels. I am definitelygoing to make the earl grey marshmallows! And I really want that copper pot!ReplyCancel

  • Karen Chiang

    Hi Betty,
    Can you please share where these mugs are from?
    So in love😻ReplyCancel

  • My oh my!!! Those marshmallows look to die for and I….here goes nothing…tend to hate marshmallows. Phew. ^_^

    My favorite edible gifts are those that are truly uniquely made, like homemade flavors of cookies or some kind of coffee cake. Yummmm.ReplyCancel

  • kaman

    Honestly, I would be happy with any type of edible gift (as long as I don’t get food poisoning) because it’s the thought that counts.ReplyCancel

  • Kevin Thompson

    I love my dad’s salted chocolate caramels!ReplyCancel

  • Love the marshmallows! I’ve been seeing so many recipes for them lately- but the earl grey is definitely something new! Really want to try them out!ReplyCancel

  • I love homemade granola, it’s one of my fav Xmas gifts. I use to do homemade vanilla extract too but vanilla bean prices have gone out of control! Now since I know how to make chocolate, everyone in the family gets chocolate or chocolate dipped cookies.ReplyCancel

  • Oh my gosh I’ve always wanted some Mauviel pots!!!! Robert and I also make my standard “seedy maple granola” (from the blog) for a few people on our list, and they’ve requested it as a repeat gift. So easy to make, so easy to please. 😉 Happy Holidays and enjoy your time at home!ReplyCancel

  • your photos are stunning!! i love ube anything and everything– hmm.. maybe some ube marshmallows?!ReplyCancel

  • My favorite edible gift to give is either truffles or a pie 🍴💘ReplyCancel

  • Antoinette

    I’m the queen of the cookie swap! I have a ball making cookies, wrapping them in pretty packages, and giving them away! Now, I can make your marshmallows to go in my s’mores package.ReplyCancel

  • Valerie L

    I love making flavor salt, and different flavor marshmallowReplyCancel

  • Julia

    Your photos are divine!
    I love a simple Scandinavian lefse with butter and cinnamon sugar.ReplyCancel

  • kind of basic, but cookies are my favorite edible gift to give and receive!ReplyCancel

  • jberry

    I make my mom’s snickerdoodle/gingerbread duos, really smart cookies.ReplyCancel

  • katie

    Orangettes! Tedious but a guaranteed hit.ReplyCancel

  • Winnie

    I love making shortbread cookies, especially flavored with matcha or earl grey! Edible gifts are honestly the best thing in the world.ReplyCancel

  • Linh

    Love making & giving madeleines but love receiving salted caramels. I know better than to make caramel so I’d rather wait for it to come to me via some lovely soul.ReplyCancel

  • Annette

    My favorite edible gift is my best friend’s banana nut bread. She bakes loaves for everyone each Christmas and I’m hoping to get one this week.ReplyCancel

  • kathee

    those marshmallows look amazing! my favorite homemade edible gifts are anything toffee :)ReplyCancel

  • Sarah O

    I really love your blog!! I am love making molasses granola as gifts!ReplyCancel

  • Cookies Cookies Cookies and Chocolate of any kind, also pie.ReplyCancel

  • Toffee with coffee pleaseReplyCancel

  • Lily

    My fav is popcorn – all flavors!ReplyCancel

  • Angela Yung

    I love biscotti because it keeps well after the holidays and goes well with hot cocoa and coffee!ReplyCancel

  • Homemade holiday gifts are everything! As usual, your photos are stunning and all I want to do is rush home and make everything you just posted! I am def. going to try my hand at those unreal earl grey marshmallows – I will be sure to tag you!ReplyCancel

  • Jackie Simmons

    I love gifting friends and family with cookies.ReplyCancel

  • angela eagle

    I love giving black forest cookies and I love getting fudgeReplyCancel

  • Toni Burton

    I’ve been baking since I was 10 years old, & while my skills have improved with time :-) I still give sweets–baked goods or confections–as gifts. Over the last few years, my Linzer cookies have proven to be the most coveted, always disappearing from the cookie box first!ReplyCancel

  • I love homemade apple butter! It’s a tradition of ours to make a giant batch and pass them out as Christmas gifts, plus a few extra cans to keep those sweet fall flavors around all year. I would totally dig into that toffee (and make it disappear in one sitting), though! <3ReplyCancel

  • Ana

    Hands down, grandmas’s Hershey Kiss drop cookies. No one can duplicate them <3ReplyCancel

  • Earl grey marshmallows!!! To die for😋
    My sister and I making them together.. priceless!!
    ❤sending love

  • keren

    cookies are my weakness so they love them as gifts!ReplyCancel

  • this sugar pot is literally heaven. i’m seriously so in love with anything by mauviel. my favorite edible treat has to be graham cracker toffee bark. i can’t stop eating it and it’s a perfect gift!ReplyCancel

  • Hannah

    Love handing out pre made cookie mixes!ReplyCancel

  • beth

    One of my favorites that I haven’t had in far too long is peanut brittle.ReplyCancel

  • My favorite things to give as gifts are sour cherry financiers!ReplyCancel

  • I love, love, love chocolate chip pancakes on Christmas morning. And this pot is beautiful!ReplyCancel

  • Julia

    Granola…so many variations and slightly ‘healthy’. 😉ReplyCancel

  • Madeleine

    I love giving lollipops. My mom used to make them when I was little and now that I’m older I help make an assortment of candies and lollies to hand out to friends! It’s such a fun tradition!ReplyCancel

  • This blog post is stunning Betty! We give pretty jars of layered cookie mix. My daughter had been measuring them out since she was tiny.ReplyCancel

  • Tere

    Hallacas! (A Venezuelan Christmas necessity)ReplyCancel

  • Asia

    Cheese crackers – something savory to balance out all the holiday sweets!ReplyCancel

  • Theresa

    Pound cake..dozens of pound cakes with Blueberry jam and ice cream!!ReplyCancel

  • Beautiful post, as always! My favorite edible gift is chocolate truffles. I make them every holiday with sea salt and calvados.ReplyCancel

  • Rachel

    It’s a tie between the breakfast bundles my aunt makes (sausage and eggs in pyhllo parcels) or my moms UPSETTINGLY good sugar cookies.ReplyCancel

  • Julianne Vasilak

    Favorite edible treat at the moment homemade whipped cream…YUMReplyCancel

  • I am making homemade larabars for my gift exchange recipient and peppermint patties (fingers crossed they go well) to my in-laws.ReplyCancel

  • Lily Canter

    I love making and receiving gingersnap molasses cookies!! Always a crowd pleaserReplyCancel

  • Natalie

    caramels and jam are always fun to make and give!ReplyCancel

  • Kevin

    Like your ideas and photography work, mine would be cream cheese cinnamon roll-ups.ReplyCancel

  • Kate

    My favorite edible treats are Rosemary Soft caramel chews which I’d LOVE to make with this saucepan!!! 😍ReplyCancel

  • Cassandra

    Peppermint Bark!ReplyCancel

  • Melody Yang

    My favorite edible gift is granola! They are so easy to make and makes a great gift. I make it all the time. I gotta try your recipe next time!ReplyCancel

  • Amelia

    crispy/chewy chocolate chip cookies!ReplyCancel

  • Kate

    I love making a mix of cookies and giving someone a little taste of everything!ReplyCancel

  • favorite edible gift has always been spiced nuts, because i like a little something savory. or chocolate dipped sponge candy. but, i would gladly take any of these gifts Betty! so incredibly beautiful, as always.

  • Blue cheese and pecan cookiesReplyCancel

  • I love making homemade biscuits for the pups. It’s such an easy thing to do and they will always woof them down no matter if they are good or not. :)ReplyCancel

  • Allison

    Well, I love anything chocolate… 😀ReplyCancel

  • Annamarie

    I make a sugar cookie recipe with an Andies mint in the middle, they make a great baked gift.ReplyCancel

  • Mimi

    I like giving and baking banana bread as a gift to others.:)ReplyCancel

  • Lane

    Will definitely be trying out all of these recipes! And my favorite edible gift is lemon curdReplyCancel

  • I love giving olive oil infused with herbs and homemade pickles and jams.ReplyCancel

  • Winnie Cheng

    There’s just something about homemade chocolate covered pretzels that is so satisfying as a gift!ReplyCancel

  • Carol

    Olive bread!ReplyCancel

  • Jennifer finn

    my favorite is chocolate and coffeeReplyCancel

  • Jennifer finn

    my favorite is chocolate and coffeeReplyCancel

  • Nicole B.

    I like gifting either chocolate chip cookies or snicker doodles to others!ReplyCancel

  • Lisa Vanhook

    ALL of it looks mouthwatering!!ReplyCancel

  • Stacey Roberson

    Chocolate covered strawberries. I can never get enough!ReplyCancel

  • melissa

    banana bread :)ReplyCancel

  • Amber

    I like to make homemade breads and truffles to give as gifts.ReplyCancel

  • Jan Lee

    I like Haystacks :)ReplyCancel

  • rachel grover

    I love chocolate chip cookies!!!
    mmm mmmmmmmReplyCancel

  • Melissa

    Making truffles or fudgeReplyCancel

  • Granola as a starter in the morning is sooo good and also the beste Gift in my oppinion :-). Love it just with fresh yoghurt.ReplyCancel

  • TOFFEE is my favorite and it is so underated.ReplyCancel

  • Cynthia G

    Chocolate chip cookies! Or any mini cupcakes :)ReplyCancel

  • Kathy

    I love all kinds of edible gifts. One of my favorites are peanut butter blossoms. I also love fudge.ReplyCancel

Black Sesame Tangzhong Milk Bread Babka | bettysliu.comI grew up eating Asian bakery bread. Have you had it before? It’s my childhood snack. Soft, pillow soft cotton soft bread that lasts longer and can be filled with so many flavors. Cheesy ones. Pork stuffed ones. Custard filled. Taro. Green tea. Hot dogs. Gah, the nostalgia! Whenever we needed a snack (for hiking, road trips, flights), we’d stop by the Asian bakery and load up on these beautiful breads. It’s not just me either. Just this past summer Alex and I shot a wedding where the couple had a tea ceremony, and provided BREAD for everyone afterwards!!!! It turns out the trick to these breads is the water roux, the 汤种 tangzhong method. It’s a roux made up of water and bread flour, warmed on the stove into a thick paste that is incorporated into bread dough. Butter is slowly incorporated into the dough and creates a super silky smooth dough (if you’re doing this by hand, you can palpably feel the dough changing texture, becoming more silky). I’ve since made most of my breads using this – like hot cross buns, taro rolls, and now, this black sesame tangzhong milk bread babka.

ALSO, continuing with the spirit of holiday giveways to thank you as being a part of this amazing community and reading my humble blog, I’m giving away two Shun Cutlery Kanso knives!!! These are literally the knives I use almost everyday in my kitchen – super sharp, beautiful, and so functional. I’m giving away a 7″ Kanso Asian Utility knife and a 3.5″ Kanso paring knife. See below for details.

Black Sesame Tangzhong Milk Bread Babka |

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  • Oh how much I love babka.. These photos and these flavors make me want to stop what I need to do today, go to the kitchen and make this babka.
    So beautifully photographed my friend.
    And those GIFs… Breathtaking as always.
    Much love,

  • Gorgeous bake Betty, look at this texture and softness of the crumb, definitely trying out this method :)
    Gif is just perfect!ReplyCancel

  • I have never heard of that roux technique before! So interesting. And your loaf is simply stunning!ReplyCancel

  • I was thinking about making a babka for the holidays – it would be my first – and yours looks just perfect and so flavorful! The tangzhong technique sounds really interesting ^_^ReplyCancel

  • I was so excited to see this recipe pop up in the inbox this morning. It brings back memories of visiting the Chinese market with my grandpa and getting to pick some bao and the fluffiest, custardy bread from the bakery. Thanks Betty!ReplyCancel

  • To be honest, I’m actually ashamed of saying that I have never tried babka before! Well, I guess admission is the first step, right?ReplyCancel

  • Carly

    This looks phenomenal! When you say to “mix” in the stand mixer, which attachment should be used? The dough hook? I am new to the stand mixer and using it isn’t quite intuitive for me yet. Thanks!ReplyCancel

  • This looks so so so amazing. It’s bread recipes like this that make me wish so much I had eaten babka, challah, milk bread, etc etc etc before I couldn’t eat gluten anymore. So beautiful!ReplyCancel

  • This bread looks so delicious. I had read a lot about the tangzhong bread method and I still need to try it.

    I think this loaf may make me get my act in gear.

    Great giveaway too, wish I was in the US!ReplyCancel

  • I’m so intrigued by that roux and can’t wait to try it! This bread is stunning…I love the flavor of black sesame, too…and gray. :) Lovely post and beautiful images…as always.ReplyCancel

  • Black sesame is one of my favorite flavors as well! The shaping part is actually the part that intimidates me so I love that you did a video on it (and you said it was your favorite part which made me think I need to stop being such a wimp and just try it).ReplyCancel

  • One of the reasons I love reading your blog Betty is the introduction of so many new-to-me foods. Like asian bakery bread! Our backgrounds are so different, and I love that.ReplyCancel

  • It’s been on my mind to make some sort of black sesame loaf ever since my travels to Hong Kong this past summer… I’m pinning this one for inspiration! Black sesame is one of my favorites too. I still want to try your black sesame milk sometime. You always have such gorgeous photography- so warm and inviting.ReplyCancel

  • I just made this and I’m so thrilled! This was my first tangzhoung bread and wow! Thanks for the recipe!! I followed along except used 1/3rd whole wheat flour and added a touch of vanilla and dark cocoa powder to filling 😛 Thank you!!ReplyCancel

    • Oh WOW!!! I’m so happy – thank you so much for giving it a try! The vanilla and cocoa powder addition sounds amaaaazing. Cheers!ReplyCancel

  • Betty, these photos slay. You’re so talented, I can’t even form the words to describe it! The textures you captured look absolutely insane, I want to sleep on this babka, and take bites from it each time I wake up. Loving all of the creative twists you take on asian bakery bread!ReplyCancel

  • I think I will spend all of the holidays trying different babka recipes, including this gorgeous looking loaf. My babka obsession thanks you!ReplyCancel

  • Mimi

    Yum! Looks great! I have a quick question though. Where do you get your black sesame seeds and how do you grind yours?ReplyCancel

  • Linh

    This recipe is really great! I made it yesterday but made it into little rolls instead of one big loaf.

    Also, at what point did you add the sesame to the dough. I was reading the direction step by step and totally forgot about the sesame until the last few minutes of kneading the dough.ReplyCancel

    • Thank you for noting that! It’s meant to go in with the dry ingredients. Changed :)ReplyCancel

  • Omg this recipe is such a game-changer!! I’ve made it twice now, and both times the result has been fluffier, softer, more hygge-y than any babka I’ve ever had before! I never want to try it without the tangzhong method again, which is also super easy and not as daunting as it sounds. I cannot praise this recipe enough!

    And it’s quite versatile too! The first time I made it, I substituted black sesame for vanilla bean paste in the dough, and my grandmother’s traditional dark chocolate filling instead of the cinnamon paste. And the second time, I used matcha in the dough and a mix of milk-chocolate and butter as the filling – so you can try it with whatever flavour fillings you fancy.

    And my one wee tip is that I struggled to get a nice neat cut with my knives (probably because they’re just a bit cheap and nasty haha). But halfway through the second babka, I used a pair of kitchen scissors (like the ones you use for cutting spring onions) and I got a really neat cut down the middle! So might be worth trying!ReplyCancel

Hachiya Persimmon Cookie Dark Chocolate Olive Oil Ganache |

In my previous ice cream post I talked about an option I was considering, a persimmon one, but my hachiya persimmons were not yet ripe!!! If you’re not familiar with persimmons, there are several varieties, and hachiyas are the acorn shaped ones that you can only eat when properly ripened. They are of an astringent variety, so if they’re not ripe enough, there is a horrible taste. When they show black spots, wrinkles, and is easily depressed, then they’re ready. A trick to get rid of any remaining astringency is to plop them in the freezer, and then bring them to room temperature before using. They are gooey, pudding-like morsels of gold, and you can just spoon them into your mouth!!!

Hachiya Persimmon Ripened Still Life |

These cookies are persimmon cardamom cookies with a dark chocolate olive oil ganache filling. Alex loves cookies and at first just had the single cookies I had left over, and then he tried a sandwich with that silky ganache, and he turns to me and say, Betty, these are really good. Guys, this is quite a compliment if you know him :). The key to this recipe is not the cookie but actually that dark chocolate olive oil ganache. It’s silky smooth, fluffy and textured, because of the olive oil. It’s unexpected in a traditional ganache, but the fruitiness of the olive oil really brings out the flavors in the dark chocolate. It’s a great complement and creates that meltiness of the ganache. I used my trusty CA Olive Ranch olive oil, and guess what? I’m giving away a set of 4 olive oil – their Reserve Collection, plus their limited reserve (my favorite and the one I look forward to every season!). See below for how to enter.

(Ps – did you enter my mini stand mixer + pasta attachment giveaway from last week? That closes on Friday! More holiday giveaways coming up!!!)  Read more »

  • Love the super moody photos, Betty! Those cookies sounded awesome when you described them to me last week and they look equally as delicious! I will definitely need to give these a go.ReplyCancel

  • wow these look so good xReplyCancel

  • Your work is absolutely stunning. I could linger here all day! These cookies sound delicious! I love baking with olive oil. I love tasting the fruity flavor come through. Such a great pairing with the citrusy cardamom and persimmon.ReplyCancel

  • Cardamon and persimmon is such a interesting and delicious combination for cookies. I adore your photos, theyre so expressive xReplyCancel

  • Love the gorgeous pictures Betty!ReplyCancel

  • These cookies sound incredible! I never would have thought to put olive oil in ganache … definitely need to try that sometime. CA Olive Ranch is my fav so I love to see all of my favs working with them. :-) Happy Cookie Season!!!ReplyCancel

  • I normally don’t like persimmons (that whole no-acid thing). But these cookies look like a persimmon recipe I could definitely get behind! They look fantastic. :)ReplyCancel

  • Olive oil sounds like such a rich, luxurious addition to dark chocolate – especially when sandwiched with a pair of beautiful persimmon cookies. I’m eyeing a few persimmons on my counter right now, and needing to try these cookies this holiday season!ReplyCancel

  • Yummmm! I really really need to give persimmons another chance… now that the season is over. haha.

    Maybe next year! These look amazing and as usual the photography is next level! So much admiration


  • I have never thought to pair persimmons and cardamom. BRILLIANT. These cookies look spectacular!ReplyCancel

  • This ganache sounds sooo decadent and unique – I’ve never had anything like it, but I HAVE had olive oil on ice cream before, which for some reason feels vaguely similar? I’m certain I will fall in love with it. And these cookies. Alex is a wise one.ReplyCancel

  • Omgosh those look so good!!! At least you will be in California where it is tots warmer than Boston!!! It’s so warm in socal, I’m just wearing a tshirt!ReplyCancel

  • I’d actually be really curious to try these ones! We still have some persimmons on trees and are still definitely on sale. Those kinds of persimmons in particular are soooo good – especially with chocolate! And that orange against that blue-ish backdrop is a total win! <3ReplyCancel

  • You took beautiful pictures, it looks so tempting.ReplyCancel

  • You always break out the best flavour combinations Betty – olive oil ganache and persimmon cookies sound phenomenal. I’ve never actually used persimmons – glance at them in the shops when they come in season, and I’m pretty sure one year I bought one and then never got up the courage to use it. Next time it’ll be these cookies! Love your photos of the roasted fruit too xReplyCancel

  • First of all, these photos are absolutely stunning! I love the moodiness and composition. A work of art. Secondly, I totally know what you mean about cookies being low on the list of things to make during the holidays (for me, that always seems to be the case too), but these are making me want to change my mind. The flavor combination is incredible!ReplyCancel

  • This is so beautiful Betty <3 and I am sorry to hear about your cold! I hope you're on the up and feeling better now. For someone who isn't much of a cookie person you sure know how to create a stunning and drool-worthy cookie girl! 😉 Hoping you have the best holiday season after all the hustle, you deserve it friend. Lots of hugs and merry Christmases!! xoxoReplyCancel

  • Have you chosen winners for all the giveaways you have going on? Just curious….ReplyCancel

  • God Gracious ! You made my day; I am so happy to find you ! Thank you and have a happy and prosperous 2017 !ReplyCancel