Happy end of 2020, and happy beginning of 2021! I made these raspberry vanilla panna cotta tarts to usher in the new year. I know we all couldn’t wait for this year to be over and I’m looking forward to a more hopeful 2021. My last tart this year is an adaption from Helen’s beautiful […]...
Chinese Almond Snickerdoodles + Sweets Box
Happy holidays! These Chinese almond snickerdoodles are part of a sweets box filled with versions of some of my favorite Asian treats. It’s my take on a cookie box this year. Although there are many holiday traditions and activities that we had to take a break from, at least hopefully only until next year, the […]...
Chocolate Dipped Chocolate Gingerbread Cookies
Happy holidays! These chocolate dipped chocolate gingerbread cookies are my take on this classic holiday treat. They’re a perfectly sweet treat to send to family and friends far away this holiday season. I spent a peaceful, wintry-sunlight-lit afternoon over the long weekend making these little guys in my first (and definitely not last) baking session […]...
Chocolate Pecan Tart
This showstopping chocolate pecan tart with a rattan-like decorative pattern is my pick for Thanksgiving dessert this year. It’s one of the many recipes in Helen Nugent’s new book Pie Style, which elevates pie decorating to fine art. Her pies and tarts are almost literally too gorgeous to eat. This is actually one of the […]...
Cranberry Curd and Speculoos Tart
This cranberry curd and speculoos tart is just one of the jaw-droppingly gorgeous creations from Lauren Ko‘s Pieometry, her wonderful new cookbook dedicated to “modern tart art and pie design“. It’s filled with a delightfully imaginative collection of pies and tarts decorated with intricate, eyecatching patterns and designs. The designs range from simple geometric forms […]...
Garlic Cheesy Monkey Bread
I first made this Garlic Cheesy Monkey Bread from Joanne Chang’s Pastry Love earlier this year when we started shelter in place and I was in serious need of some comfort food, and it turns out that comfort food craving continued as this year kept going. I’d never made a savory version of monkey bread […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. 
