love & harvest

Category: winter recipes

  • BEST cinnamon rolls recipe with Rompope Frosting

    BEST cinnamon rolls recipe with Rompope Frosting

    Every Christmas, these cinnamon rolls become the gravitational centre of the house. Before they are even out of the oven, the whole family is already hovering in the kitchen. The rolls are soft, pull-apart fluffy, layered with Muscovado sugar and Christmas spices — and then slathered with a Rompope and white chocolate frosting that stops people mid-bite and makes them ask, “Wait, what IS that frosting?” Every. Single. Year.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    If you’re baking for kids or anyone avoiding alcohol, use the non-alcoholic frosting below. These are the kind of rolls that make you feel like everything is right with the world on a cold winter morning.

    Why This Frosting Changes Everything

    Instead of the standard cream cheese frosting, this recipe uses Rompope — a Mexican creamy liquor made with egg yolks, vanilla, milk, sugar, and alcohol. Imagine eggnog from the liquor store. The Rompope is melted on the stovetop with white chocolate and vanilla, then whisked with powdered sugar into a glossy, pourable frosting. It smells amazing, and it’s unlike any cinnamon roll frosting you’ve had before.

    Heads up, this one has alcohol! The frosting is only warmed to melt the chocolate. It isn’t cooked, so it keeps the rompope’s alcohol. Serve these to adults, or use the non-alcoholic version below.

    Non-Alcoholic Frosting

    I haven’t tested this version as many times as the original yet, so start with these amounts and adjust.

    • 1/4 cup heavy cream (instead of the Rompope)
    • 2 oz white chocolate chips
    • 2 tsp alcohol-free vanilla flavouring
    • 1/4 to 1/2 tsp alcohol-free rum flavouring (brands vary a lot in strength, so start small and taste)
    • a pinch of ground cinnamon
    • 1 1/2 cups powdered sugar

    Warm the cream, white chocolate and vanilla on the lowest heat. When the chocolate is almost melted, take it off the heat and whisk until smooth. Whisk in the rum flavouring, cinnamon and powdered sugar. Too thick? Add more cream, 1 teaspoon at a time. Too thin? Add a little more powdered sugar. Check your labels! Regular vanilla and rum extracts are made with alcohol, so look for ones that say alcohol-free.

    These pair beautifully with our Best Triple Chocolate Fudgy Brownies for a complete holiday dessert spread, or serve alongside our Birthday Rainbow Sugar Cookies for a festive table.

    Ingredients

    Muscovado (Mascabado) Sugar

    • Why Muscovado over brown sugar: Muscovado is less refined and retains a high percentage of natural molasses — giving it a deeply rich, complex caramel and toffee flavour that regular brown sugar simply cannot match. Brown sugar is white sugar with molasses added back; Muscovado never had it removed in the first place. In a recipe where sugar is the star, this difference is unmistakable. It also retains moisture, resulting in softer, denser rolls.

    KitchenAid Stand Mixer

    Rompope

    • Why Rompope and not eggnog: Rompope is Mexico’s answer to eggnog — spiced, creamy, and made right here in Puebla since colonial times by the nuns of the Santa Clara Convent. It has a more concentrated, aromatic flavour than commercial eggnog. Outside Mexico, you can find it in Latin specialty stores or online. If unavailable, substitute with store-bought eggnog — the result is still delicious.

    Instant Yeast

    • Why instant yeast, not active dry: Instant yeast does not need to be proofed in warm liquid first — it goes directly into the flour. This makes the process faster and more reliable for home bakers. The dough needs at least 1 hour to double in size; in a cooler kitchen, allow up to 2 hours. A trick: place the covered bowl in the oven with just the oven light on for a warm, draft-free environment.

    Dough Scraper

    White Chocolate

    • Why white chocolate in the frosting: White chocolate adds a creamy, sweet richness that thickens and stabilises the Rompope frosting as it cools. It also amplifies the vanilla notes in the Rompope. Use good-quality white chocolate chips or a chopped white chocolate bar — not white baking chips, which contain less cocoa butter and will not melt as smoothly.

    Tested and Compared

    We tried grocery store cinnamon rolls — dry, with an over-sweet artificial frosting. We tried Cinnabon® rolls: perfect texture, but the frosting was too sweet for us. This recipe gives you light, pull-apart rolls with controlled sweetness and a frosting that is genuinely interesting. The Muscovado filling gives a depth of flavour no regular brown sugar roll can match.

    Love & Harvest is not affiliated with or endorsed by Cinnabon; Cinnabon® is a trademark of its owner.

    A Note on Sugar

    I kept the sweetness where we like it: sweet, but not overwhelming. If you want more filling sweetness, add an extra 1/4 cup Muscovado to the filling as noted in the recipe. At the end of the day, all sugars are nutritionally similar — the difference here is purely in flavour and baking performance. For a balanced diet, save these for celebrations and enjoy every single bite.

    Where to Find Rompope

    In Mexico, the most popular brands are Santa Clara and Holandesa — both available in most grocery stores. The Santa Clara brand has a particularly rich history: it was originally created by the Clarisa Nuns of the Santa Clara Convent right here in Puebla during colonial times. Outside Mexico, check Latin specialty stores, liquor stores, or online retailers. If all else fails, substitute with store-bought eggnog from the holiday section of your grocery store.

    Frequently Asked Questions

    Can I make these cinnamon rolls the night before?

    Yes. After cutting and placing the rolls in the baking dish, cover tightly with plastic wrap and refrigerate overnight instead of letting them do the second rise at room temperature. The next morning, remove from the refrigerator and let them come to room temperature and finish rising for 45–60 minutes before baking. This cold fermentation actually deepens the flavour.

    Why did my dough not rise?

    The most common cause is yeast that has been killed by liquid that was too hot. The warm milk should feel comfortable on your wrist — around 110°F (43°C). Anything hotter will kill the yeast. Also check that your instant yeast is still within its expiry date. If your kitchen is cold (below 70°F), the dough may need up to 2 hours to double in size.

    Can I substitute Rompope with something else?

    Yes. Store-bought eggnog is the closest substitute and works beautifully. Most grocery store eggnog has no alcohol, but check the label. For a frosting without alcohol, use the Non-Alcoholic Frosting above: heavy cream with alcohol-free vanilla and rum flavouring. Regular extracts contain alcohol.

    How do I get perfectly even rolls?

    Use a sharp knife or unflavoured dental floss to cut the rolls. Dental floss gives the cleanest cut — slide it under the log, cross the ends on top, and pull through without compressing the spiral. This keeps the layers intact and gives you bakery-quality rounds every time.

    Can I freeze these cinnamon rolls?

    Yes — both before and after baking. To freeze unbaked rolls, place the cut rounds on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen at 350°F for 35–40 minutes. To freeze baked rolls, wrap individually without frosting and freeze for up to 2 months. Thaw, warm in the oven, and add frosting fresh.

    Why do my rolls come out dry?

    The most common cause is over-baking. The rolls are done when the tops are just lightly golden — not deep brown. They will continue to cook slightly from residual heat after leaving the oven. The internal temperature should be around 190°F. If the outside looks golden, pull them out — erring on the side of slightly under-baked produces softer, gooier rolls.

    Cinnamon Rolls with Rompope Frosting

    Soft, light cinnamon rolls with a Muscovado sugar filling, slathered with a Rompope and white chocolate frosting. The frosting isn’t cooked, so it contains alcohol; a non-alcoholic option is in the notes. A must for the holidays!
    Print Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 1 hour 55 minutes
    Servings: 12 rolls
    Course: Dessert
    Cuisine: American, Mexican
    Calories: 420
    Ingredients Method Notes

    Ingredients
      

    • 4 cups all purpose flour
    • 2 TSP instant yeast
    • 2 TBSP brown sugar
    • ¼ TSP sea salt
    • ¾ cup whole milk slightly warm
    • 3 large eggs room temperature
    • 1 TSP vanilla extract
    • ½ cup butter melted
    Sugar Filling
    • ½ cup mascabado sugar add 1/4 cup if you want more sugar taste
    • 2 TBSP ground cinnamon
    • 1 TSP ground clove
    • ½ cup butter soft
    Rompope Frosting
    • ¼ cup Rompope liquor
    • 2 ounce white chocolate chips
    • 2 TSP vanilla extract
    • 1 ½ cups powdered sugar
    • 1 cup toasted pecans

    Method
     

    Cinnamon Dough
    1. In a stand mixer attach the hook attachment. Add the flour, yeast, brown sugar, and salt. Give it a good stir. While the hook is running in slow, slowly add the milk, eggs, vanilla and butter. Mix for 5 minutes. Cover with film and let it sit for 1 hour or more at a warm area in the house. Let it double or triple in size. If your house is on the colder side, you might need to let it rest for 2 hours. Alternatively you can put the resting dough in the oven with the lights on.
    Sugar Filling
    1. Add the sugar and spice together. Line a 9×13 inch baking dish with parchment paper.
    2. Dust your work surface with some flower and roll the dough out. Punch out the air and roll out a rectangle about 10×16 inches. Spread the soft butter evenly over the dough. Spring the sugar filling evenly and make sure the edges are also sprinkled. Starting at the edge closest to you, roll tightly away from you, and form a long log. At the end, pinch the edges to incorporate into the log. Give it a couple gentle roll so it mends together well. Using a sharp knife, cut 12 -15 rolls and place it in the baking dish. Put a towel on top and let it rest for another 30 minutes.
    3. Preheat oven to 350F. Take out the towel and bake for 25-30 minutes, until you see the top is slightly golden brown (not too much!).
    4. Meanwhile make the frosting by using a pot in the lowest heat setting, whisk together the Rompope, white chocolate, and vanilla. When you see the chocolate has almost fully melted, take it off the heat and whisk wildly until it is all melted. Add in the powder sugar.
    5. Spread the frosting on the warm rolls and garnish with pecan nuts

    Notes

    Heads up, this one has alcohol! The frosting is only warmed to melt the chocolate. It isn’t cooked, so it keeps the rompope’s alcohol. Serve these to adults, or use the non-alcoholic frosting.
    Non-Alcoholic Frosting: I haven’t tested this version as many times as the original yet, so start with these amounts and adjust. Swap the 1/4 cup Rompope for 1/4 cup heavy cream and the 2 tsp vanilla extract for 2 tsp alcohol-free vanilla flavouring, then add 1/4 to 1/2 tsp alcohol-free rum flavouring (brands vary a lot in strength, so start small and taste) and a pinch of ground cinnamon. Keep the 2 oz white chocolate and 1 1/2 cups powdered sugar. Same method. Too thick? Add more cream, 1 teaspoon at a time. Regular vanilla and rum extracts contain alcohol, so check your labels.
  • Crusty Artisan Purple Yam Bread Recipe

    Crusty Artisan Purple Yam Bread Recipe

    There is something almost magical about pulling a purple loaf out of the oven — the color alone stops people in their tracks. This no-knead artisan purple yam bread is strikingly beautiful, but the flavor is what keeps you coming back: a subtle floral sweetness from the yam, a shattering crispy crust, and a cloud-soft interior. And the whole thing comes together with five ingredients and zero elbow grease.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    fresh baked purple yam bread

    In its most essential form, bread is just flour, water, salt, and yeast. But why go basic when you can jazz it up? This purple yam bread recipe is a perfect beginner project. The results are so impressive you will want to make it again and again.

    A Note to First-Time Bakers

    Have you been browsing Pinterest dreaming about no-knead artisan loaves? That day is today. This recipe is so easy that no one will believe it is your first time. The technique requires almost no active work — just some stretch-and-fold, an overnight fridge rest, and a hot Dutch oven. When you break this loaf open, the colors and textures will genuinely delight you.

    Why You Will Love This Recipe

    • No-knead, easy technique — simple stretch and fold, then the fridge does the rest overnight.
    • Only 5 ingredients — you likely have most of them in your pantry right now.
    • Gorgeous to look at — the natural purple color makes this the most impressive bread at any table.
    • Unique flavor — the yam adds a subtle floral taste you have to experience to understand.
    • Soft and chewy texture — crispy crust, moist interior — the dream loaf.

    purple yam bread sliced

    Ingredients

    All-Purpose Flour

    • Why it works: All-purpose flour is accessible and forgiving — proof that you do not need specialty ingredients for outstanding results. If you have bread flour, use it; the higher protein content produces a chewier, slightly more structured crumb. King Arthur’s organic bread flour is a good option. The quality difference is noticeable.

    Purple Yam (Ube)

    • Why it works: Purple yam is a starchy root vegetable with a subtle floral, vanilla-like flavor. It adds moisture that clings to the gluten network, so the crumb stays soft long after baking. It also provides the stunning violet color — no food coloring needed. Find it fresh at Asian grocery stores or as purple yam powder (ube) online for convenience.

    Steam the yam for 15–20 minutes, let it cool on a plate to release extra moisture, then peel and mash smooth with a fork before adding to the dough.

    Instant Yeast

    • Why it works: Instant yeast activates without pre-dissolving and works reliably even in slightly cooler water. It is what gives the dough its lift and those beautiful air bubbles in the crumb. Anthony’s instant dry yeast packets come in 42 individual pouches — perfect for keeping freshness across multiple bakes.

    Sea Salt

    • Why it matters: Salt controls fermentation speed, strengthens gluten, and is the single biggest contributor to flavor in a lean dough. Use sea salt, not table salt — iodized table salt can slightly inhibit yeast activity. Celtic Sea Salt’s gourmet kosher grain is a great choice for both inside the dough and as a finishing sprinkle.

    Lukewarm Water

    • Why temperature matters: Warmer water (around 80–90°F / 27–32°C) activates yeast faster and speeds the initial rise. Too hot and you kill the yeast; too cold and the dough takes much longer to develop. Slightly warmer than your wrist is the right feel.

    purple yam bread dough fermented

    Professional Tips for a No-Fail Loaf

    Pro Tip 1 — Read the Full Recipe Before You Begin

    This bread is a two-day affair. Prepare the dough before bed, let it ferment in the fridge overnight, then bake the next morning. It requires very little active time but rewards readers who plan ahead.

    Pro Tip 2 — Use a Stand Mixer

    The stand mixer does all the mixing work so you truly do not need to knead. Use the dough hook at medium-low for 20 minutes. A KitchenAid stand mixer is a long-term kitchen investment that pays for itself across hundreds of bakes.

    Pro Tip 3 — Measure by Weight, Not Volume

    Bread baking is precise. Cup measurements vary widely depending on how loosely or tightly you pack the flour. A kitchen scale eliminates guesswork and guarantees consistent results every time. All measurements in this recipe are given in grams — follow them.

    Pro Tip 4 — Use a Dutch Oven

    A home oven cannot inject steam the way a professional bread oven can. A Dutch oven solves this by trapping the moisture released from the dough during the first 20 minutes of baking, which is what creates that shattering crust. The Lodge 5 qt cast iron Dutch oven is the one I recommend — it holds heat evenly and lasts a lifetime.

    Pro Tip 5 — Bake at Full Temperature

    Preheat to 475°F (245°C) with the Dutch oven inside. Bake covered for 20 minutes, then uncover for 30 minutes. The high heat is non-negotiable for a proper crust. Do not lower the temperature.

    Pro Tip 6 — Master the Stretch and Fold

    After the 3-hour bulk rise, gently deflate the dough and fold it: pull the two sides out and fold to center (like folding a letter), then pull the top and bottom and fold to center. Flip seam-side down and rotate the ball on the counter under your palms to build surface tension. Repeat three times total. This is what creates structure and the open crumb.

    purple yam artisan bread baked

    Frequently Asked Questions

    Can I use purple yam powder instead of fresh yam?

    Yes. Use about 2–3 tablespoons of ube powder mixed into the water before adding to the dough. The flavor will be slightly more intense and the color equally vivid.

    What if I do not have a Dutch oven?

    You can bake in a deep oven-safe pot with a lid, or place a metal bowl over the loaf for the first 20 minutes to trap steam. The crust will not be quite as dramatic but the bread will still be delicious.

    How do I know when the dough has proofed enough?

    After the 3-hour bulk rise at room temperature, the dough should have tripled in size and look bubbly. After the overnight fridge proof, it should have grown noticeably and feel cold and slightly domed in the container.

    Can I add seeds or grains to this loaf?

    Absolutely. Sprinkle seeds (sesame, poppy, sunflower) into the proofing basket before adding the dough. They will adhere to the crust during baking and add texture and flavor.

    Why did my bread come out flat?

    The most common causes are dead yeast (check the expiry date and water temperature), insufficient proofing time, or over-handling the dough during shaping (which pops the gas bubbles). Weigh your ingredients and follow the timing carefully.

    Can I make this with sourdough starter instead of instant yeast?

    Yes — this recipe adapts well to a sourdough approach. Check the how to make sourdough bread and how to make sourdough starter guides for reference. You will need to extend the fermentation time and adjust hydration slightly.

    Purple yam bread loaf cut in half to show the purple crumb

    Rustic Purple Bread

    Easy and beautiful loaf of bread made with purple yam. Crunchy and chewy on the outside and super moist on the inside. An fairly easy bread to make to impress anyone at the dinner table, and the best bread to wipe and clean off any sauces on the plates.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 13 hours 20 minutes
    Course: Bread
    Calories: 175
    Ingredients Equipment Method Notes

    Ingredients
      

    • 400 g all purpose flour (3 cups of all purpose flour)
    • 310 g Luke warm water (307ml of Luke warm water)
    • 160 g steamed and cooked purple yam (3/4 cup of cooked purple yam)
    • 10 g sea salt (1 1/2 tsp sea salt)
    • 2 g instant yeast (1/2 tsp instant yeast)

    Equipment

    • stand mixer

    Method
     

    1. Wash and peel the purple yam. Put it in your steamer and steam for about 20 minutes until soft. Test it by poking it with a fork. If it goes in without effort it is done. If it requires force, then give it another 5-10 minutes.
    2. In a stand mixer, attach the dough hook. Add the flour and water together and combine until a light crumble appears. Put a towel or plastic wrap over the top and let it rest for 30 minutes. This allow the flour to fully hydrate.
    3. Meanwhile, put the fork in another bowl and mash it. Make sure all the big clumps are broken into smaller pieces. Don't worry if its not smooth, once it is in the stand mixer, it will break and smooth everything together. I sometimes like small chunks showing and are in the dough, so when it is baked, you can also see the purple yam pieces in the bread.
    4. Remove the towel or plastic wrap from the bowl, and add the mashed purple yam, sea salt, and instant yeast. Adjust speed to medium low for 20 minutes. The dough afterwards will look sticky and very elastic like. Let it sit for 3 hours until it has tripled in size.
    5. Dust the clean counter top with some flour, and carefully remove the dough on to the table. Gently deflate the dough, and give the dough the fold and stretch method. You're going to take the sides of the dough (imagine the dough is a face and you're going to pull the two ears of the face) stretch it out, and fold it where the nose is (the centre of the dough). Don't over stretch where you see the dough is tearing. Now you're going to take the top and bottom (top of the head and the chin of the face) and fold it again to the centre of the dough (the nose). Do this 3 times. Now flip it outside down (now the face is slapped onto the counter top) seaside down, and roll the dough around. You need to put some pressure at the bottom of the dough and pull the dough at the centre. You're going to feel some pressure and stretching of the dough (its honestly the best feeling when I do this part), and you're going to do this a few times until the dough becomes a beautiful ball. Do this 3 times.
    6. Now you need to find a vessel to put the dough in the fridge. If you have a bread proofing basket – use it. If not, just a regular bowl but find one that fits the dough but also some space for it to grow slightly. Add a piece of parchment paper and pat it down to the shape of the bowl. Gently flour the bowl and place the dough seaside down (wrinkly face down). Put plastic wrap at the top of the bowl and let it sit in the fridge overnight: at least 12 hours.
    7. When you're ready to bake, preheat oven to 475F/245C with the rack at the lower third. Insert the dutch oven with the lid on while it preheats. When the oven reaches the desire temperature, let the dutch oven sit there for an additional 20 minutes.
    8. Gently lift the dough out of the bowl by lifting on the sides of the parchment paper, and place it on the counter top. Place another new parchment paper beside the dough, and gently flip the dough on to the new parchment paper. The seaside should be facing up now.
      The goal here is to preserve and not disturb the air gas that can been developing in the fridge for 12 hours. the Less movement we can create when we place the dough into the oven, the better gas bubbles you'll get when you bake the bread. When the dough has been sitting in the fridge, all the gas built up is at the bottom of the dough which is the seaside is located. When we flip the bread upside down, the gas is invertiley at the top, so when we bake it at a high temperature, it will expand and get the beautiful air bubbles in the bread.
    9. Carefully take the dutch oven out, and carefully by lifting the parchment paper place the dough inside the oven with the lid on top. Bake for 20 minutes.
    10. After the first 20 minutes finished, lift the lid off and bake for an additional 30 minutes.
    11. Lift the bread out and let it cool completely on a drying rack. You need complete air circulation around the bread, including the bottom. Let the bread cool off completely before indulging.

    Notes

    You can easily add seeds and grains to the top of the bread easily by placing the desire seed and grain to the proofing basket before you add the dough inside.

    Love baking with fermentation? Try the Easy Homemade Focaccia Bread or the Savoury Rosemary Beer Bread next.

  • Goji Berry, Red Date and Chinese Yam Tea

    Goji Berry, Red Date and Chinese Yam Tea

    This simple three-ingredient herbal tea has been part of my own routine for years, including through my pregnancies, with my doctor’s okay. Made with goji berries, Chinese red dates, and Chinese yam, it is warming and naturally sweet, and I drink it most days.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    tea with goji berries and red dates

    This recipe came to me from my own Chinese medicine doctor. I drank it during and after my pregnancies, and these days I carry a full liter with me and sip it instead of coffee. That’s just my routine and what worked for me, not advice for anyone else.

    goji berry and red date tea

    Why This Tea Is Amazing

    • My coffee swap: When I’d usually reach for a coffee, I make this instead.
    • Not just for me: My husband drinks it too.

    Important: Always consult your doctor or midwife before adding any herbal preparation to your routine during pregnancy or breastfeeding, or if you take any medication, including blood thinners.

    Ingredients

    Goji Berries

    • Why they matter: The flavor is mild and slightly sweet — like a gentle raisin. A small handful is plenty; too many can overpower the tea.

    Buy dried goji berries at any Asian grocery store or online: organic dried goji berries are easy to keep on hand for daily use.

    Chinese Red Dates (Jujube / Hong Zao)

    • Why they matter: They provide natural sweetness to the tea — no added sugar needed.

    Look for them at Chinese medicine shops or Asian grocery stores. You can also find them on Amazon: dried Chinese red dates are available in resealable bags.

    Chinese Yam (Shan Yao / Rhizoma Dioscoreae)

    • Why it matters: The taste is neutral — almost imperceptible — which is exactly what you want in a tea you plan to drink every day.

    Find it dried at Chinese medicine stores or online: dried Chinese yam (Shan Yao Huai Shan) is widely available.

    Rooted in tradition: These ingredients have been used in Chinese home cooking and traditional remedies for centuries.

    goji berry date tea served in glass jar

    How to Serve and Store

    I always recommend drinking this tea warm, never cold. Warm drinks are the tradition in Chinese medicine.

    The longer the herbs steep in the bottle, the more flavor they release. That golden color deepens beautifully over the course of the day. I love using a 1L glass jar — it is large enough to hold a full day’s worth and elegant enough to bring anywhere.

    Sweetener Options

    I do not add sugar — the Chinese red dates provide enough natural sweetness. If you prefer a sweeter tea, add raw honey after brewing (never during boiling). A honey varietal set is a great way to explore different flavor profiles.

    Where to Buy the Ingredients

    Your best source is a Chinese medicine shop or Asian grocery store — the ingredients are common and affordable. If you do not have one nearby, all three herbs are available online. The links above connect you directly to reputable options.

    ***DISCLAIMER: I am not a doctor nor a healthcare provider. The information provided here is for educational purposes only and does not substitute for professional medical advice. Please consult your doctor or midwife before making any changes to your diet during pregnancy.***

    Frequently Asked Questions

    Can I drink this tea while pregnant?

    Every pregnancy is different. Please consult your doctor or midwife before adding any herbal preparation to your routine.

    Can men and non-pregnant women drink this tea?

    Yes. My husband drinks it regularly.

    How long can I store this tea?

    Brewed and stored in a sealed glass jar in the fridge, this tea keeps for 2–3 days. I prefer to brew a fresh liter daily and carry it through the day warm in a thermos.

    Can I add other herbs to this tea?

    Yes. Common additions in Chinese medicine include dried longan fruit, lotus seeds, and wolfberry leaves. Start with the base recipe and experiment from there.

    Does the tea taste bitter?

    Not at all. The red dates provide gentle sweetness, the goji berries add a mild fruity note, and the Chinese yam is essentially tasteless. The overall flavor is light, slightly sweet, and warming — nothing like a bitter herbal medicine.

    Can I use a loose-leaf tea infuser for this?

    You can use a tea infuser to hold the ingredients if you prefer not to strain at the end, though the traditional method is simply to simmer everything loose in the pot and ladle it into your jar — the herbs sink to the bottom on their own.

    A person holding a glass bottle of goji berry and red date tea

    Goji Berry, Red Date and Chinese Yam Tea

    A warm tea of goji berries, Chinese red dates and Chinese yam, simmered for 10 minutes and sipped through the day.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 1 litre
    Course: Drinks
    Cuisine: Chinese
    Calories: 30
    Ingredients Method

    Ingredients
      

    • 10-15 dried goji berries
    • 2 dried Chinese yam
    • 2-3 dried Chinese red dates
    • 1 litre of filtered water

    Method
     

    1. Give the goji berries, Chinese yam and red dates a rinse in cold water.
    2. Bring a pot and boil the 1 litre of water. Add the ingredients into the water in medium heat. cook for 10 minutes with lid on.
    3. Serve into a heat proof bottle (I recommend glass), and enjoy through out the day. Serve warm.

    Looking for more drinks from my kitchen? Try the Mixed Berry Smoothie with Pomegranate and Nopal or the Celery Juice.

  • Cantonese Steamed Chicken with Goji Berries

    Cantonese Steamed Chicken with Goji Berries

    Three simple ingredients — chicken, goji berries, and black fungus — steamed together until the flavors meld. It is a classical Cantonese dish that has been in Chinese families for generations, and once you taste it you will understand why. Clean and genuinely delicious.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed chicken with goji berries, carrot and onion in a white bowl

    Goji berries have been in my kitchen for as long as I can remember. I grew up in a Chinese household.

    Goji Berries and Black Fungus

    Goji berries are sweet and mild. When autumn comes, goji berries go straight into the chicken noodle soup.

    The black fungus in this recipe has a satisfying chewy texture that my kids somehow love more than the chicken itself.

    Ingredients

    Goji Berries

    • Why they are essential: In this dish they soften during steaming into tender, subtly sweet morsels that absorb the savory chicken juices — the combination is genuinely beautiful.

    Buy dried goji berries at any Asian supermarket. Online, organic dried goji berries are reliable and easy to keep on hand.

    Chicken Breast (or Any Cut)

    • Why breast works well: It steams quickly, stays moist with the goji berry juices, and keeps this dish clean and light. You can substitute legs, drumsticks, or a mix of cuts — they all work and all come out delicious. The longer cook time for bone-in pieces (around 30–35 minutes) actually intensifies the flavor.

    steamed chicken goji berries with black fungus

    Professional Tips for a No-Fail Dish

    Pro Tip 1 — Steam in a Pot or Instant Pot

    You can use a stovetop bamboo steamer or a steamer basket over a pot of boiling water. A bamboo steamer is the traditional tool and imparts a very subtle woody fragrance. For modern convenience, an Instant Pot works equally well: fill with water, place the steamer basket inside, set the dish on top, seal, and steam for 25 minutes on the Steam setting. I have the Instant Pot Duo 7-in-1 and use it for this dish regularly.

    Pro Tip 2 — Keep the Marinade Simple

    The marinade is just salt and sesame oil. That is all you need. The simplicity is intentional — this dish is about the natural flavors of the chicken and goji berries, not masking them. Sesame oil adds a nutty depth that anchors the whole dish. Toss, let sit 10 minutes, then steam.

    Pro Tip 3 — Skim the Fat

    After steaming you will see a thin layer of chicken fat floating on the surface of the cooking liquid. Skim it off with a slotted spoon before serving. Removing it lets the goji berry sweetness shine through more clearly.

    Pro Tip 4 — Serve Warm, Always

    In Chinese tradition, everything is served warm — not hot, not cold. Serve this with a bowl of plain steamed rice and a cup of hot tea.

    Frequently Asked Questions

    How do I know when the chicken is fully cooked?

    Chicken breast steamed for 20–25 minutes at medium-high heat will be cooked through. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Bone-in pieces may need 30–35 minutes. The flesh should be opaque white throughout with no pink near the bone.

    Can I use fresh goji berries instead of dried?

    Dried goji berries are preferred in this recipe. They rehydrate during steaming and release their flavor into the cooking liquid. Fresh goji berries are rarely available outside of China, but if you find them, use the same quantity.

    What is black fungus and where do I find it?

    Black fungus (wood ear mushroom / Auricularia auricula) is a dried edible mushroom used widely in Chinese cooking. It has a satisfying chewy texture and mild flavor. Find it dried at any Asian supermarket. Soak in warm water for 20 minutes before use.

    Can I make this dish for children?

    Yes. The flavor is gentle, and the goji berries are sweet enough for kids to enjoy. My children love the black fungus in particular.

    Can I add other herbs to the steam?

    Yes. Common additions include Chinese red dates (2–3 pieces), dried longan fruit, and wolfberries. These are the same herbs used in the goji berry, red date and Chinese yam tea.

    Steam Chicken Goji Berries

    Steamed Chicken with Goji Berries

    Easy steamed chicken with goji berries. A classical Cantonese dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Course: Main Course
    Cuisine: Chinese
    Calories: 240
    Ingredients Equipment Method

    Ingredients
      

    Chicken Marinate
    • 2 organic chicken breast skinned and cubbed
    • 1 tbsp canola oil
    • 1 tsp sea salt
    • 2 tsp corn starch
    The rest
    • 1 carrot sliced thinly
    • ½ white onion sliced thinly
    • 7-10 dried goji berries
    • 1 tsp sea salt
    • 1 tsp sesame oil
    • 1 tbsp soya sauce

    Equipment

    • steamer / Instant Pot

    Method
     

    To Marinate the Chicken
    1. Combine all the ingredients together well, and set aside to marinate on the counter top for 10-15 minutes.
    Putting Everything Together
    1. Sliced the carrots and onions, and add it with the chicken in the vessel you want to steam the dish in. I suggest a bowl that can hold liquid. After steaming, you'll notice the steam water has dropped some in the bowl and makes a delicious sauce on top.
    2. Add the remaining seasoning: salt and sesame oil. Add the goji berries on top. Mix and combine everything well.
    3. Using a regular steam:
      Wait until the steamer is ready and the water is boiling. Put the dish in and the lid on top. Steam on medium heat for 30-35 minutes.
    4. Using an Instant Pot:
      Set machine to 'Steam' on high heat for 25 minutes. Place the steamer basket and add the dish in. Make sure you use a round high bowl as the regular flat round plates don't fit. You want to have gaps between the bowls so the steam can come up and easy access for you to lift the plate out when it is done. Put the lid on and set to 'Seal'.
    5. When the time is up, you can release the vale. Lift the plate up, and drizzle the soy sauce on top. Serve with white rice.

    If you enjoy Chinese-inspired recipes, explore the Goji Berry, Red Date and Chinese Yam Tea and Steam Preserved Vegetables with Pork.

  • Easy Homemade Focaccia Bread

    Easy Homemade Focaccia Bread

    There is something deeply satisfying about making your own focaccia. The moment you poke those dimples in the dough, drizzle on the olive oil, and pull that golden, crackling sheet from the oven — it is an experience that no store-bought bread can replicate. This easy focaccia recipe is soft, airy, gloriously fluffy, and requires almost no skill. If you have a stand mixer and a little patience, you can make this tonight.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    easy homemade focaccia bread golden crust

    Bread making has been part of human civilization for thousands of years. There is a reason it feels so deeply satisfying to bake your own loaf — it connects you to something ancestral and primal. I find real solace in baking bread for my family. The aroma fills the house, the kids want to help poke the dough, and the act of breaking into a fresh loaf together is a small ritual worth protecting.

    Why You Will Love This Focaccia

    • Easiest bread recipe — soft, easy to cut, with a crunchy salt-and-rosemary top that delivers incredible texture and flavor.
    • Flexible schedule — prepare the dough in the morning and bake at night, or let it ferment overnight and bake fresh the next day.
    • Fully customizable toppings — the sea salt blend is my favorite, but you can go savory with olives and sun-dried tomatoes, or keep it simple with just olive oil and herbs.
    • Kids love making it — poking the dimples in the dough before it bakes is genuinely fun for children of any age.

    focaccia bread dimples olive oil

    Topping Options

    The standard sea salt blend (salt, black pepper, rosemary, chili flakes) is my go-to and the base recipe below. But focaccia is one of the most creative-friendly breads you can make. Other options that work beautifully:

    • Olives, sun-dried tomatoes, rosemary, and olive oil
    • Capers, red onions, and olive oil
    • Oregano, thyme, cherry tomatoes, and olive oil
    • Fresh rosemary and flaky sea salt only (classic and elegant)

    focaccia bread topping options

    Ingredients

    Flour (All-Purpose and Whole Wheat Blend)

    • Why the blend works: All-purpose flour creates the open, airy structure while whole wheat adds fiber, density, and a nutty flavor complexity that plain white focaccia lacks. The higher protein in whole wheat also contributes to a slightly chewier, more satisfying bite. The ratio (815g white to 160g whole wheat) keeps the bread accessible without making it heavy.

    A kitchen scale is essential for this recipe — weighing your flour removes all the variability from cup measurements and ensures a consistent dough every time.

    Olive Oil

    • Why only olive oil: Focaccia is an Italian bread built on olive oil — both inside the dough and generously drizzled on top before baking. Olive oil contributes a distinctive fruity, slightly peppery flavor that is irreplaceable. Do not substitute canola, sunflower, or any neutral oil. The olive oil on top also creates the crispy, golden crust that defines great focaccia.

    Sea Salt

    • Why quality matters: The salt inside the dough controls fermentation and develops gluten. The salt on top — preferably a flaky, crunchy sea salt — creates the addictive textural contrast that makes you tear off just one more piece. The Celtic Sea Salt ground variety is excellent inside the dough; use a flaky finishing salt on top if you have one.

    Instant Yeast

    • Why instant yeast: Instant yeast activates immediately when it contacts the water and flour — no pre-dissolving required. It works reliably across a wide temperature range and gives you a predictable, consistent rise. The small amount (7g) in this recipe is intentional — less yeast means a slower, longer fermentation that builds far more complex flavor.

    focaccia bread sandwich made at home

    Professional Tips for a No-Fail Focaccia

    Pro Tip 1 — Patience Is Everything

    This recipe rewards patience above all else. There is almost no active work — the stand mixer kneads, the yeast rises, time does the fermentation. The more time you give the dough (especially the overnight fridge fermentation), the more complex and flavorful the final bread will be.

    Pro Tip 2 — Use a Stand Mixer

    The dough hook does all the kneading. This is what makes the recipe truly hands-off. Use the hook attachment only — not the paddle, not the whisk. Mix on medium speed: first 10 minutes with water and yeast, then 5 minutes after adding salt, then 5 more minutes after adding olive oil. A KitchenAid 7 Qt Pro Line stand mixer is a good option.

    Pro Tip 3 — Fermentation Container

    For the full-day counter fermentation, leave the dough in the stand mixer bowl covered with plastic wrap. For overnight fridge fermentation, transfer to a large clear container with a lid so you can monitor the rise without disturbing the dough. A 6 qt clear storage container works perfectly.

    Frequently Asked Questions

    Can I make this focaccia without a stand mixer?

    Yes, but be prepared for a workout. The dough is quite wet and sticky — that high hydration is what makes the bread so airy. If mixing by hand, work the dough for at least 15–20 minutes until smooth and elastic. Wet hands help prevent sticking.

    How do I know the focaccia is fully baked?

    The top should be deep golden brown and the edges should be pulling away from the pan slightly. The bottom (lift a corner with a spatula) should also be golden, not pale. The internal temperature should reach 200–210°F (93–99°C).

    Why does my focaccia come out dense instead of airy?

    The most common causes are: not giving the dough enough time to rise, using water that is too hot (kills the yeast), not measuring ingredients precisely (use a scale), or pressing the dough too hard when dimpling (be gentle — you want to preserve the gas bubbles).

    Can I freeze focaccia?

    Yes. Cool completely, slice, wrap individual pieces in parchment, then freeze in a zip-lock bag for up to 2 months. Reheat directly from frozen in a 375°F oven for 8–10 minutes.

    What is the best way to serve focaccia?

    Tear it and dip it into extra virgin olive oil mixed with balsamic vinegar. Use it as sandwich bread for picnics. Serve alongside soups and stews for dipping. It is also excellent with fresh mozzarella and roasted tomatoes.

    Can I make this recipe with sourdough starter?

    Absolutely. Replace the instant yeast with 150g active sourdough starter, reduce water slightly, and extend the bulk fermentation to 6–8 hours at room temperature or 12–16 hours in the fridge. See the sourdough bread guide for reference on starter ratios and timing.

    Golden homemade focaccia bread with herbs on a baking tray

    Easy Focaccia Bread

    Easy homemade focaccia bread that is soft, airy, and delicious with every bite. Great to use as a dipping bread with your favourite sauce or to make your favourite sandwich. It’s perfectly soft and fluffy and satisfyingly chewy. It’s sprinkled with lots of flaky sea salt herbs, and spice. Drizzled with extra olive oil, and soaks perfectly into all of those little classic holes that you have poked in the bread.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 5 hours 40 minutes
    Course: Bread
    Cuisine: Italian
    Calories: 210
    Ingredients Equipment Method

    Ingredients
      

    • 815 g white flour
    • 160 g whole wheat flour
    • 830 g warm water
    • 5 g sugar
    • 7 g instant dry yeast
    • 20 g sea salt blend (see below)
    • 20 g olive oil
    Sea Salt Blend (1 serving)
    • 1 tbsp sea salt
    • 1 tsp black pepper
    • 1 tbsp dried rosemary
    • 1 tbsp dried chili flakes
    Sea Salt Blend (small jar)
    • ¼ cup sea salt
    • 1 tbsp black pepper
    • 3 tbsp dried rosemary
    • 3 tbsp dried chili flakes

    Equipment

    • stand mixer
    • large 13 x 18" baking sheet

    Method
     

    1. in a stand mixer, add the flour and whole wheat flour together.
    2. Using a dough hook attachment, slowly add the warm water, yeast, and sugar together with the flour. Mix on medium speed for 10 minutes. Occasionally use a scraper and scrape down the sides so all the flour is well incorporated in the dough.
    3. Add the salt and mix for another 5 minutes.
    4. Add the olive oil and mix for another 5 minutes.
    5. In a large container, put the dough inside and drizzle some oil on top and on the side. Close the lid or wrap the top with plastic.
    To bake at night on the same day
    1. Start your process at 10am. Leave the dough on the counter top and let it rise for 3 hours. After punch the gas out of the dough and fold the dough. Let it rise again for another 2 hours.
    2. After the last rise, spray the baking sheet with oil, and fold the dough inside. stretch the dough until it is even and has stretch to all sides of the baking sheet. Wrap it in plastic and let it ferment on it's last rise for 2 hours.
    To bake in the morning for the next day
    1. Start your process anytime at night: In a 3-4qt container, generously spray with oil along with a drizzle of olive oil. Toss the dough and cover with a greased lid.
    2. Place in the fridge for 8-12 hours
    3. Spray oil in the large baking tray and fold the dough into the baking sheet. Stretch the dough until its even at the top and stretch the dough to all sides of the baking sheet. Wrap it in plastic and let it ferment on it's last rise for 3 hours.
    Baking
    1. Once the dough has finished the last rise. Preheat oven 500-550F.
    2. Once ready to go in the oven, drizzle generously with 20g of olive oil at the top and sprinkle the sea salt blend. Poke some holes using your fingers on the top of the bread evenly.
    3. Bake for 20-25 minutes.

    If you love baking your own bread, try the Crusty Artisan Purple Yam Bread or the Savoury Rosemary Beer Bread — two more recipes where simple ingredients and a little patience produce extraordinary results.

  • Delicious Beer Gravy Honey Mustard Chicken 🍺

    Delicious Beer Gravy Honey Mustard Chicken 🍺

    When the weather turns cool and the family is hungry, this Beer Gravy Honey Mustard Chicken is the recipe I reach for every time. It is one of those dishes that fills the kitchen with an irresistible aroma before it even hits the table — and with a total cook time of 40 minutes, it is weeknight-ready without sacrificing an ounce of flavour.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Honey mustard chicken thighs with rosemary in a cast iron panHoney mustard chicken thighs with rosemary in a cast iron pan

    Why You Will Love This Recipe

    • Everyone loves it, including kids — when I have chicken in the fridge that needs to be used quickly, this is the recipe I always reach for. The kids love this dish, and they always ask for more sauce on their rice.
    • So delicious — there is something magical about beer and chicken cooked together. The aroma is intoxicating and will draw people into the kitchen asking what you are making.
    • Easy recipe — marinate the chicken, lay it on the skillet, and deglaze the pan with beer. In 40 minutes your meal is ready to be served and devoured.

    Beer in the Gravy — Is It Safe for Children?

    Short answer: yes. Because we are cooking the beer with the chicken, the alcohol burns off while the chicken cooks. All that remains is the beer flavour, which is mild. We are only adding half a can so it is not overpowering. You can always use a quarter of the can, or skip it entirely — the gravy is still delicious and thick without the beer.

    Ingredients

    Chicken

    This recipe calls for chicken legs and thighs. Any part of the chicken works, but bone-in thighs and drumsticks are ideal because they stay moist and flavourful even with extended cooking. I buy the whole chicken leg and separate the thighs and drumsticks at home before marinating.

    • Why bone-in matters: The bone adds flavour to the gravy and protects the meat from drying out. The skin also crisps beautifully in the cast iron skillet.

    Honey and Mustard

    We use salt and honey to marinate the chicken and mustard (both regular and mustard seed) in the gravy. Give the salt, honey, and mustard time to work into the chicken — a minimum of 15 minutes guarantees more flavour penetration. If you don’t have regular mustard, Dijon works equally well.

    • Why honey: Honey breaks down when it contacts salt and chicken, turning from thick to a watery consistency that coats every surface. It caramelises beautifully in the hot pan and adds a sticky sweetness to the crust.

    Beer

    Beer tenderises the chicken and creates the base for the gravy. Use whatever beer you enjoy drinking. A light lager — like Modelo — gives a crisp, clean flavour that works well for children. Darker beers add more complexity but can be intense for kids.

    • Why beer in the gravy: The beer deglazes all the caramelised bits from the bottom of the pan, which is where all the flavour is. It also keeps the chicken moist throughout the entire cook time.

    Cast Iron Skillet

    A cast iron skillet is the ideal pan for this recipe. It distributes heat evenly across the entire surface, which is critical for bone-in chicken that needs thorough cooking from all angles. Use a quality Lodge Pre-Seasoned Cast Iron Skillet — it browns the chicken perfectly and gets better with every use.

    • Why cast iron: Even heat distribution means the chicken cooks consistently. The skillet retains heat well, so the temperature stays stable when you add the cold chicken to the pan.

    If you love chicken recipes with bold flavours, try my Traditional Hong Kong Curry Chicken or Lemongrass Chicken Drumsticks for more weeknight-friendly options.

    Frequently Asked Questions

    What kind of beer works best in this recipe?

    A light lager is the best choice — it adds flavour without being overpowering, and the alcohol burns off during cooking, leaving behind only the subtle beer taste. Modelo, Heineken, or any standard light lager works great. If you want a richer, more complex gravy, try a pale ale. Avoid very dark stouts for this recipe unless you enjoy a bitter, roasted note in the sauce.

    Can I make this recipe without beer?

    Yes. Replace the beer with chicken broth or apple cider for a similarly rich gravy. The flavour will be different — slightly less complex — but still delicious. The key is to deglaze the pan with a liquid that has some body and flavour.

    How do I know when the chicken is fully cooked?

    The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Visually, the juices should run clear when you pierce the meat near the bone. The chicken should feel firm rather than rubbery when pressed. Drumsticks and thighs typically need 25-30 minutes total in the pan.

    Can I use chicken breast instead of thighs and drumsticks?

    Yes, though chicken breast tends to dry out more quickly. The beer in the sauce helps prevent this significantly. If using breast, reduce the covered cooking time to 15-18 minutes and check for doneness early. Keeping the lid on during cooking traps moisture and helps prevent drying.

    How do I store leftovers?

    Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the gravy. The chicken reheats beautifully and the gravy thickens further, making leftovers arguably better than the original.

    Honey Mustard Chicken with Beer Gravy

    This honey mustard chicken is a warm autumn dish perfect for your family. Delicious beer gravy swimming in the sweetness of honey and savoury flavour of the chicken.
    Print Recipe
    Prep Time:15 minsCook Time:25 mins

    Ingredients

    Chicken Marinate

    • ½ kg chicken drumstick and thighs cleaned and pat dry, skin on
    • 2 tsp sea salt
    • 1½ tbsp honey
    • 2 tbsp mustard
    • ½ can light lager beer

    Gravy Sauce

    • 2 tbsp butter
    • ½ white onion chopped
    • 2 garlic clove minced
    • 1½ cups water
    • 3 tbsp mustard seed
    • ¼ cup cream
    • rosemary garnish

    Instructions

    Chicken Marinate

    • In a large mixing bowl, add the chicken, salt, honey, and beer together. Mix evenly. Let it sit on the counter for at least 15 minutes.

    To cook the chicken

    • Put the skillet on medium high heat. Melt the butter and sauté the onion and garlic until softened, about 2 minutes.
    • Carefully take the chicken with tongs and place it on the skillet. Reserve the beer marinate.
    • Sear the surface of the chicken for 5 minutes each side until slightly brown.
    • Once both sides are browned, add the reserved beer marinate along with the mustard and water. Put a lid on top and let it cook on medium for 25 minutes.
    • For the last 5 minutes of cooking, take the lid off and add the cream.
    • Place the chicken on a deep dish and pour the sauce over it. Garnish with fresh rosemary.