Healthier Chocolate Cake

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Happy Monday! This “healthier” chocolate cake is perfect if you are a chocolate lover like me. It will make you feel less guilty while digging into this delicious cake. This “sponge” does not have flour or any kind of fat (butter/oil). I use sweet potatoes, oat bran and apple sauce. Also, the frosting doesn’t have any butter, just sweet potatoes, good quality chocolate and honey.

You can find the video of how I made this cake on my Instagram Highlight @Pastry_Tales

Let’s start with the recipe!

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Pumpkin Crumb Muffins

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Happy Friday!! It’s been a crazy week because one of my dogs (Pom Pom) got very sick again so I took her to the vet and after many tests (during the last 2 years) the vet finally gave me her diagnose that she has IBD. I know it sounds kinda scary but she just started her treatment which is going to be for life so hopefully she starts to feel better and have a better quality of life. We kinda knew that maybe she had IBD but first we wanted to rule out other stomach/neurological issues and finally it got to a point that the only thing left that she could have was IBD.

On a happier note, here is the recipe for one of my favorite Fall muffins. These treats are packed with pumpkin and spices. Also, they have a crunchy crumb on the top that makes them even better!

Let’s start with the recipe.

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Zucchini Sheet Cake With Brown Sugar Frosting

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Happy Monday! I’ve heard many people say that they aren’t sure to use vegetables in their cakes/desserts and being honest I was like that too. But, I changed my mind after I discovered carrot cake. I love carrot cake with a good cream cheese frosting. I started exploring other options like pumpkin, zucchini, sweet potatoes.

So, today I’m showing you guys how to make this easy zucchini sheet cake with a tasty icing that I’m sure will be one of your favorites during this holiday season. Do you have zucchinis at home and you don’t know what to do with them? Try this recipe!

Let’s bake!

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Date Coffee Bread

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Happy Friday!! Halloween is over and I’m a bit sad because I’m such a fan of this holiday. We always decorate our front yard with lights and spooky things. For some reason this year we didn’t have many kids, I think we just had about 50. Maybe it was too cold or the air quality from the fires stopped people from going outdoors? Anyway, we had fun. Now, it’s time to pack up everything and get ready for the holidays.

I want to start my holiday baking season with something that goes very well with your coffee, hot chocolate or tea during those chilly days. This is a date coffee bread with a coffee glaze.

Let’s start with the recipe.

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Chocolate Cherry Bombs

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Hi guys! Happy Monday!! We had a pretty strong wind storm during the weekend. It’s sad because there have been several fires here in Northern California and there is specially one in Sonoma county that is big and it’s hard to get it under control. The wind storm has caused some damage and I think we are having another one tomorrow Tuesday. Where I live things are ok, the air quality is just bad. A part of my backyard fence fell but it is nothing compared to what other people are going trough.

Let’s talk about this recipe: I love the cherry chocolate combo but it is not cherry season anymore so I thought why not using maraschino cherries to create this delicious and easy treat that is perfect for the holidays. This recipe will remind you of cake pops but without the stick.

Let’s start with the recipe.

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Cinnamon Rolls

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I don’t usually bake with yeast but my husband loves loves cinnamon rolls. He has been asking them for a while now so I was a good wife and made him some.

These cinnamon rolls are easy to make BUT be sure you have a couple of hours to wait for the yeast to work. Also, in this recipe you’ll see that I make a cinnamon-sugar paste instead of the classic cinnamon-sugar mixture that you sprinkle for the filling.

Let’s start with the recipe?

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Pumpkin Spice Chocolate Cookie Cups

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Happy Tuesday! A few days ago I got a gift from my friends at Mozart. They have this new Chocolate Cream Pumpkin Spice liqueur that is perfect for Fall season. This sweet drink is perfect to serve during your Thanksgiving gatherings too.

You know me, I love pumpkin so I had to bake something with this liqueur. I thought a delicious way to use this drink is to incorporate it to chocolate ganache and frosting.

This recipe is about chocolate cookie cups filled with a pumpkin spice chocolate ganache topped with a light pumpkin spice frosting.

Let’s start with the recipe!

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Baked Cinnamon Sugar Donut Holes

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Happy Thursday! A couple of weeks ago I got in the mail some cookie butter from my friends at “The Dirty Cookie”. I have heard about them and I was so excited to be able to taste their products. They have different flavors of cookie butter like snickerdoodle, red velvet, chocolate chip, cookies and cream, etc. So, I decided to create something delicious to use the snickerdoodle spread because I LOVE LOVE CINNAMON!

It’s Fall season, cinnamon was creaming my name that morning so I decided to make cinnamon holes and I filled them with snickerdoodle cookie butter. The result of this experiment: One of the best things I’ve ever baked.

Let’s start with the recipe!

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Apple Crumb Cake

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Happy Monday!! Hope everyone had a great weekend. I didn’t bake much last week because we had power outages due to a wind storm so our electricity provider (PG&E) decided the best decision to prevent fires was shutting down the power to thousands and thousands of people here in Northern California. When the electricity was gone we didn’t have any wind BUT when our power was on again we had some winds, kinda weird… uh?

Anyway, this week’s weather is going to be very nice for more Fall baking so stay tuned for new stuff. For now, this is my recipe for the most delicious apple crumb cake you will ever eat.

Let’s start with the recipe.

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Pumpkin Brûlée Tart

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Happy Monday!! This recipe is a good option if you want to serve something different for dessert on Thanksgiving or to just indulge yourself with something delicious during Fall season.

This tart has a gingersnap crust. I used Triple Gingersnap Cookies from Trader Joe’s. The filling has pumpkin puree, spices and some ginger. I love ginger so I think it works pretty good with the rest of the flavors. The topping is a thin brûlée layer but if you don’t have a kitchen torch, maybe you can top it with homemade whipped cream (maybe cinnamon flavor one?).

If you want to know more about this recipe, don’t forget to check me out on Instagram @Pastry_Tales. I posted videos about how to make this tart.

Let’s start with the recipe.

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