Eggnog Flan

Flan is one of my favorite desserts for Christmas and today I’m showing you how to make a holiday version which is perfect for any family or friend gathering.

This holiday flan has sweetened condensed milk, evaporated milk, eggs and spices like nutmeg, cinnamon and rum (you can use rum extract too) so I’m calling this delicious treat “Eggnog Flan”. And believe me, if you don’t like to drink eggnog, you are going to love this dessert. The texture is creamy and has a nice caramel layer on top.

Let’s start with the recipe and if you want to watch how I made it, look for me on Instagram @pastry_tales

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Chocoton Cupcakes

Ingredients

For Fiori di Sicilia extract

1 and 1/4 teaspoon vanilla extract

1/2 teaspoon orange extract

1/2 teaspoon lemon extract

For the cupcakes

4 and 1/2 tablespoons unsalted butter at room temperature

1 cup and 2 tablespoons all-purpose flour

1 and 1/8 teaspoons baking powder

pinch of salt

6 tablespoons milk. I used 2% lactose free

2 large eggs at room temperature

1 and 1/4 cup granulated sugar

1 teaspoon Fiori di Sicilia

3/4 cup mini chocolate chips. I used semi-sweet.

For the frosting

8 oz. cream cheese, chilled

6 tablespoons unsalted butter, at room temperature but not super soft

2 cups confectioners sugar, SIFTED (we don’t want a lumpy frosting)

2 teaspoons CLEAR vanilla extract or 1 teaspoon Fiori di Sicilia extract (up to your taste)

Directions

For the homemade Fiori di Sicilia extract

Before you start the recipe you should make a homemade extract called Fiori di Sicilia. This extract is used to infuse your panettone. It is made with vanilla, orange and lemon extract.

In a little bowl mix : 1 teaspoon vanilla extract, 1/2 teaspoon orange extract and 1/2 teaspoon lemon extract. Set aside until ready to use. You won’t use all of this mix but you can save it for later.

For the cupcakes

1.- Preheat oven to 350 F. Line your cupcake pan with paper liners.

2.- In a small bowl mix flour, baking powder and salt. Set aside.

3.- In a small saucepan mix butter and milk. Heat over medium heat and stir until butter is melted and it comes to a small boil.

4.- In a bigger bowl and using a mixer whip your eggs for about 2 minutes. Then, add sugar and mix for about 5 more minutes. Add in the dry ingredients and mix in low speed until all is just combined. Pour in the hot milk mixture and keep mixing in low speed. Finally, add Fiori di Sicilia extract. Using a spatula fold in the mini chocolate chips.

5.- Fill each cupcake liner 2/3 full and then bake for 20-25 minutes or until a toothpick inserted in the middles comes out clean.

6.- Let them cool completely.

For the frosting

1.- In a bowl of an electric mixer, beat the cream cheese for a couple of minutes. Then, add the butter and mix on medium-high speed for about 3-4 minutes (until light and fluffy).

2.- Add powdered sugar and mix until everything is well combined about 3-4 minutes. Add in vanilla or Fiori di Sicilia extract.

3.- Frost cupcakes. Use a pastry bag and a piping tip. I used a big round tip.

4.- Decorate with sprinkles, cranberries or thyme.

These cupcakes should be storage in the fridge. Before serving, let them sit at room temperature for about 30 minutes.

Enjoy!

Easy Hot Chocolate Bombs

 

The holidays are just around the corner and if you are like me, I love to make hot chocolate at home while I watch Christmas movies. I know that making hot chocolate bombs has been a trend in the last couple of years but I understand that they can be a bit difficult to make because you have to know how to temper the chocolate and have a special mold. I came up with this easier version where your chocolate bomb is like a truffle made with sweetened condensed milk, cocoa powder, cinnamon, butter and marshmallow bits. You just place one of these bombs into your favorite mug/cup and pour any milk you prefer. Thats’s all, very easy to make and delicious, perfect treat for colder days.

Let’s start with the recipe and if you want to watch how I made these, visit me on Instagram @pastry_tales

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Chocolate Fudge Cupcakes

These cupcakes remind me of my childhood. Every birthday all I wanted was a good chocolate cake frosted with a delicious chocolate fudge icing.

This frosting is made with sweetened condensed milk, evaporated milk, cocoa powder, some water, vanilla and a little bit of butter.

These treats are perfect for Halloween or any other occasion.

Let’s start with the recipe and if you want to watch how I made these cupcakes, visit me on Instagram @pastry_tales

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Pumpkin Spice Latte Tiramisu

Happy Thursday! Today I’m hosting the montly collab on Instagram and the theme is “pumpkin desserts”. Last weekend I made a regular tiramisu for a small dinner with the family and I had leftover ingredients that I wanted to use before my trip to Peru. I decided to turn my favorite Fall drink (pumpkin spice latte) into tiramisu which I like a lot too. This dessert has everything that a pumpkin spice latte has: espresso, cream, spices, pumpkin! Also,  you need some ladyfingers and mascarpone cheese. No egg yolks needed for this version of tiramisu.

A trick to achieve a great texture in a tiramisu is that when you dip your lady fingers into your coffee mixture, you dip them fast both sides, do not soak them for a long time because then you get a super wet and mushy dessert.

Let’s start with the recipe and if want to watch how I made it, visit me on Instagram @pastry_tales

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Homemade Pumpkin Spice Latte

 

Happy National Coffee Day! Let’s celebrate by making this super quick recipe for a delicious latte! The thing that I like the most about making my own pumpkin spice latte at home is that I can adjust the sweetness and there is no need to use syrups at all. This recipe works with natural sweeteners too.

Let’s start with the recipe and if you want to watch how I made this delicious drink, visit me on Instagram @pastry_tales

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Pumpkin Donut Holes With Dulce de Leche

 

Baked donuts holes are a great option if you are avoiding to eat fried ones. These donuts are soft with the right amount of spices and pumpkin puree. They are filled with dulce de leche and rolled with a cinnamon sugar mixture. Perfect for FALL SEASON!

Let’s start with the recipe and if you want to watch how I made these delicious baked pumpkin holes, visit my page on Instagram @pastry_tales

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Apple Blondies

When we think of Fall desserts maybe the first thing that comes to our mind is PUMPKIN but I know that some of you are not pumpkin lovers so apples and pears are a great way to celebrate this new baking season. If you follow me on Instagram @pastry_tales, you might have noticed that I host a baking  collab every month and this month September is all about apples and pears. It really took me some days to decide what to make and I did not want to make something too complicated because let’s be honest, we all like easy recipes! These blondies are super easy to make, chewy and soft. I just don’t know how to describe them because they remind me of apple pie but has the texture of a cookie and cake lol. They have a hint of spices like cinnamon, nutmeg and all spice and a light icing on top.

For this recipe, I am using Gala apples and I decided to make brown butter so it gives a nice nutty aroma and taste to these blondies.

Let’s start with the recipe.

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Pumpkin Chocoflan

Flan is a very popular and delicious dessert in Latin America. It is creamy and has a nice caramel topping BUT if you add a chocolate cake layer on the bottom, you will get the perfect celebration cake for any occasion. The flan part is usually a vanilla flavored one but because Fall season is just around the corner, I decided to make a pumpkin flan which has the right amount of spices and pumpkin. Chocolate and pumpkin are great together!

The method that I use to make chocoflan is a bit different from other recipes that you will find. First, we make the caramel. Then, we semi bake the flan until it is a bit set. Finally we make the chocolate cake batter and we pour it on top and finish baking. This trick will help you achieve better and clean layers and you will get the right texture for both flan and cake.

This post is sponsored by my favorite sweetened condensed milk Magnolia. Visit their website so you can see where you can find their products.

Let’s start baking and don’t forget to follow me on Instagram @Pastry_Tales because I just posted videos of how I made this dessert.

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Pumpkin Chocolate Cookies

Cookies are always on my baking list so today and after testing my recipe for a couple of times, I finally came out with the best pumpkin chocolate chip cookies you will ever have. Yes, the recipe is very easy, you just have to be careful to follow the trick that I give you of how to take away some of the moisture of the pumpkin puree. Do not skip this step because it will be very important to achieve a nice texture, you don’t want soggy pumpkin cookies, right?

Let’s start with the recipe and if you would like to watch how I made this cookies, click HERE to watch the video.

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