Happy Spring! Guava (guayaba) is a tropical fruit that is very popular is Mexico, Central and South America. When this fruit is ripe, you can taste a mix of pear and strawberry. Guava is perfect to make drinks and desserts. You can find 2 kinds here in the USA : white and pink but the one I prefer to use for pies is the pink one because it has a stronger scent plus it gives a nicer color to the desserts I make.
This pie is super easy to make because the filling needs just 3 ingredients: sweetened condensed milk by Magnolia, egg yolks and frozen guava pulp. I used frozen guava pulp (thawed) that I found at the frozen fruit aisle which is not very hard to find. If you get fresh guava, you can make your own guava puree. The topping is a soft coconut whipped cream frosting that gives the perfect Spring/Summer vibe to every bite.
Let’s start with the recipe and if you would like to see how I made this refreshing dessert, visit me on Instagram @pastry_tales
Happy Saint Patrick’s Day! I have been thinking about this kind of Bundt cake for a while. One of my favorite combo flavors is chocolate-mint so I decided to create this Bundt cake that will melt in your mouth!
Very easy, just follow each step so you can achieve the best “marble” effect.
This bundt has a base cake batter which you will split in 2 even parts. The chocolate part has dark cocoa powder and milk. The mint has green food gel and mint extract.
Let’s start with the recipe and if you would like to watch how I made this treat, visit me on Instagram @pastry_tales
Alfajores are one of my favorite things to bake, this is why I’m always creating new flavors for the cookie dough and filling. Alfajores are soft, delicate cookies that will melt in your mouth. They are joined together with a dulce de leche filling which is a milk-based caramel.
Today, I’m showing you how to make a peanut version. For the cookie dough, I’m using some peanut flour by Oliver Farm which helps achieve the right texture that an alfajor should have. For the filling, I’m mixing dulce de leche with peanut butter by Georgia Grinders.
You are going to love these cookies; they taste like peanut heaven! You won’t be able to eat just one. They are perfect with your morning coffee, afternoon tea or like a snack.
Let’s start with the recipe and if you would like to see how I made these alfajores, visit me on Instagram @pastry_tales
This post is sponsored by @foodiechats in partnership with @GAPeanuts. If you would like to shop online, I recommend that you visit their website where you will find all peanut products which are delicious!
Happy Saturday! Who is ready for another weekend of baking? I know that Saint Patrick’s Day is just around the corner so I thought why not making something super easy that you can make in less than an hour but looks super pretty and tastes amazing?
These brownies are fudgy and have the right amount of mint, dark cocoa powder and vanilla extract. They are packed with chopped chocolate mint cookies and chopped Andes chocolate.
Let’s start with the recipe and if you would like to see how I made these, visit me on Instagram @pastry_tales
Yes, you read the title right… tres leches & tiramisu. Two of my most favorite desserts are together in this showstopper cake that is refreshing and perfect for any occasion, it is more wonderful that you can imagine, you won’t be able to eat just one slice.
Tres leches is usually a soft cake soaked with a mixture of 3 milks but because I want it to have a tiramisu look and flavor, I decided to add espresso to the cake, milk mixture and have a nice mascarpone cream frosting on top. Finally, dust the top with cocoa powder and that’s it!
Let’s start with the recipe and if you want to watch how I made this treat, visit me on Instagram @pastry_tales
Texas weather is so crazy. About 2 weeks ago we got some snow, last weekend it was nice and warmer (I thought Springtime is here!) but no, now we are freezing again, and I just went to my closet to get my fuzzy socks and a thick jacket while I drink my morning latte. I wish I posted this recipe during a nice sunny day because berries are spring/summer time food (not for me though, I eat berries almost every day lol) but this recipe cannot wait any longer because it is super delicious and pretty.
There are many Bundt cake pans out there but today I used Nordic Ware Crown Bundt Pan, it is super pretty, and the cake came out beautiful, nothing stuck or broke. Of course, you can use any Bundt pan, just make sure it is a 10 cup one.
This cake has the perfect crumb. It has a light lemon flavor (from lemon zest), sweetness from the vanilla extract and fruity flavor from all the berries. I used fresh blueberries and raspberries. You can use any other berry that you prefer, just make sure you buy fresh ones and not frozen. I drizzled a light lemon icing made with fresh lemon juice and powdered sugar.
Let’s start with the recipe and if you would like to watch how I made this awesome treat, visit me on Instagram @pastry_tales
Hello friends! This is my first recipe of 2022. I know it has been a while since my last post but life got very busy for me because I just moved from California to Texas. Moving to a whole different state is a big deal, we sold our house in California, we bought a house here in Texas, packing everything, etc. etc.
Now, things are going back to normal little by little so I can have more time for baking. Valentine’s Day is just around the corner so I decided to create a recipe that you can share with your loved ones.
You know me, I love flan and I’m always creating new flavors. Today, I introduce you to my version of Strawberry Impossible Cake which has 3 layers: caramel, vanilla flan and strawberry cake. This is a very super easy recipe because for the caramel you just need sugar and water. For the flan part eggs, sweetened condensed milk by Magnolia, evaporated milk and vanilla extract. Finally, for the cake I decided to use a white cake mix and added strawberry gelatin.
Let’s start with the recipe and if you would like to watch how I made this dessert, visit me on Instagram @pastry_tales
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
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.
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
