Gingerbread Loaf with Cream Cheese Frosting

Northern California is starting to cool off and that is a good excuse to turn on my oven and bake Christmas goodies. This gingerbread loaf is perfect for a chilly morning. When my husband had a bite of this bread, he told me that it was better than the Starbucks one. I mean, I like Starbucks stuff, but I think when you make stuff at home, they can be a little healthier and fresh. This loaf does not have molasses like other recipes, but I added crystallized ginger chips which makes the bread more tasty!

There is no trick for this recipe. Just one thing to remember : Use cold cream cheese not room temperature. Using cold cream cheese will make your frosting perfect and not runny.

I know many people from Facebook asked me for this recipe! So if this is you, leave me a comment! Sorry it took me so long to post!

Let’s start baking!

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Pumpkin Chocolate Swirl Muffins

If you follow me on Instagram (Pastry_Tales), you can see that I have already started baking for Christmas time! The day after Halloween, I put down all my spooky decorations while listening to Christmas songs. I think Christmas time goes so fast that I want to enjoy it as much as I can (sorry hubby, you’ll see my Christmas tree up very soon). I know we still have Thanksgiving, so I might post a couple of new recipes that includes pumpkin like this one but they won’t be too many because my heart is already with peppermint and snowflakes!

This recipe is very simple to make. Pumpkin Chocolate Swirl Muffins! Pumpkin + Chocolate = Yes, please. Perfect for a cold Thanksgiving morning or a treat to share with everybody at your family gathering.

Let’s start baking.

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Apple Cake Bars

I’m a Halloween fan so every year I have the tradition of organizing a Halloween party at my house. It’s never the same day of Halloween, I usually plan it for a couple of days before so I can make sure all of my friends can come. I always invite a group of 10 ladies so we all dress up, eat and drink spooky things lol, well not spooky but we try to prepare food and drinks that goes along with the theme. This recipe is perfect if you are invited to a Halloween get-together. You can even make the cake the night before, store it in the fridge and next day the cake will be as moist as the same day you made it. Then, you just cut it in squares so it’s easier to serve and share.

This cake is packed with chopped apples (I used Jonagold) and pecans. About the frosting, this is a brown sugar cream cheese frosting, which is smooth and delicate perfect for this kind of cake.

Let’s start with the recipe.

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Pumpkin Spice Latte Snowball Cookies

Have you ever heard about snowball cookies or Russian tea cakes or polvorones or wedding cookies? They are all the same, they are usually made with butter, powdered sugar and nuts (I prefer to use toasted pecans). They’re very popular during Christmas time in the United States or Europe. You might think they are hard to make but really they are not. Because it’s pumpkin time, I decided to give a new twist in this classic recipe. I added pumpkin extract, pumpkin pie spice and espresso powder so I can have a “Pumpkin Spice Latte Snowball Cookie”.

I found that Watkins brand has a version of  pumpkin spice extract, the result was very good.

Hope you all are doing great! Let’s start with the recipe!

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Pumpkin Spice Latte Cupcakes (2018)

Happy Friday!! Yes, pumpkin season is everywhere ! My husband told me that we already had 2 months of pumpkin (I started Fall baking at the beginning of August), but who doesn’t like pumpkin stuff? I know there are some haters about this, but hey it doesn’t last that long! Pretty soon, we’ll be baking peppermint stuff so for now… let’s just enjoy apples, pumpkins, cinnamon and the wonderful colder weather that I don’t get to enjoy because I live in California.

I posted this recipe last year but I wanted to make sure that all the ingredients and instructions were correct so you can have tasty cupcakes! The directions are super easy to follow.

Hey! If you are one of the Facebook group who was asking for my recipe, leave me a comment! I would like to know who you are! Also, don’t forget to follow me on Instagram : Pastry_Tales

Let’s start with the recipe!

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Orange Bread

I wanted to have a break from pumpkin (for just one day) … so I thought why not baking with oranges?, they are still orange like pumpkins, right? Ok… that doesn’t make much sense lol. Anyway, This bread is very aromatic, it has fresh orange juice and zest, it will make your house smell like a bakery! I added mini chocolate chips and walnuts (you can use pecans too). This bread is perfect for breakfast or an afternoon snack. It goes perfect with a cup of coffee or tea.

Sorry I cheated on you, pumpkin. Oranges deserve a recipe too. Here it is.

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Apple Pie Bars

Happy Sunday! It’s very windy this morning here in the valley. We’re suppose to go boating this afternoon, hopefully it doesn’t get that chilly. Weather here has been awful, sometimes it’s hot, then gets supper chilly and now it’s crazy windy! I can’t wait for cold and rainy weather, I’m so done with warm days.

A few days ago, I was in the mood for apple pie but I just didn’t want to deal with making a perfect lattice pie crust (don’t judge me! lol ). Also, I wanted to bake something easier to share. My husband takes a lot of what I bake to his work, so I thought pie might be a little messy. These apple bars are super easy to make, easy to share and delicious! You can make this recipe for Thanksgiving or any other potluck you might have during Fall or Winter! I had Jonagold apples, so I used them for this recipe.

If you would like to make a larger batch (I just made an 8-inch pan), you should just double the recipe.

Ready for the recipe? Here we go….
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Peanut Butter Cookies With Brix Chocolate Chunks

Makes about 2 dozen cookies

Ingredients:

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup  packed light brown sugar
  • 1/2 cup  creamy peanut butter ( I used the one from Trader Joe’s)
  • 1  large egg
  • 1 1/4 cups  all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Brix Chocolate Chunks

Directions:

Red Wine Pear Chocolate Cake

Happy October! Finally my favorite month is here! I love pumpkins, Halloween, apples, candy, Fall, spooky decorations, etc. I’m drinking pumpkin spice coffee right now (I bought it at Trader Joe’s and it’s very good). I felt that I was baking with pumpkin a lot so I decided to stop for a day and bake something that includes chocolate… so I came up with this idea of mixing chocolate and wine (what can go wrong with that, right?) but… I also wanted to incorporate something fresh (because I knew the cake was going to be rich)… and I decided to add pears. This cake is fabulous to make and share with your friends during Halloween time (or anytime…).

Let’s talk about the wine I used to make this cake. This wine is from my favorite winery “Castello Di Amorosa”, it’s an old vine Zinfandel called Zingaro. If you live close to Napa Valley area and you haven’t visited this winery yet, make plans and drive up there, it’s beautiful and their wine is absolutely amazing.

Are you ready to bake? Let’s start with the recipe.

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Pumpkin Spice Latte Scones

This is the season for Pumpkin Spice Lattes. Have you had any pumpkin coffee drink? I think I had 5 psl so far …. Not everybody is a fan because it’s a bit too sweet, but how about we mix pumpkin and espresso to make scones? The result of this experiment is pretty decent, I wish I added more espresso powder but if you are having a cup of joe with it then you have everything you need for a perfect chilly Fall morning.

Let’s start with the recipe.

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