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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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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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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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.
Follow me on Instagram because I just posted a video about how to make this cake @pastry_tales
Let’s start with the recipe.
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This recipe is a good option if you want to serve something different for dessert on Halloween, 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 top part is a thin brûlée layer but if you don’t have a kitchen torch, maybe you can top it with homemade whipped cream.
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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Hello friends! When we talk about Fall desserts people usually think about pumpkin but… I can assure you that there are many people I know who doesn’t like pumpkin at all, I think some people doesn’t even like the smell of it. One other good option for “Fall Desserts” is apples, we all love apple pie, apple cookies, apple fritters… I think apple is more like a generic thing for people during Fall time.
These cupcakes are packed with chunks of apples and spices like cinnamon and nutmeg. They are topped with a silky buttercream that has homemade salted caramel.
We will make the salted caramel, cupcakes and buttercream. Sounds difficult? Maybe… but if you follow all the steps you’ll thank me that you make these cupcakes that are perfect to share at your Halloween or Thanksgiving gatherings.
Let’s start with the recipe.
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Happy October and Happy Halloween Month! Weather is way cooler here in Northern California so I can wear my leggins and be cozy. Last weekend my husband and I went to Apple Hill (Placerville, CA) and had so much fun. We visited different farms, ate apple desserts and had a nice lunch too. Apple Hill is a very popular place to visit during Fall here in Northern California, so if you live around the area, I totally recommend that you visit during cold weather season.
I am not a big fan of donuts but sometimes I crave them while I drink my coffee on chilly mornings. A couple of weeks ago I decided to make these baked pumpkin donuts and they were a success. One thing that I recommend is that you eat these donuts the same day you bake them, they can get a bit wet the next day because of the pumpkin puree.
Also, for this recipe you need a donut pan. You can get it at Target, Walmart, Michael’s or Amazon.
Let’s start with the recipe!
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Happy Friday!! Weather is cooling off so it’s a good time to start baking Fall desserts like this one.
I know many people are not into flan BUT this one is a Peruvian version with Fall flavors plus it has scotch in the caramel. It really tastes amazing and the texture is on point. My husband was not a flan fan but every time I make this version of flan, he loves it and he wants more.
Let’s start with the recipe. Don’t forget to follow me on Instagram @Pastry_Tales because I’m posting a lot of Fall recipes including videos.
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Hi everyone! I have been mia for some days because I got sick and was not feeling very well. Weather is finally cooling off (hopefully it stays that way) so it’s perfect time for you to start baking delicious breads that pair perfect with a nice warm cup of coffee/tea.
Bananas and cinnamon have always been great friends that is why I came up with this new version of banana bread with lots of cinnamon and sugar, so why not calling this recipe “Snickerdoodle Banana Bread”.
Let’s start with the recipe!
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Bundt cakes are always fun to bake. They are easy to make and we usually have all the ingredients at home. This recipe has flour and cornmeal. You might be thinking why cornmeal? The answer is simple: Cornmeal gives a sandy texture, a nice crunchy crust and it gives that nice brownish color that you want for a homemade cake.
Also, I’m hunting for new Fall/Winter bundt cake pans, so far I haven’t seen any that I like so if you have any recommendation on where should I look, please let me know.
Let’s start with the recipe.
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