Black Forest Cake with Luxardo Cherries (Betty Crocker Wednesday Cake Mix)

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There’s something moody, dark, and delicious about a Black Forest cake — and when I spotted the new Betty Crocker “Wednesday” Dark Chocolate Cake Mix, I knew it was the perfect base for this classic dessert. The mix itself has deep chocolate flavor inspired by the show Wednesday, and with a few little tweaks, it transforms beautifully into a Black Forest–style cake.

Instead of using just plain water like the box calls for, I decided to swap part of the liquid for the syrup from Luxardo Maraschino Cherries. If you’ve tried these cherries before, you know their syrup is rich and thick, almost like a cherry liqueur without the alcohol. To balance the thickness and keep the cake light, I mixed ¼ cup Luxardo syrup with ¼ cup water to create ½ cup of cherry liquid, then added another ½ cup of plain water. This gave the cake a subtle but noticeable cherry depth without weighing down the batter.

The result is a moist, dark chocolate cake layered with whipped cream and cherries — and honestly, I think Wednesday Addams herself would approve. To give it a playful, spooky twist, I added extra Luxardo cherries on top and some eye-shaped sprinkles, making it perfect for a Halloween dessert or any moody celebration.

If you would like to see how I made this cake, visit me on Instagram @pastry_tales

Let’s start with the recipe.

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Pumpkin Spice Bars

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Since I was a kid, I always loved Halloween. Back home in Peru, it wasn’t really celebrated, and because I went to a Catholic nun school, the holiday wasn’t exactly well viewed. But I was so fascinated by the idea of pumpkins, costumes, and parties that when I was about 10 years old, I begged my mom to let me host my own Halloween celebration. She helped me decorate the house, made me a “pumpkin” out of thick orange paper, and even prepared little invitations for my friends. Looking back, it wasn’t the traditional Halloween you’d see in the U.S., but it was such a special memory that made me fall in love with the season even more.

Fast forward to today, and fall has become one of my favorite times of the year because I get to bake with real pumpkin — something I dreamed about as a kid. These Pumpkin Spice Bars are one of those bakes that bring together everything I love about the season: cozy spices, a soft pumpkin flavor, and a texture that feels like a mix of cookie, blondie, and cake. They’re moist yet slightly crumbly, and every bite is packed with pumpkin spice, crunchy walnuts, and melty chocolate chips. The combination makes them rich and comforting without being overly sweet — the kind of treat you’ll want to keep on hand all season long.

I love that this recipe is simple enough to make on a weeknight but festive enough to share for a Halloween party or fall get-together. You can enjoy them just as they are, dusted with powdered sugar, or topped with a layer of cream cheese frosting if you want to make them extra special.

Baker’s Notes:

  • Browned Butter: For this recipe, I browned the butter instead of just melting it. Browning butter adds a deep, nutty flavor that pairs beautifully with pumpkin and spices. It’s a small step, but it makes a big difference.

 

  • Pumpkin Moisture: Pumpkin puree holds a lot of water, which can make baked goods gummy. To avoid that, I reduced the moisture of my pumpkin puree. I started with ¾ cup, then pressed it between layers of paper towels three times until I had about ⅓ cup of concentrated pumpkin. This helps the bars bake up with the perfect crumbly, tender texture.

If you’re looking for a fall dessert that’s nostalgic, full of flavor, and easy to bake, these Pumpkin Spice Bars are the perfect choice. Let’s get started with the recipe!

✨ If you’d like to watch how I made these bars step by step, visit me on Instagram @pastry_tales where I’ve shared the full reel!

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Apple Crisp Bars

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apple pie bars on plate

One of the things I love most about baking is how certain recipes carry memories with them. My mom used to make a really good apple pie, and the sweet, spiced aroma of apples baking will always remind me of her. Later in life, one of the last desserts I made for my dad while he lived in the house was an apple crisp. Both of those memories are close to my heart, and they’re part of the reason why apple desserts mean so much to me.

These Apple Crisp Bars are a little piece of that story — cozy, nostalgic, and meant to be shared. They have all the flavors of a classic apple crisp, but baked into easy-to-serve bars. Perfect for gatherings, lunchbox treats, or enjoying on a quiet afternoon with a cup of coffee or tea.

Unlike pie, there’s no rolling or fussing with pastry dough. Instead, you’ll make a simple base, layer it with juicy spiced apples, and finish it off with a golden, crunchy oat topping that’s chilled before baking for the best crisp texture. Every bite is soft, sweet, and just the right amount of crumble — a dessert that always feels comforting.

If you’d like to see how I made these bars, you can check out the video on my Instagram @pastry_tales. Now, let’s start with the recipe!

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Brown Butter Pumpkin Bundt Cake with Maple Glaze

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Pumpkin bundt cake with glaze and sprinkles on top.

As the crisp autumn air settles in and the leaves don their golden hues, my kitchen becomes a sanctuary of warmth and spice. Fall has always been a season that invites comfort and nostalgia, and what better way to celebrate it than with a slice of cake that embodies the essence of the season?

Pumpkin, often the star of autumn desserts, is a beloved flavor. However, in this cake, I’ve chosen to let it play a supporting role. By using just three-quarters of a can of pumpkin puree, the cake achieves a moist texture without being overwhelmed by the squashy notes. This restraint allows the spices—cinnamon, nutmeg, and a hint of clove—to shine through, creating a harmonious blend that feels both familiar and refined.

The true magic, however, lies in the brown butter. By gently browning the butter, I unlock its nutty, caramelized undertones, adding a depth of flavor that elevates the cake from simple to extraordinary. This technique not only enhances the taste but also imparts a delightful richness that complements the spices beautifully.

Topping it all off is a maple glaze—a nod to the season’s sweetness. Made with pure maple syrup, a touch of maple extract, and a pinch of salt, this glaze adds a glossy finish and a burst of flavor that ties everything together.

This Brown Butter Pumpkin Bundt Cake isn’t just a dessert; it’s a celebration of fall’s finest offerings. Whether you’re enjoying it with a cup of tea on a quiet afternoon or serving it at a festive gathering, it promises to bring warmth and joy to any occasion.

If you would like to see the Reel I made for this recipe, visit me on Instagram @pastry_tales

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Chocolate Dulce de Leche Cupcakes

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Chocolate Dulce de Leche Cupcakes with Donut Glaze

There are certain flavors that instantly feel like home to me — and for me, it’s always been chocolate and dulce de leche. Growing up, this was my favorite combo: the rich, deep taste of chocolate balanced with the silky sweetness of dulce de leche. It’s indulgent yet comforting, simple yet unforgettable. Every time I visit Peru, I make it a point to enjoy a slice of chocolate cake with dulce de leche at a restaurant or bakery. It’s one of those traditions that never gets old, and it inspired me to bring those same flavors into cupcake form.

These Chocolate Dulce de Leche Cupcakes with Donut Glaze bring all those flavors together in one perfect bite. The cake is soft, rich, and deeply chocolatey, filled with a silky surprise of dulce de leche, and topped with a shiny donut-style glaze that sets just like the ones on classic chocolate donuts. To make them extra festive, I added little pumpkin sprinkles on top — the cutest touch for Halloween or fall gatherings.

I filmed the whole process so you can see exactly how they come together — you can find the video over on my Instagram @pastry_tales

Now, let’s start with the recipe!

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Coconut Alfajores: Tender, Buttery, and Filled with Dulce de Leche

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Coconut Alfajores cookies filled with dulce de leche and rolled in toasted coconut, arranged on a plate

There are certain flavors that are more than just delicious — they’re part of your story. For me, Coconut Alfajores are one of those.

I grew up in Peru, where these delicate cookies were part of every celebration. My mom would bake them for birthdays, holidays, or just because the house needed something sweet. I remember the smell of buttery dough filling the kitchen, and the way she’d carefully sandwich each cookie with dulce de leche. She didn’t roll them in coconut (because I wasn’t a fan of the coconut flavor — but things have changed) — that part came later, when I started experimenting in my own kitchen.

As I got older, I created different versions — chocolate, citrus, nutty twists — but always kept that buttery, melt-in-your-mouth texture that makes alfajores so special. This coconut version is my latest creation. Instead of just decorating the outside, I mix toasted coconut right into the dough for a deeper, nutty flavor, while still finishing some with coconut around the edges for a more traditional look.

The result is a cookie that feels both familiar and new — a little piece of my Peruvian childhood with a fresh, flavorful twist.

And if you want to see these alfajores being made — the stirring, the sprinkling, and that moment they come out of the oven — I’ve shared the video over on my Instagram. Come visit, I’d love to have you there @pastry_tales

Let’s jump into the recipe.

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Chocolate Cinnamon Orange Muffins

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Moist, chocolatey muffins with a hint of cinnamon spice and bright orange zest — the perfect cozy bake for mornings or afternoon treats.

There was a stretch of time when my kitchen felt too quiet.
After my dad passed, even the thought of baking felt heavy — like the joy had been pulled out of it. I shared a couple of recipes after, but then I stopped. The mixing bowls stayed on the shelf, and the oven stayed cold.

But grief changes with time. One day, without planning, I found myself zesting an orange, whisking cocoa into flour, and breathing in the warm scent of cinnamon. The house filled with a smell I hadn’t realized I missed — cozy, rich, and full of life.

These Chocolate Cinnamon Orange Muffins became more than a bake. They were a reminder that joy can slowly find its way back in, even in the smallest ways. And if you’ve been patiently waiting for me to return here — thank you.

So today, I’m sharing them with you — tender, chocolatey muffins with a hint of orange and a dusting of crunchy sugar. They’re easy to make, comforting to eat, and just right for when you need a little warmth back in your day.

Why You’ll Love These Muffins

  • Cozy Flavor Combo – The warm spice of cinnamon pairs beautifully with rich chocolate and the bright citrusy notes of orange.

  • Perfect Anytime Treat – Great for breakfast, an afternoon pick-me-up, or dessert.

  • Simple to Make – No fancy equipment, just two bowls and a whisk.

  • Stays Soft and Tender – The oil keeps them moist without being heavy.

  • Freezer-Friendly – Make a batch and freeze some for a ready-to-go snack.

Let’s jump into the recipe.
And if you want to see these muffins being made — the stirring, the sprinkling, and that moment they come out of the oven — I’ve shared the video over on my Instagram. Come visit, I’d love to have you there @pastry_tales

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Pumpkin Chocolate Coffee Cake

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Pumpkin season is coming to an end next week after Halloween (well… at least for me), so I wanted to make sure that I use all the pumpkin cans I bought since July, I thought it would be good to make something to go with our morning coffee for the weekend. This coffee cake has 2 parts: the cake packed with spices, pumpkin, chocolate chips and walnuts. The crumb topping is a mixture of flour, cinnamon, brown sugar and walnuts.

What is a coffee cake?

Coffee cakes contain zero coffee itself. A common theme of coffee cakes is the addition of streusel on top.  Most of the time, it means a rich yellow cake spiced with cinnamon and topped with as much crumble as the cake can take. You can add different spices, extracts, nuts, chips, you can make your own version of coffee cake.

Let’s start with the recipe and if you would like to see how I made it, watch my Reel on Instagram @pastry_tales

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Toblerone Chocolate Cookies

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It took me a while to start this new part of my blog. If you follow me on Instagram, you might have noticed that I created a “sister page” called @grief_baking where I’ll share my experience with grief while I bake in my kitchen. And you might ask: Why grief? Well friends, grief is something we do not talk that much (death included). I know grief is a very personal process, but it can be very lonely too. If you have never experienced grief in your life specially with losing someone super close to you, you might not understand what I’m talking about and I’m not trying to make you feel bad about this. When my dad died almost 4 months ago, I got many messages from people I don’t even know from around the world sharing their experience with grief and shared stories and real kind words that have been helping me with this process. Yes, some family and friends have been there for me since my dad passed but a lot of them did not know how to act, what to say and sometimes even the things they said were hurtful for me, I am sure they did not mean to be disrespectful about my loss.  So, I decided to pay more attention to people who have been/are in my shoes, read books and allow me to do and feel whatever I think is right for me.

Why create another page? Because I want to keep my Instagram @pastry_tales about the fun, holiday, everyday baking while this new part @grief_baking will be for everyone who would like to join me or know about this grief process. All kinds of grief are welcome here. If you feel uncomfortable about me talking about death, grief and everything in between, you can just stay with the happy part of this blog. I think many people will relate with me and I just want to make them feel less lonely on this journey.

My first recipe is ” Toblerone Chocolate Cookies” because my dear father loved Toblerone. Since I moved to the states and every time, I went to Peru to visit my family, I asked if he would like something special from here and the first thing that came to his mind was chocolate specially Toblerone. He really enjoyed eating this chocolate. When we placed him in the geriatric clinic, I bought him Toblerone for special occasions but the last time I saw him last April, I brought a big Toblerone for him (those that are huge for Christmas season) but he could not eat it. He was already choking on solid foods, and I just had to keep the chocolate away from him. I felt terrible because he could not enjoy the chocolate, he liked the most, he could not enjoy anything special anymore. Prior to my visit, he had a very bad “choking” episode where he lost almost all the ability to swallow solids.  We even had to thicken everything he drank, which was hard because he really did not enjoy it, and he was ingesting less and less fluids. I tried to visit him every day and brought him homemade food chopped in little pieces and little by little during those 6 weeks I stayed in Peru, my dad started to eat more solids again, not like before but at least some.

Anyway, every time I go to the store and walk by the candy aisle and see Toblerone, I get this flashback of him eating chocolate and that is why today I’m sharing this story and recipe with you.

Also, I would like to mention that I got the idea for these cookies from Jane at Jane’s Patisserie

Let’s start with the recipe and if you would like to see the video of how I made them, visit me on Instagram @grief_baking

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Cinnamon Sugar Loaf

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This tasty quick bread is perfect for anyone who wants to get into the Fall spirit. And because I know that not everyone is a pumpkin fan like me, I decided to just use cinnamon to give the magical touch to this wonderful loaf.

The loaf batter is a vanilla flavor one, but it has a thick cinnamon sugar mixture in between and on top, which gives a nice flavor to the whole cake.

If you would like to watch the video of how I made this recipe, visit me on Instagram @pastry_tales

Let’s start baking!

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