I can tell peach season is here because I can see them in all the supermarkets. Today, I will show you how to make a delish peach cobbler using fresh peaches (of course) with a flaky biscuit topping.
Video of this recipe is on my Instagram @Pastry_Tales
Let’s start with the recipe!
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Black Forest Cake is a chocolate cake originally from Germany. It is usually a 3 layer cake filled with a tasty cherry filling frosted with a vanilla cream frosting.
If you want your cake to have a nice cherry flavor, you should get Kirsch (Kirschwasser) which is cherry liqueor. You don’t have to get an expensive one. I think mine costs about 10-15 dollars.
Let’s start with the recipe! If you would like to see how I made this cake, follow me @Pastry_Tales (Instagram)
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Happy Monday! When you think about Tiramisu, you always imagine layers of soft cookies, espresso syrup, cream and chocolate. For sure, it’s a nice thought, delicious too.
But, today I’m creating something different that I’m calling Strawberry Tiramisu. This dessert has a nice strawberry jello layer, topped with lady finger cookies that have been dipped in a strawberry rose wine syrup, topped with a nice cream layer and fresh strawberries.
This recipe is for the collab I’m hosting today called #strawberrycollabfriends . You can go to Instagram, follow me @Pastry_Tales and you’ll see all the amazing desserts that my friends from all over the world have created.
Let’s start with the recipe.
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Happy Thursday! Living in Northern California gives me the opportunity to have awesome wineries to visit and one of my favorite places to go is Castello Di Amorosa. It’s located in Calistoga, about 50 minutes drive from where I live. I’m a club member so I enjoy to visit the castle and drink their tasty wines.
La Fantasia is one of their most popular wines, an Italian style frizzante which is lower in alcohol and sweet . This wine pairs really good with Summer fruits like strawberries, raspberries and blackberries. I already made a cake using this wine but today I’ll show you how to make these delicious cupcakes.
These soft vanilla cupcakes are filled with a homemade wine strawberry curd and topped with a delicious wine strawberry whipped cream frosting.
Also, I want to share with you something about vanilla cupcakes. I can tell you that when it comes to vanilla cupcakes, the best fat to use is unsalted butter. Please, do not use oil. Oil will make your cupcakes greasy, dense like bread. You want soft mini cakes with a nice dome and that’s what butter does for you. USE BUTTER!
Let’s start with the recipe. Don’t forget you can follow me on Instagram @Pastry_Tales because I always post videos about the things I bake including these cupcakes.
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I always have snacks at home like dried fruit, nuts and chips. Also, because of my baking I have different kinds of chocolate chips and chunks.
Today, I decided to show you how to bake one of my favorite treats that I make with goodies that I always have in my pantry.
Let’s start with the recipe! Don’t forget to follow me on Instagram @Pastry_Tales because I show you how to make my recipes in quick and easy videos.
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Happy Thursday! My friends from Stroh sent me a nice gift a couple of months ago and I baked a delicious banana cake topped with a rum caramel topping.
Stroh is an Austrian rum that’s distilled from fermented molasses and is commonly used in baking or splashed in tea.
Let’s start with the recipe.
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When I was a kid/teenager my mom used to make homemade jam. My favorites were strawberry and mango-pineapple. We all enjoyed our jam on crackers and bread. She even used them as fillings for cakes.
I remember my mom tried to sell her jam to a local supermarket but she was turned down because she needed to create a brand and a legal business to be able to work with the supermarket. By then, my mom had a lot on her plate like taking care of 3 kids and a mother with an early stage of dementia so it was not the right time for her to start a business like that. Now that I think about it, it kind of makes me sad that she couldn’t close that deal but she had her priorities and later on in life she created another business that I will talk about some other time.
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Happy Monday! I hope everyone is doing well. I think life is going back to normal little by little (around where I live). This virus has changed how we live and we should be careful until they can find a vaccine which hopefully is soon because I won’t be able to travel to Peru without one, I don’t want to put my parents in risk. I cross fingers that I can spend the holidays with them. I’m so lucky that their 2 caregivers have been doing the quarantine with them for more than 2 months now and they have their groceries and medicine delivered to them.
Changing subjects, a couple of weeks ago I went to a Hispanic grocery store to get my papaya (I love papaya because it’s really good for your stomach) and guess what! I found yeast! A big big pack of yeast. My husband got really excited and started to make bread. I haven’t bought bread at the store since then, I love his bread so much.
And because I found yeast, I decided to make some buns but not with cinnamon. This time I made chocolate buns. They are so so good!
Because I’m using rapid rise yeast, I am not proofing it, but if you want to proof it, that’s ok too.
Let’s start with the recipe.
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Happy Tuesday! I was craving brownies so I decided to mix chocolate and peanut butter!
This recipe is really easy and delicious.
Don’t forget to watch my videos in my Instagram stories @Pastry_Tales
Let’s start baking!
Happy Friday friends! Mangoes are going to be in full season soon and making a dessert with them is a special treat because they are delicious! California is getting hotter and hotter so I thought it was a good time to get some mangoes and make a dessert that doesn’t need the oven so much.
This pie has 2 parts:
-The crust is made with animal crackers, butter and sugar. You bake the crust for a little bit and you let it cool.
-Then, you make the filling with mango puree, sweetened condensed milk, unflavored gelatin and water. You don’t bake this filling. It just needs to set in the fridge for some hours or overnight.
Simple recipe, delicious treat!
Let’s start baking and don’t forget to follow me on Instagram @Pastry_Tales . I always post the videos of my desserts.
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