Hello friends and Happy May!! Weather has started to change and my lemon tree is blooming! I am not visiting anybody right now so I can’t share my lemons like I used to so I decided that I should bake something with them.
Snowball cookies OR Russian Tea Cakes OR Mexican wedding cookies are different names for one popular cookie that is made a lot during Christmas season. Today, I’m making a Spring version using lemons.
I used lemon zest and lemon juice. If you would like, you can add a tiny bit of lemon extract but I don’t think it’s necessary.
3/4 cup (12 tablespoons) of unsalted butte – it has to be very cold. Grate your butter into a dish or bowl and place it in the freezer for about 15 minutes.
1/2 cup buttermilk (if you don’t have buttermilk just add 1/2 teaspoon of white vinegar into regular milk and let it stand for 10 minutes)
I think this is our 6th week of “stay home” order. It does not seem that long but here we are, another week. Last weekend I was thinking about when will I be able to hop in a plane and go see my family in Peru.
Peru’s airport is closed, nobody is getting in or out. I’m sure they will re-open the airport at some point but I don’t think I’ll feel safe to travel without a vaccine. I can’t imagine getting the virus during my 2 flights to Peru and then spread it to my elderly parents. It’s hard to think that it’s going to be a long time until I can be with them. Let’s cross fingers that a vaccination can be found soon.
Happy Thursday! When I was a kid my mom used to take me to bakeries and one of the desserts that I always loved to order was chocoflan. This dessert has 3 parts: caramel, flan and cake. Some people called this dessert “Impossible Cake”.
This flan/cake might look hard to make but it’s not. The trick here is to bake the flan for about 30 minutes and then add the chocolate cake batter on the top.
Follow all the steps so you can achieve a delicious chocoflan!
Don’t forget to follow me on Instagram @Pastry_Tales
I love eating cake with my cup of tea. This is a great option if you want to use dried fruit and nuts. This recipe does not use any kind of fat (butter or oil), I’m using apple sauce instead.
Also, I’m using coconut sugar which gives a nice taste to the cake.
I’m a big fan of Biscoff. I love their cookies, spreads and ice cream (yes, they have ice cream now). The first time I tried these cookies was during a flight with Delta Airlines, since then I fell in love with their products.
Also, you know how much I love chocolate so I came up with this awesome idea of chocolate crinkle cookies but I’m not using powdered sugar for rolling, I’m using crushed Biscoff cookies.
Don’t forget that I have the videos of how I made these cookies on Instagram @Pastry_Tales
Important tips for great chocolate crinkle cookies:
Your eggs should be at room temperature.
Use good quality cocoa powder.
Patience. You have to chill the dough in the fridge. If you don’t chill the dough, your cookies will be a mess and will spread. You will get better results if you chill the dough overnight or at least 6 hours. After that, I like to place my dough (still covered in plastic wrap) in the freezer for 30 minutes before rolling.
Don’t use warm cookie sheets to bake the cookies. If you just have one cookie sheet, wait, let the sheet cool before using it again.
And Finally, roll them into a very good amount of crushed Biscoff cookies.
Happy Monday! Welcome to a new week of quarantine. According to the news this and next week are going to be the worst of the virus. Remember to stay home as much as possible .
This bread is something you can make with your loved ones during this difficult time. Just a few ingredients that you might have at home.
Why mandarin/clementine? Because I had a big bag that I got last week at the grocery store that I wanted to use. BUT, if you have just oranges, you can use them too.
