Chocolate Crinkle Cookies

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Happy Tuesday my friends! Have you started baking Christmas cookies? I have and I’m loving it! Today, I’m showing you how to make the best crinkle cookies. I’m getting messages asking how do I get my crinkle cookies to not spread too much or how do I get a nice crackle top? Well, here are some tips that I have put together for you, follow them and the recipe. If you do, you’ll get delicious chocolate crinkle 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.
  • 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 very good in powdered sugar. If you don’t roll them in enough powdered sugar, your won’t get a nice crackle top.
  • I like to add some cinnamon to these cookies. If you prefer to not use cinnamon, that’s completely fine too. I think cinnamon gives a nice special tasty flavor.
  • Also, if you like peppermint, you can add 1/2 teaspoon so you have that classic chocolate-peppermint flavor, just add the extract when you add the vanilla. If you use peppermint, don’t use cinnamon.

Let’s start with the recipe.

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Cranberry Orange Almond Cake

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Happy Thursday! I had fresh cranberries in my fridge (leftovers from Thanksgiving) so I had to bake something with them. I wanted something that I could eat with my morning coffee/late cup of joe so I came up with this cake which I baked in a pie pan and turned out amaaaazing!!

This cake is packed with cranberries, orange zest, orange juice and has a nice almond cinnamon crumb on the top.

Let’s start with the recipe!

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Hazelnut Orange Linzer Cookies

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Happy December! Christmas season has arrived and it’s the perfect time to bake bake and bake! As you might know, Linzer cookies are always on my baking list and I’m always trying to create new flavors. Today, I introduce you to these cookies that are packed with toasted hazelnuts, orange, cinnamon and filled with Nutella.

Also, don’t forget to follow me on Instagram. I’ve partnered with some of my favorite food bloggers to gift one lucky person a 5 Qt. KitenAid stand mixer and the best part is that you pick the color. We will close this giveaway on Friday. Don’t forget to enter! This GIVEAWAY is just on Instagram.

Now, let’s go back to the recipe.

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Hot Chocolate Crinkle Cookies

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Happy Monday! One of my favorite Christmas cookie to bake during Christmas time is chocolate crinkle cookies. BUT, now I came up with this new version : HOT CHOCOLATE CRINKLE COOKIES. I know… it sounds AMAZINGGGG and they are!

These cookies have the perfect chocolate color because I use regular cocoa powder and dark cocoa powder. Resting the dough in the fridge overnight is a trick that will help you have thick cookies and not flat ones. Rolling them in a good amount of sugar makes your cookies have a nice crackle top.

Anyway, here is the recipe and hope you enjoy it. Don’t forget to follow me on Instagram @Pastry_Tales , you’ll find all the videos of all my recipes posted on the blog, specially this one. If you make these cookies, let me know or tag me!

Let’s start with the recipe!

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Healthier Pumpkin Bread

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Happy Wednesday! It’s another windy day here in Northern California. We’re under fire weather conditions, hopefully nothing happens because we already had a couple of big fires. We really need rain. November is almost gone and we haven’t had any rain drop.

Anyway, with this recipe I say “bye for now” to pumpkin recipes for this Fall season. I know it’s kinda sad but I have to move on to Christmas goodies so you can have it on the blog ready for you before the holidays. This healthier version of pumpkin bread is made with oat flour, dates, walnuts… It does not have any fat (oil/butter).

Let’s start with the recipe.

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Red Wine Brownies With Maraschino Cherries

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Happy Tuesday! I can’t believe November is flying by and Thanksgiving is next week. I wanted to take a break from Thanksgiving/Christmas baking and made these brownies with 3 things that I like: cherries, chocolate and wine. I know, it is not cherry season anymore but you can still bake with maraschino cherries.

These fudgy brownies with crispy top will make you want to eat more than one…maybe two… maybe three squares.

Let’s start with the recipe.

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Healthier Chocolate Cake

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Happy Monday! This “healthier” chocolate cake is perfect if you are a chocolate lover like me. It will make you feel less guilty while digging into this delicious cake. This “sponge” does not have flour or any kind of fat (butter/oil). I use sweet potatoes, oat bran and apple sauce. Also, the frosting doesn’t have any butter, just sweet potatoes, good quality chocolate and honey.

You can find the video of how I made this cake on my Instagram Highlight @Pastry_Tales

Let’s start with the recipe!

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Pumpkin Crumb Muffins

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Happy Friday!! It’s been a crazy week because one of my dogs (Pom Pom) got very sick again so I took her to the vet and after many tests (during the last 2 years) the vet finally gave me her diagnose that she has IBD. I know it sounds kinda scary but she just started her treatment which is going to be for life so hopefully she starts to feel better and have a better quality of life. We kinda knew that maybe she had IBD but first we wanted to rule out other stomach/neurological issues and finally it got to a point that the only thing left that she could have was IBD.

On a happier note, here is the recipe for one of my favorite Fall muffins. These treats are packed with pumpkin and spices. Also, they have a crunchy crumb on the top that makes them even better!

Let’s start with the recipe. Follow me on Instagram @Pastry_Tales for more FALL SEASON RECIPES!

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Zucchini Sheet Cake With Brown Sugar Frosting

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Happy Monday! I’ve heard many people say that they aren’t sure to use vegetables in their cakes/desserts and being honest I was like that too. But, I changed my mind after I discovered carrot cake. I love carrot cake with a good cream cheese frosting. I started exploring other options like pumpkin, zucchini, sweet potatoes.

So, today I’m showing you guys how to make this easy zucchini sheet cake with a tasty icing that I’m sure will be one of your favorites during this holiday season. Do you have zucchinis at home and you don’t know what to do with them? Try this recipe!

Let’s bake!

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Date Coffee Bread

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Happy Friday!! Halloween is over and I’m a bit sad because I’m such a fan of this holiday. We always decorate our front yard with lights and spooky things. For some reason this year we didn’t have many kids, I think we just had about 50. Maybe it was too cold or the air quality from the fires stopped people from going outdoors? Anyway, we had fun. Now, it’s time to pack up everything and get ready for the holidays.

I want to start my holiday baking season with something that goes very well with your coffee, hot chocolate or tea during those chilly days. This is a date coffee bread with a coffee glaze.

Let’s start with the recipe.

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