Pumpkin Alfajores With Pumpkin Spice Dulce Leche Filling

Happy October friends! We’re in the spooky month of the year and my first recipe for this special season is this delicious new alfajores recipe that you will love! These cookies are made with pumpkin puree, spices, vanilla, cornstarch, etc. And because we do not want soggy pumpkin cookies, I will show you how to take care of that moisture that can be a problem for your cookie dough.

The filling is mixture of regular dulce de leche and pumpkin spice spread which gives the perfect touch for each bite.

If you would like to watch how I made these cookies, visit me on Instagram @pastry_tales

Let’s start with the recipe!

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Small Batch Bakery Style Pumpkin Muffins

I know that when we go to coffee shops or bakeries, we always look at those nice muffins with crumb topping and you might think that they are hard to bake, but no, you just have to nail the crumb layer and, in this recipe, I’m giving you the tips of how to achieve the best crumb topping that you can use for muffins, coffee cakes or pies!

These muffins have the right amount of pumpkin and spices, they are sweetened with the right mix of granulated sugar and light brown sugar. Also, this recipe is just for 6 regular size muffins because I KNOW that making a big batch is a little too much sometimes, so why wasting a lot of ingredients if we just want to eat a couple. You can also double the ingredients for a bigger batch.

Let’s start with the recipe and if you would like to watch how I made lovely treats, visit me on Instagram @pastry_tales

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Pumpkin Spice Chocolate Brownies


When I go grocery shopping during Fall season, I like to take my time and see if I find “anything pumpkin” that I can use for my baking. Last week I found this gem: ChocoLove Pumpkin Spice Bites. They are small chocolates (pumpkin shaped) filled with a pumpkin spice flavored caramel. They are so so good!

I decided to use them for a new brownie recipe that you can make at home during this spooky season. You can add some spooky sprinkles to make them more festive for Halloween.

If you would like to watch how I made these brownies, go to my Instagram @pastry_tales because I just posted a video!

Let’s start with the recipe.

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Chocolate Pear Wine Cake


How about if I tell you that you can enjoy Fall season with a cozy and delicious cake made with chocolate, pears, spices and wine? No, you don’t have to always bake with pumpkin or apples to be part of this season. You can enjoy spices like cinnamon, nutmeg and cloves in a whole different level like this recipe that will be your favorite one if you are a chocolate and wine lover like me.

If you follow me for a while, you might remember that I made a similar cake a couple of years ago but this time I wanted to use other ingredients and see the result, let me tell you, the texture of the cake is amazing, it will melt in your mouth and the amount of the spices is the right combo for each bite.

Why making this cake?

  • Perfect for Fall.
  • Wine in a cake? Yes, please.
  • Perfect for Halloween.
  • You can enjoy it with a glass of wine.
  • Chocolate and wine? Yes, please.
  • Pretty and delicious.

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

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Cinnamon Coffee Cake


I’ve been thinking about this recipe for a while and finally I got the chance to work on it. It took me a couple of tests to be sure that the crumb topping is perfect so here we have it!

What is a coffee cake? It’s a single layer cake flavored with vanilla extract and cinnamon. It is topped with a nice and crunchy layer made with flour, sugar, butter and more cinnamon. It can have an icing on top (very lightly), but it’s not covered with a heavy frosting like other cakes. Coffee is not listed as an ingredient, but it goes well with a cup of coffee or tea.

Why making this cake?

  • Perfect for Fall season if you do not like pumpkin.
  • Easy to bake and perfect to serve with some fruit on the side or just with a cup of coffee.
  • Brunch time? This is ideal for brunch!
  • Your house will smell like a bakery because cinnamon makes everything better.

Let’s start with the recipe and if you would like to watch how I made this cake, visit me on Instagram @pastry_tales

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Pumpkin Chocolate Cake

Last day of August means that I should have almost all of my Halloween decoration on display. And yes, last Sunday I spent a couple of hours cleaning and opening all my Fall/Halloween boxes and decorating. I still have to hang some lights to hang and buy a couple of things but it’s looking spooky and cute.

Also, I started my Fall baking season with a new and perfect recipe to open your first canned pumpkin that you might have hidden in your pantry. This recipe is easy, quick, delicious and looks pretty.

This cake is made with regular flour, pumpkin pie spice, pumpkin puree, dark cocoa powder and other simple ingredients that you might have already at home or that you can find easily at the store.

Let’s start with the recipe and if you want to watch the video of how I made this cake, visit me on Instagram @pastry_tales

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Raspberry Cheesecake Bars

Raspberries are one of my favorite fruits, I could eat them every day. Also, I bake with them a lot not just during summertime but also in colder months.  The sweet and tart flavors of red raspberries make them truly versatile. One of the things I learnt about them is that frozen raspberries is the best way to go when you want to keep them in your fridge for a longer period of time. We are just 2 people at home so sometimes we can’t eat fresh produce very fast, buying frozen fruit has been the solution to reduce waste and perfect to use for smoothies, salads, baked goods, garnishes etc.

When talking about fresh raspberries I totally recommend Washington Red Raspberries. In the cool, marine climate of the Pacific Northwest, Washington produces approximately 90% of the nation’s frozen red raspberry crop. They are picked at the peak of ripeness and frozen within hours of being harvested, locking in flavor and nutrition.

Why frozen raspberries?

* 80 calories per cup

* Excellent source of fiber

* One of the lowest in natural sugar content compared to other berries

* Available year-round

 I decided to create cheesecake bars which are easy to make and perfect to use frozen raspberries during any time of the year. The crust is made with lemon cookies, the cheesecake filling has a touch of vanilla and white chocolate. The most important part is the raspberry sauce which gives the perfect final taste for each bite, tart and sweet at the same time. Decorate with frozen raspberries and enjoy!

 Also, Washington Red Raspberry Commision would like to invite you all to participate in their #RazzYourBaking consumer challenge where you have a chance to win $500!  Enter by sharing a picture of your creation on Instagram using #RazzYourBakingChallenge for a chance to win.

Contest ends July 31, 2022. Visit redrazz.org/razzyourbaking for more details on how to enter.

Let’s start with the recipe and if you would like to watch the video of how I made these delicious treats, don’t forget to visit me on Instagram because I’ll be posting on my stories and a reel about them @pastry_tales

This post is sponsored by WRRC.

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Summer Brownies

One of the things that I like to eat during Summer is gelatin of different flavors. I always add some fruit or milk to make it fun. Today, I decided to create this dessert which is half brownie and half strawberry jello cream. This jello cream needs just 2 ingredients and it firms up very nicely in the fridge.

Each bite will remind you of chocolate covered strawberries.

Why making this recipe?

*Perfect for Summer and you can add some fruit to your “chocolate diet” .

*You can use my brownie recipe or you can use a brownie mix (but really, try my brownie recipe, tastes better!)

*Believe me, nobody has tried brownie and jello cream in the same dessert, make this to surprise your family and friends.

*It is quick, tasty and pretty.

Before making this dessert, you should know that because the brownie layer will be in the fridge until serving, the texture of the brownie will be fudgy which is not bad for brownies at all.

Watch the video on Instagram @pastry_tales

Let’s start with the recipe.

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Peach Muffins

It has been so so hot here in Texas. I lived in California for 10 years and we know it is pretty hot there BUT the humidity here in Texas makes everything worse. Plus there are some big bugs flying around all the time and do not even look at my arms or legs, every morning  I woke up with new bug bites. It is something that I am having a hard time to get used to for sure. Also, If I don’t bake super early in the morning there is no way that I’m turning my oven on. Even though we have the AC on all the time, everything melts and gets sticky very fast lol. I cannot wait to go to Peru next month where I will be able to cool down for a couple of weeks. Yes! I am planning to go visit my parents and have some family time with them.

I bought some peaches last week so I decided to create something easy that would go really well with your morning cup of Joe. Muffins packed with vanilla extract and chopped peaches with a crunchy top.

For this recipe is better to use fresh peaches but if you don’t feel like peeling them, just get canned peaches, just be sure to soak all the liquid from those peaches (you can use paper towel) otherwise your muffins will take longer to bake and they will be a bit soggy.

Why making this recipe:


*just a few ingredients

*you don’t need a mixer

*they look pretty

*they taste delicious

Let’s start with the recipe and if you would to see how I made them, don’t forget to follow me on Instagram, you will find a video there.

Instagram: @pastry_tales

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