These cupcakes remind me of my childhood. Every birthday all I wanted was a good chocolate cake frosted with a delicious chocolate fudge icing.
This frosting is made with sweetened condensed milk, evaporated milk, cocoa powder, some water, vanilla and a little bit of butter.
These treats are perfect for Halloween or any other occasion.
Let’s start with the recipe and if you want to watch how I made these cupcakes, visit me on Instagram @pastry_tales
Happy Thursday! Today I’m hosting the montly collab on Instagram and the theme is “pumpkin desserts”. Last weekend I made a regular tiramisu for a small dinner with the family and I had leftover ingredients that I wanted to use before my trip to Peru. I decided to turn my favorite Fall drink (pumpkin spice latte) into tiramisu which I like a lot too. This dessert has everything that a pumpkin spice latte has: espresso, cream, spices, pumpkin! Also, you need some ladyfingers and mascarpone cheese. No egg yolks needed for this version of tiramisu.
A trick to achieve a great texture in a tiramisu is that when you dip your lady fingers into your coffee mixture, you dip them fast both sides, do not soak them for a long time because then you get a super wet and mushy dessert.
Let’s start with the recipe and if want to watch how I made it, visit me on Instagram @pastry_tales
Happy National Coffee Day! Let’s celebrate by making this super quick recipe for a delicious latte! The thing that I like the most about making my own pumpkin spice latte at home is that I can adjust the sweetness and there is no need to use syrups at all. This recipe works with natural sweeteners too.
Let’s start with the recipe and if you want to watch how I made this delicious drink, visit me on Instagram @pastry_tales
Baked donuts holes are a great option if you are avoiding to eat fried ones. These donuts are soft with the right amount of spices and pumpkin puree. They are filled with dulce de leche and rolled with a cinnamon sugar mixture. Perfect for FALL SEASON!
Let’s start with the recipe and if you want to watch how I made these delicious baked pumpkin holes, visit my page on Instagram @pastry_tales
When we think of Fall desserts maybe the first thing that comes to our mind is PUMPKIN but I know that some of you are not pumpkin lovers so apples and pears are a great way to celebrate this new baking season. If you follow me on Instagram @pastry_tales, you might have noticed that I host a baking collab every month and this month September is all about apples and pears. It really took me some days to decide what to make and I did not want to make something too complicated because let’s be honest, we all like easy recipes! These blondies are super easy to make, chewy and soft. I just don’t know how to describe them because they remind me of apple pie but has the texture of a cookie and cake lol. They have a hint of spices like cinnamon, nutmeg and all spice and a light icing on top.
For this recipe, I am using Gala apples and I decided to make brown butter so it gives a nice nutty aroma and taste to these blondies.
Let’s start with the recipe.
Flan is a very popular and delicious dessert in Latin America. It is creamy and has a nice caramel topping BUT if you add a chocolate cake layer on the bottom, you will get the perfect celebration cake for any occasion. The flan part is usually a vanilla flavored one but because Fall season is just around the corner, I decided to make a pumpkin flan which has the right amount of spices and pumpkin. Chocolate and pumpkin are great together!
The method that I use to make chocoflan is a bit different from other recipes that you will find. First, we make the caramel. Then, we semi bake the flan until it is a bit set. Finally we make the chocolate cake batter and we pour it on top and finish baking. This trick will help you achieve better and clean layers and you will get the right texture for both flan and cake.
This post is sponsored by my favorite sweetened condensed milk Magnolia. Visit their website so you can see where you can find their products.
Let’s start baking and don’t forget to follow me on Instagram @Pastry_Tales because I just posted videos of how I made this dessert.
Cookies are always on my baking list so today and after testing my recipe for a couple of times, I finally came out with the best pumpkin chocolate chip cookies you will ever have. Yes, the recipe is very easy, you just have to be careful to follow the trick that I give you of how to take away some of the moisture of the pumpkin puree. Do not skip this step because it will be very important to achieve a nice texture, you don’t want soggy pumpkin cookies, right?
Let’s start with the recipe and if you would like to watch how I made this cookies, click HERE to watch the video.
Happy September and Happy Fall baking! Here is my first new recipe for Fall season. This pumpkin spice sheet cake is very easy to make, soft and with the right amount of pumpkin and spices. The icing is glossy chocolate ganache which is the perfect match for this kind of cake.
Video of how I made this cake is posted on my Instagram @pastry_tales
Let’s start with the recipe.
Hello friends! I know, I know… I have not been posting much during the last month. My brother and his family came to visit for a month , I was pretty busy and tired at the same so there was no baking time for me.
I have been trying to catch up with my regular baking so here is a new recipe which is my last Summer recipe for this year. And because today, I’m hosting a collab on my Instagram and it is all about Summer pies and tarts, I decided to use a fruit that I ate all the time during Summertime while growing up in Peru. This tropical fruit is called Passion Fruit or Maracuya or Parchita. It has different names in Latin America but it is the same fruit.
This pie has an Oreo crust which is the perfect combination for the tangy/sweet flavor of the filling. The filling is very easy to make, just 3 ingredients: passion fruit puree, sweetened condensed milk and egg yolks. I topped it with a Meringue frosting which I decided not to torch (like my Key Lime Pie) but I use some poppy seeds to decorate. If you find fresh Passion fruit, you could use the seeds to decorate.
I was not able to find fresh passion fruit. I went to my local Hispanic store and I found frozen passion fruit puree (without seeds) and that is what I used and worked really good. The brand is Goya and I like it because it does not have any sugar added. If you buy it frozen like me, grab some and place it in a measurement cup
If you want to watch how I made this recipe, visit me on Instagram @Pastry_Tales
Let’s start baking!
I love when people give me ideas of what to bake next. A follower on Instagram suggested that I should try making Yo-yo alfajores. By now, I think you know what alfajores are, shortbread cookies filled with dulce de leche, very popular in South America. After a couple of tests I would like to introduce you to this new version of Alfajores. Yo-yo are very popular in Uruguay. They are a bit different than the alfajores you will find on my blog. The dough is very soft and they don’t have flat tops like regular alfajores, they have a small dome that makes them special. Filled with dulce de leche and lightly coated in chocolate.
Also, in regular alfajores we use a a rolling pin to strech out the dough and use a round cookie cutter for the cookie part. In this case we do not do that. We pour the cookie dough into a pastry bag and we pipe on a baking sheet. Doing this method, we will create the small dome we need on the cookies.
About the filling: Sometimes dulce de leche is a bit hard to find but for this recipe I am using dulce de leche from a can by La Lechera. If you can’t find this milk-based caramel at your grocery store, you can make your own just by cooking one can of sweetened condensed milk. There are different methods to do this, boiling the can in a pan, instant pot, baking or in a saucepan. You can find recipes of how to make your own dulce de leche in other recipes here on my blog.
Let’s start with the recipe and if you would like to watch how I made these tasty cookies, visit me on Instagram @pastry_tales
Continue reading →