Learn to make a red, white, and blue twist on this tender shortbread polvorón made from flour, shortening, and sugar.

Conchas 🇲🇽 ~ masas fermentadas ~ bizcocho...the dough is similar to that of a French 🇫🇷 brioche with the addition of coarse ground cinnamon. The concha gets its name from the cookie-like topping ...

Say hello to the Delicia Dorada, a buttery pastry filled with creamy Monterey Jack and tangy pickled jalapeños, shaped into twists and knots that showcase their layers.

Alamares🇲🇽pan fino ~ masas fermentadas ( #yeastraised #dough ) This old-fashioned #sweet #bread is one of the oldest figures in the #pandulce category. The sweet pan fino dough is rolled into ...

🇲🇽 Chilindrinas are one of my favorite breads to bake. The cloudy texture combined with the buttery notes provide a balance that is then complimented by the crumbly sugar topping. Traditionally ...

This dessert is for the chocolate lover who doesn’t mind a hint of raspberry mousse and berries in every slice of chocolate cake. . . Devils Food Cake filled with a raspberry mousse and draped in milk ...

Oat & Almond ~ Berry Tart . . . the fruit tart was created by the Tatin sisters for the restaurant in their hotel in the village of Lamotte-Beuvron, France 🇫🇷 in the late 1800s. A few decades prior ...

Red, White & Bleu sourdough swirl #sourdough #artisan #baked #breadhead #longfermentation #4thofjuly #usa🇺🇸 #yeastraised “Baking is the most rewarding part of my culinary experiences ...

Thermomix USA DectemSberapo n52m2, 2c0o20ed · 💚⁠ Exclusive Recipe 💚⁠ How delicious do these empanadas look?! They were created by Chef Alex Peña, using his TM6! 🥟 He created a special recipe for ...

A recipe that was developed using a basic Mangecada format with the additions of dark brown sugar, ripe bananas, cinnamon, and toasted walnuts. The buttery notes from the toasted walnuts along with ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter.

“Baking is the most rewarding part of my culinary experiences ...