Guava Croissant Cheesecake

If you live in South Florida, you must have tried the fabulous Cream Cheese Guava pastelitos that are a staple in the Cuban bakeries but can be found all over the place.

So with that said, I decided to give those pastelitos a little twist and turn them into a delectable easy to make Croissant Cheesecake.

Here is what you will need:

Place the cream cheese in a bowl and leave it there until its soft enough to whip (if you are impatient as I am, you can microwave it for 30 seconds). Add the 1 cup of sugar and using an electric beater, beat away until its nice and creamy.

Heat the oven to 350 Deg F

Grab a baking tray and place a sheet of parchment paper, roll out the first can of crescent dinner tolls and join the seams and  you will end up with a nice rectangle.

Evenly spread 3/4 of the jar of guava jelly on the pastryIMG_2263

Gently place the whipped cream cheese on top and and spread evenly



Then open the other can, spread it out on a flat surface, join all the seams and place on top to seal the deal 🙂


Melt the 1/2 stick of butter and pour on top and then sprinkle the 1/4 cup of sugar

Place in preheated oven for 30 minutes


You can serve it warm with a nice dollop of vanilla ice cream, or you can place it in the fridge overnight, cut into squares or strips of desired size and serve it cold as a lovely afternoon tea snack.


Enjoy 🙂

Classy and Easy Dessert – Creme Brûlée

Ever found yourself in need of a delicious classy dessert that wouldn’t take up all your time to make it.

Well here it is, the one and only Creme Brûlée! Best part of it is that you can make it way in advance and then just finish it off right before you serve it! Which is exactly what I did, prepared it yesterday and having it tonight!

Makes 10 large ramekins

For this you will need:

  • 4 cups of creme
  • 1 vanilla bean or 1 tbsp vanilla extract (if using vanilla bean I used the caviar from the pod and then threw the pod into the creme too!)
  • 10 egg yolks
  • 3/4 cups sugar
  • extra fine sugar about 6 tablespoons (I get regular sugar and pulse it in my food processor)

First beat the egg yolks with the sugar until they turn light yellow and are nice thick and creamy.


Then put the cream and vanilla in a saucepan and simmer until hot but do not allow to boil.


First add a little bit of the cream to the egg mixture to temper them, don’t want to end up with scrambled eggs! Once tempered, add the rest of the cream nice and slowly.

Place ramekins in a pan and fill ramekins with mixture. Place in oven and then add water to pan to go half way up the ramekins.


Bake in a 325 oven for about 25-30 mins (until set), but check on them after 20 mins, you don’t want them to brown.


Let cool down and place in fridge for a couple of hours covered in cling film.

Prior to serving, sprinkle with a tablespoon of fine sugar and melt with blow torch.

Enjoy…….and Bon Apetite!

Apples, Caramel, Salt, Oh My!

Its that season when everyone starts making Apple Pies and Apple Crumbles. I personally do not care much for Apples Pies but I love love a good Apple Crumble! Then you add the idea of some salted caramel drizzled on top and wow, can that sound any better!

With that said, yesterday whilst perusing through Target I was looking for some cupcake liners and right there was a Pillsbury cake box Caramel and Apple flavored. That is something that made me curious. I am not the kind of person that makes cakes out of boxes, but every once and a while I like testing them out, especially when they have funky flavors that I like!

Instead of making the cake, there was an option on the box to make Salted Caramel Apple Crisp Bars and I was immediately sold on the idea!

Follow the recipe on the box, I am sure it will come out real good or you can add my little twists to it as stated below……


  • After I chopped the apples I tossed them in some cinnamon and a squirt of lemon juice
  • I added 1/8 cup extra oats to the topping crumble part for extra crunch
  • Instead of using the Pillsbury Creamy Supreme Caramel Apple Frosting I used my own Salted Caramel Sauce

IMG_0384 IMG_0385 IMG_0386

They actually became a delicious fall treat, the tartness of the apples complement the sweetness of the caramel perfectly, the smell of the baking apple caramel in the house together with the smell of my lovely “Fireside” candle definitely made our house in Florida smell and feel like fall!


It’s Fall, so Pumpkin’s calling!

Its that time of year when as I said previously its all about Pumpkin!

Pity that here in South Florida we don’t get to enjoy the the color changing leaves, or the dropping in temperature, but we can still enjoy the flavors that come with the season!

So Pumpkin Tiramisu it is!

I followed the standard Tiramisu recipe and added a pumpkin twist to it.

I used…..

  • 6 eggs
  • 1 cup granulated sugar
  • 4 x 8oz mascarpone containers
  • 1/2 can of pumpkin
  • 4 cups boiling water
  • 3/4 cup brown sugar
  • 1/2 cup instant espresso powder
  • 2 tablespoons cocoa powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin vodka
    2 (14-ounce) packs of ladyfingers
    3/4 cup finely grated chocolate

In a metal bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have kind of tripled in size about 6 minutes.


Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer with the whisk and beat on a medium speed for about 5 minutes, make sure the bowl is not hot anymore. Add the mascarpone and mix until combined. Refrigerate 1 hour.

Mix the boiling water, brown sugar, espresso powder, cocoa powder, pumpkin spice and pumpkin vodka. Stir until everything has dissolved. Let cool.


Equally divide the cream that is in the fridge into 3 bowls, then get one of the bowls an add the 1/2 an of pumpkin.


When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times using the pumpkin mixture for the 2nd layer and  finish with a layer of mascarpone.


Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice.

Decorate with some grated chocolate and a dusting of pumpkin spice.