Chocolate Sablee

Chocolate sablee with Nutella ganache

This recipe is as simple and easy as 1,2,3. Same, same, but different from the regular sablee. Same ingredients, almost same quantities, one more ingredient: cacao. 


Makes: 600 Grams
Prep Time: 10 Mins
Cook Time: 20 Mins


  • 252 gr all-purpose flour
  • 28 gr unsweetened cacao
  • 200 gr butter
  • 100 gr powdered sugar
  • 1 egg


  1. Preheat the oven to 330 F.
  2. Sift cacao and sugar
  3. Combined the dry ingredients with the butter. You can integrate them by hand or using a mixer using low speed at the beginning and later on medium speed. When the butter is well integrated, it will take 10 minutes approximately, add the egg. Let it mix until you find a smooth and homogenous dough.
  4. Chill the dough on the refrigerator for at least an hour before using. When ready to use, cut as much dough as you need and save the rest in the refrigerator. Break the big dough into small pieces, we are doing this to make sure all dough has the same temperature. Once done, please bring all the dough together and now you can flour the surface. It is important not to over flour the surface because the dough will start to absorb the flour. For cookies I like them of 4mm, alfajores 3.5mm, and pie crust 3mm.

** TIP: It can be stored in the refrigerator for a month, and in the freezer for up to 3 months. Please label the bag with the item and date. We tend to use the freezer as those big storage, where we keep putting things and never remembering what we have. I find myself guilty of these and since started to label everything I am better at keeping track and using things from the freezer.

**Vanilla Dough: Replace the cacao with flour.

Pecan Pie

Pecan Pie, the simple, still impressive dessert. Your guests or host will be surprise with it. It looks like an elaborated and fancy dessert, but truth be said, its simple. It just requires paying attention to details, temperature, and times. You can’t go wrong with it! And the top? Decorate it as you wish! Get creative, search online, give it your personal touch!

When I made it last week, I was with my mom, who does not like pecans. She asked me if I could make a mini pie of almonds, and so I did. The result: a rich pie. Equally as good as pecans. So, now you know. No excuses!

By itself, or with vanilla ice cream, heavy whipped cream is good!


Makes: 9-inch pie
Prep Time: 40 Mins
Cook Time: 60 Mins


  • Dough
    • 315 g All-purpose flour
    • 15 g Sugar
    • 5 g Salt
    • 220 g Butter, cut into pieces
    • 70 g Water, cold
  • Filling
    • 200 g Brown sugar
    • 175 g Light corn syrup
    • 90 g Butter
    • 10 g Bourbon
    • 15 g Vanilla extract
    • 1 ½ tsp Salt
    • 4 u Eggs
    • 240 g Pecan halves, divided


  • Dough: Combine the flour, sugar, and salt in the food processor. Add the butter and blend until lime bean crumbs size form, about 2 minutes. Add the water a table spoon at the time and continue to mix until the dough just comes together. Turn out the dough onto a lightly floured work surface. Wrap tightly and refrigerate for at least 1 hour before rolling. Preheat the oven to 375F,. Line the pie on the pan, 9 inch, and place it on the refrigerator for 45 minutes. Remove from refrigerator, place beans or any weight on the tart, bake for 25 minutes.
  • Filling: Coarsely chop ¼ of the pecans. Melt the sugar, light corn syrup, and butter on a large pan over medium heat, stirring constantly and scraping the sides, until it comes to a boil. Remove from the heat, add bourbon and let cool down. Meanwhile beat the eggs, make sure they do not get foamy. Pour the syrup to the eggs, add vanilla and salt. Line the chopped pecans and place whole pecans on top on the bottom of the crust. Pour the filling, make sure not to overfill it. Bake the pie at 350F for 30 minutes.

** TIP: The dough can be held in the refrigerator for three days or frozen for up to three months. The Pie should be done the day before, for cooling down and setting purposes.


This cornbread was done without chili flakes.

Cornbread… a great combination of flavors and textures. To eat by itself or toasted with butter and honey.

A holiday dinner staple. No Thanksgiving dinner is complete without a cornbread on the table. This cornbread has 2 twists: corn kernel, and chili flakes. 

The problem with the cornbread is that it dries up very fast if left unwrap on the counter! Please wrap it as soon as you are done with dinner. Do not slice it until the very minute you are sitting down for dinner. 

You have no chili flakes, no worries! Replace it with a smaller quantity of paprika or chili powder. Can easily be done without them too. 

The cornbread was done in a cooking class. Students decided to add the flakes at the top for decoration.


Makes: 1 Loaf 10×5 or 3 Small
Prep Time: 5 Mins
Cook Time: 30 Mins


  • 125 gr All-purpose flour
  • 145 gr Cornmeal
  • 25 gr Sugar
  • 2 tsp Baking powder
  • 1 tsp Chilli flakes
  • ½ tsp Salt
  • 1 u Egg, lightly beaten
  • 235 gr Sour cream
  • 110 gr Buttermilk
  • 40 gr Olive oil
  • 100 gr Corn, floured


  1. Preheat the oven to 400 °F. Butter a 10×5-inch loaf pan.
  2. Whisk flour, cornmeal, sugar, baking powder, peppers and salt together in a large bowl.
  3. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 40 minutes.

Why? We flour the corn kernel for them not to sink at the bottom of the loaf. When we flour them they integrate with batter/// The sour cream is what makes the loaf moist.

Happy and proud students in class!

Bourbon Butterscotch Buttercream

Back in February after a month I started dating Joaquin, he had asked me if for his friends birthday we could give them the birthday cake as a present. How could I say no? And so, we embarked in the journey of prepping birthday cakes at least 2 or 3 times a month. 

I started with the classic ones: key lime pie, brownies, chocolate, but needed to get a bit more creative. The birthday parties were coming more often than I could repeat the same cake. 

For Fran’s birthday, I needed a day cake that it was both fresh, tasteful and grownup. Fran enjoys a good drink, paella was on the menu.  I don’t like whiskey but I do not dislike Bourbon. I took the bourbon path: and Bourbon Butterscotch Buttercream came up. It works awesome with chocolate or vainilla. You can always add a hint of bourbon to the cake batter for extra flavor. 

Vanilla cake with Bourbon Butterscotch Buttercream. It’s a three layer 6-inch cake.


Makes: 8 mini cupcakes, 6 regular cupcakes
Prep Time: 30 Minutes
Cook Time: 10 Minutes


  • Bourbon Butterscotch:
    • 40 gr Butter
    • 83 gr Light brown sugar
    • ½ tsp Light corn syrup
    • ¼ tsp Salt
    • 30 gr Heavy cream
    • 3 tbsp Bourbon
  • Bourbon Butterscotch Buttercream:
    • 160 gr Confectioners sugar, sifted
    • 75 gr Butter, softened
    • 2 tbsp
    • ¾ tsp Bourbon Butterscotch
Prepping Mise en Place is key to be able to prepare your recipe smooth and with no issues.


  1. Bourbon Butterscotch: In a small saucepan melt the butter over medium heat. . Stir in the sugar, corn syrup, and salt. Mixing continously with a plastic or wooden spoon until the sugar is completely melted. Remove the pan from the heat and while whisking pour the cream. Return the pan to the fire and stirring with the spoon for 5 minutes. Remove from the fire, stir the vanilla and bourbon. Pour into a heat safe container and let cool down, as it cool down it will thicken.
  2. Buttercream: Sift the powdered sugar on top of a piece of parchment paper. In the bowl of a stand mixer set with the paddle attachment place the butter. Cream the butter for a good 5- 7 minutes. The butter should be pale yellow, almost white. Stop the mixer, 2-3 times in between and scrape the sides and bottom of the bowl. Scrape the bowl one more time, and add half of the confectioners sugar to the butter. Start the mixer on slow. As you see small/ medium size crumbs start to form increase mixer speed. Stop the mixer at two different times, scrape the bowl and continue mixing and medium/ high speed.
  3. Before adding the powdered sugar scrape the bowl, and pour the sugar. Let it cream at medium/high speed for 4 minutes. Stop the mixer, scrape the bowl and add the Bourbon Butterscotch. Continue mixing until you reach a creamy and shiny buttercream.
  4. To decorate de cupcakes I drizzle the bourbon butterscotch on top of the buttercream.

** TIP: You can add as much Bourbon Butterscotch as you may like. Just be carefull not to make buttercream runny. You can scale the recipe up or down as you might like. To fill and decorate an 8-inch cake you will need to multiply the recipe by 8.

To decorate cupcakes, I place them on a parchment paper and drizzle the bourbon butterscotch in diagonal lines.

Gingerbread Cookies

Styling: Orly Romay; Recipe: La Romi Bakery

The holiday season does not begin until one bakes gingerbread cookies. The scent that gets spread around the house while the cookies are in the oven its wonderful. It is as clear as you if you would build the Christmas tree or put out the Chanukkiah.

Gingerbread cookies is the synonym for Holiday season.

Out of this recipe you can also make a gingerbread house, or an entire village. Get your family and friends around the table, cook together, build together and celebrate life. The baking is just another excuse.

Styling: Orly Romay; Recipe: La Romi Bakery


Makes: 24 Cookies
Prep Time: 90 Minutes
Cook Time: 10 Minutes


  • Dough:
    • 385 gr All-purpose flour
    • ¼tsp Baking soda
    • ¼ tsp Salt
    • 67 gr Brown sugar
    • 100 gr Butter, unsalted
    • 2 tsp Ginger, grounded
    • 1 tsp Cinnamon, grounded
    • ½ tsp Nutmeg, grounded
    • ¼ tsp Cloves, grounded
    • 90 gr Molasses, unsulphured
    • 1 u Egg
  • Icing:
    • Milk
    • Powder Sugar


  1. Dough: In a medium bowl combine the flour, baking soda and salt.
  2. If using a stand mixer, use the paddle attachment and beat the butter, sugar and spices until creamy. Add the molasses and egg. Stop the mixer, scrape the bowl and add the flour. Mix until well integrated. Divided the dough in two pieces, roll the in parchment paper and place in the refrigerator for an hour.
  3. Preheat oven to 350F. Line a baking pan with parchment paper or silicone mat. Remove from the refrigerator and cut into desire shapes. Bake for 10 minutes.
  4. Icing: combine powder sugar and milk, little by little until desire consistency is reach. Place in piping bag or bottle and decorate.

** TIP: You can freeze the dough for up to one month. Make sure to label it to be certain of date. To cook, leave dough on refrigerator over night, shape, and bake

Styling: Orly Romay; Recipe: La Romi Bakery


I grew up eating Panettone at home. Mom is a serious eater, she totally loves it. I learned to enjoyed it, then liking it, and now the number one fan. I have tried every single Panettone box out in the market. I have to confess that before becoming a serious baker it had never crossed my mind that I could bake it. 

In my first experience working at a bakery I certainly learned how to do it. The bakery was changing recipes at the time and it was very interesting to see how they were leaving one tradition after 10 years and starting a new one. Certainly the bakers were not happy with the change. I remember seeing the grumpy faces as they twiked it everyday, and my belly happy to try new flavors.

For mini Panettone, I make sure they are all 100 grams.This is a great gift for co-workers and friends.

The process of changing, upgrading, or testing new recipes is a really interesting one. One, as the baker, needs to think of all the chemistry that might occur when you mix the ingredients together, make hypothesis about the outcome and certainly hope that it will be. In my case, it has never been a quick trip. It has always involved at least 3-5 tryouts. Which is not bad… but is not perfection. Yes, I know perfection does not exist, but I believe each and everyone of my recipes need to be perfect (at least under my eyes) before I get to share it. 

This panettone, had 6 tryouts. I think that not only the dried and candied fruits are very tasteful, but the dough by it self is absolutely delicious and one could make honey buns out of this dough… just giving some ideas out. Haven’t try it, but if you do, please share the outcome. 

When you have shaped into a rectangle, roll from the furthest side, towards you.


Makes: 2 units of 650gr each
Prep Time: 3.5 Hours
Cook Time: 40 Minutes


  • Pre-fermented dough:
    • 95 gr Bread flour
    • 30 gr Milk
    • 7 gr Yeast, active dry
  • Dough:
    • 370 gr Bread flour
    • 110 gr Sugar
    • 10 gr Yeast, Active Dry
    • 1 tsp Vanilla extract
    • 2 u Orange zest
    • 2 tbsp Orange juice
    • 2 tbsp Cognac, plus extra for hydrating the raisins
    • 80 gr Eggs
    • 120 gr Milk
    • 60 gr Butter, room temperature
    • 40 gr Pecans
    • 40 gr Candied Orange Peel
    • 40 gr Raisins
    • 40 gr Almonds
    • 40 gr Dried plums


  1. Hydrate raisins in desire liquid: cognac, rum, wine, water.
  2. Pre-fermented dough: In a small bowl combine the flour, milk and yeast. Mix, cover and let it rest for 20 minutes-1 hour.
  3. Dough In a small bowl activate the yeast by combining it with the milk, set aside. In the bowl of a stand mixer fitted with the hook attachment combine the pre-fermented dough, flour, sugar, vanilla extract, orange zest and juice, cognac, eggs, and milk. Mix until well combined, add the butter in pieces and keep mixing until dough comes out of the bowl. Cover and let rest until it doubles in volume. Preheat oven to 330F. Sprinkle all the dried fruit with flour (this is done for fruit not to add liquid into dough and not to sink to the bottom of the panettone). Stretch the dough in a rectangular shape, add the dry fruits, roll and cut into pieces. Scale to desire weight, place on liner, cover, and double in size. Egg wash with egg whites, and add pecans and almonds, or desire fruit to the top for decoration. Bake for 30-60 minutes, depending on panettone size.

Chocolate Lava Cake

Styling: Orly Romay; Recipe: La Romi Bakery


Makes: 4 Cakes
Prep Time: 10 Minutes
Cook Time: 12 Minutes


  • 113 gr dark chocolate
  • 113 gr butter
  • 124 gr eggs (3 eggs)
  • 45 gr egg yolk (3 yolks)
  • 50 gr sugar
  • 15 gr all-purpose flour


  1. Preheat the oven to 350 F. Butter and lightly flour 4 ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
  2. Sift the flour and set aside.
  3. In a medium bowl melt the butter and chocolate in the microwave in 30 seconds’ interval. Mix in between the intervals.
  4. On a small slightly beat the eggs and egg yolks. When chocolate is all melted add eggs and eggs yolks.
  5. Add the sugar, mix until slightly well integrated, incorporate the flour.
  6. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

**TIP: Make Ahead The batter can be refrigerated for several hours; bring to room temperature before baking.

Chocolate Truffles

The box for truffles can we bought in Amazon or Michaels.

This chocolate truffles are easy as 1, 2, 3. Only 3 ingredients, the fourth one dependes if you would like to add any extra flavors. Make sure you use gloves to shape them, I used regular latex bought at any convenience store for medical. 

You can dip the truffles in chocolate, you can make them with milk chocolate, it is up to you what flavor, shape and size you can make it. 

If you storage them at room temperature, they are the best to eat! The inside is moist, fresh, and with lots of flavor!. Enjoy them, and make sure to share them!


Makes: 30 Truffles
Prep Time: 10 Minutes
Cook Time: 40 Minutes


  • Truffle:
    • 500 gr Dark Chocolate, at least 60%, if making with kids, use milk chocolate
    • 175 gr Heavy cream
    • 50 gr Honey
  • Coating:
    • Cocoa powder
    • Sprinkles
    • Nuts, finely chopped
    • Powdered Sugar


  1. Finely chop the chocolate and place on a microwave safe bowl. Melt the chocolate in 30 seconds interval, the chocolate should not be completely melted. Preheat the oven to 300 F, line a baking tray with parchment paper.
  2. On a small pot warm the heavy cream and honey. It should not boil, but be warm to the touch. Pour over chocolate. Using a whisker blend both mixtures. The result should be a shiny ganache.
  3. Cover a baking pan with plastic film paper, pour the ganache, and cover with film paper. The paper should touch the chocolate. Let it sit at room temperature for at least 5 hours.

** TIP: Remove from the refrigerator at least 30 minutes before serving. Truffles can be refrigerated for up to 2 months.

** FLAVORS: you can add a few drops of any desire liquor or extract to add flavor. Also truffles can be dip in chocolate for coating.

Creme Brulee

Did you wake up ready to cook for your Christmas Dinner? Want a recipe to make you look like a star, but the process is easy and simple. This créme brûlée recipe has a delicious taste. It’s a vanilla custard, and the crunchy caramelized sugar on top adds flavor and texture. 

If made with vanilla extract the flavor changes completely. I prefer to use vanilla beans even though they are expensive, I think the slightly difference makes an entire different dessert. It is very easy to add flavors such as: coffee, chocolate, or liquor. 

The black dots at the bottom and thru the cream are the vanilla beans.


Makes: 4 units
Prep Time: 10 Minutes
Cook Time: 40 Minutes

  • 364 gr Heavy cream
  • 68 gr Sugar
  • ½ tsp Salt
  • 1 Vanilla bean
  • 64 gr Egg yolks, beaten (4 egg yolks)
  • 100 gr Brûlée Sugar Blend, equal parts of sugar and light brown sugar


  1. Preheat the oven to 300F. Place ramekins on a roasting pan, that is tall enough to pur water to ¾ of ramekin.
  2. Split the vanilla bean, scrape the seeds from the pod, add both the pod and seeds to the to a small pot. Pour the cream, 1/3 of the sugar, and the salt and bring to a simmer over medium heat.
  3. Meanwhile, whisk the egg yolks with the remaining sugar. Temper by gradually adding about the cream, stirring constantly with a whisk. Strain and ladle into ramekins, filling them three-quarters.
  4. Place ramekins on roasting pan and gently pour water around.Bake for 30 to 40 minutes, or until just set. Remove the custards from the water bath and wipe the ramekins dry and allow to cool.
  5. Refrigerate until fully chilled. Pour the Crème Brulee sugar evenly around the ramekin. Use a propane torch to melt and caramelize the sugar.

**TIP: Vanilla extract can be substituted for the vanilla bean. Blend 1 tbsp/15 mL into the custard just before pouring into the ramekins. Before cooking, Crème Brulée could be refrigerated for 10 days.

Variation: Chocolate: Stir the hot custard into 170 gr chopped bittersweet chocolate

Coconut Macaroons

Macaroons - LaRomiBakery
Macaroons – LaRomiBakery

I’ve been so so so tired of the bought coconut macaroons served at every Passover dinner. There is so much more beyond them. Besides, in my personal and modes opinion, they are dry and heavy!

This recipe is parve (no dairy), gluten-free, and you can add dry fruits if you would like to. You just need a bowl to mix all ingredients and a baking pan to cook it in the oven. It takes only 15 minutes to cook. This is a great recipe to ask your little ones to help you out.


Makes: 18 Macaroons
Prep Time: 10 Mins
Cook Time: 15 Mins


  • 315 g Sweetened Coconut
  • 75 g Sugar
  • 3/4 tsp Salt
  • 3 u egg whites
  • 1 1/2 tsp vanilla extract
  • 1 u Orange zest


  1. Preheat the oven to 350F. Line a baking pan with parchment paper.
  2. Whisk the egg whites and sugar until are completely combined and the mixture is frothy. Add the vanilla extract, orange zest, and salt.
  3. Add the coconut mix well. Using gloves and the help of a tablespoon scoop and shape them. Place them on the baking pan leaving some space in between.
  4. Bake for 15 minutes or until golden.
  5. If you would like to cover them in chocolate wait until completely cool down, and then dip them in chocolate.

**TIP: Make-Ahead – Macaroons can be stored on an air-tight container for up to ten days.