Apple Pie

Apple Pie - LaRomiBakery
With or without Ice cream, this pie is full of flavor and texture. Apple Pie – LaRomiBakery

The American classic receives a twist this week in honor of Pi(e) Day on March 14. 

I like Pie, not sure if a fan, but who says no to sweets, right?

What I like about this recipe, is that the streusel on the top contributes by adding different textures to the whole. And even more, the streusel can be made with a whole bunch of different ingredients depending on your taste, or why not what you have in your pantry. I have had streusel made of granola, just sugar, and butter for more crunchiness, adding different nuts, and why not nut flour. 

All in all, I made this recipe in 3 hours, but the active time was 45 mins. I think it is great that you can cook, go exercise, then do something else, do laundry, you know, you are cooking but also been active around the house.

Feel free to experiment and let me know how it goes.

Full Apple Pie - LaRomiBakery
Full Apple Pie – LaRomiBakery


Makes: 1 9″ Pie
Prep Time: 15 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:
    • 1.250 kr Green apples
    • 50 g Brown sugar
    • 100 g Sugar
    • 50 g Butter
    • 100 g Apricot jam
    • 1 cinnamon stick
  • Streusel:
    • 200 g Butter
    • 200 g Sugar
    • 300 g Flour
    • 125 g Pecans, raw


  1. 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.
  2. Filling: Peel and cut the apples in cubes on no more than ½ inch. Add the sugar, butter, cinnamon stick, and apricot jam. Cook until apples are soft. Cool down.
  3. Streusel: Mix all ingredients in a bowl.
  4. Assemble: Place the filling on the cake, and then the struesel over it. Cook on 375F for 30-40 minutes, or until golden

**TIP: The dough can be held in the refrigerator for three days or frozen for up to three months.

Chocolate Pudding

Chocolate Pudding - LaRomiBakery
Chocolate Pudding – LaRomiBakery

I cannot remember the last time I ate chocolate pudding. Not sure if it was as a little girl or maybe on a camping trip. But lately, I have been thinking about it. I have been thinking about how it would make an awesome dessert for grown-ups. Not everyone is a fan of chocolate mousse. Sooo, why not give the option of Chocolate pudding. 

You can make it as it is OR add a white chocolate ganache on top. You can decorate it with shredded chocolate, chocolate pearls, chocolate chip, or whipping cream. 


Makes: 5 Shot Glasses Puddings
Prep Time: 10 Mins
Cook Time: 15 Mins


  • 228 g Milk
  • 48 g Sugar
  • 13 g Cornstarch
  • 18 g Egg yolk (1 yolk)
  • 5 g Butter
  • 35 g Chocolate, at least 60%


  1. Combine the butter and chocolate, melt using the microwave in 30 seconds interval. Combine the milk and half of the sugar in a pot over high heat.
  2. Meanwhile combine half of the sugar, cornstarch, and egg yolks stirring with a whisk until mixture is smooth.
  3. Once the milk is on first boil pour half of it into the egg yolk mixture, stirring with a whisk; bring the remaining milk to boil. Combine the chocolate with egg yolk mixture and pour over boiling milk. Continue stirring constantly. First you will see foam and bubbles on the mixture and then it would thicken. Pour into serving dishes, cover and refrigerate until fully chilled.

Champagne Buttercream

Champagne Buttercream - LaRomiBakery
Champagne Buttercream – LaRomiBakery


Makes: 8 Mini Cupcakes, 6 Regular Cupcakes
Prep Time: 30 Mins
Cook Time: 10 Mins


  • 150 gr Confectioners sugar, sifted
  • 55 gr Butter, softened
  • 15 gr Champagne, cold


  1. Preheat the oven to 300 F, line a baking tray with parchment paper.
  2. 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.
  3. 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. 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 Champagne. Continue mixing until you reach a creamy and shiny buttercream.

** TIP: The buttercream will stay fresh in the refrigerator for up to two weeks or at room temperature for 5 days. To use, remove from refrigerator, let it sit at room temperature for 15 minutes, place on the mixer, and mix until desired consistency is reached.


No fill churros covered in sugar.
No fill churros covered in sugar.

Churros are a staple from my childhood. My family spent every summer in Punta del Este, Uruguay. It is a beach town located 3 hrs from Buenos Aires. There is a churro shop there that has been selling churros for as long as I can remember.

There are the classic churros, or you can choose with filling: dulce de leche, chocolate, or pastry cream. I would say that at least 2 or 3 times per week around 5/6 pm for the afternoon snack they will run to Manolo’s to buy churros. In a matter of 30 mins, all churros would have been gone. 

While in baking school I learned the magic of churros! Instantly I sent a picture to my family and it has been a request since then. I had traveled with the Churro machine to Massachusets (where my brother lives), have brought it to Sunday meals in order to have fresh churros, and even recently brought it to Spain to make churros for the in-laws. 

Churros are an easy piece to make. You only need the churro machine, which can be purchased from Amazon for $25. 

Filled Churros with Dulce De Leche - LaRomiBakery
Filled Churros with Dulce De Leche – LaRomiBakery


Makes: 40 Churros
Prep Time: 5 Mins
Cook Time: 15 Mins


  • 500 g All-purpose flour
  • 5 g Sugar
  • 10 g Salt
  • 850 g Water
  • 150 g Canola or Vegetable oil
  • 850 g Water
  • 100 g Sugar (to roll churros on)


  1. Combine the flour, salt, and sugar on a medium bowl.
  2. Pour the water into a medium pot over high heat. When you see small bubbles all over the bottom of the pot, pour the flour while using a wooden or plastic spoon to mix. At the same time, start pre-heating the oil on a deep frying pan (I like to use a wok, since it is deep).
  3. You will continue mixing until the water is absorb by the flour and the dough does not stick to the pot.
  4. Lightly flour the surface and let the dough cooldown. Once it cools down, place the dough in the churro machine, and start making the churros.
  5. After frying them you will want to roll them in sugar and fill them with chocolate, dulce de leche, Nutella, or pastry cream. Some people like to roll them in cinnamon sugar.