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Soft Baked Pumpkin Spice Donuts with Cinnamon Sugar

These soft and fluffy Baked Pumpkin Spice Donuts are full of warm fall spices and unapologetically coated with a good amount of cinnamon-sugar, which clings to every little curve of the donut, creating a sweet, slightly crunchy layer around the tender pumpkin crumb underneath. Every bite gives you that cozy combination of spices that makes the pumpkin sweetness shine. It’s a classic fall combination that never gets old, and my oven is ready for it as soon September shows up in my calendar.

What I love about these cake pumpkin donuts is that they have everything I want in a donut without ever needing to turn on a pot of oil. The pumpkin purée keeps the crumb beautifully moist and tender, while the combination of brown and granulated sugar gives them enough richness and structure without making them heavy. I also use a little apple cider vinegar with the milk to create a quick homemade buttermilk, which adds just the right amount of tenderness to the batter…

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Soft Baked Pumpkin Spice Donuts with Cinnamon Sugar

These soft and fluffy Baked Pumpkin Spice Donuts are full of warm fall spices and unapologetically coated with a good amount of cinnamon-sugar, which clings to every little curve of the donut, creating a sweet, slightly crunchy layer around the tender pumpkin crumb underneath. Every bite gives you that cozy combination of spices that makes the pumpkin sweetness shine. It’s a classic fall combination that never gets old, and my oven is ready for it as soon September shows up in my calendar.

What I love about these cake pumpkin donuts is that they have everything I want in a donut without ever needing to turn on a pot of oil. The pumpkin purée keeps the crumb beautifully moist and tender, while the combination of brown and granulated sugar gives them enough richness and structure without making them heavy. I also use a little apple cider vinegar with the milk to create a quick homemade buttermilk, which adds just the right amount of tenderness to the batter…

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Spiced Peach Snacking Cake

I love how this Spiced Peach Snacking Cake carries me from summer to fall. This cake uses juicy fresh peaches and wraps them in a buttery, spiced crumb that almost melts into the peaches. A pretty fan of peaches and a scatter of almond slices on top are all the decoration your cake needs. It's a celebration of late summer with a wink to cinnamon season, and a reminder of the beauty of turning seasonal fruit and simple ingredients into something that feels beautiful enough to make a moment out of. You know those are the moments I live for in my kitchen!

I was a bit afraid the first time I made a cake with large pieces of fruit like this. I worried I would end up with a loose crumb puffed up around the sides of the fruit, like what can happen with a traditional creamed butter cake. But mixing the ingredients until the sugar is dissolved creates an incredibly smooth…

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Cherry Tomato Whipped Ricotta Tart

You may already be feeling the summery vibes with this Cherry Tomato Whipped Ricotta Tart. I used my homemade buttery pie crust and fill it with a velvety whipped ricotta lightly seasoned with herbs. Using cherry tomatoes instead of tomato slices in this savory ricotta tart not only makes it look striking but also does intentional work here. Serve this rich tart with a lime pepper arugula salad or roasted chicken and you'll have created a perfect summer plate!

When I think about a tomato tart, I immediately set my mind in an outdoor summer light lunch, crisp white wine already served. I love how they're light but always feel elevated at the same time. I love making one when I want to have a special but unfussy time at home, no screens or watches around…

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Black Forest Cake with Chocolate Ganache

I know you're going to love this Black Forest Cake as much as I ended up loving it! My version is made with a fluffy and intense sponge chocolate cake soaked in a cocoa-cherry syrup, a cherry filling made with fresh cherries for that real cherry flavor we love, and a stabilized whipped cream that's airy and supple but still stays in place. I topped it all and frosted the whole cake with a shiny and rich chocolate ganache. This Black Forest Cake skips the fuss of its traditional presentation, which, ironically, I feel makes it look more elegant and modern. It's a recipe you'll hold tight to your heart!

I never loved Black Forest cakes because most of the versions I tried were dry, bland, and somewhat gummy, so I wasn't experiencing that decadence I'm always expecting when I have anything chocolate in front of me. That dryness comes mostly from a sponge cake that isn't properly taken care of, from the ingredients used to the baking process and how it's handled once baked. That's why I took matters into my own hands and did plenty of research until I created a chocolate Genoise sponge cake that feels soft and light even when its batter is made without butter or oil…

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Peach Goodness

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Spiced Peach Snacking Cake

I love how this Spiced Peach Snacking Cake carries me from summer to fall. This cake uses juicy fresh peaches and wraps them in a buttery, spiced crumb that almost melts into the peaches. A pretty fan of peaches and a scatter of almond slices on top are all the decoration your cake needs. It's a celebration of late summer with a wink to cinnamon season, and a reminder of the beauty of turning seasonal fruit and simple ingredients into something that feels beautiful enough to make a moment out of. You know those are the moments I live for in my kitchen!

I was a bit afraid the first time I made a cake with large pieces of fruit like this. I worried I would end up with a loose crumb puffed up around the sides of the fruit, like what can happen with a traditional creamed butter cake. But mixing the ingredients until the sugar is dissolved creates an incredibly smooth…

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Peach Cheesecake Tart

This Peach Cheesecake Tart is perfect for those occasions when you need something dreamy and summery but still unfussy. It’s made with a pâte sucrée crust and has peaches both at the top and bottom of the cheesecake. A sprinkle of cinnamon sugar at the base and over the peach slices makes them sweeter and juicier. And, as always, the cheesecake filling is creamy and silky, just the way we love it. Serve with a dollop of whipped cream and a few blueberries for extra summer goodness!

What I love about making this tart is that it’s a bit of a project, in the sense that the crust is made in different stages, and the cheesecake also needs a few components prepped in advance. But I enjoy the adrenaline rush of doing all that prep in just a few hours and mentally organizing how I’ll approach each step. That’s where the real fun is for me!…

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Ricotta Peach Upside Down Cake

This Ricotta Peach Upside Down Cake has everything you love in a simple summer bake. It’s buttery and light, with just enough richness to hold up under all that summery fruit. The ricotta in the batter keeps every bite extra moist and fluffy. There’s no caramel to make, just melted butter, sugar, and the natural juices of the peaches doing all the work. The result is a beautiful and mesmerizing peach cake that’s going to be loved by everyone around!

There’s a reason people never get tired of a good upside down cake. Maybe it’s the retro charm, or the fact that you get your fruit and glaze already built in. They’re dramatic in the best way! Every time you flip one, you’re just praying for the best. But beyond that intriguing wow moment, they’re incredibly cozy and comforting. Just a soft, tender, simple cake flavored with the goodness of fresh fruit…

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Peach Crumb Gooey Butter Cake

This Peach Crumb Gooey Butter Cake is a super fun way to mash up two super simple and beloved desserts; a crumb cake and a gooey butter cake! Words cannot describe how incredibly addictive this cake is. The cake layer is rich and dense, reminiscent of a pound cake or a really moist shortbread. The gooey cream cheese layer on top is sticky and sweet and contrast perfectly with the cake. And the crumbly peach layer adds a nice tangy bite to this easy cake. I know you’ll love this cake very, very much. Get ready to be asked for one everywhere you go!

One of the things you’ll love most about this cake is that it doesn't requiere any complicated techniques and uses very simple ingredients. You don’t even need an electric hand mixer! And you may use peaches, nectarines, apricots or plums, whatever fresh stone fruit you have at home...

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Welcome to my kitchen dear friend! Where food is always warm, cherished and made with love. Come along, let’s cook something together!

I started this blog to share how, with cooking and adventuring with fresh and wholesome foods, I learned to celebrate my very own everyday life. As a mother of a special needs girl, it’s a life full of challenges, some uncertainties, but most importantly, full of joy and unconditional love.
Find out how The Yellow Butterfly came to be!

No-bake or barely baked desserts

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No-Bake Black Forest Chocolate Tart

This decadent No-bake Black Forest Chocolate Tart is my reinvention, my own twist on a classic Black Forest Cake. It's an impressive make-ahead dessert created with two types of ganache that gives every slice a lovely contrast of textures, and an easy homemade cherry compote in between. The crust is made with true cocoa powder instead of the typical chocolate cookies for an intense chocolate flavor. It is simple, elegant and incredibly decadent.

I love hoarding cherries when they start to pop around. I love that desserts made with them never end up overly sweet. As soon as I spot them, I take my tiny notebook and start writing all the recipes I want to create…

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No-Bake Blueberry Jam Cheesecake Tart

This No-Bake Blueberry Jam Cheesecake Tart has everything you want in a stunning dessert: a crisp graham crust, a jammy blueberry layer, and a rich cream cheese filling made with no eggs, no gelatin, and no heavy cream. It makes a strikingly beautiful no-bake tart with its golden crust below the purple bluish shiny compote and the bright white custardy cream cheese filling. I promise it will look like it came straight out of a patisserie window, but it was made by you in your very own kitchen!

I love how easy it was to come up with this summery layered blueberry dessert by just thinking about the components of other recipes I already love and make all the time. Those ones that always have your back and never disappoint. What I did was mix and match them in an unexpected way…

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Blueberry Charlotte Cheesecake

A Blueberry Charlotte Cheesecake has to be one of the prettiest no-bake desserts to make. A Charlotte cheesecake is what happens when you combine the elegant and classic French Charlotte cake with the easiness of a no-bake cheesecake and create something completely unique. This creamy and decadent dessert is made without gelatin or condensed milk, can be made ahead of time, and only uses the goodness of real blueberries for its delicate purple color. If you’re looking for an easy but elegant dessert, this is the perfect one for you.

I have to admit that Charlotte cakes used to intimidate me. I think it's such a beautiful dessert, but I always thought it would be tedious and annoying to make. And oh boy, I'm glad it proved me wrong, because you don't even have to turn the oven ON for this one! What makes it look elaborate is its intrinsic shape and layering. You arrange ladyfinger cookies (which are kind of fancy on their own) in a round shape and fill the center with something creamy, making a layer in the center with more ladyfingers soaked in a delicious syrup. The hard work is having to wait one day before tasting it!…

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Classic Easy Tiramisu with Brownie Crust

This tiramisu with a brownie bottom has to be one of the best things I have ever made! What’s not to love about coffee and chocolate together?! The tiramisu is super creamy, silky, and decadent. Even though I use pasteurized eggs, I cooked the egg yolks and egg whites slightly to make it safe for everyone. The brownie bottom, besides adding an amazing chocolate note, creates an incredible contrast in texture to the soft and creamy tiramisu. It’s a wonderful dessert that no one will have enough of!

Why did I add a brownie crust to this classic tiramisu in the first place? Well, the truth is I’ve never been a tiramisu fan. The few ones I had tasted made me think tiramisu wasn’t my kind of dessert. How high were my expectations at Italian restaurants, waiting for that special treat—maybe after a delicious romantic meal—only to be left pretty annoyed about not having ordered something else from the dessert menu. I’ve had my share of bland, dry, watery, or worse, all of those things combined. I knew I had to make my own version and experience for myself that special taste true Italians rave about…

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Guava Puff Pastries

It doesn’t get cozier than some warm Guava Puff Pastries for breakfast!! They’re as simple as guava, puff pastry, and sugar. When puffed and toasted, the flaky dough makes a wonderful contrast to the creamy guava paste. And trust me, you need to sprinkle A LOT of powdered sugar on top for the authentic experience. What can I say, if you know, you know. ;)

For me—and probably for anyone here in Puerto Rico—these traditional pastries are steeped in memories. I keep revisiting them and eating them like that little girl who used to devour them before school, ruining her uniform with powdered sugar all over. Somehow, that was the fun part, and you’d wear that white dust with a bit of pride. It meant you had…

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Extra Creamy Cream Cheese Frosting

My easy cream cheese frosting recipe is extra creamy, extremely velvety and super soft. It’s tart and not overly sweet and it tastes as pure sweet cream cheese. You can make soft designs with it because it’s sturdy enough to hold its shape and doesn’t get runny. By taking care of some details through the steps I’ve managed to work with this cream cheese frosting even if living in a tropical paradise.

That’s right! This cream cheese frosting recipe has stood the test of warm weather. Living in the Caribbean may seem like a fantasy and may make you want to put that #ilivewhereyouvacay hashtag in every…

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The Crumbs

Bite-sized insights for big kitchen wins!
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Are you going to eat those crumbs? I bet you are! Every crumb here is my little note to you, sparking a boost in creativity and confidence in your kitchen!

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A Little Guide to Baking Powder and Soda, So You Can Stop Guessing

We’ve all been there—staring at the baking soda and hoping you can use it instead of the baking powder your recipe is calling for, because that’s exactly what you don’t have in your pantry.

So let this be your go-to guide to finally understand the difference between the two (so you can sound like a total pro if someone ever asks) and have a better idea of when and how you can swap one for the other…

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A Sea of Salts

You may think this is not for you. Or that this salt “crumb” is here by mistake, given that most of my recipes are desserts. But no. Its presence here is very intentional. Because everything needs salt! Even (or dare I say especially) desserts. And for the sake of all my sweet recipes and all the savory ones I intend to share with you, I want you to understand how salt works.

Now, even though I’m not psychic, I know that there’s a big chance that you are using less than you should. I know this because I once used less salt than I needed. We are scared of salting our food too much, and also because of health concerns. But let me give you a nice surprise: salt is not the enemy…

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Different types of sugar

First of all, by no means is this a deep, comprehensive article about the world of sugar. I’m not here to talk about its chemistry or nutritional properties. I’m here to get straight down to business and give you a simple, quick guide to the different types of sugar—just for cooking and baking purposes.

Sugar is one of those pantry staples we use every day, but not all sugars are created equal. Whether you’re baking a cake, dusting a pastry, or just sweetening your morning coffee, trust me that picking the right sugar is key to getting a perfect result. That’s why, when my sister was about to make a cake with confectioner’s sugar because “that was the only sugar she had,” I knew I needed to make this quick guide for all of you. STAT! : )

Let’s break down the basics types of sugar so you can choose the right one every time.

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Know your cakes: an easy guide to cake textures

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Part 1: What Ingredients I use, And Why I Use Them

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Always have it on hand!

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Savory Spring Bites

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Roasted Baby Potatoes with Toasted Pistachios Romesco Sauce

Romesco sauce is a raw sauce traditional from Catalonia, Spain, and uses roasted red bell peppers, tomatoes, almonds, sometimes breadcrumbs, some spice elements and some acidic elements as its base. You can imagine how many versions of Romesco are out there, even in Spain. So I can say that if you have these elements and eat the sauce raw, you may call it a Romesco or Romesco inspired sauce. This raw sauce is super flavorful and goes wonderful with grilled or broiled fish or veggies. And my version has a few tweaks from the original ingredients for an updated but still delicious take on the wonderful Romesco sauce.

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Confit Garlic Bread Rolls with Spinach and Cheese

I’m taking everything we love about this classic recipe (buttery, garlicky and so indulgent) and giving it a little upgrade! These Cheesy Confit Garlic Spinach Bread Rolls are soft, plush, and filled with sautéed spinach, toasted pine nuts, and melty cheese—but what really makes them special is the garlic confit. Instead of just tossing in minced garlic, I slow-cook whole cloves in olive oil until they’re caramelized, golden, and completely mellow. The kind of mellow that fills your kitchen with a beautiful, buttery, nutty smell that makes you want to dip a piece of bread in the pan before you’ve even finished the recipe.

You’ll be surprised at how easy it is to make the garlic confit. It just asks for time and a little bit of patience while your kitchen transforms into the coziest place to be. You just have to submerge garlic cloves in olive oil and let a very low-temperature oven do its magic…

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Onion and Cheese Puff Pastry Pinwheels

These golden and flaky onion and cheese pinwheels are so fun and full of so much flavor! They are buttery, crisp, and loaded with caramelized onions, fresh herbs and melty cheese. They are easily made and you only need 1 hour from start to finish. The best part is that you can store them in the fridge and reheat in the oven when you need to grab a quick breakfast or salty snack without compromising on flavor. That’s never negotiable!

First of all, yes, these are a homemade copycat of those Costco onion and cheese pinwheels that everyone is taking about. Or at least everyone on my FY page ; ) They have been taking the internet by storm and if you’ve ever wandered past the bakery section at Costco, you probably have already seen these magical golden pastries that everyone…

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Onions and Cheese Puff Pastry Potato Tarts

These flaky and golden onion and cheese puff pastry potato tarts are very simple and super easy to make! I used store-bought frozen puff pastry to make my life a bit easier. Each tart has a layer of creamy cream cheese with lots of fresh herbs, melt-in-your mouth sweet sautéed onions, a mixture of fontina and white cheddar cheeses and thin slices of creamy and waxy Yukon golden potatoes. They are so perfect and so delicious!

What I love about these tarts is that they are made with very simple and basic ingredients that, because I know you, I know you already have most of them in your fridge. And if you don’t, don’t worry because it’s just a matter…

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Twice Sautéed, Twice Salted Crispy Potatoes

These sautéed potatoes have the crispiest surface and the softest center! They’re one of my favorite things to cook and eat! The reason they’re impossibly crispy and soft at the same time is because they’re first slow cooked in olive oil, kind of a confit, making the potatoes tender on the inside, and then cooked in high heat to finish up sealing that crispy outside. Each potato bite is decadent and so flavorful! Do you ever thought you’ll be talking about potatoes the same way you talk about ice cream? After you make these, you definitely will!

It was in high school when I tasted the most amazing plate of potatoes. Way better than French fries!! I was at a friend’s house and her mother made them for us as a snack. After trying them I was curious about…

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Summery Bakes

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Spiced Peach Snacking Cake

I love how this Spiced Peach Snacking Cake carries me from summer to fall. This cake uses juicy fresh peaches and wraps them in a buttery, spiced crumb that almost melts into the peaches. A pretty fan of peaches and a scatter of almond slices on top are all the decoration your cake needs. It's a celebration of late summer with a wink to cinnamon season, and a reminder of the beauty of turning seasonal fruit and simple ingredients into something that feels beautiful enough to make a moment out of. You know those are the moments I live for in my kitchen!

I was a bit afraid the first time I made a cake with large pieces of fruit like this. I worried I would end up with a loose crumb puffed up around the sides of the fruit, like what can happen with a traditional creamed butter cake. But mixing the ingredients until the sugar is dissolved creates an incredibly smooth…

Read more →

Cherry Tomato Whipped Ricotta Tart

You may already be feeling the summery vibes with this Cherry Tomato Whipped Ricotta Tart. I used my homemade buttery pie crust and fill it with a velvety whipped ricotta lightly seasoned with herbs. Using cherry tomatoes instead of tomato slices in this savory ricotta tart not only makes it look striking but also does intentional work here. Serve this rich tart with a lime pepper arugula salad or roasted chicken and you'll have created a perfect summer plate!

When I think about a tomato tart, I immediately set my mind in an outdoor summer light lunch, crisp white wine already served. I love how they're light but always feel elevated at the same time. I love making one when I want to have a special but unfussy time at home, no screens or watches around…

Read more →

Strawberry Cheesecake Tart

If you call yourself a strawberry lover, this Strawberry Cheesecake Tart is perfect for you! Strawberries aren't here just for decoration, they're the star of the show, and they show up twice, doing two completely different jobs. I made it on a golden, buttery graham cracker crust that adds a nice contrast to every bite, and topped it with a luscious soft meringue that's cooked before it ever touches the tart, so it won't weep or deflate over your cheesecake and ruin your bright masterpiece.

Even if everyone swoons over this strawberry cheesecake like it took you all day, here's the truth: every single component, the crust, the compote, the filling, the topping, the meringue, is simple on its own. It's only when they all come together that the whole thing turns into something worth swooning over…

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Recipe Index

Feeling clueless about what to cook?! That’s soooo wonderful! Because when we are clueless we can get to a place full of endless possibilities. Browse my RECIPE INDEX to find something exciting to make. I promise you, you’ll find something positively scrumptious!