Tres Leches Layer Cake

Tres Leches Layer Cake

Stacking layers and homemade toasted almond milk ups the ante on one of Mexico’s favorite desserts. I’ll admit this beauty is a project, but what a tasty one. You can spread the work out over a couple of days. Begin by making the Toasted Almond Milk (recipe follows)—just don’t drink all of it before making the cake batter and the soaking liquid. Also, that same day, make the caramelized white chocolate and ganache. If you’d rather skip the time-consuming (but easy) step of caramelizing the chocolate yourself, see the TIP below. Lastly, be sure to thoroughly chill the cake before frosting. Serves 8

Ingredients:

Caramelized White Chocolate Ganache
2 pkgs (each 170 g) white chocolate, chopped
¾ cup (175 mL) whipping cream
Pinch salt
Cake
Butter for buttering tins
1¾  cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
2¼  tsp (11 mL) baking powder
3 eggs, plus 1 egg yolk
1¼  cups (310 mL) sugar
1 tsp (5 mL) vanilla extract or paste
2/3  cup (150 mL) Toasted Almond Milk
To Assemble
¼ tsp (1 mL) ground cinnamon
1 tsp (5 mL) vanilla extract or paste
1 cup (250 mL) Toasted Almond Milk
1 can (150 mL) evaporated milk
¼  cup (60 mL) sweetened condensed milk
1¼  cups (310 mL) whipping cream

Directions:

For the caramelized white chocolate ganache, preheat oven to 275°F (135°C).

Spread the chocolate out on a clean baking sheet and bake on the middle rack of the oven for 40 to 50 minutes, stirring every 6 to 7 minutes, until it has the color of peanut butter.

Add cream to a medium-size glass bowl and bring to a boil in the microwave; scrape warm chocolate into a bowl. Whisk until smooth, add salt and let cool. Cover the bowl and leave at room temperature for up to 2 days.

For the cake, preheat the oven to 350°F (180°C). Butter three 8-inch (20-cm) round cake tins.

In a small bowl, whisk together flour, salt and baking powder. In a separate large bowl, combine eggs, egg yolk, sugar and vanilla. Using an electric mixer on medium-high, beat until sugar is dissolved and mixture has quadrupled in volume, 6 to 7 minutes. Add half the flour mixture and beat on low until just combined. Add almond milk and once again beat until combined. Mix in the remaining flour mixture.

Divide batter between the prepared cake tins. Tip or swirl the pans to evenly distribute batter and bake in the centre of the oven for 24 to 27 minutes or until a cake tester comes out clean.

Let cakes rest in tins for 15 minutes then turn out onto a large baking sheet (or 2 if necessary). Cool to room temperature.

To assemble, whisk together cinnamon, vanilla extract, almond milk, evaporated milk and sweetened condensed milk in a medium bowl. Using a fork, poke holes in the tops of each cake layer. Spoon the milk mixture in equal quantity over each. Let stand for 10 minutes.

Gently reheat the reserved white chocolate ganache in the microwave until just spreadable but not liquid. Measure out ¼ cup (60 mL) and add to a medium bowl along with the whipping cream; refrigerate.

Carefully transfer one of the cake layers to a serving platter or cake stand. Top with half of the remaining ganache and spread out just shy of the edge using an offset spatula. Top with another cake layer and repeat covering with the remaining ganache. Put final cake layer over top, cover and refrigerate until thoroughly chilled, about 3 hours.

When ready to serve, whip reserved cream and ganache mixture to stiff peaks. Frost the cake with cream, and serve.

Keto Brown Butter Pecan Muffins

  

Keto Brown Butter Pecan Muffins

Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.

Ingredients:

Ingredients
1/2 cup butter
1 1/2 cups almond flour
1 cup pecan flour (or more almond flour)
1/2 cup brown sugar replacement erythritol recommended
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/3 cup almond milk (or other liquid)
2/3 cup chopped pecans
Directions
Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool. 

Preheat the oven to 350ºF and line a standard muffin pan with silicone or parchment liners. 

In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt. 

Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.

Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans. 

Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.

Banana Overnight Overnight Oats

         Banana Pudding Overnight Oats
Inspired by easy banana pudding, our banana pudding overnight oats are a creamy, flavorful way to start your day. This recipe combines the wholesome goodness of oats with the nostalgic taste of banana pudding, for a breakfast that’s not only nutritious but also super satisfying. It’s perfect for those busy mornings when you want something quick yet indulgent.

Overnight oats are a brilliant solution for anyone with a hectic schedule. You simply mix the ingredients the night before, let them sit in the fridge, and wake up to a ready-to-eat breakfast. The addition of banana pudding mix gives these oats a fun twist, making them taste just like a classic Southern dessert.

Ingredients 

You NeedRolled Oats – These are the star of the show! They provide a hearty and nutritious base for our overnight oats. We love using rolled oats because they soak up the flavors beautifully overnight.

Almond Milk (or your choice of milk) – This adds a creamy texture to the oats. Almond milk is our go-to for its subtle nutty flavor, but any milk will work well.

Chia SeedsThese tiny seeds are packed with nutrients and help to thicken 691e oats. We add chia seeds for their fantastic texture and their hearty benefitsInstant 

Vanilla Pudding Mix – This is the secret ingredient that adds sweetness and creaminess without any extra effort.

Creamy Peanut Butter – A spoonful of peanut butter adds protein and a delicious nutty flavor. It makes the oats extra rich and satisfying.

How to Make Banana Pudding Overnight Oats:

Mix the Base. In a mason jar or bowl, combine rolled oats, almond milk, chia seeds, instant vanilla pudding mix, and creamy peanut butter. Stir until well combined.

Add Optional Ingredients. If using, add chocolate chips and a drizzle of maple syrup to the mixture. Stir again to ensure everything is evenly distributed.

Refrigerate Overnight. Cover your jar or bowl and place it in the refrigerator. Let the oats soak and thicken overnight.

Add Sliced Bananas. In the morning, give the oats a good stir and top with Sliced bananas.

Instant Vanilla Pudding Mix – This is the secret ingredient that adds sweetness and creaminess without any extra effort.

Creamy Peanut Butter – A spoonful of peanut butter adds protein and a delicious nutty flavor. It makes the oats extra rich and satisfying.

Chocolate Chips (optional) – If you’re in the mood for a bit of indulgence, chocolate chips are a fun, sweet addition. 

Maple Syrup – Drizzle this on top to sweeten your oats naturally.

Skinny Shake

 

Skinny Shake

Have you tried the Skinny Shake before? It tastes like a Wendy's Frosty:

Ingredients:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa Powder
1/3 of a Banana
Blend

Tres Leches Pancakes

Tres Leches Pancakes

These tres leches pancakes are a mouthwatering and easy way to combine your love for tres leches cake with light and fluffy pancakes. They're indulgent, but perfect for a special occasion, upscale breakfast, or brunch. How about a Holiday with company?

Ingredients:
Sauce:
2/3 cup sweetened condensed milk
1/2 cup evaporated milk
1/3 cup half and half
Pancakes:
1 (15.25 oz) box French vanilla cake mix (such as Betty Crocker     

    Super Moist French Vanilla Cake Mix)
1 1/4 cups almond milk
3 large eggs, lightly beaten
4 tablespoons vegetable oil, divided
1/2 cup whipped cream, or as needed (optional)
1/4 teaspoon ground cinnamon, or as needed (optional)

Directions
Combine sweetened condensed milk, evaporated milk, and half and half in a small saucepan and set over medium heat. Bring to a boil, stirring constantly for 3 to 4 minutes. Remove from heat and let cool. This is a sauce, not a syrup, so consistency will be on the thinner side.

Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.

Heat a large skillet or griddle over medium heat, and lightly coat with remaining vegetable oil. Add 1/4 cup of the batter for each pancake. Cook until edges begin to puff up, small bubbles appear, pop, and leave small holes, 2 to 3 minutes. Flip pancakes and cook until golden brown on the other side, about 2 minutes more.

Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.

Cook's Note:   The tres leches sauce is very sweet, so I’d suggest that you start with just a drizzle, taste, and add more if desired. This recipe yields 18 to 20 pancakes.

Chia Pudding ~ Low Carb Foods

Chia Pudding

 1/4 C of organic black chia seeds  

1/2 C of unsweetened almond milk. 

Stir together with 1/2 T brown sugar Truvia and

1/2 tsp of vanilla.

Into the fridge. Stir up later(3.5 hr) or more. Add more milk if needed, heat in the microwave 1.5 min, and add 

a handful of chopped pecans, and some blueberries!! I love it!!!

Healthy Cookies!

  

     Healthy Cookies

Ingredients:
3 mashed bananas (ripe),
1/3 cup apple sauce,
2 cups oats,
1/4 cup almond milk,
1/4 cup raisins or nuts,
1 cup good chocolate chunks,
1 tsp vanilla,
1 tsp cinnamon.

Directions:

Preheat oven to 350 degrees. 

Mix bananas and apple sauce, almond milk, cinnamon and vanilla, mix well.

Add raisins or nuts, and chocolate chips.

Bake for 15-20 minutes. NO ADDED SUGAR!

Skinny Shake

 Skinny Shake 

It tastes like a Wendy's frosty:

Ingredients

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Minty Hot Cocoa

Minty Hot Cocoa

Make this warm cup of cocoa for a rich, satisfying treat that is lower in fat and sugar than traditional hot cocoa.  It is also dairy free and has no refined sugar.  To change up the flavor, skip the mint tea and add a dash of vanilla or almond extract.  Substitute a different non dairy milk or dairy milk for the almond milk if you like.

*

Ingredients:

1 cup unsweetened almond milk

1 peppermint  tea bag

1 tablespoon cocoa powder

1 tablespoon honey

pinch of sea salt

*

Directions:

Warm the almond milk in a small saucepan over medium-low heat with the tea bag.  Add the cocoa powder, honey, and sea salt, and stir to warm evenly.  Do not boil.  When drink is hot, remove the tea bag and serve in a mug.  Make 1 serving.

Chia Almond Pudding

Chia Almond Pudding

I saw chia seeds in the bulk food aisle of my grocery store when I was buying my Thanksgiving meal groceries.  All I could think of was cha-cha-cha-chia!  Then I learned the seeds are filled with protein and fiber and were first used by the Aztec Indians to thicken foods.  This article I am posting appeared in my hometown paper.  I also found another recipe for their use which I will post tomorrow.

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Chia-Almond Pudding

Top this pudding with whipped cream and a sprinkle of chia seeds. Or drizzle it with a bit of honey or agave syrup.
Start to finish: Overnight (5 minutes active)
Servings: 4 

Ingredients:
2 cups vanilla almond milk
1 1/2 tablespoons chia seeds
Zest of 1 lemon
1/2 teaspoon cinnamon
Pinch of salt

Directions:
In a medium bowl, combine all ingredients. Stir well. Leave the bowl on the counter and stir once a minute for about 10 minutes. This prevents the seeds from clumping as they absorb liquid. Cover and refrigerate the bowl for at least 6 hours, or ideally overnight. When you think of it, give the pudding a stir.