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.

Key Lime Pie

Key Lime Pie

This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.

Ingredients:

Crust

3 cups (750 mL) chocolate cookie crumbs 

1 cup (250 mL) sweetened coconut 

½ tsp (2 mL) fine salt 

¾ cup (175 mL) unsalted butter

Filling

Two 300 mL tins condensed milk 

12 pasteurized egg yolks 

1½ cups (375 mL) fresh lime juice 

4½ tsp (22 mL) lime zest

Candied Lime Slices

2 limes 

1 cup (250 mL) sugar 

1 cup (250 mL) water 

Sugar for sprinkling

Directions:

Crust, preheat oven to 375ºF (190ºC).

Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.

Filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.

Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.

Top cake with candied lime slices and serve.  Serves 10 to 12

La Lechera

La Lechera

Inspired by the legendary tequila-based eggnog from Portland’s now-shuttered Clyde Common, this recipe is a mash-up of old and new traditions, including the use of condensed milk.    Makes 12 drinks 

Ingredients:
12 eggs, separated
3/4 cup (175 mL) superfine granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
1/2 tsp (2 mL) salt
3 tbsp (45 mL) condensed milk
1 1/4 cups (310 mL) añejo tequila
1 1/2 cups (375 mL) dry amontillado sherry, 

3 cups (750 mL) whipping cream
1 cup (750 mL) whole milk

Directions:
In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside.

In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mixture until fully integrated. Transfer to an airtight container. Refrigerate overnight.

Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop.  Makes 12 drinks

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.

Strawberry Mascarpone Tiramisu

Strawberry Mascarpone Tiramisu

Ingredients:
4 cups sliced fresh strawberries
1/2 cup sugar
3 T. Chambord or raspberry syrup
2-3 oz. pkg. ladyfingers
3/4 cup canned sweetened condensed milk
8 oz. mascarpone cheese
2 cups heavy whipping cream, divided use
1 tsp. vanilla
1/2 cup shaved semisweet or white chocolate 

8 fresh strawberries, for garnish

Directions
Combine strawberries, sugar and liqueur or syrup in a large bowl. Cover and refrigerate for 1 hour. With a potato masher lightly crush the strawberries. Set aside for later use.

Separate ladyfinger sections leading the individual cakes attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass dish. Spoon on half the strawberries with juices.

With mixer, gradually beat condensed milk into the mascarpone. Add 1 1/4 cups of the whipping cream, and vanilla. Beat until soft peaks form. Spoon half over the strawberries and spread evenly.

Top cream with remaining ladyfingers and repeat with remaining strawberries and cream mixture. Cover and refrigerate 4 hours to set. Whip remaining cream and spread over the top; sprinkle with chocolate and top with strawberries.        Serves 8

Cranberry Coconut Macaroons

       

Cranberry Coconut Macaroons

This recipe was shared with me by my neighbor, Nancy. It is a cookie that one is never enough. Your holiday guests or recipients will request the recipe. It will be an annual holiday treat.
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:
Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well. Add condensed milk and vanilla, mix well until combined. Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.

Bake at 300 degrees for 26 to 30 minutes or until evenly browned. Cool on baking sheets. Makes about 5 dozen.

Reduce baking time 18 to 20 minutes. Check cookies at 20 minutes for even browning and add more time if necessary

 *To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

No Churn Vietnamese Iced Coffee Ice Cream

Vietnamese Iced Coffee In ice Cream Form!

Servings: 4 (makes about 2 cups)
Prep Time: 10 Minutes

Total Time: 10 Minutes, plus 5 to 6 hours to freeze

Ingredients:
1-1/2 to 2 teaspoons vanilla extract
Brimming 2 tablespoons instant espresso powder
Fine sea salt
1 cup heavy whipping cream
Brimming 1/3 cup full-fat sweetened condensed milk
Scant 1 tablespoon molasses


Directions:
In a medium bowl combine: 

1½ teaspoons of the vanilla 

the espresso 

a pinch of salt  

Stir to mix well it will seem slightly sludgy. 

Add the cream, 

condensed milk, 

molasses. 

Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.

With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. 

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.

STEP-BY-STEP INSTRUCTIONS

In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.

Add the cream, condensed milk, and molasses.

Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit out at room temperature for a few minutes before scooping.

Mango Royale Pie

Mango Royale Pie

Ingredients:
¾ cups unsalted butter (1 1/2 stick)
2 sleeves graham crackers (about 9 1/2 ounces)
2 cups heavy whipping cream
½ cup sweetened condensed milk
6 to 8 soft ripe Manila mangoes (a.k.a. Ataulfo or Champagne) or 3 to 4 soft ripe large mangoes (Haden or Kent)
1 to 2 tablespoons lime juice (optional)

Directions:
In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.

Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.

Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.

Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.

Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.

Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.

Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.

Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.

To serve, let thaw in the fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

Caramel Candy

Five Ingredient Caramels

When it comes to our sweet tooth, we’re not usually too discerning when it comes to how we satisfy our cravings. However, there is one treat that never fails to make us feel good and we just found out there’s an easier way than ever to make it at home! Homemade caramel usually involves using a candy thermometer and being ridiculously attentive to make sure the sugar doesn’t burn and the cream doesn’t bubble over and burn us. With our new version though, all you need is five ingredients (really only 4) and the ability to stir for 10 minutes…if you can do that, you can have these deliciously sweet and perfectly chewy caramels in no time!

Yield: 4 dozen
Ingredients: 

2 cups sweetened condensed milk
1 cup (2 sticks) unsalted butter
3/4 cup sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract
sea salt, optional

Directions:
Line a 9 X 9 baking dish with parchment paper having a two inch overhang.

Place a medium saucepan over medium heat and combine butter and sugar until butter is melted and sugar dissolved.

Stir in condensed milk and corn syrup, and bring to a boil. Continue to stir constantly and reduce heat to low. Cook mixture until it’s an amber color, about 8 minutes.

Stir in vanilla extract and cook for another 1-2 minutes, or until caramel is a deep amber color.

Pour into lined baking dish, sprinkle with sea salt (if using) and let cool.

Once set, slice caramel into thin strips. Wrap caramels in wax paper or serve as is!

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.

Chocolate Dipped Macaroons

Chocolate Dipped Macaroons

Ingredients:
14 ounces, (weight) sweetened coconut
14 ounces, fluid sweetened, Condensed Milk
2 large egg whites
½ teaspoons vanilla
¼ teaspoons salt
½ cup melted semi-sweet chocolate chips for dipping   

Directions:
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 

 

In a large bowl, mix the coconut, condensed milk, salt and vanilla. In another bowl whip the egg whites.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Carefully fold egg whites into the coconut mixture. Spoon onto a cookie sheet and bake until golden, about 25 minutes.