Tre Leches Cake

Tre Leches Cake

The name “Tres Leches” literally translates to “three milks” in English, but that description doesn’t do enough to capture the magnificence of this cake.

Ingredients:

Cake

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup granulated sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
½ cup whole milk
Milk Mixture

1 can sweetened condensed milk 14 ounce 
1 can evaporated milk 12 ounce 
 ½ cup heavy whipping cream
 Topping

2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon Cinnamon for garnish

Directions:
Preheat the oven to 350℉. Lightly butter a 9×13 pan. Set aside.

In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated

Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.

Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.

In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.

Poke holes all over the top of the cooled cake.

Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.

With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.

Refrigerate any leftovers. 

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.

Pum_kin Cheesecake Pie

      

Pum-kin Cheesecake Pie

This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Warm pumpkin spices and creamy cheesecake complement each other beautifully. This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert.

Ingredients:

Gingersnap Crust

1 1/4 cups (191g) gingersnap cookie crumbs*

1/4 cup (30g) All-Purpose Flour
1/4 teaspoon ginger
2 tablespoons (28g) light brown sugar, packed
4 tablespoons (57g) unsalted butter, melted
1/4 teaspoon salt
*Or start by pulverizing 191g (about 27 to 38 cookies, depending on size) gingersnap cookies in the food processor. 

Cheesecake filling

one 8-ounce package (227g) cream cheese, at room temperature
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon Pure Vanilla Extract
Pumpkin filling

1/2 cup (99g) granulated sugar
3/4 teaspoon cinnamon*
3/4 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon allspice*
1/8 teaspoon salt
1 1/4 cups (283g) pumpkin purée
2/3 cup light cream or evaporated milk*
2 large eggs, at room temperature

Directions:

Preheat the oven to 300°F.                                                                             

To make the gingersnap crust:                                                          Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. The crumbs should be the texture of wet sand and hold together when squeezed. (See "tips," below for details on how to make this without a food processor.)

Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9" pie pan.

Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.

To make the cheesecake filling:                                                        Wipe out your food processor. Add the cream cheese and sugar and process until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.) Transfer the cheesecake mixture to the cooled crust, spread into an even layer, and place in the refrigerator to chill while the oven preheats (or at least 25 minutes).

Preheat the oven to 425°F.

To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices, and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling — pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165°F when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.

Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.

Tips from our Bakers
Substitute 2 scant teaspoons of Pumpkin Pie Spice for the cinnamon, ginger, nutmeg, and allspice in the pumpkin filling, if desired.

In place of the light cream or evaporated milk, you can use 1/3 cup (75g) whole milk plus 1/3 cup (75g) heavy cream.

If you prefer a traditional flaky pie crust, omit the gingersnap cookie crust and instead prepare the pastry for a single pie crust, parbake it, and let cool completely before adding the cheesecake filling.

To make the gingersnap crust without a food processor, put the cookies into an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin. Then combine the cookie crumbs with the remaining crust ingredients and mix until it has the texture of wet sand and holds together when squeezed. Press the crumbs into the bottom and up the sides of a 9" pie pan. Mix the cream cheese filling using an electric hand mixer or a stand mixer. Proceed with the recipe as otherwise described.

You’ll have 1/2 cup (113g) pumpkin leftover. It freezes well and makes a great addition to smoothies or oatmeal. Or use it to make a half-batch of Inside-Out Pumpkin Muffins or Pumpkin Cheddar Biscuits.

If using a deep-dish pie pan (one that’s more than 1 1/2" deep), you can increase the pumpkin filling by 1 1/2 times to ensure the pie shell is nicely filled: Use 3/4 cup (149g) sugar, one 15-ounce can pumpkin, 1 cup (227g) light cream or evaporated milk, and 3 eggs.

Farmers Casserole

Farmers Casserole

Ingredients:

3 cups frozen hash browns

3⁄4 cup shredded monterey jack pepper cheese

1 cup cubed cooked ham

1⁄4 cup green onion, well chopped

4 well beaten eggs

1 (12 ounce) can evaporated milk 

1⁄4 teaspoon black pepper

1⁄2 teaspoon salt

Directions:
Grease 2 quart rectangular baking dish.

Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.

Combine milk and eggs and seasonings.
Pour over potatoes and cheese.

Refrigerate over night.

Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

Tornado Cake

1981

Ingredients:

Cake-

2 cups all-purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz. can crushed pineapple

Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Directions:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter.

In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple.

Pour into your baking pan and bake for 40-45 minutes or until golden brown.

When removed from the oven, poke several holes in the cake with the handle of a wooden spoon.

In a medium-sized sauce-pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil.  Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly.

Pour your topping evenly over your cake, slice, and enjoy!

Moist Lemon Chiffon Cake

Moist Lemon Chiffon Cake

Ingredients
1/2 cup fat-free evaporated milk
1/2 cup reduced-fat sour cream
1/4 cup lemon juice
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon lemon extract
2 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup large egg whites (about 7)
1/2 teaspoon cream of tartar
LEMON GLAZE:
1-3/4 cups confectioners' sugar
3 tablespoons lemon juice

Directions

In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. 

Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

Fudge Brownie Pie

Fudge Brownie Pie 

This recipe was voted the best 

Blogger recipe in 2012!!

Ingredients:3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)


Directions:
1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

4. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.