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. 

Super-Silky Pumpkin Pie With Brown-Butter Crust

Super Silky Pumpkin Pie 

With Brown-Butter Crust

This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Ingredients:

Brown-Butter Crust:
1/2 cup (125 mL) unsalted butter
1 1/4 cups (310 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) kosher salt
1 large egg yolk
1 tbsp (15 mL) ice-cold water

Filling:
2 cups (500 mL) pumpkin purée (not pumpkin pie
   filling)
1 large egg
2 large egg yolks
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) heavy cream
3/4 cup (175 mL) sweetened condensed milk
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) freshly grated nutmeg
1/8 tsp (0.5 mL) ground cloves
Generous pinch of kosher salt

Directions:                                                                                           Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours.

Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball.

Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes.

 Meanwhile, preheat oven to 350°F (177°C).

When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes.

Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt.

When baked shell has cooled, pour pumpkin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool completely. When cool, refrigerate until chilled and firm.    Makes 10 servings

Coconut-Lemon Macaroons

Coconut-Lemon Macaroons

A citrus twist gives these sweet macaroons a pie-like vibe, while the finishing touch of salt makes them as addictive as cookies. Swap out the lemon for lime if you wish. There’s a bit of delicious oozing at the bottom of the macaroons, but those caramelized bits were my guests’ favourite part! If you want picture perfect macaroons, simply snip around the bottoms to trim.

Ingredients:
1 egg white
2 tbsp (30 mL) lemon zest
½ cup (125 mL) sweetened condensed milk
2 cups (500 mL) sweetened shredded coconut
Pinch coarse sea salt

Directions:
Preheat oven to 325°F (160°C).

Whisk together egg white, zest and sweetened condensed milk. Stir in coconut until thoroughly combined.

Line a cookie sheet with parchment paper. Spoon 12 heaping tablespoons of coconut mixture, each placed 1 inch (2.5 cm) apart, on cookie sheet. Sprinkle with salt. 

Bake the macaroons until golden, about 20 minutes, and let cool completely before serving. Lovely served with vanilla ice cream or lemon gelato.    Makes 12 macaroons

Homemade Coffee Creamer

 Homemade Coffee Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe of:

14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible flavor combinations:

French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Coconut Brigadeiros ~ Double Chocolate Brigadeiros

Brigadeiros

Coconut Brigadeiros  

Make Double Chocolate Brigadeiros (recipe follows), but omit cocoa and chocolate from filling and replace with 3/4 cup (175 ­mL) unsweetened shredded coconut and 1/2 ­cup (125 ­mL) coconut milk. Mix an additional 3/4 cup (175 mL) unsweetened shredded coconut with pink food colouring in a resealable bag or place 3/4 cup (175 ­mL) finely chopped unsalted pistachios on a small plate. Set aside. Roll finished filling in pink coconut or pistachios.
Makes 30 truffles

Double Chocolate Brigadeiros

Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.

2 tbsp (30 mL) unsalted butter, plus more for greasing
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) unsweetened cocoa powder
Pinch kosher salt
1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips
1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes


In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 ­minutes.

Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 ­hours.

Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles    By Soo Kim

Cranberry Coconut Macaroons

Cranberry Coconut Macaroons

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.

*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.

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

Dulce dee Leche

Ingredients:

• one 8-10oz (300-400ml) can Sweetened Condensed Milk
• water to cover

Directions:

1. Prepare the pressure cooker by adding the trivet and steamer basket. Place the can on the steamer basket, being careful that it does not touch the sides or base of the pressure cooker. Do not skip this step. The can not
2. be in direct contact with the super-heated base or sides of the pressure cooker.
3. 
4. Fill the pressure cooker with enough water to cover the can. Put the can on its side to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker
5. Close the lid and set the valve to pressure cooking position. 
6. Electric pressure cookers: Cook for 15 minutes at high pressure. 
   Stovetop pressure cookers: Lock the lid and cook for 20 minutes at high pressure.When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own. For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker to initiate the natural release.
7. When the pressure cooker unlocks, do not remove the lid. Delicately set the pressure cooker aside and let it cool overnight - do not remove the can from the cooker or attempt to open it while it is warm.
8. The next day, when completely cool, the can can be stored as-is or opened to used in your favorite recipe. Transfer to a plastic container and freeze any un-used portion for up to three months.
9. If the dulce de leche is too stiff, simply warm the desired amount in a small pan with a spoon or two of milk to soften it to the desired consistency.
10. 
    Yeilds 1 can

Note: Should the can of condensed milk be larger than the pressure cooker, come in a tube, or be home-made, the contents can be poured into a glass jar suitable for pressure canning. The procedure is almost the same except that the water in the cooker should reach the level of the contents of the jar (you will not be able to submerge it because of the air in the jar). Do not store as-is. Refrigerate or transfer to a plastic container to freeze until ready to use.

Follow the rest of the procedure and precautions as written.

Microwave Caramels

Microwave Caramels

Ingredients

¼ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup corn syrup (Karo Syrup)
¼ teaspoon salt
½ cup sweetened condensed milk
Optional Toppings
Salt
Chocolate

Directions:
Note: This mixture gets very hot.  Make sure there are no children around when you make this recipe.

Mix all ingredients in a large microwave safe bowl.  The mixture will bubble up.

Microwave on high for 6 to 7 minutes, stirring every 90 seconds.  

Pour into a small buttered dish and allow to cool completely.  

Cut into small squares.  If desired, drizzle with chocolate and a sprinkle of sea salt.

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Note: This mixture gets ver

Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.
Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl)