Tag Archives: milk

Tres Leches Cake

06 Tuesday May 2014

Posted by in Baking, Bloggerific, Desserts, Entertaining, Holidays

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Tres LechesHello friends and Happy Cinco Seis de Mayo! Of course, this is one of the best food holidays of the year. I don’t think I’m the only person in the universe who loves to take any opportunity to shove my face with chips, salsa, queso, guac, margaritas or Mexican beer…However, this year I finally tackled a cinco (er, seis) inspired dessert that I have been wanting to try for a very long time. Tres Leches Cake!

The Cake, pre-leches

The Cake, pre-leches

If you have ever heard of Tres Leches, you probably already know it translates to “three milks” even though this cake has more than just 3 dairy products in it. If you are lactose challenged, I’m sorry, this cake is not for you. However if you are willing to take on Tres Leches, it’s pretty damn worth it!

Tres Leches

This cake is most def a “make ahead” recipe, as it gets better with time! The particular recipe I adapted is a very spongy, airy cake that soaks up the decadent leches mixture like a champ. I was kind of skeptical, since you don’t even use butter for this cake (this always seems weird to me) but it turned out delish and was a hit at the pre-cinco get together we had.

Tres Leches

Make this for your next fiesta, it’s a very special treat that you can impress your friends with!

Recipe
Tres Leches Cake
adapted from The Pioneer Woman

Ingredients

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 tsp cinnamon
  • 5 whole Eggs, divided
  • 1 cup Sugar, divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk

For the Leches:

  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • small splash of rum (optional)

For the Topping:

  • 1/2 – 1 pint Heavy Cream, For Whipping (based off of how thick of layer of topping you want, I did about 3/4 pint)
  • 3 Tablespoons powdered Sugar
  • 1 tsp vanilla
  • cinnamon for dusting top of cake (optional)
  • maraschino cherries for topping

Directions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, salt and cinnamon in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 25 to 35 minutes or until a toothpick comes out clean. Mine only took about 30 minutes, it can be tricky but the top should be nice and browned! Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, heavy cream and rum in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. You will probably have some liquid left over, you can discard or save if to add to the cake later, if you’d like.

Allow the cake to absorb the milk mixture for at least 30 minutes or up to a few days. To ice the cake, whip 1/2 – 1 pint (depending on preference) of heavy cream with powdered sugar and vanilla until thick and spreadable.

Spread over the surface of the cake. Sprinkle with cinnamon, if desired. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

 

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Naughty Biscotti

02 Sunday Mar 2014

Posted by in Baking, Breakfast, Cookies, Easy, Entertaining

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Naughty Biscotti

I never really buy biscotti when I’m out at a coffee shop. Usually I’m not super excited about baked goods that are OVERBAKED (in this case, baked twice). Buuuut I think anyone who has ever DIPPED their biscotti into coffee or milk can agree: it’s amazing.

Naughty Biscotti

The rough translation for biscotti is a twice-baked cookie. But it just so happens to be baked in a way you can perfectly dip it! No nonsense with round cookies that don’t fit into your mug…these were made to be dunked.

Naughty Biscotti

It was on a whim that I took a stab at making biscotti. My friend Erin was visiting for the weekend and I wanted to have something good on hand for morning coffee. I knew we’d probably go to a ridiculous brunch in Portland somewhere, so I didn’t want to do anything crazy, just a lil somethin’ somethin’. The cookbooks I had laying around had some enticing recipes, some being actually somewhat HEALTHY (no butter or chocolate!) but I saw these and my mind went directly to NAUGHTY BISCOTTI. When one of your BFF’s comes to visit, you are going to want naughty, not nice, biscotti.

Naughty Biscotti

Results: really easy, REALLY good! The best part is, when you are at home, you can DUNK to your heart’s desire. You don’t have to worry about weird side glances from randos at your extreme dunking obsession. And you get to keep your jammies on. PLUS! Biscotti’s are great gifts, AND they last longer than soft underbaked cookies! It’s a win all around.

Naughty Biscotti

Recipe
Naughty Biscotti
adapted from The Better Homes and Gardens Cookbook
Makes about 24 biscotti

Ingredients

  • 1/2 cup (1 stick) softened butter
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 eggs
  • 1 3/4 cups flour
  • 3/4 cup white chocolate chips
  • 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 375F. Lightly grease a cookie sheet. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in white baking pieces and chocolate pieces.

2. Divide dough in half. Shape into two 9 inch long loaves. Place loaves on prepared cookie sheet. Flatten slightly until about 2 inches wide.

3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near centeres comes out clean. Cool on cookie sheet for at least 1 hour. (You can also wrap the loaves in plastic wrap and let them stand overnight at room temperature).

4. Preheat oven to 325F. Use a serrated knife to cut each loaf diagonally into 1/2 inch slices. Place slices on an ungreased cookie sheet. Bake for 8 minutes. Turn cookies over; bake for 7 to 9 minutes more or until crisp and dry. Cool, and store in an airtight container. Dip in milk or hot coffee.

On cooking for friends, crappy food photos, and being a super unprofessional blogger

05 Friday Apr 2013

Posted by in Baking, Breads, Breakfast, Desserts, Entertaining, Holidays, Main Dish, Uncategorized

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We had guests over Easter weekend, and while most of the time we were ordering pizza and out at select bars, I wanted to make breakfast one morning and contribute to Easter dinner at my aunt’s house.

The Traditional Easter Brunch Sweater, and a throwback to college days with Andre

The Traditional Easter Brunch Sweater, and a throwback to college days with Andre

The problem with blogging and actually cooking for people is you don’t exactly have the time to get the greatest photos. I don’t want to be like, “WAIT!!! STOP EVERYTHING SO I CAN TAKE THIS PERFECT PHOTO BEFORE YOU EAT THIS.” That’s just rude, and really weird to 95% of the population.

Key Lime Bundt

So, what does one do when they don’t have time to test out new recipes and photograph them in a lovely makeshift food photo studio? Continue reading →

Pineapple Malted Milkshake

22 Thursday Mar 2012

Posted by in Desserts, Smoothies & Shakes

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There are some recipes out there that are so fun, so easy, and so unique that I have to try them right away. A pineapple malted milkshake? Definitely covers all three.

I happened to have everything on hand except for the malted milk powder (which I thought was weird and freaked me out) but I went for it anyways. Thank god it’s not the same as Whoppers, because I hate whoppers with a fiery passion that consumes my soul…Ok, that might be a slight over exaggeration…

The milkshake turned out divine, and the malted taste is subtle enough for me to handle. I restrained myself from adding some ice cubes (a must for me on most homemade milkshakes) and next time I would probably add a few to make it a homerun.

Recipe

Pineapple Malted Milkshake

from the Joy the Baker Cookbook

Makes one large milkshake, or two smaller ones

Ingredients

  • 1 cup milk
  • 2 cups vanilla ice cream
  • 3 tbsp. malted milk powder
  • 1/2 tsp. pure vanilla extract
  • 1 cup fresh pineapples chunks

In a blender combine the milk, ice cream, malted milk powder, vanilla, and pineapple. Blend on high until smooth and creamy. Pour into a tall glass and savor the goodness immediately!

Shamrock Shake.

15 Thursday Mar 2012

Posted by in Desserts, Easy, Holidays

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People search far and wide for this shake…but it can easily be made at home.

Move over, McDonald’s. It ain’t that hard to make your own Shamrock Shake at home…and these ingredients are readily available, not just for “A Limited Time Only.”

The first time I ever had a Shamrock Shake was years and years ago…I can’t remember how old I was, but I do remember my mom and I saying, “What is this?” When you have it for the first time, it is hard to pinpoint the exact flavor, it is just good. Oddly enough, once you figure out the ingredients it’s dangerously simple to make at home.

With the cherry on top, it’s really almost a Christmas Shake…

Although not an exact replica of the classic Shamrock Shake, this baby is still good. For me, homemade milkshakes HAVE to be made with some ice. It’s just better that way, and my mom doesn’t lie.

Recipe

Shamrock Shake

Serves 1

Ingredients

  • 3-4 big scoops of good vanilla ice cream
  • 1/2 cup milk
  • 4 ice cubes
  • 1/2 tsp. mint extract
  • 5 drops green food coloring
  • whipped cream and maraschino cherries, for garnish
  1. Add first five ingredients to a blender and blend until thick and smooth. If shake is too thin, add a bit more ice cream. If it’s too thick, add a small splash of milk or another ice cube.
  2. Pour in a glass, add whipped cream and maraschino cherries to the top. Enjoy, and be happy you didn’t sit in the drive thru. 

Gnocchi Night

11 Sunday Mar 2012

Posted by in Main Dish, Pasta

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The perfect winter apartment picnic - homemade gnocchi, salad, fresh bread w/ olive oil & balsamic...WINE

My friend Erin and I have a shared loved for gnocchi – I am pretty sure we could talk about it for hours. We decided to have a gnocchi night awhile back. First, we were just going to do basic, store bought gnocchi (and tons of wine), but suddenly the plan changed to do homemade gnocchi. I was terrified.

But really, there wasn’t much to be terrified of.  We chose a more simple, ricotta-based gnocchi. The little guys actually turned out really well…here’s the rundown:

To start: mix ricotta, egg, and olive oil.

Add parmesan and flour, mix until you can form dough into a ball.

cut the ball of dough like your are slicing a loaf of bread. roll out each slice into a "rope" like pictured above.

This is why I was nervous. I can cook and everything…but when it comes to being crafty, decorating, or trying to make something look pretty, I almost always screw it up.

Once the ropes are formed, cut the individual gnocchi and use a fork to create imprints that will help hold the sauce.

I have to admit, I had a moment of panic where I thought these might be the ugliest gnocchi ever, but I actually think they all turned out kind of cute…maybe?

place the finished gnocchi on a sheet pan lined with wax paper. put it in the freezer for a few minutes to firm them up.

I also need to point out that Erin is amazing and helped out with our Pasta Primavera, and I am a horrible friend and didn’t give her credit where credit was well deserved! This whole gnocchi night happened Thanks to her as well. Love you, girl.

The gnocchi only take a few minutes to cook in boiling water - once they float to the top they are done.

Since we were going all out and making our gnocchi from scratch, we stuck with a really easy and basic alfredo sauce recipe. And because we love anything with heavy cream, butter, and cheese components.

Ready to dive in - the finished ricotta gnocchi in a basic alfredo sauce.

Next time we will make the gnocchi pieces smaller, as we think they will cook a little better and easier that way. Maybe a vodka sauce instead of alfredo. Really, this gnocchi would taste great with just about any sauce.

In the end, homemade gnocchi wasn’t that hard and tasted great! Erin and I were very proud of ourselves, who knows what we will tackle on our next cooking night!

Recipe

Ricotta Gnocchi

from Food52

Serves 4

  • 1 pound fresh whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/4 cup finely grated parmesan cheese
  • salt and pepper
  • 2 cups flour, sifted, plus extra for rolling dough
  1. Add egg to ricotta cheese and oil and mix thoroughly.
  2. Add grated parmesan cheese to mixture and sprinkle with salt and pepper to taste.
  3. Add sifted flour a little at a time and continue to mix thoroughly until dough comes together.
  4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Add more flour as necessary until dough is smooth and no longer sticks to your hands.
  5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
  6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce.
  7. Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a ziplock bag to prevent sticking together.
  8. When ready to prepare, bring a large stockpot of generously salted water to a boil.
  9. Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
  10. Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta. Generously grate parmesan over the top and serve.


    Alfredo Sauce

    from All Recipes

    Serves 4

    Ingredients
    • 1/4 cup butter
    • 1 cup heavy cream
    • 1 clove garlic, crushed
    • 1 1/2 cups freshly grated Parmesan cheese
    • 1/4 cup chopped fresh parsley

    Directions

    1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Cinnamon Almond Fruit Dip

08 Thursday Mar 2012

Posted by in Easy, Healthy, Uncategorized

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Ok, I hesitate to even post this, because it did not turn out as good as I wanted it to be. This is definitely one of those “healthy” alternatives…and yup, it absolutely tastes healthy. Not sinful healthy…Like the kind of healthy a mom is going to give to their kid and the kid will hate it. I suppose it is something you could brainwash your kid into eating though, maybe if the kid has never had the awesome coolwhip/marshmallow cream dip that is fricken amazing.

So why am I even posting this recipe, you ask?

…Because one day I’m guessing I will be that mom who tries to make her kid eat this.

Maybe.

Update: The dip (I am now thinking of calling it a ‘spread’) tastes better on toast or a bagel. Typical, right? Leave it to me to always find a way to erase any healthiness.

Recipe

Cinnamon Almond Fruit Dip

From The Joy of Clean Eating

Ingredients:

  • 1 cup Ricotta Cheese
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1 tsp raw honey
  • 1 tsp low fat milk
  • Fruit of your choice, cut into bite size pieces

Preparation:

  1. Place all of the ingredients except the fruit in a food processor and process until smooth. If the dip is a little too thick add another teaspoon of milk.
  2. Serve with fruit and dip in!

Makes about 1 cup.