Tres Leches Cake with Chantilly Cream

Happy Cinco de Mayo!

Two words describe this cake.

GET OUT....  GET OUT!

Ok, that is four.  But seriously, this cake is shout it from the street good!

Last year, I made tres leches cupcakes that were not only dry, but sticky.   A true disappointment since this cake should be extremely moist.  This year, I went simple and went with a recipe from "The Joy of Cooking".  There weren't a ton of ingredients and this took me about 10 minutes to put together.  In my book...there is nothing more simple!

Not only is this cake moist like a sponge when you bite into it, but it melts in your mouth!  I know this cake traditionally has maraschino cherries on top, but truthfully, I don't like them.  I put cinnamon on the top, instead.  In fact, the first time I had this cake, 2 years ago at Forest Grill in Birmingham (February 20th to be exact) it also had cinnamon on top, and was so amazing, I went into labor.  (I know...it wasn't the cake...just sheer coincidence, but it's something I will always remember as being 'my last meal').

This cake will definitely have to be on a rotation because to bust this cake out for only Cinco de Mayo would be too sinful.

Now, GET OUT of here and make this cake!

Ole'!















Tres Leches Cake
recipe derived from: "The Joy of Cooking"


Sift together in a small bowl:
1 cup flour
2 teaspoons baking powder

In a separate bowl mix until fluffy and light yellow:
4 egg yolks
1 cup sugar
Then-after beating, add 1/4 cup whole milk.  Beat again until combined.

In a clean separate bowl, beat until stiff peaks:
3 egg whites
pinch cream of tartar

In a separate bowl mix together, and set aside:
1/2 cup heavy cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk

Directions:
Preheat oven to 350.

Fold the dry ingredients with the egg yolk ingredients just until about combined.  Then fold in the egg white mixture in 2 portions.  Fold gently, just until the whites are mixed in.

Pour batter in a greased 9x9 pan or 11x7 pan.  Bake for about 25-30 minutes until a toothpick comes out clean and cake springs back.  Mine took about 28 minutes.  Let the cake cool for about 10 minutes in the pan.  Poke holes in the cake about an inch apart with a toothpick.  Pour 3-milk mixture over the top, leaving about 1/8th of a cup leftover (I did because it seemed to be soaked enough) making sure to get all the corners and sides.  Cover pan with plastic wrap and put it in the refrigerator for an hour or overnight.

Slice squares and plate.  Top with Chantilly cream (recipe below) and sprinkle cinnamon on top, serve immediately after topping with cream.


Chantilly Cream
1.5 cups heavy whipping cream
2.5 tablespoons confectioners sugar

Directions:
Whip cream until soft peaks, add confectioners' sugar.  Mix again until combined.

Corn and Cheese Stuffed Crepes with Poblano Cream

I used to spend a lot of time watching Food Network. Lately, I haven't had much time for TV, let alone something that would require more than 10 seconds of my attention. Over the holiday break, I caught a few episodes and nearly every show featured breakfast. I love trying new breakfast recipes just to break free from the traditional eggs and toast on Sunday mornings.

This recipe really caught my eye because I LOVE mexican for breakfast. (Okay its probably safe to say that I really love Mexican food in general). This recipe takes a bit of time in the morning but there are several steps and you could probably break them up doing some of them the night before. Each step is very easy and quick to do.

Crepes getting ready to go in the oven

The crepes turned out great! I left out the onions because my husband is allergic but I would definitely keep those in the sauce. I also mixed hot sauce with non fat Greek yogurt instead of sour cream. I also sprinkled with feta on top.

Cooks tip: To char the poblanos put them over the gas stove and turn as needed. Once charred, put them in a sealed plastic bag to steam for 10 minutes.

Charred Poblanos- just scrape the char marks off with a knife

Enjoy!

For the recipe, click here.

Huevos Rancheros and My Favorite Restaurant Breakfast

The weekend will soon be here and it’s time for a great weekend breakfast recipe!

Whenever my husband and I go out to breakfast, one of my favorite things to order is huevos rancheros (I really just like Mexican style breakfast for that matter). But these days, we have been eating in a lot more and I have had to try to figure out how to recreate some of my restaurant favorites.

Making this is rather easy and you can adjust the tastes to your liking. I top mine with different things, depending on what I have in the house. I had left over chipotle chilies, a lonely avocado and a large container of yogurt just begging to be used. I threw in some salsa and black beans and I was well on my way to a great restaurant style breakfast.

Dig in!!

Huevos Rancheros

2 Flour or Corn Tortillas
5 eggs
2 tablespoons milk
¼ cup shredded cheese (you can you a blend or cheddar-whatever you like)
Vegetable oil or Canola oil for cooking the tortillas

Serve along the side: Yogurt/Sour cream, Sliced Avocados, salsa, shredded lettuce, and black beans

Chipotle Cream:
1 teaspoon chipotle chili in adobo sauce, deseeded and diced (these come canned)
½ cup sour cream or plain yogurt
Pinch of salt
-Mix together in a blender or food processor until completely smooth

Avocado Cream:
1 Avocado
½ cup sour cream or plain yogurt
Pinch of salt
-Mix together in a blender or food processor until completely smooth

Directions for Huevos Rancheros:
1. In a large skillet, on medium/high, heat oil and toast the tortillas on each side for about 30 seconds each.
2. In a small bowl whisk together eggs and milk. Scramble eggs on a non-stick skillet adding the cheese towards the end to melt.
3. To assemble: Place tortilla on plate, top with lettuce (if using), then black beans, place the eggs with cheese on top. You can top with any sides you like such as: sour cream, avocado cream, chipotle cream, salsa, cilantro, etc.