Sunday, November 6, 2016

Tres Leches Cake


I'm not so much a chocolate cake person, so the idea of a vanilla cake soaked in creamy milk sounds amazing to me. It's reminiscent of tiramisu but without the espresso powder and a bit more creamy.

Tres Leches is translated to "three milks" but "tres leches" sounds so much more fancy, so the entire world outside of Latin America is going with this term. The three milks include 1) evaporated milk, 2) sweetened condensed milk and 3) heavy cream. Those are the tres leches that you use to soak the cake in. If you want to be technical about it, there are actually quatro leches as there is a fourth milk used in the cake itself. Either way, this cake is not for the lactose intolerant.

I searched around for different recipes and when we planned another family Mexican dinner night, I made it for dessert. This Pioneer Woman recipe is what I went with and she has thorough step by step instructions on her blog.

I'll show you just a few steps. After baking the cake, you turn it out on a platter. I let it cool for a while and then mixed the milks to pour over and let it soak for an hour or so. 



After the milks soaked in completely, I whipped up the cream with some sugar and vanilla and spread it on top. 


It was the perfect dessert to follow taco night and it was a hit with the kids. What kid wouldn't want creamy cake with whipped cream and a cherry on top? I'm not a huge fan of the maraschino cherries, but they are a very pretty contrast to the stark white cake. So, enjoy dessert with a cherry on top. 




Sunday, August 21, 2016

Lemon Bars with Olive Oil and Sea Salt



I love the classic lemon bar, but this particular New York Times recipe was unique and I love anything with sea salt. They definitely have a richer and more complex flavor and the sea salt sprinkled on top sure brings it out. They are very rich in flavor and texture though, so I cut mine into little bit size squares and loaded them with flaky Maldon sea salt.

The one cautionary advice with these is to make them on a not so humid day.  The olive oil in the recipe makes them softer and likely to break down much easier on a warmer day. However, sunny summer days just seem the right time to make a bright lemony dessert. So, bake away and turn the A/C on.