Saturday, January 28, 2012

Tres Leches Cake From Table For Two...

Bake Your Day - expressing my love for food, for people, for life.

great web-site...great recipe...

Friday, January 27, 2012

Tres Leches Cake From Table For Two

Most of you know that today my husband and I are packing up a moving truck and moving to the heart of our city. Our boxes are packed, our friends and family are so excited to help out and I’m dying to get my mixer back on my counter. I’m excited to get back to cooking and baking in my new kitchen but while I’m busy with the move, I am sharing a couple of my favorite bloggers with you. Today, we have Julie from Table for Two. I met Julie a while back and we instantly connected. So much so that I think we might be sisters separated at birth. We even share the same guilty food pleasure (french fries!) I hope you enjoy her post today, I can’t wait to make this cake! ~C.
Hi Bake Your Day fans! I’m Julie over at Table for Two where I blog about my culinary adventures and my everyday life with my other half. Cassie asked me to do a guest post for her today and I happily accepted. I was thrilled!! It was such an honor to receive that email from Cassie askingme to guest post for her. Cassie and I have known each other for a while now. I started my blog last spring and I think I found her immediately through jumping around various bloggers’ blog rolls. I’m so glad that I “met” Cassie. She’s one of the sweetest, most caring, and fun person to talk to. I love reading her blog. Right off the bat, Cassie made it to my Google Reader list and I look forward to all her entries!
We have yet to cross paths with one another but we both agree that we were meant to be friends. So much so that we’ve now started texting each other and are trying to plan a girls weekend in KC! See, this is what I love about the food blogging community. We all share our passion for food and our love for sharing and inspiring others. This community is the best. I’ve “met” some of the nicest and most amazing people that I’m sure to be friends with for life. It just stinks that everyone lives all over the country — but that’s what planes and trips are made for ;)
When Cassie asked me to guest post for her, my mind started to race as to what I should make. I finally settled on tres leches cake. Why? I had been meaning to make this for quite sometime and I had never gotten around to doing so. Perfect time to do it :) I hope you all indulge a little and enjoy this amazing cake. Bring some for your coworkers :) or eat it all yourself. I don’t judge ;)
Thank you, Cassie for having me on your blog today! Good luck with your upcoming move! Xo – Julie

Tres Leches Cake

Yield: 12 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes


for the cake:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs, separated
1 cup sugar, divided
1 tsp. vanilla extract
1/3 cup whole milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
for the icing:
1/2 pint heavy cream, for whipping
1 1/2 Tbs. Sugar


Preheat oven to 350 degrees and liberally spray a 9 x 13 inch pan with cooking spray. Combine flour, baking powder, and salt in a large bowl. Set aside.
In the bowl of a stand mixer, beat the egg yolks with 3/4 cup of sugar on high speed until they're pale yellow. Then mix in the whole milk and vanilla.
Gently pour the yolk mixture over the flour mixture and stir gently until all are combined.
Wash the stand mixer bowl and beat the egg whites on high speed until soft peaks form. Turn the speed down a little to add in the remaining 1/4 cup of sugar then turn it back up to high to beat until the egg whites are stiff but not dry.
Fold the egg white mixture into the batter very gently until just combined. Pour into prepared baking pan and spread to even out the surface.
Bake for 35-45 minutes, or until a toothpick comes out clean. Turn the cake out onto a rimmed platter and allow to cool.
In the meantime, combine condensed milk, evaporated milk, and heavy cream in a small pitcher and mix together.
When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but 1 cup of the milk mixture. I actually ended up using all but 3/4 cup but you can determine whether or not you want more milk in the cake :)
Allow the cake to absorb the milk mixture for about 30 minutes in the fridge (I like eating my tres leches cake cold).
While you're waiting, you can make your icing! Whip 1/2 pint of heaving cream with 1 1/2 tbsp. of sugar until thick and spreadable -- like whipped cream! Spread over the surface of the cake and top with maraschino cherries (in my instance, I didn't have any so I used a raspberry, ha!).
Cut into squares and serve.
Inspired by The Pioneer Woman

Monday, January 16, 2012

Pumpkin Waffles...

yum, yum, yum...found this at 'my bizzy kitchen'...

pumpkin waffles (made 16 pancakes )
  • 2.5 cups white flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger (loved the addition of this btw)
  • 2 eggs
  • 1/2 cup egg whites
  • 1 cup pumpkin puree
Mix the dry ingredients together.  Add remaining ingredients and stir until all the flour is combined.  Let the batter sit for 15 minutes.
Heat up your waffle maker (mine heats up in about 5 minutes) and cook for 4-6 minutes.  Serve with fresh fruit and pancake syrup.

Saturday, January 14, 2012

"We must be willing to give up the life

 we've planned for the life that is waiting 

 for us."

a lesson i'm still learning...

such a to-do...

seems this year was very long and full of trials and tribulations...hopefully on the right track now...

a recipe for healing...


mexican chicken soup...

years ago a friend gave me a recipe for a spicy chicken vegetable's been tried and tested and adapted over the years, but with all the recipes i post, i hope you will make it your own...add, subtract, enhance...

the basics...
1 large onion, diced
1 full stalk of celery, chopped
3 large or 6 small carrots, chopped
2 T. of butter or oil
saute until ingredients start to soften...

4 large potatoes, peeled and diced large...
3 cloves of garlic, smashed...
3 large fresh tomatoes chopped or 1 can of diced or crushed tomatoes...
add to veggies...

i use cooked chicken, if using raw chicken, now is the time to introduce it...i use cooked because soup is a great way to use left-overs...depending on what you have and are using, anywhere from 1 cup-2 cups of chicken...

cover and let sweat...

add liquid, chicken, veggie broth or plain water, i like chicken broth, but who doesn't?...VEGANS and VEG-HEADS that's who!...i've adapted this recipe many times for non-meat eating friends...

salt, pepper, garlic powder or salt if you didn't add fresh...
you can add even more flavor by adding ground cumin and chili powder, but that's another story...

2 large jalapenos, diced finely...
large bunch of cilantro, washed, cleaned and chopped...
add to pot...

at this point cover and let flavors blend...
check seasonings...

serve with corn tortillas or cornbread...

Saturday, December 31, 2011

Homemade Tamales...

yummly always has the best ideas...check out the site for full stuff...
In Hispanic culture, it is traditional to make a big batch of tamales around Christmas and New Years to give as gifts and share with friends.  Families gather together to help make the tamales – preparing the masa, filling them with cheeses, meats, and vegetables, wrapping them in corn husk, steaming them – and of course, unwrapping them and enjoying them withfresh salsa verde and sour cream! If you’ve never made your own tamales, now is a great time to adopt this delicious tradition in your home.

Carnitas Tamales in Pipian Sauce (from Sweet Bites)Carnitas Tamales in Pipian Sauce

Tamale Bites (from a spicy perspective)Tamale Bites

Pork Loin, Chicken, and Beef Tamales (from Cooking on the Side)Pork Loin, Chicken, and Beef Tamales

Tamales de Frijoles Refritos (from Persephone’s Kitchen)Tamales de Frijoles Refritos

Roast Corn and Goat Cheese Tamales (from Christopher Cina)Roast Corn and Goat Cheese Tamales

Beef Tamale Pie (from easier than pie)Beef Tamale Pie

Tamales Verde (from a little bit of Spain in Iowa)Tamales Verde

Chocolate Caramel Tamales (from pastry studio)Chocolate Caramel Tamales

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