Tres Leches Cake



Originating in Central America, this 3 milks [tres leches] cake [Pastel de Tres Leches] has sped its way into becoming one of my favorite cakes. I can’t believe how easy it was to make it.

It all started with an idea for a dinner party to celebrate the end of summer. Think tequila lime chicken skewers, fresh corn, grilled sausages, mojitos and tabouleh. The tequila and mojitos inspired this dessert idea. Fate had also peppered my past month with brief flirtatious encounters with this dessert – a recipe in a magazine, a photo of it in another book and an ex-supermodel’s restaurant featuring it as her signature dessert.

I had to make it.

After much research into various recipes, I decided to go the easy route. I used cake mix. Diehard bakers, look away now!

Here’s how I made this moist and flavorful beauty:

Use a box of cake mix [yellow or white] to bake a cake in a 9″ by 13″ pan. Poke holes all over the cake and let it cool in pan.

Mix half a can of evaporated milk, half a can of condensed milk and about 3/4 cup of half & half together. Spike it with some rum – I used about 1/2 cup of spiced dark rum.

Spoon mixture evenly over cake, let the mixture soak into the cake in the refrigerator for about 2 hours. The longer the better, but it has to be in the fridge since it has that much milk.

Ice with whipped cream [some vanilla essence and 1 tbsp sugar]. Serve with some fruit on the side. I used sliced kiwi fruit and it offset it pretty well.

“Esa tarta estaba absolutamente deliciosa!”

Cinnamon Cardamom Sugar Palmiers

Lazy me didn’t make puff pastry from scratch for these carmelized palmiers. I used Pepperidge Farm’s puff pastry sheets, some cardamom sugar, cinnamon, some egg and out came these cute delicious palmiers.

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A good recipe here.

Chewy Chocolate Chip Cookies

Although 2nd after the Oreo, in the list of most favorite cookies, the chocolate chip cookie is still well-loved in our household. Especially the sticky chewy kind.

Using Alton’s slightly modified version of the famous Toll House cookie recipe, we have cookies that might invite the Cookie Monster.

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Cooooooooookie!

Green Tea & Bread

More recovery food. Green tea ice cream sandwich. The warm savory bread with the sweet richness of green tea ice cream. Ice cream sandwiches bring back memories of being a kid and growing up in Singapore. Definitely brought me to my happy place.

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In other breaking news, I fired Simkins for eating wasabi peas in front of me, knowing I couldn’t have any with my lack of teeth.

Tea & Scones

Inspired by ljc’s UK fare of scones and Welsh Rarebit, I found some scone mix at the store and made up some of these lovelies to accompany my tea. Mike whipped up some heavy cream for some pseudo double devon cream.


Fresh from the oven


Scone mix & Rhubard Raspberry Preserves


Happiness on a plate

Guittard Baking Chips

Green Mint Chips_3.jpg Guess what I found at Bartell’s? Baking chips from Guittard. For those of you who haven’t heard of Guittard, there is an interesting history about the company which is now located in Burlingame, CA.

I refrained from getting some but now I know where I can find these the next time I plan to make some cookies. The mint chips in tiny cute green pellets stood out. There are so many other flavors though.

My mum would love the cappucino ones and I know a few who would adore the butterscotch ones.

Mint Chocolate Chip Cookies

While browsing through the aisles of a convenience store, I found 10oz bag of Andes Creme de Menthe baking chips for 99 cents. Some mint chocolate chip cookies were in order, I told my friend. She nodded gleefully.

I used the recipe right off the bag of the baking chips…this sort of reminds me of how Phoebe [in Friends], touted her chocolate chip cookie recipe as an heirloom recipe handed down to her from her dead grandmother [fans of Friends correct me here if I’m wrong].

Anyhow, here are the cookies and the recipe:

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Sugar High Fridays #4: Nuts

I had some slivered almonds left over from my Mexican Wedding Cookies so I decided to make something with them for this issue of Sugar High Fridays, started by Domestic Goddess Jennifer. This round is hosted by no one other than Seattle Bon Vivant’s Viv.

For my entry, I decided to make Linzer Torte Bars.

Stephanie Jaworski @ Joy of Baking:”Linzertorte which is one of Austria’s most famous desserts. Believed to have originated from the City of Linz, written recipes began to appear in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with preserves (traditionally black currant) and then topped with a lattice crust.”

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I really enjoy how the richness of the crust contrasts with the tartness of the raspberry preserves.

Holiday Goodies

We leave tomorrow night for San Jose but I had a couple of things to make for my co-workers. We have a Santa Socks event tomorrow. Everyone gets a bag to decorate and for a week or so, you are the keeper of the bag as each person makes something. This bag is meant for someone else in your group – and at the end of the Santa Socks event, your someone gets their nicely-decorated bag and the goodies that everyone else has contributed to the bag. I think it’s a great way to share some holiday cheer.

Tonight, I baked Mexican Wedding Cookies/Russian Tea Cakes – they hold a special place in my heart because we gave them out as wedding favors.

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I also made a big batch of peppermint marshmallows – found in the current issue of Martha Stewart Living – as I mentioned before.

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Mincemeat

For the longest time as a child, whenever my dad mentions mince pies [Kristen explains more in her post], I always thought they were savory. But later on, I found out that there used to be meat in mince pies in addition to dried fruit, spices and congac.

Here is an old James Beard recipe I pulled off the web – for those of you who are interested in looking at its contents. The year of the recipe probably explains why meat is a part of the recipe.

I prefer my mince pies to be without meat. And suet.