Tres Leches Cake

I've always wanted to love Tres Leches Cake but never found it that satisfying. It's usually too mushy and too sweet. I made The Pioneer Woman's recipe and have completely changed my mind. This Tres Leches Cake holds up to the liquid without getting mushy, has great flavor without being too sweet, and is just plain addicting.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream

FOR THE ICING:

• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

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

Combine flour, baking powder, and salt 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 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. I think several hours or over night is better.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Don't even try to use store bought whipped cream. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Blueberry Upside Down Cake

This recipe is just delicious! We ate it both as a dessert and for breakfast, and it was great both ways.

I used frozen blueberries and it came out perfectly.

Since it is a recipe that I found online, credit goes where credit is due.

Thibeault's Table - Blueberry Upside Down Cake Recipe

Fit For a Hero Chocolate Cake

A member of the single's ward made this amazing cake for the luncheon after my brother's, Clark, funeral. I don't think that one person who tasted it didn't rave about how moist, rich, and delicious it was. My mom said, "Lucky is the man who marries the woman who made this cake!" We did our digging and got the recipe. (Now we are those women too so men, count yourselves lucky!) It is now a go-to favorite amongst our family. Clark became a hero to many during his illness and this cake is nothing short of being fit for a hero.

• 1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup sour cream
• 3 eggs
• 6 oz. chocolate chips (3/4 cup)
  

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can't stress this enough! The greasing and flouring are essential for the cake to not stick, so be thorough.

Bake at 350* F. for 40-45 minutes.

When the cake has cooled , drizzle with chocolate glaze, which is made by combining:

• 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla
• 2 Tbsp. hot water
• 6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Raw Strawberry Cheesecake

So this has become our family's favorite recipe. You won't believe it's not cheese. After much trial and error, we finally found a recipe we can't do without. After one bite, you'll want another, and yet, it is so dense that a little goes a long way. This cake will last, and that's a good thing.

Crust

1 Cup Pecans

1 Cup Almonds

1/4 tsp. Salt

4 Medjool Dates, pitted and chopped

Filling

3 Cups Raw Cashew pieces, soaked overnight (or at least 3 hours)

1/2 Cup Agave Syrup

1/4 Cup Water

1/4 Cup Fresh Lime juice

1 tsp. Vanilla (preferably Danncy's Mexican)

3 1/2 Cups of Strawberries

3/4 Cup Coconut Oil, melted

Strawberry Coulis (Fancy word for pureed sauce)

2 Cups Strawberries

3 Tbsp. Agave Syrup

In a food processor, fully grind almonds and pecans. Add dates and salt and keep mixing. A nice dough should form. Press into a cake or pie pan and set aside in a fridge. This solidifies the nut oils a bit. For the filling, in a good blender, combine cashews, water, agave, lime juice and vanilla. A VitaMix is ideal for this if you have one. If not, add the cashews a few at a time along with the strawberries until the mixture is smooth. Scrape down occasionally. Add melted coconut in a steady stream. Pour the filling right over the crust and smooth out. It will look like a smoothie that will never set. Let chill in the fridge for about 4 hours or more. We couldn't wait 4 hours so our center turned out a little gooey. It was still delicious though. When ready to serve, simply puree the strawberries and agave and drizzle over the cake. YUM YUM YUM!

Pumpkin Angel Food Cake with Ginger-Cream Filling

My mother-in-law got this recipe from a quilting class and I decided to try it out. It was a big hit! The ginger flavor is subtle while the pumpkin is light and airy. A different twist for using pumpkin.

Makes 12 servings

Ingredients:

For Cake:
1 box (1-lb) Betty Crocker white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water

For Ginger Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Directions:
1. Move oven rack to lowest position. Heat oven to 350F. In extra-large glass or
metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minutes. Pour into un-greased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes, or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heat-proof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Cut cake horizontally in half to make two even layers. Spread half of the filing on bottom layer; replace top of cake and spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice, if desired.

Easter Egg Shaped Cake- Carrot Version

This recipe is my most favorite for Carrot Cake, it's from the Better Homes and Gardens New Cook Book (the one that looks like a tablecloth for a picnic). However, any cake recipe will make this, even a store bought. To make this cake you need the Pampered Chef Classic Batter Bowl, pictured below, or any large bowl that is oven-safe.

I really wanted to decorate mine like a painted Easter Egg, but I only have one tip for frosting bags, and wasn't 100% sure how much of each color I wanted to do. Since I made it a carrot cake, I figured make it more simple and just do carrots on it. But, the possibilities for decoration are endless!!

So, this post isn't so much about the recipe itself, but how to get the egg shaped cake! I made 2 recipes of the carrot cake, giving me 2 pieces of bowl-shaped cake.

After making and completely cooling the 2 cakes, you will need to cut a small layer off the widest part of the cake (the top while baking) to make it level thus enabling it to sit more flush together.

Next, cut one of the cakes across through the middle, cutting the "top" or narrower part off, set the "top" aside. (This enable the cake to sit flat on the plate, and give the whole shape more of an egg look since eggs don't look the same on both ends.)

Then, you will place the remainder of the cake that you have cut in half on your serving plate with the narrower part on the bottom. Frost the top of the cake. Then, place the other cake on top of this piece, with the narrower part upwards, and TA-DA you have an egg shape.

Continue to frost the outside of the cake, and decorate accordingly! Enjoy.

Best-Ever Carrot Cake

4 beaten eggs

2 cups all-purpose flour

2 cups sugar

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

3 cups finely shredded carrots (lightly packed)

3/4 cup cooking oil

1/2 cups finely chopped pecans, toasted (optional- I usually leave these out)

1 recipe Cream Cheese Frosting (below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour your Batter Bowl that your cake will bake in, and set aside.

In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.

In medium mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared Batter Bowl.

Bake in a 350 degree oven for about an hour, or until a wooden toothpick intserted near the center comes out clean. Cool on wire rack for 10 minutes, remove from pan, and cool completely on racks.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter (1 stick), softened

2 tsp vanilla

6 cups sifted powdered sugar

Beat first 3 ingredients with electric mixer until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in additional sugar to reach spreading consistency.

Valentine's Day Cake

So I've been wanting to post recipes for a while but am just now getting to it. Having a newborn around makes it difficult to get to the computer. But I would like to share this one that I made for my sweet hubby on Valentine's Day. It's super easy. I got the recipe from Alex's mom (Cheryl). I was quite fond of the frosting and adding the sliced berries was my own personal decorative touch. Hope you enjoy my first post. :o)

Valentine's Day Cake:

Cream until fluffy:
3/4 Cup butter
1 3/4 Cups sugar

Add and beat for one minute:
2 eggs
1 teaspoon vanilla
(Danncy Mexican, if you can get it)

Combine separately:
2 Cups unsifted flour
3/4 Cup cocoa
1 1/4 teaspoon baking soda
1/2 teaspoon salt

Add dry mixture to batter alternately with 1 1/3 Cups very cold water, starting and ending with dry ingredients. Pour batter into a fun heart shaped cake pan (I got mine at Walmart for $6) and bake at 350 degrees for 35-40 minutes until done. Cool completely before frosting.

Frosting:

6 Tablespoons butter
1/2 Cup cocoa
2 2/3 Cups unsifted powdered sugar
1/3 Cup milk
1 teaspoon vanilla (Danncy Mexican, if you can get it)

Cream together the butter and cocoa. In a separate container, add the vanilla to the milk. Add the powdered sugar alternately with the milk/vanilla mixture. It's amazing how these few simple ingredients can make such a yummy frosting. Trust me.

Decorate:

I used strawberries because I love the strawberry and chocolate combo. You'll need about 8 medium sized strawberries sliced vertically. Then just get creative. I suppose you could use other fruit if you'd like too. I might try sliced pineapple or raspberries. Any fresh fruit goes well with chocolate. Have fun experimenting.

Blueberry Buttermilk Streusel Coffee Cake

Kristin stumbled upon a food website that is now among my favorites. If I find myself in need of an amazing dessert recipe, I am confident it can be found here.

I tried this hot out of the oven, and was disappointed that it wasn't better. HOWEVER, I took one taste for breakfast in the morning, and was completely converted to this delicious dessert. The rest of the pan hardly made it to the end of the day before I devoured it single-handedly. I will make this one many times, I'm sure. It's a winner!

Recipe and photos courtesy of Stephanie. Click here to view her website.

For the Cake:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup granulated sugar

1/4 cup butter, softened

2 eggs

1 tsp vanilla

1/2 cup buttermilk

1 1/2 teaspoons lemon zest

2 cups fresh or frozen blueberries

For the Streusel:

1/4 cup all purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup cold butter

1. Preheat oven to 375 degrees. Grease a 9 inch pan.

2. Whisk together flour, baking powder, salt and cinnamon. Set aside.

3. In a bowl of an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time until well incorporated. Add vanilla.

4. Slowly add flour mixture, and than buttermilk until just combined. Do not overmix.

5. Stir in blueberries and lemon zest.

6. Pour batter in the pan, it will be slightly thick.

7. Make streusel. Mix sugar, brown sugar, flour, and cinnamon. Add butter and mix with hands, or a pastry blender until mixture is the size pea sized crumbs. Sprinkle evenly over cake batter.

8. Bake for 30-35 minutes* or until a toothpick inserted in the middle of the cake comes out clean.

*For some reason, it took nearly an hour before mine was ready to come out of the oven. Be sure to check for done-ness so you don't end up with a soggy, soupy mess.

BTS Cake

My stepmother makes this once in a blue moon, maybe it's because she and I eat whatever is left over :D

1 box chocolate cake mix- with needed ingredients from the box

1 can sweetened condensed milk
1 jar/bottle caramel ice cream topping
1 bottle chocolate topping
1 container wihpped cream
1 to 2 bars Heath Bar candy bar- smashed

Make the cake according to package directions in 9 x 13 pan. (I would make it in a pan that you would want to serve the cake in since you won't be removing it until serving.) You can stir in some of the smashed Heath bar if desired, I prefer not to.

When cake is still warm, poke holes in cake with chopstick- it works the best. If you don't have one, just use a skinny handle from a wooden spoon. Pour can of milk onto cake, follow by pouring 1/2 of caramel and 1/2 of chocolate sauce on top as well. Sprinkle 1/2 of Heath bar pieces on top.

Let cake cool, mostly (you don't want it cold when served). After cake is cooled, spread cool whip on top. Top with remaining sauces/toppings and sprinkle with remaining Heath bars. Serve immediately!

Warning: this cake will go FAST!!

April's Chocolate Mint Indulgence Cake

This is the cake that I made for Elliot's birthday, and we loved it. I might say also that it is even better the next day. mmm. I actually got the recipe from allrecipes.com, and it is called "Double Chocolate Brownie Cake." Because I made a couple minor changes (which are in italics), Elliot renamed it. You could really do just about anything with this recipe. Add any flavors you like--change the flavors of the cake or pudding...endless possibilities. People have left many suggestions on the allrecipes site. The way I did it is really rich, so it's imperative that there be some vanilla ice cream to "cut the sweetness." I added the recipe I used for the glaze as well.

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 cup sour cream (or plain yogurt, or a combination of the two)
  
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 cups semisweet chocolate chips (I did one cup semisweet and one cup mint chocolate chips--it was just enough mint, not overwhealming)
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool (for a minute or two). note: be sure not to overcook. It might not look done, but test it after 50 minutes. Besides melted chocolate chips, the tester came out clean, and it was perfect.
   
4. Empty cake to platter. If desired, sift some powdered sugar over to top for looks.
   

Satiny Chocolate Glaze for cake

INGREDIENTS

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

DIRECTIONS

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

I'll Have The "Birthday Special" Cake

Birthday's are a special time of year and what better reason to enjoy a cake that is too rich to enjoy on a regular basis. Loy's children order this for their birthday cake every year. My boys had a chance to taste it so have requested it too.

Warning - a favorite beverage is necessary to offset it's sweetness. Mmmmmm!

1 pkg. boxed chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
2 eggs
1 cup chopped peanuts, divided (could use chocolate chips or heath chips for the no-nut lovers)
1 pkg. (8 oz) cream cheese, softened
1 cup peanut butter
1 cup confectioners sugar
1 (14 oz) can sweetened condensed milk
1 1/2 tsp. vanilla
1 (16 oz) carton cool whip - thawed and divided
Chocolate fudge sauce (for ice cream), optional

In mixing bowl, combine dry cake mix, butter, milk, and eggs. Add 3/4 cup chopped peanuts. Spread into greased 9X13 baking pan. Bake at 350* for 30 minutes or until toothpick inserted comes out clean. Cool. In a mixing bowl, beat the cream cheese, peanut butter, powdered sugar, condensed milk, and vanilla until smooth. Fold in 3 cups whipped cream topping. Spread over the cooled cake mix crust, top with remaining whipped cream topping and remaining chopped peanuts (or chocolate chips or heath chips). Drizzle with additional chocolate fudge sauce if desired. Sing, blow out candles, unzip your jeans, and ENJOY!