Tres Leches Cake

Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

One of my favorite cakes of all time is Cafe Latte's Turtle Cake. You know the one--a rich chocolate cake topped with  chocolate ganache, caramel sauce, and plenty of toasted pecans. Cafe Latte is located in St. Paul, MN., and I have been lucky enough to have had the original Turtle Cake. To. Die. For. What's really cool, is that everyone can make this Turtle Cake at home, since Cafe Latte shared the recipe with the public several years ago. I'll admit it--it was my favorite cake--until I met Cafe Latte's Tres Leches Cake.....

My favorite cake--until I met the Tres Leches Cake...

Tres Leches Cake, literally "three milks" cake, is just that. A spongy vanilla cake soaked with a mixture of cream and sweetened condensed milk, then topped with whipped cream...it's like eating clouds. Vanilla clouds. Whereas the Turtle cake is dense and rich, the Tres Leches cake is light and....rich. The only problem? There was no recipe. This one was not shared with the public. I was pretty sure the secret was locked in a vault. Oh sure, recipes for Tres Leches cake are everywhere...but not that one. Cafe Latte brilliantly shared the Turtle Cake Recipe, lured me in, tempted me with the Tres Leches Cake, and then kept it a secret. Or so they thought.

The other day, I did another quick search of the Internet for the recipe and there it was! The caption definitely made reference to Cafe Latte, but on closer inspection, the recipe actually came from someone named Joe. Now, whether Joe really had his hands on Cafe Latte's recipe (could Joe, or Joe's wife, be an employee?), I don't know. I do know that whoever wrote down the ingredients must have halved the recipe. It was all good though-- and with a little tweaking--dare I say it?--I made a Cafe Latte Tres Leches Cake!

Tres Leches Cake (inspired by Cafe Latte, adapted from Joe's Email)
Printable Recipe

Cake Layer:

1/4 cup oil

3/4 cup granulated sugar

2 Eggs

1 tsp. vanilla extract

1 Cup flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup buttermilk

Soaking Liquid:

1/2 of a (14 oz) can of sweetened condensed milk

1 cup half-and-half

1/4 tsp vanilla

Frosting:

2 cups heavy whipping cream

2 tablespoons powdered sugar

1/2 tsp. vanilla

Raspberries or Sugared Cranberries for garnish

Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).

In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the egg mixture. Slowly add the buttermilk, mixing until well blended.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched. Remove from oven and cool for at least ten minutes before removing from pan. Carefully, cut the cake in half, horizontally. Place each half sliced side up on a rack to cool completely. While the cake is cooling, whisk together the sweetened condensed milk and the half/half. Slowly pour the liquid over each half of the cake. Cover and chill for several hours.

When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar. Place one of the cake halves on a serving plate, cut side up. Spread whipped cream over the top of the cake layer, and then top with the second cake half. Frost the top and the sides of the cake with the remaining whipped cream. Garnish with raspberries or sugared cranberries, if desired.   

Can you believe how easy this is? Just whip up the cake in a large bowl....

You can see from the indent that I used one of those pans with the whatchamacallit scrape thing on the bottom. It made getting the cake out in one piece really easy. 

Don't the cranberries make it look all holiday-like?

Making the sugared cranberries is a piece of cake. HeHe. Simply bring 1 cup of water and 1 cup of sugar to a simmer (make sure the sugar is dissolved, but don't boil...simmer). Place 1-2 cups of fresh cranberries in a bowl. Pour the hot sugar/water over the cranberries. Cover and chill for several hours or overnight.

When the cranberries are chilled, drain the liquid (save it, if you use simple syrup in your drinks), and roll the cranberries in fine sugar. Let them dry on a cookie sheet for at least one hour.

Store extra cranberries in an airtight container.

Yes, I believe the code has been cracked.

Now take a look at what everyone else is making! :)

Christmas Coconut Cake by Kim of Cravings of a Lunatic

Cranberry Coffee Cake by Jen of Juanita's Cocina

Holly Topped White Cupcakes by That Skinny Chick Can Bake

Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street

Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker

Cranberry-Walnut Coffecake by Isabelle of Crumb

Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts

Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie

Reindeer Cupcakes by Ramona of Curry and Comfort

Whiskey Nut Fruitcake by Heather of Girlichef

Tres Leches Cake by Cathy of The Dutch Baker's Daughter

Monkey Bread Cupcakes by Chung-Ah of Damn Delicious

Apple Peanut Butter Muffins

So, I got to thinking---apples and peanut butter are really a tasty little treat, right? Well then, they would make a terrific combo in a muffin. Yes. Yes they would. Yes they do.

I've said it before...Minnesota has the very best apples. These are Honeygolds. They are a cross between a Golden Delicious and a Haralson. In 1960, the Honeygold was crossed with a Macoun. Their lovechild was the Honeycrisp!

You may recall that my husband and I went apple picking a couple of weeks ago. I still have apples to use! Not only that, we bought a couple jars of peanut butter at Costco. Jars may not be the best term. Drums. Drums of peanut butter. Apple Peanut Butter Muffins were meant to be.

Use a cookie scoop to get the batter in the tins..much less messy.

This time, instead of chopping up the fruit, I grated the apples, peels and all (I did core them). It's easy if you use a food processor...or a salad shooter. 

Apples and cinnamon = yum. Apples and peanut butter = yum. Apples, cinnamon, and peanut butter = Holy Cow!

Apple Peanut Butter Muffins

Printable Recipe

2 cups all purpose flour

1 cup sugar, divided

2 teaspoons baking powder

2 1/2 teaspoons cinnamon, divided

1/2 teaspoon salt

1 1/2 cups shredded apples (about 2 medium)

1 cup low fat buttermilk

1/2 cup creamy peanut butter

1/4 cup coconut or canola oil

1 egg, slightly beaten

1 teaspoon vanilla

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with cupcake liners.

In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, 2 teaspoons cinnamon, and salt. In another bowl, stir together the shredded apples, buttermilk, peanut butter, oil, egg, and vanilla. Combine the wet ingredients with the dry, stirring until just mixed, being careful to not over beat. Spoon the batter into the muffin tins. Combine the remaining sugar and cinnamon and sprinkle evenly over the muffin tops.

Bake for 18-20 minutes, or until the tops spring back when lightly touched. Cool on a wire rack.

Of course, twelve muffins are a few too many to have around the house. These freeze really well. In fact, they are almost better after a day or so...the flavors meld together. For a quick breakfast, just grab one from the freezer and nuke for about 30 seconds. 

Apples, peanut butter, cinnamon, coconut oil...these are on the road to healthy. A few more tweaks and we'll be there. Perhaps, next time I'll try some whole wheat flour and a little less sugar. Or maybe not. It's hard to mess with success. :)

Peanut Butter-Banana Dark Chocolate Chunk Muffins

So, now I'm trying my hand at a "healthier" muffin. Peanut butter is replacing the butter, a banana is replacing some of the sugar, and I've even added a little whole wheat flour. The motivation? Well, besides wanting needing to cut back on some excessiveness going on with my own diet, I also feel a little responsible for my hubby's need for healthier eating. So there. Of course, it helped that I received an overnight package with some remarkable organic chocolate from Green & Black's. Take a peek at this treasure:

Am I lucky, or what? The variety is awesome--besides the Milk Chocolate and the Espresso that you see front and center, there is a 70% Dark Chocolate, a Mint Chocolate, a Toffee Milk Chocolate, an Almond Milk Chocolate, a 60% Dark Chocolate with Cherries, and a 60% Chocolate with Ginger. And this was just my sample...there are more kinds available at the store. But, I digress...back to the muffins...

The package of chocolate came on Tuesday. Wednesday morning, before work, I was already elbow deep into the muffin recipe, just so that I could start using chocolate. :) I made it up as I went along, so if you notice anything needs a little tweaking, be my guest.

Peanut Butter-Banana Dark Chocolate Chunk Muffins

Printable Recipe

1 cup all purpose flour

¾ cup white whole wheat flour

¼ cup packed brown sugar, plus 2 tablespoons for topping

2 teaspoons baking powder

1 teaspoon cinnamon, plus a dash for topping

1 (3.5 oz) bar Green & Black’s® Dark Chocolate, coarsely chopped

1 egg, slightly beaten

1 (6 oz) container plain Greek yogurt

½ cup low-fat buttermilk

1 ripe banana, mashed

½ cup peanut butter

1 teaspoon vanilla

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together the flours, 1/4 cup brown sugar, baking powder, and cinnamon. Stir in the chocolate pieces and set aside.

I felt a little like Charlie in the Chocolate Factory, opening that beautiful golden wrapper.

In a small bowl, blend the egg, yogurt, buttermilk, banana, peanut butter and vanilla until smooth. Add to the dry mixture and gently fold together, just until moistened, being careful not to over-mix. Use a cookie scoop to spoon the batter into the muffin cups. Stir the remaining sugar with a dash of cinnamon and sprinkle evenly over the muffin tops.

Bake for 22-25 minutes, or until the tops of the muffins spring back when lightly touched. Remove from oven an cool on cooling rack. Serve warm, if desired.

Considering that I had just minutes to spare, before leaving for work, I think these muffins turned out pretty well. Next time, I may try a tad more peanut butter, because I didn't taste it in the muffin, but overall I was pleased with the taste. The chocolate was really the star--it chopped easily, and it had deep, chocolaty flavor that lent itself well to the banana and the brown sugar. As a bonus, I didn't feel guilty about any of the ingredients...antioxidants galore! These will be made again.

As for the chocolate, I was impressed with Green & Black's background. Certified organic, Green & Black's also uses Fair Trade practices. Now, I'm looking forward to trying the other flavors, particularly the Dark Chocolate with Cherries.

For more information on Green & Black's Chocolate, visit them online at http://www.greenandblacks.com/us/ or on their Facebook page, where you can enter one of their monthly contests.

In the final analysis, I've found that healthy can also be tasty. And what better way to celebrate healthy than with some rich, dark chocolate?

Disclosure: I was given samples of Green & Black's Chocolate for the purpose of review. All opinions are my own.

Blackberry-Lemon Muffins

Blackberry-Lemon Muffins

I was thinking of maybe having a "muffin Monday" segment on my blog, but (whoops!) it's Tuesday Wednesday. Does it count that I made them on Sunday? Really, who cares? These are terrific any day of the week and, since it is now just my husband and me at home, I like to bake up a batch to put in the freezer. While they are at their best warm from the oven, it's nice to be able to pull one out in the morning before work.

Who couldn't resist making blackberry muffins when presented with these beautiful berries?

Blackberry-Lemon Muffins

Printable Recipe

2 cups all purpose flour
3/4 cup granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blackberries
1 egg, slightly beaten
1 (6 oz) container lemon Greek yogurt
1/2 cup buttermilk
2 teaspoons freshly grated lemon peel
1/2 cup unsalted butter, melted
1 teaspoon lemon extract

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt; fold in the blackberries and set aside.

Combine the egg, yogurt, buttermilk, lemon peel in a microwave safe bowl or measuring cup. Microwave for 20-30 seconds, until just warmed to room temperature. Stir in the melted butter.

Add the liquid mixture to the dry and gently mix together until just blended, being careful not to over mix. Spoon the batter into the muffin cups and sprinkle the remaining sugar over the tops.

Bake muffins for 18-20 minutes, or until the tops spring back when lightly touched. Cool for 10 minutes before serving.

A cookie scoop makes it easy to distribute the batter.

If you prefer even more of a lemon flavor, omit the sugar topping and glaze the warm muffins with a mixture of powdered sugar and lemon juice.

You might see a pattern with my muffins...the addition of Greek yogurt and buttermilk. I like to use the flavored yogurts to compliment the flavor of the muffin, but you could sub plain. The buttermilk simply gives the muffins a great texture.

Blackberry-Lemon might just be my favorite combination so far, but don't think I'm finished with the whole muffin theme....there are a whole bunch of flavors whirling through my brain. I'm even thinking of some savory versions. What kinds of muffins do you like?

Carrot Cake Pancakes with Ginger-Maple Cream

It's that time of the month for another Improv! If you're not familiar, each month Kristen from Frugal Antics of a Harried Homemaker hosts a little party with a theme. This month the theme is Carrots and Ginger.

Why is it that I keep thinking that I have these really cool original ideas, only to find that they've been done? Again, when I googled my idea, it was all over the place. Carrot Cake Pancakes, indeed. Thank goodness they are good enough to repeat. Plus--these have ginger!!

Carrot Cake Pancakes with Ginger-Maple Cream

Printable Recipe

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk, room temperature

4 tablespoons unsalted butter, melted, plus more for the griddle

1 (8 oz) can crushed pineapple, well drained

1 cup finely shredded carrots

1 tablespoon grated fresh ginger

Heat a griddle on medium-high. Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in a medium bowl.In another medium bowl, add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Mix in carrots, pineapple and ginger. Add to flour mixture and stir with a wooden spoon until just combined. Batter should have small to medium lumps.

I found it easy to grate the ginger with a Microplane grater.

Mush the pineapple in a strainer with a spoon--then give the juice to someone you love.

Remember not to over mix. Small lumps are a good thing.

Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart.  When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 

You could just top them with some syrup at this point, but why not take it to a new level?

Ginger-Maple Cream Sauce (inspired by The Pioneer Woman)

1-1/2 cup heavy cream

1/3 cup pure maple syrup

3 tablespoons light corn syrup

½ teaspoon cinnamon

1 teaspoon freshly grated ginger

Combine the cream, maple syrup, corn syrup, cinnamon, and ginger in a small, heavy saucepan. Heat on medium-low, stirring constantly, until the mixture comes to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the mixture is reduced and thickened. Serve warm over pancakes. Or add some bourbon and serve over bread pudding.

If it looks familiar, it's because I used this (minus the cinnamon and ginger) with some added whiskey to pour over my Green Apple Pie. 

Be sure to click on some of the other links to see what everyone has been busy cooking!

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Sweet Potato Scones with Dried Cherries and Spiced Date Butter....No Sugar Added!

WooHoo--it's time for the North Carolina SweetPotatoes Blogger's Recipe Contest. Last year, if you recall, I went a little sweet potato crazy, making such things as Sweet Potato Bruschetta and (my personal favorite) Green Eggs and Yam. While I didn't win, I had such a good time with it that I was hoping to give it another try.

The challenge this year from the North Carolina Sweet Potato Commission: Create healthy foods using sweet potatoes. As much as I like butter and sugar (and sweet potatoes!), this one is a hard one for me. Luckily, we are still in the healthy eating mode at our house, so it was easy to get approval from the family on my ideas. Since desserts are my thing, I thought I'd give the "sweets" category a try. No sugar or sugar substitutes allowed. Yikes.

Sweet Potato Scones with Dried Cherries and Spiced Date Butter

Printable Recipe

1 large sweet potato, baked, cooled, peeled and mashed (a little over a cup)

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 cup white whole wheat flour

1-1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup dried tart cherries

Preheat oven to 350 degrees F.

In a medium bowl, combine the sweet potato, buttermilk, canola oil, vanilla and cinnamon. Sift or whisk together the white whole wheat flour and one cup of the all purpose flour, salt and baking soda in a large bowl. Mix in the dried cherries and then add the sweet potato mixture. Stir together until well blended, adding enough of the remaining flour to make a stiff dough.

I baked the sweet potato -a large one- at 400 degrees for about 1 hour and 15 minutes. I used most of it in the recipe, a little over a cup.

I couldn't very well use cream and butter for a "healthy" recipe, so I chose canola oil and buttermilk. The buttermilk combines with the baking soda to give the scones a nice lift.

I'm a whisker not a sifter...mainly because I need a new sifter. Be sure to blend it well, so you don't bite into a slew of baking soda...icky.

The cherries added a nice bit of sweetness.

Turn the dough onto a lightly floured surface and knead for just a few seconds. Divide the dough in half and pat each half into a circle, about 6 inches in diameter. Place the circles of dough on a large baking sheet lined with a silpat or parchment paper. Cut each circle into 8 wedges and separate slightly.

I cut them into 6 sections, but I would have preferred them a tad smaller.

Bake scones for 25-28 minutes, or until lightly browned. Serve warm or room temperature with a dollop of spiced date butter.

These are good enough to eat on their own, but if you like them a bit sweeter, try the date butter.

For the date butter, combine 1 (8 oz) package of dates with a cup of water in a small saucepan. Add 1 cinnamon stick and ¼ teaspoon ginger. Bring to a boil, reduce heat and simmer for 20-25 minutes, until very soft, adding additional water if needed. Place the cooked dates in a food processor and blend until smooth. Refrigerate any leftovers.

Making the date butter was so easy! Add whatever spices you like. I kept it simple with a cinnamon stick and a bit of ginger.

 

Even with the whole wheat flour, the sweet potatoes keep these scones from being dry. And they taste even better the next day.

What should I try next? I'm thinking a vegetarian entree. What healthy sweet potato meal would you make?