After taking a two weeks off…Yes, adults need a Spring Break too! It’s already time for Make something Monday! Whoohoo!
It was Tony’s Birthday weekend and because he loves Tres Leches Cake, I thought I’d share with you this Berry (easy peasy) Tres Leches Cake Recipe. I also made this for his birthday Dim Sum Brunch. Tres Leches Cake…It’s not as hard as you may think and it’s YUM!
What are you making this Monday? Whatever it is, may you make it a great Monday and week for that matter.
Here’s my Tres Leches Cake Recipe! Enjoy!!!
Berry Easy Tres Leches Cake
1 stick of butter (at room temperature)
7 ounces of flour (sifted)
1 t of baking soda (sift this with the flour)
6 ¾ ounces of sugar
¼ t vanilla extract
For the cake, Preheat oven @ 350-375 (depending on oven)
Beat butter until fluffy
Add sugar little by little @ medium speed (1/4 C at a time)
Add eggs 1 @ at a time @ medium speed
Add ¼ t vanilla extract @ medium speed
Scrap the bottom and mix again
Add flour & baking soda @ low speed
Flour your cake tray
Bake for 20 minutes on the middle rack
Should be golden brown
Set aside for 15 minutes/ allow to cool
1 Can of Condensed Milk (Eagle brand)
1 Can of Evaporated Milk
1 Can full of half and half OR milk (use the Condensed Milk can to fill it up)
In a large mixing bowl, stir the above miles and set aside.
16 ounces of heavy whipping cream
Use the Wire Whip @ medium speed until it becomes like whipped cream
Piecing it all together
Polk holes with fork all over the cake
Pour the mixed milks on top
Spread the whipped cream on top
Cover with foil & Refrigerate for 4 hours before serving
If you want to make it a double layered/ cake, just double the above. I went ahead and double the recipe to make a two layered cake and to break up the sweetness, I added berries in between the layers. Simply get your favorite seasonal berries, and chop them up. I used strawberries, blackberries and raspberries because a they’re what’s in season. All you need to do is to repeat the instructions for the second layer on top and decorate the topping to your liking…so simple!
With Chinese New Year (February 8th) and Valentine’s Day right around the corner, I wanted to share a recipe that would feature both of these events and this weekend’s recipe will do just that! My friend, Judy shared this recipe with me a few years back and it’s a must try. Here in Los Angeles, there’s a cafeteria style restaurant called Tender Greens and Tony’s a regular there. A few years back, they had this light cake called the Citrus Olive Oil Cake. Though I don’t have a sweet tooth, this dessert is a must!
Though this is not a Chinese dessert, I thought it would be appropriate because of what it represents. During the Chinese New Year, it’s tradition to exchange oranges and tangerines. Through the play of words, gifting oranges and tangerines represent having an abundance, happiness and prosperity. And who doesn’t want that? The brighter the orange, the better as the color of the fruit symbolizes ‘gold,’ and has an auspicious meaning to bring good luck and wealth.
You can also make this for your special Valentine with a hand written message that says, “ORANGE you happy to be my Valentine?”
This recipe was featured in the Los Angeles Times and adapted from Pastry Chef Annette Picha. I made mine using mini cupcake tins because I thought it would be cuter. Whether it’s for Chinese New Year’s, Valentine’s Day, or just because, I hope you enjoy this recipe.
2 eggs at room temperature
About 1 1/2 cups (11 ounces) sugar
1 cup whole milk
1 cup good quality olive oil
Zest of 2 oranges, or citrus fruits of your choice, plus more for garnish
1 1/2 cups (6 ounces) flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat the oven to 350 degrees. Grease muffin tins.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until pale and thick, about 4 minutes.
In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running, slowly add to the egg mixture, scraping the bowl down once while mixing to make sure all of the ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.
Spoon the batter into the lightly greased muffin tins, filling each cup about three-fourths of the way full. Bake the cakes until a toothpick inserted in the center comes out clean, 18 to 24 minutes, rotating the muffin tins halfway through baking for even heating.
Cool the cakes completely, then dust lightly with powdered sugar and sprinkle over extra citrus zest before serving.
As promised, this weekend we are going to be exploring simple Valentine’s Day recipes…it’s just a few weeks away. Have you thought about what you’re going to do for your Valentine?
There’s just something so romantic about chocolate-covered strawberries. Bring them to a party and your guests are going to think WOW…how did you make these? I will show you how and you’re going to be surprised by how easy they are to make. Here’s the recipe that I’ve tweaked from The Food Network.
8 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls
Fill 2 medium saucepans with a couple inches of water
Bring to a simmer over medium heat.
Turn off the heat; set the bowls of chocolate over the water to melt.
With a beater Stir until smooth.
Once melted, remove the bowls from the heat
Once the chocolates are melted and smooth, remove from the heat.
Line a sheet pan with waxed paper.
Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.
Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Put the melted white chocolate in zip lock bag and snip the end (the size of a pencil tip); drizzle over the dipped strawberries. OR you can dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
One of my favorite things about Autumn is all of the harvest and abundance of hearty fruits. For Mooncake Festival Day, we celebrate the harvest by gathering with family and bringing fruit and mooncakes. Persimmon, apples, pears…what’s not to love? We end up with so much fruit, I always end up baking or making some type of jam, ensuring the fruit won’t go to waste. This time, I made an apple and pear torte for my office and one for home.
Pick your freshest fruit, wash ’em up.
Slice ’em up.
Bake it with love.
Slice it up, serve it with some ice-cream Mmmmm.
While I don’t enjoy baking as much as I do cooking, it excites me to create some deliciousness. When I think of fall baking, I smell cinnamon. Mmmmm. I am very happy to share my dear friend and mentor Judy’s famous torte recipe. It’s famous because everyone loves me when they’ve had a slice of this heaven. Make this and everyone will love you too.
It’s super simple, will make your house smell like fall and will leave you wanting more. Perfect for the holidays and you can even make it in advance, put it in a freezer ziplock bag and nuke it for a few minutes. Buen Provecho.
In a food processor, blend the softened butter with the sugar. Add eggs one at a time, then the flour and everything else. Process until it’s smooth. Use a spatula to spread the batter in the bottom of the springform pan.
Slice fresh peaches, apricots, plums or pears ANYTHING BUT NECTARINES and put the slices on top of the batter. I have made this using pears, apples and persimmons. Bake for 45 minutes or until it looks light brown and not wiggly.
Slice it up and enjoy by itself or with a scoop of vanilla bean ice-cream.