Saturday, February 28, 2009
Soak just about anything in condensed milk and top with real whipped cream and chances are I will eat it. Could this be why tres leches cake is just a little too hard for me to resist? Ok, so I have to preface this recipe by telling you that I go to the gym 5 times a week. I have to. There are just some things in life for which you are willing to sacrifice. See below:
Tres Leches Cupcakes
1 box of regular yellow or white cake mix, prepared (should make 24 cupcakes) + 2 tbsp lemon zest
1/2 12 oz can evaporated milk
1/2 14 oz can sweetened condensed milk
1/2 cup whole milk
1/2 cup whipping cream
1/4 cup confectioners' sugar
Bake your cake mix according to the instructions for cupcakes (plus the 2 tbsp lemon zest), or you can use this made-from-scratch recipe (minus the poppy seeds). If you are, in fact, making cupcakes, you'll definitely want to use baking cups.
While you're waiting for your cupcakes to bake, mix the evaporated milk, condensed milk, and whole milk in a saucepan and cook over medium heat till just boiling. Stir frequently. Remove from heat, transfer to a bowl, and cool completely.
After the cupcakes have finished baking, keep them in the pan. Using a toothpick or the thin end of a chopstick, poke holes in the cupcakes. Drizzle the tres leches sauce over the cupcakes. Cover and chill.
In a large mixing bowl, beat whipping cream and sugar until stiff peaks form. Once the cupcakes have cooled, or immediately before serving, spread the whipped cream over the tops of the cupcakes.
Tres leches translates to "three milks."
I saw a recipe for tres leches cake that included fresh strawberries in between the layers. For cupcakes, you could spread strawberry preserves on top before topping with whipped cream. Or you could top the whipped cream with slices of strawberry.
A friend at work recommended sprinkling cinnamon on top of the whipped cream.
Posted by Karen at 12:07 PM
What is is about cold weather that makes people want to bake? In our house, when it's cold outside (and inside too), the two warmest options are to sit in the sunny room and read till you fall asleep or hang out in the kitchen while something is baking. As for me, I choose the latter. Naps are nice, but bread is nicer.
I did a quick Google search for cinnamon raisin bread, and this was the first result:
1 1/2 cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
This recipe turned out nice and moist, and the final brush of melted butter on the bread kept the crust from turning hard. It also kept for several days in the fridge.
The only problem with this recipe is that we had a lot left over. What could you do with leftovers?
-You could share with your friends if you're feeling generous.
-You could make French toast.
-You could even cut the bread into smaller cubes, drizzle with melted butter, and bake till you have sweet croutons to top your fruit salad. (Did I just invent something here?)
-Or how about bread pudding? *gasp*
Posted by Karen at 10:27 AM