Tres Leches Cake with Strawberries & Whipped Cream

Ingredients

1 1/2 c all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
4 large eggs, room temperature
1 c plus 5 T granulated sugar
2 tsp pure vanilla extract
1/2 c whole milk
1 1/4 c heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced, fresh strawberries
Whipped Cream

Preheat oven to 350*. Butter a 9 x 13 baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (very important) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.

In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.

To serve, toss the strawberries with 5 tablespoons of granulated sugar (optional). Cut the cake into squares, and place on dessert plates. Surround the cake with the strawberries, put a dollop of cream on top, and serve!

Recipe adapted from The Ina Garten 'make it ahead' cookbook.

Peaches and Cream Trifle

Ingredients

for the Cheesecake layer:

8 ounces cream cheese, softened

8 ounces mascarpone cheese, softened

1 teaspoon vanilla extract

½ cup sugar

½ (8 ounce) container Cool Whip, thawed

for the Vanilla Pudding layer:

2 small boxes Jell-O instant French vanilla pudding mix

3½ cups milk

½ (8 ounce) container Cool Whip, thawed

for the Peach layer:

6 peaches, peeled and sliced

⅓ cup sugar

1 lemon, juiced

¼ tsp pure Almond extract

for the graham cracker layer:

2 ½ cups graham cracker crumbs

Cheesecake layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

Vanilla Pudding layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes. Let stand at least 5 minutes, then gently fold in Cool Whip.

Peach layer

Combine sliced peaches, sugar, almond extract and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld. Drain liquid.

In a serving bowl, layer 1/3 of the graham cracker crumbs, ½ of the vanilla pudding, 1/3 of the peaches, and ½ of the cheesecake. Repeat, ending with peaches and crumbs on top (refer to photo). Chill in refrigerator until ready to serve.

Enjoy!

Cauliflower Soup with Roasted Brussel Sprouts & Bacon

Ingredients:

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, fine diced
2 cloves minced garlic
1 cauliflower head, cored and roughly chopped
2 T finely minced fresh parsley
8 c low-sodium vegetable stock
6 T all-purpose flour
2 c whole milk
1 c half-and-half
1-2 tsp. salt
Ground black pepper to taste
1 container of fresh, small brussel sprouts, cleaned and roasted with a little evoo & salt
3 strips of thick bacon, cooked crisp and cut into 1/2-inch pieces

Melt 1/2 stick butter in a Dutch oven over medium heat.  Add the onions and cook until translucent. Add the carrots, celery and garlic and cook for a couple minutes more. Toss in the cauliflower, stir well, and cook with lid on over very low heat for 15 minutes.

Add parsley and vegetable broth and simmer for 10 minutes.  Meanwhile, melt the remaining 1/2 stock butter in a medium saucepan over medium heat. Whisk in the flour.  Cook for 2 minutes stirring constantly.  Whisk in the milk until smooth. Remove from heat and add half-in-half.  Pour this mixture into the pot.  Add salt and pepper.  Simmer for 20-30 minutes.  Taste and and add more salt if needed.

Puree soup with an immersion blender for a smoother, thicker consistency.  Simmer another 10 minutes. Remove from heat and add the roasted brussel sprouts and bacon.  YUM!

(Recipe adapted from Ree Drummond of the Food Network.)

Enjoy!

Homemade Irish Cream

Ingredients (makes 64 ounces)

3 cups Jameson's Irish whiskey
2 cups heavy cream
2 (14-ounce) can sweetened condensed milk
4 T chocolate syrup
4 tsp vanilla extract

2 teaspoon instant coffee

 Variations:

• Try adding 1-1/2  tsp. of either almond, hazelnut or coconut extract or flavoring.
• Make Butterscotch Irish Cream by adding 3 cups Butterscotch Schnapps. 
• Note: Butterscotch Irish Cream will make more than 64 ounces

Combine all ingredients in a blender and puree on high speed for 30 seconds.

Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

Slainte'

Irish Pub Cupcakes

These cupcakes incorporate the 3 Irish libations that everyone thinks of on St. Patrick's Day > Guinness Stout, Jameson's Irish Whiskey & Bailey's Irish Cream Liqueur.  Together it's a party in your mouth.  The Guinness accentuates the chocolate and the sour cream makes the cake desirably moist.  Then the Jameson's in the chocolate ganache makes for a wonderfully tasty surprise, while the Irish Cream frosting brings with it a bit of Irish heaven.

Recipe adapted from AllRecipes.com.

Ingredients

• 1 cup Irish stout beer (such as Guinness®)
• 1 cup butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

• 2/3 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon Irish whiskey, or more to taste
• 
  
• 1/2 cup butter, softened
• 3 cups confectioners' sugar, or more as needed
• 3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.

Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. 

Mix in cocoa powder until smooth.

Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.

Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.

Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.

Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.

Spoon the filling into the cored cupcakes.

For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.

Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.

Spread frosting on filled cupcakes or apply using a piping bag.

Decorate as desired.  I sprinkled on a variety of St. Patrick's Day appropriate on decos and made shamrocks using green Candy Melts. Since I was making these for a friend for her Dad's 75th Birthday, I also made 75s from the Candy Melts and decorated half with those.

Slainte'!

Fried Wontons Filled with Cannoli Cream (Sweet Raviolis)

If you love cannolis and fried dough, you will love these little pockets of deliciousness.  I married the two (2) together and what I got was a sugary, crunchy shell with a sweet, chocolate center, as well as a hint of cinnamon and citrus.  I normally give my desserts away, but my husband begged me to keep this one.

Here's the recipe:

Wonton wrappers
Large heavy pot or deep fryer
Canola oil, enough for 2" in the pot you choose
Instant read thermometer if not using a deep fryer
1 8 oz. container of whole milk ricotta cheese, strained overnight in the refrigerator
1/2 tsp. cinnamon
1 egg yolk, reserve the white
Zest of 1/2 lemon
Zest of 1/2 orange
1 tsp. vanilla bean paste (or 1 1/2 tsp extract)
1/2 c mini chocolate chips
Confectioners' sugar

Pour the oil into the pot but do not heat until you have prepared the wontons, as this process take a bit of time and you do not want your oil to be too hot.
Mix together all cannoli cream ingredients (not the egg white).  Using a mini scoop or a teaspoon, add filling to the center of each wonton wrapper.  With a fork beat the egg white until foamy.  With your finger, dip it into the egg white and run it around the edges of each wonton.  Fold a corner over to meet the opposite corner and press all the edges together to seal the filling inside.
Heat oil to 350*F.  Drop no more than 4 filled wontons into the oil in order to maintain the temprature.  Fry until golden brown on both sides.  Note: This goes very quickly!  The wontons are done in less than a minute.  I removed mine after only about 40 seconds; 20 second each side.
Remove from the oil and drain on parchment paper or paper towels.  After you have fried 2-3 batches, sprinkle with confectioners' sugar while still warm.  Continue frying the remainder of the wontons in small batches, and dusting with sugar until you have used all the filling.

These are best served warm, but still wonderfully entertaining in your mouth after they are cooled.

It's my party and I'll fry if I want to!

Amaretto Cream Cheese Coffee Cake

I found this recipe on Pinterest.  The person that originally posted the recipe asked that anyone wanting to re-post it, link back to her site, so here it is: Original Recipe

However, I would like to note that I believe the the measurement of butter in the list of ingredients for the streusel is in error.  It calls for 1 CUP of melted butter, which is an awful lot for the total amount of ingredients.  I wonder if it should have said 1 STICK.  I found the streusel to be very wet and the butter even puddled on top of the cake as it was baking.  As a result I had to increase the baking time to make up for it.  Baking is my passion, as you can tell from this blog and my baking page of Facebook.  This isn't my first streusel, so I know what it should look and feel like. The streusel topping hardened and made it difficult to cut through.  It was very good nonetheless, but next time I would decrease the butter to 1/2 cup, as I prefer a softer crumb.

Bake like no one is watching!

Chocolate Syrup Cupcakes with Marshmallow Butter Cream

Ingredients:

1/2 c butter, room temperature
1 c granulated sugar
1 tsp vanilla
4 large eggs
1 1/4 c all-purpose flour
3/4 tsp baking soda
1 1/2 c (1 16-oz can) Hershey's chocolate syrup

Heat oven to 350*F.  Place cupcake liners in cupcake tin, set aside.
Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture.  Pour the batter into paper-lined muffin cups, filling each 1/2 full.  It is important that you fill no more than 1/2 full.  This batter is thin and tends to bake over the top of the cupcake well causing the outer edges to burn and the center to sink and pull away from the cupcake liner. Bake 20-25 minutes.  Yield: About 30 cupcakes.

Marshmallow Butter Cream

1 stick butter, room temperature
7 oz. jar marshmallow creme
1 c sifted confectioners' sugar

Beat butter until light & fluffy.  Beat in marshmallow creme until well incorporated.  Add confectioners' sugar.  Beat until combined.  Add more confectioners' sugar, if necessary, to reach desired consistency.  Frosts approximately 30 cupcakes.

Drizzle frosted cupcakes w Hershey's syrup and add chocolate sprinkles, if desired.

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!

Gourmet Pumpkin Bread with Cream Cheese Swirl and Pecan Praline Crunch

Ingredients:

Pumpkin bread:
1 15oz. can pumpkin
1 3/4 C sugar
2/3 C vegetable oil
4 eggs
1 tsp vanilla extract
3 C all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 C chopped dates (I used candy coated dates I had on hand)
1/4 C dried cranberries
1/4 C toffee pieces
1 T flour

Cream Cheese mixture:
4 T cream cheese, room temperature
3 T sugar
1 egg

Pecan Praline Crunch:
5 T butter
3 T brown sugar
1/2 C toasted pecans, finely chopped
1/4 C confectioners' sugar
Set 4 tablespoons aside

Preheat oven to 350.
Grease and flour 2 loaf pans

Place 1/4 batter in each pan.  Add half the cream cheese mixture on top of batter; then half of the pecan praline crunch (reserving the 4 tablespoons).  Top each with half the remaining pumpkin batter.  Sprinkle the tops with 2 tablespoons pecan praline crunch.

Bake 50-60 minutes or until tester inserted near center comes out clean.

Remove from oven. Cool in pan on wire rack 10 minutes. Turn out and cool completely.

Yield: 2 small loaves

It's always nice to break bread with friends, baking bread is even nicer!