Posts Tagged dessert
Normally I don’t like sharing photos of me – I’m just shy that way – but when we walked past this restaurant I was seized upon by an idea! It was a bit cool that morning (for Key West in the 60’s is cool) hence my wearing the colorful souvenir hoodie. I just had to pose in front of the sign and in this way because of a fellow blogger friend, Janaline, and her signature way of posing in her blog pics. DH asked why and I told him he’d find out later.
Never went inside because alas, I am allergic to their deserts although I read it is a very delicious place to go with provocative names for their deserts like Cookie Nookie Pie, Peanut Butter Perversion, and Team Cream. Instead I drowned my sorrows in plenty of Key Lime Pie at other places 🙂
Good Morning and Happy Thanksgiving to all who celebrate it. In a bit I will begin to do the preparations to get the evening meal to going and I will be breaking out the wedding china once and for all to set the table with (you have no idea how happy DH is about that as he has complained a few times about it just sitting there turning into a relic). So far besides some things being chopped up last night, I began the process of trying to make – for the first time – some individual mini English Trifles. Called up my mother in law for the recipe and now hoping with the finishing touch of home made whipped cream they will turn out great. Stay tuned.
Last night we were invited to dinner at a friend’s house. They were going to grill up some steaks (hooray!) while we were responsible for the wine and desert. I was in a mild panic trying to think of something to make that would not be a fail as well as not make the kitchen too hot. Eventually I settled on these. The original recipe calls for a 13×9 sheet cake as the base but DH suggested I make individual cupcakes and darned if he didn’t find the jumbo cupcake tin in the cupboard I had forgotten all about! The recipe is incredibly easy to follow and the end results are just too tasty for words:
Tres Leches Cake
1 box of white or yellow (I think yellow makes the best) cake mix with pudding in it or just a moist cake mix or you can whip up your own from scratch.
1 can evaporated milk
1 can condensed sweetened milk
1 pint heavy whipping cream
So anyway, you make your cake according to your recipe or the box. When done let it thoroughly cool. You can either turn the cake out into another server (but with edges not a flat one) or leave it in the pan it was cooked in. While cake is cooling, mix together the two canned milks in a container and add in 1/4 to 1/2 cup of the whipping cream and a splash or two or three of the rum according to your tastes. Poke holes in the cake with a fork and pour the milk mixture over it slowly. Put it and the leftover milk in the fridge and come back in a few hours or even overnight. Add some more of the milk mixture (you won’t use it all, there may be a cup or two left over that you can discard or use with some more rum for a pretty wicked and calorific drinky) and let it soak up the goodness while you make the whipped cream topping with the remainder of the whipping cream. Spread on top of cake and back in fridge until ready to eat. Take your bows and watch everyone go yummmmmm!
Warning: The cake or cupcakes will be a bit soggy and possibly a tad drippy but that’s the way – uh huh uh huh – it is supposed to be. P.S. If you want to make it cuatro leches cake just add a nice ribbon of dulce de leche (caramel) on top of the whipped cream.