Tuesday, February 10, 2015

Tres Leche Cake

Many people have been talking about Tres Leche Cake so Jeff asked me to make one.  He loved this as did his friends.  I wasn't crazy about the densness of the cake.

Tres Leche Cake - from Pioneer Woman


  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Chocolate Whoopie Pies

These went over VERY well at my house.  Jeff's already asking to make them again - and BOTH kids ate them.  I will definetely be making them again.  I halved the recipe for the marshmallow filling.

Chocolate Whoopie Pie recipe with a butter and marshmallow cream filling.

  • 1 3/4 cups flour (7.9 oz)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened natural cocoa powder
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons shortening
  • 1 cup light brown sugar (7 oz)
  • 1 teaspoon vanilla
  • 1 large egg at room temperature
  • 1 cup buttermilk, room temperature
  • 2 sticks (8 oz) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 (7 oz) container marshmallow cream
  • 2 teaspoons good quality vanilla extract

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment. Don’t use cooking spray or anything very slippery because it might cause the cookies to spread.
  2. Thoroughly mix together flour through cocoa and set aside
  3. Using an electric mixer, beat the butter and shortening until creamy, then add the sugar and beat until well mixed. Beat in the vanilla, then add the egg and beat until fluffy, scraping sides of bowl often.
  4. Add the dry ingredients and the buttermilk alternately, stirring with a heavy duty scraper, until batter is smooth and thick.
  5. Drop batter by generously heaping tablespoons onto baking sheets spacing about 2 inches apart (I usually can fit 12 per sheet on a 13x18 inch tray). Bake one sheet at a time for 12 to 15 minutes or until cookies are puffed, slightly cracked and set. Let cool on baking sheets for about five minutes, then carefully transfer to a wire rack.
  6. FILLING: Beat the butter and sugar together until creamy. Beat in vanilla and confectioners' sugar. Stir in marshmallow cream and beat until fully mixed in. Spoon between cookies.
  7. Wrap the cookies in plastic wrap (Press and Seal works really well).