Tres Leche Cake

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream

FOR THE ICING:

• 2 cups of Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Method

Preheat oven to 177C. Butter a rectangular form and coat it with flour - shake it and drop down the loo

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.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is still warm, pierce the surface with a fork several times. Slowly drizzle all 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 2 cups of 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.

ENJOY!

Key Lime Pie

Ingredients

Crust

• 18 whole Graham Crackers
• ⅓ cups Sugar
• ⅓ cups Butter, Melted

Filling

• 1 Tablespoon (heaping) Lime Zest
• ½ cups Lime Juice
• 2 whole Egg Yolks
• 1 can (14 Oz) Sweetened Condensed Milk

Preparation Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

Cooking tip: Peeling tomatoes

Thought of adding a new feature which is giving tips I am aware of and share it with everyone.

Hope you enjoy it!! :)

If anyone knows any other way of doing so, please do share in the comment section!



Cheers!

Chocolate Cupcake

Ingredients

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

Method

1. Preheat oven to 350°. Line standard muffin tins with paper liners.

2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Chocolate Glaze

Ingredients

2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Method

Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

ENJOY!

Cornbread

Ingredients

2 cans of corn
5 eggs
1 cup of AP flour
3 tbsp of cornmeal (I use Harina Pan)
1 cup of sugar
1 tsp vanilla
150gr of butter at room temp
2 tsp Baking Powder
3 tbsp powdered milk
1 cup of grated white cheese

Method
Blend eggs, vanilla, 1 can of corn with its water. After blending it, add the sugar, AP flour, and butter.

In a bowl add the other can of corn without its water, the cheese, baking powder, milk powder, and then add to it all the wet ingredients that were blended. Mix slowly until homogeneous.
In a pirex, or baking form, pass thru it butter and powder with AP flour, then add the cornbread mixture. Bake at 180C for around 45min-1hr, just until a toothpick comes out clean.

Chocolate cake by just using a blender!

Super easy!


Ingredients

- 3 eggs
- 2 cups of sugar
- 1 cup of cocoa powder
- 1 cup of oil
- 1 cup of milk
- 2 cups of all purpose flour
- 1 tbsp of baking powder

Method:

Heat oven at 170C

Sift the dry ingredients and set aside.

Put in the blender the eggs and the oil and the milk and start mixing. Place the mixture in a bowl and mix in the dry ingredients with a wooden spoon.

Butter 2 loaf pans and divide the mixture between them.

Bake until toothpick comes out clean.

Enjoy!

Cinnamon Swirl Bread

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Method:

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan (I didn't put the seam part down as you can see :( but for sure next time this will not happen!). Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or toast with it.

Enjoy!

Cheesecake Brownie

Ingredients

Brownie:
1 box of brownie mix

Cheesecake:
285 g (10 oz) cream cheese, softened and chopped
4 1/2 tbsp caster (superfine) sugar
2 eggs
1/2 tsp vanilla

Method:
Follow the instructions to prepare the brownie, and pour the mixture in a buttered pan. Mix all cheesecake ingredients and top the brownie mixture with it. Swirl top of the cake with a knife. Bake at 170°C for 45min until the edges are slightly puffed and center is just set. Let cool and enjoy!.