Since we are regulars at Cafe Rio we know the Tres Leches cake all too well. Scott decided he wanted me to recreate this for his birthday dessert. After some research, here's what I did....IT WAS DELICIOUS!
Cake:
You can make a yellow cake from scratch but I used a box cake and it was just as good and way easier.
Milk Syrup:
1 can (15 ounces) cream of coconut (I find this in the drink section...I think it is also used in mixing alcoholic drinks)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a baking sheet and bake it at 350 degrees until golden brown)
Bake cake as directed on box. Allow to cool for a bit. With a toothpick, poke TONS of holes all over the cake. LOTS AND LOTS OF LITTLE HOLES.
Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pour the milk mixture all over the cooled cake. It will look like too much but the cake will quickly absorb the mixture with only a little pooling left on top. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours.
Slice the cake and serve it with sweetened cream and toasted coconut.
Sweetened Cream:
Pour 1 cup heavy whipping cream into a large bowl and beat it on high speed until thickened 1 ½ minutes. Stop and add ¼ cup powedered sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.
(adapted from Mel's Kitchen Cafe)
October 4, 2011
August 28, 2011
Grilled Island Chicken
I made this chicken tonight for dinner and it was healthy, moist, flavorful and super easy. Doesn't get any better than that!
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in a large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the plastic bag so that they are covered by the marinade. Press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (3 hours at the minimum). I started marinating mine the day before!
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
I served with corn on the cob, strawberry spinach salad and rolls! Delicious!
Source : MelsKitchenCafe
July 17, 2011
Cinnamon Roll Pancakes
We made these Saturday morning for Abbie's birthday breakfast. They were a HUGE hit! Definitely not something you want to eat every morning, but a nice surprise every now and then!
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.
Source: RecipeGirl.com
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.
Source: RecipeGirl.com
May 21, 2011
Fran's Carmel Popcorn Balls
1 cube butter or margarine
1 cup white Karo syrup
1 lb. box of light brown sugar
1 can of eagle brand condensed milk
1 tsp. vanilla
Melt first three ingredients together until you reach a slow boil. Add condensed milk, vanilla, boil on medium and watch carefully for a soft ball (approximately 235 degrees on a candy thermometer).
Have 1 1/2 large bowls of popcorn already popped (air popped). Put popcorn in garbage sack and shake so kernels go to the bottom. Take popcorn off the top and put back in large bowl. Once carmel mixture is done, pour immediately on top of popcorn and toss together until everything is coated. Put a small amount of butter on hands and form balls (will be warm and hard to do, I let it cool for a few minutes before I attempt of else they just keep falling apart).
1 cup white Karo syrup
1 lb. box of light brown sugar
1 can of eagle brand condensed milk
1 tsp. vanilla
Melt first three ingredients together until you reach a slow boil. Add condensed milk, vanilla, boil on medium and watch carefully for a soft ball (approximately 235 degrees on a candy thermometer).
Have 1 1/2 large bowls of popcorn already popped (air popped). Put popcorn in garbage sack and shake so kernels go to the bottom. Take popcorn off the top and put back in large bowl. Once carmel mixture is done, pour immediately on top of popcorn and toss together until everything is coated. Put a small amount of butter on hands and form balls (will be warm and hard to do, I let it cool for a few minutes before I attempt of else they just keep falling apart).
February 24, 2011
Super Healthy Dinner
This isn't really a recipe just a few things our family tosses together often for a really healthy dinner.
Spaghetti squash (with knife make one long slit down side of squash, from top to bottom, bake on lined cooked sheet for 45 min - 1 hour on 400 degrees). This time will vary depending on size of squash. You can tell when it is done because the outside of the squash will be soft. Following the slit, continue to cut open all the way until you have two halves, use fork to "shred". Squash will come out in long strings like spaghetti noodles. You can shred all the way down to the outside layer.
Toss squash together with grilled chicken and sautéed green/red/yellow peppers and mushrooms. I also put a few pads of butter in and toss them around too until they have melted.
Sprinkle Parmesan cheese on top!
The kids have always thought this was "noodles" and chicken and until recently I have gotten away with it.
Six Week Bran Muffins
I don't like bran cereal but for some reason I love my mom's bran muffins. The best part is this batter keeps in the fridge for about two weeks so you can pop a few in the oven each morning for fresh muffins!
2 C. boiling water
5 tsp. soda
(let cool)
1 C. margarine and add
2 C. sugar
4 eggs
1 qt. buttermilk
5 C. flour
1 tsp. salt
4 C. all bran
2 C. bran flakes
(add carrots, coconut and nuts to liking - A lot!)
Store batter in air tight bowl in fridge. Spoon into greased muffin tins. Bake for 25 minutes at 400 degrees or until they "bounce back" when touched.
Flank Steak
I am not a huge red meat eater and I definitely don't appreciate a good steak like my husband does. However, the one exception to this is flank steak marinated with the simple recipe below. We always serve it with homemade rolls, asparagus and seasoned potatoes. Probably one of my favorites!
I get my flank steak from Costco (usually two of them for $12 - serves between 6-8 people).
Once I bring them home from the store, I immediately put the marinade together in a gallon freezer bag, place the steak inside and freeze. Then they are ready whenever you decide to use them for dinner. Simply, thaw and grill!
1/4 C. lemon juice
3/4 C. oil
1 package dry Italian Dressing
October 31, 2010
Northern Style Cornbread
This is another Food Nanny recipe. If you don't already have her cookbook, you NEED one. It is full of fast, easy and yummy recipes. Many of her recipes have found their way into my weekly menus. It's really reasonably priced on Amazon. Definitely worth it!
1 1/2 C. plus 2 Tb. of all purpose flour
2/3 C. sugar
1/2 C. white cornmeal
1 Tb. baking powder
1/2 tsp. salt
1 1/4 C. milk
2 eggs
1/3 C. canola oil
3 1/2 Tb. butter (melted)
1. Preheat oven to 350 degrees and grease an 8x8 pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in bowl.
3. In small bowl, combine milk, eggs, oil, butter and mix well. Add to flour mixture and stir until well blended. Do not overmix.
4. Pour into pan and bake for 35 minutes. Bread is done when edges are lightly brown and toothpick comes out clean when inserted in the center.
- Food Nanny (Liz Edmunds)
1 1/2 C. plus 2 Tb. of all purpose flour
2/3 C. sugar
1/2 C. white cornmeal
1 Tb. baking powder
1/2 tsp. salt
1 1/4 C. milk
2 eggs
1/3 C. canola oil
3 1/2 Tb. butter (melted)
1. Preheat oven to 350 degrees and grease an 8x8 pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in bowl.
3. In small bowl, combine milk, eggs, oil, butter and mix well. Add to flour mixture and stir until well blended. Do not overmix.
4. Pour into pan and bake for 35 minutes. Bread is done when edges are lightly brown and toothpick comes out clean when inserted in the center.
- Food Nanny (Liz Edmunds)
October 30, 2010
Fluffy, Fresh Sugar Cookies
*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).
*Makes 2-3 dozen sugar cookies (about 2-3 inch size)
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.
Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Whipped Cream Cheese Frosting
*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.
*Makes about 4 cups of frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.
-My Kitchen Cafe (www.melskitchencafe.com)
*Makes 2-3 dozen sugar cookies (about 2-3 inch size)
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.
Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Whipped Cream Cheese Frosting
*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.
*Makes about 4 cups of frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.
-My Kitchen Cafe (www.melskitchencafe.com)
October 26, 2010
Potato Soup
Bake 3 large potatoes in foil at 350 degrees for 1 1/2 hours. Cool , peel and cut in cubes. (I actually peeled and cubed the potatoes and cooked them in the microwave until they were really soft. Much faster.)
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
September 17, 2010
Crunchy Parmesan Baked Chicken
2/3 C. buttermilk
2 C. bread crumbs (I used Progresso or Panko)
1/2 C. grated Parmesan cheese
2 tsp. garlic salt
2 lbs. chicken breast or tenders (if using large breasts, I cut them down the center so they are thinner)
1/3 C. butter
Salt
1. Preheat oven to 400 degrees. Grease baking dish.
2. Pour buttermilk into a wide and shallow dish. Mix the bread crumbs, Parmesan cheese and garlic salt in another wide shallow dish.
3. Roll each piece of chicken in the buttermilk and then dredge in bread crumb mixture to coat evenly on all sides.
4. Arrange chicken in baking dish. Melt butter and drizzle over all. Bake for 30 minutes or until chicken is no longer pink. I usually bake a little longer so the chicken is REALLY crispy. Sprinkle with salt to taste.
Serve with vegetable, rice or mashed potatoes.
- Food Nanny
2 C. bread crumbs (I used Progresso or Panko)
1/2 C. grated Parmesan cheese
2 tsp. garlic salt
2 lbs. chicken breast or tenders (if using large breasts, I cut them down the center so they are thinner)
1/3 C. butter
Salt
1. Preheat oven to 400 degrees. Grease baking dish.
2. Pour buttermilk into a wide and shallow dish. Mix the bread crumbs, Parmesan cheese and garlic salt in another wide shallow dish.
3. Roll each piece of chicken in the buttermilk and then dredge in bread crumb mixture to coat evenly on all sides.
4. Arrange chicken in baking dish. Melt butter and drizzle over all. Bake for 30 minutes or until chicken is no longer pink. I usually bake a little longer so the chicken is REALLY crispy. Sprinkle with salt to taste.
Serve with vegetable, rice or mashed potatoes.
- Food Nanny
August 16, 2010
Honey Chicken with Peppers
3 frozen chicken breasts
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. honey
1/4 C. soy sauce
1/8 C. chopped onion
1/8 C. ketchup
1 Tb. veg. oil
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
red, yellow and orange peppers (as much or little as you like)
Season both sides of chicken with salt and pepper and place in crock pot. Mix together all other ingredients and pour all over chicken, coating both sides. Cook on low for 3 hours OR high for 2 hours. About an hour before the chicken is ready, cut up peppers and place in crock pot. Once chicken is cooked all the way through, remove it and cut into bite size pieces, return to crock pot and toss around to make sure all sides are coated with sauce.
Serve over rice (I use brown and it is yummy).
- Adapted from Lindsey P.'s recipe
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C. honey
1/4 C. soy sauce
1/8 C. chopped onion
1/8 C. ketchup
1 Tb. veg. oil
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
red, yellow and orange peppers (as much or little as you like)
Season both sides of chicken with salt and pepper and place in crock pot. Mix together all other ingredients and pour all over chicken, coating both sides. Cook on low for 3 hours OR high for 2 hours. About an hour before the chicken is ready, cut up peppers and place in crock pot. Once chicken is cooked all the way through, remove it and cut into bite size pieces, return to crock pot and toss around to make sure all sides are coated with sauce.
Serve over rice (I use brown and it is yummy).
- Adapted from Lindsey P.'s recipe
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