Tres Leches Cake

Oh man do I LOVE this cake!!! It is sooooooooooooo moist and delicious!! I get tons of compliments when I make this cake!! You will be overwhelmed with the ease of making it too!! Then pleasantly surprised at how good it is!!

Don't ever pay $40 to buy one again!! Make it yourself!!

1 1/2 cup flour
1 tsp baking powder
1/2 cup butter, softened
2 cups sugar, divided
5 eggs
2 tsp vanilla, divided
1 cup milk
1/2 can evaporated milk
1/2 can condensed milk
1 1/2 cup heavy cream

Heat oven to 350 degrees. Grease and flour a 13 x 9 baking dish and set aside. Sift flour and baking powder together and set aside. Cream butter and 1 cup of sugar until fluffy. Add eggs one at a time then 1 tsp of vanilla. Beat well. Add flour mixture slowly beating until light fluffy mixture. Pour into baking dish and bake for 30 minutes.

Mix together milk, evaporated milk and condensed milk and pour over cooled cake. The three milks will soak into the cake.

Using heavy cream and remaining remaining sugar and vanilla, place into a large bowl or kitchen aide mixer and beat until stiff peaks form. Frost cake with whipped cream. Top with berries if you want or eat without!! :)

Blueberry Pie

Blueberry pie......mmmmmm.....blueberry pie........I <3 blueberry pie!! I didn't know I liked it....until I made it for the very first time........oh how I love blueberry pie! Sooooooo easy to make and I have a yummy pie crust recipe that I'm gonna share with you too!!

If you remember in the peach crisp post, I mentioned how I loved to decide what I'm making by the fresh ingredients I buy at the store. Well....this was one of those situations. I new I wanted to make a pie and I had the freshest sweetest blueberries......so the choice was easy!!

For the crust:
12 oz Ap flour
5 oz very cold unsalted butter cut into very small pieces no bigger than ¼ inch- making them very small is SUPER important.
3 oz very cold lard crumbled into tiny pieces
½ teaspoon fine grain sea salt
7 tablespoons ice water
1 tablespoon apple cider vinegar


Dissolve sea salt in the ice-water and add the apple cider vinegar to the mix. Scatter butter and lard pieces evenly across the flour and begin gently working the butter and the flour together with your fingertips. This should be a gentle and easy process.
Once most of the butter is broken down into pieces, you can start working in a short rocking motion with the pastry cutter around the bowl- for maybe 10 or so strokes
The final product will look like coarse corn meal.

 Add five tablespoons of the liquid being very careful not to get any chunks of ice in the dough. Also, make sure it is distributed very equally over the surface of the dough. Begin gently working the water into the dough with your hands. You should be able to tell quickly if there is enough liquid for the dough to stick together. If not, add more, and work that in. If the 8 tablespoons of ice-water/vinegar is not enough, add more cold water to the ice I prefer to have a slightly moist dough to a dry one. Your dough will be kind of a shaggy mess- not pretty and completely smooth. It should just stick together.

 Work your dough into a rough ball and turn out onto a well-floured rolling surface. Cut into two equal halves and form each into a ball. Form each ball into a 5 inch disc. Wrap each disc tightly in plastic and place in the refrigerator for at least one hour (two hours is even better) to rest. This allows the gluten to relax so that you’ll have a tender crust. You can leave the dough up to five days, but if you’re leaving it overnight or longer, place the plastic-wrapped discs inside of a ziptop bag to prevent moisture loss.

Pull dough from frig and place on a well floured surface. Roll out the size or your pie dish. Bake according to your pie directions.

Blueberry Pie:
3/4 cup sugar
1/3 cup flour
1 T lemon juice
5 cups fresh blueberries

*Now if you want to do a double crusted pie you can....I didnt I just put the crust on the top cuz that's how I roll....

Place one crust in the bottom of the pie dish (If you doing that) In a large bowl mix blueberries with lemon juice, flour and sugar. Pour blueberries into pie dish. Top with pie crust and shape and make it pretty. Cut an x in the center of the top pie crust. If you like to brush it with milk and sprinkle with sugar you can.

To prevent overbrowning cover edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 20-25 more minutes or until top is golden. Cool on a wire rack. Makes 8 servings.

Chicken and Sweet Potato Curry

Well not much to say about this little number. This is a regular dish that I make at my house. I usually try to make some homemade naan when I make this dish.....but this time all I had was pita!! Throwing in the sweet potatoes was just an idea I had that worked well!!

Then I just make some white rice and a veggie and serve the curry chicken over the rice. Good stuff and so is homemade naan!!

     3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

 

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Blue Cheese Burgers with Bacon Jam

There truly are no words to describe the utter deliciousness, the wonder and amazement of a giant juicy burger stuffed with blue cheese and then slathered in bacon jam. If I don't have your attention and your mouth is not watering.....you should schedule an appointment with a therapist..........cuz you got issues!! ;)

Please don't be intimidated......there is nothing to making this burger or the jam!! And we all know that bacon goes good with anything. I'm surprised there's not like Lucky Charms with bacon or something?? Hey......maybe I should contact the cereal company....I might be on to something!! Oh......and btw......that's a whole wheat bun.....for the healthyness factor.....hahahahaha!!

For the Burgers:

2 lbs ground beef

1 tsp salt

1-2 tsp pepper

6 Tbls blue cheese

Mix ground beef with salt and pepper. Divide meat into 6 equally sized balls. Divide eat meatball in half and flatten out. Spoon 1 Tbls of blue cheese into the center of the flattened beef patty. Place the other half of the flattened meat patty on the one with blue cheese and push sides together so you don't see any blue cheese. Repeat until you have made 6 patties. BBQ or bake in the oven until desired doneness. Top with your favorite burger toppings and the bacon jam recipe below!!

Bacon Jam:

1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer (I used Dr Pepper and it was AWESOME!!)
1/4 cup maple syrup or honey
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee soda or beer and maple syrup. Cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.

Peach Crisp

Do you wanna know what I love most about cooking......well besides the pure adventure of it all........that what I make depends on what I buy that is great and fresh at the store!! That's what I LOVE!!

I mean come on let's face it.....would I make peach crisp in the middle of winter......no probably not....because I wouldn't walk into Trader Joes and see the most gorgeous box of fresh organic peaches!! But that is what happened and that is why I made peach crisp!!

Ahhh.....and it was heavenly!!

Ingredients:

• 4 -5 cups fresh peaches, sliced
• 1/2 teaspoon ground cinnamon
• 3 tablespoons sugar
• 1 cup plus 3 tablespoons flour, divided
• 1 cup old fashioned oats
• 1 cup brown sugar, packed
• 1 cup butter, cold
• Optional: Whipped or ice cream

Preparation:

Preheat oven to 350 degrees F. Lightly grease 9 x 13 glass baking dish. Mix peaches, cinnamon, sugar and 3 tablespoons flour. Add to dish.

Mix rest of flour, oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes.

Best served warm with homemade whipped cream or vanilla ice cream.

Fruit Topped Waffles

Ok so I was shopping one day and came across some coconut flour. I had been doing research on coconut flour for a while and had come to the conclusion that I would have to order it online because there was NO WAY that I would find it in my town..........but then randomly there it was!! Yeah me!!

So I bought it....then it sat for like a week in my pantry.....because I had NO IDEA what do make with it!! Until one lovely Saturday morning when I felt like making breakfast for the fam.......and alas......a coconut flour breakfast was born!!

Hello.......waffles....duh.....that would totally work....right?? It did work although there was a slightly different texture to the waffles they were very tasty!! I love the way you get the slightest hint of coconut taste with the flour.......well and of course I did use coconut oil too. Instead of a light crispy waffle these were more of a cake like waffle, but equally delicious!! This version is going to be the super low sugar version. You will see the substitutions if you don't want the low sugar version!!

Then all I did was chop up fresh strawberries and mix with blueberries and top with homemade whipped cream that was also sugar free!!


     

1 cup coconut flour

1 cup whole wheat flour (or 2 cups all purpose)

2 eggs

1 3/4 cups  almond milk (or regular milk)

1/2 cup coconut oil

1 tablespoon xylitol (or sugar)

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Directions

1. Preheat your waffle iron. Beat eggs in large bowl with hand beater until fluffy.  Then add  in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, and beat just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.

Whole Wheat Lasagna with a Pesto Twist

So......I was at one of my favorite stores.....Moore's Mill.....where they grind their own flours and grains......I love that place. I bought lots of stuff, including whole wheat lasagna noodles!! I love the cheesey gooeyness of lasagna.  I especially love how lasagna tastes better the second day than it does the first day!!

I used my standard marinara sauce, then added ground beef, zucchini and mushrooms to the sauce. Oh......then I added pesto sauce to the ricotta cheese......and can I just tell you how lovely that little addition was. I wish I was eating this again. Its been a few weeks since I made this and am just getting around to posting it. But I want to eat it.

Have you ever had months go by in your life that seemed sooooooo busy while you were living them....but when you think back to what you did or accomplished......your not quite sure?? Yeah.....that's how my life has been......

Marinara Sauce
      3 tablespoons olive oil

2 cups chopped yellow onion 

2 tablespoon sugar

3 tablespoons minced garlic (about 6 cloves)

2 teaspoons salt

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon fennel seeds, crushed

2 tablespoons balsamic vinegar

1 1/2 cups fat-free, less-sodium chicken broth

1/2 cup good red wine

1  (28-ounce) cans crushed tomatoes

1 (28 ounce) can diced tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth, wine and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

marinara sauce (with ground beef, sliced zucchini and sliced mushrooms)

1 lg tub ricotta

1/2 cup pesto sauce

1/2 cup Parmesan cheese

1 egg

3 cups shredded mozzarella cheese

2 lbs whole wheat lasagna noodles, cooked according to pkg directions

Mix ricotta, pesto, egg and Parmesan in small bowl. Grease 13 x 9 baking dish and preheat oven to 350. Spoon enough sauce to barely cover bottom of baking dish. Layer noodles to cover bottom of dish, spoon 1/3 of ricotta mixture and spread evenly over noodles. Pour 1/3 of sauce over that and top with 1 cup of cheese. Repeat until all ingredients are gone. Topping with remaining cheese. Bake for 30-40 minutes. Enjoy and serve with garlic bread and salad.