When I'm 64

Tres Leches Cake

Have you ever experienced deja vu while tasting something? That happened to me today. I saw a Tres Leches Cake on The Best Thing I Ever Ate recently and remembered seeing a recipe on The Pioneer Woman. I had to bake that sponge cake. It was a must. I'd never heard of this cake before but when I took my first bite . . . it happened. Not sure where I had this cake. No matter. I will make this again and again.

If you like the tutorial see here on The Pioneer Woman Cooks!

1 cup flour
1 1/2 t. Baking Powder
1/4 t. Salt
5 whole Eggs
1 C. Sugar, Divided
1 t. Vanilla
1/3 C. Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 C. Heavy Cream

FOR THE ICING:

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.

Trader Joe's Cocoa - Chocolate Cake Recipe

Trader Joe's Cocoa Powder . . . run and buy it. It's inexpensive and very high quality - it made a superior chocolate cake. I do believe this is my new "go to" chocolate cake recipe.

3 1/3 cups flour
1 1/3 cups cocoa
3 cups sugar
1 T. baking soda
1 t. salt
12 oz. butter
3 cups buttermilk
1 t. vanilla
5 eggs

Preheat oven to 350 degrees. Grease and flour two 9" round baking pans or line cupcakes cups with paper liners. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes. Pour into prepared pans and bake for about 55 minutes or 20-25 if you're baking cupcakes.

This recipe is far better than the one on the back of the Hershey Cocoa can. I frosted it with both a rich cocoa chocolate frosting and later with a buttercream. The buttercream had these jimmies on top, from Holland. I was hopeful they'd be similar to the crunchy European jimmies Sprinkles uses. Not so much, but they were better than supermarket sprinkles. The cover of the box amuses me - the sprinkles are on top of toast. Who does that? I've been to Amsterdam, so I know the answer.

Strawberry Summer Cake (from Smitten Kitchen)

It's a long weekend which means there must be baking. I spied a recipe calling my name out there in the blogosphere this week. Smitten Kitchen does that to me. I've lost track of how many recipes her website has contributed toward feeding my inner gourmand - there are that many. Remember the slab pie? It matters not if you don't remember . . . my spouse does (and he brings it up frequently). How about the raspberry buttermilk cake? I will bet I made two dozen of those last summer.

Feast your eyes upon this recipe. Yes, it is similar to that Raspberry Buttermilk Cake recipe, but without the buttermilk. Ingredients usually on hand.

You be the judge...

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (I used a 10-inch springform).

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. I used turbinado as it produces a crunchier crunch.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Originally a Martha Stewart recipe, found here.

Butterscotch Nests/Haystacks

These are fun for Easter. Place three candy coated Easter eggs in the middle to make your nests...

1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles

Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper. After they set, place Hershey pastel eggs in the middle of each nest.

Strata

This is Gale Gand's recipe for Strata. I love her cookbooks and have a favorite recipe for chocolate shortbread from her. She is all kinds of awesome.

Strata is perfect brunch food, a cheesy egg bread pudding that usually starts with bread (or English Muffins) either cubed or sliced and soaked overnight in custard. It's a great make ahead dish and actually tastes better if it soaks for 12 hours. The world is your oyster when it comes to making strata. Want mushrooms and bacon? Throw some in. Sausage? Ham? Go for it. I made four of these this morning . . . they are just out of the oven all puffy and golden and beautiful.

5 cups of cubed French bread (with crust)
2 cups grated cheese
10 large eggs
1 quart whole milk
1 teaspoon dry mustard
1 teaspoon salt
Filling ingredients*

1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours.

2. Heat the oven to 350 degrees.

3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

*Bacon, cheddar, mushroom and tomato. Ham, Swiss, Asparagus. Fontina, Spinach, Salami and Roasted Garlic. Be creative!

Swedish Butter Cookies

I eat a lot of egg whites. And I hate to throw those yolks away . . . so I pulled out an ancient recipe I used three decades ago. The best thing about these cookies is the 'refrigerate and bake-when-you-want' option. They are delicious.

2 sticks of butter
3/4 cup sugar
1/4 t. salt
1 1/2 t. vanilla
1 egg yolk
2 cups flour
turbinado sugar (optional)

Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. Before baking preheat oven to 325. Line baking sheets with parchment. Slice dough into slices about 1/8" thick and place them on the sheets about an inch apart. Bake until cookies just begin to turn golden around the edges, about 16-18 inches. Lightly sprinkle with turbinado.

Did I mention my daughter is getting married? In less than ten weeks? I have no menu. And no caterer. Call me.

Posie Gets Cozy and an oh-so-delicious cake...

I've read Posie Gets Cozy for years now, despite the fact that I do not do any needlework, I do not knit and I do not sew. That doesn't mean I can't appreciate her talents.

When I read her recent blog post entitled "New Birthday Cake?" I knew I had to treat myself to this special baking pan. I'm a sucker for a Scandanavian dessert. The pan arrived over the weekend and Sunday . . . well, I made the cake twice. The first time it was covered in powdered sugar, the second time in turbinado.



Alicia made the lemon version, I (of course) opted for the almond. The cake is light . . . my third attempt will definitely be with the vanilla sugar.

You can order the Rehrucken Baking Pan from Pipka's of Door County here. The recipe is as follows:

Pipka's Scandinavian Almond Cake

Beat well:

1 1/4 C sugar
1 egg
1 1/2 tsp pure almond extract
2/3 C milk

Then mix in:

1 1/2 C flour
1/2 tsp baking powder

And slowly add:

1 stick melted butter

Butter and flour cake pan. Pour batter into pan and bake at 350 for 38-45 minutes until golden brown. Cool in pan for 6 minutes. Invert cake onto cooling rack. Sprinkle with confectionary sugar before serving. Variation; Before pouring batter, sprinkle sliced almonds in the pan bottom. Recipe can easily be doubled. Cake freezes well.

VARIATIONS
* Substitute lemon extract and add zest of lemon
* Substitute lemon extract and add poppy seeds
* Substitute orange extract and add zest of orange
* Substitute vanilla extract and add blueberries
* Substitute rum extract and top with shredded coconut

...OR ADD TO ORIGINAL RECIPE

* Blueberries
* Chopped dried cherries plus some chocolate chips
* Top cake with sliced almonds
* Spread cake with Nutella and jam!

Pipka's Special Turtle Cake

Mix up original recipe, putting half the dough in the pan. Then drizzle caramel sauce across the dough, then sprinkle mini chocolate chips and chopped nuts. Spoon in the rest of the dough and bake as always. Scrumptious!

Special thanks to Alicia Paulson for allowing me to share her beautiful photos of this delicious cake. It is stunning.

Hot Fudge Sauce (Nana's...)

I love this recipe! The funny thing is, I think it's better the next day . . . somehow there's a sugary/chewy quality to it when it's a day old.

Need to feed a crowd? Scoop the ice cream into balls (make sure you wear rubber gloves - this is a cold proposition) and roll them in coconut, toasted coconut or chopped almonds. Freeze on a cookie sheet until ready to serve. Cover in hot fudge and heavy whipping cream flavored with a little vanilla.

No crowd? Pour it over peppermint stick ice cream. Vanilla bean? Delicious either way...

1/4 cup butter
1 1/2 square chocolate
1/4 cup cocoa
3/4 cup granulated sugar
dash salt
1/2 cup cream
1 t. vanilla

Melt together over low heat butter and chocolate. Mix sugar, cocoa and salt and add to chocolate mixture stirring until smooth. Add cream slowly and bring to boil. Remove from heat and stir in vanilla.

Whoopie Pies (redux...)

I'm re-posting this recipe after my daughter suggested a modification. She was so right. Increase the baking powder to 1 teaspoon vs. the original recipe calling for 1/2 teaspoon. The end result avoids that occasional flat whoopie pie . . . they are nice and consistently round after adding that additional baking powder.

There were two bakery boxes full of these yesterday. My definition of fun.

1/2 cup butter
1 egg
1 cup sugar
2 cups flour
1 t. baking powder
1.5 t. baking soda
1/2 t. salt
1 cup milk
1 t. vanilla
1/2 cup cocoa

Filling: 1 cup crisco, 1 cup sugar, 1.5 cups Marshamallow Fluff, 1 t. vanilla

Bake at 425 for 7-8 minutes.

P.S. There are some members of my family who beg for double cream filling...

Caramel Brownies

This recipe just won't go away . . . for good reason. I love it that the Kraft caramels come unwrapped now. That was always a "keep a boy busy" job in my house.

1 package swiss chocolate cake mix
3/4 cup melted butter
2/3 cup evaporated milk
1 14 oz. Kraft caramels
1 cup chocolate chips

Preheat oven to 350. Combine cake mix, melted butter and 1/3 cup evaporated milk. Layer 1/2 mixture on bottom of 9 x 13 pan and bake for 6 minutes only. Melt caramels in heavy saucepan with 1/3 cup evaporated milk. Sprinkle chocolate chips over baked layer and drizzle caramel mixture over top. Top with remaining batter. Bake 15-18 minutes. Let cool completely before cutting into squares.

Jam Thumbprints . . .

I like these. My spouse does not. They look pretty in a bakery box all wrapped up for Christmas. Thank you, Ina.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Peanut Butter Bon Bons

It doesn't get any easier than this. These fall in the "family favorites" category at my house.

1 cup finely chopped nuts
2 cups powdered sugar
1 cup peanut butter
1 t. vanilla
1/4 cup butter
6 oz. chocolate chips

Combine nuts, sugar and peanut butter. Add butter and vanilla and process. Shape into 1" balls and chill. Dip in chocolate and place on wax paper to solidify.

Mexican Wedding Cookies

This recipe is from the Proud Italian Cook . . . I like her version simply because it makes so many. This is one of my favorite cookies. This version is also terrific. Perfect for a Christmas bakery box...

1 lb. unsalted butter at room temperature
4 cups of un-bleached flour
2 t. vanilla
8 t. granulated sugar (just 8)
3/4 cup of ground pecans (optional, and I prefer almonds)
Bowl of powdered sugar

Cream butter, add sugar and mix until light and fluffy. Next, add the flour and mix until all incorporated. Roll in balls and place on cookie sheet, making a thumbprint in each one. Bake at 350 for 20 min. Immediately roll in powdered sugar.

Penuche

My grandmother could really make candy. It's an art, I think. She had a repertoire full of different kinds of candy... butterscotch, fudge, coconut chocolates made with mashed potato. I was happy to find this recipe (in her own handwriting) for the fudge I like the most, penuche.

2 cups brown sugar
1 cup cream
2 T. butter
2 T. marshmallow
Nuts (optional)

Cook brown sugar and cream to soft ball stage and add butter and marshmallow.

I'm posting this recipe exactly as written. Consider yourselves lucky - this has more detail than most of her recipes.

Cinnamon Christmas Ornaments

1 cup cinnamon
1 T. ground cloves
1 T. nutmeg
2 T. white glue
3/4 cup applesauce

Roll between waxed paper and cut out with cookie cutters. Let ornaments dry overnight. Use straw to poke hole to hang ornaments.

Pan Fried Onion Dip

I'm going to re-post this one because there are holiday party needs. And this, well this dip is pretty spectacular. If you neeed to bring something to a holiday party, Ina's pan fried onion dip will make you a star. This is delicious.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Holiday Hot Chocolate

4 cups whole milk
4 cups half-and-half
1 pound white chocolate, chopped
2 teaspoons pure vanilla extract
Seeds scraped from 2 vanilla beans

In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and vanilla bean seeds and whisk vigorously. Reheat very gently and serve.

(Adapted to omit Ina's booze)

Sugar Cookie Bars

Originally posted July, 2009

Caity (hyper-aware of my rolled cookie difficulties) recommended this recipe. It solves my problem. Yum.

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting:

1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

The Barefoot Contessa's Roasted Turkey Roulade

Originally posted 11/27/08 and again on 11/13/09.

Not long after our Thanksgiving Day feast in 2008 my daughter referred to it as "the best day of my life". It makes me happy to think about that.

Ina's new book hit the bookstore in late October (2008) and I immediately knew what I was serving for Thanksgiving. I hate the idea of all the waste of a whole turkey, so when I saw this recipe I was in. I visited the local butcher shop and ordered the boned and butterflied turkey breasts and swallowed hard. Abandoning the traditional potato stuffing was a risk. Take a peek at the ingredients here. Best of all, each turkey breast only took two hours to roast. All that white meat... oh it was good.

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy (I used orange juice)
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

1. Place the dried figs and cranberries in a small saucepan and pour over the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

2. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes.

3. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned.

4. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

5. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

6. Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board., Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.

7. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)

8. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides.

9. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

10. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.)

11. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Hope your Thanksgiving was extra great this year. Mine was.