Tag Archives: dessert

Tres Leches Cake

Several years back I had a friend request a Tres Leches cake for his birthday.  I had never made one, but I said yes and decided to try it.   Since then I have made several different recipes, combing a few to make this one.  It has become a favorite among my friends and commonly requested.  Usually last minute when there is no possible way I could make it in time.

While I wouldn’t say it’s “hard” to make, it has several steps, and requires some refrigeration time.

First thing to do is to have six eggs at room temp.

Lightly Grease a 9×13 and set aside.  Preheat oven to 350.

This isn’t a recipe to try and make layer cake out of, it is to delicate to handle manipulation and moving in and out of pans.

In a large bowl add:

  • 1.5 cups of flour
  • 2.5 Teaspoons of baking powder
  • 1/4 Teaspoon of Salt


Set aside and separate the eggs..  *** Be sure not to get any of the yolk into the whites.**

With the 6 egg yolks add:

  • 1 Cup of Sugar
  • 1/2 Cup of Milk
  • 1 Teaspoon of Vanilla.


Add the Egg Yolk Mixture to the Flour  to form a batter, mix until combined.


Now Beat your six egg whites until they form soft peaks, then add:

  • 1/4 Cup of Sugar
  • 1/4 teaspoon of Cream of Tartar.

Continue to add till they make hard peeks.


Add 1/4 of the egg white mixture to the egg yolk batter and mix.

This helps the egg yolk batter become more playable.


Now gently fold in the rest of the egg yolks a little at a time.


Add to the prepared 9×13


Now bake for 35-40 mins.

When done set aside and let cool on a rack for about 30-35 mins.




While the cake is cooling combine:

  • I can of Evaporated Milk (12 ounce)
  • I can of Sweetened Condensed Milk (14 ounce)
  • 1/3 Cup of Heavy Cream

Once the cake is cool enough, poke holes in it and SLOWLY add the milk mixture. IMG_2855.JPG




You will have a bit (1/3-1/2 cup) of the milk mixture left over as you can see. You want the cake moist, but where it will eventually soak up all of the milk as it sits in the fridge.

Now put in the fridge for at least 4 hours, then top with whipped cream topping before serving.  I think it taste better the longer it has been sitting, so if you can make it the day before it is worth it!

To make whipped cream beat with an electric mixer:

  • 1.5 cups of heavy cream
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla.









Key Lime Cheesecake. Yes. Amazing.

A little back story.  When my husband and I first started dating years  ago I found out that one of his favorite desserts happened to be cheesecake.  I called my Mama and asked for her recipe, she had always made amazing cheesecakes so there was no better source.

I was asked to bring dessert to Easter Dinner, and I wanted something fruity, so I decided to try to manipulate my Mom’s regular cheesecake recipe into a Key Lime Cheesecake, it turned out pretty well!

Just a warning this isn’t a very dense recipe, not New York Style.

First you will need to make (or buy) a  Graham cracker crust.  I do this in the blender, I actually do the whole thing in the Ninja, but a mixer works just as well for the cheesecake part.

Preheat oven to 350

Mix 10 Sheets of Graham crackers with 1/3 cup of sugar, when they have mixed about add 1/3 cup of melted butter.  Mix again, pour into pan and press to the sides.

I used a deeper pie pan….

Now bake this at 350 for eight minutes.IMG_2526



Now, take:

  1. 2.5 blocks of softened cream cheese
  2. 1 cup of sugar
  3. 1/2 cup of Lime Juice (8 limes for me)
  4. 3 eggs

Blend this very very very well, rather in a Ninja or Hand Mixer or KitchenAid, it might take a few minutes.





Pour into prepared pie shell.


Bake at 350 45-55 minutes.  It is done when set and toothpick comes clean.  If it cracks then its most likely done, not big deal there….just cover it with Whipped Cream 🙂

IMG_2535 Done 🙂

Let cool till room temp, and then refrigerate for several hours at least! I make these the day before I take them anywhere.



Blueberry Cobbler and Facebook Reminders…



As some of you may have noticed Facebook has a nice little habit of reminding you what you were doing on the exact date, but past years.  This is usually sweet little reminders, good times with friends, work or being overwhelmed with school.  A nice little blast from the past.  Unfortunately these reminders can also remind us of a our goals and plans we once thought we would obtain.

This happened to me today.  I saw a post I made this time last year, it was a blueberry cobbler made in my cast iron that I made and posted, with every attempt to start a cooking blog.  I was almost five months pregnant and cooking on the reg.  Now I have a six month old baby boy, but I feel as not much more has been accomplished in the past year.  So here I sit today, finally making my blog, and posting the recipe I concocted One Year Ago.  Today.

I am also completely knew to this whole “blogging” thing, so cut me some slack if this isn’t the prettiest recipe out there, I took the pictures with my phone.  Here goes nothing!

In a Cast Iron add:

5 cups of blueberries
1/4 cup of butter
1 tablespoon lemon juice
1 tablespoon of cinnamon
heat to medium and let simmer 8-10 mins (till it becomes thick but not all the blueberry’s fall apart)

Blueberry Skillet 1

At this point it should look something like the basic picture I have above.

While the berries are getting their simmer on, grab a medium size bowl and mix the following together.

2 cups of sugar,
2 1/2 cups of flour
3 tsp baking powder
2 tablespoons of cinnamon
1/2 cup brown sugar
after all this is whisked add milk and mix until blended (do not beat excessively)
1 3/4 cups of milk.

At this point you remove the berries from the heat, and pour in HALF of the batter.  Make some fun lines, DON’T STIR!Blueberry Skillet 1.3

Pretty huh?

Once there are some lines swirled in, add the rest, or until pan is about 3/4 ways full, whatever comes first.

Blueberry Skillet 1.5Now, bake at 425 for 20-25 minutes!  If you want, dust with a bit of cinnamon sugar when it’s done.

I would recommend Ice Cream or Whipped Cream for this bad boy!

If you don’t have a Cast Iron, I would recommend getting one.  If that isn’t an option you can simmer the berries and then add to a baking dish…the edges wont be as crisp, but it will still be delicious!

Blueberry Skillet 2