Livin' in the Kitchen

Posts Tagged ‘Whipped cream’

Crossing Cake Abuse off Life-Lists

In Cake, Mexican on May 1, 2011 at 4:39 am

Visit every state, square dance in Texas, cliff dive, start singing/jamming to my favorite song in a packed and silent elevator–making already-awkward situations more awkward is my specialty–, learn French,  be proposed to via dessert, drive a pickup truck with a treadmill in the back.
Among my list of must-do’s, I got to cross of one thing today! Make Tres De Leches cake. It’s true. I’ve been afraid to do it forever, I’m not sure why. It was so easy! But after 3 years of Spanish, I now understand 3/3 of the words in the dessert’s name and feel fully qualified to take on the cake. Or should I say pastel? Alright, now I’m showing off.

Tres Leches Cake
Recipe from A Farmgirl’s Dabbles
1 3/4 cake flour
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp kosher salt
1 stick butter
5 eggs
1 cup sugar, 1 1/2 teaspoons sugar
1 1/2 teaspoons vanilla extract

Preheat oven 350F
Mix the dry ingredients together
Cream the butter then slowly add the sugar. Add eggs one at a time on slow, then slowly stir in vanilla, pour into a butter and floured pan– 13X9.
Bake 20-25 minutes, take out of the oven and allow to cool 30 minutes then transfer to another slightly larger pan with sides that will hold the liquid, poke loads of holes in the cake using a toothpick and allow to finish cooling.

Wait… are you kidding me? I get to poke a bunch of holes in a cake that actually came out in one piece? Surely you’re kidding me…

The Topping
12oz can evaporated milk
14oz can sweetened condensed milk
1 cup half-and-half

Pour all the cans into a bowl and whisk together until just incorporated, pour over your cooled hole-poked cake.
(This should sit over-night in the fridge! If you’re impatient like me, start early in the day and take it out later at night. This gives the cake time to soak in all the creams!)

I used a little container to pour the creams over the cake…

Whipped Cream Topping
2 cups heavy cream
1/4 cup powdered sugar (I used a few tablespoons more… I like it sweet!)
1 tsp. vanilla (I also added a little more of this)
Cinnamon for top garnish
Maraschino cherries, rinsed off so that it does not stain the white of the cream topping.

Whisk the heavy cream until it’s just about come together, add the powdered sugar, then add vanilla. Don’t over-whip!
Spread the mixture over the refrigerated cake.


My dear, picky, friend Lizzie ate this. Quite frankly, she devoured the most part of it. This is literally one of the most delicious cakes I think I’ve ever had/made. Plus it’s so easy! It’s not one of those cakes that’s going to crumble in your hands, you can throw it around a little. And let’s face it… who doesn’t want to be able to abuse a cake a little? Poke a bunch of holes in it, drown it in creams, smoother it in whipped cream? I can now also cross off something I never even thought of putting on my must-do-life-list… abuse a cake.


Trips, Inspiration, and Pie

In Chocolate, Peanut Butter, Pie on April 18, 2011 at 1:20 am

You guys probably noticed I haven’t been posting a lot lately. Life’s really been  picking up and slowing down all at once. My newspaper class got back late last night from our last trip before summer: Anaheim, California. Check out where we went while we were there: 

Bubba Gump’s Shrimp! The food was amazing. We got hush puppies as an appetizer, I got shrimp scewers for a meal- really pretty spicey-, then my friend and I shared a cookie cake topped with ice cream and whipped cream for dessert. The food was great, and the idea of the dessert was fabulous…

But I’m a dessert snob and thought the cookie was too dry, the flavors wern’t all there – although the calories sure were, they put calorie lists on everything in Anaheim- Coming home, my goal is to make this cookie not only look good but taste great. Update on that soon.

All I wanted in Anaheim was cookie dough or a jar of peanut butter- neither of which I found. Which is why, on my first day home it only made sense that I’d make something with cookie dough and peanut butter… pie!

Peanut Butter Crust
Peanut Butter Cookies
4 tablespoons melted butter

Bake the cookies as instructed (these cookies generally fall apart easily when you first take them off the tray; you want them to still be in this state when you’re crumbling them).
Crumble the cookies and add the melted butter.
Press into pan and place in the fridge while making the ganache.

Semi-Sweet Ganache
1 cup heavy whipping cream
1 cup semi-sweet Ghirodello chocolate chips

Stir the two ingredients over medium heat, once the chocolate chips have melted, whisk the mixture for about a minute then turn off the heat, allow to cool for 10-20 minutes
Whisk, pour into your pie crust that’s been cooling in the fridge, use a spoon to cover the crust and sides with ganache, return to the fridge to cool.

Peanut Butter Pie Filling
2 cups powdered sugar
1 1/2 cups creamy Jiff peanut butter
8oz block cream cheese
1 1/2 teaspoons pure vanilla extract

Mix the sugar, peanut butter, and cream cheese together until all the ingredients are combined and there are no streaks left, add the vanilla.
Check the ganache, when your finger comes off the top without bringing a layer of the chocolate with it, it’s done. (about 30 minutes – 1 hour)
Spread the entire peanut butter mixture over the top, dont leave any of it off! *
With the peanut butter cookie crust, the peanut butter filling adds another really nice dimension of flavor, the peanut butter also balances out the semi-sweet bitter taste of the ganache.

Whipped Cream
2 cups heavy whipping cream
5 tablespoons white sugar

Whip the cream until you see the lines of the whisk forming, add one tablespoon of sugar at a time then turn off the mixer.*
If you desire, transfer the whipped cream to a bag fit with whichever tip you desire and pipe in small circles.
Refridgerate until ready to eat.
*When you’re in control of whipping your own whipped cream, you don’t want to overwhip it and add too much air like the cans do, you want to acheive a nice silky texture.*

Dig in! This is a great balance between the semi-sweet chocolate and the sweet sandwich of the crunchy peanut butter cookie crust and the smooth peanut butter filling, then the whipped cream really balanced it out. Next time I’m going to try it out with a half cup semi-sweet chips and milk chocolate chips for the ganche!