Tres Leches (Milk Cake)

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My aunt Judy and uncle Ken are moving to a warmer destination.  For their going away party, I made a Tres Leches Cake (milk cake).

Since I had never made this cake before, it was suggested that I try a piece before others taste it.  You know, to make sure it’s good!  And it was.  Very good.  Moist, which is what the milk did!!

I don’t think I’m going to get to show a picture of the cake on a plate, unless I take it at the party!  Which may be a great idea now that I think about it!!

I was asked if it was a good idea to bring a cake that I had never had before to a party!  So I did cut a piece and make sure that it was party suitable.   It is.

Very easy to make.  The frosting on top, love it.

Here’s my aunt Judy and me at the party!!

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And my Uncle Ken, Aunt Judy and my cousin Camille.

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And Camille made some pretty awesome cupcakes for the party too!!!

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How cute are those?  And they tasted pretty dang good.

Well, Judy and Ken will be off to their next journey in life!!  I’m excited for them.  My plan is to visit…often.  Judy said I could.  Hoping you remember that!!!

I love you Aunt Judy and Uncle Ken.  Many blessings on your new adventure.

Tres Leches (Milk Cake)
Recipe Type: Cake
Author: Patricia
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  3. Sift flour and baking powder together and set aside.
  4. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  5. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  7. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  8. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Patricia – Two Girls Cooking

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All Recipes

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Caramel Apple Pie Fudge

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Oh my goodness.  If you love fudge, you must try this.  I had made this a couple of weeks ago and it didn’t turn out so well.  I used white chocolate chips instead of white baking squares.  So this time it settled and tasted ah-mazing!!!

I mentioned that we got home grown apples from Khali’s grandparents last week but this recipe called for dried apples.  So we just keep eating those nummy apples for our snack right now!  I’ll come up with another recipe soon for those apples.

In the past few years I’ve grown to love, love, love sweets.  Not sure when this happened.  And I’m not sure if I’m ok with it.  Oh I do love eating it, I’m just not sure if I should be eating it.  Sitting down with a pan of this fudge is dangerous.  We have a saying that we have at work:  Stay strong or indulge completely.  Well I’ve tried my best to stay strong with sweets.  Some days are just harder than others.  And fudge is a favorite of mine.

The last time I made this I didn’t let the white chocolate melt completely.   So try again and hope for success.  Which is is!!!!

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The chocolate baking bars instead this time.

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Caramel.  Need I say anymore?  Nope.

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Pour the caramel over the top and use a knife to swirl it in.  Oh yum.

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I sprinkled some cinnamon on the top before putting it in the fridge.  Wow, this so good.

You have to try it if you love fudge.  Well you should just try it because it’s good!!!  Enough said.  Just saying.

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Of course you have to add a bit more caramel for your own piece.  No one will know!

Enjoy your day and bake away!!

Caramel Apple Pie Fudge
Recipe Type: Fudge
Author: Patricia
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Ingredients
  • • 3/4 cup apple cider
  • • 3/4 cup unsalted butter
  • • 1 (5 ounce) can evaporated milk
  • • 3 cups sugar
  • • 2 cups white chocolate chips
  • • 3/4 cup dried apple, finely diced
  • • 1 teaspoon vanilla
  • • 1 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon all spice
  • • 1/4 cup caramel
Instructions
  1. Directions
  2. Line an 8×8 baking dish with parchment paper (13×9 inch pan if you like your fudge thinner.) Set aside.
  3. In a large saucepan combine the first four ingredients, bring to a rolling boil and stir continuously for 4 minutes (because the mixture burns easily.) Remove from heat.
  4. Add white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish. Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
  5. Refrigerate for at least 3 hours (or overnight), until hardened.
  6. Remove parchment paper from pan and place on cutting board. Cut into squares.
  7. To store: fudge should be refrigerated, in a covered container, for up to one week.

Patricia – Two Girls Cooking 😉

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Very Culinary 

Apple Cream Cheese Bread

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Apple.  Cream Cheese  Bread.  Fall has hit here in MN.  We went from being in the high 70s a week ago and now we’re in the 50s.  And we know what’s coming next.  I won’t say it but we know!!!

This is my favorite time of the year.  Not only do I love the colors you see when driving down the street, but cooking seems to be easier to do when you can turn on the oven.  I love grilling.  I love the hot and sun, but I also love what this season brings.

This past weekend was little Miss Khali’s 2nd birthday.   We traveled to WI and got a huge bucket of apples that came from her grandparent’s backyard!!

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Can’t get any better than home made bread with some fresh home grown apples!!!

I made this on my lunch break and had it baking in the oven when the kiddo’s got home from school today.  I was so hoping this would put them in a good mood.  Yay, it worked.

We were supposed to have our football dinner tonight but it was changed to next week.  So back to Taco Tuesday it was.  Now Tacos and Apple bread may not sound like it goes well together, but it does.  And it really didn’t matter.  We ate half the loaf!

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Getting the cream cheese portion ready.

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This bread batter was pretty thick.  But the cream cheese made it just right.  I was a bit worried on how the bread would turn out.  I’ve learned not to shy away from these types of recipes but I do still sit and worry if it’s going to turn out okay.  When the kids like it, usually I can assume it a success.

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Apples in bread!!!!

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After pouring the cream cheese batter on the bread batter, you mix it all in with a knife to make a pretty cool design.

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I added a bit more sugar and cinnamon to the top!!  I do this when making banana bread and it always adds a sweet taste to the crust!

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Fresh out of the oven!!  I love fresh, warm bread right out of the oven.  We all did (except Khali – she didn’t want to eat it!!).

If you’re looking for a great bread to try, this is an easy go to one.

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How pretty is this!!!

Apple Cream Cheese Bread
Recipe Type: Bread
Author: Patricia
Ingredients
  • 2 apples (cut in small pieces or grate)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cup flour (Kim used whole Wheat Flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg
  • Cream Cheese:
  • 6 ounce of cream cheese (room temp)
  • 1/4 cup sugar
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees. Spray your loaf pan with “Pam” spray and line with parchment paper and spray that also. I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.
  2. Using a mixing bowl add the oil and the sugar and mix. Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice. Whisk these all together then add to the egg mixture and mix. Add the grated apples and mix.
  3. In the smaller bowl combing the ingredients for the cream cheese mixture and blend.
  4. Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.
  5. Bake at 350 degrees for about 55 minutes. Watch so that you don’t over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil. Bake until a toothpick inserted into the bread comes clean. Cool then slice and enjoy

Enjoy!

Patricia – Two Girls Cooking

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The Wednesday Baker

Buffalo Chicken Pasta

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When I was doing the blog posting for the Love My Cub sweepstakes, I stumbled on this recipe on the cub.com site.  I even posted the recipe and said that I was going to make it.  Well, I made it.   We actually made this for dinner a couple of weeks ago, I’ve just been that busy!

This was really good.  It was not only super simple to make but it was really good!

I’m not a fan of buying pre-cooked much of anything.  I’d rather make it myself.  However, when life calls for chicken tenders already in a bag, sometimes you just have to go with it.  And I have to say these are some pretty good chicken tenders.  Better than homemade?  Maybe not, but when in a hurry why not.

Since making this recipe, we’ve had the chicken tenders quite a few times I have to say.  It’s easy.  It’s simple on busy sports nights.

Buffalo Chicken Pasta
Recipe Type: Italian
Author: Patricia
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 28 frozen popcorn chicken bites or chicken nuggets (I used Tyson’s)
  • 1/2 (16 ounce) package Penne Rigate
  • 2 tablespoons Butter
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup Essential Everyday Half & Half
  • 1/2 cup Feta Cheese
  • 1/4 cup Essential Everyday Louisiana Hot Sauce
Instructions
  1. Prepare chicken and pasta according to package directions. Drain pasta.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until celery is softened (about 5-7 minutes).
  3. Stir in half & half, feta cheese and hot sauce. Bring to a boil; reduce heat and simmer 2-3 minutes. Add pasta and chicken; toss to coat. Continue simmering until heated through and sauce has thickened.

I hope you enjoy this.  We had some crusty french bread with this and a side salad.  Great dinner.

Patricia – Two Girls Cooking 😉

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Cub Foods

Korean Turkey (Instead of Beef)

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Here’s a super easy dinner that my friend, Heidi gave to me again!  I told her she’s been giving me so many recipes lately that she should just help me blog.

We have been very busy this week with the end of football season coming to an end.   When Heidi told me about this meal she had earlier and how fast it would be for me to make.  No kidding.  This was super easy!  There are very few ingredients and as I was told, this rice took the same amount of time as the meat cooked!

I loved the flavor of the meat.  We use ground turkey instead of ground beef, but I’m assuming using the beef wouldn’t give it much different flavor.

I have a few favorite spices/herbs.  Cilantro is by far my favorite but Ginger is a close 2nd!!  I love the smell and the flavor it adds.

I didn’t have the sesame oil on hand and I griped a bit at the cost for the small amount I needed, but wow, that really added great flavor to this as well.

Just looking at the meat you would think that it doesn’t have a powerful flavor, but it sure does.

I’m not a huge fan of rice, but the family is.  I would have preferred to put this over some rice noodle or some pasta!  But nonetheless, this was very fast and super easy.  And these days that’s what’s important.

I snapped a few pictures of the kids while they were eating too!

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Caleb is not a huge fan at all of getting his pictures taken.  I walked by and quickly got this one!  Notice the food on his plate is almost gone!  AND he has a green onion on his plate!  He can’t eat them ON the food but he can eat it on the side.  Whatever works bud!

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This one here doesn’t like to always eat her food.  She has more fun feeding the dogs that are hovering below her chair.  She used to stand near me and say cheese every time I’d get my camera out.  Now?   She tells me to stop.  So I had to quick take this as well of her!

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This girl here?  She’ll strike a pose any time she even thinks about a camera.  Oh here Nana, wait, let me hold my plate up higher!  Nothing wrong with loving those pictures!  I love taking them.  She’s going back to get some green onions on her plate!!  She is the picky person in our house beyond anyone.  Can’t have any food touching any other food.  If we are eating chips with our meal, she has to either eat out of the bag, which I dislike, or get a clean plate.  The chips can’t touch the plate that’s already had food on it.  Too bad she doesn’t feel this way about her room….maybe some day!

Anyways…looking for a quick go to meal, this is it.  Use either ground beef or turkey.  I thought about putting some pine nuts on it as well.  Maybe next time!

Enjoy.

Korean Turkey (Instead of Beef)
Author: Patricia
Serves: 4
Ingredients
  • 1 pound lean ground turkey
  • 1/4 – 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
  • 1/4 cup soy sauce (I use low-sodium)
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced (see note)
  • 1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
  • salt and pepper
  • 1 bunch green onions, diced (don’t skip this!)
Instructions
  1. Heat a large skillet over medium heat and brown turkey with garlic in the sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Have a great day!

Patricia – Two Girls Cooking 😉

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