Monday, January 31, 2011

PW's Tres Leches Cake

This was my first time making Pioneer Woman's Tres Leches Cake.   It turned out beautifully!  My daughter came home from school and inhaled as piece.  I thought it was good too!!  I actually challenged DH that I could make a good Tres Leches cake after he told me he had a piece at work and liked it.  Well, I think I won.  He came home and had a huge piece and ate every bit of it.  I like when I win!!


1 cup Flour
1.5 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
1 tsp. vanilla
1/3 cup of whole milk
1 can of evaporated milk
1 can of sweetened condensed milk
5 eggs separated
1/4 cup of heavy cream

For the icing:

1 pint heavy cream, for whipping
3 Tbs. sugar

Preheat oven to 350.  In a large mixing bowl add Flour, baking powder and salt.  Stir and leave alone for now.  Separate the egg yolks and white, putting each in a bowl.  In the mixer bowl add the yolks and all of the sugar, minus 1/3 cup.  Blend for a few minutes on high until the eggs and sugar turn pail yellow and double in size.
On low, mix in milk and vanilla. Pour the mixture over the flour mixture and stir just until combined.
Wash out your bowl and whisk.   You will now need them to mix the egg whites.  Whip on high for several minutes until soft peaks form.  Add in the reserved 1/3 cup of sugar.   Once soft, mix in with the rest of the batter.  After mix, put in a greased 10x13 cake pan.  Back for 35 minutes, or until no longer jiggly. Flip onto a rimmed platter or pan and let cool.  While cooking, combine the can of sweetened condensed milk, heavy cream and evaporated milk.
Once the cake is cool, piece it all over with a fork.  Poor about 1 cup of the mixture into the cake all over.  Try to get the edges well.  Once you have about 1 cup poured into the cake, let sit for 30 minutes to absorb all the liquid.  After 30 minutes, lets make the icing!

Put one pint of heavy whipping cream into the mixer bowl.  Turn on high for a few minutes until fluffy.  Add 3 Tbs of sugar and blend a little while longer.  Once it's a good consistency to spread, turn off the mixer.  Spread all over the cake, making sure to get the sides.
Chop up some maraschino cherries to top the cake with!

Source: Pioneer woman's Tres Leches Cake recipe.  Thanks PW!

Sunday, January 30, 2011

Santa-Fe Style Rice and Beans

Smart Ones and Lean Cuisine both make a version of Santa-Fe style Rice and Beans.  Even though they are a little different from each other, they are both very good!  Not too long ago, my sister was over for lunch.  Her with the Smart Ones version and Me with the Lean Cuisine version.  We debated which one we thought was better and what exactly made that one better.  She settled on the Smart Ones and I settled on the Lean Cuisine.  Either way, we've agreed that they are by far our favorite frozen meal.  I have now made my own version!  I really really liked it and I am very excited to have it again tomorrow for lunch.


1 can of black beans (drain off the top liquid)
1 can of kidney beans (don't drain)
1 can of corn (don't drain)
1 15oz can of tomato sauce
4 cups of water
2 cups of rice (uncooked non-instant)
1/2 tsp. onion powder
1 heaping tsp. ground cumin
1 tsp. oregano
1/2 tsp. garlic powder
1/4 - 1/2 tsp of cayenne pepper (more or less depending on how spicy you like it)
salt and pepper to taste
1/2 cup of shredded cheddar cheese
1/2 cup of sour cream


This is an easy one.  Throw everything into a large pan.  Stir it together and bring to a boil.  Turn the heat down to low to simmer.  Simmer on low for 15-20 minutes, until liquid has absorbed and rice is soft.  Make sure to stir this often.

This is what it will look like once it's all stirred and simmering.

Serve with sour cream and low fat shredded cheese.
DH and the kids loved this.  It's a little spicy but mild enough that my 3 and 6 year old had no problem eating it all up!

Friday, January 28, 2011

Oatmeal Chocolate Chip Cookies

I recently purchased a 1952 Kitchenaid Mixer.   I have been very anxious to use it but I went out of town for a few days and there it sat on my counter until my return.  I finally got the beast out and put it to work.  It was so fun!
1 cup of butter, softened
1/2 cup of Sugar
1 cup of brown sugar
1 1/2 cups of Flour
2 tsp. of Vanilla
2 eggs
1 tsp. of baking soda
3 cups of quick cooking oats
1 cup of chocolate chips (I used mini chips for this)


Preheat oven to 350 degrees F.  

Put the softened butter, sugar and brown sugar in a bowl.  Blend until creamy.

After mixing, add in the two eggs, one at a time while blending.  Next, add the vanilla.
In another bowl, add the flour, and baking soda.  Mix those up a bit and then while the mixer is running, add the dry ingredients slowly.  Just as their are combined, stop the mixer.

Next, add the 3 cups of oatmeal and 1 cup of chocolate chips.  Mix until just combined.

Scoop the cookie dough onto a cookie sheet and bake for 11-12 minutes.
These turned out great!  They are crunchy on the outside, soft and chewy on the inside.  Feel free to add nuts, raisins or any other creative idea you have to these!

Thursday, January 27, 2011

Crock Pot Chicken Dumpling Soup

The best part about winter in Wisconsin is that soup is completely appropriate at all times.  It's very filling,  warming and satisfying!  This one didn't miss any of those points!!  It was my first time making it and I will be making it again!

Shredded Chicken (as much or little as you would like)
Half a can of Carrots
Half a can of Corn
Half a can of Green Beans
2 cans of cream of chicken soup
half an onion
Salt and Pepper (to your preference)
1 can of refrigerated biscuits


Add the chicken, chopped onion, cream of chicken soup to the slow cooker.  Cover with water.  Add the canned carrots, corn and green beans and stir.  Season with salt and pepper.  Turn on high for 5 hours.  After 5 hours open the can of biscuits.  Cut them into quarters and push them into the liquid in the slow cooker.  Put the lid on and cook at least 1 hour on high without lifting the lid.  You will see the biscuits start to rise!  I cooked them for about an hour and  half and they came out perfectly!  The great thing about this recipe is that it offers a lot of room for variation.  You can use whichever canned veggies you'd prefer as well as any spices you'd like to add!  DH really liked this one and we will be making this again.