Tres Leches Cake

 

There were many reasons to make this cake although one of them was in part due to my conversation I had with the shop assistant at Worlds End Bookshop. Why I ever thought this was a complicated cake to make I'll never know. As easy and simple as it is, it is one voluptuous cake. Sweet, yes however I did cut the sugar in half and honestly I'm sure I wouldn't notice if I hadn't made the cake myself. There seems to be quite a few variations in the recipe of Tres Leches Cake however I feel all of them have merit due to the similarities of ingredients. It's just a matter of finding a recipe you enjoy making. 

Tres Leches Cake is a traditional Mexican and Salvadoran dessert that is made for special occasions and is perfect to make a few hours or a day ahead of time. Tres Leches means, three milks. The syrup consisting of whole milk, condensed milk and evaporated milk is poured over a sponge cake which has been poked with holes, allowing the milky syrup to be absorbed by the cake, creating a moist, rich but surprisingly light sponge cake and to balance things off the cake is topped with a lightly sweetened whipped cream. The name of the cake in Spanish is also known as, pastel de tres leches or torta de tres leches.  

Tres Leches Cake 

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1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup unsalted butter, softened and room temperature 

1/2 cup white sugar 

5 eggs

1/2 teaspoon vanilla extract

1 1/2 cups 2% or whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 fl oz) evaporated milk

1 teaspoon cinnamon

2 cups whipping cream

1/2 cup icing sugar

1 teaspoon vanilla

ground cinnamon for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 9 x 13 inch baking pan.

In a medium bowl sift the flour, baking powder and baking soda together. Set aside.

In a large bowl and using an electric mixer beat the white sugar and butter together until light and fluffy. Add eggs and vanilla extract and beat well. Then add the flour mixture a 1/2 cup at a time, mixing until just blended. 

Pour or spoon the batter into the prepare baking pan, making sure that the batter is evenly distributed and smooth on top. 

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and using a fork pierce the cake all over. Let cool to room temperature.

In a medium bowl add the milk, condensed milk, evaporated milk and cinnamon and whisk together. 

Pour the milk mixture over top of the cooled cake and allow it to soak in.

In a chilled metal or glass bowl and using an electric mixer, whip the whipping cream, icing sugar and vanilla together until thick. Spread over the top of the cake and lightly dust with ground cinnamon.  

Keep cake in the refrigerator until serving.  

NOTES: if you feel the batter is a bit thick then add about 1 to 2 tablespoons or up to a 1/4 cup of milk to the butter and egg mixture just to give it that relaxed creaminess.  

Mexican Hot Chocolate Cookies

 

If you're celebrating Cinco de Mayo then these Mexican Hot Chocolate Cookies are a scrumptious nod to honour and celebrate the day of Mexican heritage and culture. A crisp and chewy chocolate crackle cookie with a distinctive mellow spicy piquant rich taste. Definitely moreish and you'll want to bake these whether it's Cinco de Mayo or not.  

Mexican Hot Chocolate Cookies

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1 1/2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon chilli powder

3/4 cup unsalted butter, melted

1/2 cup cocoa powder 

1/4 cup molasses

3/4 cup dark brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup to 1/3 cup cinnamon sugar, for rolling

Line a large baking tray or two baking trays with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cayenne powder and chilli powder. Set aside.

In a large bowl add the melted butter, cocoa powder and molasses and stir until well combined. Add the brown sugar, egg and vanilla extract. Stir until well combined.

Add the flour mixture to the buttery cocoa mixture and stir until combined. Leaving no flour streaks in the mixture. Cover and chill the dough in the refrigerator for about 30 minutes or alternatively lightly flour hands, as the dough is sticky, and roll the cookie dough between hands into balls no larger than a walnut, then roll in the cinnamon sugar and place on a plate lined with waxed paper and chill the dough balls in the refrigerator for about 30 minutes. Keeping the remaining cookie dough balls in the refrigerator until ready to bake. 

Preheat oven to 350ºF (180ºC). 

If not pre-rolling, Place the cinnamon sugar in a small bowl. When the 30 minutes of chill time is up, use a cookie scoop, that's a 1 1/2 tablespoon scoop, to portion out the cookie dough, and roll lightly between hands to form a ball. Roll in the sugar to coat then place dough balls on the prepared baking tray, 2 inches apart. Place the bowl with the remaining portion of cookie dough back in the refrigerator until the first set of cookies are baked and are ready to roll and finish baking the rest of the dough.  

Bake for 10 minutes in the preheated oven. The cookies should puff up and start to crackle on top. Remove the tray from the oven and allow the cookies to cool on the baking tray for 5 minutes before removing them to a wire rack to cool completely. Sprinkle with more sugar, if desired.

Notes: you can replace the cinnamon sugar for rolling with caster sugar instead. 

Day of the Dead ~ Día de Muertos ~ Sugar Skulls Cookies

 

Day of the Dead ~ Día de Muertos/Día de los Muertos is celebrated from November 1st to November 2nd and is associated with Allhallowtide - All Hallow's Eve, All Saints Day and All Soul's Day. Day of the Dead originates in Mexico, where it is observed and mostly celebrated by people of Mexican heritage, however it is also observed in other countries and cities throughout the world such as the Philippines, Guatemala, Peru, Costa Rica, Brazil, Australia and America to name a few.  

The day is for family and friends to gather and pay their respects and remembrance to those friends and family who have died. November 1st, traditionally is the day to honour deceased children with November 2nd, traditionally honouring deceased adults. Some traditions of honouring the deceased are with Calavera, a word that means skull in Spanish, and marigold flowers or creating a home altar with gifts and offerings and visiting graves leaving gifts and tokens of remembrance. 

Sugar skulls or Calaveras are a representation of the human skull. They are often edible but more often are not. They are made of sugar or clay and may be decorated with items such as icing, beads, nuts, chocolate, colourful foil and feathers and wood. They are an offering to be placed on altars for Day of the Dead and will usually have the deceased name written across the forehead of the skull. Small sugar skulls represent children who have died while a larger sugar skull represents adults who have died. These Sugar Skull cookies are my homage in honour of Day of the Dead, edible and easy to make when using the Bakerlogy Day of the Dead Floral Skull cookie cutter and the recipe for a vanilla sugar cookie posted on their website.   

Calaveras have been produced and used since the 1630's and have origins in Aztec, Mayan and Toltec culture. Jose Guadalupe Posada became famous for his depiction of Calaveras, with the most famous one being, Catrina. Catrina is considered to be the personification of the Day of the Dead itself, with her feathered hat, long flowing dress and fancy heeled shoes, she has become an unmistakable icon in both Day of the Dead and Mexican Folk Art. 

Mexican-Style Beef Casserole

 

Once autumn arrives making a plentiful casserole such as this becomes a culinary habit and is definitely on my must repeat list. It's hearty, spicy and cheesy and provides spoonfuls of warmth with every mouthful. You can omit the corn if you do not have any on hand and or want to keep it simple with just meat and beans, regardless it's a delicious casserole that feeds any welcoming plate.           

Mexican Style Beef Casserole 

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Serves 6 to 8

2 tablespoons olive oil

2 pounds ground beef

1 medium onion, chopped

2 cans (14oz each) diced fire roasted tomatoes

1 can (15oz) black beans, drained

1/2 cup corn (canned or frozen) 

2 1/2 teaspoons chili powder

1/2 teaspoon smoked paprika 

1/2 teaspoon salt 

1/2 teaspoon black pepper

Corn tortillas

1 1/2 cups cheddar cheese

1 1/2 cups Tex-Mex cheese or Cheddar Jalapeño

Preheat oven to 375ºF (190ºC). 

Heat a frying pan with the olive oil on medium heat, then add the ground beef and cook for about 5 minutes to brown. Next add the diced onion and continue to cook for 10 minutes, then add the diced tomatoes, black beans, corn, chili powder, paprika, salt and black pepper and cook just until everything is heated through.

Oil a 9 x 13 glass baking dish or casserole dish, then arrange a single layer of corn tortillas on the bottom, tearing or cutting some of the tortillas to make them fit. Cover with half of the meat sauce mixture and half of the cheeses, and then place another single layer of tortillas down, again tearing or cutting some of the tortillas to make them fit, and top with the remaining meat and cheeses. 

Bake for 20 to 25 minutes or until cheese is melted, then let it cool for a few minutes before serving and sprinkle with freshly chopped cilantro.

Mexican Flag

Called the Mexican Flag due to its garnish of a green cocktail onion, a white cocktail onion and red cherry on a toothpick. We had no onions or cherries however that did not stop us from making this cocktail and slightly modifying the name, calling it the Mexican Cocktail. An enjoyable cocktail all the same without the garnish. 

Mexican Flag

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2oz (10ml) Tequila

1/3oz (10ml) sugar syrup

1/3oz (10ml) lime juice

ice cubes

Garnish:

1 green cocktail onion

1 white cocktail onion

1 red cherry

ice cubes

Shake all the ingredients over ice and pour into cocktail glass. Garnish with green and white cocktail onions and a red cherry across the glass on a toothpick. 

Have a lovely weekend everyone! - JD 

Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD 

Mexican Wedding Cookies

A subtle pecan flavour that melts in your mouth. Perfect for sharing and celebrating any occasion.  

Mexican Wedding Cookies (Biscochos)

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makes about 2 dozen

1 cup unsalted butter, at room temperature

1/2 cup icing sugar, plus extra for dusting 

2 teaspoons vanilla extract

1 teaspoon water

2 cups unbleached all purpose flour

1 cup pecans, finely chopped

Preheat oven to 375ºF.

In a large bowl, using a hand held mixer, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth and combined for a few minutes. Gradually add the flour; beating until combined. Then stir in the nuts.

Dust hands with flour, and shape the dough into balls, no larger than a walnut. You may use a teaspoon if you wish. Place the dough balls 1 inch apart on an ungreased baking tray. Bake until lightly golden... about 10 to 15 minutes. 

Transfer the cookies to a rack until they have slightly cooled enough for you to handle but still warm. Roll them in icing sugar until completely covered.

Serve immediately. May be stored in an air tight container in the refrigerator or freezer for a couple of weeks.

Notes: you may try using other flavour extracts or any sipping spirits for flavour.  

Hope everyone had a lovely weekend! - JD 

Quick & Easy Mexican Cooking

I have a few cookbooks on Mexican cuisine however this one I really appreciated due to it's information, use of fresh ingredients, and the sheer inspiration for this book. Food memories can be such a powerful thing. 

There are 80 quick and easy recipes using available ingredients to create authentic Mexican dishes. Plenty of flavour throughout these straight forward recipes for breakfast, lunch, dinner and dessert, including snacks and grilling. As well as a quick and easy Mexican menu guide to help you plan your meal from start to finish. 

With the book's brief introduction about the author, brief pantry notes, and glossary of Mexican ingredients, guide to Mexican cheeses and useful utensils will help you in creating these flavourful recipes at home. The 9 chapters cover the familiar classics like salsa, tortillas, side dishes, meat, desserts and beverages. At the beginning of each chapter is a story relative to the recipes which makes it inviting and solidifies inspiration of this book; giving the reader some food for thought. There is also a page for mail order sourcing and a page on reference books on the food, cooking, and culture of Mexico. 

The recipe I wanted to share from the cookbook is an curiously interesting one that sounds it would be good with most dishes...

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

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makes about 3 cups

1 cup peeled pumpkin seeds

1 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 tablespoon vegetable or olive oil

1 onion, cut into wedges

5 tomatillos, husked and halved

5 garlic cloves, halved

2 jalapeño peppers, sliced

2 cups chicken broth

1 pack cup coarsely chopped fresh cilantro

1 cup coarsely chopped fresh parsley

1/2 cup fresh epazote (optional)

1 teaspoon salt

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure the don't burn, but toast until fragrant, 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until the flavours are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epozate, you can substitute the green tops of radishes or just leave them out all together. 

It's a late post... that is what happens when you have so many things on the go at once, you forget! Hope everyone has been getting on with their week. Warmer temperatures have found their way to E-town; bringing plenty of sunshine. - JD