Tuesday, May 8, 2012

"Let the wild rumpus start"



I loved this book as a child and love it as a mother of a creative little boy who can be a "wild thing" and make "mischief of on kind and another" on occasion. 


Saturday, May 5, 2012

Tres Leche Cake for Cinco de Mayo


We made an easy and delicious Tres Leche cake
as part of our Cinco de Mayo dinner. 
I based it off of this recipe but made some alterations
(mostly to make less sugary and cut out some unnecessary fat)
so this is my version:

Tres Leche Cake

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 skim milk
1/2 of a 14 oz can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

1 and 1/2 cups heavy whipping cream
1-2 tablespoons sugar
1 teaspoon vanilla extract
sprinkling of cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.Cool cake.
  6. Combine the skim milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, 1-2 tablespoons of sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Sprinkle top of cake with cinnamon. Be sure and keep cake refrigerated, enjoy!
It was the perfect end to our dinner of fish and chicken tacos, refried beans and cheese and some yummy strawberry and mango margaritas.



Our Lady of Guadalupe & Saint Juan Diego, 
patron saints of Mexico, 
Pray for us!

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