Tres Leches Cake

Tres Leches Cake

Ingredients
* 6 large eggs, separated
* 1 cup sugar
* 1 cup all-purpose flour, sifted
* 1 can (14 ounces) sweetened condensed milk
* 1 can(12 ounces) evaporated milk
* 1/2 cup half and half
* 1 teaspoon pure vanilla extract
* 2 Tbsp rum or brandy {optional}
* 1 1/2 cups heavy cream
* 1 tablespoon confectioners’ sugar

Directions
1. Preheat oven to 325 degrees. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Remove from oven and cool the cake for 20-30 minutes.
3. Using a fork, prick the cake all over. Also, cut off the edges of the cake if they seem dry.

4. In a medium bowl, whisk together the three milks, vanilla extract, rum or cognac and pour evenly over cake. Cover with plastic wrap; refrigerate all day or overnight.

4. Before serving, prepare whipped cream frosting. In a mixing bowl, whip heavy cream with sugar until thick {stiff peaks} and spreadable.

Frost cake and serve. You can also top with maraschino cherries, pineapple, or coconut.

Maple Pecan Pie

Maple Pecan Pie

• 1 prepared pie dough
• 3 eggs
• 1 cup pure maple syrup
• 1/2 cup light brown sugar, packed
• 4 Tbsp melted butter
• 1 tsp pure vanilla extract
• 1 1/2 cups pecans (halves and some whole)
• pinch of Kosher salt

Directions: Preheat oven to 350 degrees. In a large bowl beat eggs. Stir in maple syrup, brown sugar, melted butter, vanilla, and salt. Mix until well-combined. Add pecans and stir. Pour into prepared pie crust. Bake at 350 degrees for 35 – 45 minutes or until golden brown and the filling is set.

Sugar Cookie Recipe

Sugar Cookie Recipe

Ingredients:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter or 2 sticks-softened{not margarine!}
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract

Directions:
1. On a sheet of waxed paper {or in a large bowl}, stir together flour, baking powder, and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed. Beat in flour mixture, scraping bowl occasionally with rubber spatula, just until mixed. Shape dough into four balls; flatten each slightly. Wrap each in wax paper and refrigerate over night, until firm enough to roll.
2. Preheat oven to 350 degrees. Keeping remaining dough refrigerated, on lightly floured surface with floured rolling pin, roll one piece of dough a scant 1/4 inch thick. Tip: If dough will not roll out easily or falls apart–then knead with a bit of flour until pliable. With floured 3-4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, about 1 inch apart, on ungreased large cookie sheet lined with a Silpat or parchment paper. Place in the refrigerator for 10-15 minutes before putting in the oven to bake.
3. Bake 12-15 minutes until golden around edges. With wide spatula transfer cookies to wire racks to cool.
4. Repeat with remaining cookie dough and trimmings.

Yield: Makes about 6 dozen cookies.

Holiday Breakfast: Overnight Pumpkin Cinnamon Rolls Recipe

 Holiday Breakfast: Overnight Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls

Ingredients

1 package (2 1/4 tsp.) active dry yeast
1/4 cup warm water (100-110 degrees)
3 – 4 cups flour, divided
3/4 cup canned pumpkin puree
1/2 cup warm milk
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tsp. Kosher salt
1 tsp cinnamon
1/4 tsp. nutmeg

Filling

1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Cream Cheese Frosting

4 ounces cream cheese
1 stick butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions
1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes until bubbles start to appear.
2. In the bowl of a stand mixer, add 3 cups flour, pumpkin, milk, butter, sugar, salt, cinnamon, and nutmeg. Using the dough hook attachment, beat with a mixer at medium speed until smooth (about 5-10 minutes). Dough should be tacky, but not sticky. Add flour in small amounts as needed. NOTE: If you don’t have a stand mixer, just knead dough with your hands for about 10 minutes; adding flour as needed.
3. Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Cover the bowl with plastic wrap and let rise in a warm area of your kitchen until doubled in size.
4. Punch dough down; cover and let rest for 5 minutes.
5. In a small bowl combine sugar and spices.
6. On a floured surface, roll the dough into a 16×12 inch rectangle. Spread softened butter over dough and then sprinkle with the sugar and spice mixture. Starting with a long edge, roll up tightly; pinch seam and ends to seal. Cut the roll into 15 (1 inch) slices. Place rolls in a 9×12 inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

 At this point, you can either bake the rolls immediately or place in the refrigerator overnight. If you do refrigerate them overnight, take them out of the refrigerator about an hour before baking to allow to come to room temperature.
7. Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown.

8. While rolls bake, prepare the cream cheese frosting. Using a stand or hand mixer, cream together the the cream cheese, butter, and vanilla in a small bowl. Add the powdered sugar until well mixed. Frost warm rolls with the cream cheese frosting and serve immediately.

Hot Cocoa

Hot Cocoa

 If you've been drinking the store-bought stuff from the little packets, you are truly missing out on one of life’s simple luxuries. Hot cocoa is super simple to make and tastes so much better when it’s homemade. Both kids and adults love it!

 Ingredients:

-1/3 cup cocoa powder
-1/3 cup sugar
-1/3 cup water
-4 cups milk

-1tsp pure vanilla extract
-pinch of salt

Directions: Whisk cocoa, sugar and water in a medium saucepan and simmer until sugar is dissolved. Add the milk and vanilla and continue cooking until heated through.

Eat, drink and be MERRY! Happy Holidays!

Reindeer Chow {Muddy Buddies} (a spin-off of Puppy Chow)

Reindeer Chow {Muddy Buddies}

Ingredients

1. 14 Cups Chex cereal
2. 18 oz holiday m&ms
3. 12 oz semi sweet chocolate, bar or chips
4. 1/2 Cup unsalted butter
5. 1 Cup peanut butter
6. 1 tsp vanilla extract
7. 4-5 Cups powdered sugar

Instructions

1. Melt the peanut butter and butter in a microwave safe dish. Microwave in 30 second intervals until butter is melted. Add the chocolate a little at a time until all is melted into the mix. You might need to microwave one last time to make sure everything is melted and add the vanilla. Stir together.
2. In a large bowl add half of the cereal.
3. Drizzle half of the chocolate peanut butter mixture into the cereal in the bowl. Mix with a spoon.
4. Place one large paper bag into another one. Add 1/2 cup of the powdered sugar and half of the mixed cereal into the bag. Close this tightly and shake vigorously. Add more powdered sugar 1/2 cup at a time if needed until all the cereal is coated. Add 1/4 of the m&ms into the bag and toss. Place in an air tight container.
5. Continue these step with the remaining ingredients.
6. Keep stored in an air tight container. I personally love to keep it in the freezer, YUM!
7. Enjoy!

Strawberry Angel Food Trifle

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too...