Tres Leche (from Scratch)

 

Cake:

• ▢ 1 cup all-purpose flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 5 large eggs , separated
• ▢ 1 cup granulated sugar , divided
• ▢ 1/3 cup whole milk
• ▢ 1 teaspoon vanilla extract
• (Add lime shavings for Tyson)

Milk Mixture:

• ▢ 12 ounce can evaporated milk
• ▢ 14 ounce can sweetened condensed milk
• ▢ 1/4 cup whole milk

Whipped Topping:

• ▢ 1 pint heavy whipping cream
• ▢ 3 Tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ ground cinnamon , for topping

Instructions

 

• Preheat oven to 350 degrees F. 
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. 
• Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.

Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 

Blueberry Baked Oatmeal

 

DRY

• ▢ 2 ½ cups gluten free quick oats can also use rolled oats
• ▢ ⅓ cup vanilla protein powder
• ▢ 1 teaspoons baking powder
• ▢ ½ teaspoons salt
• ▢ 1 ½ teaspoons cinnamon
• ▢ ¼ cup chopped nuts of choice I used sliced almonds

WET

• ▢ 1 large banana mashed
• ▢ 2 cups milk of choice I used almond
• ▢ 2 eggs see notes for vegan options
• ▢ 3 tablespoons honey or maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons nut butter I used almond
• ▢ 1 ½ cups blueberries plus more for topping*

• Preheat the oven to 350 degrees Fahrenheit. 
• In a large mixing bowl, mash the banana with a fork. 
• Add in the remaining wet ingredients, aside from the blueberries.
• Whisk to combine. 
• Add in the dry ingredients.
• Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) baking dish. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine. 
• Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries, chopped nuts or sliced bananas if desired.
  Add to the oven, uncovered, for 28-35 minutes or until golden brown around the edges and the center doesn't look too wet.
  If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out closer to 25-28 minutes.
  Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!

Lemongrass Chicken Coconut Curry

 

• ▢ 2 boneless skinless chicken breasts, cut into 1 inch pieces
• ▢ ½ onion chopped
• ▢ 1 jalapeno chopped (seeded if you want less heat)
• ▢ 2 garlic cloves chopped
• ▢ 3 stalks of lemon grass cut into large chunks and bruised
• ▢ 3 teaspoon Thai red curry paste
• ▢ 1 teaspoon curry powder
• ▢ ½ teaspoon garam masala
• ▢ ½ teaspoon turmeric
• ▢ 1 inch piece of ginger peeled and either sliced thin or grated
• ▢ 1 Tb sugar
• ▢ 2 cups mushrooms I used shitakes, sliced or quartered
• ▢ 1 red bell pepper cut into large chunks
• ▢ 2 stalks green onion sliced on a diagonal
• ▢ 1 can coconut milk
• ▢ 2-3 cups of water or stock
• ▢ 1 cup sugar snap peas
• ▢ Few dashes of fish sauce
• ▢ 1 Tb sriracha optional
• ▢ Salt and pepper to taste
• ▢ 1-2 Tb coconut oil
• ▢ Lime wedges for garnish
• ▢ 1 green onion sliced for garnish