Today’s Recipe and Location: Tres Leche Cake
Found in: The Pioneer Woman Cooks: Food From my Frontier
Pages 238 - 240 Copyright: 2012 Harper Collins
I figured out that there are 268 calories per serving, if 20 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)
This one is a mixed review for me alone. When I first made this cake I may have screwed up the entire thing. I made the cake and after it cooled I split it into three different pans for myself and both critic families. Then I poured the tres leche (milks) on all three cakes. The problem I encountered was that they became soggy and a big mess because they did not fill the pan but had a large area around the perimeter.
Undaunted, I made it again for a neighborhood party. I left the entire cake intact and poured on the three types of milk. This one turned out perfect and was raved about by everyone who attended the party. The hostess actually asked for a copy of the recipe. Boy oh boy, am I learning a lot of lessons about cooking.
Brandy - NO WAY – I’m with you and Nicole - It did have a good taste to it, but the texture - ugh, ICKY! The frosting however was amazing! So I will be using that recipe in the future!
One of the newest appliances I purchased this year was the Nutra Bullet. Jenny Anderson introduced me to it and we purchased ours together and paid $80.00 each. It was a great investment.
I love making a breakfast shake. My personal favorite includes cutting up a granny smith apple, a frozen banana, one cup of milk, and 2 Tablespoons of malted milk powder. I love it because I get in two fruits and a lot of calcium and have deluded myself into thinking I am having a rich, creamy chocolate malt. Mine is a rich brown drink and Jenny’s is green. She puts in veggies and fruits to concoct her drinks. To each her own.
The Nutra Bullet is also great for chopping up small amounts of food, such as nuts and graham crackers. Two uses – wonderbar!
Fabulous “Family” Food
This is my own homemade recipe for an amazing panini. My friend, Jenny, gave me my Panini maker. I am extremely grateful to Jenny. I truly love this sammy! The Panini I created was made on buttered, crusty sourdough bread with thinly sliced roast beef. I also put on two precooked slices of bacon and a few slices of red onion and slathered the inside of the bread with Walmart’s Marketside Chipotle Ranch dip. (This can be found in the produce, refrigerated section). I topped it off with Monterey Jack cheese (although any cheese would do. Later, I thought that I wish I had put on a blackened chilis to add that special flavor. OMG – to die for!