Mocha Tres Leches

What could be better than Tres Leches cake? Mocha Tres Leches!!!

1 c flour
1 tsp baking powder
1/2 tsp salt
1/3 c milk
4 oz sugar
5 eggs, separated
1 1/2 tsp vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 c half-and-half
1/2 c strong coffee

For the topping:
1/4 c heavy cream
1/4 tsp instant espresso powder
1 tsp vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Beat egg whites until soft peaks form.
add 1/4 c sugar as beat until stiff peaks form.

Place the egg yolks in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed
, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the remaining sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the vanilla extract and milk and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. fold in the egg whites until combined.

Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk, coffee and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Place the heavy cream, espresso powder and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

16 servings.
5 WW PP per serving.

Belgium Waffles


My step mom made these this morning, they were light, crispy and wonderful! I usually don’t beat my egg whites, but I just might start after trying these.

4 eggs, separated
2 c flour
1/4 c sugar
2 tsp baking powder
1 tsp salt
1 1/2 c milk
6 TBSP butter

Heat waffle iron.

Beat egg whites until stiff peaks, set aside. In a mixing bowl, combine dry ingredients. In a bowl, beat milk, yolks and butter. Add dry to wet ingredients. Fold in whites. Pour into waffle iron.

Bacon, Cheddar & Leek Souffle


I love soufflés, they are not as hard as everyone thinks, and really, what is better then eggs and cheese?

1/2 c thinly sliced leeks
2 TBSP unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 c all-purpose flour
1 1/3 c milk
cayenne to taste
1 1/2 c coarsely grated Cheddar
4 large eggs, separated
Cream of tartar
1/4 c finely grates Parmesan cheese

In a 2 – 3 qt pan cook the leeks in the butter and the reserved bacon fat over moderately low heat, stirring, until softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes.

Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon.

In a bowl with an electric mixer beat the egg whites with a pinch of cream of tartar until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly.

Prepare souffle dish: generously butter dish, then pour in parmesan cheese, cover with plastic wrap and shake to distribute the cheese.

Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden.

Serve the soufflé immediately.

Serves 4.

Slow Cooker Yogurt

Everyone in our house loves yogurt, the downside, there is a ton of recycling generated from all the containers, so I figured I’d give yogurt making a whirl.

I did some research and decided that the crock pot version was the one for me. My first batch was not so successful, but the second one – perfection!!!

What I learned:
1. The oven light really keeps the temp at 100 degrees.
2. Bring the yogurt starter to room temp
3. Do use a thermometer

This recipe takes about 24 hours to make, but only requires a few minutes of your time hear and there.

Tools you need:
Crock pot
Fine mesh sieve or chinois

1/2 gallon pasteurized milk
1 c yogurt, I used Fage 2%

Turn crockpot on to low, add milk and cover with lid. Heat 3 – 4 hours until milk comes to 180 degree.

Turn off heat & unplug. Let sit for 3 – 4 hours until it reaches 120 degrees.

Turn the lights on in your oven. Pull your starter out of the fridge at this point to warm up a bit.

Let the milk continue to cool until it reaches 110 degrees. Mix 2 cups of milk with the yogurt starter and stir back into milk. Cover, wrap tightly with a towel and place in oven overnight. Keep the oven light on!!

In the morning. Remove from oven. Set a fine mesh sieve over a large bowl. Line sieve with cheesecloth and spoon in yogurt. Let stand 30 minutes, draining whey (liquid) as needed from the bowl. Spoon into a glass or plastic container. Don’t forget to set one cup aside for your next batch.

Makes about a little less than 2 quarts.
4 WW PP per 1 cup.


Dutch Baby

Is there anything better than a batter cooked in butter? This breakfast treat is super easy to whip up, Bram even loves it. Today I accidentally left the butter in the oven too long which turned this into a brown butter Dutch baby – yummy whoops!

3 TBSP unsalted butter
3 large eggs
3/4 c milk
1 tsp vanilla
1/2 c flour
1/8 tsp salt

Preheat oven to 425

Add butter to a 10 inch oven proof skillet, pop in oven to melt the butter, about 6 min. For brown butter, leave it in for 3 – 5 more min until butter browns.

In a blender, whirl eggs for a minute until light and frothy. Add milk and vanilla, whirl another minute. While the blender is running add the flour, 1/4 c at a time. Add salt and whirl for one minute longer.

Remove butter from the oven, pour mixture into the pan and return to oven. Bake for 20 – 25 min until puffy and brown. Slice into wedges and serve.

Serves 2 – 4.
6 WW PP (4 servings)