Do you live in the Indianapolis area? Do you love a good holiday movie fix? Well, hang tight, because at the end of this post, you can find out how you and a guest can attend the Indianapolis screening of the new CBS Films celebrity packed holiday extravaganza, Love the Coopers!
Tres Leches Cake is one of those recipes that I feel has been haunting me for a while. I’d never made it before this, but I kept seeing it…everywhere. The idea intrigued me, a simple vanilla cake soaked in a creamy concoction of Tres Leches (Three milks, if I remember correctly from high school Spanish). It seemed more like a pudding than a cake, but more cake-like than a bread pudding. I wanted to make one, but none of the recipes jumped out at me.
One of my favorite fall traditions, and one that I’ve been able to carry on with my children, is of heading to an orchard in the early days of fall, picking bushels and bushels of apples, sipping on cider, swatting away the bees (OK, I could do without that part.), and then turning said bushels and bushels of apples into delicious treats for my friends and family once we get back home. We haven’t gone apple picking yet this year, but this could be the perfect weekend to do just that.
That’s all you need to make this amazing, surprisingly light, deliciously tasty summer dessert.
I had a feeling this would be good, but I was pleasantly surprised to find out exactly how seriously good it really was. There’s just enough chocolate to keep the chocolate fans happy, it’s light enough that it won’t weigh you down after a big meal, and it’s different enough to make people think that you’ve spent a ton of energy on it. Only you need to know that it’s actually pretty simple!
This is one of my favorite cakes to bake in the summertime. I’m not a huge fan of biscuit based shortcakes, but pairing berries with this deliciously, buttery, moist pound cake is one of the best ways, in my opinion, to sweeten up the summer.
This cake is pretty easy to throw together, and the beauty of it is, it can be made a day or two ahead of when you need it, or frozen for up to a couple of months, and it still tastes perfectly delicious when it’s time to eat.
I’m guessing a lot of other people do too, and that’s how it got its name. It certainly is yummy, and it’s a pretty impressive dessert for being so simple to put together. It’s a great dessert for a crowd, or pot luck, because you can make it ahead of time and it actually tastes better the longer you let it hang out in the fridge!
It’s time to Spring things up in here! I can’t do winter food any more. I’m done. I don’t care if it’s freezing outside, my toes are endlessly cold, and the wind is gusting so hard it makes my ears hurt. It’s the end of March, for crying out loud!
Spring desserts, in my opinion, call for light, fresh flavors and, above all, berries. I love a good berry dessert, and this is one of them. This cake is deliciously moist and flavorful, and is studded with beautiful sweet, fresh, Spring strawberries.
I’ll admit it. I’m not ashamed. I first made this recipe because I thought the name was cute. I have no idea what a Delumpkin is, or a Delumpkin Pumpkin, but whatever it is…it totally works. This cake is amazingly moist and flavorful, plus it’s incredibly easy to throw together. If you’re looking for a holiday alternative to pumpkin pie or a spice cake, this fits the bill, and it’s a hit every time I’ve made it for a crowd!
I’m kicking myself. It’s almost the end of June and I haven’t been to our local Farmer’s Market yet. What happened to the hazy, lazy days of summer? We’ve been so busy, I’m hardly able to keep up! The busy days continue this week with a long road trip tomorrow up to the Midwest, for a couple of weeks with our family. We’re really looking forward to being there. The many, many hours in the car, though? Not so much. It’s the price you pay, for a couple of weeks of family fun…and many more busy days! The summer will be over before we know it!
I know. The name of this cake is pretty awful. I’ve baked it up numerous times over the years and every time I look at the recipe, I cringe at the name. I don’t know who came up with the name, or the recipe, but I have seen it in countless Southern cookbooks over the years. I figured that the reason it’s called a Pig Pickin’ Cake is because it’s so good that it’s easy to look like a pig as you are “picking” at the cake. However, thanks to the power of Google (Seriously, what did we do before search engines? I swear, I Google something at least ten times a day.), I found that the name of the cake comes from the Southern tradition of serving it for dessert at pig roasts, or “Pig Pickins”. Now that I have a legitimate reason for the (still kind of awful) name of the cake, and I no longer look at it as an insult, I feel I can pass it on to you!