This post is not about breast feeding...
I sucked at breast feeding my kids,
no pun intended, anyway...
It's been a Monday around here, if you know what I mean...
And the day is only half over...
It all started when I noticed the car made
some noise after I turned it off...
Some whiny fan-like noise...
Never a good thing, right?
Of course, Tommy is out of town....
OF COURSE HE IS!
So I called him on some military base in New Mexico
and he told me to high tail it
to the dealership....
I could hear the cha-ching sound
of dollar signs as I drove up...
After sitting in the lobby watching Hoda,
Kathy Lee and then Billy Bush
talk crap for almost two hours,
I was pleased to be told that said whiny fan-like noise
was going to cost me $1700.00.
And, it would take all day to fix...
I needed a loaner to pick the kids up from camp
and, Golly Gee, they were plumb out...
But, hey, Enterprise can send over a car....
That is one sexy minivan...
As I drove home to scrounge for lunch
and to take a chill pill,
I happened past The Wine Discount Center...
Just the opportune moment to search
for that tasty rose' we drank at a friends' house recently...
They carried it!
Three bottles are chilling in the fridge
should something else happen today...
So what about the La Leche part?
What really soothed my soul when I got home
was eating forkfuls, right out of the pan,
of the Tres Leches cake I made yesterday...
This stuff is meant to be made the day before
and it is PURE HEAVEN...
I think I can go forth and handle what the good Lord
may dish out the rest of the day...
It is that good....
Milk does a body good...
Tres Leches Cake, Courtesy of Bon Appetit MagazineCakes soaked in a sauce are designed so they can be made a day ahead. This classic Latin American version is as moist as promised.
- Unsalted butter (for pan)
- 1 1/2 cups all-purpose flour plus more
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 6 large egg whites
- 1 1/2 cups sugar
- 3 large egg yolks
- 2 1/2 teaspoons vanilla extract, divided
- 1/2 cup whole milk
- 1 cup evaporated skim milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tablespoon dark rum
Special equipmentAn 8x8x2" metal cake pan
Preheat oven to 350°. Butter and flour bottom and sides of cake pan. Set aside.
Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
Whisk 1/2 tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.