We’ve been suffering through a heat wave in Southern California, which has disrupted what has otherwise been a mild summer. We don’t have air conditioning, but we live close enough to the beach to benefit from the coastal breezes so our house cools off quite nicely in the evenings, without the exorbitant electric bills. However, we do have a couple of weeks each summer when we wish we had air conditioning to cool us off and this has been one of those weeks. Continue reading
When life gives you egg whites, make angel food cake. When life gives you a whole lot of egg whites, top the angel food cake with meringue.
Yesterday, I planned to make vanilla custard but hadn’t really thought about what to do with all the remaining egg whites. I briefly contemplated making an egg white frittata, but I quickly came to my senses, and, thanks to Alton Brown, came up with the far better idea of making my first ever angel food cake. However, since I don’t own a tube pan, I scaled down the recipe to make these cute little mini angel food cupcakes instead.
Tres Leches Cake, is aptly named for the three types of milk – evaporated, condensed, and whole milk or cream (or in this recipe, half-and-half) – that are poured over a cake to create this very indulgent dessert. There is some debate to its origins. Recipes for this cake can be found in Mexican, Cuban, Nicaraguan, Costa Rican, and Puerto Rican cuisines. Nowadays, this dessert is not only popular in Latin and Central America, but is gaining popularity in the United States as well. Continue reading