tres leches cake


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

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classic comfort food: bacon mac and cheese


I have a confession to make.  I’ve never had mac & cheese from that iconic blue box.  While eating the neon orange concoction was a childhood rite of passage for most of my friends, Kraft’s version was never very appetizing to me.  However, this made-from-scratch mac & cheese, oozing with cheesy goodness, is a whole other story!  Adding bacon to this is just pure genius!  Thanks to my friend, Patti, who posted a photo of her mac & cheese on facebook, for reminding me that I had this recipe from Lori at RecipeGirl that I’ve been wanting to try. Continue reading

mascarpone rice pudding with dried tart cherries

On one of my recent trips to New York City, I discovered Rice to Riches, a modern, Jetson-inspired store that serves only one thing – rice pudding.  The gourmet rice pudding at Rice to Riches comes in 21 designer flavors with whimsical names such as Fluent in French Toast, Cinnamon Sling, and Sex, Drugs, and Rocky Road. There are a variety of toppings to choose from – toasted buttery pound cake, espresso crumble, toasted coconut, and graham crackers, to name a few.  The bright, bold color scheme – orange, pink, yellow, and white – along with the irreverant slogans makes Rice to Riches a fun and kitcschy hangout.  The rice pudding is served in the coolest custom-made plastic containers with long curved spoons.  I loved those containers so much, I had to buy a pack of them.  They are cool, aren’t they?

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pumpkin bread pudding

pumpkin bread pudding
This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie.  It is such an easy and quick dish to make, yet so satisfying.  The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!

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