Tres Leche Cake

Ingredients

For the cake:

Vegetable oil

6 3/4 ounces cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

8 ounces sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Method

 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.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. 

 Add the vanilla extract and mix to combine.

 Add the flour mixture to the batter in 3 batches and mix just 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 and the half-and-half in a 1-quart measuring cup.

 Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar 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.

Brownies

  • Ingredients


  • 140 g butter 

  • 200 g dark chocolate 

  • 225 g caster sugar 

  • 60 g cocoa 

  • 1 tsp vanilla essence

  • 2 eggs

  • 60 g plain flour 

  • 1 handful 'After Eight' mints

  • 1 handful peanut M&Ms

  • 1 handful glacé cherries

  • 1 handful chopped toasted hazelnuts

  • 1 handful pecan nuts

  • 1 handful white choc chips

  • 1 handful raspberries

Method

1) Weigh the butter, sugar and chocolate into a microwaveable bowl and nuke for 2 minutes or so, stirring occasionally until the mixture has melted.

2) Preheat the oven to 175°C.

3) Line a 20x20cm baking tin with greaseproof paper, or use a silicon mould. Crack in the eggs and vanilla essence and beat until smooth and glossy

4) Sieve the cocoa and flour into the melted chocolate mix and beat well. Pour into the mould and shake the tin to level out the mix.

5) Arrange plenty of each filling into separate corners of the brownie mix (so each quarter of the brownie tin has a different flavoured brownie) and poke them in so that are partially buried. Bake for 30 mins then remove from the oven and allow to cool fully in the tin.

6) Remove and cut into chunks before sharing, making sure people get a slice of their favourite or a little bit of each ;) Makes 12 brownies


https://sortedfood.com/chocbrownie

Monkey Bread

DOUGH

  • 1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
  • 1/4 cup warm water (110F-115F)
  • 1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour (measured correctly)

COATING

  • 3/4 cup unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract

VANILLA GLAZE

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Directions:

  1. Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
  2. Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.
  3. Make the coating: melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.
  4. Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you did use Red Star Platinum yeast, move ahead to the next step and bake right away.
  5. Preheat oven to 350F. Melt the remaining 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
  6. Make the glaze: Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves.
  7. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.
  8. Make ahead tip: This recipe is designed to be made ahead! In step 2, you'll see that the dough needs to rise for at least 8 hours or overnight.


http://sallysbakingaddiction.com/2014/06/30/homemade-monkey-bread-aka-cinnamon-roll-bites/

Churros

Ingredients

1 1/2 cup water

1/2 teaspoon salt

1 tablespoon sugar + more for dusting

1 teaspoon extra virgin olive oil

1 1/2 cup all purpose flour

1 teaspoon baking powder

oil for frying

Chocolate sauce:
1/2 cup heavy cream
4 oz (3/4 cup) dark chocolate, chopped (or morsels)


Method

In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.

Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF.

Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.

Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

Roll churros in the more sugar. Serve

To make the chocolate for dunking: Heat heavy cream, add chocolate, and let it sit for 1 minute then stir to combine.


Cookie dough truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds dark chocolate candy coating, coarsely chopped

Method
  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
  2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. 
Yield: 5-1/2 dozen.

http://www.tasteofhome.com/recipes/cookie-dough-truffles

Bread pudding

Ingredients

2 cups milk

2 tablespoons (1/4 stick) unsalted butter, more for greasing

1 teaspoon vanilla extract

1/3 cup sugar

Pinch of salt

1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

2 eggs, beaten



Method

  1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
    1. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
http://cooking.nytimes.com/recipes/1012636-simple-bread-pudding
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