I don't know about where you guys are, but it is unseasonably warm here this winter. It's about 62 degrees outside right now which means that I am not bundled to my chin in sweaters and scarves. I'm in grey jeggings and a sequined teal asymmetrical shirt. It's balanced, it's comfortable, and it sure as hell isn't sweats!
First let's make that Tres Leches Cake! It's creamy sponge caked soaked goodness. Seriously, if I could be covered in this stuff I would. Hmmm, anniversary idea for the future, perhaps?
Tres Leches Cake:
1 c. all purpose flour
1 1/2 t. baking powder
1/4 t. salt
5 whole eggs, yolks and whites separated
1 c. sugar, divided
1 t. vanilla
1/3 c. milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 c. heavy cream
1 pint heavy cream
3 T. sugar
Preheat oven to 350 degrees. Spray 9 x 13 inch pan with non stick spray.
Combine flour, baking powder, and salt in a large bowl. In another bowl beat yolks and 3/4 c. sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir until combined. Beat egg whites until soft peaks form (oooh kinda kinky). Add remaining 1/4 c. sugar and beat until stiff, but not dry (definitely kinky!)
Fold egg white mixture into the batter VERY gently until just combined-don't want to lose that airy goodness!. Pour into prepared pan and and spread evenly. Bake for 35 to 45 minutes or until toothpick comes out clean.
Combine evaporated milk, sweetened condensed milk, and 1/4 c. cream.
Allow to cool. Using a fork pierce the surface of the cake repeatedly. Slowly pour all but 1 cup of the milk mixture onto the cake. Allow the cake to sit for 30 minutes. This gives it time to absorb all that creamy lusciousness!
Meanwhile, whip pint of cream and sugar to make whipped cream topping. Ice the cake and enjoy!
This is a cake that only improves with time. I always make it a day ahead at least. My favorite time to enjoy it? 3 days after being made. It's like crack and sex had a crazy love child...
Now for the entre. I told you this is not your pour refried beans out of a can kinda meal. This is a labor of flavorful love!
Chicken Chimichangas with Sour Cream Sauce:
Did you think you were done? Roll up those sleeves, shoot a shot of tequila, and lets get to the side dishes!
If you aren't familiar with Latino cooking you may not know about sofrito. Sofrito is a flavorful paste of cooked tomatoes, green peppers, garlic, and onion. You can by it in a jar or frozen at your local supermarket, or like me you can make your own. Just freeze what you don't use.
3 plum tomatoes, seeded and diced
2 cloves garlic, diced
1/2 c. onion, diced
1/4 c. green pepper, diced
Cook over low heat in 1 T. vegetable oil to slowly, oh so slowly, caramelize and reduce the liquid. About 15-20 minutes.
2 cups chicken broth
1 T. olive oil
1-2 T. sofrito
1/2 t. salt
1 cup white rice
1 pinch saffron
Bring broth, oil, sofrito, salt, rice and saffron to a boil. Reduce heat to low and simmer for 25 minutes.
Now, my lovelies, kick up your stilettos and enjoy this comida muy sabroso you have made for yourself!