Tres Leches Cake with Dulce de Leche Glaze

 Tres Leches Cake with Dulce de Leche Glaze

 

 

 

 

 

 

 

 

 

 

 

This is the EASIEST homemade Tres Leches Cake you can make. A light and airy cake soaked in a sweet milk mixture and topped with fresh whipped cream and caramel sauce. Try this simple version for an afternoon treat or coffee. Enjoy! 

 Tres Leches Cake with Dulce de Leche Glaze

3 large egg yolks

⅓ cup vegetable oil

½ cup water

2 teaspoons vanilla extract

1½ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife

1 cup sugar, divided

2 teaspoons baking powder

5 large egg whites

⅛ teaspoon salt

For the Soaking Mixture

 

1 (12-oz) can evaporated milk

1 (14-oz) can sweetened condensed milk

¼ cup plus 2 tablespoons heavy cream

 

For the Glaze

1 (13-oz) can dulce de leche, preferably Nestle Brand

¼ cup water

 

Preheat the oven to 325 degrees and set oven rack to the middle position.

In a medium bowl, whisk together the egg yolks, oil, water and vanilla.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, use an electric mixer to blend flour, only ¾ cups of the sugar, and baking powder. Mix on low speed for 20 seconds. Add the egg mixture to the flour mixture and beat on medium-high for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.

In another clean mixing bowl, combine the egg whites and salt. Whip the egg whites on medium-high speed until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed to high and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.

 

Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top. NOTE:  (it's very important NOT to grease the pan). 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the cake for 45 to 50 minutes, or until it is set and golden. Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place four glasses on counter and put the can pan on them…One glass at each corner. Let cool for 1 hour. Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals. 

Next, in a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour or spoon the mixture over the cake, tilting the pan every so often to help it absorb evenly. 

Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once the cake has chilled, make the glaze:

In a medium microwave-safe bowl, combine the dulce de leche and water. Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Garnish however you like. 

 

 

 

Outback Chicken aka Alice Springs Chicken

Outback Chicken aka Alice Springs Chicken

 

I used to love going to Outback Steak House for their delicious steak dinners. I always ordered the “Victoria's Filet Mignon” because it was melt-in-your-mouth-delicious. But also, expensive and going to Outback was for special occasions.  But one night I decided to try something different and I am so glad I did. One bite and I knew this would be what I ordered from now on.  One bite and I said to myself, “Self, you can make this at home.”  And I did and now I save it for when I have someone I want to impress. Friends that will take that one bite and know this is the best thing on Outback’s menu.  Or from my kitchen! 

 

 

 

 

 

 

 

 

 

 

 

 

The secret?  You begin by marinating chicken breasts in a delightful honey mustard sauce. Then you top them with mushrooms, crispy bacon, and a generous helping of Monterey Jack cheese. It’s absolutely delicious! 

 

Outback Chicken aka Alice Springs Chicken

 

1/2 cup honey

1/2 cup Dijon mustard

¼ cup mayonnaise

salt and pepper

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 tablespoon butter

8 slices bacon, cooked until crispy and cut in half

2 cups button mushrooms

1 tablespoon butter for frying mushrooms

1 cup Monterrey Jack Cheese, grated

Fresh Parsley, chopped

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

First make your simple marinade. This recipe will not turn out if you skip this step.  

 

 

 

 

 

 

 

 

 

 

Whisk together honey, Dijon mustard, and mayonnaise in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey marinade into a gallon-sized Zip lock bag and add chicken. Make sure all the chicken is coated in the sauce and refrigerate for 1 hour or up to 24 hours.

Remove chicken from refrigerator.  Allow the excess sauce to drip off the chicken and then place each piece on a plate. Dispose of the marinade after you remove the chicken. Remember, you reserved some of the sauce for later. Preheat oven to 400 degrees and line a baking sheet with parchment paper.  It is important to line the pan with parchment paper because the sauce is sticky and might stick and burn.

 

In a heavy-bottomed skillet, heat 2 tablespoons of olive oil and one tablespoon of butter over medium-high heat until it shimmers. Season each breast (both sides) with salt and pepper and place in hot skillet. Sear both sides until golden brown but not cooked through, working in batches as not to over-crowd the pan.  Remove browned chicken from skillet and place on prepared baking sheet. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Divide and spoon mushrooms over the chicken breasts.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Followed by half slices of bacon.

 

 

 

 

 

 

 

 

 

 

 

And finally, the Monterrey Jack cheese.

 

 

 

 

 

 

 

 

 

 Lightly cover with foil and bake at 350 degrees for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees. The cheese should be melted by this point.

 

 

 

 

 

 

 

 

 

 

 

Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

 

So delicious!  So impressive. So easy to make!

Photography is the property of and copyrighted to Welcome Home. 

Breakfast Pan Pizza

 

Breakfast Pan Pizza

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a great idea if you have friends or family stopping by early for breakfast or brunch. It’s simple to make and so good!  There are few steps involved but so worth the effort.  Light, fluffy eggs with tender bits of ham and crispy bacon smothered in gooey cheese.  OMG yum!

    Breakfast Pan Pizza

1 tube refrigerated pizza crust

2 Tablespoons butter

8 large eggs

1 teaspoon salt

½ teaspoon pepper

⅓ cup milk

1 packet of country gravy mix

2 cups shredded Monterrey Jack cheese

½ cup real bacon pieces

¼ cup diced deli ham

 

Preheat oven to 425F degrees. Spray a 9 x 13 baking pan with non-stick cooking spray. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll the tube of dough and lay it on your pan.  Then stretch to fit the bottom of the pan. Stretch it out to all the edges. Brush 2 Tablespoons olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)

Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.

 

 

 

 

 

 

 

 

 

 

 

 While crust is baking, make your scrambled eggs. In a medium-sized bowl, add 5 large eggs, 1 teaspoon salt, 1/2 teaspoon pepper and 1/3 cup milk. Whisk eggs really well for at least 2 minutes to combine.

 

 

 

 

 

 

 

 

 

 

 

 

Preheat a pan on low to medium heat. Add 2 Tablespoons butter. Once butter is melted, pour in the egg mixture.  

 

 

 

 

 

 

 

 

 

 

 

Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.

 

 

 

 

 

 

 

 

 

 

 

When crust is ready, remove it from the oven. Spread a light layer of the gravy evenly over the crust.  Then top with the scrambled eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the ham and bacon on top. 

 

 

 

 

 

 

 

 

 

 

Place baking pan into the oven (middle rack) and cook at 350F degrees for another few minutes until everything is warmed through and cheese is melted. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Cut into 12 squares. Then serve while warm. 

 

 

 

 

 

 

 

 

 

 

 

 

Now that's a pizza!

 

 

 

 

 

 

 

 

 

 

  

 

 

Add whatever toppings you like and any cheese you like. Choose sausage, ham, bacon, etc. 

 Photography is the property of and copyrighted to Welcome Home.