This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!
Tres Leches translates to "three milks" which is what makes this cake unbelivably moist, light, and sweet without being overly so. I recently served this at my fiance's birthday dinner and it was a huge hit. But of course, as my fiance says, "Alton Brown is THE MAN!"
You do need to start the cake the day before you plan to serve it, so keep that in mind with your timing.
There's a lot of recipes for this cake on here - but from what I found this one is a little differant and while it has a lot of steps - the end results is so elegant and lovely I want to post. I got this out of the Cook's Illustrated Holiday Baking Magazine and it graced the cover. By definition, Red Velvet Cake contains buttermilk, vinegar or a combination for both flavor and color. They noted that the more acid added, the brighter the cake looked and the more tender it's texture so tey included both buttermilk and white viniger.
It does make a special NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not rise or yield the proper color.
This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.
I had this recipe at a shower over 20 years ago and since then has been a must have at holiday's, graduation parties and get-togethers. I use a glass 9x13-inch dish and after it's done it's really pretty to look at and even better to eat..
It is Better if You use vanilla and not vanilla bean ice cream. Thanks for trying my ice cream recipe. :)
If you have fresh berries on hand you are in for a real treat if you make this cake. It's perfect for a party as it is not a cake that keeps well and probably should be eaten on the same day it is made, but wow, it is delicious!
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
At Fourth of July cookouts or Christmas family and church get-togethers, I am always asked to bring this. This is even what my daughter asks me to prepare as her birthday cake. Simple to prepare but elegant tasting. I have tried versions with regular chocolate frosting but this is so much better. I hope you enjoy this recipe.
This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy
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