Cinco Leches Cake

So this is a recipe for tres leches ("three milks") cake, but it actually requires not three, but five different milks/creams, so we've been calling it "cinco leches" cake around here! There must be some correlation between the number of milks and the deliciousness of the cake though, because this cake is just absolutely delightful!

Recipe from my coworker, Marisol.

Ingredients:
Cake:
1 box yellow cake mix
3 large eggs
1 cup milk
1/3 cup softened butter
Milk Mixture:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (7.6 oz) Nestle table cream
2 tsp vanilla extract
Topping:
16 oz heavy whipping cream
1 tsp vanilla extract
2 tbsp sugar

Directions:
1. Follow directions on the box to make the cake in a 9x13 pan, but use milk instead of water.
2. When the cake has cooled, use an ice pick or meat thermometer to poke little holes all over the cake. The more holes the better!
3. Mix all of the milk mixture ingredients together in a blender. Pour or spoon the mixture all over the cake slowly, allowing it to soak into the holes. Refrigerate the cake.
4. Mix heavy whipping cream in a stand mixer on medium speed. Add vanilla extract and sugar and beat on high until stiff peaks form. Spread whipped cream generously on top of the cake.

Cake with MANY holes. The more holes the better!

This is what the canned milks/creams look like. You might have to look in the Mexican foods section for the "table cream."

(milk mixture)

(after pouring the milk mixture on)

(whipped cream topping!)

Ta-da!

Enjoy!

Strawberry Lemonade Cookies

These cookies are the perfect little springtime treat. They're easy to make and pretty cute too!

Recipe adapted from here.

Ingredients:
1 box lemon cake mix
1 box strawberry cake mix
4 eggs
2/3 cup canola oil, divided
2 tsp lemon juice, divided
2 cups powdered sugar, divided
1-2 tbsp milk

Directions:
1. Put each cake mix in a large bowl. To each bowl, add 2 eggs, 1/3 cup oil, and 1 tsp lemon juice. Mix until combined.
2. Refrigerate dough for 20-30 minutes.
3. Form cookies by taking a piece of each dough and rolling into a ball.
4. Put 1 cup of powdered sugar in a bowl. Roll each dough ball in the powdered sugar before placing on a baking sheet.
5. Bake at 375 for 10 minutes, or until cooked through. Cool on a wire rack.
6. When cookies are cool, make a glaze by whisking together 1 cup powdered sugar with 1 tbsp milk until combined. Add additional milk if necessary to reach desired consistency. Drizzle glaze over the cookies.

(lemon dough)

(strawberry dough)

(ready for the oven!)

(fresh out of the oven!)

(drizzled with glaze)

Ta-da!

Enjoy!

Valentine's Pretzel Kisses

Here's another Valentine's Day treat! These pretzel kisses are super quick-and-easy, and they're perfect for little gift bags!

Recipe idea from my friend Jennifer. 
Ingredients: square pretzels Hershey's hugs, unwrapped Valentine's Day M&Ms
Directions: 1. Place square pretzels on a baking sheet lined with parchment paper or a Silpat. 2. Place a Hershey hug on each pretzel. 3. Bake at 200 degrees for 5 minutes, or until chocolate is softened (NOT until it's melty and messy - take them out before you get to that point!) 4. Place an M&M in the center of each hug and push down a bit to spread the chocolate.  5. Cool completely.
(pretzels)
(Hershey hugs)
(M&Ms on top!)
Ta-da!
Enjoy!

Strawberries & Cream Whoopie Pies

Valentine's Day wouldn't be complete without adorable baked goods, right? I think half the fun of Valentine's Day is getting to make treats that are pink or red or heart-shaped, or just plain sweet! These adorable little whoopie pies are perfect for your sweetheart! :) 

Recipe adapted from here.
Ingredients: 1 package Pillsbury Moist Supreme strawberry cake mix 2 eggs 3/4 cup shortening 8 oz cream cheese, softened 4 tbsp butter, softened 2 tsp vanilla 4 cups powdered sugar
Directions: 1. Mix together cake mix, eggs, and shortening until well combined (dough will be thick). Roll dough into balls (about 25-30 of them), and place balls on a parchment-lined baking sheet. 2. Bake at 350 for 8 minutes. Transfer cookies to a wire rack to cool. 3. In a large bowl, mix together cream cheese, butter, vanilla, and powdered sugar until smooth.  4. Once cookies have cooled, make whoopie pies by spreading the cream cheese mixture onto cookies and sandwiching cookies together (try to pair each cookie with another that is close to the same size).  
(cake mix)
(thick dough)
(out of the oven!)
Ta-da!
Enjoy!

Pumpkin Cream Cheese Bars

Okay, so I forgot to take a photo of these after I cut them up into their cute little squares. So you can just look at the finished pan and imagine them cut into the little squares, okay? Haha! This is a great "skinny" alternative to most sugary pumpkin treats because it has a bit less sugar, uses whole wheat flour, and is full of healthy pumpkin and carrots! Yes, carrots! 

Recipe adapted from here.
Ingredients: 2 cups whole wheat flour 2 tsp pumpkin pie spice 2 tsp baking powder 1 tsp baking soda 1 cup sugar 1/2 cup brown sugar 1/3 cup butter (or butter substitute) 2 eggs 2 large egg whites 1 15oz can pumpkin pie filling 2/3 cup finely shredded carrot
For the cream cheese topping: 4 oz light cream cheese, softened 1/4 cup sugar 1 tbsp milk
Directions: 1. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, and baking soda. 2. In the bowl of an electric mixer, beat sugar, butter, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well-blended. 3. Add flour mixture a little at a time and mix until combined. 4. Lightly spray a 9x13 pan with cooking spread, and spread pumpkin mixture into the pan. 5. To prepare the cream cheese topping, mix cream cheese, sugar, and milk until smooth.  6. Drop globs of the cream cheese topping all over the pumpkin batter and swirl with a knife to create a marble pattern. 7. Bake at 350 for 20-30 minutes, or until a toothpick comes out clean. Cool on a wire rack, then cut into squares.

(dry ingredients)

(all mixed)

(butter and sugars)

(wet ingredients)

(wet ingredients mixed)

(pumpkin mixture in the pan)

(cream cheese topping ingredients)

(cream cheese topping)

(globs on top of the pumpkin mixture)

(marble pattern)

Ta-da!

Enjoy!

Funfetti Cookies

Funfetti cookies are a delicious and easy dessert. I've been making (and devouring) them since my sophomore year of college, when my roommate, Kristen, introduced me to them. The recipe used to be on the funfetti cake mix box, but last time I bought some they had changed the packaging, so I thought I'd better put the recipe on the blog before I forget it (and if any of you haven't had the pleasure of making these yet, now you can!). 

Recipe adapted from the old Pillsbury funfetti cake mix box. 
Ingredients: 1 box funfetti cake mix 2 eggs 1/3 cup oil
Directions: 1. Mix all ingredients to form a dough. 2. Shape dough into small balls and place on an ungreased cookie sheet. Flatten the balls slightly. 3. Bake at 375 for 6-8 minutes.

(ingredients)

(mixing)

(cookie dough)

(ready for the oven!)

(slightly flattened)

Ta-da!

Enjoy!

Chocolate Peanut Butter Cookie Cups

I've been really into bite-size desserts lately (the mini devil's food cupcakes with coconut cream frosting; the little sugar cookie fruit tarts). I think people are more likely to eat (and enjoy!) desserts when they're not super large and guilt-inducing. This recipe is quick-and-easy (it would even be great for kids to make!), and it's one I come back to again and again!  
Recipe adapted from an old Pillsbury recipe pamphlet.
Ingredients: 1 16oz tube of refrigerated peanut butter cookie dough 36 mini Snickers bars, unwrapped 36 mini cupcake papers  3/4 cup fudge frosting
Directions: 1. Cover each mini Snickers with a heaping tablespoon of cookie dough, rolling between your hands so the Snickers bar is completely surrounded by dough. Place dough-covered Snickers bars into mini cupcake papers in mini muffin tins. 2. Bake at 375 for 9-14 minutes, or until golden brown. Cool completely. 3. Pipe fudge frosting onto each cookie cup, and serve! 
Mini Snickers!
Wrapping Snickers with dough...
All covered with dough...
Ready for the oven!
Ta-da! Perfect for tailgating! :) 
Enjoy!

Zucchini Brownies

In honor of Bar exam week (three days of exams starting tomorrow!), I'm sharing a delicious recipe that I never would have found if not for law school. That's right, this one comes from one of my law school friends, Leah, who runs a food blog called Food for the Fresh! This recipe magically uses all sorts of healthy stuff and still comes out tasting like a delicious fat-and-carbs-filled dessert. Whole wheat flour, applesauce instead of oil, two cups of zucchini in an 8x8 pan... Magic! 


Recipe adapted from here.
Ingredients: 2 eggs, beaten 1/2 cup applesauce 1 tbsp vanilla 1 cup sugar 1 cup whole wheat flour 1/2 cup unsweetened cocoa powder 1 tsp cinnamon 1 1/2 tsp baking soda 1/8 tsp salt 2 cups grated zucchini (2-3 medium zucchinis) 12oz semisweet chocolate chips 1/4 cup chopped walnuts
Directions: 1. Combine the eggs, applesauce, and vanilla in a large bowl.  2. In a separate bowl, whisk together the sugar, flour, cocoa powder, cinnamon, baking soda, and salt. Slowly add the dry ingredient mixture into the wet mixture, mixing until just combined. 3. Fold in the zucchini and chocolate chips. 4. Pour the batter into a lightly-greased 8x8 pan. Top with walnuts (optional).  5. Bake at 350 for 30-35 minutes, or until a toothpick inserted (not through a chocolate chip) comes out clean! Cool on a wire rack. 
(eggs + applesauce + vanilla)
(dry ingredients)
(grated zucchini)
(batter!)
(ready for the oven)
Ta-da!
Enjoy!