Home Party Dessert Recipe
12/24/2017
Tres Leches cake balls
(yellow cake)
2 cups all purpose flour
2 t baking powder
1/2 t salt
4 oz. unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
2 t vanilla extract
3/4 cup milk
(icing)
1/4 cup whole milk
14 oz. can sweetened condensed milk
1/4 cup heavy shipping cream
(coating)
24 oz. white chocolate, melted
about 1/2 cup sweetened condensed milk for garnish
>how to make<
2 cups all purpose flour
2 t baking powder
1/2 t salt
4 oz. unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
2 t vanilla extract
3/4 cup milk
(icing)
1/4 cup whole milk
14 oz. can sweetened condensed milk
1/4 cup heavy shipping cream
(coating)
24 oz. white chocolate, melted
about 1/2 cup sweetened condensed milk for garnish
>how to make<
(cake base)
*Preheat the oven to 350 degrees and grease a 10" round cake pan.
*In a medium size bowl, combine the flour, baking powder, and salt with a wire whisk and set aside.
*In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
*Beat in the eggs, one at t time.
*Add the vanilla and mix until completely combined.
*Slowly alternate between adding the flour mixture and the milk to the wet mixture, mixing until smooth.
*Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
(icing)
*While the cake is cooling, mix together the whole milk, condensed milk, and heavy cream.
*Poke holes on top of the cake with the end of a spoon and pour the milk mixture over the warm cake.
*Place the cake in the refrigerator for at least 3 hours.
(cake balls)
*Once the milks are fully absorbed into the cake, pick up a small portion of the cake and crumble it into a large mixing bowl using your hands.
*Continue to crumble the cake until you no longer see any chunks.
*Using a cookie scoop to portion out equal amounts of cake ball dough.
*A good size for a cake ball is about 1 1/4" in diameter.
*You would like to scoop out all the portions before you start rolling.
*Take each portion that you have scooped out and roll it back and forth between your hands until you have a nice smooth ball.
*Place each ball on a tray lined with parchment or waxed paper.
*After you have rolled all of the scooped out portions, place the entire tray of balls in the freezer for at least 2 hours.
(coating)
*Before you take your cake balls out of the freezer, you will need to prepare the dipping chocolate in a bowl.
*Remove your cake balls from the freezer and spear each ball with a toothpick.
*Pick up a cake ball by the toothpick and dip it in the melted chocolate.
*Be sure to coat the entire ball.
*Then, lift the ball above the chocolate and give it a light shake to let the excess chocolate drip off.
*Set the dipped cake ball back down on the waxed paper and move to the next cake ball.
*Continue to dip each cake ball until all of them a re complete.
*You will now remove all the toothpicks and "cap."
*Using a spoon, take a small amount of the melted chocolate and cover the small holes where the toothpicks were.
*You can now decorate the dipped cake balls as you wish.
-serves 48 -
Note: I found this recipe in "Cake Balls" by Robin Ankeny & Charlotte Lyon.
Labels: cake ball recipe, Mexican cake ball recipe, Tres Leches cake ball recipe, Tres Leches recipe
12/06/2017
Cherry Pie
(for crust)
1/2 cup cold whole milk
1 T apple cider vinegar
2 2/3 cups all purpose flour
2 T granulated sugar
1 T kosher salt
1/4 cup whole milk
raw sugar for sprinkling
(for filling)
8 cups sour cherries, fresh or frozen
1 cup granulated sugar
5 T cornstarch
1/2 t fine sea salt
3 T cherry liqueur or cherry flavored brandy
>how to make<
(for crust)
1/2 cup cold whole milk
1 T apple cider vinegar
2 2/3 cups all purpose flour
2 T granulated sugar
1 T kosher salt
1/4 cup whole milk
raw sugar for sprinkling
(for filling)
8 cups sour cherries, fresh or frozen
1 cup granulated sugar
5 T cornstarch
1/2 t fine sea salt
3 T cherry liqueur or cherry flavored brandy
>how to make<
(for crust)
*In a liquid measuring cup, stir together the milk and vinegar.
*In a large mixing bowl, toss the flour, sugar and salt with a for to combine.
*Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas.
*Using a for or large spoon, slowly add the liquid in 4 to 5 additions, stopping after every pour to combine, until the dough just sticks together.
*Knead lightly in the bowl until it forms a ball.
*Separate dough into 2 equal size disks and cover tightly with plastic wrap.
*Refrigerate for at least an hour.(Dough can be stored in the refrigerator for up to 1 week.)
(for filling)
*Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve.
*Reduce heat to medium -low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly about 20 minutes.
*Add liqueur, stir and remove from heat.
*Let cool to room temperature.
(for assembling)
*Heat oven to 425 degrees.
*On a lightly floured work surface, roll out 1 disk of dough into a 1/8" thick circle about 15" in diameter.
*Transfer to a 9" deep-dish pie plate and chill in refrigerator as you work on the top crust.
*Working quickly, roll out a second disk into a 1/8" thick rectangle about 15" long and 12" wide.
*Cut into 6 strips about 2" wide.
*Remove pie plate from refrigerator and fill with cherry filling.
*Weave lattice strips over the top.
*Seal, trim and crimp the edges.
*In a small bowl whisk the egg and milk to make an egg wash.
*Brush the crust with it, and sprinkle with raw sugar.
(for baking)
*On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through.
*Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy.
*Remove pie to wire rack to cool before serving.
Note: I found this recipe in New York Times.
Labels: cherry pie recipe, pie recipe
