We watched Megamind for the first time yesterday. I know, we're very behind when it comes to movies, but we have a toddler, so it's expected. Remember the Oscars? We haven't seen ONE of the movies, not one. Anyway, Megamind is hilarious, so if you haven't seen it, go rent it now!!
I also wanted to show you some bowls below. Partly, because I told my friends Kate and Casondra that I would post a picture of them, and partly because they are very practical for people with a small kitchen and/or on a budget. First, they're nesting bowls, which take up very little space. So if you have limited space, search for nesting bowls. Second, this brand is Temp-tations. Not only do I have their bowls, but I have their baking dishes as well. They are the ONLY items left in my kitchen without a chip. I have dropped them, bashed them, banged them around the dishwasher and they are still holding strong. They ARE breakable, but super-tough. All of their bowls and bakeware are freezer, microwave, dishwasher safe and oven safe up to 500F. They are very budget friendly. I buy them at QVC, so check them out whenever you have time, they are worth the investment. Did I mention that they are hand-painted? Awesome. :)
As for the cake, it is AMAZING. My husband ate two slices after being stuffed from dinner. A must, must, must try. I found the recipe at Sage Trifle, check it out.
|Separate the egg yolks and whites|
|Beat the whites until soft peaks form|
|Measure out the flour and baking powder|
|Beat the egg yolks and flour mixture|
|Fold the egg whites into the egg yolk mixture|
|Poke holes in the cake and pour milk mixture over|
Tres Leches Cake
Serving Size = 1 9-inch round cake
- 1 cup sugar, divided
- 5 eggs, separated
- 1/3 cup of milk
- 1 teaspoon vanilla
- 1 cup flour (all-purpose)
- 1 1/2 teaspoons baking powder
- 1 (14 oz) can sweetened condensed milk
- 1 (5 oz) can evaporated milk
- 1/4 cup heavy cream
- Additional heavy cream and powdered sugar for whipped cream
- Preheat oven to 350F. Butter and flour a 9-inch spring form pan. My cake stuck to the bottom, so next time I might line the bottom with parchment. I just ran a knife under the bottom and it unstuck easily though.
- For this part, I used my stand mixer, but feel free to use a hand mixer on one or all. Beat the eggs whites until soft peaks form and gradually add 1/4 cup of sugar. Pour into a bowl carefully and set aside.
- Beat the egg yolks and 3/4 cup of sugar until pale yellow and doubled in size. Mix in the milk, flour, baking powder and vanilla (and I add 1/4 teaspoon or so of salt) until combined. With a spatula, gently fold in the egg whites.
- Pour mixture into pan and bake for 40 - 45 minutes or until toothpick comes out clean.
- Let cool for 10 minutes, then remove the sides. Let cool completely and then poke holes in the top with a fork or toothpick (lots of holes). Slowly pour over the milk mixture, which is the condensed milk, evaporated milk and heavy cream mixed together.
- Let it soak in and then serve with whipped cream. To store, place in the fridge, it's just as good cold the next day.