Cinnamon Swirl Bread

The other day, despite it being almost 85˚ out, I felt like baking some cinnamon swirl bread. I found this recipe for Homemade Cinnamon Bread from the Pioneer Woman. She has some seriously detailed photos and instructions on her page if you're interested. I did however, follow her instructions and after an entire afternoon of mixing, rising, rolling, rising and baking the bread was finally done.

I didn't begin taking pictures until after I had already added the cinnamon sugar, rolled the bread and let it rise for the second time. So here's what it looked like before going into the oven:

After it came out, I let it cool on a rack for about 30 min.

Finally I sliced into it and the hubby and I split a few slices while it was still warm. It was pretty good. A little dry actually, but pretty damn good.

Then this morning, it was time for cinnamon toast:

                     

It was much more delicious toasted with butter. So delicious in fact, that I think I'm going to make another slice now...

Tres Leches Cake

It seems that almost every year my family throws a Cinco de Mayo party. It really just an excuse to get together make mexican food and drink margaritas (and of course, the celebratory shot of tequilla). My mom made enchiladas my aunt made quesadillas my in-laws brought some mexican inspired appetizers and sides and I decided to try my hand at Tres Leches Cake.

I've been wanting to see if I could make this dessert for awhile. I don't remember the first time I had this cake, however most recently I've enjoyed it at one of our favorite restaurants in Asbury Park, Lalia's. It's amazing (both the restaurant AND the cake). But I digress....

The recipe I settled on was one by Alton Brown. Of course I knew it contained "three milks" however I didn't realize just how rich this cake was (sugar, butter, cream, sugar). The recipe was easy to follow and everything came out just as good as I could have hoped for. I wish I could have this cake around all the time, but for now I'll have to settle for 'special occasions' only as this blog has already been the result of some additional pounds added to my waistline ;o)

The thing I've never seen before with this recipe, was that it called for "cake flour". I just thought flour was flour but apparently you can buy specifically, cake flour. I followed the rest of the recipe exactly, mixing together the flour and other dry ingredients, then mixing the wet ingredients, then combining the two.

                 

So the cake comes out of the oven, and you poke holes in the top with a fork. Then you mix up the three milks and pour them over the entire cake so that it soaks in real good.

At this point you refrigerate the cake overnight so it gets nice and cold and give it a chance to soak up all the milk. Then you prepare the whipped cream topping and tada, here's what it looks like when you cut into it...

So delicious!