Easy Chocolate Fudge Recipe

Easy Chocolate Fudge Recipe
This quick and easy fudge recipe is made with chocolate chips and sweetened condensed milk. Options are included for using marshmallows and the microwave!
READ: Easy Chocolate Fudge Recipe

Easy Chocolate Fudge Recipe

This quick and easy fudge recipe is made with chocolate chips and sweetened condensed milk. Options are included for using marshmallows and the microwave!

READ: Easy Chocolate Fudge Recipe

No-Churn Biscoff Ice Cream

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A smooth and creamy ice cream with dollops of Biscoff spread is going to become your new favorite summertime treat! No-Churn Biscoff Ice Cream is so easy to make and even easier to love. It’s time for some no-churn ice cream! This is an easy dessert to make, and it’s simple enough that you can…

The post No-Churn Biscoff Ice Cream appeared first on Two Peas & Their Pod.

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Tres Leches Cake Recipe

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion – it’s easy!

The post Tres Leches Cake Recipe appeared first on Brown Eyed Baker.

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion – it’s easy!

A piece of tres leches cake on a plate with a fork.

The Spanish word, Tres leches literally translates to “three milks”, which is exactly what is in the ingredients of this light sponge cake. In Mexico, it is a popular dessert to serve at any celebration.

It’s a beautiful vanilla cake, soaked in a sweet blend of milks, with a topping of luscious fresh whipped cream. This cake is quite possibly the best poke cake on the planet.

A pan of tres leches cake with three pieces removed and on plates.

Ingredients for authentic tres leches cake

For the most authentic flavor, use the ingredients below, without substitutions except where noted:

For the cake:

  • Cake flour — This flour is lighter than all-purpose. It has less protein, so it makes for a fluffy and wonderfully tender cake.
  • Sugar
  • Butter — Use unsalted butter for the best results.
  • Eggs
  • Baking powder
  • Salt
  • Vanilla extract — Use the best quality extract possible; Mexican vanilla is even better.

For the milk glaze:

  • Evaporated milk — This is essentially concentrated milk.
  • Condensed milk — This milk is reduced and then sugar is added. It has a thick, syrupy consistency
  • Half and half – For those not familiar, this is a dairy product in the U.S. that falls between whole milk and heavy cream. If you cannot get it where you leave, substitute half whole milk and half heavy cream.

For the whipped cream topping:

  • Heavy cream — Be sure to use unsweetened heavy whipping cream
  • Sugar — Granulated sugar!
  • Vanilla extract – Again, best quality possible.

Ingredients for tres leches cake prepped and labeled on a counter.

How to make the tres leches cake recipe

This is a pretty simple vanilla sponge cake recipe. You’ll use a creaming method to bring everything together.

Step by step photos of making tres leches cake batter.

Step by step photos of the final mixing of tres leches cake batter and pouring into pan.

  1. Preheat your oven and grease a 9×13-inch cake pan.
  2. Whisk together the flour, salt, and baking powder in a medium-sized bowl.
  3. Beat the butter using an electric mixer on medium speed, until it’s light and fluffy. To make the job easier, be sure to soften the butter first.
  4. Reduce the speed and add the sugar, eggs (one at a time), and vanilla extract.
  5. Add the flour mixture into the mixer in three batches. Be careful not to over mix the batter; it will cause the cake to be dry.
  6. Pour the batter into your cake pan and spread it into an even layer.
  7. Bake the cake. Wait a few minutes after you remove it from the oven, then transfer the cake to a cooling rack for 30 minutes.

After it’s cool, you’ll use a wooden skewer or fork to poke holes all over the top of the cake.

Poking holes and pouring milk glaze over tres leches cake.

Preparing and adding the milk glaze:

  1. Whisk together the evaporated milk, sweetened condensed milk, and half and half in a four-cup measuring cup.
  2. Pour the milk glaze evenly over the fully-cooled cake, being sure to fill all the holes you poked into it.
  3. Chill the cake in the refrigerator for at least four hours.

Spreading whipped cream over the top of tres leches cake.

Making the whipped cream frosting:

When you realize how easy it is to make the best whipped cream you’ll ever taste, you’ll never want to buy it again.

  1. Whip the cream, sugar, and vanilla extract in the bowl of an electric mixer on low speed.
  2. Beat the mixture on low until you reach soft peaks.
  3. Increase the speed to medium until the mixture is luscious and thick.
  4. Spread the whipped cream over the cake and refrigerate until serving time.

Pan of tres leches cake with strawberries around the border.

A Few Tips!

  • Cake Flour – Cake flour contains less protein than all-purpose flour and will create a fluffier, more tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can’t get it, make this substitution: whisk together ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch for each cup of cake flour.
  • Half & Half – This is a dairy product sold in the U.S. If you cannot get it where you live, substitute equal amounts whole milk and heavy cream.
  • Thin Cake – You’ll notice when the cake comes out of the oven that it is not exceptionally high, but don’t worry! Once it absorbs all of that liquid, it will plump up beautifully.
  • Poking Holes – Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
  • Pour Slowly! – When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won’t be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
  • Serving Suggestions – You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn’t as sweet as this one, so in Mexico, they serve it with slices of fresh fruit on top; most often, slices of strawberries, peaches, mangos, and pineapple. Toasted coconut and pecans are also popular toppings.
  • Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
  • Make-Ahead – This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the second day, but leftovers will keep in the refrigerator for another couple of days.
  • Freezing Instructions – You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.

Close up photo of cut tres leches cake in pan.

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!

Print

Tres Leches Cake Recipe

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion - it's easy!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
resting time 4 hours 30 minutes
Total Time 5 hours 50 minutes
Servings 12 servings
Calories 589kcal
Author Michelle

Ingredients

For the Cake:

  • cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 5 eggs
  • teaspoons vanilla extract

For the Three-Milk Glaze:

  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1 cup half-and-half

For the Whipped Cream:

  • 2 cups heavy cream
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.
  • In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
  • Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
  • Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  • Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
  • Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.

Video

Notes

  • Cake Flour - Cake flour contains less protein than all-purpose flour and will create a fluffier, more tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can't get it, make this substitution: whisk together ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch for each cup of cake flour.
  • Half & Half - This is a dairy product sold in the U.S. If you cannot get it where you live, substitute equal amounts whole milk and heavy cream.
  • Thin Cake - You'll notice when the cake comes out of the oven that it is not exceptionally high, but don't worry! Once it absorbs all of that liquid, it will plump up beautifully.
  • Poking Holes - Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
  • Pour Slowly! - When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won't be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
  • Serving Suggestions - You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn’t as sweet as this one, so in Mexico, they serve it with slices of fresh fruit on top; most often, slices of strawberries, peaches, mangos, and pineapple. Toasted coconut and pecans are also popular toppings.
  • Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
  • Make-Ahead - This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the second day, but leftovers will keep in the refrigerator for another couple of days.
  • Freezing Instructions - You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.
Nutritional values are based on one serving

Nutrition

Calories: 589kcal | Carbohydrates: 67g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 169mg | Sodium: 220mg | Potassium: 339mg | Sugar: 54g | Vitamin A: 1145IU | Vitamin C: 1.8mg | Calcium: 244mg | Iron: 0.6mg

Recipe from Alton Brown

[photos by Dee of One Sarcastic Baker]

The post Tres Leches Cake Recipe appeared first on Brown Eyed Baker.

No Churn Balsamic Peach Ice Cream

Once upon a time I considered buying an ice cream machine. I’m really glad I didn’t because this simple no-churn ice cream method is almost effortless and creates ice cream that is every bit as velvety smooth and fluffy as churned ice cream, with no special equipment required. #WIN While I haven’t made no churn […]

The post No Churn Balsamic Peach Ice Cream appeared first on Budget Bytes.

Once upon a time I considered buying an ice cream machine. I’m really glad I didn’t because this simple no-churn ice cream method is almost effortless and creates ice cream that is every bit as velvety smooth and fluffy as churned ice cream, with no special equipment required. #WIN While I haven’t made no churn ice cream in a while (because it’s is possible to have too much of a good thing), with all the fresh peaches in stores this time of year, I couldn’t help making this tangy, sweet, and creamy No Churn Balsamic Peach Ice Cream.

One bowl of No Churn Balsamic Peach Ice Cream with a fresh peach on the side and pieces of waffle cone in the bowl and on the counter.

Can I Substitute…

NO. Ha, sorry to be so stern, but you can not substitute the heavy whipping cream OR the sweetened condensed milk in this recipe. The science behind keeping this no-churn ice cream fluffy and smooth without having to churn it depends on the high fat content of the heavy whipping cream and the high sugar content of the sweetened condensed milk. Without these two elements, it will not work.

You CAN however substitute a different fruit for the peaches. Strawberries, blackberries, and raspberries all go very well with balsamic vinegar as well. Just keep in mind that if your berries are particularly tart, you may want to increase the brown sugar a smidge.

Can I Use Frozen Fruit Instead of Fresh?

Yes, I’ve actually made this recipe both ways during the testing phase. If using frozen peaches, just make sure to fully thaw them before chopping them up.

Baking pan full of No Churn Balsamic Peach Ice Cream scooped out and served in one bowl, with one empty bowl, and some waffle cones.

Can I Add Waffle Cone to The Balsamic Peach Ice Cream?

I served my No Churn Balsamic Peach Ice Cream with pieces of waffle cone on the side, but I thought it might be kind of tasty to crush up some waffle cone and swirl it into the ice cream as well. Just keep in mind that the waffle cone will soften from the moisture in the ice cream.

Folding is Key

The one thing about no churn ice cream that is really important to know how to fold ingredients together. Folding is a really gentle way of combining ingredients that prevents whipped ingredients from deflating. If you were to simply stir the light, airy whipped cream and the super heavy and dense sweetened condensed milk together, the cream would deflate and you’d end up with a super dense ice cream. No good. If you need a refresher course on how to fold ingredients together, this video from Martha Stewart is pretty good (and short). 

Front view of a bowl full of No Churn Balsamic Peach Ice Cream with a piece of waffle cone in the bowl.

 

No Churn Balsamic Peach Ice Cream

This No Churn Balsamic Peach Ice Cream is incredibly easy and pairs the flavor of fresh sweet summer peaches with a tangy and buttery balsamic glaze.

  • 2 Tbsp butter ($0.27)
  • 2 cups chopped peaches (about 2 peaches) ($0.87)
  • 1/4 cup balsamic vinegar ($0.55)
  • 2 Tbsp brown sugar ($0.08)
  • 1 14oz. can sweetened condensed milk ($1.09)
  • 1 tsp vanilla extract ($0.28)
  • 1 pinch salt ($0.01)
  • 1 pint heavy whipping cream ($1.55)
  1. Peel and chop your peaches into small pieces (smaller pieces "float" in the whipped ice cream instead of sinking to the bottom). Add the butter and chopped peaches to a skillet and sauté over medium-low for about 5 minutes, or until the peaches have softened. Make sure the butter does not brown during this step.

  2. Add the brown sugar and balsamic vinegar to the skillet. Turn the heat up to medium and sauté for about 5 minutes more, or until the balsamic vinegar has reduced to a glaze. Set the balsamic peaches aside to allow them to cool.

  3. Add the sweetened condensed milk to a medium bowl and stir in the vanilla extract and a pinch of salt.

  4. Using either a whisk, a hand mixer, or a stand mixer, whip the heavy whipping cream to stiff peaks in a separate bowl.

  5. Add a large dollop of the whipped cream to the bowl with the sweetened condensed milk. Fold the ingredients together to lighten up the sweetened condensed milk.

  6. Add 1/3 of the lightened sweetened condensed milk back to the bowl with the whipped cream and gently fold them together. Repeat that two more times until all of the sweetened condensed milk has been folded into the whipped cream.

  7. Pour the whipped ice cream mixture into a 2-quart, freezer safe container. If your container is deep (like a bread pan), add half of the whipped mixture first, top with half of the balsamic peaches, then repeat. If using a wider shallow dish (like the baking dish in my photos), you can do one layer of whipped ice cream and then just top with the balsamic peaches.

  8. Use a spatula to lightly swirl the balsamic peaches into the whipped ice cream mixture. Do not over stir here. You want distinguishable ribbons of balsamic glaze. Just run the spatula through the mixture once.

  9. Cover the dish and freeze the ice cream for 8 hours, or until solid, then serve.

Scroll down to see the step by step photos! 

No Churn Balsamic Peach Ice Cream being scooped out of the freezer dish.

Two bowls of No Churn Balsamic Peach Ice Cream with the pan of ice cream and a stack of waffle cones on the side.

Also check out my No Churn Mint Chocolate Chip Ice Cream!

Step by Step Photos

Peeled and diced fresh peaches

Start by peeling and dicing two peaches, or about 2 cups once diced. Make sure to dice them into small pieces so they aren’t too big and heavy. This will prevent them from sinking to the bottom of the ice cream.

Peaches sautéed in butter in a skillet

Add the diced peaches and 2 Tbsp butter to a skillet. Sauté over medium-low heat for about five minutes, or until the peaches have softened. These peaches were super ripe, so they broke down quite a bit. Yours might not be so mushy. Make sure not to let the butter brown in this step.

Adding brown sugar and balsamic vinegar to peaches in skillet

Add 2 Tbsp brown sugar and 1/4 cup balsamic vinegar to the sautéed peaches.

Colavita Balsamic Vinegar Bottle

I recently found this balsamic vinegar, which I find to be a good balance between being affordable and still having a really rich, not-too-acidic flavor. This is not sponsored, just letting you know which kind I prefer, especially for a recipe like this where the balsamic flavor is forefront.

Reduced Balsamic Peaches in the Skillet with a spoon dragged through to show thickness

Turn the heat up to medium and continue to sauté for about five minutes more, or until the balsamic vinegar has reduced to a glaze. Remove the skillet from the heat and set it aside to allow the balsamic peaches to cool.

Sweetened condensed milk, vanilla, and salt being stirred together.

In a medium bowl, stir together one 14oz. can of sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt.

Heavy Whipping Cream whipped to stiff peaks

In a separate large bowl use a whisk, hand mixer, or stand mixer to whip the heavy whipping cream to stiff peaks.

A little whipped cream added to the bowl of sweetened condensed milk

The sweetened condensed milk is super heavy and dense, so you need to lighten it up a bit before beginning to fold it into the whipped cream. Take a dollop of whipped cream and add it to the bowl of sweetened condensed milk. Fold them together.

Add lightened sweetened condensed milk to whipped cream.

Then add about 1/3 of the sweetened condensed milk back to the whipped cream and gently fold them together.

Final whipped ice cream mixture in the bowl

Continue gently folding the sweetened condensed milk into the whipped cream in batches until it has all been incorporated. You should have a smooth and fluffy mixture.

Whipped ice cream mixture and balsamic peaches in a baking dish being swirled with a spatula.

Pour the whipped ice cream mixture into a 2-quart freezer safe dish. If you’re using something deep, like a bread loaf pan, do this in two layers. If you’re using something wide and shallow like this baking dish, you can just do one layer. Drizzle the balsamic peaches over top, then use a spatula to just barely swirl them together. You still want there to be distinguishable ribbons of balsamic glaze.

Close up of No Churn Balsamic Ice Cream Ready for Freezing

Cover your dish and freeze for 8 hours.

No Churn Balsamic Peach Ice Cream scooped out of the freezer dish into one out of two bowls, waffle cones on the side.

After 8 hours the No Churn Balsamic Peach Ice Cream will be solid, but still plenty soft enough to easily scoop. 

A hand lifting a spoonful of No Churn Balsamic Peach Ice Cream out of the bowl

I’m in love!

The post No Churn Balsamic Peach Ice Cream appeared first on Budget Bytes.