Thoughts on turning 30 with Tres Leches {Momofuku} Cake

Oh Heeeey...Hello! I hope everyone enjoyed their Thanksgiving. I've got the blankets out and Christmas decorations up. I know I haven't been posting as much as I'd hoped this year, but I just turned thirty a few weeks ago and guess what I got that will help with this dilemma.... A laptop!!! I was saving for one since the summer (when my old laptop died) and my parent's helped me out with the last couple of bucks for my birthday. I'm so excited!!! I'm sure any blogger out there can appreciate my excitement. It's pretty inconvenient trying to blog without a laptop. But I'm up & running again! 

Now back to this turning thirty business...

It happened. I exited my twenties with style and now I'm entering my thirties with a little bit of grace and knowledge. 

Turning 30 is a little different than I imagined. It's actually not a big deal whatsoever. I use to think that there would be all kinds of differences between preteen Melissa and thirty year old Melissa, but aside from a few things like learning to balance a checkbook and putting washer and dryer on my  Christmas wish list, some things just stay the same.  

For instance, I thought the foods I enjoyed, like Goldfish, frozen Totino's Party Pizza, and Kraft Mac & Cheese, were because my refined 9 year old palate knew how to enjoy the good things in life.  Surely, as I got older these things would no longer appeal to me... Wrong. I'm confident that I will buy a Totino's Party Pizza for myself in my thirties, and while I don't buy the blue box as much, I still crave mac & cheese, like a five year old. For the Thanksgiving pot luck last week, my workplace had a few of the sides catered. While we all gathered around to pile food on our plates, a coworker, referring to the generous offering of mac & cheese, asked, "Who invited my kids?" Without missing a beat,  someone responded, "It's for Melissa." 

I have switched from regular Goldfish to the whole wheat kind, so there's that.

When I was too young to know any better, I assumed that by this time, I would be rich, married, have a big house and a kickass job. I'm not at all upset, but none of these things would describe my current situation.  For instance, I'm not making boatloads of money at a super cool job. But hey, it's a paying job!   It's a job with health insurance and I am grateful everyday to have it. While the people at Chase Bank never seem very impressed with my paychecks, I'm so incredibly thankful. Those checks are not be paying off a big, fancy house, but they are helping me pay for my cute townhouse, complete with working kitchen appliances and a balcony big enough to grow some veggies. They make working towards my goal a heck of a lot easier.  Also, I'm not married, but I am in a healthy, happy 6 year relationship with a man who treats me with more respect than I've seen most husbands treat their wives. Just about anytime we go out, I think to myself, "I'm really lucky to have this guy."  

I guess in all this rambling, I'm saying that as I grew up, so did my thoughts on what signified a successful thirty year old, or adult for that matter. It may have taken me longer than some to figure out my goal in life (have you seen Master Chef Jr.?), but I know it now and I'm confident in my path. While I will never describe myself as someone who has their shit together, because really, who does?  There is an episode from Mind of a Chef season 2 where I think Chef Sean Brock says it best... 

    "What’s important is what you’re born with. What’s inside of you. The journey of life is amazing and it’s easier if you know what the end point is and my end point is sitting on a front porch, on a rocking chair, in overalls, fat as hell with a huge beard drinking moonshine telling stories in the Appalachian Mountains- cooking these dishes passing them down. As a kid you want to run as far away from it as you can, but the older you get the more you realize enjoying life is sitting on the porch."

I enjoy making my own birthday cake. Some may find this sad, but whatever. I know what I want.  This year I decided to make a Momofuku style cake. It's a tres leches layer cake with hojarascas crumbles, fresh whipped cream, mexican chocolate shavings, and gold flakes. 

I highly recommend the Momofuku Milk Bar cookbook. The first time I read it, I was in Portland, sitting on the floor in the aisle of Powell's, reading every word of that cookbook until my neck couldn't take it anymore, and my bony butt was killing me. Christina Tosi is such an inspiration. She is one of the few bakers to admit that her baking experiments don't always involve measuring. A lot of my favorite chefs have a certain disposition against bakers. They feel that baking is too precise and there is no room to stretch their creative legs. A few days ago someone told me that exact thing, and to be honest, I think it may have been a personal jab at me.  At least that's how it felt. I thought to myself, "Okay, let me guess you're a "really good cook" and you read about (insert famous chef's name) enthusiasm for bakers and now you regurgitate their pseudo life lessons, from atop your high horse." (hehe can you tell I took offense?) Christina Tosi makes me feel normal, in that I'm not always an accurate baker. When I have a new cake idea, I love nothing more than to experiment, no measuring required. Baking is as creative as cooking, just more daring. Mistakes are not as easy (but still possible!) to fix. Just like a cook knows about how much salt to start off with, even if working on a new recipe, I know about how much baking powder to add to the appropriate amount of flour when experimenting with a new dessert recipe. If you think that given the same recipe for carrot cake, we'd both walk out of the kitchen with the same carrot cake, your creativity is not taking you far enough, and you are underestimating MINE. HOLD ME BACK!!

Damn...apparently attitude came along with turning thirty. ;-)

Tres Leches Momofuku Cake

For my birthday cake, I wanted to use some tried and true recipes so I could spend the rest of my day outdoors. If you have a favorite tres leches cake recipe, I'm sure you can adapt it to work for this recipe.

For the Hojarascas crumbles I used my recipe. This will make more cookies than you need. You can either cut the recipe in half or freeze the unused raw cookie dough.

For the sponge cake layers I used the Pioneer Woman's recipe. I've made this recipe many times and it never disappoints. 

For the Tres Leches Mixture: 1 can sweetened condensed milk

1 can evaporated milk

1 1/4 cup heavy cream

Fresh Whipped Cream: 3 cups heavy whipping cream

2 tbsp sifted powdered sugar

Mexican Chocolate Shavings

Special Equipment:

6 inch cake ring

2 strips acetate, 3 inches wide and 20 inches long

Bake the sponge cake and set aside to cool. You can use this time to make Hojarascas. Turn cake out onto a parchment lined surface.  Using a 6" cake ring or using a cake pan or board as a guide, cut out two 6" cake rounds and two half circles from the 9x13 cake. The two complete 6" cakes will be your top two layers and the two half circles, along with remaining crumbs, will make up your bottom layer. Clean the cake ring and place it on a parchment lined baking sheet. Line the cake ring with one piece of acetate. Place the two half circles inside and use the cake scraps to fill in any gaps. Press down to make a flat even layer. Using a fork or toothpick, poke several holes into the half circle cakes. Mix together the sweetened condensed milk, evaporated milk, and heavy cream in a small pitcher. Slowly drizzle about 1/2 cup of the mixture over the bottom cake layer. Be careful not to cause a build up around the edges. Let the cake sit and soak up the milk mixture while you prepare the fresh whipped cream and chocolate shavings. Beat together heavy cream and sugar until stiff peaks form. Using a pairing knife or box grater, prepare Mexican Chocolate Shavings. Spread one-third of the whipped cream on top of the bottom layer. Grab a few handfuls of hojarascas and crumble them on top of the whipped cream. Using the back of a spoon, press the crumbles into the whipped cream. Sprinkle with chocolate shavings. Place in the freezer for 20 minutes. *I was being extra cautious since I was turning a delicate cake into a layered one. I felt that freezing in between layers helped stabilize and help keep the fresh cream from running or getting weird from the milk mixture* Take the cake out and tuck the second strip of acetate in between the cake ring and the top 1/4" of  first acetate. Before placing the next cake layer inside, poke several holes. Place cake inside cake ring and slowly pour milk mixture. Just repeat the process from layer one. Spread fresh whipped cream, cookie crumbles, and sprinkle with chocolate shavings. Freeze for 20 minutes. Repeat.

Freeze cake overnight or 10 hours minimum. Let it sit out for about 20-30 minutes before serving.

Notes: I went easy on the milk mixture because I didn't want a soggy mess on my hands. This sponge cake can handle it so if you think that your layer can handle more than 1/2 cup, just slowly drizzle more in, remembering to keep the sides from flooding. 

Hojarascas {Mexican Wedding Cookies}

I'm just gonna get this out of the way, although I doubt this will be the last time I mention it, I love October. Halloween decorations throughout the house, The Shining on TV, "fun" (for who?) sized chocolate bars hidden in the fridge, and best of all; cool weather creeping in. 

If you're into all that then you may also be into these cookies because they are perfect with a blanket and cup of coffee on the couch while watching scary movies. They also pair nicely with store bought chocolate...just saying.

 

  

These cookies are "Mexican Wedding Cookies", also known as "Hojarascas" or "Pan de Polvo". A lot of people are more familiar with the mexican wedding cookie that combines butter, flour, confectioner sugar, & pecans- also known as Russian Tea Cookies, but those remind me too much of another holiday favorite of mine-the lady finger or sandie. Hojarascas are the ones I grew up on & I think they are more well known as the Mexican Wedding Cookie in South Texas. People may also refer to these as "melt in your mouth" cookies because that's exactly what they do. And with good reason- these are pretty much pie crust cookies, a lot of flour and shortening with the addition of some sugar and fresh brewed tea.

Oh but the tea! This is a cookie that just keeps on giving! Your house will smell amazing for the rest of the day after making these. Some recipes for pan de polvo of hojarascas call for just cinnamon tea (or no tea at all) but this recipe combines anise and cinnamon to give the cookie that perfect amount of spice.

 

My mom has made these for weddings but these are more of a holiday tradition in my family. I love adding them to my Christmas Cookie Boxes. The original recipe calls for a full 5lb bag of flour but I've successfully been able to cut the recipe by a third. You'll still get a good amount of cookies! 

On that **NOTE.... Each time I've made these I measure out 5 cups flour, but I only use about 4 - 41/4 cup. You want the cookies to be almost like pie crust-adding enough flour so that it doesn't stick to your hands and it starts to pull away from the bowl. Just add the flour 1 tbsp at a time when you're getting close. 

This recipe has been passed down to me. I hope you enjoy it as much as my family & friends do!

Mexican Wedding Cookies

2 1/3 cup shortening
1/2 cup sugar
4-5 cups flour**see note
3 cinnamon sticks
2 tbsp anise seeds

cinnamon/sugar mix

To make tea: boil 1 1/4 cup water, add cinnamon and anise. Bring to a simmer and leave for about 10 minutes. 
Preheat oven to 350. Beat sugar and shortening together. Add flour and warm tea to the mix, alternating, starting and ending with flour- adding just enough flour that the mix starts to pull away from the bowl. Add cookies to an ungreased cookie sheet using a cookie press. If you don't have a cookie press, just snip little 1/2 inch balls. Bake for 12-13 minutes or until they begin to lightly brown on the bottom and edges. Toss warm cookies in a cinnamon/sugar mix. Store in a sealed container and enjoy for the next week or share with friends.

makes about 8 dozen flower cookies

Enjoy!

Stained Glass Cookies {vegan option}

I became a fan of stained glass cookies back in ...2008? 2007? Maybe before then? My memory is crap but the point is, they've been on my favorite list for a long time now. I immediately had to try 'em out after spotting them in a Martha Stewart magazine and I've been making them ever since to include in my Christmas Cookie Box. 

Chocolate Lover's Dream Cake {Happy Galentine's Day!}

'Tis the season for chocolate covered strawberries, hearts on everything, pink & red, hugs & kisses. Orrrr...'tis the season for all that annoying lovey-dovey crap. Regardless of your mindset, if you're in a relationship or single, Hangin' with the girls or hangin' with your cats, Valentine's should be handled the same way... With cake!

While chocolate cakes are not my personal first choice, when it comes to cake requests in February- chocolate trumps all. And when I think of a Valentine's Day cake, this cake here is what pops into my head. I know putting chocolate covered strawberries on top of a chocolate layered cake isn't the most original idea, but I think this is the type of cake that will never be dated. It's simple, classy, & elegant.

 And whether you're a sweets person or not, chocolate covered strawberries are always tempting! 

The Christmas Cookie Box

It happens every year. At least 2 drafts are made before I have my final list of cookies and ingredients. I tackle the store bright and early & enjoy the one time of year when it's okay to load my cart with a ridiculous amount of butter. And after two days of solid baking, The Christmas Box is complete. 

Persimmon Gingerbread Doughnuts {vegan}

I waited. I was surprisingly patient. They sat on the kitchen counter taunting me for what felt like months. Until finally it was time- the persimmons were ripe. 

I had all sorts of ideas on what to do with these persimmons when they were ready to my liking, but for whatever reason I landed on doughnuts. I think it's the long nights (Dark at 4:45pm?! How depressing.) that has my body thinking there is a seasonal gluten shortage and my belly needs to stock up for the cold winter months ahead. In reality, I'm just always thinking about doughnuts. 

Grape, Honey Pepper Goat Cheese, & Walnut Galette

It was the first Sunday of October when I made this. There was a hiking trip planned for the day. On my list of favorite fall activities hiking is #1. There is something about the weather and colors of October that turns a hiking trip into a time of clarity, a time to breathe and recharge.  Granted, this can be true for any hiking trip anytime of the year, but there is just something about October. Even though it was perfect hiking weather, when I woke up that Sunday I just felt the need to welcome fall in another way. I needed to make something in the kitchen. I decided to stay behind while Billy and friends enjoyed the outdoors.

Peach Bourbon Cake

Please don't roll your eyes at a peach recipe in October. I promise guys, I'm not a complete dumbass. I know it's fall and I'm posting summer recipes. I'm just always behind; always late (but never to a meeting cause that's just rude). Look, if you give this recipe a chance (next year...again I'm sorry), I promise you'll thank me! Nothing makes me happy like watching one of my freshly baked cakes disappear a piece at a time. The night that I served this cake, I was over the moon ecstatic to watch it disappear in a matter of minutes! This cake demands your attention. As soon as you cut into it, the smell of bourbon draws you in & once you notice the juicy pear chunks in each layer there is no turning back. You'll take a piece & hope that no one notices you're going in for seconds. 

Okay, after this I'll stay on track and post in-season recipes... I'll try my hardest... ;-)

Peach Bourbon Cake

4 large peaches

2 tbsp butter

sugar

1/2 tsp ginger

2 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 1/3 cup sugar

1 cup butter, softened

3 eggs

2 egg yolks

1 cup buttermilk

1/2 cup bourbon

Heat a large skillet over medium-high heat. Add 2 tbsp butter and the peaches and give it a stir. Add a pinch of sugar & ginger. Remove from heat and once cooled, chop into tiny little pieces-reserving some for topping the cake; set aside.

Preheat oven to 350 & prepare 8" cake pans. Sift together the flour, baking powder, baking soda, salt & nutmeg in a large bowl; set aside. Cream butter & sugar together until fluffy, about 5 minutes. On low speed, add eggs one at a time. Alternate adding flour and buttermilk, beginning and ending with the flour. Add bourbon. Fold in chopped peaches. Divide among 3 cake pans and bake for 25-30 minutes.

Bourbon frosting

1/2 cup butter

1/2 shortening

3/4 cup confectioners sugar

1 tsp vanilla

2-3 tsp bourbon

Cream the butter & shortening together until fluffy. Add confectioners sugar and mix until well combined. Add vanilla and bourbon. Taste & add more bourbon if necessary.

**Notes: I topped my cake with a drizzle of maple & almond slivers but honey & chopped toasted pecans would also work well. Also, the baby cake pictured above was a little 5" bourbon-free cake I made for a friend's daughter that I knew would be at the get together. **

Enjoy!

   

Summer Squash Nut Bread Cookies {V}

**soft vegan cream cheese = a delicious grainy mess

Summer comes and summer goes. 

Cookies will always stay...

Carrot Cake {v/gf}

When I moved to Austin about 6 years ago it all happened pretty fast. My best friend and I were going through similar problems and we were looking for change. We both had a strong desire to travel and see other places...mostly because we had not traveled much outside of Texas. Needless to say, we felt safe within our homes and city with family and friends. But after one quick weekend trip to Austin, we signed a lease with the first apartment complex we visited without hesitation. I'm so happy we did. It was one of the best decisions of my life.

  

Almond-Coconut Cream Tart with spiced strawberry chutney {V/GF}

Would you say you have pretty good self-discipline? 

Me? Not so much. 

Fact: I have about 6 thirfted clothing items to alter that have been sitting in my closet for over a year. 

Fact:I don't know how to sew.  But I still want that slightly large vintage dress because it's cute. 

Fact: I told myself this past week to start watching my sugar and carb intake. 

Fact: I ate 3 Krispy Kreme doughnuts this past week on Sunday. Yep. All in one day. Yep. I am ashamed but my word were they delicious. The worse part is I really want to get in the car right now, drive to the nearest grocery store and buy some peanut butter Oreos. 

Self-control. Heard of it? Apparently I have not.

Strawberry Shortcake with mascarpone whipped frosting

Strawberries on sale! That's the only excuse I needed to bake a strawberry shortcake. But in all honesty...the only excuse you'll ever need to bake is just because you want to!  

Vegan Heart-Shaped Doughnuts with a raspberry glaze

Nothing says "I love you" like fried dough covered in sugar (and topped with raspberry glaze if you really mean it).

I'll go ahead and state the now obvious. I'm a sucker for Valentine's day. And since you clicked on a picture of heart-shaped doughnuts to get here, I'm gonna guess that you are too. So Hooray! Lets dork out together.  

Ranger Cookies

Cookie swaps are not a dream...

They are real. They are awesome.

Mini Rum Cakes

For the month of December I can say for the first time ever... Mondays are my favorite!

I decided to cash in on some saved vacation days. So this month, I have Mondays off & the full week of Christmas! Pretty snazzy, huh?

I'm taking full advantage of my Mondays by doing things I always wish I'm doing while stuck to an office chair. The first and foremost of those things is early morning baking. 

Sailor Jerry Rum Balls

I kicked today in the butt! 

Woke up at 5am. Showered. Watched last nights shows on hulu while cuddling with Sterling. "Exercised". Made brownies from scratch (which you'll soon find out turned into rum balls...yum!). Got my work face on & headed in for a short 3 hour sift. Conquered the day before Thanksgiving grocery store run.Drove on home. Took Sterling for a long walk. Made an awesome lunch. Finished making rum balls. Cleaned the house. Took some pics of my rum balls (haha) before I inhaled them all. Watched Moonrise Kingdom. Now, here I am telling you about it.

Sugar Cookies

Happy Tuesday to you! If your weekend wasn't filled with music, food trucks, & alcohol, then you too did not attend ACL this weekend. Until this year, I've managed to find myself with a last minute free wristband to get in but this year I happily stayed in the not so packed & hectic north Austin.

The on & off rain made the whole weekend look like a Halloween movie ...which I  really loved! Billy & I took the dogs to our hiking spot early Saturday & it was the perfect way to start the day. The cool weather felt great & the gloomy sky made for pretty colors while making our way through the trees.

s'more cupcakes with toasted marshmallow

FINALLY! It's fall! And it surprisingly feels like it...every now & then... but I'll take it.

Chocolate dipped Potato Chip Cookies - Vegan

Hope everyone had a great labor day weekend. I was lucky to have Monday off from work. Three day weekends are obviously great, but for me they can also be dangerous. I treat them like mini vacations. And vacations mean eating whatever you want all day & all night. 

Blue Dozen Doughnuts

My word...my jeans are fittin' tight! It's summertime & instead of getting swimsuit ready, I've been stuffing my face. This seems to happen every year. Why am I always at my slimmest during the wintertime? (Probably because I'm too broke to eat at that time of year.) 

So last year, just like every year, I told myself "no more monkey business! You're gonna be looking good this summer! fresh fruits & veggies all day!"