Coca-Cola Tres Leches Cake

 

You have to try this Coca-Cola tres leches cake - it's a fabulous twist that takes the beloved classic in a completely new direction. The combination of Devil's food cake with Coke-infused milk mixture creates this incredibly rich, moist dessert that's both nostalgic and sophisticated.

Ingredients:

1 (15.25 oz) box Devil's Food Cake Mix (Betty Crocker)

1 1/4 cups Coca-Cola or Cherry Coke (Not sugar free - Mexican Coke if available)

1 T vegetable oil

1 cup sweetened condensed milk

2/3 cup evaporated milk (1 15 oz can)

2/3 cup heavy whipping cream

1 cup Coca-Cola or Cherry Cola

Sweetened  Whipped Cream Frosting:

1 1/3 cups whipping cream

1/2 cup granulated sugar

Red sprinkles, chocolate sprinkles or crushed cherry lollipops (optional)

Directions:

Preheat oven to 350 degrees. In a large mixing bowl combine cake mix, 1 1/4 cups of Coca-Cola, vegetable oil and eggs. Blend ingredients together using a electric mixer on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes. Pour mixture and evenly spread into a greased 13x9 baking dish. Bake 30-35 minutes or until a toothpick inserted into center comes out clean. Remove from oven and allow cake to cool for 5 minutes.

Meanwhile in a medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup of whipping cream. Add in 1 cup of Coca-Cola and mixed until combined. Poke cake every 1/2 inch with a long tinned fork. Slowly pour Coca-Cola milk mixture evenly over entire cake. Allow cake to rest, uncovered for 30 minutes at room temperature. Cover cake with plastic wrap and refrigerate for 1 hour (or over night) until cake has cooled completely  and the majority of the milk mixture has been absorbed.

In a mixing bowl, using a electric mixture, whip heavy cream until soft peaks form. Stir in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over cooled cake. Sprinkle frosted cake with optional sprinkles or crushed lollipops.

Store cake in the refrigerator.

Classic Stuffed (Deviled Eggs)

Stuffed eggs are missing before I could take the photos! I love this cutie pootie egg dish I bought in a gift shop in downtown Houston. 

Ingredients: 

8 hard-cooked eggs

1 T soft butter

1/4 cup mayonnaise

2 t pickle juice

1 splash of red wine vinegar

1/2 t prepared yellow or Dijon mustard

Pinch salt

1/8 t black pepper

1/8 t garlic powder

Paprika  to garnish

 

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks and butter with a fork. Add next the rest of the ingredients, mix well.

Stuff or pipe filling into egg whites. Sprinkle with paprika.  Refrigerate until ready to serve.

Shown above are stuffed eggs with pickled red onions.

Other add ons: chopped baby dill pickles in the yolk mixture. Crumbled bacon topping or small dice pickled red onions, sriracha sauce.

Chicken with Tarragon Sauce

Make this chicken with tarragon sauce right now - it's one of those recipes that will become your go-to for impressing guests or treating yourself to something special. The creamy sauce with fresh tarragon and a hint of lemon is pure elegance, and pounding the chicken thin ensures it cooks perfectly every time. Served over mashed potatoes, it's comfort food at its finest.

Ingredients:

 4 boneless skinless chicken breasts

3/4 t salt

1/4 t pepper

1 T olive oil

1 T butter

1 large shallot, chopped

1 1/2 cups heavy whipping cream

6 t chopped tarragon, divided

4 t lemon juice

 

Directions:

Pound chicken breast with the bottom of a small cast iron skillet to 1/2 inch thickness. 

Sprinkle chicken with S & P. 

In a large skillet, heat butter and oil over medium heat. Add chicken cook 4-5 minutes on 

each side. Remove chicken to a plate.

Add shallot to same pan and cook and stir until tender. Add cream. Increase heat to medium-high; cook until slightly thickened. Stir in 3 teaspoons tarragon, the lemon juice and salt to taste. Serve with chicken. Sprinkle with remaining tarragon.

Serve with mashed potatoes.