COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
ALMOND TRES LECHES MUFFINS
These muffins are just delicious. One 12oz can of sweetened condensed milk will give you enough to double a batch (24 muffins). I brought these twice to work already and they are devoured. Enjoy!
Provided by Kitty Kat Cook
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F; grease 12 regular-size muffin cups with shortening or line with paper cups.
- In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter.
- Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm.
ALMOND CHERRY TRES LECHES CAKE
This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
- Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
- Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
- Refrigerate for at least 2 hours or until ready to serve.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
ALMOND BERRY MUFFINS
I made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren't in season, I use individual frozen cut strawberries directly from the freezer.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally., In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 152mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND-TRES LECHES MUFFINS
Try the popular pastry tres leches (Spanish for "three milks") in muffin form. Almonds give this moist morning treat sweet subtle flavor with a welcome crunch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in almond extract and eggs. With spoon, stir in flour, baking powder, 1/3 cup condensed milk, the whipping cream, milk and 1/2 cup of the almonds just until moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle remaining 1/4 cup almonds evenly over batter in cups.
- Bake 15 to 20 minutes or until light golden brown. Remove muffins from pan to cooling rack. Cool 10 minutes. Drizzle 1 teaspoon additional sweetened condensed milk over top of each muffin. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 20 g, TransFat 1/2 g
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