Recipe: Tres Leches Cake

Mrs. Fields Secrets Tres Leche Cake
Cinco de Mayo is coming up next week and if you’re hosting a fiesta, we’ve got just the dessert to serve your guests. Traditional tres leche cake is simple, decadent and easy to make ahead of time, so it’s perfect for a busy host. The longer it sits soaking up the delicious three milks (evaporated milk, sweetened condensed milk, and half-and-half), the better. Top it with freshly whipped cream, some toasted coconut and fresh strawberries and serve to adoring crowds.

Tres Leches Cake
adapted from Marcela Valladolid

1 1/2 cups  flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons Grand Marnier
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 cup toasted coconut (for garnish)
fresh strawberries (for garnish)

Preheat the oven to 350 degrees. Spray and flour a square baking pan, then line with parchment paper with plenty of overlap.
Stir the flour and baking powder together in a medium bowl, then set aside. In a large mixing bowl, whisk the egg whites until light and frothy. Gradually add the sugar and beat to stiff peaks, mixing all the while. Next beat in the yolks one at a time until each one has been incorporated into the batter. Add the flour mixture and the milk in portions, alternating back and forth a few times until complete.

Pour the batter into the prepared pan and bake about 30 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool for about 10 minutes, then transfer to a serving dish with at least a 1-inch lip. Use bamboo skewers or chopsticks to pierce the the cake all over, all the way through. In a medium bowl, whisk the sweetened condensed milk, evaporated milk and 1 cup of the heavy cream together with the Grand Marnier. Pour the milk mixture evenly over the entire cake while still warm, then cover and refrigerate overnight or at least four hours.

Before serving, whip the remaining heavy cream with a pinch of powdered sugar until thick. Spread the whipped cream on top of the cake, then sprinkle with toasted coconut and serve with fresh strawberries.

Recipe: 3 Salsas, Red, Yellow and Green

Mrs. Fields Secrets 3 Salsas
Are you ready to celebrate Cinco de Mayo? I’m going to celebrate with a salsa bar, inviting all my friends to bring their favorite salsa and chips to share. I’m providing three salsas, one red restaurant-style; one yellow with mango, pineapple, and corn; and one green with lots of avocado. All three are just the right amount of spicy for me, and oh-so-delicious on a crispy chip! Give them a try and let me know which one is your favorite. Olé!

Mrs. Fields Secrets 3 Salsas
Red Restaurant Salsa
adapted from Pioneer Woman

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
1/4 cup chopped white or yellow onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1 tablespoon honey
1/4 teaspoon kosher salt
1 teaspoon cumin
3/4 cup cilantro, washed and chopped
juice of 1 lime

In a food processor or blender, pulse the whole tomatoes with the onion about 10-15 pulses, or until texture reaches your preferred consistency. Pour into a large bowl. Add remaining ingredients to the food processor and pulse again for 10-15 pulses, then pour mixture into the bowl, stirring to combine both mixtures. Taste and add additional salt, if needed. Refrigerate for 1 hour before serving.

Mrs. Fields Secrets 3 Salsas
Yellow Salsa

1 cup pickled jalapeno slices
1 cup sugar
1/2 cup water
1 ripe mango, peeled and diced
1 cup fresh pineapple, diced
2 ears fresh corn (roasted or raw)
1/2 red onion
1/2 cup cilantro, washed and chopped
1/4 teaspoon kosher salt

In a small saucepan over medium heat, combine jalapeno slices, sugar, and water, stirring until sugar has dissolved. Allow to simmer on the stove while you prepare the other ingredients (about 20-25 minutes). In a mixing bowl, combine mango and pineapple and stir. Using a sharp knife, cut the kernels from the cob and add them to the bowl, along with onion and cilantro. Once the jalapenos have been candied (the inner flesh will have a translucent look), remove them from the heat. Transfer the jalapenos to a cutting board with a slotted spoon and allow them to cool for 5 minutes before mincing them and adding them to the bowl. Finally, sprinkle salt over the top, stir everything together, and add more salt if needed.

Mrs. Fields Secrets 3 Salsas
Green Salsa

3 ripe (but not overripe) avocados
1 plum tomato
1 lime, juiced
1/4 fresh jalapeno
1 tablespoon cilantro, washed and chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon kosher salt

In a food processor or blender, combine 1 avocado, lime juice, jalapeno, cilantro, garlic, cumin, and salt. Blend until you reach a fine puree with no chunks. Pour into a serving bowl. Cut remaining avocados and tomato into large chunks and add to the puree. Add salt and stir. (Keep this salsa covered with plastic wrap before serving to prevent browning.)

Looking for more great Cinco de Mayo recipes? Try these:

Dessert Nachos
Fruit Salsa with Cinnamon Sugar Chips
Enchiladas with Chocolate Molé Sauce
Key Lime Pie
Watermelon Aqua Fresca

Last-Minute Cinco de Mayo Menu Ideas

Ready to don your sombrero and attend a Cinco de Mayo party this weekend? If you need some menu ideas, try some of these tried-and-true favorites.

Enchiladas with Chocolate Molé Sauce are so scrumptious.

Dessert Nachos are so fun and delicious. They’ll give everyone a double-take.

Fruit Salsa with Cinnamon Sugar Chips are a similar alternative. Yum to the O!

Mexican Hot Chocolate Sundaes are creamy with a hint of delicious cinnamon.

Okay, okay, Key Lime Pie might not be a purely mexican treat, but it’s flavors are perfectly complimentary to mexican fare. I love this recipe.

Finally, Watermelon Aqua Fresca is a refreshing, delicious drink to serve as is, or combined with your favorite cocktail. Delicioso!

Recipe: Dessert Nachos

MF Dessert Nachos
Did you have to do a double-take with these nachos? This knock-off is a sweet take on the original. That’s right, nachos are not just for snacks anymore! Sink your teeth into cinnamon and sugar chips topped with freshly diced fruit and mango puree with a dollop of whipped cream. These dessert nachos are such a fun idea for a party. Prepare all the elements ahead of time and let guests build their nachos to order. I think they’re perfect for upcoming Cinco de Mayo celebrations.

Dessert Nachos

6 large flour tortillas
1 1/2 cups canola oil
2/3 cup sugar
1 1/2 tablespoons cinnamon
1 large, ripe mango
1-2 tablespoons honey (optional)
1 tablespoon heavy cream (optional)
1 cup diced strawberries
1 kiwi, diced
1 cup blackberries or blueberries
1 cup whipped cream

Cinnamon sugar chips: Mix sugar and cinnamon together in a small bowl and set aside. In a large skillet or frying pan, heat canola oil over high heat. While oil is heating, cut tortillas into chip-sized wedges. Fry 7 or 8 chips at a time until golden brown on each side. Remove chips to a cool on a paper towel and sprinkle immediately with cinnamon and sugar mixture. Transfer cooled chips to a paper bag and pour the rest of the cinnamon sugar mixture on top, Seal the bag and give it a good shake, to fully coat chips with the cinnamon sugar. Keep sealed in a paper bag until ready to serve. It will keep chips fresh and continue to absorb excess oil.

Mango puree: Peel, slice, and dice the mango and place in a food processor or blender. Blend until smooth. If mango is too tart, add honey and cream.

To serve, place chips on a serving dish and top with fruit, mango puree and whipped cream. Enjoy!

HINT: Substitute a drizzle of dulce de leche for the mango puree, or better yet—try both!

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