Not Your Nana’s Tres Leches Cake

Not Your Nana’s Tres Leches Cake

Much like schnitzel-eating, bull-riding, and caber-tossing, tres leches cake-baking is not a tradition that my family has ever held. 

However, once I was introduced to the concept of the delicious, drenched, sweet cake, I was hooked!  It is almost like what you get when you top a cake with ice cream, and let the ice cream melt into it for a bit.  It’s just too tasty!

But, as I do with all good recipes, I had to tweak it and make it my own.  And add chocolate, of course, because tomorrow is National Chocolate Day!

That’s why this is not your Nana’s tres leches cake – albeit with the highest respect to all Nanas out there with their awesome, traditional, tres leches recipes.

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{Small} Triple Chocolate Layer Cake

{Small} Triple Chocolate Layer Cake

What do birthdays, Father’s Day, and Tuesdays have in common?

Why, they are all vastly improved by chocolate cake, of course.

But one great thing about chocolate cake is… when it’s fairly healthy (and, you know, you want to make all those heavy squats worthwhile!) you really don’t need special occasions to make this. 

This recipe is devised to have a total of 8 decadent servings, so that you – plus one to seven other people – can enjoy this for a day or three without having so much cake that you have to freeze it.  I mean… let’s be honest.  It is somewhat possible to have too much cake.

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Lemon-Pecan Doughnut Muffins

Lemon-Pecan Doughnut Muffins

Dear Doughnuts,

It’s been far too long since we last got together.  I haven’t seen you in person since that Wild Doughnuts post, way back when.  Oh, those were some crazy, wonderful times!

I keep seeing lots of pictures of you on other food websites.  Really gorgeous pictures of you in all different flavors and icings… and I just couldn’t stay away any longer!

And now – wow – you look so good!  Completely decadent, and yet, somehow, healthier than ever!  

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Port Reduction Cheesecake Squares

Port Reduction Cheesecake Squares

Throughout all the culinary classes I took a couple years ago, I never heard of anything that sounded fancier than “port reduction.” 

It’s really just a syrup made of a sweet fortified wine… but it actually tastes as fancy as it sounds.  (Which is good, or else it I think it’d be something of a letdown.)  Still, it’s as easy a sauce as you can make, being only one ingredient, and you can put it in or on anything dessert-like!

With such an ingredient, I decided it should be part of a dessert that embodied total, all-out, fanciness.  You know, as opposed to halfhearted fanciness.  Because anyone could make a port reduction and put it on… fro yo or something… but a cheesecake would make it simply extended-pinky-worthy.

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