Tres Leches Cake

INGREDIENTS

FOR THE CAKE

1 1/2 c. 

all-purpose flour

1 1/2 tsp. 

baking powder

1/2 tsp. 

kosher salt

5 

large eggs, separated

1 1/4 c. 

granulated sugar, divided

1 tsp. 

pure vanilla extract

1/2 c. 

milk

1/4 c. 

melted butter, cooled

FOR THE FILLING

1 

(14-oz.) can sweetened condensed milk

1 

(12-oz.) can evaporated milk

1/2 c. 

milk

1 tsp. 

pure vanilla extract

FOR THE WHIPPED CREAM

2 c. 

heavy cream

1/2 c. 

sugar

FOR SERVING

1/4 c. 

cinnamon-sugar

sliced strawberries, for serving

DIRECTIONS

1. Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
2. In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
3. In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
5. Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
6. When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
7. From https://www.delish.com/cooking/recipe-ideas/recipes/a58567/easy-tres-leches-cake-recipe/

French Macarons with buttercream filling

French Macarons

Ingredients:

200g powdered sugar

100g almond flour

120g egg whites

1/8 tsp salt

40g sifted, granulated sugar

food coloring 

Instructions:

Bring all ingredients to room temperature. Blend powdered sugar and almond flour in food processor for 30 seconds. Set aside. In another bowl, beat egg whites and salt on medium for 1 minute then high for 3 minutes. Gently fold in granulated sugar, 1 Tablespoon at a time. On low speed, beat in any coloring. Fold in powdered sugar mixture until combined. Let batter sit for 30 minutes. Fill piping bag with batter and pipe evenly sized 2-inch rounds onto silicone lined baking sheet. Let rounds sit for 45 minutes. Bake for 10 minutes in a 325 F oven. Cool. Sandwich two shells together with buttercream. 

Vanilla Buttercream

Ingredients:

1 cup butter, softened

4 cups powdered sugar

1/4 cup cream

2 tsp vanilla

Instructions:

Beat butter until creamy. Add sugar, cream and vanilla. Mix well.

Angie's BBQ beans for a Crowd

Angie's Savory Rice and Spanish Rice

Angie's Chili

Angie's chicken noodle soup

Instant pot roast

Add some water to frozen roast and cook for 90 minutes on medium and natural release (NO quick release).

Instant Pot Rice A Roni and Chicken

Put instant pot on saute. Use however many boxes of Rice A Roni you want but use half the amount of water that the box(s) state. Saute and then add several frozen chicken breasts on top. Cook about 15-20 minutes on high. Then natural release.

Chocolate chip walnut cookies

Levain Bakery Chocolate Chip Walnut Cookies

Ingredients
1 cup butter, unsalted ideal
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 1/2 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp course sea salt
2 cups walnut halves
2 cups semi sweet chocolate chips

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended.

If you omit walnuts, you need to add something in its place, like 2 cups of chocolate chip cookies or increasing flour by 1/4 cup.

Instructions
Preheat oven to 400 with rack in middle of oven. Cream together butter and both sugars. Add eggs and beat on medium just until incorporated, about 30 seconds. Mix together dry ingredients in a separate bowl and then add to wet ingredients. Mix in walnuts and then chocolate chips. Mix just until incorporated. Divide dough into 8 equal parts about 6 oz each. Cookies are meant to be roughly shaped. Do not flatten the dough. Bake for 11 minutes. Cool for 15 minutes before serving. Best served chilled.

Aunt Sally makes hers 3.5-4 oz each. This is still a really huge cookie! I make them even smaller.

Pizza Crust (gluten free)

Ingredients

• 3 cups gluten-free flour blend
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp sugar (divided)
• 1 Tbsp yeast
• 1 1/4 cup warm water (divided)
• 1 Tbsp olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine yeast and 3/4 cup warm water. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/