Tres Leches Cake

My coworker one day and I were talking about food ( we always talk about food) and she told me about the most ridiculous cake that sounds so disgusting to make but said it was TASTY. I couldn’t resist trying it the next week, she gave me a copy of her recipe with her comments, but I am not sure where she got this recipe from. It sounds ridiculous because it has THREE kinds of milk ( hence the tres leche) This cake definitely tastes mexican like, almost a flan/ custard taste to it. Its not as sweet you would expect like american kind of sweet but it is definitely to fulfill your sugar cravings. Here goes nothing, and if your feeling brave, I urge you try it.  This is a cake you make the day before an event. It takes a day to sit under refrigeration.

  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Baking powder
  • 1/2 teaspoon of vanilla
  • 5 eggs
  • 1 1/2 cup of Flour

For coating (glaze)

  • Sweetened Condensed Milk (regular sized can)
  • Evaporated Milk (Regular sized Can)
  • 2 cups of Whole milk

For Cream on Top

  • 1 1/2 Cups of Heavy Cream
  • 1/2 teaspoon of Vanilla
  • 1/2 cup of Sugar

I used my kitchen aid mixer for every step :). First blend together butter and sugar until fluffy. Add vanilla and Eggs and beat together.  Mix in Flour, Baking Soda and powder two tablespoons at a time.

Grease 9X13 pan and Pour batter into it. Bake at 350 for 30 minutes.

Wait until cake is completely cooled. When Cake is cooled stab cake with a fork, as the directions say 9 million times. I usually do around 8 million. The point is that there needs to be holes everywhere in the cake.

Next mix three milks together, and pour over the cake. When you pour you are going to be like OMG this is too much milk! But just relax and keep pouring, because the cake acts as a sponge and will suck up all that milk! The next day you will have a nice dense cake.

Right before serving you are going to make the whipped cream layer, with heavy cream and sugar and vanilla whip until it reaches whipped cream status, and layer on top of cake and enjoy!

Candy Bar Poke Cake

It’s not secret I love a good poke cake. I also love candy, so why not try this recipe? Tuesday night dinners are back and this is the first dessert I brought for it! A sweet way to kick off the summer!!! 

I used different candy- M&M’s, Kit Kat’s, Snickers, Twix Bars chopped up! 


Be sure to Check out my other Poke Cakes!! 

Chocolate Poke & Lemon Poke 


  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 cup hot fudge sauce
  • 1 tub (8 oz) Cool Whip Free, thawed
  • 2 cups chopped assorted candy
  • ½ cup caramel sauce
  1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch pan with cooking spray; set aside.
  2. Prepare the cake according to package directions. Pour into the greased pan and bake according to instructions on back of package, or until a toothpick inserted near the center comes out clean. Cool the cake completely.
  3. Once cake has cooled, poke a bunch of holes through the cake (about 20-30). Carefully pour the hot fudge sauce over the holes, trying as best as you can to fill them up with the sauce.
  4. Spread the Cool Whip on top of the cake in a thick, even layer; top evenly with the chopped, assorted candies. Drizzle the top with the caramel sauce.
  5. Refrigerate the cake for approx. 4 hours or overnight (overnight is best) before cutting into squares to serve. This cake is SO good!

Sucess!!!! Thanks Domestic Rebel! 

Rum Chata Cupcakes

Oh boy. So I myself being obsessed with Rum Chata and all my friends- I was immediately drawn to this recipe. Again, this was during my vacation in between contracts and my circle of friends was having a reunion brunch on easter weekend. I thought this would be the perfect dessert.


I already had Rum Chata in my cabinet so I wasn’t worried about how much Rum Chata it would use.


First of all- this was one of the most complicated Cupcake recipe I’ve ever made. There were just so many steps, and I found it unnecessary at some points. With all the mixing the batter was really thick, and took a long time to blend the ingredients. I think this resulted in my OVER mixing. Which in turn made REALLY small cupcakes. But they were so DENSE. They felt like bricks when you picked them up. The frosting was delicious and did make a lot and I left some to freeze, but also piled on the frosting on the tiny cupcakes.


So overall they weren’t your fluffy cupcakes you’d buy in the bakery, they were thick, dense, rich heavy, but over all tasty. Would I make them again? Probs not.


RumChata Cupcakes (Yield: ~24 cupcakes, batter is thick, I think I ended up with 23)

  • 1/2 cup butter (1 stick, at room temperature)
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup RumChata
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 egg whites
  • Preheat oven to 350*
  • Combine sugar & butter and beat until fluffy
  • Mix together flour, baking powder, salt, & cinnamon, set aside
  • Mix the RumChata & vanilla together, set aside
  • Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
  • In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
  • Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
  • Fill cupcake liners
  • Bake for 20 minutes or until cake “bounces back” when touched.
RumChata Cream Cheese Frosting
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)
  • 12 ounces of cream cheese (1 1/2 packages, at room temperature)
  • 1/2 cup of butter (1 stick, at room temperature)
  • 1/2 tsp of vanilla
  • 5 tbsp of RumChata
  • 1 package of confectioners’ sugar (2 lb. bag)


Thanks for the creative recipe!


Herman the German Friendship Cake

I saw this one of the many times I was scouring the internet, and I LOVED the idea. The concept is you make bread and it takes ten days, at the end of the ten days, you divide the batter into four, and give it to three friends, and bake a cake with it your self.

Here is the how to:

Herman the German Friendship Cake

It feels so cool to make this cake it is so Old Fashioned, and Fun! What a great way to bake, and realizing how timing is so important to baking. I am a bit nervous making the starter, but I think I did alright, I am on day three, and my herman is VERY bubbly, I think I added to much yeast… I have not decided who I am going to give my Herman portions too yet either, I want to make sure it is someone who can keep him alive!! I am hoping who ever I give it too, will give it back to me, so I can make more.

What is awesome about this, when it is finished, so will my Whole30, so I Will be able to enjoy the Cake! :)

I will keep updating as the ten days progress! Can’t wait to meet & eat Herman.

Update: The ten days is OVER! and so is Herman!  After ten days he was looking good and I baked him into a tasty cake!!

The cake has a very unique taste because it it is sourdough, and next time I would like to just bake the bread, and not add any ingredients.


Here is Herman before the oven


Herman all baked and tasty!


I divided Herman up and tried to decide on what Loved Ones would love him the most. First I picked Audrey and Amy (my baby cousins). They were SO EXCITED to receive herman. They were speaking of him as if he was a real person and Amy says “Look at his bubbles Lindsey HE IS SOOO CUTEE”

Here is Herman going home with Audrey and Amy- look how excited.


Her face covered in chocolate from Chocolate Peppermint cookies. 

The next person is Vavo! She loved the idea of it and thought it was so funny that I gave her a gift that she had to make. She said it was the most unique thing she has ever received.


There are so many other people I would like to give Herman to but I only have one more left, and no car :( so I am hoping herman makes it somewhere soon!

I hope Herman comes back to my one day, and we get to hear all about his new adventures!


Retirement Cake- & My easy EASY Fondant Recipe

My dad retired this friday after 31 years at the same company. He worked for Nstar and my mom and I were throwing him a surprise party. She asked me to make the cake and I of course said yes.

The cake had to be large, but I didn’t want it to be your average sheet cake. MY mom and I came up with three cake spread all circles, I made this cake at work, (babysitting) and they didn’t have enough pans so some of the cakes are 9 inch and some are 8 inch. no biggie.

I have ALWAYS had a problem frosting a cake, getting the crumbs everywhere trying to make it look good, breaking the cake all common problems, my mommy would always have to help me, thats why for the past years, I have just used fondant. its that much easier to me. We wanted a frosted base cake, so I was FORCED TO FROST.

Heres what saved me.

Helpful Trick: Take canned frosting, and WHIP IT. With your beater, whip for a few minutes until it is light and fluffy.

This is literally SO GREAT. It almost doubles your frosting, it also doesn’t appear as canned frosting anymore. BEST OF ALL. its not heavy, so it doesn’t pull crumbs off your cake when your spreading. So I SPREAD FROSTING WITHOUT CRUMBS, BREAKAGE AND A DISASTER :)

Making fondant:  Fondant is EXPENSIVE at boxed. Much cheaper to make your own, but easier? It can be with this recipe!

  • One bag of Mini Marshmallows
  • 2 tbl of Water
  • BIG OL bag of Powdered Sugar- (okay just the average size)

Microwave the marshmallows in a microwave safe dish, but FIRST add in the two tbls of water over the marshmallows. Microwave for about 45 seconds, take out stir, repeat until they are smooth, should take about two  times. Now time to get sticky, Add in powdered sugar, like A LOT, start with a cup, and then another, I always use more than two cups, This is all under your digression, you have to get the fondant so its not sticking to the bowl, or the spoon or your fingers, but you also need extra sugar on the counter and for your hands when your rolling it out.

Since I was babysitting I hired the kids to help. The oldest was great at mixing the colors, I use wilton colors. I then asked the kids if they had play dough letter cut outs. THEY DID, so the letters came out perfect because we had “cookie” (playdough” cutters for them!!!


Here comes the cool part, So since he worked for the electric company, responding to every storm when poles where knocked over, I had to incorporate them! I took large and small pretzel rods and attached them by fondant. Made a trip to  a penny candy store with the kids and bought black licorice. This was the cord that attached from pole to pole. I very carefully stuck the rods in the cake and strung the cords.

PROBLEM. CALL NSTAR. The last pole kept FALLING OUT OF THE CAKE. Soon the hole got so big it was no longer staying. But we only say HAPPY ACCIDENTS around here. and we made the best of it.


The kids and I grabbed little lego man, and began making an NSTAR truck out of legos. We have the little lego man tools in his hands, and made a crane/ladder for him to be up in the air fixing the pole. Just like Daddy’s REAL JOB. always cleaning up after the storm!

I bought kids handcuffs from the dollar store, and placed them on the cake, one hand cuff open and one closed. In the closed handcuff it said the date he began working, and in the open, the date he retired. The theme of the cake

” You did your time now your free”

I didn’t get a good picture of the final product, because it was surprise party and I was in charge of setting the thing up!!! My dad’s friends shined a flashlight on it during the party and I snapped a picture.


Dad was surprised the cake was a hit. SUCCESS!

P.S. I discovered RUM CHATA at this party. Its a rum horchata drink Anyone who is portuguese and ever had rice pudding, this is  A DREAM. Tastes like Vavo’s kitchen. EXACTLY LIKE RICE PUDDING. Great drink to bring to parties.  I highly recommend it, and you can find it in the cordial section of the liqueur store. Spring some cinnamon on it over ice and its so great. I miss is greatly since YA KNOW Paleo DIET.

Lemon Poke Cake

Lemon Kick Part 3. (Part four probably soon to follow because I found another cool recipe I would like to try) So I am obsessed with Lemon so I had to make up my own Poke Cake!

If you remember, I made this Chocolate Poke Cake a little while back.

Chocolate Poke Cake

So I decided to try an all lemon cake. My friends grandfather recently died, and I wanted to take something over to her family, I wanted to make baked goods because thats my speciality.

I grabbed and made lemon cake, a box mix from the store. I also used Lemon Pudding.

What to use for topping? I found lemon cookies at the store, they are like oreos but shortbread cookie with lemon filling. My mom used to buy them for the beach when we were small children and me and my brother hated them because they weren’t real cookies like all the other kids had. When I think of lemon cookies I think of them semi crushed in a ziploc at the bottom of the beach bag and slightly melted.

Anywho, I crushed those up, and added them to the top of the cake. To the one I was taking to my friend I added whipped topping to the cake, but I didn’t get to try that one.

So again with anything, you HAVE to like lemon to enjoy this recipe. The lemon pudding is a little much, but I dont know what else flavor you would use, the cool whip I assume tastes wonderfully and so does the cookies I chose.

Overall the Lemon went well and I am still going to try other flavors and combinations, some sort of pumpkin will be soon to follow!



Cake Batter Dip- Skeptical

If you ever been on pinterest, then you’ve seen the cake batter dip. ITS EVERYWHERE! How can you not? I decided for our TND I had to try it…

Cake Batter Dip 

So I went back and fourth on what flavor to make, because hello, you can make any kind! Not usually  a funfetti fan at all, but I thought, hey everyone else is and it will look the prettiest.

So for the yogurt I used Chobani, because I have a slight chobani obsession. ( when I was on that no fat diet chobani was almost the only thing I could eat that made me feel like a human). I also had some left over from the Tzeski sauce I made early for Tuesday Night Dinners.

So at first taste I was like.. ew this is gross. It tasted just as it sounded, Cake batter. Uncooked batter, But I let it sit over night before I served it, and the next day it tasted a little bit better, then it kept growing on me.

I think it also had to do with the fact that I bought stop and shop brand animal crackers, and they tasted like the kind you used to get in your happy meals, back in the good old days. (The 90’s)

The final Product actually looked alot like this too:

I deem this one.. a success! (and most of us liked it)