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I love taking traditional recipes and giving them a little twist. In this case, I've taken a Bavarian spaetzle, typically served as a side dish for dinner, and turned it into a great dessert. FYI, it also makes a fantastic breakfast heated up the next morning.
Continue reading "Cinnamon Spaetzle with Apples and Cranberries" »
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According to my sister, when my nephew had his very first bite of Tres Leches cake, "His eyes started to sparkle, a huge smile appeared on his face and pure joy radiated out of him."
This iconic Hispanic dessert is typically made with three types of milk (evaporated, condensed and whole milk). Making this dairy-free turned out to be easier than I thought and I actually like it better than the original. By using coconut milk, cream of coconut and almond milk I was able to add a lot more flavor than you typically see in this dessert.
Although you may be tempted to eat this cake the same day you make it, you really need to let it sit overnight in the refrigerator in order for the three milks to fully absorb into the cake. If you don't you'll end up with the outside edges of the cake very soggy while the interior is still dry. Trust me, it's worth the wait.
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