Tres Leches Cake

Tres Leches Cake

Ingredients

1 box yellow cake mix

follow directions on cake box back, except  Replace water with whole milk, oil with unsweetened applesauce, add 1 teaspoon vanilla, and the eggs

1 can (14 oz) sweetened condensed milk (not evaporated) -- Can be FAT FREE

1 cup whole milk

1 cup heavy whipping cream

1 container cream cheese frosting

Directions

·        1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

·        2 In large bowl, beat cake mix, milk, applesauce, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

·        3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

·        4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store in refrigerator.  Be sure to seal in cake with frosting leaving no holes or gaps between sides of pan and frosting.  This will keep moisture in the cake longer.  Once cut be sure to keep covered to hold in moisture.

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend

½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)

1 teaspoon baking soda

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2 ounces cream cheese (room temperature)

½ Cup unsalted butter (room temperature)

¼ Cup unsweetened applesauce (room temperature)

1 Cup packed brown sugar

1 ½ teaspoons pure vanilla extract

2 egg yolks (room temperature)

2 Cups Nestle milk chocolate chips 

¼ Cup shredded coconut

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Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1^st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.

Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.