Tuesday, June 28, 2011


The following recipe is my spin on Tres Leches Cakes ( Milk Cake). I have made it for years and i decided to change it 3 years ago to make it more appealing for adults. I would omit the alcohol if children will be eating it but why would you want to? just give them ice cream. The original recipe calls for a heavy sponge cake that is packed with calories due to the amount of eggs as well as the whipping cream that is part of the liquid that is poured onto the cake. I was asked by friends to make this cake so i came up with a lower calorie version that requires YES wait for it " ANGEL FOOD CAKE" who does not  have a recipe for ANGEL FOOD CAKE? if anybody wants one i would be happy to add it to my blog however with this recipe you wont even have to come up with one.  This Recipe serves up to 6 people.

2 Store bought Angel Food Cakes ( you can find them bakery section) or you can bake your own.
2 Cups of whole milk ( or skim milk if you want to lower the calories).
2 Cans of Condensed milk ( you can use fat free condensed milk).
2 Cans of Evaporated Milk ( you can use fat free as well).
1/4 cup of Rum plus 4 tablespoons more ( I use COCONUT RUM just makes it extra Yummy).
1 Teaspoon vanilla extract.
Strawberries or raspberries for decoration.

you can use a 9 x 13 pan deep pan ( I use a 4 inch deep white corning ware pan).

Cut the Angel food cake in slices and arrange in the pan.
Sprinkle the pieces of cake with the 4 tablespoons of Rum then set aside.
take an electric mixer or a whip and mix well the 2 cups of milk, the evaporated milk, the condensed milk and the teaspoon of vanilla. When these ingredients are mixed well, add the 1/4 cup of rum.
Taste it ( if you like it a little bit stronger feel free to add more rum).

Pour the contents over the cake pressing it  with a spoon until it gets completely absorbed.

Refrigerate for 3 hours or overnight.

Decorate the cake with the strawberries or raspberries before serving. The cake will be soft and almost like a pudding. Feel free to pour the extra liquid over each slice when serving.


Monday, June 27, 2011


I grew up eating this soup back in Venezuela, I love its flavor, a very satisfying hearty soup that can be made in the summer but preferably in the Winter. My grandmother makes it from scratch but i find the recipe can be lengthy and little complicated to make. I came up with this version that can be made in a large crock pot. I hope you enjoy.The recipe makes for 3-6 people and is even better the next day ( feel free to freeze leftovers and thaw out and reheat when needed).

4-5 16oz cans of low sodium black beans, washed and rinsed
2 large green peppers thinly sliced
2 large red peppers thinly sliced
( you can substitute these for orange or yellow peppers makes for a beautiful soup)
2 Tomatoes chopped
5-6 green onions sliced white and green part.
1-2lb or boneless pork ( cut in cubes). Omit the pork (Vegetarian Version)
1-2 tablespoons of olive oil
4-6 cups Low sodium Chicken or Vegetable stock
salt and pepper to taste ( i always prefer Kosher salt)
1 1/2 tablespoon of Cumin
1 tablespoon of garlic powder
1/2 teaspoon chopped garlic

place the cubed pork in a deep bowl and season with salt, pepper, garlic powder and cumin set aside and let it sit for 5 minutes to 10 minutes.

In a large saute pan add the olive oil, when is nice and hot, saute the peppers, green onions with a pinch of salt and pepper ( stir for 1-2 minutes then add the tomatoes and chopped garlic. When the vegetables are nice and tender add the pork to the pan and brown it (5-6 minutes) keep stirring until pork is brown on all sides.

Transfer the contents to the crock pot add the black beans and broth. The beans need to be completely covered with the broth so add as needed.

Set the crock pot on HIGH for 2 1/2-3 hours and until the pork is nice and tender.

If you don't have a crock pot, use a large soup pan and place on stove at low heat for about 1 1/2 hours stirring sporadically and until the pork is nice and fork tender.

Enjoy with crackers or even better TORTILLA CHIPS.