Song of the Week: Cursed Me Good by The Heavy

Tres Leches Cake

This is a very sought-after dessert in Latin American. I like it, but it's not something that I do it a lot. However and surprisingly I did this recipe and I enjoy doing it. Hope you like it.

• 1/2 cup unsalted butter
• 1 cup sugar
• 5 large eggs
• 1 teaspoon vanilla extract, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup milk
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 1/2 cups whipping cream
• 1/4 cup powdered sugar

1. Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.
2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

Book Tuesday: In Her Shoes by Jennifer Weiner

Rose Feller is a thirty years old, high power attorney who loves romances novels. She is always starting her exercise routine next week and she has a dream of finding a man that would tell her she is beautiful. She also has a little sister whose life is so screwed up that Rose feels obligated to her.

Maggie is twenty eight years old, she is beautiful and doesn't have a steady job. She sings backup in a band called Whiskered Biscuit and she dreams of being famous. Maggie also dreams of getting her big sister to stick to a skin care regime.

These two very different women who share a childhood tragedy, DNA, and the same size feet are about to enter into a journey where they discover, how different their family is and that they have more in common than they'd ever believe. Jennifer Weiner takes us in a journey where Rose and Maggie explore their past, their present and their future.

Roasted Broccoli Soup

 This is a recipe that I found in Food and Wine, I did it because it's simple and the ingredients are things we always carry in out fringe and pantry. I love it and hopefully you like as well.

1.  5 unpeeled garlic cloves
2. 2 pounds broccoli—cut into 1-inch florets, stems reserved for another use
3. 2 tablespoons extra-virgin olive oil
4. 2 tablespoons unsalted butter, melted
5. Salt
6. Freshly ground pepper
7. 4 ounces cream cheese
8.   3 cups low-sodium chicken broth

1. Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
2. Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.

Song of the Week: Learn Me Right by Birdy and Mumford & Sons (Brave Soundtrack)

Chocolate Cake

Cake
18-1/4 ounces chocolate cake mix
3-3/8 ounces chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups Semi-Sweet Chocolate
1 cup chopped walnuts
Powdered sugar
Glaze
2 ounces Unsweetened Chocolate Baking Bars
3 tablespoons butter or margarine
1-1/2 cups sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Powdered sugar (optional)

For Cake
1. PREHEAT oven to 350°F. Grease and flour 12-cup bundt pan or other round tube pan.
2. COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared bundt pan or other tube pan.
3. BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
4. COOL in pan for 20 minutes. Invert onto wire rack to cool completely.
For Glaze
5. MELT baking bar and butter in small, heavy duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
6. POUR glaze over cake or sprinkle with powdered sugar.