DianeLouise"sBlogg

I like this Tag

I didn't make it but I think

It looks like Summer is on the way, its so cute.

I might just do something with it like Welcome Summer. I am trying to get Ideas to announce Summer is here. It might just be one I will use.

 

I finally finished I Think with the decorating in the front of the house.

  I still haven't decided what to do with the evergreen bush at the end

 I don't like it, let me know what you think.

 Right now there is a nest in there with two baby birds and one egg. I haven't seen the Mama and Papa Finches but when I go out there I hear them so they have there eye on me.

I have to control my self and stay away from the nest I don't want to mess with Mother Nature.

Since to day is:
Cinco De Maio Day

I am sharing a recipe from

The Pioneer Woman Cooks

Tres Leches Cake

Prep Time: 45 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 12

Ingredients

1 cup All-purpose Flour

1-½ teaspoon Baking Powder

¼ teaspoons Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

⅓ cups Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

¼ cups Heavy Cream

_____

FOR THE ICING:

1 pint Heavy Cream, For Whipping

3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve

Now dosent that look and sound amazing.

Hugs From Me