Challenge Day #3!

Today was a big task. I originally was not going to make a dinner since it is Wed night and we eat at the church. The idea came to me last minute and when I had company for lunch, I decided to go for it. Lunch AND Two desserts!


Lunch has not a "name" but it was OH so good!

First I started off with French rolls from a bakery close by. They are so perfect. Just a bit crisp on the outside and doughy and soft on the inside. I lighty buttered them and placed on a low heat grill along with fresh sliced eggplant and two large portobello caps. I drizzled the veggies with olive oil and grilled till tender. About 5 mins. I put a light mayo on the bottom piece of bread, Layered the eggplant, portobello cap, fresh dill, tarragon, salt, pepper, basil, Fresh spinach, sliced roma tomatoes and a nice large slice of fresh mozzerella! It was to die for! Great for vegitarians and easily fixed for vegans if needed!


Now on to the dessert Portion.


An amazing Tres Leches Cake with Strawberries!

Ingredients
1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar

Preparation
1. Preheat oven to 350. Grease and flour a 13x9-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 and 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 top with sliced strawberries and serve.



Last is My twist on Death by chocolate.

Start off by making devils Food cake

2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.


Now take the cake and break into med sized pieces. Layer bottom of a large bowl. Cover with a layer of Fresh whipped Cream, a Layer of Chocolate sauce (Or you can use a mousse), a Layer of fresh Raspberries and then top with crushed chocolated covered toffee!

For the chocolate sauce
Ingredients:
•1 cup semisweet chocolate chips
•3/4 cup whipping cream
•1 teaspoon vanilla
Preparation:
In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.
Serve over dessert or ice cream.
Makes about 1 1/4 cups.