But I did manage to bake my husband a Tres Leches cake for Father’s Day in between decorating and chaperoning the dance.
It is probably his favorite dessert and not necessarily easy to make so he does not get it often. When we lived in Ft. Smith, the El Salvadorian women that worked at the plant my husband managed would make this among other amazing Latino recipes. I’d love to have a pupusa right now. It is a nice summer dessert especially if you add strawberries.
I found a recipe here via Pinterest and tweaked it just a bit. I added approximately half a cup of strawberry jam, spread on the bottom layer after the syrup and before the whipped cream and strawberry layer. I like the strawberry flavor it adds. Also I sweetened my whipped cream frosting more with simple syrup.
It’s a simple white cake with the eggs separated and whipped for a fluffly texture. After you bake your two layers and let them cool, you poke holes in the cakes with a fork for maximum soakage of the tres leches (three milks: sweetened condensed, heavy cream, & evaporated) syrup. Both layers are drenched in the syrup.
The whipped cream keeps it light and with all that yummy syrup there is no way its not moist. After taking some to my in laws there is only a quarter of it left.
In addition to the cake I made my husband’s favorite lunch. Grilled steak and potatoes of course (grilled corn too). I just bought a couple of New York strips and marinated them Saturday.
But my favorite part of the meal was the twice baked potatoes. They are a little time consuming but they are so good and reheat the next day really well. I microwaved eight russet potatoes cooking them completely. As you are cooking them in pairs place a stick of butter in a large bowl. When the potatoes cool enough to handle, slice them horizontally in half and scoop out the inside. Put the potato skin on a cookie sheet and the potato “meat” in the bowl on top of the butter. When they are all scooped and ready, stir the potatoes and butter to incorporate and season with salt, pepper and Cavender’s. Then I added a bag of bacon pieces, handful of grated parmesan cheese and 8oz. of sour cream. It seemed a touch dry so I added some of the left over heavy cream from the cake (this was truly what made them so good). Be sure to season to taste. Then I filled all my skins with heaping scoops of the filling mixture and topped with shredded sharp cheddar cheese. Bake at 350 until they are warm and melted, approximately 20-25 minutes. We always add a dollop of sour cream before eating and to me they beat a baked potato every time. I’m sure the extra cream didn’t hurt.
I can’t write a Father’s Day post and not mention my Dad who was taken too soon. It has been five years and I hate the fact that I can’t see him with my kids and watch him enjoy them. I think of him often and know he still looks over us. I have learned that tomorrow my never come and we should all find joy in the simple things. He sure would have liked the steak and potatoes.