Pastel de Tres Leches1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar
Preheat oven to 350 degrees.
Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. 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 flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined. 
Pour into prepared pan (yes, I used a reusable pan...didn't want to take the chance that it would get stuck in the pan...figured I'd just cut the pan away if necessary...but know what, it didn't stick!). 
Spread to even out surface. 
Bake for 35 to 45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool. 
When cake is cool, pierce the surface with a fork (or toothpick or skewer) several times.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. 
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. 
Whip 1 pint heavy cream with 3 tablespoons of sugar (I also add a little vanilla) until thick and spreadable.
Spread over the surface of the cake. 
Decorate cake with whole or chopped maraschino cherries. This is the first time I've ever used maraschinos on my tres leches...usually we used sliced fruit that's glazed with apricot jam...very gorgeous and good...but I like this way, too...delicious simplicity! 
Can you tell how much milk is held inside the cake!? 
Cut into squares and serve. 
Why not wish somebody a Feliz Cumpleaños with this Pastel de Tres Leches? You may just get un beso y un brazo...o mas!
But don't let me forget to talk about my absolute favorite form of POM...the original. It is 100% pure pomegranate juice with nothing else added! The pomegranate has been a symbol of health, fertility and rebirth throughout the ages and some cultures believe it to hold mystical healing powers! And some even say it was actually a pomegranate, not an apple, that was plucked from the tree in the Garden of Eden... yes, these are the things I love to share about the pomegranate...but the health benefits are even better. To find out more, click on over to the 
Next, juice your lime and add it to the bowl.
Add powdered sugar and whisk to dissolve. Whisk in the cream... 
...and keep whisking until soft peaks form in the pale pink cream. Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scoop out as you would any ice cream or sherbet. 
If you remember, I did keep a whole pomegranate in the recipe...because we need those pretty little jewels as garnish! POM Wonderful puts out an awesome little pamphlet explaining how to cut a pomegranate that I picked up next to the big bins at the market...and boy does it help! Honestly, I just sort of cut and picked before, but this way is super easy...let me share it with you!
Over a bowl of water, use your fingers to loosen the arils and drop them into the bowl. The arils will sink to the bottom while the stuck on pieces of white membrane float to the top. 
Now, scatter these little beauties over the sherbet and enjoy!
...see how smooth and creamy!
This is also my 
Then I scooped out the seeds and put a pat of butter along with a good sprinkling of sea salt and grinding of black pepper and roasted them in a 350 degree F oven until they were nice and tender. Once cool enough to handle, scoop out the flesh and smoosh it up in a bowl...eat it or save it to use in anyway you choose....
...perhaps in a dish like:
Pour in wine and let it cook down for a minute or two. Plop in squash and stir it all around until it is a thick-ish sauce...add up to 1/2 c. or so of water if it seems to thick. 
Okay, while you've got all of this goodness going on, be sure to cook your pasta until al dente. Dot the bottom of a 9x13 pan with 1 Tbs. butter. Grate your cheddar and Parmesan into dish next. Sprinkle with 3/4 c. cottage cheese. 
Once your pasta is drained, toss the squash mixture with the pasta. Pour all into your prepared baking dish, packing down as necessary. 
Beat up your eggs and bit and pour them over the top of your pasta mixture. In fact, do this before you even put it in the pan...because I bet it would work better. Mix it up and spread in dish. Top with remaining Tbs. of butter. Put in oven and bake for...shit, don't remember how long I baked it...as long as it takes for it to look done. It'll be a bit dry on top and around the edges, maybe around 15 or 20 minutes. 
Scoop onto a plate and sprinkle with parsley, sage and remaining cottage cheese...and more Parm...why not!? Enjoy.
I am sending this over to Haalo of 
Finlayson starts the book with an informative chapter about using your slow cooking. She lays out basics, time management, understanding and food safety. Believe it or not, this is really helpful. Yes, I've been using a slow cooker for years, but I don't think I ever really considered as much of a kitchen tool as I should have. Yes, I adore my mixer, baby my blender and cherish my food processor...but trusty old slow cooker just had food thrown in and forgotten. For hours. And that's the way I liked it. I think that's why this book came as such a surprise to me. To be honest, at first I wasn't really sure if I liked it. I mean...a slow cooker means set it and forget it. Right? Not necessarily! Consider your recipe...size matters, utensils matter, time and tools matter. Finlayson lays that all out for us in this guide! She throws in tips on halving recipes...tips on what can be made ahead...as well as things to "watch out" for and fun tidbits.
This was earthy and rustic and delicious with some avocado, cilantro and crema as garnish....and it only got better with time!
Topping: In a small bowl, combine butter and sugar. Spread over bottom of prepared stoneware. 
Arrange apples on top.
Cake: In a bowl, combine ww & AP flours, baking soda, ginger, cinnamon, allspice, cloves and salt. Mix well and make a well in center.
Pour over apples. Place 2 tea towels, folded in half (so you have 4 layers), over top of stoneware to absorb moisture. Cover and cook on High for 2 1/2 to 3 hours (
When read to serve, slice and invert onto a plate 
Serve with vanilla ice cream. 
Yes, it was fabulous with vanilla ice cream.. I loved it because the cake was warm and spicy and actually not very sweet at all. It tasted more of a beautiful spice bread with a gorgeously caramelized apple topping to me!
My slow cooker will definitely be making this one again! Oh, and did I mention that there are both U.S. and metric units of measurement listed throughout the book? There are. And there are still 272 more recipes in the book for me to try! If you are interested in putting that slow cooker to use for more than just simple set it and forget it recipes, I suggest you check out 
Would you think twice about why it was in this 
Remove it to a board and slice thin on the diagonal. 
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