Condensed Milk Pound Cake

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We should eat cake

You know, since it’s almost bikini season and all that jazzy-ness!!

Heh. Bikinis … such a joke.

They’re such itty-bitty, stress inducing son of a guns.

I saw we forget our worries and fill the voids of our life with delicious – dense Condensed Milk pound cake?!?!

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Obvs.  Like there is another rational option. Hiiii – and life is all about balance ( no, not a slice of cake in each hand … hehehe )

This cake is lightly sweetened, crazy smooth, and extremely dense – it would make the perfect base for a strawberry short cake,– or loaded with ice cream on top, or a fruit trifle!! Side note … every time I hear the world trifle – I think of Destiney’s child – You triflin’, good for nothing type of brother….. Silly me, why haven’t I found another? Stop it, don’t tell me, you don’t listen to a little Destiney’s child now and then.

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Maybe you don’t maybe it’s just me. Maybe I’m super addicted to 90’s music right now .. Maybe this post is super random and I should stop babbling and just get to the cake recipe.

Done.

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Condensed Milk Pound Cake

  •  1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup Margarine at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 Tbsp Lemon Juice

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 Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl cream the butter and sugar. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk, vanilla and lemon juice to the butter mixture and mix until combined.
  5. Add the dry mixture to the wet mixture
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.

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Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.

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All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.

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 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.

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It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia

 INGREDIENTS:

3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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DIRECTIONS:

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.

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 Buon appetite!!