Strawberry White Chocolate Lemon Tres Leches Cake

Prep Time: 35 minutes | Cook Time: 20 – 22 minutes | Chill Time: 6 – 8 hours |Total Time: 9 hours | Serves: 12

This recipe idea actually came from an AI photo. Someone posted a strawberry tres leches cake and their photo did not match the recipe. The photo’s concept was actually a nice idea, but you could tell it was AI. I started drafting how to turn this photo into something awesome. This person’s recipe (their whole site was AI, fake) was the most simplistic strawberry tres leche cake recipe, but the photo was something I could turn into a reality, a WOW dessert on the plate.

Don’t make substitutions for the cake flour (even a homemade mix) or the milks. You‘ll be messing with the structure and moisture if you do make changes.

A stand mixer is best for this recipe, to be able to whip air into the eggs for the lift in the cake. Mixing the wet ingredients for almost 10 minutes in a stand mixer allows you to keep your hands free to do other aspects of the recipe.

Using a container of sweetened, sliced strawberries is convenient. I add a small amount of fresh lemon juice to bring a bit of a pop, too. Be sure to comb over the berries for any stems/leaves that may have ended up in the container due to the manufacturing process and discard them. (Some brands are worse than others for containing leaves.)

You get quite a bit of liquid from the frozen strawberries which is going to be absorbed into the cake along with the tres leches. Since you’re not cooking the berries (unless you choose to do so), you don’t have to worry about oxidation.

If you make this pretty and delicious cake, I’d love to hear from you! Email, comment, or tag me on social media (Instagram, Facebook, X, and/or Pinterest) @pantrytotableblog.

Enjoy!

Chocolate Cherry Cheesecake

Prep Time: 2 hours | Cook Time: 2 hours, 30 minutes – 2 hours, 40 minutes | Chill Time: 8 – 12 hours | Total Time: 13 – 17 hours | Serves: 10 – 12

Happy National Cherry Cheesecake Day! The pairing of a creamy cheesecake topped with a fruity topping is heavenly. But, let’s up the ante here. Add a layer of chocolate cheesecake and add a touch of cherry balsamic vinegar… I’m speechless.

Don’t let this cheesecake look or sound complicated. Some extra steps, yes, but they’re not difficult. This dessert is truly worth the time and effort.

Speaking of time, you will need to plan 2 days for a true cheesecake. Prepping, cooking, chilling, etc. take time. The cheesecake must be allowed to chill thoroughly. Overnight (or 8 – 12 hours) is sufficient.

If you don’t want to do the extra steps for a layered cheesecake, you do have the option of doubling the chopped chocolate to 16 ounces and combining it with the entire cheesecake batter, having a completely dark chocolate cheesecake studded inside with cherries. I like the layered look, but it’s something that can be adapted.

Do not mix the batter at a higher speed than medium-low. You do not want to whip air into the cheesecake batter.

When it comes to the crust, I use a box of Chocolate Teddy Grahams, minus a few that I snack on before processing. It is enough to cover the bottom and about 1 ½”to 2” up the sides of a 9” 2-piece/springform pan. Chocolate graham crackers are a great substitute.

Be careful when pouring water into the water bath. If your cheesecake pan is already in the water bath pan, pour the hot water very carefully. You do not want any water droplets getting onto the cheesecake.

I chose frozen cherries for the liquid they release when thawed. And, texturally, I like the somewhat soft cherries in the cheesecake and topping.

Enjoy!

Chocolate Cherry Layered Cake

Prep Time: 30 minutes | Cook Time: 45 minutes | Cool Time: 1 hour  | Total Time: 2 hours, 15 minutes | Serves: 8 – 10

I believe I can loosely call this a “Black Forest Cake” even though there is no cherry liqueur (Kirsch) here. There is whipped cream, balsamic cherries, a chocolate cake, and a dusting of chocolate shavings.

I strongly suggest you use frozen, sweet, whole, pitted cherries. The sweetness of the cherries will determine how much sugar you add. I used a mix of dark sweet and red sweet cherries and really enjoyed the aesthetics of the contrast and also the flavor differences.

Most recipes online for Black Forest Cake use cornstarch to thicken the liquid in the cherries. I don’t do that. My recipe calls for simmering the cherries on the stovetop, too, but leaves the “syrup” as it is, then it is brushed onto the cake layers as you would a simple syrup. Plus, you’ll have enough that you can “decorate” the individual cake plates for your guests. Yumm.

I have utilized a higher-quality cake mix… Bob’s Red Mill… which does not have the preservatives as in cheaper boxed cake mixes. Not to mention, it actually tastes like chocolate. You don’t have to add a ton of extras (sour cream, buttermilk, mayo, cocoa powder, instant pudding mix, etc.) to make it taste really good. Another reason I like BRM is their cake mixes are still 15.25 ounces. Cheaper brands have decreased their sizes of mixes which can mess up a cake recipe. BRM also has a gluten free chocolate cake mix, but I have never used them.

Now, I do have a section of desserts on my website called, “Multi-verse Cakes” that is specifically formulated for cheaper boxes. It was a fun run, but I have chosen a “healthier” brand for this specific cake.

I have been gifted a Montmorency Cherry Rosé White Balsamic Vinegar by Abingdon Olive Oil Company, which makes these cherries shine! The pop of flavor with the rich chocolate cake and smooth whipped cream is super-yummy!

Baking strips are great for cakes to be used in “naked” cakes. The cakes will rise evenly and result in a fairly flat cake. Great for layers.

The components of this recipe can be made into individual trifles, layered in clear glasses for a fun Valentine dessert.

Enjoy!

Stovetop Smoky and Spicy Pecans

Prep Time: 5 minutes | Cook Time: 2 – 4 minutes | Cooling Time: 1 hour | Total Time: 1 hour, 10 minutes | Serves: 4 – 8

No oven, no egg whites, just simple ingredients in a small non-stick skillet and a sheet of parchment paper. Easy-Peasy.

This recipe uses Alderwood Smoked Sea Salt, Finely Ground White Pepper, and Cayenne Pepper Powder from The Spice and Tea Exchange in Blowing Rock, NC. The smokiness and heat are a delicious balance with the sugary coating.

I have collaborated with The Spice and Tea Exchange in Blowing Rock, NC. The store is fragrant and beautiful. Stop in if you’re traveling through the area. Drive the Blue Ridge Parkway, visit Boone and Blowing Rock, and take a ride on the historic Tweetsie Railroad.

The pecans make a great addition to charcuterie boards, tossed on salads, even given as gifts! I have served the pecans alongside Stuffed Brie.

Enjoy!

Fall Fruit Cobbler

Prep Time: 25 minutes | Cook Time: 40 – 50 minutes | Total Time: 1 hour, 15 minutes | Serves: 8

I call it the “Paula Deen Method.“ Decades ago on Food TV, I saw Paula Deen make her “Peach Cobbler,“ with this method of melting a stick of butter in her hot oven, using self-rising flour, making a syrup with your fruit on the stovetop, etc. Here, I am trying this method with a fall fruit combo of apple, plums, and pears. Yum!

The addition of Abingdon Olive Oil Company’s Cranberry Pear White Balsamic Vinegar is A-mazing! The vinegar gives another depth of flavor. I would not omit it. You can order from the online store, or pop in if you are in the area! Abingdon, VA is beautiful and very historic. Across the street (somewhat) is one of our favorite places to eat.. Pal’s!, but I won’t go into that on this page.

The Cranberry Pear balsamic, along with all the oils and vinegars by Abingdon Olive Oil Company, are excellent in every way. The store is thoroughly enjoyable. If you’re a foodie in any way, plan to tour and taste the store for about an hour. Customer service is beyond top-notch. There is something for every chef, professional and the ones at heart (like me!)

Don’t be concerned about the amount of liquid simmering your fruit while it is cooking. You have to have the syrup for this recipe to work. Before adding the syrup and fruit to the baking dish, taste and add more sugar and/or Cranberry Pear White Balsamic to satisfy your tastes.

There are about 2 quarts of sliced fresh fruit in this cobbler. The fruit cooks down, so don’t be too concerned about how much it looks like while slicing. You can slice the apples last, to give less time to oxidize while working on the recipe.

Enjoy!

“Very Fall” Trifle with Pumpkin Buttered Pecans

Prep Time: 40 minutes | Cook Time: 35 minutes | Cool Time: 1 hour | Chill Time: 1 hour | Total Time: 3 hours, 15 minutes | Serves: 8

With everyone diving into fall recipes, I wanted something other than Pumpkin Bread, which I do have one on my website, Classic Pumpkin Bread. But something with more flair was in order.

I recently made a couple of banana puddings, so the trifle idea kind of stuck. But, let’s make the layers more “fall-like” with flavors of warm spices, pumpkin of course, and some fig spread for an additional depth of flavor.

Photo: Dessert spoons by Inox Artisans.

I know you can purchase a spice cake mix and “doctor it up,” but this Spice Cake recipe has its own uniqueness. Trust me, it’s worth a homemade touch. (It is super-delicious with a dollop of sweetened whipped cream, too.)

The Pumpkin-Whipped Cream layer has an orange hue to it that truly gives its fall appeal, in flavor and in aesthetics. There has to be a light and gently sweet layer in a trifle, and this one delivers in all aspects.

But, the star of the show here are the pecans. I took another recipe I have for pecans and adapted it to be the yummy, crunchy, sugary, cinnamony topping this “Very Fall” Trifle. I used The Spice and Tea Exchange’s “Pumpkin Pie Sugar” and it was delicious!

I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. The store is absolutely amazing! The aromas and flavors are inspiring. The entire store is filled with excellent products, from teas to sugars and salts, to the crafty salt cellars and teapots. You are encouraged to taste and smell everything! Customer service has always been top-notch.

Don’t be hesitant because there are multiple components. Beautiful and flavorful dishes take time sometimes, and this one is worth it.

Enjoy!

Strawberry Crumble Bars

Prep Time: 25 minutes | Cook Time: 40 – 50 minutes | Cool Time: 2 hours or more | Total Time: 3 hours, 15 minutes | Serves: 9

There is an order to this recipe. Be sure to read the instructions through before beginning. The “Base and Crumble” has specific instructions. All the ingredients are not thrown together. And, the strawberry mixture should not be prepared before it is spread into the pan. They will weep, and so will you. Follow the instructions for the best, non-weepy results!

I like the addition of almond flour, which gives a bit of texture to the bars’ base and crumble topping. Use super-fine Natural Almond Flour. I like Bob’s Red Mill brand for this.

“Mise en place” is essential here. The French term means to have “everything in its place” before beginning a recipe. It allows you to flow through the recipe’s process, and the results will be desirable.

Strawberries – the berries are certainly more flavorful while in season, but these crumble bars can be enjoyed year-round. The season and source of your strawberries will determine how much sugar to add. Taste a berry before adding sugar and balsamic to determine if you need more or less than what is listed in the ingredient list.

Now, the star of the show… Strawberry Balsamic Vinegar from Abingdon Olive Oil Company. The best oils and vinegars I have ever tasted and cooked with myself. I stand behind their products. All of them. Do a search on my site for Abingdon Olive Oil Company, and several recipes will pop up.

The Strawberry Balsamic gives a depth of flavor that most “strawberry crumble bars” are lacking. It only takes about 1 ½ tablespoons to create this sweet, desirable, satisfyingly delicious treat.

Enjoy!

Pumpkin-Cookie Butter Muffins

Prep Time: 20 minutes | Cook Time: 17 minutes | Cook Time: 1 hour | Total Time: 1 hour, 37 minutes | Serves: 12

Pumpkin-Cookie Butter Muffins are moist, soft and tender, and full of fall flavors. The Biscoff Cookie Butter creates a divine texture and aroma. The Biscoff Cookie streusel is crunchy and adds more of the cookie butter flavor! Drizzle melted cookie butter as a last pop of flavor to these muffins. They are a perfect fall treat, breakfast or late night.

I played around with different amounts of the spices, wanting to subtly enhance the cookie butter flavor. The Biscoff cookies have such a distinct flavor of their own. I wanted to add more of the cookie butter to the actual batter, but when you start altering sugar and fats, you mess with the structure of the baked muffin. Baking truly is “rocket science.”

By the way, this recipe calls for the traditional/creamy Biscoff Cookie Butter, not the crunchy Cookie Butter. Be sure to read the label so you purchase the correct jar.

Make sure your leavening agents (baking powder and baking soda) are fresh. I was so frustrated with my muffins not rising, then checked the date I had written on my opened box of baking soda. Lesson learned. The general rule is an opened box of baking soda can last 6 months. I usually get a new one more often than that.

If you make these muffins, I would love to hear your thoughts! Tag me on Instagram or Facebook!

Enjoy!

Date-Walnut Bread Pudding

Prep Time: 40 minutes | Cook Time: 1 hour, 30 minutes | Total Time: 2 hours, 10 minutes | Serves: 8

The journey was a little rough, but the destination was delicious.

I had to ditch the original idea, a date muffin recipe, that infuses the same main flavors as in this bread pudding recipe. I hate it that I cannot bake like the pros. Maybe I can just blame it on Tennessee’s ridiculously humid summers.

So, why not benefit off the pro bakers and just utilize their talent and products? Let’s turn this frown upside down and make bread pudding. Maybe I’m more of a pudding kind of baker anyway.

The bread matters. Challah and brioche are great options for the bread component, but if you don’t bake your own (join the crowd!), purchase the loaf and let it sit on your counter for a day or so. Breads that are too soft will soak up the liquid too quickly and be mushy. Not cool. Really tough, thick, chewy crusts on bread loaves will still be a bit tough through the soaking and baking. Not cool either. Challah and brioche are good choices.

I have been gifted an Elderberry Dark Balsamic Vinegar from Abingdon Olive Oil Company. My husband and I have loved this store for years. Their excellent-quality oils and vinegars have never disappointed. The Elderberry Balsamic tastes of prunes to me, so pairing it with dates seemed a reasonable choice. Super-delicious in this recipe!

If you happen to purchase dates with their pits (speaking from experience here) make a shallow slit across the top and pull them apart, remove and discard the pit.

Some bread pudding recipes online do not temper the eggs and dissolve the sugar before tossing with the bread, but mine does. I like the creaminess that it brings. The addition of heavy cream instead of whole milk flying solo was a must. The richness is decadent. So, why not serve with ice cream and/or whipped cream to top it off to just add to the decadence? Just go ahead and sift the confectioners’ sugar, too. Let’s go all out.

The recipe can be easily doubled.

Enjoy!

Miniature Blueberry Cheesecakes

You don’t absolutely have to use a water bath. I know it’s extra work, but it creates flat-topped cheesecakes. If you skip the water bath step, your cheesecakes will most likely puff while baking, so I suggest filling the liners about ¾ full instead of almost to the top. That should give you some insurance that they won’t overflow. But, again, I would create the water bath, especially if you have the tools/pans to do so.

The cheesecakes can be kept refrigerated and covered for up to 5 days. Or freeze well wrapped up to 3 months.

Enjoy!