Coconut Walnut Tres Leches Cake with Strawberry Whipped Cream

This Coconut Walnut Tres Leches Cake is soaked in three different milks and topped with a real strawberry whipped cream with toasted coconut on the sides. Sounds so decadent but it's sugar free. I used Steviva Blend for baking and love how it bakes and tastes just like regular sugar!

This cake will need to soak for a few hours but you can make it a day a head and then add the coconut and whipped cream the next day or before serving. That's what I did since this cake is best served chilled. Chilling helps to hold the consistency.

I made this cake three times and took it to a Holiday party this weekend. It looked so pretty and was taste tested approved by all!

Typically Tres Leches Cakes are baked in 13x9 or sheet cake pans but I wanted a thicker cake so I used a spring form pan.

Steviva Brands stays involved with their fans and cares what we think! They want to know so head on over to the Steviva website to find delish recipes, shop the store or drop them a line. They have a variety of fabulous sweeteners  below the glycemic index. Follow them along on social media so you don't miss out on fun, new tasty recipes on Instagram, Twitter, Facebook and Pinterest

 For the cake:

 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon salt
 5 large eggs, separated
 1 cup Steviva Blend, dived in half
 1/3 cup milk
 1/2 teaspoon mexican vanilla extract
 1/2 teaspoon coconut extract
 1/2 cup chopped walnuts, dusted in 1 tsp. flour
 1/2 cup coconut milk, use canned, not refrigerated
 1/2 cup heavy cream
 1/2 cup half and half 
 1 1/2 cups toasted coconut

 Strawberry Whipped Cream-
 1 cup heavy cream 
 1 teaspoon Steviva Blend
 10 fresh strawberries, pureed 

 How to make-
 Pre heat oven to 350.
 Line a 9 inch spring form pan with parchment paper.

 1. In a large bowl sift the flour, baking powder and salt.  
 2. Separate eggs. Beat yolks on high with half the Steviva Blend until light yellow. Add the milk,     vanilla and coconut extract. Pour yolk mixture over flour mixture. Stir just until combined.
 3. Beat egg whites on high until soft peaks form. Add remaining Steviva Blend. 
 4. Fold into batter then fold in dusted walnuts.
 5. Pour batter into pan and bake for approx. 30 minutes or until toothpick inserted comes out clean.  
 6. Cool in pan for 15 minutes. Poke holes in cake with skewer. 
 7. In a bowl whisk together coconut milk, heavy cream and half & half. Pour onto cake and in holes then refrigerate a few hours before removing from pan.
 8. Make the whipped cream- In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl using a hand-held mixer, add the heavy cream, 1 teaspoon Steviva and pureed strawberries. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
9.  Press toasted coconut on the sides of cake and top with strawberry whipped cream. 


Caramelized Onion, Mushroom & Kalamata Olive Penne

It's back! This is the second year for the Tresomega blogger recipe challenge and I wanted to create a filling yet healthy meal. I think your going to love this recipe because it's easy and delicious. Sometimes the simplest meals are the best ones. Yes, it takes some time to caramelize the onions but it is totally worth it!

If you have tried Gluten Free Pasta before only to find them mushy as I have your going to be thrilled that with Tresomega Quinoa Pasta this is not the case. I promise! I actually liked this Penne better than regular pasta. It cooked up perfectly and no one in my family could tell it apart either.

Caramelized Onion, Mushroom and Kalamata Olive Penne

1 box Tresomega Gluten-Free Organic Quinoa Penne Pasta
3 tablespoons Tresomega Organic Virgin Coconut Oil,
2 medium yellow onions, sliced
10 baby bella mushrooms, sliced
1/2 cup vegetable stock
1/4 cup white wine
12 kalamata olives, halved
1 tablespoon fresh thyme, finely chopped
Kosher Salt

1. Heat 2 tablespoons coconut oil in a large skillet at low/medium heat and add sliced onions. Add pinch of salt. Stir the onions every five minutes or so. Cooking will take about 35-40 minutes. If onions become too dry add another teaspoon of coconut oil.
2. About halfway through cooking time on the onions: Start the pasta following directions on box.
3. While pasta is cooking transfer cooked onions to a bowl and set. aside.
4. Add mushrooms to same skillet used to cook onions. Add a pinch of salt. Cook for 3-5 minutes, until tender.
5. Return onions to skillet with mushrooms.
6. Add vegetable stock and wine. Heat thoroughly.
7. Drain pasta and add to skillet.
8. Toss with 1 tablespoon coconut oil, olives and fresh thyme.

You can purchase Tresomga products at Sam's Club

Head to the Tresomega website to see all products
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Spiced Tea Scones with Cinnamon White Chocolate

I am so excited to be a part of the very first annual Keystone Pantry Allulose Blogger recipe Challenge! I was sent a very generous 3 lb. jar of their Allulose Natural Rare Sugar Sweetener to create a baked goods recipe and after testing out several on unsuspecting friends and family these Spiced Tea Scones with Cinnamon White Chocolate were definitely the hit! 

Allulose is a fantastic way to cut back on your sugar intake without sacrificing any of the sweet taste we all crave and love so much. It can be used just like regular sugar cup per cup with the exception it's just a bit less sweet so if your going for a sweeter recipe then add just a bit more.

These Spiced tea Scones came out so tender and the faint tea flavor, hint of cloves along with cinnamon were addicting! The white chocolate on top was the perfect addition without overwhelming the texture or flavor of the scones. Just a bit of grated orange zest gave them a hint of bright freshness for a nice balance.

Keystone Pantry Allulose natural Rare Sugar can be use for all your recipes! Marinades, Sauces, Entrees, Baking, Cocktails! It's also Non-GMO, Vegan friendly and Gluten free.

Spiced Tea Scones with Cinnamon White Chocolate
2 1/4 cups all purpose flour
3 tablespoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup cold butter
2 eggs
1/2 cup milk
1 gray earl teabag
1/2 cup Allulose
1/2 teaspoon vanilla
Zest from 1 grated orange for final garnish

1 cup good quality white chocolate
3/4 teaspoon cinnamon

1. Preheat oven to 375 and line baking sheet with parchment paper.
2. Add milk to glass cup and microwave just until warm, do not boil. Add teabag and let sit for 2 minutes. Remove teabag and set milk aside.
3. In a large bowl whisk together flour, baking powder, cinnamon, ground cloves. Cut in the butter with back of fork just until crumbly.
4. In a medium bowl whisk together eggs, sugar, salt and vanilla. Add milk and whisk until combined.
5. Make a well in center of flour mixture and add the beaten egg mixture, stir just until combined.
6. Turn onto a floured flat surface and knead gently into an 8 inch circle. Place on prepared cookie sheet, Using a sharp knife cut into 8 triangles. Bake approximately 13-15 minutes. Let cool completely.

For the Cinnamon White Chocolate-
Melt white chocolate in glass microwaveable measuring cup on 20 second intervals, stirring after each 20 seconds. Add the cinnamon and stir well. Evenly pour over each scone. Garnish scones with grated orange zest.
Makes 8 scones.

You can purchase Keystone Pantry Allulose online.
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Ginger Chicken Meatball Mushroom Soup

The JSL Food Blogger Challenge is back again this year and I'm happy to share with you this recipe for soup! Using the Fortune Udon Mushroom Soup and whipping up some tasty little Ginger Meatballs to add in with a few veggies makes this soup a hearty meal.

I love the texture of these Udon Noddles and it takes only a few minutes to cook so I know that will make you smile but how about some creative add ins? I'm a fan of blending flavors and the hint of ginger in these bite size meatballs is the perfect touch with the mushroom base.

Get inspired and try them yourself. Anything goes and I'd love to hear what you would make!
Pick them up at Albertsons, Safeway, Shop Rite, Acme and Price Rite. Also see more about JSL and Fortune Udon Noddles on the website and follow along on Twitter and Facebook.

Ginger Chicken Meatball Mushroom  Soup
1 package Fortune UDON Mushroom Flavor Soup
1/4 lb. ground chicken
6 cremini mushrooms, 4 minced and 2 sliced and reserved
1/4 cup minced red bell pepper, plus 1 TBLSP. for garnish
1/4 cup minced onion
1 clove garlic, grated
1 teaspoon fresh grated ginger
1/2 cup snow peas
1/2 cup chicken broth
1 TBLSP. minced chives

How to make:
In a bowl combine the ground chicken, the 4 minced mushrooms, red bell pepper, onion, garlic and ginger. Combine well with fork. Use a 1 Tablespoon measuring spoon and form into small balls. Set aside.
Add 1/3 cups water and 1/2 cup chicken stock to a boil. Drop in meatballs, reduce to simmer and cook for 4 minutes. Add noodles and snow peas. Continue simmering 3 minutes. Add the 2 reserved, sliced mushrooms.
Place in 2 bowls, garnish with minced red bell pepper and chives. Serve hot.

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