I saw Bad Moms this weekend and I freaking L-O-V-E-D it!!!
It was hilarious and dead on with how I feel related to being a working mom.
In summary… It’s god damn hard, but it’s the best thing ever. Hectic life filled with hilarious moments. And it really does take a village to raise kids. Maybe the village is for the kid, maybe the village is for you.
Finding great mom friends is key. Shit, finding any great friend is key, but having people you can really relate to helps. Plus, there is a good chance you can dump your kid off at their house so you can get a break. And then you can do them the same favor. Also, it totally works to just hang at each other’s houses and let your kids run a muck while you chat (with some wine!)
I think you should go see it. The whole cast is great. The story is great. The sad moments are great (yeah, I cried). The funny parts are great.
Get some girlfriends together and go out for some drinks and then go see the movie.
And if you can’t, then I suggest you watch the ladies of “I Mom So Hard“. I watch their videos and I cry laugh at them. they are so awesome and real.
In addition to going to see Bad Moms, I insist you make this Tres Leches Cake to celebrate this week’s Taco Tuesday. It’s a wonderful way to finish off a taco dinner.
I mean, you can’t resist a big slice of cake that has been soaked in a mixture of condensed milk, evaporated milk, and half and half. Damn good. Plus then it’s topped off with a whipped cream frosting.
I don’t know about you but I think a cake that is soaked in a mixture of 3 rich milks is pretty damn awesome. I am temped to add some rum to it next time. Oh that would be some trouble!!
Lately, I have been putting vanilla bean paste in just about everything that calls for vanilla extract. I love getting to see all those flecks of vanilla beans in there. Bliss.
Something that this cake requires is a kitchen scale. It makes for more precise baking. Really, I try to use it for all of my baking. You can convert it to use a measuring cup but the weight will make the amount of each ingredient more exact. (Plus, you can weight your dogs food… fatties are on a diet!!!)
Grab yourself a big slice of this Tres Leches Cake for dessert!
Tres Leches Cake
makes 1 9×13 cake, 24 small pieces
Ingredients
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
For the glaze
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 6 ounces half-and-half (or heavy cream)
For the topping
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
- maraschino cherries
Process
- Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.Set aside.
- Place the butter into the bowl of a stand mixer. Cream together the butter and sugar on medium speed until fluffy, approximately 3 minutes. Stop to scrape down the sides of the bowl, if necessary.
- Add the eggs, one at a time, and mix to thoroughly combine. Then add the vanilla extract and mix to combine.
- In 3 batches, add the flour mixture to the batter, mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the top of the cake is lightly golden.
- Let the cake cool on a cooling rack for 30 minutes. Poke the top of the cake all over with a skewer or fork.
- Prepare the glaze while the cake cools completely. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half (or heavy cream). Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
- To make the topping, combine the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed, then turn up to medium speed and whisk until thick.
- Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Cut and top each piece with a cherry.
Adapted from Alton Brown
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