Saturday Morning Snapshot
Photographed an “Avengers”-themed recipe this morning and then feasted like a Norse god…
State of the Blog
Around the internets, you can find Baking Mischief recipes in a few round ups this week. Cathy from Our Mini Family included my Salted Pretzel and Nutella Chip Cookies in her list of “10 Decadent Recipes to Help You Celebrate National Pretzel Day” and Renee of Renee Nicole’s Kitchen included my Quick Panko and Parmesan Broccoli in this fantastic roundup of “13 Flavor Filled Side Dishes” . And finally, my Salted Caramel Snickerdoodle Milkshake was on Buzzfeed with a ton of other AMAZING looking milkshakes.
On the blog, I posted some delicious pesto sandwiches on Monday. My planned recipe for Wednesday wasn’t quite up to snuff, so I wrote about my favorite podcasts to cook to instead. And Friday, I added some boozy cupcakes to the blog’s surprisingly extensive cupcake recipe library.
Next week we will finish up the April Hot Sandwich series with my favorite hot sandwich and a round up. And on Friday, my Captain America: Civil War recipe goes live. I can’t wait to share that one with you!
Recipes/posts released this week were:
Pesto Chicken Sandwich on Sourdough – Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy and attractive dinner for guests or a cozy night in. 6 Fantastic Podcasts to Cook to – Six of my favorite (non food-related) podcasts to cook to. Kahlua Tres Leches Cupcakes – Classic Tres Leches Cupcakes with a boozy Kahlua twist. An easy and delicious recipe just in time for Cinco de Mayo.
Pop-culture Corner
It’s Game of Thrones premiere weekend. Are you going to be watching? I will be!
We have a new Doctor Who companion! After being pretty meh on Moffat’s last two companions, I’m genuinely excited for Bill.
Introducing Pearl Mackie as Bill, the #NewCompanion ! Welcome to Team #DoctorWho , Pearl! https://t.co/jQpVqxU4tX — Doctor Who BBCA (@DoctorWho_BBCA) April 23, 2016
These Kahlua Tres Leches Cupcakes take classic tres leches cake and add a boozy Kahlua twist. An easy and delicious recipe that everyone (over the age of 21) will love!
Last month, I bought a bottle of Kahlua for a recipe and as I was “taste testing” it, I was overcome with the sudden urge to add some Kahlua deliciousness to everything (like maybe some Mini Kahlua Cheesecakes …). So fair warning, there are a few Kahlua recipes coming up in the next couple months. Might want to stock up now.
To start, allow me to introduce Kahlua Tres Leches Cupcakes.
Growing up in Southern California, Tres Leches Cake is something you’re going to run into frequently, but I’m not sure how well known it is in northern parts of the US.
If you’re not familiar with it, Tres Leches Cake is a sponge cake that is dowsed in a sweet mixture of three different types of milk. It sits overnight soaking up the liquid, and what you get the next day is this fantastically moist cake with a texture that’s really all its own.
Add a little Kahlua to that mix and you’re looking at my new favorite cupcake. The result is the same moist, tender cake, but with a kick of coffee and rum that just puts this cupcake over the top.
Top the Kahlua Tres Leches Cupcakes off with freshly whipped cream and maybe some chocolate shavings, a little cinnamon, dulce de leche , or even some homemade caramel or strawberries. It’s going to be delicious not matter what!
Kahlua Tres Leches Cupcakes Recipe Notes
- These Kahlua Tres Leches Cupcakes must be refrigerated for at least 3-4 hours, preferably over night, so make sure you have enough fridge space for two cupcake trays to sit fairly level. You can transfer the cupcakes to a smaller container, but it’s easier/less messy to keep them in the pans while they are still soaking up the milk.
- Because these cupcakes are so wet, you want to make sure to use grease-proof/heavy duty liners so they don’t fall apart on you. I like the cheap foil ones you can buy at the grocery store.
- Finally, the alcohol in these does not get cooked off, so they are not really kid-friendly, but I’ve also included non-alcoholic instructions in the recipe notes and it’s pretty simple to make half boozy/half not.
This quick weeknight Chipotle Turkey Panini has chipotle aioli, crunchy red onions, sliced turkey, melty cheese, and avocado.
The last hot sandwich in our April Hot Sandwich series is brought to you by the California drought.
A few years ago, my favorite sandwich in all the world was this amazing cheesy, melty, messy chipotle panino sold at a tiny artisan deli located near my boarding barn on the Kern river. The deli catered to trail riders, the people who worked in the surrounding orange groves, and mostly, whitewater rafters who began and ended their rafting trips at the little building.
I don’t buy a lot of deli sandwiches. For one, they’re expensive, and for another, they are usually way too heavy for me fathom eating at lunch. This sandwich was both of those things, but so good, I didn’t care. And then the drought came, the river and rafting customers dried up, and the deli went out of business, taking my favorite sandwich along with it.
Until now.
Today we’re recreating my favorite Chipotle Turkey Panini!
This is a perfect sandwich. It’s simple to make, easy to assemble, and one of the tastiest things you’ll ever put into your mouth. You just take a baguette, slice it down the middle, and add some homemade chipotle aioli (regular Garlic Aioli works too if you don’t have chipotle powder). Then you top it off with the some sliced turkey, some avocado, red onions, and melty, delicious provolone cheese.
Press the whole thing using a panini press or my no-press-needed method, and then step back and marvel at the little piece of joy you just brought into the world.
Ingredients
Chipotle Aioli
- ▢ 1/4 cup ( 56 g)mayonnaise
- ▢ 1 clove garlic pressed
- ▢ 2 teaspoons lemon juice
- ▢ 1/8 teaspoon chipolte powder*
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon pepper
Panini
- ▢ 1 baguette
- ▢ 8 ounces turkey or chicken deli meat
- ▢ 1/2 red onion thinly sliced
- ▢ 4 slices provolone cheese
- ▢ 1 avocado sliced
- ▢ Butter
Instructions
Chipotle Aioli
- Combine mayonnaise, garlic, lemon juice, chipotle powder, salt, and pepper and mix well.
Panini
- Spread aioli over bread and top with turkey, onion, cheese and avocado.
- Spread a thin layer of butter over both sides of the sandwich and cook over medium-high heat using a panini press, or using this method.
- Sandwiches are done once cheese is melted and the bread is crispy.
