Fajitas! And cake. That makes sense, right?

28 Oct

Today (but really a long time ago because I started writing this post and never actually finished it) I’m having fajitas! And cake! And they’re both delicious. I don’t have precise amounts of things that I use, so just bear with me. I don’t measure.

  • 1 pound steak/beef*
  • 1 bell pepper
  • 1 yellow onion
  • 1 tsp cumin*
  • 1 tsp chili powder*
  • 1/2 tsp salt*
  • 1/2 tsp pepper*
  • 1 tsp paprika*
  • 1 tsp cayenne*
  • 1 tsp curry powder*
  • 1 or 2 tortillas per person
  • Sour cream
  • Guacamole
  • Salsa

*Measurements are approximate

My camera decided to die after I took pictures of the cake, so I apologize.

Here’s what you do. It’s rediculously simple.

Cut up your steak into strips.

Cut up your onion into strips.

Cut your bell pepper into strips. I like to use red, for the color, but you could use green or yellow or orange if you really wanted to.

Combine your spices into a small bowl, mixing well. Sprinkle over your steak and let that sit for a minute.

Throw the onions and peppers into a skillet with some bacon grease (which you should always have on hand), and cook for about 5-8 minutes. While cooking, sprinkle a good amount of spice mixture over it. When they’re done, transfer your veggies into a serving bowl and cover until ready to eat.

In the same pan, add the steak strips, which should have had the spice mixture on it all the while the veggies cooked. Toss it in your skillet, and cook until done, about 5 minutes. Add more spice mixture while cooking. It’s delicious… don’t be afraid to go overboard.

And then eat! Spread your tortilla with sour cream, guac, and salsa, top with your steak and veggies, roll, and enjoy!

Told you it was easy.

And I made tres leches cake for dessert- the good kind, this time, as opposed to this recipe, which I did not really enjoy that much. Here’s the good recipe. God bless Ree Drummond. Seriously. Did you hear she’s getting her own Food Network show? I’m definitely watching it.

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar
  • 1 tsp lemon extract (optional)

And here’s how you do it. Combine your flour, baking powder, and salt in a bowl, stir together, and set aside.

Separate your eggs: 5 yolks in one bowl, and the whites in another.

Throw the yolks and 3/4 cup sugar into a bowl and whip on high speed until the yolks are about doubled.

Add 1/3 cup milk and vanilla, and gently stir everything is combined.

Pour the egg yolk mixture into the dry ingredients, gently incorporating everything together.

Now get a clean bowl, or clean out your mixing bowl, and whip your egg whites with an electric mixer on high speed until soft peaks form.

Pour in the remaining 1/4 cup sugar, and continue to beat those suckers until they’re stiff, but not dry.

Add the egg whites to the rest of the ingredients, and gently fold them in. Gentle is the key word, here.

The idea is to get everything incorporated without losing all the air that the whipping added.

Pour the batter into a greased pan, smoothing the top to make it as even as you can.

Put in a 350 degree oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

While your cake is baking, make your soaking liquid by combining your cream, evaporated milk, and condensed milk in a medium-sized measuring cup for easy pouring. Set aside.

To make your whipped topping, pour your whipping cream, sugar, and optional lemon extract into a bowl and beat until firm peaks form.

Try saying that five times fast.

A note on the lemon extract: I just put it in whipped cream one day on a whim, and I have never made whipped cream without it since. It adds a certain zing that I find incredibly appealing.

Anyway, back to cake.

Once your cake comes out of the oven, let it cool on a cooling rack for about 10 minutes, to give it time to settle. Then, slooooooowly pour your soaking liquid over it, making sure to get that delicious goodness over every single surface of the cake.

Let it absorb, and then pour more soaking liquid on.

You probably won’t use all of the soaking liquid, but seriously, use as much as you can.

The liquid will go through the cake pretty quickly and collect at the bottom, but wait another 15 minutes or so and it’ll be sucked right back into the cake again.

That’s probably why they call it sponge cake.

Once the liquid has absorbed, cover with your whipped topping, garnish with optional merachino cherries (or however you spell it), and serve!

Happy eating!

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