Stable Fishing Kayak with Pedal Drive Sit On Top: September 2025

Monday, September 8, 2025

Caribbean Bread and Butter Pudding Recipes

Here are three Caribbean-inspired bread and butter pudding recipes that put a tropical twist on the traditional dessert. Each one uses familiar island flavors while staying true to the comfort-food richness of bread pudding.

1. Classic Jamaican Bread and Butter Pudding with Rum & Raisins

This recipe is closest to the old-time Sunday dessert—rich, spiced, and soaked with island flavor.

Ingredients

8 slices of slightly stale hardo bread (or thick white bread)

3 tbsp butter, softened

½ cup raisins (soaked in 2 tbsp dark Jamaican rum for 30 minutes)

3 cups whole milk (or evaporated milk)

½ cup sugar (brown sugar preferred)

3 eggs, beaten

1 tsp vanilla extract

1 tsp ground nutmeg

1 tsp ground cinnamon

Zest of 1 lime

Method

Preheat oven to 350°F (175°C). Grease a medium baking dish.

Spread butter on bread slices, then cut into triangles. Arrange in layers in the dish, sprinkling raisins between layers.

In a bowl, whisk milk, sugar, eggs, vanilla, nutmeg, cinnamon, and lime zest.

Pour custard mixture over bread and let soak for 15–20 minutes.

Bake for 45–50 minutes until golden and set.

Serve warm with a drizzle of rum cream or custard.

2. Coconut & Pineapple Caribbean Bread Pudding

A tropical twist with creamy coconut milk and bursts of pineapple sweetness.

Ingredients

6 cups cubed bread (preferably slightly stale)

1½ cups coconut milk

1½ cups whole milk

½ cup crushed pineapple (drained)

½ cup sugar

3 eggs, beaten

1 tsp almond essence (or vanilla)

½ tsp nutmeg

½ tsp cinnamon

¼ cup shredded coconut (toasted for garnish)

Method

Preheat oven to 350°F (175°C). Grease a baking dish.

Place bread cubes and pineapple in the dish.

Whisk coconut milk, whole milk, sugar, eggs, almond essence, nutmeg, and cinnamon.

Pour over bread and press down lightly to soak. Rest for 15 minutes.

Bake 40–45 minutes until set and slightly golden.

Sprinkle toasted coconut on top before serving.

3. Caribbean Chocolate & Banana Bread Pudding

This decadent version blends Caribbean cocoa richness with ripe bananas for a dessert that feels indulgent yet familiar.

Ingredients

6–7 slices of bread, buttered and cubed

2 ripe bananas, mashed

2 cups milk

½ cup heavy cream

½ cup sugar (or brown sugar)

3 eggs, beaten

½ cup dark chocolate (melted, or use cocoa powder)

1 tsp vanilla

1 tbsp dark rum (optional)

½ tsp nutmeg

Method

Preheat oven to 350°F (175°C). Grease a medium baking dish.

Spread buttered bread cubes into dish.

In a bowl, whisk milk, cream, sugar, eggs, melted chocolate, vanilla, rum, and nutmeg.

Stir in mashed bananas.

Pour mixture over bread, pressing to ensure it soaks. Let sit 15 minutes.

Bake 45 minutes until rich and firm.

Serve warm with a scoop of coconut ice cream or drizzle of chocolate sauce.

✨ Each of these puddings can be made ahead and reheated, making them perfect for Sunday dinner, Christmas, or family gatherings.

Thursday, September 4, 2025

How to Preserve Tomatoes, Spinach, and Corn

Here’s an in-depth guide on 12 methods to preserve tomatoes, spinach, and corn to ensure you can enjoy your harvest long after the growing season ends.

1. Freezing Tomatoes, Spinach, and Corn

Freezing is one of the simplest methods for preserving each of these vegetables.

Tomatoes: Core and blanch the tomatoes, then remove the skins. Chop them if desired and place in freezer-safe bags or containers. Alternatively, you can freeze tomato puree or sauce.

Spinach: Blanch spinach leaves in boiling water for 2-3 minutes, then transfer to ice water to halt cooking. Drain and freeze in airtight bags, pressing out any excess air.

Corn: Husk the corn, blanch on the cob for 4-5 minutes, then cool in ice water. Cut the kernels off and pack them into freezer bags, or freeze the cobs whole.

2. Canning Tomatoes and Corn

Canning preserves vegetables for up to a year. Spinach doesn’t can well due to its delicate nature, but tomatoes and corn are excellent candidates.

Tomatoes: Use either a water bath canning method or pressure canning, as tomatoes are naturally acidic. Dice, crush, or puree them before canning.

Corn: Corn needs pressure canning due to its low acidity. Husk, blanch, and remove kernels, then pack into sterilized jars with water and a bit of salt. Process in a pressure canner.

3. Dehydrating Tomatoes and Spinach

Dehydrating concentrates flavors and extends shelf life for months to years.

Tomatoes: Slice thinly and place on dehydrator trays. Once dried, they can be rehydrated in water or oil-packed in jars for a ready-to-use ingredient in recipes.

Spinach: Clean and dry spinach leaves. Dehydrate at a low temperature until crisp. Crushed dried spinach can be stored and used in soups, casseroles, and seasonings.

4. Blanching and Storing in Olive Oil

This method is ideal for short-term storage, especially for tomatoes and spinach.

Tomatoes: Blanch and skin tomatoes, then chop or leave whole. Layer them in a jar with fresh herbs and cover with olive oil. Store in the refrigerator for up to a week.

Spinach: Blanch, cool, and drain spinach, then pack into a jar and cover with oil. Use within a week.

5. Pickling Corn

Pickling is a flavorful way to preserve vegetables with vinegar and spices.

Corn: Blanch corn kernels, then mix with a brine of vinegar, salt, sugar, and spices such as mustard seeds and peppercorns. Fill sterilized jars with corn and brine, then seal and store in the refrigerator.

6. Tomato Paste and Spinach Puree

Concentrated pastes and purees save space and provide intense flavors.

Tomato Paste: Simmer tomatoes until thickened and blend into a smooth paste. Freeze in small containers or dollop onto a baking sheet to make frozen "tomato paste cubes."

Spinach Puree: Blanch and puree spinach, then freeze in ice cube trays. These cubes can be added to soups, sauces, and smoothies.

7. Making Salsa with Tomatoes and Corn

Homemade salsa is an excellent way to combine tomatoes and corn for a delicious preserved food.

Tomatoes and Corn: Dice tomatoes and mix with fresh or blanched corn kernels, onions, peppers, and spices. Pack into sterilized jars and process in a water bath canner.

8. Making Tomato and Corn Relish

Relishes are tangy and can enhance many dishes, especially with corn and tomatoes.

Corn and Tomatoes: Blanch corn kernels and dice tomatoes. Mix with vinegar, sugar, and spices, then simmer until slightly thickened. Store in sterilized jars or freeze.

9. Spinach Pesto

Pesto can be made with spinach in place of basil, and it freezes beautifully.

Spinach: Blend fresh spinach with garlic, nuts, Parmesan, and olive oil. Freeze in small jars or ice cube trays. Spinach pesto is great for pasta, sandwiches, or adding to soups.

10. Corn Flour

Corn can be dried and ground into flour, which works well in baking and cooking.

Corn: Remove kernels from the cob, dehydrate them, and grind into cornmeal or flour. Store in airtight containers for up to a year.

11. Tomato Leather

Tomato leather is similar to fruit leather and makes a convenient snack or cooking base.

Tomatoes: Puree tomatoes with a little salt, then spread on dehydrator trays or baking sheets lined with parchment paper. Dry until it’s pliable, then roll and store in airtight containers.

12. Spinach Powder

Dried spinach can be ground into a powder for a nutrient boost in various recipes.

Spinach: Dehydrate spinach until crisp, then grind into a fine powder. This powder can be used in smoothies, soups, or as a natural green food coloring.

Each method offers unique flavors, textures, and shelf lives, giving you plenty of ways to enjoy your harvest year-round. Try experimenting with a few to see which suits your tastes best!

Tuesday, September 2, 2025

Tres Leches Cake Recipes: From Scratch, With Cake Mix, and Eggless Variations

Tres leches cake is one of the most beloved Latin American desserts, celebrated for its airy texture, moist crumb, and decadent milk soak. The name tres leches translates to “three milks,” a nod to the trio of dairy—evaporated milk, condensed milk, and heavy cream—that gives this sponge cake its unique richness. Whether you prefer making desserts from scratch, taking a shortcut with cake mix, or need an eggless version, there’s a tres leches recipe for you. Let’s explore three different approaches that all lead to one irresistible outcome.

1. Classic Tres Leches Cake from Scratch

If you want the traditional experience, making tres leches cake from scratch delivers a fluffy sponge that soaks up the milk mixture beautifully. The process is straightforward: beat the eggs until light and airy, fold in the flour carefully, and then let the cake drink up the sweet milk blend.

Ingredients

For the cake:

1 cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

⅓ cup whole milk

1 teaspoon vanilla extract

For the milk mixture:

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

½ cup heavy cream

For the topping:

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

Prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Mix the dry ingredients: In a small bowl, sift together flour, baking powder, and salt. Set aside.

Beat the egg yolks: In a large bowl, beat the yolks with ¾ cup of sugar until thick and pale yellow. Stir in the milk and vanilla.

Whip the egg whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff peaks hold.

Combine gently: Fold the egg yolk mixture into the flour mixture, then gently fold in the beaten egg whites until just combined.

Bake: Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

Soak with milk: Poke holes all over the cooled cake with a fork. Whisk together evaporated milk, condensed milk, and heavy cream, then slowly pour over the cake. Refrigerate for at least 2 hours (overnight is best).

Whip the topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake.

Serving Tips

Top with fresh berries, a sprinkle of cinnamon, or toasted coconut for extra flair. This version tastes light yet indulgent, with the perfect balance of sweetness and creaminess.

2. Easy Tres Leches Cake with Cake Mix

Sometimes you want a shortcut without sacrificing flavor. A boxed cake mix makes tres leches quick to whip up while still producing a moist, flavorful cake. The key is choosing a white or yellow cake mix that bakes up fluffy and light.

Ingredients

For the cake:

1 box white or yellow cake mix

Ingredients listed on the box (usually eggs, oil, and water)

For the milk mixture:

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1 cup whole milk or heavy cream

For the topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

Bake the cake: Prepare the boxed cake mix according to package directions, using a 9x13-inch pan. Bake until a toothpick comes out clean. Let cool completely.

Mix the milks: In a bowl, whisk evaporated milk, condensed milk, and whole milk (or cream).

Soak the cake: Poke holes in the cooled cake with a fork. Pour the milk mixture evenly across the top, letting it soak in. Refrigerate for 1–2 hours.

Make the topping: Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the cake.

Variations

Strawberry Tres Leches: Add a layer of sliced strawberries under the whipped topping.

Chocolate Tres Leches: Use chocolate cake mix and replace some of the whole milk with chocolate milk.

Coconut Tres Leches: Substitute coconut milk for the whole milk and sprinkle toasted coconut on top.

This cake mix version is perfect when you’re pressed for time but still want the crowd-pleasing flavor of tres leches.

3. Eggless Tres Leches Cake

Traditional tres leches relies heavily on eggs for structure and lightness, but you can absolutely make an eggless version that’s just as delicious. The trick is to use yogurt and baking soda as leaveners, which create a fluffy, moist cake ready to soak up the milk mixture.

Ingredients

For the cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup plain yogurt (unsweetened)

¾ cup granulated sugar

½ cup neutral oil (like canola or vegetable)

½ cup whole milk

1 teaspoon vanilla extract

For the milk mixture:

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

½ cup heavy cream (or coconut cream for a dairy-free option)

For the topping:

1 cup heavy cream (or chilled coconut cream for vegan option)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat oven: Set oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.

Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk yogurt, sugar, and oil until smooth. Add milk and vanilla, mixing until combined.

Combine: Gently fold dry ingredients into wet until just incorporated. Do not overmix.

Bake: Pour batter into pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool.

Prepare the milk soak: Mix evaporated milk, condensed milk, and cream. Poke holes in the cooled cake and pour the mixture over the top. Chill for several hours.

Topping: Beat cream and sugar until fluffy. Spread over the cake.

Dairy-Free or Vegan Adjustments

Use almond or oat milk in place of whole milk.

Swap condensed coconut milk for sweetened condensed milk.

Use coconut cream for both the milk mixture and whipped topping.

This eggless version is moist, spongy, and satisfying—perfect for those with egg allergies or dietary restrictions.

Final Thoughts

Tres leches cake is proof that dessert can be both simple and luxurious. With its moist texture and creamy topping, it’s no wonder this cake has become a favorite far beyond its Latin American roots.

From scratch, you get the traditional airy sponge cake that absorbs the milk mixture perfectly.

With cake mix, you can save time while still serving a dessert that impresses.

Eggless, you get an inclusive variation that delivers all the richness without relying on eggs.

No matter which path you choose, the result is always the same: a moist, melt-in-your-mouth cake that makes any gathering special. Serve it chilled, share it with friends or family, and enjoy the magic of tres leches in whatever form best suits your kitchen and lifestyle.

Stable Fishing Kayak with Pedal Drive Sit On Top

Monday, September 8, 2025

Caribbean Bread and Butter Pudding Recipes

Thursday, September 4, 2025

How to Preserve Tomatoes, Spinach, and Corn

Tuesday, September 2, 2025

Tres Leches Cake Recipes: From Scratch, With Cake Mix, and Eggless Variations

Caribbean Bread and Butter Pudding Recipes

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