This weekend I invited Marc’s brother, sister-in-law, sister, and her boyfriend over for dinner, drinks, and games. While we try to get together as a group every couple of months, it can be difficult being that Marc and his brother are in residency, his sister is in medical school, and we all have pretty hectic lives. There was a sense of urgency this time, however, because in a few short weeks a third of the Ellingson kid-clan is moving to Seattle. Marc’s sister, Sonja, matched at the University of Washington in Seattle, and while we are all so very happy for her and the adventure she’s about to embark on, we are going to miss her more. Oh and I have serious city-envy. Seattle is the coolest.
For the main course of dinner I made Smitten Kitchen’s Heart Stuffed Shells in Lemon Ricotta Sauce which was delicious. And side note: if you don’t already have her cookbook, you need to buy it. Like, yesterday. Alongside the pasta we had a tasty salad that Sonja brought and I made Joy the Baker’s Parker House Rolls, which turned out surprisingly well considering I accidentally used cake flour instead of bread flour. See, even bloggers do stupid things. Some (um, me) more than others.
Of course I couldn’t host a dinner without making dessert. I had a craving for Tres Leches Cake, but wanted to spice it up a little bit. At first I considered doing a chocolate version, but somehow the idea struck me to add Rum Chata to the milk mixture the cake gets soaked in. Have you had the deliciousness that is Rum Chata? It’s a creamy liqueur made of vanilla, cinnamon, and rum, apparently the flavors of traditional Mexican Horchata. It was also the perfect match for this Latin-inspired milk-soaked sponge cake. I swapped some of the milk in the original recipe from The Pioneer Woman, with some Rum Chata, and also added a good amount to the whipped cream. The end result was a subtle taste of Rum Chata and all of its cinnamon goodness, and definitely added something special to the dessert.
This would be the perfect dessert for a Mexican-themed dinner party, although it went well with our pasta dinner too. I mean, cake soaked in milk, sweetened condensed milk, evaporated milk, and Rum Chata? Really, there is no wrong time to eat this cake.