The recent addition of a chocolate version of tres leches cake to the Roediger House dessert stable was a not-easily-shaken treat, which explains why it returned for a second grand appearance so soon. That occurred last Saturday night, when college suitemate Ronnie and his wife Tina were over for dinner, and that's how we capped off our evening. Deceptively light in texture and heavy on the chocolate stylings, this is a fine take on a marvelous cake even though other flavors of it are pretty stiff competition. (I'm pretty excited to be rolling into eggnog season, because eggnog tres leches cake is just about impossible to beat.)
The other stunning treat that emerged from my kitchen tinkers was a third round of the also-recently-discovered cookie dough caramel-fudge swirl ice cream, served Sunday evening to most dear friends whose regular presence in the Roediger House is itself a treasure. I stuck with the sweet milk ice cream base and used almost the final portion of the bourbon caramel sauce I had stored away in the fridge. I decided to try a different edible cookie dough recipe, although it did not vary much from the first version I made just a couple of weeks ago. The brownie batter hot fudge sauce was a sizable departure from the thinner, hard-to-freeze copycat Hershey's chocolate sauce I'd used before, and it transformed into something much chewier once it got cold enough. Was it all still pretty amazing? If you'll pardon me for so saying: absolutely. Here, you can see that Sunday night's guests opted for both tres leches cake and a scoop of ice cream, all the better part of wisdom, if you ask me.
"Chocolate Tres Leches Cake," from Cuisine at Home. Issue No. 121 (January/February 2017), p. 48-49.
"Edible Chocolate Chip Cookie Dough," from Amy Nash of House of Nash Eats. [Published 20 June 2020 / Modified 18 September 2023]
"Bourbon Caramel Sauce," from Ali Martin of GimmeSomeOven.com. [Published 31 August 2019]
"Homemade Brownie Batter Hot Fudge Sauce," from Kristin Porter of IowaGirlEats.com.
"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but no longer available on their website.
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