Tres Leche Cake

Tres Leche Cake is a milky, rich and moist cake, that originates from Mexico. I had never heard about this type of cake before, so when Alton Brown on his show Good Eats created this cake, I was intrigued and of course I had to try out the cake for myself. I found the recipe on Foodnetworks home page and I was ready to get baking.

The base of the cake is a simple white cake. When I make these types of cakes I always make sure to mix butter and sugar until fluffy, before adding further ingrediens. Then, one at a time I add the eggs. When that is well mixed, I fold in the dry ingrediens. This way you get a fluffy and perfect cake every time.

When the cake is baked, you have to let it cool for around half an hour. Then either with a fork or a skewer poke holes all over the cake. When the cake is completely cold pour over the glaze. After the cake has been in the fridge overnight all of the glaze absorbed. The glaze gets perfectly absorbed in the white cake creating a super moist and delicious cake.
I served the cake topped with whipped cream and a chilled glass of sweet white wine!

Apple + Oat Muffins

I really like making muffins, because you can mix in whatever ingrediens you feel like that day and then they are super fast to whip up.
Yesterday I wanted to make a healtier version muffin, after eating too much over Easter, I figured it was the only way to go.
When making muffins you want to make sure you have two bowls ready, one for the wet ingrediens and one for the dry.


In the dry bowl I mixed together:

1/2 cup regular flour
1/4 cup old fashioned oats
3 tbs brown sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt

In the wet bowl I beated together with a whisk:
1 egg
1/4 cup milk
4 tbs unsweetened applesauce
1 tbs canola oil

Then I simply added the dry ingrediens to the wet and stirred it all well together.

As muffins rise quite a bit, you only want to fill up the paper cups 1/3 of the way. Since I used old fashioned oats, these muffins has a nuttier and more grainy feel to it, making them, in my mind perfect both for breakfast and a long side your afternoon tea. With the added applesauce they keep nice and moist for a couple of days, if you store them in a airtight plastic container/bag.

Getting started...

I am not a big fan of clogging my kitchen with too many kitchen gadgets, though I must admit some things are very nice to have and certainly makes baking much easier.


My favorite machine is my Kitchen Aid stand mixer! It is such a versatile tool and if you take good care of it, it will last you a lifetime.

I will continously talk about my favorite tools, but for right now, let's leave it at the Kitchen Aid and let's get baking!

Welcome To the International House of Baking!

This blog will be my forum to share with you all of my baking concoctions.

Here at IHOB I will be baking treats from all over the world, everything from elaborate birthday cakes to simple bread baking. I will also share with you ideas and tricks on how to improve your baking, make it look fabulous and make it better for you.

So, stay tuned and let's get baking!