Wake and Bake

Food Blog filled with delicious recipes and how to videos.

[wakeandbakeco]

Click the link in my bio for my fave #Five Delicious Halloween Cocktails to try this week! #HappySipping 🍸🍾🍹🎃👻 #halloween #boo #cocktails #bloodysangria #campfirecrunch #drinkup #spooky #kimkardashian #happyhalloween #instagood #wakeandbakeco #destineemilian

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When #food & #fashion are equally important 😎 #Chanel #mcdonalds #frenchfries #black #classic #instagood #yummy

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#Touchdown Brownies - this recipe is included in my "Five Easy Recipes your Man will Love on Football Sunday!!" 🏈🏈 Click the link in the bio to get this recipe and more! #wakeandbakeco #footballsunday #instagood #yummy #foodporn #brownies #appetizers #destineemilian #rachelray #wakeandbake #bakemyday #kitchen #cook #family

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#Five Quick & Easy Recipes your Man will Love on #FootballSunday! 😋🏈🏈 #comingsoon #staytuned you'll #thankmelater #wakeandbakeco #destineemilian #foodporn #instagood

[wakeandbakeco]

We all know I have a sweet tooth, Tres Leches was the first cakes my G (Abuelo) taught me how to make and it is still one of my favorites to this day! Tres Leches is also a family tradition for weddings and other celebrations on my paternal side. It’s so moist and rich in flavor it literally melts in your mouth. I truly believe that Tres Leches is the way to anyone’s heart. Make for your loved ones, they’ll love ya even more.

#Ingredients:

• Butter, for coating the baking dish • 1 cup all-purpose flour • 6 large eggs • 1 cup granulated sugar • 1 (14-ounce) can sweetened condensed milk • 2/3 cup evaporated milk (not nonfat) • 1/2 cup unsweetened canned coconut milk • 1 tablespoon dark rum (you can add more if needed, or you can leave it out all together.) • 1 cup sweetened flaked coconut • 1 1/2 cups heavy cream • 1 tablespoon powdered sugar • Fresh mangoes, strawberries, blackberries, or other fresh fruit, sliced

(If you don’t like coconut you can replace the coconut milk with regular milk or almond milk and leave our the coco flakes.)

#Directions:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.

2. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, beat on high speed until pale yellow, about 5 minutes.

3. Transfer the mixture to a large bowl; set aside. Place the egg whites in a clean bowl and, whip on high speed until medium peaks form, about 1 1/2 minutes.

4. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)

5. Pour the batter into baking dish; bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.

6. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 10-15 minutes.

7. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.

8. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 3-5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.

9. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. Spread over the top of cake and add coconut flakes along with you choice of sliced fruit. Enjoy!

#WakeandBakeco #MadeWithLove

xoxo, Destinee Milian

[wakeandbakeco]

Sweet Honey Corn Bread

If you’re anything like me you have the biggest sweet tooth in the world! Sweet Honey Corn Bread will satisfy anyone’s sweet tooth and the best part is it makes an excellent side to your dinner! I have so many amazing recipes for baking corn bread from scratch; but this Sweet Honey Corn Bread is one of my faves! Taste so good makes you wanna slap yo…yeah it’s that good. ☺

Here’s Watcha Need:

• 1 cup flour • 1 cup corn meal • 1 Tbsp baking powder • 1/4 cup sugar • 1/2 tsp salt • 1 cup buttermilk • 1/4 cup honey • 1/2 stick melted butter • 2 eggs, lightly beaten • 1 cup frozen sweet corn, thawed

Here’s Whatcha Do:

• Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray. (You can also make corn bread muffins, this recipe will make 6-8, just line a muffin tin with cupcake liners)

• In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

• In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 25-30 minutes, until a tester inserted in the middle comes out clean.

• Mix a little honey and butter together and spread over your baked bread. #ThankMeLater

• Allow bread to cool 5-10 minutes, then cut into square pieces.

*Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean up easier.

[wakeandbakeco]

Modeling and acting can be rough on your body, your skin, and your sleep schedule, especially when you’re always on the go. But you don’t have to stop doing what you love, you just have to take really good care of your body, after all you only get one!

So what’s my secret? Well…I have many in addition to waist training (with my own line of waist cinchers), working out, eating clean most days of the week, and getting my daily laughs; I’ve been using TeaMiblends. I have seen incredible improvement in my problem areas as well as my energy levels and skin. I’ve been doing their 30-day #teatox and now I swear by it!

The 30-day teatox consist of their Skinny tea, which I drink daily for a boost in my metabolism and their every other night Colon tea. The Colon tea is amazing, it really cleans out your system…trust me you’ll notice it’s working within 12 hours lol.

You can join the #teamiblends journey too. Get your 30-day teatox and use my code: DESTINEE for 10% off! Trust me you won’t regret your purchase, after all health is wealth. Go to www.teamiblends.com today and get your journey to health started now.

Xoxo,

Destinee Milian

[wakeandbakeco]

It’s a Pineapple! No it’s a Bowl! No…it’s a Pineapple Bowl!!

I’m an absolute pineapple fan! I drink pineapple juice daily; it’s my fave pizza topping, my go to snack, and one of my fave fruits to cook with! It taste good on the grill, the skillet, the oven, and even in dessert. This pineapple bowl is one of my new fave dishes to make, it’s supper yummy and very time efficient and I promise the whole family will love it! This is also a great dish to have for a get- together and dinner parties. There’s several ways to make a tasty pineapple bowl, so play around with different toppings and recipes. My fave bowl is my teriyaki chicken-pineapple bowl.

Here’s Whatcha Need:

1 – Whole Pineapple (1 pineapple makes two bowls.) 2. – Rice (white or brown) (steamed, boiled, or fried) 3. – Chicken and/or shrimp 4. – 2 Fresh Garlic Cloves (finely chopped) 5. – Bell Peppers – red, green, yellow, and orange (mini peppers work great) 6. – Teriyaki Marinade 7. – Teriyaki Sauce 9. – Soy Sauce 9. – Liquid Smoke 10. – Sweet Chili Sauce

Here’s Whatcha Do:

1. Cut the pineapple in half and scoop out the inside. (Reserve in a bowl for later.)

2. Once the pineapple is hollow like a bowl, place back in refrigerator. (Place in a bowl or bag so your fridge doesn’t catch all of the drippings.)

3. Chop up your garlic, bell- peppers, and reserved pineapple. Set aside.

4. Rice: you can steam, boil, or fry your rice. To fry your rice: boil the rice until it’s fully cooked. Place 3 tbsp. of EVOO (extra virgin olive oil) in a pan and then add your cooked rice along with chives, onion, carrots, celery, and scrambled eggs. Add soy and teriyaki sauce to your rice.

5. Marinate your chicken w/ your fave marinade. (I use Lawry’s Hawaiian Marinade mixed with Lawry’s Teriyaki Marinade) Salt & Pepper to taste.

6. Cook your chicken, you can grill it or cook it in a skillet with a little EVOO. When your chicken is half way done, drizzle liquid smoke over it and finish cooking.

7. Cut your chicken into strips or squares. Add your bell peppers, garlic, and pineapple. Stir around in skillet until tender.

8. Spoon out rice and place in half of the pineapple bowl. Place chicken and veggie mixture in the other half.

9. Set on baking pan and place in oven on 350 for 10 minutes.

10. And walla - #wakeandbakeco enjoy!

Drizzle a little sweet chili sauce over your rice for a little extra kick. Pair a long with a nice glass or pineapple juice or a pineapple mojito. This dish is also good with shrimp, bell pepper, and pineapple skewers!

Xoxo,

Destinee Milian

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Red, White, & Blue Cheesecake Cake! 🍰 Fourth of July is around the corner, try this yummy cake recipe and WOW all your framily! Recipe posted on my blog! Start at step 1 if baking from scratch. Start at step 2 if using box cake mix..enjoy 😘🇺🇸 #GodBlessAmerica #RedWhiteBlue #cake #cheesecake #wakeandbakeco #fourthofjuly #instagood #foodporn #kimkardashian #America #fireworks (at www.wakeandbakeco.tumblr.com)

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Red, White, & Blue Cheesecake Cake

Fourth of July is one of my favorite holidays because it takes place in the summer and I love a good BBQ. This cake is great for your own Fourth of July party or to take to one you’re attending. It’s the best way to be festive and a great activity for you and the little ones too. Not to mention it taste great! You can make this cake from scratch, or with a little box assistance, which ever you prefer. This is a three-layer cake, the top and bottom layer is a vanilla cake, each colored with a gel paste, and the middle is a cheesecake! Yes that’s right, cheesecake sandwiched between traditional cake!

Note: If baking from scratch isn’t your thing, or you simply don’t have time to do it this recipe taste great with box cake (just add the gel paste) and frozen cheesecake from the freezer isle, and pre-made vanilla frosting. 

Go to Step II if not baking from scratch!

Step I:

Vanilla Cake:

Whatcha Need:

• 1 stick (1/2 cup) unsalted butter, softened, plus more for cake pans and parchment

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon fine salt

• 1 1/2 cups granulated white sugar

• 3 large eggs, at room temperature

• 1 cup whole milk

• 1 teaspoon vanilla extract

• Blue gel paste

*Red gel paste

*Red, White, & Blue sprinkles

Whatcha Do:

1. Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

2. Divide the batter between pans; smooth tops with an off-set spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Cheesecake:

Whatcha Need:

• 1 1/2 pounds cream cheese, softened

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon grated lemon peel

• 1 teaspoon grated orange peel

• 1 teaspoon pure vanilla extract

• 4 large eggs

• 2 tablespoons heavy cream

Whatcha Do:

1. In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.

2. Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.

3. Remove the cake from the refrigerator and freeze for a couple of hours.

Vanilla Frosting:

Whatcha Need:

• 1/2 cup (1 stick butter)

• 1 cup packed dark brown sugar

• 1/3 cup heavy cream, or more if necessary

• 1 (16-ounce) box confectioners' sugar

• 1 teaspoon pure vanilla extract

Whatcha Do:

To prepare frosting, melt butter in saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, then transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amounts because you can always "add to," but you can't take away.

Cook's Note: To fix "runny icing," add additional powdered sugar until the consistency is right.

** Start here if NOT making from scratch**

Step II:

Now that that’s done lets make this Cheesecake Cake:

1. Place the red cake layer on the cake dish, then top with a small amount of vanilla frosting to act as the “glue.”

2. Next take the frozen cheesecake out of the freezer and place on top of the red layer.

3. Again, the frosting is added to the top of the cheesecake to glue the next layer.

4. Now add the blue layer on top of the cheesecake!

5. A great trick to use: if you have a tender cake or a cake that is colored, it’s a good idea to apply a “crumb coat” of frosting first. This is a very thin layer. Then I pop it in the freezer for a little bit to firm things up.

6. Once things are firmed up, you can add the remaining frosting and the crumbs won’t get mixed into the top layer since they’re firm and frozen on the cake. It looks neater and prettier this way.

7. Now add a generous amount of the red, white, and blue sprinkles to the top of the cake.

8. The cake needs to be kept in the refrigerator until ready to slice and serve. You want it to remain somewhat firm for easy slicing, and you don’t really want the cheesecake layer to get super, super soft either.

All Done, Enjoy!

[wakeandbakeco]

Don't forget to make the Easter Oreo Bark today! Yum, yum, yummy! #HappyEaster 🐣🐰

[wakeandbakeco]

Skillet Apple Pie 

I don't know about y'all but I love me a good apple pie! I could eat apple pie everyday and be ever so happy. However, sometimes I don't have the lesisure of making my dough and baking my pie from scratch, and if you're anything like me you don't always have the time to bake apple pies from scratch either. This skillet apple pie is absolutely mouthwatering and no one will ever know you had a little assistance...here's whatcha do!

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup light brown sugar

2 refrigerated rolled pie crusts, such as Pillsbury

One 21-ounce can apple pie filling

2 tablespoons cinnamon sugar

Cinnamon Whipped Cream:

2 cups whipping cream, chilled

1 teaspoon ground cinnamon

4 tablespoons sugar

Directions:

For the skillet apple pie: 

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. 

To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. 

Remove from the heat and line the skillet with one of the pie crusts. 

Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. 

Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. 

Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.

For the cinnamon whipped cream: 

Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. 

Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. 

Don't overbeat or you'll have sweetened butter!

Total Time:1 hr 5 min

Prep:10 min

Inactive: 20 min

Cook: 35 min

@Wakeandbakeco 

Recipe courtesy of Trisha Yearwood

[wakeandbakeco]

A little sparkle never hurt nobody! #ilovedonuts 😋 Have a great #sundayfunday loves 😘 - #wakeandbakeco

[wakeandbakeco]

The Snickerdoodle Cookie 

Snickerdoodle Cookie's are my childhood fave, I was never a fan of chocolate chip (sorry cookie lovers). The Snickerdoodle & the Oatmeal Raison cookies owned my heart! I've never tasted a bad Snickerdoodle, but when tried this recipe I found on Pinterest it was love at first taste all over again! My Wake and Bakers have got to try this one! 

Here's Whatcha Need:

The Cookie:

1 c. (2 sticks) unsalted butter, softened

1 c. granulated sugar

2/3 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp. cream of tartar

The Topping:

8 Tbsp.(or 1/2 c.) granulated sugar

4 tsp. ground cinnamon

Here's Whatcha Do:

Preheat oven to 300 degrees.

In a bowl, cream softened butter and sugars together.

Add eggs and vanilla.

Beat until smooth.

In a separate bowl, combine the rest of the cookie ingredients.

Slowly pour dry ingredients into wet ingredients and mix well.

Chill dough in refrigerator for 30 - 60 minutes.

Combine topping sugar and cinnamon together.

Roll dough into small balls and in the cinnamon/sugar mix.

Place on ungreased cookie sheet.

Bake for 12-14 minutes depending on your oven.

Do NOT over bake!!!

And now you've made the best Snickerdoodle Cookie...ever! 

Enjoy!

Don't forget to Wake and Bake,

- Destinee Milian 

CC: ThirtyHandmadedays

[wakeandbakeco]

Put a Festive Twist on Deviled Eggs

Deviled Eggs are one of my not so guilty pleasures! I make them for most gatherings, especially picnics & Bar-B-Ques. They are perfect for Easter as well and adding this festive twist adds a dose of color to the table and is a fun way to get the kids in the kitchen! Not to mention, it's quick & easy to make.

Here's Whatcha Need:

* Eggs (keep in mind the 1 dozen eggs, makes 24 deviled eggs, so get as many dozens as you need for your event)

*Food Coloring - multi pack for a variety of colorful eggs

* Mayonnaise

* Mustard

* Relish

* Pepper

* Paprika

* Tsp cider vinegar

Here's Whatcha Do:

Boil your eggs (at least 10 at a time) in a large pot for about 15-20 minutes. After they are fully boiled, cool them under cold water. Once they are thoroughly cool, peel the shell off of the eggs.

Once you have peeled the eggs, slice them in half as equally as possible. 

Take out the yolk with a small spoon and place all the yoke in a separate bowl.

To dye the eggs:

Add a teaspoon of cider vinegar in the glass and follow the directions on the food coloring box just as you would dye the eggs regularly. Drop about 3-4 drops of food coloring in each glass. (If you add a drop once the egg is already dying in the glass it will add a super cool tie dye design to the egg)

Place your eggs in the glass, take them out when they are a pastel color and drain them on a paper towel.

Next:

Mash the yolk with a fork until it is crumbly. Then add your mayo, mustard, relish, and pepper to taste. (No need to add salt as the yolk is salted naturally)

Blend until creamy.

If you have a tool like the Super*Shooter, use that to fill your eggs with the yolk filling, if not you can try piping the yolk with a zip lock bag or simply use a teaspoon.

Sprinkle a little Paprika over the eggs for a finishing touch. 

Enjoy!