Monday, August 25, 2014
This was a fun one.. Donut enjoyed helping too. This is basically a standard breaded chicken cutlet. You setup your 3 stations of seasoned flour, egg wash and then breadcrumbs. I like to cut the chicken breast so it's not as thick but maintains its width/surface area. Use a fork to handle the chicken within each station and to transfer between stations. The fork also makes it easy for kids to help as they can handle forking meat, dipping and shaking. Bake at 375 degrees for about 15 minutes. Remove from oven, cover with tomato sauce and mozarella cheese. Return to oven for another 5-10 minutes until cheese starts to brown. Remove from oven, plate up and enjoy.
Amazingly even at age 2, Nachoman is able to request flavors...especially when it comes to what flavor cupcake he is most interested in ;) The little dude requested chocolate so I made the buttermilk chocolate cake recipe (here) and topped with vanilla frosting and sprinkles. I ran out of frosting so I made peanut butter icing for the remaining cupcakes...now these gems needed to be sequestered off as there are so many nut allergies these days but nonetheless they were enjoyed by the allergy free.
Chocolate Cake recipe located here in an old post.
Vanilla Butter cream frosting
2 sticks softened unsalted butter
1 teaspoon vanilla extract
4-6 cups powdered sugar
Beat all ingredients together until light and fluffy. Put into pastry bag and pipe onto cupcakes, about 5 minutes on medium high.
Peanut Butter Icing
3 cups powdered sugar
1/2 cup water
1 cup smooth peanut butter
Mix all ingredients together until smooth. You can add more or less peanut butter depending on how strong you want the flavor to be.
Tuesday, August 19, 2014
I LOVE soup....it can be a snack, starter or meal depending on what's in your soup. Carrot ginger is a good one because the ginger warms up the soup and adds a nice flavor dimension to the carrot. Add a half a potato to the pot and purée everything together...
America's birthday warrants a little flag cake. There are many recipe variations out there but the only think you really need are berries to decorate the cake into the Stars and Stripes. Raspberries are better than cut strawberries so you don't have berry juice running on the cake. Ours this year was lemon cake with cream cheese frosting...
Saturday, June 7, 2014
A pretty in pink cake. Frosting job isn't my best but this was a flavor test :)
Unlike something like lemon, strawberry isn't a very strong flavor so I had to noodle on how best to get a strong strawberry flavor into the cake without it being artificial. I started researching around and found a lot of recipes for box cake mix and strawberry jello....I will try the jello route because I love jello...but I need another option :)
I bought fresh, frozen and freeze dried strawberries for this test run. I figured a mix of the freeze dried and fresh/frozen purée would provide the most concentrated flavor per volume. Just fresh berries would add to much liquid...
Never got around to using the fresh berries. The frozen were easier to purée with a hand blender. Below is what it looks like if you powder freeze dried strawberries in your food processor....I call this "strawberry powder"
Resulting in light pink cake batter that basically doesn't hold it's color once cooked. It pretty much just looked like a vanilla cake...a creamy yellow color with some red specks. It smelled nice but for me the taste wasn't berry enough. The frosting held up well....but I need to try some different combos for the cake part.
3 cups flour (I used half all purpose and half cake flour)
1/4 strawberry powder
1 1/2 cups sugar
1 1/2 sticks unsalted butter (3/4 cup)
1/2 cup whole milk
1 cup strawberry purée (includes juice of one lemon about 1/8 cup)
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Grease two 8" baking pans and line the bottom with parchment paper.
Mix together flours, baking powder, salt and strawberry powder in a bowl and set aside. Combine milk and purée in a bowl and set aside
Cream together sugar and butter in a stand mixer with paddle attachment until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well between additions. Scape down sides of the bowl and mix again.
Add flour and liquid mixtures in halves, alternating the components and mixing slowly until incorporated. Beat on medium high and count to ten. scrape down sides with a spatula and make sure things are incorporated.
Pour into baking pans and bake for about 30-35 minutes or until a cake tester comes out clean. Remove from oven and cool completely before frosting.
1 package cream cheese softened
1 1/2 sticks unsalted butter
1/4 cup strawberry powder
1/4 cup strawberry purée
4-6 cups powdered sugar
Mix all ingredients in a stand mixer with paddle attachment. Beat on medium high for 3-5 minutes until light and fluffy. Frost in between layers, on top and sides of cake.