Candace in the Kitchen

Archive for April, 2009

I made this for the first time about 2 years ago. I just started throwing stuff into the pan and it was delicious. Of course I haven’t been able to duplicate it since.

Below is the recipe as I made it last week. Even though it wasn’t the same as the original it was very good. I served it over whole wheat penne with a side of steamed broccoli. I cut up the leftover chicken and tossed it with the pasta, broccoli and remaining sauce for lunch the next day.

Ingredients:

4 boneless skinless chicken breasts (next time I will pound them to 1/4inch thickness)

1 T butter

1 T olive oil

Salt and pepper 

1 large onion, diced

3 cloves garlic, minced

1/2 c freshly grated Parmiggiano Reggiano cheese

1 large can San Marzano tomatoes, whole

1 t fresh oregano,  chopped

1-2 t fresh parsley, chopped

Place chicken between two sheets of plastic wrap and flatten with a meat mallet to 1/4 inch thickness.

Once all chicken breasts are flattened season with salt and pepper and set aside.

Heat butter and oil in a large skillet over medium low heat.

Add onions and cook until caramelized, about 15 minutes.

Add garlic and chicken breasts to onions and cook for about 4 minutes per side.

Sprinkle each breast with some of the cheese and after it has melted a bit flip it over and repeat. You want the cheese to get almost brown on the chicken.

Add the can of tomatoes and break up with the back of a spoon.

Add herbs and simmer for 15-20 minutes until sauce has thickened a bit and chicken is done.

As soon as I saw the Hello Kitty Cake Pops on Bakerella’s website I knew I had to make them, I just didn’t have an occasion. Then I remembered that Punkie was turning four (today!) and I talked her into a Hello Kitty themed party so I could make the pops as favors. This was about a month ago.

I came home today and baked the cake, let it cool, mixed in the frosting and got as far as getting them shaped, on the sticks and attaching the ears.

It was all downhill from there.

The candy melts were way too thick no matter how much I reheated them. It was making a super thick coating on the HK heads and when I tried to lightly tap it off they broke apart. I  think my HK heads may have been too big/heavy.

I read something on the package about adding vegetable shortening but I didn’t have any on hand (because it’s gross and I never use it) so I just dumped the heads in the trash with the candy melts and called it a night.

I know- a couple hours of work wasted, but I didn’t want to fuss with them into the wee hours of the morning and I definitely didn’t want to serve the cake pops as they were. They looked like those creepy hairless cats. Not cool.

I will try these again sometime, when I have plenty of time and without the pressure of a birthday party the next day.

I made this cake for my friend Kelly on Administrative Professional’s Day because well, among other things, she’s an Administrative Professional and she rocks.

Kelly thinks the frosting tastes like cheesecake, thus the name.

I didn’t make the actual cake layers from scratch because we have been so busy this week with hockey playoff games and birthday party prep. It didn’t matter, the frosting is the star here.

Ingredients:

Two 9×13 cake layers

1 1/2 lbs fresh strawberries, tops removed, thinly sliced

For the frosting:

1 pound butter, softened

1 3/4 pounds (3 1/2 blocks) cream cheese, softened

One pound confectioners’ sugar

2 t vanilla extract

Sliced almonds, toasted-optional

In the bowl of a stand mixer fitted with paddle attachment (or in a large bowl with a hand mixer) beat cream cheese and butter until smooth.

Turn speed to low and slowly add confectioners’ sugar.

Once sugar is incorporated add vanilla extract and mix to combine.

Frost the first layer then add the second layer and frost top and sides.

Place the thinly sliced strawberries on the sides as in the photo above.

I think this would be great topped with toasted sliced almonds. The only reason I didn’t add them to this cake was because I wasn’t sure if there were nut allergies here. So, if no one will go into anaphylactic shock, sprinkle toasted sliced almonds liberally over the top of the cake.

Slice and enjoy!

Everyone that has tried these cookies has loved them. We make 3-4 batches every Christmas to give as gifts and to take to our offices to share; there are never any that make it back home.

The two most important steps in making these cookies are using salted butter and letting the dough rest in the refrigerator overnight. Allowing the dough to rest not only marries the flavors, it gets the dough extra cold and firm so that it doesn’t spread out too much when it hits the oven.

Ingredients:

2 sticks salted butter, softened

3/4 cup granulated sugar

1 1/4 cups light brown sugar

2 large eggs

2 t vanilla

2 1/2 cups all purpose flour

3/4 t salt (I use kosher)

1 t baking powder

1 t baking soda

1 12oz bag semi sweet chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream butter and sugars together until light and fluffy.

Add eggs one at a time, incorporating after each addition.

With mixer on low speed add vanilla.

Sift all dry ingredients together and slowly add to wet ingredients keeping the mixer on low speed.

Increase speed to medium until there are no streaks of flour left.

Fold in (by hand) the chocolate chips.

Cover and chill at least 4 hours, overnight is best.

After chilling:

Preheat oven to 350 degrees. Remove dough from refrigerator to warm slightly while oven is heating.

Line a baking sheet with parchment paper or coat with nonstick spray.

Form dough into one inch balls (this is much easier if you use a cookie scoop) and place on prepared baking sheet.

Bake for 11-14 minutes, until cookies look almost done.

Remove from oven and let cool for five minutes. Transfer to cooling rack to finish cooling.

Makes 2-2 1/2 dozen cookies.

Store in an airtight container for up to 5 days- if they last that long.