Red Velvet Cake

Ingredients:

2 1/4 cups sifted cake flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 tbs red food coloring
1 tsp vanilla extract
1 cup buttermilk
2 tsp distilled white vinegar
1 tsp baking soda

2 packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease two 9 x 2 cake pans and line bottoms with parchment paper.

Sift flour, cocoa, and salt into a bowl.

In stand mixer, beat butter at low speed until creamy. Add sugar and blend on medium speed until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.

In small bowl, stir together vinegar and baking soda. Stir into batter. 

Divide batter between prepared pans. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. 

Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes.

Frosting:

In stand mixer beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar and vanilla. Blend on low speed for 30 seconds. Then beat on medium-high until fluffy.
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Veggie Hummus Tart

Cajun Chicken Fettuccine Alfredo

Yesterday the deHaan's had their first christmas celebration and I just had to make the meal. I started with a deep fried wonton stuffed with sharp cheddar and parmesan cheese. I then made this cajun chicken alfredo. This sauce is so creamy and filled with the best cheeses. The cajun chicken added a nice spice to the pasta. Together it made a great paring and something I will make again and again.

Ingredients:
4 small chicken breasts
1 ½ tbs Cajun blackening spice
2 tbs butter, divided
1 tbs olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cup heavy cream
1 1/2 cup good quality,grated Italian cheeses (I used a blend of asiago, parmesan, and fontina.)
3 oz. goat cheese, crumbled
1 tsp kosher salt (or more)
1/2 tsp ground black pepper (or more)
1 pound fettuccinie
Chopped parsley and basil 

Chicken:

Preheat oven to 350 degrees.

Pound each chicken breast flat with a mallet between two sheets of plastic wrap. 

Set flattened breasts on a clean plate.

Sprinkle a heavy amount of blackening spice on both sides of each chicken breast and rub into pieces.

Heat 1 tablespoon of the butter and olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes.

Flip chicken and sear the other side until very brown, about another 2 minutes.

Place browned chicken onto a greased baking sheet, and bake for 15 minutes, or until chicken is cooked through and no longer pink inside. (depends on size of chicken)

Remove chicken from the oven and thinly slice. Set aside.

Sauce:

Cook pasta according to package. While pasta is cooking start sauce. 

Using the same skillet, pour in the dry white wine (or chicken broth) into the skillet and whisk to incorporate the seasoning from the chicken, about 2 minutes. Add the garlic and tomatoes to the pan and sauté to soften, about 2 minutes.

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for about 4 minutes. The cream will reduce slightly.

Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Remove from heat and add chopped parsley and basil. Pour in pasta and chicken. Stir until everything is combined.

Serve!

Lemon Raspberry Cake

A four layered lemon cake covered in raspberry preserve and lemon buttercream.... mmmm :)

Ingredients:

2 1/4 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk at room temperature
4 egg whites at room temperature
1 1/2 cup sugar
2 tsp lemon zest
8 tbs butter at room temperature
1/2 tsp lemon extract

Lemon Buttercream
1 cup sugar
4 egg whites
1 1/2 cup butter at room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

(i ended up making a second batch of icing to cover the cake)

1 cup raspberry perserve (seedless is best) 

2 packages of raspberries (optional) 

Pre-heat your oven to 350 degrees.

Coat two 8 or 9 inch pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl sift together the cake flour, baking powder and salt and set aside.

In a second small bowl combine the milk and egg whites and set aside.

In a stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and mix for 4-5 minutes until light and fluffy. Beat in the lemon extract. 

Reduce the mixer's speed to slow and add 1/3rd of the flour. Once incorporated add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. 

Divide the batter between your baking pans evenly and bake for 30 to 35 minutes until a fork comes out of the cake clean.

Place the cakes on wire racks to cool.

After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans.

Allow to cool until room temperature.

For the icing:

Combine the sugar and egg whites in a bowl over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar is no longer gritty.

Transfer the mixture to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the meringue is stiff, add the butter a half a cup at a time until incorporated. Continue to beat for 6 to 10 minutes. 

Once well beaten, add the lemon juice a little at a time. Beat until absorbed and then add vanilla. 

Assembly:

Cut cakes in half with a serrated knife. Be careful not to cut uneven. 

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. Continue to do this with each layer, ending with the buttercream mixture on top. 

Cover sides and place raspberries on top.

Chocolate-Peppermint Cookies

The martha stewart recipe was nothing but a challenge. The dough was very temperamental and only made a handful of cookies.. However the end result was one yummy cookie so if your up for the challenge try them out!

Cashew Chicken

I recently bought a wok and have been dying to find new meals to make with it. When my mother raved about how good cashew chicken was I just had to try it out! It was for sure a success and one of my favourite meals I've attempted so far.

Ingredients: 
1 pound chicken breast cut into cubes
2 tbs white wine
2 tsp minced ginger
3 1/2 tsp cornstarch
Coarse salt
1/2 cup chicken broth
2 tbs soy sauce
1 tbs rice vinegar
2 tsp sugar
1 or 2 tbs vegetable oil
2 garlic cloves minced
2/3 cup unsalted cashews, toasted
3 green onions, white and green parts separated
Cooked white rice for serving

In a medium bowl mix together chicken, white wine, ginger and 1 tsp cornstarch. Refrigerate for 30 minutes.

In a small bowl mix remaining cornstarch, chicken broth, soy sauce, rice vinegar and sugar. Set aside.

Heat oil over medium heat. Add garlic and white part of green onions, sauté for about 30 seconds.

Add chicken and cook until partially done.

Add sauce and cashews. Cook until chicken is done.

Add green onions. Stir and serve.

Cherry Almond Chocolate Bark

One of my favourite chocolate treats is chocolate covered almonds, so when I saw this bark I just had to try it. The almonds give this bark a nice crunch while the dried cherries add a slight tartness. This  paring creatives one christmas sweet that won't go uneaten.

Ingredients:
1/3 cup whole skin-on almonds + extra for sprinkling
1 1/2 cups semi sweet chocolate

1/2 tsp pure vanilla extract
1/3 cup dried tart cherries + extra for sprinkling 

Preheat oven to 350 degrees.

Toast almonds on baking sheet for 8 - 10 minutes until lightly browned.

Cover a baking pan with aluminum foil. 

Melt chocolate in a double boiler until smooth. 

Stir in vanilla, toasted almonds, and cherries. Poor onto prepared pan and spread to a desired thickness.

Sprinkle remaining almonds and cherries.

Refrigerate for an hour until firm. Break into pieces.

Refrigerate in ziplock bag up to 2 weeks.

Mac n Cheese Quinoa

I love finding new ways to use quinoa. It's such great healthy alternative to rice or pasta. When I found a recipe for mac n cheese quinoa I just had to try it. This cheesy bake melts in your mouth and keeps you wanting more. I added broccoli because cheddar and broccoli work so well together, but any vegetable will do!

Ingredients

1 1/2 cups quinoa
1 cup veggie of your choice
2 cloves garlic minced

pinch of salt and pepper
2 large eggs
1 cup milk (I used skim milk)
1 1/2 cups grated Cheddar cheese + more for sprinkling 

seasonings of your choice (I used fresh basil and garlic powder)

1/8 tsp hot sauce (optional)
1/3 cup panko breadcrumbs

Preheat oven to 350 degrees.

Grease a 9 x 13 baking dish with cooking spray.

Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in medium pan. Sauté garlic for about 30 seconds. Add broccoli and cook until slightly done, about 5 minutes. Set aside.

In a large bowl whisk milk and eggs. Set aside.

Once quinoa is cooked, add to milk mixture. Add cheese, seasonings and veggies and stir until combined. Poor into prepared dish then sprinkle with cheese and breadcrumbs.

Bake for 30 - 35 minutes until breadcrumbs are brown.

Cucidati's (Italian Fig Cookies)

These cookies have been made every Christmas since I was little. There a recipe passed down through generations in my moms family and will soon be passed to me. Its an Italian version of a fig newton covered in a lemon glaze and sprinkles.