Friday, December 19, 2014

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Merry Berry Christmas, Sugar
c/o Southern Living
fresh raspberries
fresh blueberries 
fresh blackberries 
1 1/2 tablespoons light agave nectar
fresh mint leaves
2 tablespoons fresh lime juice
1 cup crushed ice
6 tablespoons water
2 tablespoons ginger ale 

Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water. Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.

Honey Soy Chicken
  • 1½ - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • 3 tbsp. vegetable oil
  • 3 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil
  • 5 tbsp. honey
  • 4 cloves of garlic, minced
  • ½ tsp. ground ginger
  • ½ tsp. ground black pepper

  1. Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
  2. In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, pour sauce over top of chicken. It's delicious so you want all the sauce you can get!
  7. Serve with white or brown rice and some steamed veggies.

Peppermint White Chocolate Cake
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon peppermint extract
  • 2 cups buttermilk, at room temperature
  • ½ cup white chocolate chunks
For the Frosting:
  • 2 cups (4 sticks) unsalted butter, softened to room temperature
  • 4-5 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup white chocolate, melted

To make cake:
  1. Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans. Line with parchment and grease parchment.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the white chocolate into the batter until well combined.
  4. Divide the batter evenly into the prepared baking pans. Bake cakes until the center springs back when touched and a tester comes out clean, about 20-25 minutes. Let cakes cool in pan for at least 10 minutes before turning out onto a cooling rack. Let cool completely before frosting.
To make frosting:
  1. Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
  2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. (Optional: color a cup of the frosting with one or two drops of pink food coloring. Use this to fill the cake).
To assemble:
  1. Place one layer of cooled cake on a cake plate. Spread about ½ cup to a cup of frosting on top of the first layer. Place another cake layer on top of frosting. Top with more frosting and spread evenly. Finally top with the last cake later. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired. Top cake with peppermint meringue cookies.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.