Cinnamon Roll Cake - I can never make enough of them ...

Do you bake as often as I do? 

Or do you want a simple, slam dunk cake to go to when you need to make something to satisfy a few guests that is not only hands down the easiest cake I have ever made but a tasty buttery treat that never lasts more than 3 hours...  Well here it is - 

I follow a blog "sewfantastic" and this recipe was right up my alley - I have made this cake 5 times since Thanksgiving weekend and yes... I literally mean 5 times, I have even had to make one to send to someone else's house LOL! This is the easiest, baking I have ever done.
Just dump, mix, fold the batter, then mix, and swirl the cinnamon, shove in the oven for 30 minutes, make a confectioner's sugar glaze and serve... I'm in L-O-V-E!


Give it a try - you will love it. And thanks Juilianne
Cake:

3 c. flour, 1/4 tsp.salt, 1 c. sugar, 4 tsp. baking powder, 

1 1/2 c. milk,

2 eggs, 

2 tsp. vanilla,

1/2 c. butter, melted

Topping:

1 c. butter, softened ,1 c. brown sugar, 2 Tbsp. flour, 1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar, 5 Tbsp. milk, 1 tsp. vanilla

While warm drizzle the glaze over the cake.

While warm drizzle the glaze over the cake.


p.s. "Jai" just asked me to make another one, they are so darn easy, who can refuse???
I am working up the nerve to make a Hummingbird Cake with a Caramel Frosting, please stay tuned for that, good or bad, I will post it... 

Asian Orange Chicken and Fried Rice

Inspired by Mrs. Delightful's Orange Chicken post a couple months back, I decided I would try to make the recipe and it's absolutely delish - 

Asian Orange Chicken

Ingredients

• Sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
•  
• 3 tablespoons cornstarch
• 2 tablespoons water
•  
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Fried Rice

Ingredients

• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Let the Party Planning Begin

My daughter "Jai" will be 13 years old in September, since Asa is only going to be one year old this year - I decided he would have his Carnival themed party next year. I ran an idea by my lovely daughter and she is totally excited about having an "Indian Sari/Henna Party Soiree"

This chic birthday bash will boast bright colors, tasty treats, beautiful floral centerpieces, floating candles everywhere, soft music and I am even going to treat the guests with henna designs of their choice. I already have TONS of candles, votives, cylinder vases, frames for table numbers, white platters and much more from my wedding, the baby's shower and other weddings I have done for friends etc. I went online to start my search and I am sooo excited about what I found - take a look and let me know what you think...

I found both of these beautiful Saris online at sarijewels.com - I can just see "Jai" all done up with her jewelry and tastefully made-up face. Since yellow is such a lovely color on my daughter, I thought maybe something in yellow would look amazing on her, pink is the color for the event however and I do love this white and pink floral combination.

SJSZF1042                                                                                                     

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I love the subtle progression in color on this cake-

                                                                        

I will let Jai decide on the number of tiers- I simply must show her this cake, it      would be soo cute with "bling" all over the place.

Something frosty to drink will be much appreciated in such warm weather -

Totally smitten with this table and I have cylinders in all of these sizes and votives, I have the candles too - just need the flowers! (YAY!)

An invitation similar to this style will go out to her guests

I have apothecary jars just waiting to be used again, I cannot wait to recreate a sweets table like this for her.

Mini everything possible will be served

I'm sure the guests will enjoy this- so will I...

                                                              I am already having soo much fun planning out "Jai's" special day - The hard part is over, now to get to the fun part and plan - plan - plan. I will definitely keep you all posted. 

Chicken with Shallots

I decided to give this recipe a try - I have been making a lot of chicken lately, thank goodness there are soo many options to go with .

Chicken with Shallots

source: Barefoot Contessa "How Easy Is That" cookbook by Ina Garten

4 Boneless- Skinless Chicken Breasts (I bought bulk skinless breasts, so I am using those)

Kosher Salt and Fresh Ground Pepper

3 Tablespoons Vegetable or Canola Oil (I am using vegetable)

1/2 cup dry White Wine

1/3 cup freshly squeezed lemon juice (3 lemons)

1/4 cup minced shallots

3 Tablespoons Heavy Cream

4 Tablespoons (1/2 stick) Unsalted Butter diced at room temperature
(I used 1 stick of butter and chopped the shallots for more texture and sauce because my chicken breasts are skinless and may dry out)

Preheat oven to 425 degrees

Season chicken generously with salt and pepper
Heat oil for two minutes on medium high heat

Place chicken in skillet plump sides down and cook on each side for 5 -6 minutes without moving chicken (or until skin is golden brown)

Turn breasts plump side up and roast for 12-15 minutes until chicken is cooked through

 Meanwhile in a medium saute pan, combine:

Shallots

Lemon Juice

White Wine

 Cook over a medium high heat until liquid has reduced to two tablespoons

Add cream

Add salt and pepper and bring to a full boil turn off burner and,

add in diced butter and swirl in pan until incorporated

sprinkle over chicken and serve 

How Easy Is That? 

This is truly an adult palette pleaser, the chicken is moist, the flavors are incorporated yet you can taste each component added to the dish independently. Please let me know if you try this recipe. I served the chicken with lightly seasoned smashed potatoes and mixed vegetables.