Monday, May 3, 2010

A happy happy birthiday cake!

Top and bottom tiers are pineapple cake with almond buttercream; middle tier is red velvet cake with cream cheese filling, covered with homemade fondant.

The birthday girl, Ria, positively freaking out with joy as we sang "Happy Birthday" for the second time, with Mommy and Daddy.

Is she not just too much? She is just too much. TOO MUCH. Forget cake; I want to nibble the birthday girl.

Sunday, May 2, 2010

Indian Apricot Chicken with Jasmine Rice

Indian Apricot Chicken

modified from


* 1 pound chicken tenders, cut into bite-size pieces
* 2 teaspoons garam masala
* 1 teaspoon garlic powder
* salt and black pepper to taste

* 2 tablespoons olive oil
* 1/2 yellow onion, finely diced
* 3 cloves garlic diced (I added this)
* 1 1/2 cups chicken stock, or as needed
* 1 cup apricot preserves (see my recipe below)
* 1/4 cup white vinegar (I used apple cider vinegar)
* 1 teaspoon hot pepper sauce (such as Tabasco®)

* 1 teaspoon lime zest
* 1 tablespoon butter


1. Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions and garlic in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
3. Serve with some basmati or jasmine rice

Nutritional Information open nutritional information

Amount Per Serving Calories: 426 | Total Fat: 13g | Cholesterol: 73mg

Apricot Preserves

I didn't have any preserves on hand so I made some instead.

1 heaping cup dried chopped apricots
1/2 lemon
1 cup water (add more as it boils)

Start the apricots boiling before you prep anything else and it will be done by the time you need to add it to the sauce.

Chop the apricots, add the lemon and water and let boil while you cook the rest of the recipe. Add water whenever it boils off. I added water 2 or 3 times. Try to let the water boil off one more time before adding it to the chicken sauce.

(This is mom's recipe for her apricot cookie filling)

Saturday, May 1, 2010

Cholate Chip Irish Coffee Ice Cream

Chocolate Chip Irish Coffee Ice Cream

1/2 cup sugar
1 cup heavy cream
2 cups milk (or any combo of cream and milk up to 3 cups)
3 T instant coffee1 tsp baileys (or vanilla)
1 cup mini chocolate chips or chocolate shavings (add in the last 10 minutes)

Dissolve the coffee and sugar in the cream mixture. Add to ice cream machine. Add the chocolate chips about 10 minutes before the ice cream is finished.