My daughter's 16th Birthday

My girl turned 16 this year and she loved red velvet cake so I made a surprise two tiered cake for her. The red velvet has cream cheese buttercream frosting and the top tier is Dorie Greenspan's Perfect party cake. Both the cake were moist and fluffy even after 2 days.

Red Velvet Cake with Cream Cheese Filling and Frosting

White Cake with Raspberry Filling and Buttercream Frosting

Red Velvet Cake

Ingredients

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Method

• Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
• Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
• In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
• Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. 

Perfect Party Cake (White Cake)

Ingedients

2 1/4 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups whole milk or buttermilk

4 large egg whites

1 1/2 cups sugar

2 tsp grated lemon zest

1 stick (8 tbsp or 4 oz) unsalted butter, at room temperature

1/2 tsp pure lemon extract

Method

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
• Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Cranberry Chocolate Chip Oatmeal Cookie

Wow, the title is super long but this cookie doesnt stay that long after it comes out of the oven.  My family absolutely loved this cookie. It has oatmeal and chocolate chip and with the addition of cranberry, there was tart and sweet going on inside.  I am officially making this our family favorite.  Its tastes even delicious with a big glass of milk :)

Source:  Taste of Home

Ingredients

3/4 cup brown sugar
3/4 cup sugar
2 stick butter, softened
2 egg
1 tsp vanilla
3 cup quick cooking oats
1 1/2 cup flour
1 pkg vanilla pudding mix
1 tsp baking soda
1 tsp salt
2 cup chocolate chip
1/2 cup cranberry or raisins

Method

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks and cool. 

White Fluffy Bread

I must say that I have finally found a bread recipe that is not only delicious but fluffy and stayed soft for 2 days.  

Ingredients

1 cup lukewarm water

2 tablespoons yeast

2 tablespoons sugar

1/4 cup olive oil

3 cups bread flour (all-purpose works too)

1 teaspoon salt

Method

Mix together the yeast, sugar, water, and oil. Let it sit for about five minutes. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl). Spray or brush it with oil and let it rise 30 minutes or until doubled. Punch it down and form it into a log. Put it in a well-greased loaf pan and grease the top with spray. Preheat oven to 350ºF. Let the dough rise for about ten more minutes until it's pretty much doubled. Slice the top with a sharp bread knife or any serrated knife. Bake for about 35 to 40 minutes. You'll want the top to be very brown. When it's done it should slide easily out of your greased pan and it should sound hollow if you tap it. Allow to cool before cutting....

Cinnamon Raisin Swirl Bread

Though my swirls in the bread is not so swirly...it still tastes as good as it can be. Probably next time I would add the exact measurement as it calls in the recipe.

Ingredients

1 cup Milk
6 Tablespoons Butter
2-1/2 teaspoons Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
 Egg And Milk, Mixed Together, For Brushing
 Softened Butter, For Smearing And Greasing

Method

• Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
• Combine flour and salt. In the bowl of an electric mixer, mix sugar and eggs with the hook attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined, beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
• Drizzle in a little canola oil in a bowl and then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
• Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
• Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
• Preheat oven to 350 degrees.
• Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Apricot Chicken Breast

I was thinking of using a different kind of marinate for my chicken and then I saw that I had some leftover apricot preserves.  So I made the marinate and I was amazed how tasty the chicken turned out.  Usually I never use recipes when i am cooking except when I bake.  Listed below are list of things I used but taste wise is whatever you please.

Ingredients ( approximate measurement)

2 whole bone-in chicken breast with skin
2 tbsp Apricot Preserves
1 tsp garlic powder
1 tsp onion powder
1/4 tsp red pepper flakes ( more if you like heat)
1/2 tsp dijon mustard
1/2 tsp paprika
Salt and Pepper
Olive Oil

Method

In a small bowl, add all the spices except the oil.  Mix and taste.  Rub some olive oil on the chicken and the the mixed spices on and under the skin.  Let marinate for about 1 hour.
Bake at 425 degrees for about 40 minutes.  Save the juice to make gravy.

Gravy

In a small saucepan, add 1 tsp olive oil and 1 tsp of flour. Cooked the flour for a minute or two. With a whisk add about 1 tbsp of apricot preserve and the juice from the cooked chicken and some chicken broth. Salt and pepper to taste.  Depending on how thick the gravy you need, take it off the heat and pour on top of the chicken breasts.

Brown Rice with Mushrooms and Celery

Once in awhile I like to jazz up my usuals.  Today I thought of adding mushrooms, celery and kale to brown rice.  The addition of vegetables gave this normall brown rice an extra kick.  I cooked the rice with chicken broth.

Ingredients


3 tbsp olive oil
1/2 cup onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp thyme, either dry or fresh
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup brown rice
2 cups chicken broth
10 oz. cremini mushrooms, sliced
3 oz. shiitake mushrooms, sliced
2 cups fresh spinach or kale leaves

Optional : If you are short of time, you can definitely use instant brown rice, cook the onions, garlic, celery and then add the brown rice.  Follow the rest of the instructions as per on the packet.


Method

• Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add onion, celery, garlic, and thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.  Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
• Add brown rice. Toast the rice for about 1 minute, stirring constantly.  Add in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
• Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.  Stir spinach / kale leaves and the mushroom mixture into the cooked rice.  Serve.

Chipotle Chicken Kebabs

Ingredients

Juice of 2 limes
1/2 cup Canola Oil
Salt
3/4 tsp Chili Powder
3/4 tsp Paprika
1/2 tsp Cumin
1/4 tspCayenne Pepper
2 cloves garlic, minced
1 tbsp brown sugar
1 chipotle in adobo, minced
1 lb chicken breast/ chicken thighs, cut into 1 1/2 in pcs
Minced fresh cilantro

Method

• In a medium bowl, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade, and mix well. Cover, refrigerate, and let it marinate for 30-60 minutes.
• Meanwhile, heat the grill to medium heat, and oil it. When the chicken is done marinating, thread the pieces onto skewers. (if it's wooden skewers, make sure you soak it in water to prevent it from burning) Dispose of extra marinade. Place the kebabs on the grill and let it cook, turning it at least twice, until the sides are slightly browned. Once it's done, remove it from the grill and place it on a plate. Let it cool for 5-10 minutes, then sprinkle with minced cilantro (if desired).

Spiced Roast Chicken

Ingredients

1 greek yogurt with fruit at the bottom ( I used pineapple)
1 lemon, juiced
12 pieces of chicken wings or drumsticks
Garlic powder
Onion powder
Salt
Coriander powder
Fennel powder
Chili powder
Paprika
Honey
Few dash of hot sauce

(I do not measure all this ingredients because every individual has different taste.  I just eyeball them)

Mix everything throughly and taste.  If need more lemon , add juice.  Then mix the chicken pieces in nicely.
Let it marinate for couple of hours.

Roast in the oven for 50 min at 425 degrees.

Mini Bacon and Spinach Quiche

These quiche are a quickie to make and if you need to bring something for a potluck or just for snack, I would surely recommend making this. You can add anything as a filling but I though the spinach actually gives color and tastes really good with bacon bits.

Used a ready made pie crust. Cut into 2 inch round and place in a greased mini muffin tin.

Use your favorite quiche recipe. I added bacon bits and spinach.

Bake at 350 degrees for about 25 minutes or nicely browned on the bottom.

Cocoa Buns

Used same method as my earlier buns, except that instead of the pandan paste, I added cocoa paste. Turned out pretty good.