Collections of Last Year’s Cakes and Cookies Creations

Posted on February 12, 2012 by Sherrismiles

I thought I would share with you some of my creations that I don’t always blog about. Some I just share on my Facebook fan page. I seem to have a problem with lighting when photographing so I am working on that.  That’s probably why some of these don’t make the cut to a blog.  This owl cake and matching cupcakes were for a 2 year old’s birthday party.  One of my co-workers recommended me to one of her ex co-workers and next thing I knew I was baking and decorating an owl cake and matching crazy cupcakes.

I literally had no idea how in the heck to put an owl on a cake, but I pulled it off! By some unknown miracle I pulled it off! While everyone else was shopping on Black Friday, I took the whole day and did my cake.  The cupcakes were a breeze and came out so cute. Don’t ya think?

These cupcakes were for a 16 year old’s birthday party. I did chocolate and vanilla with a simple vanilla cream cheese buttercream on the vanilla and an almond cream cheese buttercream on the chocolate cupcakes. Gotta watch those peanut allergies though when making cupcakes for unknown people. Luckily, I warned the person I made them for and we avoided an anaphylatic shock.

I loved the zebra pattern cupcake liners. I did a rose and hydrangea piping technique. So fun to do. I’m definitely making these again.

Here are some cookies I made for a co-worker who just adopted a baby boy.  Sleeping babies with accent rose buttercream cookies. How. cute. are. these?

I made these Elmo cookies for my 2 year old nephew.  For some reason I couldn’t locate my camera and had to photograph them with my phone. 

Some summer watermelon cookies. I actually used watermelon juice in the frosting. When people bit into them they said “Oh my gosh, they really taste like watermelon!”

After those two bad lighting photos I feel I need to redeem myself with my Christmas cut out cookie photos.  I had so much fun decorating these this past Holiday Season.

How about some warm woolen mittens?

This was my first poinsettia buttercream piping try.  I LOVE the way it turned out.  This Christmas 2012 I’m going to put these on everything!  So easy to make.

Can you tell I love Christmas? We don’t get snow here in South Florida so I have to make my own snowflakes.

Fall is probably one of my favorite times of the year. Halloween is always a fun time to bake and decorate.  I made these for one of my friends to give to her nurse who took care of her.  Being a nurse, I can tell you we nurse’s always appreciate when a patient appreciates the care given to them.  Nothing says “thank you for a great job” quite the way a cupcake does. These were chocolate pumpkin spice.

I love the way Fall leaves make me feel. I think I captured that inspiration on this red velvet and cream cheese frosting.  It was after I photographed this photo that I learned how to smooth out buttercream.  Why I didn’t think of it before I decorated the cake, I’ll never know.

Still I was happy with the way it turned out.  I’ve got to work on my lighting in my photographs, but I love the way these fall inspired colors pop off the cake.

And last but not least, a red velvet cake with strawberry filling. I love the way this cake turned out.

I’ve never been formally trained in baking or decorating. I may not be the best baker or cake decorator, but I give it everything I have. There is no better way of learning than trial and error. I have passion for it and I love doing it. It’s what makes me happy. My little slice of heaven.  Sometimes you just have to say what the heck and dig in!

Posted in Cakes, Cookies, Halloween, Holiday Decorating | Tagged , , , , | 1 Comment

Chocolate Chip Cake

Posted on February 12, 2012 by Sherrismiles

This may not have been my best decorated cake, but I can guarantee you it was a tasty cake. Moist. Delicious.  My boyfriend’s and my birthdays are 6 days apart and I was sick on his birthday so last week I made us both a chocolate chip birthday cake to celebrate. Did I just rhyme?

My boyfriend made me a chocolate chip cake for my birthday the first year we were dating. It was box and the chocolate chips sank to the bottom of the cake, but it was good. So i thought I would make us both one and go on a mission to keep the chips suspended in the cake.  I did a little bit of online researching and the trick is to use smaller chips, coat them in flour, then fold them gently into batter.

Chocolate Chip Cake
Print
Recipe type: Dessert
Author: Sherri @ The Kitchen Prescription
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 8
Chocolate chip bliss
Ingredients
  • 1 stick salted butter room temperature
  • 1 cup sugar
  • 1 cup flour
  • 1/2 package vanilla instant pudding
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg room temperature
  • 1 cup warm milk
  • 1/2 cup mini chocolate chips
  • 1/2 teaspoon flour for chips
Instructions
  1. Preheat oven to 350 degrees
  2. cream butter and sugar on medium speed until well blended
  3. add dry ingredients
  4. add egg, milk, and vanilla extract
  5. mix on low speed and increase to high speed and mix until smooth
  6. in small bowl pour chocolate chips and sprinkle with flour and stir with spoon
  7. Pour batter into baking pan coated with nonstick cooking spray
  8. gently fold in chocolate chips and make sure they are evenly dispersed in batter
  9. bake until toothpick comes out clean

I used a canned chocolate frosting and piped on the pink strawberry cream cheese buttercream.  I used a small open star tip to pipe the rosettes and a 2D tip for the edges.

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Grilled Chicken and Bacon Pasta Carbonara

Posted on February 11, 2012 by Sherrismiles

I say this time and time again.  After working an 8 hour day 5 days a week the last thing I feel like doing is spending the rest of the night in the kitchen cooking and cleaning up. Fuhhhhgettabouttit! This grilled chicken and bacon pasta carbonara is a cinch to prepare. Quick and delicious.  You will think you are dining in Italy.  Pure amore!

I don’t think I have ever tried a carbonara my entire life until I was watching The Food Network a few months ago and saw Chef Anne Burrell cooking up a pasta carbonara on “The Best Thing I Ever Made.”  She made it look so good. I had just had to try it, being pasta is one of my absolute favorite dishes.

I tried her recipe with pancetta but found it too salty. I exchanged the pancetta for bacon. It took me a few times making it until I came up with my own perfectly adapted recipe. I get so excited to make this when I am craving pasta.

Grilled Chicken and Bacon Pasta Carbonara
5.0 from 1 reviews
Print
Recipe type: Dinner
Author: Sherri @ The Kitchen Prescription
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2-4
You will think you died and went to Italy. Pure Amore!
Ingredients
  • 1/2 pound spaghetti
  • 2 tablespoons olive oil ( + a few drops in boiling water for pasta)
  • 6 strips of thick sliced bacon
  • 1/2 cup heavy whipping cream
  • 4 thin boneless chicken breasts (marinate at least 6 to 8 hours in garlic & herb sauce)
  • 6 eggs
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 cup fresh grated pecorino cheese
  • salt and pepper to taste
Instructions
  1. Crack eggs in large bowl and beat
  2. add a little salt and pepper to taste. Not too much salt, bacon and pasta also have salt.
  3. add heavy whipping cream
  4. add pecorino and parmesan cheese mix together with fork
  5. set aside until needed
  6. Heat olive oil on medium heat in large deep frying pan
  7. preheat grill for chicken
  8. cube bacon
  9. when oil is heated cook bacon until it is crispy. When done take off burner and set aside. I leave my burner on so when I place pan back on it heats right up
  10. while bacon is cooking grill chicken breasts a few minutes on both sides to get a nice char on both sides (you want it a little pink inside as you finish off in pan later)
  11. Once grilled place aside. When cools a little slice
  12. salt water add a few drops of olive oil and bring to boil
  13. add pasta to boiling water and cook al dente (about 6 minutes)
  14. while pasta is cooking add chicken to pan with bacon and place back on med heat
  15. strain pasta
  16. turn pan down between low and medium heat. (this is important as you don’t want to scramble your eggs, but create a creamy sauce that is heated thoroughly)
  17. add strained pasta to pan and toss thoroughly with tongs
  18. pour over egg, cream, and cheese mixture. Toss until completely warmed through
  19. Serve immediately

Buon appetito!

Posted in Dinners, Pasta, Recipes | Tagged , , , , , | 2 Comments

Strawberries And Cream Cupcakes

Posted on January 15, 2012 by Sherrismiles

I’m “Crushin’ ” on these Strawberries and Cream Cupcakes big time. Last weekend I wanted to create my own strawberries and cream cupcake from my base scratch cupcake recipe.  Needless to say I ended up throwing that batch out. Today I went back to the test kitchen and did a few things differently.

Here in South Florida it’s Strawberry Season for us until the end of February. What better time for strawberry season than right before Valentines Day.  Perfect reason to try these.

When I tried these last weekend I baked the strawberries inside. I pureed them in a blender with some heavy whipping cream and it made the cupcakes too sweet.

Looks pretty but didn’t taste so great. The strawberries disintergrated inside the cupcake when baked and they came out purple! How I wish I’d taken a photograph of that, but I was embarrassed to show anyone.

This time I decided to just add the strawberries so as not to change the properties too much and keep a moisture in the cupcake.

I initially didn’t want to look at other recipes online, but I needed something besides strawberry extract to kick it up a notch and give it a more natural taste. I ran across a video on Youtube on Betty Crocker that used strawberry soda. I thought that was genius and would lighten up some of the sweetness in my cupcake.  I may try it again with Nestle Quick strawberry milk next time just to see if it changes much. You could probably also use a strawberry gelatin.  Sure, now as I’m writing this I come up with all the others.

Cue your ingredients…

Strawberries And Cream Cupcakes
4.0 from 1 reviews
Print
Recipe type: Dessert
Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 12
Strawberries and cream cupcakes. Dreamy
Ingredients
  • CUPCAKE INGREDIENTS:
  • 5 tablespoons salted butter at room temperature
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoon light sour cream
  • 2 teaspoons strawberry extract (mine was alcohol free)
  • 1 egg room temperature
  • 1 cup strawberry soda
  • 12-16 large strawberries washed dried and hulled and sliced in small bowl
  • FROSTING INGREDIENTS:
  • 6 tablespoons crisco shortening
  • 3 tablespoons salted butter room temperature
  • 3-4 cups confectioners sugar
  • 4 tablespoons strawberry ice cream syrup
  • 2 tablespoons strawberry soda
  • 1 1/2 tablespoon strawberry ice cream syrup
Instructions
  1. CUPCAKE INSTRUCTIONS:
  2. Preheat oven to 350 degrees
  3. line 12 cupcake liners in muffin/cupcake pan
  4. cream butter and sugar on medium speed with stand mixer or hand mixer
  5. add dry ingredients to butter and sugar mixture
  6. add wet ingredients to mixture
  7. mix until all lumps are out
  8. use ice cream scoop and fill liner 2/3 full
  9. place in oven and bake until toothpick come out clean or they spring back to touch
  10. cool
  11. CUPCAKE FILLING:
  12. while cupcakes are cooling cut strawberries into small pieces and add strawberry ice cream syrup. Mix well with spoon set aside
  13. when cupcakes have cooled core them out and add a teaspoon of strawberry filling
  14. replace top of cupcake (don’t worry if not neat, it gets covered with frosting)
  15. FROSTING:
  16. cream together shortening, butter, and syrup
  17. add confectioners sugar
  18. add strawberry soda
  19. mix well on low speed and gradually increase speed until all lumps are out

The real test was giving them to my boyfriend to try.  I asked him to honestly rate them on a scale of 1 to 10, obviously 10 being AWESOME! He gave them an honest (hopefully) 7/10.  I’ll take it!  I’m constantly trying to make my cupcakes taste better that is the fun of baking right? So I’m sure I’ll be trying to improve upon that number.

But for today. I’m satisfied. Happy Sunday everyone.

 

 

Posted in Baking, Cupcakes, Desserts, Recipes | Tagged , , , , , , | 14 Comments

Easy Holiday Sausage Apple & Cranberry Dressing

Posted on December 24, 2011 by Sherrismiles

The Stuffing v. Dressing  debate. It’s been around for eons.  I suppose it depends on the region and family background you come from. When I was a little girl, (in the mid west) my mother called it stuffing, so growing up and when I finally hosted my first family Christmas dinner for 30 people, (talk about getting a crash course in huge family dinners) I too referred to is as stuffing. Over the years I’ve come to learn, and which is what most people believe, stuffing is what goes in the turkey and dressing is what is outside the turkey. Easy peasy.

My sister-in-law was the one who originally taught me to flavor the dressing with sausage.  I have since modified my own version of this dressing recipe and I also don’t put the stuffing inside the turkey anymore. So hence, I call it dressing.  I also used to use those horrid stale croutons cut of stale bread from our local supermarket bakery. I have since switched to my mother’s way. Using a fresh baked bread. Tee hee, I still get it at my local supermarket bakery and use a sourdough and Italian combination. Whether you are a “stuffing” or “dressing” kinda person, or you use croutons v. fresh baked bread, this sausage, apple, & cranberry dressing is both tasty and a beautiful addition to your holiday spread.  I’m all about easy clean up so I used a throw away foil pan and transferred it to a pretty bowl at presentation time.

Easy Holiday Sausage Apple & Cranberry Dressing
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Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6-8
A tasty and beautiful addition to your holiday spread.
Ingredients
  • YOU WILL NEED:
  • 1/2 loaf of cubed sourdough bread
  • 1/2 loaf of cubed Italian bread
  • 1 stick salted butter (melted)
  • 1 small red/purple onion chopped
  • 4-6 tablespoons approximately) chopped celery ( i use just enough to flavour but not overpower the dressing)
  • 1 sliced honey crisp OR granny smith apple
  • 1 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon of pepper
  • 1/2 cup chicken broth (add a little at a time until moist. Add more if needed)
  • 4 mild sausages de-skinned, chopped and cooked until almost done (don’t forget you will be baking and don’t want to dry out your sausage)
Instructions
  1. Preheat oven to 325 degrees
  2. De-skin sausage, chop and cook in pan until just underdone
  3. set aside.
  4. Cube bread and place in large baking dish
  5. Melt butter and add chopped onion and celery and cook in pan until onion is transparent
  6. Pour melted butter, onion, and celery mixture over bread
  7. Add spices, salt and pepper
  8. Mix well with a spoon
  9. Moisten with chicken broth (add a little at a time)
  10. Add chopped apple, sausage and dried cranberries.
  11. When ready place in oven for 30-40 minutes or until warmed through. If you like a crispy top leave in a little longer.

Happy Holidays!

Are you a “Dressing or Stuffing” person?

Posted in Christmas, Holiday Recipes, Holidays, Recipes, Side Dishes | Tagged , , , , , | 3 Comments

Apple and Carrot Braised Pot Roast

Posted on December 15, 2011 by Sherrismiles
I love coming home from work to a hot meal waiting for me. No I don’t have a personal chef. I invested in a $15 crockpot and I have gotten more than my moneys worth from this gem. This apple and carrot braised top round pot roast really hit the spot tonight.  I think with the Holidays swiftly on our heels, we are all looking for ways to save time. You know, so we have time to shop, decorate, bake, wrap presents, attend ugly Christmas sweater themed parties etc. etc.

The secret to this tender pot roast is cooking it low and slow and in a flavourful liquid for it to soak up the juices. Top round roast is a tough cut of meat and the tougher the meat, the longer the cooking time.  Meaning at least 6 to 8 hours in order to break down the collagen and muscles which then tenderizes the meat.

Apple and Carrot Braised Pot Roast
5.0 from 1 reviews
Print
Recipe type: Main
Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 4
Tender braised roast that melts in the mouth.
Ingredients
  • 3 lbs Round Top Roast
  • 1 can Campbell’s Golden Mushroom Soup
  • 1 package Lipton Onion Soup Mix
  • 1/2 Can Water
  • 1/2 Can Milk
  • 1/2 Cup Water
  • Salt
  • Pepper
  • Rosemary
  • 1 tsp. minced garlic
  • 3 tablespoons chopped onion
  • 2 tablespoons butter (or oil of choice)
  • 1 honey crisp apple
  • 1tablespoon dark brown sugar
  • handful of baby carrots (or more if desired)
Instructions
  1. See rest of blog for Instructions

Salt, pepper and add Rosemary to top of roast.  Place in hot melted butter chopped onions and minced garlic in large frying pan on medium heat. Sear the roast on all sides.

While meat is searing turn crockpot on low heat. Add can of Golden Mushroom Soup, Add 1/2 can of milk and 1/2 can of water.  Add package of Lipton Onion soup mix. Add 1/2 cup water. Add brown sugar, carrots and slice up a quarter of the apple in small pieces and toss in. Slice up rest of apple in large pieces and throw in crockpot.

Add more salt and pepper to taste. Stir thoroughly. Once roast is browned on all sides slice into 1/4 inch slices and place in crockpot.  Cook on low for at least 6 to 8 hours. Serve up with your favorite side dishes. To make it really easy you can just decide to throw some sliced potatoes in the pot too.

I served up my roast with some Simply Potatoes mashed potatoes and corn and drizzled a little gravy over the mashed potatoes.  The apples gave it a subtle sweet/tart taste and the meat pulled apart with a fork. I love crockpot meals. Don’t you?

Posted in Crockpot, Dinners, Recipes | Tagged , , , , | 7 Comments

Strawberry Cinnamon Muffins

Posted on December 14, 2011 by Sherrismiles

Sunday I looked in my fridge and saw some strawberries begging to be used before they went bad. I’m guilty of always buying fruit and never using it before it loses its luster. I thought, strawberry pancakes.  Bad idea, I was out of syrup.  Bummer. Activate Plan B.

I had a long day ahead of me of Holiday decorating and needed a sugar boost. Strawberry muffins popped into my mind next. But what could I pair it with.  I didn’t just want strawberry. I was out of bananas. That would have worked beautifully.  So I did what any normal person searching out a unique recipe would do (I don’t always just use my recipes believe it or not.) I googled “strawberry muffins recipe blog” and came upon this wonderful recipe. Strawberry Cinnamon Muffins from The Cottage Home.

 

The combination of strawberries and cinnamon sounded delicious and looking at her baked muffins my mouth began to water. I could almost smell them baking. I hurriedly whipped up a batch and popped them in the oven.

Yup, just as I had imagined they would smell.The aroma filled the whole house and made it feel Christmas-ey. I paired my muffins with a mimosa.  Alright, maybe I paired my mimosas with a muffin. I needed an extra cheery kick to get to the Holiday decorating.  Can you blame me?  Everyone knows that this time of year is extra stressful.

 

I also couldn’t help but think these would be amazing with apples in place of the strawberry. Definitely going to try the apples next time.So even though I didn’t get my pancakes, I ended up with something much better and discovered a new blog to check out. I wish you all a Merry Christmas and Happy Holidays! Be blessed and be well and eat lots of muffins!

 

 

 

 

 

Posted in Baking, Breakfast, Holiday Decorating, Recipes | Tagged , , , , | Leave a comment

Thanksgiving Cut Out Cookies

Posted on November 21, 2011 by Sherrismiles

 

Phew. I’m exhausted. So I’m keeping this post extremely short.  I’ve had a lot of cookie, cake, and cupcake orders to fill this week and I’m not done yet.  The new week is upon us along with more orders and Thanksgiving dinner. I want to wish you all a blessed Happy Thanksgiving and hope you all enjoy it with people you love most.

If you want the cookie and buttercream frosting recipe for these cookies you can visit my Valentine Cut Out Cookies.  (Where you see banana or strawberry extract, just use vanilla extract in place.) However, for the chocolate buttercream I tried out a new recipe and will probably never buy chocolate frosting from a can again. It’s the first time I’ve tried it and it came out delicious.

Thanksgiving Cut Out Cookies
Print
Recipe type: Chocolate Frosting
Author: Sherri @ The Kitchen Prescription dot com
Prep time: 5 mins
Total time: 5 mins
You may never use chocolate frosting from a can again.
Ingredients
  • CHOCOLATE BUTTERCREAM:
  • 6 tablespoons room temperature butter
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened cocoa
  • 3- 3 1/2 cups confectioners sugar
  • 2 tablespoons milk
  • 2 tablespoons heavy whipping cream
Instructions
  1. Cream butter with mixer until smooth
  2. Add in unsweetened cocoa
  3. Add Vanilla
  4. Add 2 cups confectioners sugar
  5. add 1 tablespoon each of heavy whipping cream and milk
  6. Mix on slow and continue to add confectioners sugar and whipping cream and milk until you get a smooth stiff consistency that will hold up to the warmth of your hands for piping.
  7. If need be add more confectioners sugar or milk.
  8. Trick is to taste and go.

After your cookies are cooled and you have all your buttercream colors and piping bags ready you can begin by piping the chocolate buttercream on with a #18 Wilton tip.

 

Use a #5 Wilton tip to pipe the eyes,  feet, and wattle.

 

Use a #67 Wilton leaf tip to pipe the feathers.

 

Happy Thanksgiving! Gobble gobble. I’m planning on putting on my elastic pants and eating my way through the day.  I won’t be partaking in any Black Friday festivities I assure you. My turkey blood level will have me comatose for two days.

Posted in Baking, Cookie Decorating, Cookies, Desserts, Holidays, Recipes | Tagged , , , , , , , | 8 Comments

Crispy Honey Lemon Chicken Recipe

Posted on November 9, 2011 by Sherrismiles
 As lazy as I am sometimes to cook I’m even more lazy to leave the comfort of my home for some take out.  My go to take out food? Chinese. Definitely. I’ve been wanting to make a Crispy Honey Lemon Chicken rendition of P.F. Chang’s. Chinese food isn’t on my list of top prepared dishes.  Truth be told, I’ve never even thought of adding it to my repertoire. That was until my niece mentioned she wanted some Crispy Honey Chicken.

I have to mention out of blog courtesy and proper due credit that I did look up a base recipe and adjusted and added ingredients to my liking.  You can find that recipe at Blog Chef (dot) net  Chinese Honey Chicken.

Crispy Honey Lemon Chicken Recipe
5.0 from 1 reviews
Print
Recipe type: Main
Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 30 mins
Cook time: 3 mins
Total time: 33 mins
Serves: 4
Take out home made
Ingredients
  • CHICKEN:
  • 3-4 Boneless skinless chicken breasts diced into even chunks
  • lightly salt and pepper to taste
  • Deep pot with 3 cups oils or use wok
  • BATTER:
  • 3 tablespoons of corn starch
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1 egg white
  • 1/3 cup water
  • CRISPY BREADING:
  • Plain Panko bread crumbs
  • HONEY LEMON SAUCE:
  • 1 1/2 teaspoon oil
  • 3 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon minced or powdered ginger
  • 1/3 cup water
  • 1 teaspoon rice wine vinegar
  • 5 tablespoons honey
  • Juice of 1 whole fresh lemon
  • 2 teaspoons corn starch mixed with 2 teaspoons water
  • Sesame Seeds
  • Scallions for garnish
Instructions
  1. BATTER INSTRUCTIONS:
  2. Add all ingredients for batter above to a med size bowl
  3. Mix well with a fork
  4. Add sliced evenly cubed chicken pieces
  5. Cover with plastic wrap and leave sit for 30 minutes
  6. Heat Oil to temperature of 350 degrees (must be hot for chicken to get crispy)
  7. While oil is heating up pour panko bread crumbs into small bowl and add a few chicken pieces
  8. Coat evenly
  9. Set aside in another bowl
  10. Continue until all chicken pieces are coated
  11. When oil is hot immerse 7 to 10 pieces of chicken at a time ( judge accordingly depending if you use a pot or wok)
  12. Cook for 2 to 3 minutes
  13. Strain chicken on a paper towel to soak up excess oil
  14. Make sure oil is always at hot temperature before adding more chicken
  15. Repeat until all chicken pieces are cooked
  16. SAUCE INSTRUCTIONS:
  17. Heat oil on medium heat in small pot on stove
  18. Add garlic, ginger, and salt to pan and sear for 30 seconds
  19. Remove from heat
  20. Add water, honey, lemon juice, rice vinegar together and stir
  21. Pour in pot with garlic and ginger place pot back on med heat
  22. Add corn starch and water mixture
  23. Stir until it thickens
  24. Keep warm on low heat

Now combine your dishes. Take the chicken you have resting on paper towels

 

Place in bowl and pour on honey lemon sauce

 

Sprinkle on a generous amount of sesame seeds and stir gently in bowl to coat all the chicken.  Serve with your favorite sides. I cooked white rice and a side of honey lemon snap peas and carrot sticks steamed in the microwave. Garnish with scallions if desired.

 

This dish is every bit as tasty as take out and restaurant quality worthy.The only thing missing was some shiny new black chop sticks.  I couldn’t even find any at Target.  Looks like some online shopping is in order.

Posted in Cooking, Dinners, Recipes | Tagged , , , , , , | 6 Comments

Best Ever Individual Apple Crisp Recipe

Posted on October 10, 2011 by Sherrismiles
 Two of my favorite Fall flavors…apples and caramel. This rustic Fall dessert is both delicious and comforting. Is there anything that smells better baking in the oven than a fresh homemade apple crisp? It’s like bringing the aromas of Fall right indoors.  Mmmmmm cinnamon, apples, and caramel. No need for a scented candle here.

This recipe is so easy to make. Just the right recipe for all those apples you harvested and don’t know what to do with. This dessert bakes while you are eating dinner and while you are digesting, cools to a warm flavorful temperature.

So what are you waiting for? Bake one in the oven with tonight’s dinner.

 

 

Best Ever Individual Apple Crisp Recipe
5.0 from 4 reviews
Print
 
Recipe type: Dessert
Author: Sherri @ The Kitchen Prescriiption (dot) com
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
This rustic Fall classic is both delicious and comforting
Ingredients
  • APPLE CRISP MIXTURE INGREDIENTS:
  • 2 Granny Smith apples peeled, cored, and sliced
  • 2 Fugi apples peeled, cored, and sliced
  • 10-12 Caramel squares sliced into pieces
  • 3 Tablespoons All Purpose flour
  • 1/2 cup dark brown sugar
  • 3 Tablespoons Heavy Whipping Cream
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • TOPPING INGREDIENTS:
  • 3/4 cup All Purpose Flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup cinnamon pecan granola
  • Pinch of salt
  • 6 Tablespoons Salted cold butter sliced
Instructions
  1. Preheat oven to 350 degrees
  2. Place tin foil on baking sheet
  3. mix apple crisp ingredients in large separate bowl
  4. Spoon apple crisp mixture into individual Ramekins (no need for non stick spray)
  5. Mix TOPPING INGREDIENTS in separate large bowl
  6. Mix together with hands until mixture is moist and softened
  7. Spoon mixture onto apples
  8. Bake for 35-40 minutes
 

See I told you it was simple. Best of all delicious.

 

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Posted in Baking, Desserts, Fall Recipes, Recipes | Tagged , , , , , , , | 14 Comments