Monthly Archives: November 2011

Thanksgiving Cut Out Cookies

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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
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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.

Crispy Honey Lemon Chicken Recipe

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 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.

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