Skillet Roasted Chicken with Veggies

**pardon my dust, entry in progress! In the meantime, check out my YouTube video for the recipe!**

Link to my YouTube "making of the recipe" video: https://youtu.be/oT249W45rZw

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/skillet-roasted-chicken-with-lemon-thyme-sauce/

Recipe below contains my modifications.

Ingredients:

4 T. unsalted butter, softened

1 T. chopped fresh parsley

1 T. chopped fresh thyme

1 tsp. kosher salt

1 tsp. fresh lemon zest

olive oil

 

1 whole chicken (4-5 lb.) fat trimmed, giblets and neck removed, seasoned inside and out with salt and pepper

1/2 of a lemon

1 bulb garlic, unpeeled, halved horizontally

6 sprigs fresh parsley

6 sprigs fresh thyme

3/4 c. dry white wine

 

1 lb. baby potatoes, halved

1 lb. baby carrots

8 medium shallots, peeled

olive oil

 

3 T. all-purpose flour

1 1/2 c. low-sodium chicken broth

1 T. chopped fresh thyme

2 tsp. fresh lemon juice 

Directions:

 

 

 

Frosted Soft Sugar Cookies

Happy St. Patrick's day! (If you are reading this on the day I posted it, anyway 😊🍀)

These cookies are really, really excellent. And so easy to make! Might have to make more again quite soon, as my kid has already declared there are not enough of them 😅 It does only make about 2 dozen.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/qfcxePgmE5o

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/easy-frosted-sugar-cookies/

Recipe as listed below contains my modifications.

Ingredients:

2 3/4 c. (330g) all-purpose flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1/2 c. canola oil  

1/2 c. sugar (plus extra for 'coating')

1/2 c. powdered sugar, sifted

1 large egg

1 tsp. vanilla extract

1/2 tsp. almond extract

frosting (I made my 'throw-together' homemade version; use your favorite recipe/kind)

 

Directions:

 

1. Heat oven to 350°F. Line baking sheets with parchment.

 

2. In a small bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt. Set aside.

 

3. In the bowl of a stand mixer, cream together the butter, canola oil, sugar, and powdered sugar.

 

4. Mix in the egg, vanilla extract, and almond extract until well combined.

 

5. On low speed, mix in the reserved flour mixture, mixing until just combined.

 

6. Portion dough using a 1.5 T cookie scoop, onto prepared baking sheets. Space dough portions 2" apart. Grease the bottom of a flat measuring cup or glass, then dip in sugar, then flatten each dough ball to about 1/4" thick, re-coating in sugar before flattening each.

 

7. Transfer to oven, then bake for 8 min. After removing from oven, let cookies rest on sheet for 5 min. before transferring them to cool completely on racks.

 

8. Once cookies have cooled completely, frost and decorate. Enjoy! 

Cinnamon Sugar Butter Pie

Happy pi day! Had a bit of a crazy day here, so my video that goes with this entry got posted later than intended. At any rate, this pie is very tasty and different (in a good way!)...it does need to probably go about 5 extra minutes from what I show in the video. I am noting that change in the instructions below :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/4XtjbFYMht4

Original recipe credit: https://www.landolakes.com/recipe/10483/cinnamon-sugar-butter-pie/

Recipe below contains my modifications.

Ingredients:

for the crust--

3/4 c. quick cooking oats

1/2 c. brown sugar (packed)

5 T. cinnamon sugar butter spread

1 large egg yolk

1/2 tsp. vanilla extract

1/8 tsp. salt

40g (1/3 c.) all-purpose flour 

for the filling--

2/3 c. sugar

2/3 c. brown sugar (packed)

1/2 c. cinnamon sugar butter spread

1/3 c. heavy cream

2 T. cornstarch

2 T. powdered milk

3/4 tsp. salt

1/2 tsp. vanilla extract

4 large egg yolks

 

Directions:

1. Heat oven to 350°F. Spray a 9" round pie dish with non-stick cooking spray.

 

2. Make the crust-- In the bowl of a stand mixer, combine on low speed the quick oats, brown sugar, cinnamon sugar spread, egg yolk, vanilla extract, and salt. Then mix in the flour until well combined.

 

3. Transfer mixture to prepared pie dish and press/pat into an even layer, including the sides, of pie dish.

 

4. Transfer to oven and bake for 5 min. Crust will appear slightly underbaked, Set aside.

 

5. In the bowl of a stand mixer, combine all filling ingredients until just mixed.

 

6. Pour into baked pie crust and spread evenly. Transfer to oven and bake for 30 min. 

7. Place a sheet of aluminum foil loosely to cover the pie. Bake for 15 min with the foil covering it.

 

8. Remove foil and bake for additional 7 min. The edges will be set but center will still be slightly jiggly. 

 

9. Place on a cooling rack and let cool completely before serving. Enjoy! 

Graham Cracker Brownies

Bet you never thought of using graham crackers to make "brownies"! These unique bars are super tasty and rich...they have a brownie texture, yet a different (and good!) twist on the flavor. And no eggs are needed to make the recipe (eggs are quite expensive here in the US as of time of this entry). 10/10!

Link to my YouTube "making of the recipe" video: https://youtu.be/ME5Fdm_Lapc

 

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/graham-cracker-brownies-with-chocolate-chips/

Recipe below contains my modifications.

Ingredients:

1 box (14.4 oz.) graham crackers

1/2 T. baking powder

1/2 tsp. kosher salt

1 can (14 oz.) condensed milk

1/2 c. golden syrup (note for those in the US: I found it at World Market)

1 1/2 c. semi-sweet chocolate chips

 

Directions:

 

1. Heat oven to 375°F. Generously spray the bottom and sides of an 11" x 7" baking dish with non-stick cooking spray.

 

2. In the bowl of a food processor, process graham crackers to fine crumb (likely will have to do this in batches, as I did). Place processed crumbs in a large mixing bowl.

 

3. Stir in the baking powder and kosher salt, followed by the condensed milk and golden syrup.

 

4. Stir in the chocolate chips (batter will be very stiff and sticky!), then transfer batter to prepared baking dish. Press the batter into as even of a layer as possible.

 

5. Transfer to oven and bake for 40-50 min, until brownies have turned a deep golden brown and toothpick inserted in center comes out clean. (You can see by the picture that I used a fork and had to check a few times, as the original recipe's time is nowhere near what is needed.)

 

 

6. Remove from oven and let cool completely on cooling rack (this will take at least an hour). When ready to serve, loosen edges with a butter knife, then transfer to a cutting board to slice into bars. Enjoy! 

 

 

Confetti Cake Mix Cookies with M & M's

Thanks to the use of a boxed cake mix, these cookies are super easy and quick to make, plus they are very tasty--10/10! They did not last long after I made them lol.

Link to my YouTube "making of the recipe" video: coming soon!

 

Original recipe credit: https://myorganizedchaos.net/funfetti-cake-mix-cookies

Recipe below contains my modifications.

Ingredients:

1 box confetti cake mix

1/3 c. canola oil

2 eggs

~3 T. rainbow sprinkles

1 1/3 c. M & M's

 

Directions:

 

1. Heat oven to 350°F. Line baking sheets with parchment.

 

2. In a large bowl, combine cake mix, oil, and eggs.

 

3. Stir in the sprinkles, followed by the M & M's (yes, the batter will be rather stiff).

 

4. Shape dough into 1" balls and place on prepared baking sheets, spacing balls 2" apart.

 

5. Transfer to oven and bake for 7-10 min, until cookies look "set", possibly just starting to turn golden at edge (mine took 10 min).  

 

6. Let cool on sheet for 2-3 min, then transfer to cooking rack to cool completely. Enjoy!  

Dark Chocolate Cake with White Chocolate Buttercream Frosting

I don't often make cakes from scratch, but when I came across this recipe, it went on my "to try" list right away! And I'm very glad I did, as it's excellent, 10/10 for sure! Fairly easy, too.

Thank you again to my kind sister-in-law for the Christmas present of the cake tools, which made the decorating much easier!!

Link to my YouTube "making of the recipe" video: https://youtu.be/RhO5t1L3WcI

 

Original recipe credits: https://www.goldmedalflour.com/recipes/dark-chocolate-cake-with-white-chocolate-frosting/f08e3d91-632e-4ae6-9737-bc19562ae73d

and https://sallysbakingaddiction.com/white-chocolate-buttercream-frosting/

Recipe below contains my modifications.

Ingredients:

for the cake batter--

 

2 c. (240g) all-purpose flour

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/4 c. water

2/3 c. natural cocoa powder

2/3 c. unsalted butter, softened

1 1/3 c. sugar

3 eggs

2 tsp. vanilla extract

1/2 c. sour cream

 

for the frosting--

 

9 oz. white chocolate (I used, and recommend, Ghirardelli brand, comes in 4 oz. bars)

3 sticks (1 c.) unsalted butter, softened

3 c. powdered sugar

3/8 c. (6 T.) heavy cream

1/2 T. vanilla extract

3/16 tsp. salt (1/8 + 1/16)

 

Directions:

 

1. Prepare your pans: grease bottom and inner sides of 3 round 8" cake pans. Cut a circle of parchment to cover the bottom of each and place there. Set aside. Heat oven to 350°F.

 

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 

3. In another small bowl, whisk together the water and cocoa powder until well blended/smooth. Set aside.

 

4. In the bowl of a stand mixer, beat together the butter and sugar for 2 minutes, or until light and fluffy.

 

5. Beat in eggs one at a time until just combined, followed by the vanilla extract.

 

6. With mixer on low speed, mix in 1/3 of the reserved dry mixture, then 1/2 of the cocoa mixture. Repeat, then finish with the remaining dry mixture.

 

7. Beat in the sour cream until well combined.

 

8. Pour batter into prepared pans, dividing as evenly as possible between the 3. Transfer to oven and bake for 22-25 min, or until toothpick inserted in center comes out clean (mine were perfect at 22 min).

 

9. Let cakes rest in pans for 10 minutes, then transfer out of pans onto wire rack; remove parchment if clinging to cake. Let cakes cool on rack for at least 1 hour prior to frosting.

 

10. For the frosting-- Melt the white chocolate in a double boiler (or carefully, in bursts, in a microwave). Let cool for 20 minutes (but not longer, as you need it to still be liquid/smooth).

 

11. In the bowl of a stand mixer, beat the butter on medium speed for 1 minute.

 

12. With mixer on low speed, gradually mix in the powdered sugar.

 

13. Pour in the cooled, melted white chocolate and mix on medium speed for 2 min.

 

14. Add the heavy cream, vanilla extract, and salt. Beat on medium speed for 1 min.

 

15. Frost cake. serve, and enjoy! If preferred (which I did), place in fridge for 10 min to firm up the frosting before serving. After initial serving, keep cake (covered) in fridge.

 

 

Ritz Cracker Chicken Breasts (with video link)

This is a super easy meal to throw together and quite yummy, try it tonight!

Link to my YouTube "making of the recipe" video:  https://youtu.be/bPSc5pif_Jc

 Ingredients:

1 c. crushed Ritz crackers (about 1 sleeve)

1/2 tsp. garlic salt

1/4 tsp. coarse ground black pepper

1 egg, beaten

~4 skinless, boneless chicken breasts, around 3/4"-1" thick (if yours are thicker, either slice through horizontally, pound to thin out, or increase baking time)

1/2 c. butter, cut in "large pats"

 

Directions:

 

1. Heat oven to 375°F.

 

2. Combine crushed crackers, garlic salt, and pepper in a shallow dish.

 

3. Place beaten egg in a separate shallow dish.

 

4. Dip chicken breasts to coat all over in beaten egg, then dredge to coat in the cracker mixture.

 

5. Place coated chicken breasts in a 9" x 13" baking dish. Distribute the butter pieces all over the dish, with some to the sides and some on the chicken.

 

6. Transfer to oven and bake for 45 min or until no pink remains in chicken. Serve and enjoy!