Wednesday, May 15, 2013

Chicken Paillard

I’ve raved about my husbands cooking before, but this really deserves some huge props. I especially love his Homemade Gnocchi, and his Feta Avocado Dip. We probably make this chicken at least 2-3 times a month, with all different sides. This time we chose to add some fresh Parmesan to the chicken and serve it on top of a caesar salad. The chicken has a perfect crisp coating and is extremely juicy, it will make any dinner a treat!

Chicken Paillard

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Wondra flour or all-purpose flour
3 tablespoons unsalted butter

Preheat oven to 400°. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.
Melt butter in a medium size saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
When butter begins to shimmer, place chicken in skillet. Cook until starting to brown, 5-6 minutes.
Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and serve..

Recipe from Bon Appetit Magazine
Serves 2

Friday, May 10, 2013

German Pancakes

I have eaten German pancakes forever. Like, since I can remember, forever. Usually it was at my cousin Katie's wonderful aunt would always make these for us the morning after a slumber party. I remember always running up the stairs and smelling these babies cooking. They still are my favorite go-to breakfast whenever I have visitors, and also a sneaky way to get one of my twin boys to eat eggs! These puff up beautifully when the are cooking, so be ready to show them off directly out of the oven...they fall fast!

German Pancakes

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/2 tsp. vanilla
1/4 cup butter

Preheat oven to 350 degrees. Melt butter in 9x13 inch pan. In a medium bowl, mix eggs, flour, milk, salt and vanilla. Pour batter into prepared pan. Bake on middle rack in the oven for 25-35 minutes. Serve with butter, powdered sugar, and syrup.

Serves 6.

Monday, May 6, 2013

Amazingly Moist and Fluffy Cupcakes

O box mixes. What a wonderful thing that these little gems are. Really, they make pretty good cakes for how effortless they are. Recently my sister came upon this Jazzed Up version of a cake mix, and she was freaking out! It is her new favorite recipe, she made it 3 times in one week! So, naturally, I had to give it a shot. I MIGHT have made it twice this week already! The cupcakes are so moist and fluffy, while being dense at the same time. It is really impressive for just adding a few ingredients to a cake mix! I hope you enjoy it as much as we have, and try the cream cheese frosting on top that I posted last week, you won't regret it!

Amazingly Moist and Fluffy Cupcakes

1 (18.25 ounce) box white cake mix (you might need 2 mixes)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Preheat oven to 325°F. Place cupcake liners in cupcake pans, or if making a cake, grease 9x13 inch pan.
In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
If making cupcakes, fill prepared cupcake tins, and  fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
If making a cake preheat oven to 350, pour all of batter into prepared 9x13 inch pan, and bake for 30-33 minutes, or until toothpick inserted in center comes out clean.

*Note: Most companies have downsized the size of their cake mix. I recommend buying a 2nd mix and adding in the missing ounces to the first box. Some people have had success with just a small mix, however.

Makes 1-9x13 inch cake or 36 large cupcakes
Recipe from

Wednesday, May 1, 2013

Amazing Cream Cheese Frosting

This frosting is pretty much straight cream cheese, with a little bit of sugar on the side. Can’t go wrong with that, right? I used this to top Marbled Bundt Cake, and some homemade cupcakes that I will be posting SOON, but honestly I will use it to top just about everything from here on out! This is fluffy and has an amazing cream cheese flavor. I loved every bite, and so did all of my friends and neighbors!

AMAZING Cream Cheese Frosting

3/4 C. unsalted butter, at room temp.
3 (8 oz.) packages cream cheese, at room temp.
2 C. confectioners’ sugar, sifted
1 1/2 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.
Store in an airtight container until ready to use; keeps for about 1 week.

Makes about 5 ½ C. frosting (enough to frost a 9x13 inch cake or 2 dozen cupcakes)
Frosting recipe: slightly Adapted from Martha Stewart’s Baking Handbook