Cinnamon Icing

Here is a cute little Christmas recipe, just in the nick of time!  This icing was so good it out shined the cupcake!  This may be in part because I cheated and used a box mix, but the Krusteaz mix is so good.  Plus it makes both gingerbread and cookies!  Just buy two boxes and you will yummy cupcakes and cute cookie toppers!

Cinnamon Icing

Ingredients:
4 oz cream cheese, softened to room temperature*

4 oz (1 stick) unsalted butter softened to room temperature*
3 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon

Directions:
1.  Using stand mixer, with paddle attachment, beat cream cheese and butter until smooth.

2.  Mix in vanilla and cinnamon.

3.  Add powdered sugar one cup at a time.

4.  You can add a little more sugar, or a little milk until optimal consistency is reached for icing.

Tips:
* It is very important to let the butter and cream cheese soften at their own pace.  Otherwise you will get butter cream that tastes like you are eating a stick of butter. Yuck!  I usually put the butter out the night before, and the cream cheese out in the morning.  Also do not microwave it!  I know it is very tempting to do, but you will never get the right consistency that way. 

I used a piping bag and tip to apply the icing, but you can use an offset spatula too!  I also had to search far and wide to find this tiny gingerbread man cookie cutter.  So I will make it easy for you.   :)  You can get it here.

Bake Sale Success!

Hello Blogosphere!  Sorry I have been MIA the last few months, I just completed my first semester of grad school.  I am 25% done now, woot!  I will be making up for my absence and lack of posts during winter break, so here the first one.

Last night we had a bake sale at the local watering hole.  We were very successful, raising $295 for the Chicago Food Depository!  Myself and four of my best girlfriends all chipped in with our superb baking skills!  :)  People were very generous, some only buying a single $1 item, and giving $25!  It was nice to see that there are still generous people out there.

We learned a lot to make next year even more successful.  We need to have a vegan option, as well as having more chocolate covered bacon for the gluten free folks.

Here are some photos, and more posts to come soon!

I heart ModCloth!

ModCloth.com is my new favorite site!  

I mean it, they have such a wide array of stuff, at all price levels:

 from uber-fab clothes,

 to very stylish jewelry,

and even quirky gifts and home accessories!

 

 I have placed quite a few orders with them (I own most of the things on this page!) , and I am happy every time!  I got my father-in-law this squirrel hook for Father's Day and he loved it!  Such an inexpensive gift can really make someone's day! 

 

They also have a $7 dollar flat shipping rate and free returns.  Shop without fear my friends!

http://www.modcloth.com/

Chicken & Orange Skewers with Zucchini Rice

Well summer is officially here!  Which mean lots of BBQ'd dinners.  These skewers and their unique taste was a great change of pace from all the pork chops and beef we eat.  The zucchini rice was a very easy side dish, and a great way to sneak in some green veggies!

Chicken & Orange Skewers
* adapted from Real Simple

 Ingredients:
1 1/4 pound chicken thighs, cut into 1 1/2 inch pieces
1 red onion cut into 1 1/2 inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Wooden skewers

Directions:
1.  Soak 8 skewers in water for at least 15 minutes.
2.  In large bowl toss the all the ingredients.
3.  Thread onto skewers.
4.  Brush grill with olive oil, and place skewers on grill.
5.  Grill until chicken in cooked through, about 15 - 18 minutes.




Zucchini Rice
* adapted from Real Simple 

 Ingredients:
1 cup uncooked rice (not instant)
1 3/4 cup water
1 zucchini

Directions:
1.  Using a cheese grater, coarsely shred unpeeled zucchini.  (Trust me, this is much easier that it sounds!
2.  Cook rice as directed on package.
3. When rice is done, but still hot and steamy, sprinkle shredded zucchini over rice and let rest for five   minutes.
4.  Fluff with fork and fold in zucchini.

Beef Canapes

We just had a great backyard beer tasting last night, it was so much fun I just had to post about it today!  There was a lot of food, but these were all gone in a millisecond!  They are so easy, but look and sound so fancy!

Beef Canapes
*adapted from Real Simple

Ingredients:
Approximately 30 waffle fries
1/2 pound rare beef from the deli counter
1 cup sour cream
2 teaspoons horseradish
Chopped chives
Salt

Directions: 
1. Cook waffle fries according to package until golden brown and delicious, sprinkle with salt. ( You will have to go through the fries to get the nice big ones.  I actually took the best specimens from two separate bags.)
2.  While the fries are cooking prepare the Horseradish Whip. Combine the sour cream and horseradish.  To make sure you get a consistent proportion, use an electric mixer.
3.  Tear beef and place a slice on each waffle fry.  I folded each and had two layers on eac.
4.  Put a dollop of the Horseradish Whip on each fry.
5.  Sprinkle with chives

Strawberry - Goat Cheese Crostini

Strawberries had been on sale, so I decided to whip these up for my book club.  They were a huge hit!  This is a great springtime recipe.  It also went great with all our wine!

Strawberry - Goat Cheese Crostini

Ingredients:
1 French bread baguette
Fresh, sliced strawberries
8 ounces goat cheese
Whipped cream cheese (whipped is much easier to mix in with the goat cheese)
2 tablespoons fresh chopped basil
Balsamic vinegar
Olive oil


Directions:
1. Put balsamic in a small saucepan over medium heat, and let it reduce over a few minutes until syrupy.  I started out with about 1 to 1 1/2 cup of balsamic, and I got about 3-4 tablespoons of reduction.
2. Slice the baguette and brush both sides with olive oil.  Place on baking sheet and bake at 450F until nice and toasty.
3. Mix goat cheese and cream cheese to taste.  (I used 8 ounces of goat cheese and about 1/3 cup cream cheese)
4.  Stir the basil into cheese mixture. (Again you can use more or less basil according to you tastes.)
5.  Spread cheese mixture on toasts and top with strawberries.
6.  Drizzle balsamic reduction over strawberries.

Bruschetta Chicken Casserole

Hi everyone!  I am sorry for my long absence!  But we were very busy getting ready for, and then enjoying our vacation!  We spent two weeks in Italy, and in honor I have an Italian inspired dish!  This is a very easy and tasty weeknight meal. 

Bruschetta Chicken Casserole
* adapted from Kraft.com

 Ingredients:
1 1/2 pounds chicken breast, cut into bite side pieces (I used 3 large breasts)
1 can Italian style diced tomatoes, undrained
1 package Stove Top stuffing, chicken flavor
1/2 cup water
2 cloves garlic, minced
1 teaspoon dried basil
Shredded mozzarella cheese


Directions:
1.  Heat oven to 400F. 
2.  Place chicken in a layer at the bottom of casserole dish.
3.  Sprinkle chicken with basil and then cheese.  (The recipe originally called for 1 cup of cheese, I didn't use nearly that much!  Use your judgement and taste.)
4.  Mix together Stove Top, water and tomatoes.  Top chicken with stuffing mixture. Sprinkle a little cheese over stuffing.
5.  Bake uncovered for approximately 30 minutes, or until chicken is cooked through.