Choclate Chip Birthday Cake

(Well, you can't actually see the cake, but it tasted awesome!)

Chocolate Chip Cake

1 pkg Dunkin Hines yellow cake mix

1 small package instant vanilla pudding mix

1 cup milk

1 cup vegetable oil

4 eggs
1 cup mini chocolate chips

Preheat oven to 350 degrees. In large bowl, combine cake mix and pudding mix. Add milk, oil and eggs and mix well. Fold in chocolate chips. Pour into two 9" cake pans that have been greased and coated in flour. Bake for 30 minutes, or until toothpick inserted in cake comes out clean. Cool on wire racks. (Picture above is just a one-layer cake.)


Chocolate Ganache Filling

Two Hershey's Chocolate bars
2 T unsalted butter
2 T heavy cream

In small saucepan on low heat, melt chocolate and butter with cream. Remove from heat as soon as it is melted and blended. Use as filling between the two layers.

I'm not giving up my secret icing recipe, but I use vanilla icing with mini chocolate chips sprinkled on top when I'm not decorating it otherwise!

Aweomely Healthy Asparagus and Brown Rice Salad

(So I didn't "prep" for a pic, okay?)

Asparagus and Brown Rice Salad

1 lb asparagus, prepared (directions below)
4 c cooked brown rice
1/2 cup goat cheese crumbles
1/4 cup balsamic vinegar
1/4 cup olive oil
2 t sea salt
2 t ground black pepper (more or less to taste on spices)

Steam asparagus in microwave-safe dish, covered for five minutes, rotating once. Cook rice or use frozen prepared rice like I do from Whole Foods.
Combine all ingredients in bowl while still warm, allowing the goat cheese to soften and mix into the rice. Serve warm or cold!

Holy Guacamole!

Holy Guacamole!

2 ripe avocados
1 ripe medium-sized tomato
Juice from 1/2 a lime
1/4 cup minced red onion
1/4 chopped fresh cilantro
1 large clove garlic, minced
1/2 t sea salt
1/2 t ground black pepper
1/2 t cayenne pepper
1 T mayonnaise

Smash avocados in a glass bowl until slightly chunky. Dice tomato and add with lime juice and all other ingredients.
Toss gently until just blended. Serve immediately or will refrigerate for about 24 hours.

No Wonder I'm Broke!

With Hunter's approaching birthday coupled with the warm hints of spring, I have had ample opportunity to shop for the perfect gifts only to realize that Hunter's life has become one continuous birthday. I am such a sucker for that smile, that giggle, that look of amazement and wonder that pops up every time I get to present something new and exciting to that little booger. While I cherish everyday of his young life, I can't wait for each new development opening a door to new understanding...and something new I can teach him.

Those who know me know I am not into "licensed character" toys, or pretty much any toy that can be bought at Wal-Mart. I prefer learning toys, eco-friendly toys, and natural, wooden toys. It doesn't help having a toy store that caters to exactly that type of mom right down the street, either.
Amuse Toys has been a life-saver this winter. Their selection of toys has provided me and Hunter with hours of fantastic play while giving me an opportunity to teach him great skills. And I think the stars aligned when I walked in there to get Hunter's birthday presents this last week. After weeks of waiting, Claudia's shipments of her much sought-after toys are finally making it back into the store. When I walk in there, I can't control myself. If I only get him this, it will mean he will have to wait at least TWO WEEKS before I can get him that! Poor thing!!!! He's going to miss out on so much, and he doesn't even realize it! Italian-made building sets, and recycled plastic excavators! Oh my! Craft sets galore, my particular weakness in that Hunter and I both enjoy that! And of course the endless array of learning toys, puzzles, and games. Keep in mind that these are all items just in Hunter's age range. This store caters from birth to adult. I'm thinking I should just buy stock about now.
Anyway, I bought both items, and I left requests for two more for when they arrive. Then I also have another running list of items to look for and buy regularly. This doesn't even come close to getting him taken care of, though. Amazon.com is another monster.
I have already made another order from home for a box full of Crayola craft and art goodness that should be at my door today. Oh yeah, we need a potty seat, too! What's that? A sippy cup I might also like? Of course! Throw that in, too! New shoes? I MUST get the new Converse shark low-tops...and I did. Now I am planning a 3-D cake and full-blown party for this weekend not to mention preparing for the LONG AWAITED arrival of my mother to Baltimore for the first time.
Maybe I will have enough money left by the time she gets here to actually go out. With my birthday around the corner as well, maybe she will be able to force me to buy something for myself. It's been awhile!
Also, I know the picture is precious, but it makes such a great point that I seem to miss all the time. That look of pure delight is coming from inside an empty cardboard box brought out from the closet. Cost...nothing = Smile...priceless!

Kung Pao Chicken

I finally broke down and made one of my favorite Asian dishes! The Kung Pao Chicken at Big Bowl in Reston, VA is an all-time favorite of mine, but it is now over an hour away. While I usually like it best with wide rice noodles, there were none to be found at the market. So it was Thai Jasmine rice instead.
To develop the perfect recipe, I took the ingredients and measurements I liked best from some of my favorite chefs, re-creating it into my own. It turned out great, and I hope to make it much more often!


Kung Pao Chicken

2 large chicken breasts, chopped
1 T. soy sauce
1 T. corn starch

Sauce:
1/4 c. soy sauce
3 T rice wine vinegar (1/2 white and 1/2 apple cider vinegar will do)
1 T peanut oil (canola oil will do)
2 T sugar
1 T corn starch
3 T chicken broth (or water)
3 cloves garlic, minced
2 green onions, chopped
1/2 inch fresh ginger root, minced (or 1/2 t dried ginger)
4 dried chili peppers, halved

1/4 cup roasted peanuts

4 cups cooked rice or wide rice noodles

Prepare the sauce in a small bowl by mixing sauce ingredients together well and set aside. Start rice or noodles in a separate pot. Mix chicken with soy sauce and corn starch in a bowl until all pieces are coated with a thick paste. In large skillet or wok, heat 2 T cooking oil and add chicken. Heat until cooked through, turning to cook all sides. Add peanuts and saute with chicken for about 1 minute. Add sauce and stir until sauce thickens and becomes glossy. Add a little water if it becomes too thick. Serve immediately over rice.

Southwestern Chili and Loaded Cornbread

 

Southwestern Chili (shown served over a baked potato with cheese and sour cream!)

1 large onion, chopped

1 large green bell pepper, chopped

3 ribs celery chopped

2 lbs ground beef

2 cans rotel tomatoes

1 can tomato sauce

1 can light red kidney beans

1 can dark red kidney beans

1 can chili beans in sauce

2 cups water

1 T. chili powder

2 t. ground cumin

1 t. cayenne pepper

salt and pepper

Place chopped onions, pepper and celery in heated 5qt pot with 2T cooking oil. Saute for about five minutes on med high heat and add ground beef. Brown ground beef and drain any excess grease. Add all cans and their juices as well as the water. Stir and bring to a simmer. Add spices, salt and pepper. Continue to cook on low heat for about an hour. Take about 1 cup of the beans out and mash with a fork, then return to pot and stir to thicken chili.

Serve with cheese, sour cream and cornbread muffins.

Loaded Cornbread Muffins

1 box Jiffy Corn Muffin Mix

1 cup yellow cornmeal

1 small can creamed corn

1 T. chopped jalapenos (jarred)

1 T. chopped onion

1/2 cup shredded cheddar cheese

1 egg

1/2 -1 cup buttermilk (to desired thickness)

Preheat oven to 425 degrees. Mix all ingredients together and pour into muffin tins. Bake for about 10-15 minutes until toothpick comes out clean. Makes about one dozen.