Chicken Parmesan

Serving Size: 2

Ingredients:
-1 egg, beaten
-2 ounces dry bread crumbs
-2 skinless, all natural boneless chicken breast halves
-3/4 (16 ounce) jar spaghetti sauce
-2 ounces shredded organic mozzarella cheese
-1/4 cup grated Parmesan cheese for topping (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs.

3. Heat large skillet with oil.

4. Place coated chicken in the large skillet. Cook on each side for 3 minutes or until browned.

5. Put the chicken breasts into the medium sized casserole dish. Pour ½ of the spaghetti sauce over the chicken. Add 2 ounces shredded mozzarella cheese too.

6. Cook for 30 minutes with the casserole dish covered. Remove the top and cook an additional 5-7 minutes.

7. Serve. Add Parmesan cheese for topping (optional).

Chocolate Cake

I had the divine pleasure on my first cake making and decorating lesson with a treasured friend, Becky. She had taken a Wilton cake class at Michaels and came over to share her learned skills. My first lesson consisted of first baking the cake, making frosting, and learning a few decorating skills such as making flowers, leaves and practicing with different frosting tips. It was so much fun! Here is the cake and frosting recipe for the cake we made. More to come for sure!!

Tip: I purchased a shortening with no hydrogenated oils, no trans fat, and vegetable based, a healthy alternative. They have it at Whole Foods. Here is the brand/info: Spectrum Naturals Organic Shortening, All Vegetable, 24-Ounce Container

Cake Ingredients:
-3/4 cup natural cocoa
-6 ounces semi sweet chocolate, chopped
-3/4 cup boiling water
-1 cup sour cream (can substitute plain/vanilla yogurt and 1 teaspoon of vinegar)
-1 3/4 cups unbleached flour
-1 teaspoon table salt
-1 teaspoon baking soda
-12 tablespoons unsalted butter
-2 cups packed light brown sugar
-1 tablespoon vanilla extract
-5 large eggs

Cake Directions:
1. .For the pan: oil the pan and sprinkle cocoa powder
2. Combine coca, chocolate & boiling water: whisk 'till smooth
3. Cool then add sour cream (or substitution)
4. In mixer combine butter, brown sugar, and vanilla on med/high speed (until pale and fluffy ~ 3 min)
5. Reduce speed to medium & add eggs 1 at a time, scrape the bowl in between each egg
6. Add the flour, salt, and baking soda along with the chocolate mix and mix on med/low speed
7. Cook time 45-50 minutes @350 degrees
8. Allow to cool for no less than 2 hours before frosting is applied. Cool overnight in the refrigerator.

Frosting Recipe Ingredients:
-1/2 cup Spectrum's Organic Shortening -1/2 cup butter
-3 tablespons milk
-1 teaspoon pure vanilla extract
-1 tablespoon meringue powder
-1 pound (4cups) of SIFTED powder sugar
-a pinch of salt

Rose Frosting Recipe-for decorating: (Stiff)
Ingredients
-1 cup of Spectrum's Organic Shortening -2 tablespoons water
-1 teaspoon flavoring (Vanilla Extract)
-1 tablespoon Meringue Powder
-1 pound SIFTED powder sugar

Direction: Take two cups of the rose icing and add it to the medium icing (this makes it medium :) The rest is for roses

Veggie & Soy Crumble Pasta Casserole

If you are looking for a delicious protein and veggie packed dish, combined with an Italian twist than you must try this dish. This was a complete on the spot creation. Substitute any of your favorite vegetables! You can make this vegan by substituting the mozzarella cheese with a vegan/soy cheese blend. Enjoy! Bon Appetite :)

Serving Size: 4-8
Ingredients:
- 1 package of macaroni or swirly pasta, cooked and drained
- herbs for taste: oregano, basil, salt and pepper
- 1 package ground veggie crumbles, such as Morning Star brand
- 2 cans of stewed tomato, organic
- 1 organic yellow squash, chopped
- 1 organic zucchini, chopped
- 1 organic yellow onion, chopped
-2 organic garlic cloves, minced
- 1 organic red pepper, chopped
-1 organic green pepper, chopped
- 1 package organic shredded mozzarella cheese (or soy cheese)

Instructions:
1. Pre-heat the oven for 400 degrees. Set a casserole dish aside.
2. Cook the pasta, drain and set aside in a large bowl.
3. In a skillet, heat 1-2 tablespoons of olive oil under medium heat. Add minced garlic and onions and brown (approx 1-2 minutes).
4. Add the veggie crumbles and brown (approx 2-3 minutes) under medium heat
5. Add the peppers, zucchini, squash and cook for 5 more minutes.
6. Add the veggie crumble and vegetable mixture into the bowl with the pasta. Add the cans of stewed tomatoes. Season with the herbs such as oregano and basil.
7. Mix very well. Add the mixture to the casserole dish. Smooth well and add the cheese on the top of the mixture.
8. Cook in the oven for approx 20-25 minutes or until the cheese is melted and bubbly on sides.

Orange Chiffon Cake w/ Buttercream Frosting

So I am embarking on a a new adventure in baking, and I could not be more excited! I am going to get into cake making and decorating. A good friend, Becky, is even coming over this week to give me a private lesson. This is my first cake recipe inspired by joyofbaking.com; this recipe was designed to be refreshing, sweet and delicious! I made this for a dinner party my sister had.

Cake Tip: To make superfine sugar, process 1 1/2 cups of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Chiffon Cake Ingredients:

-6 large eggs, separated plus 1 additional egg white

-2 1/4 cups sifted cake flour

-1 1/2 cups sugar, superfine

-1 tablespoon baking powder

-1/2 teaspoon salt

-1/2 cup vegetable oil or safflower oil

-3/4 cup freshly squeezed orange juice (I used orange mango juice)

-2 tablespoons orange zest

-1 teaspoon pure vanilla extract

-3/4 teaspoon cream of tartar

Cake Instructions:

1. Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

3. In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours). To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Buttercream Frosting Ingredients:

-2 cups (230 grams) confectioners sugar (powdered sugar), sifted

-1/2 cup unsalted butter, room temperature

-1 teaspoon pure vanilla extract

-2 tablespoons milk

Frosting Instructions: In an electric mixer, or stand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Final Touch: With an icing tool add the buttercream frosting on top of the cake and center rim to your liking. I added fresh clementines and orange and red sprinkles for design. Enjoy!

Healthy Vegan Muffin I

This is my first post back from another unexpected blog vacation. I am back! This is a healthy, hearty vegan muffin recipe with lots of neat ingredients. Enjoy!

Serving Size: This made six large muffins and I had extra batter to make six small muffins.

Ingredients:
-1 or 2 ripe organic bananas, mashed
-1 cup grated organic carrots
-1/3 cup organic unsweetened applesauce
-1 cup organic vanilla soy milk
-1/4 cup pure agave syrup
-1/2 cup raisins
-2 cups oat flour (substitutes: rice flour (gluten allergy friendly), spelt flour, whole wheat)
- 1 cup ground flax seed (optional)
-1/2 teaspoon baking soda
-2 teaspoon baking powder
-2 teaspoon cinnamon
-1/2 cup chopped pecans or walnuts (optional)

Directions:
1. Combine dry ingredients in a large bowl and Combine wet ingredients in separate bowl.

2. Add wet to dry and mix to combine. Optional: Add nuts if using.

3. Grease muffin tins, add paper linings, and fill 3/4 full.

4. Bake @ 375 degrees for 15 minutes.