Monthly Archives: June 2012

Boobs On A Cake

A few months ago my friend asked me to make a cake for her Husband’s 31st birthday, she gave me full control, flavour, size, style…etc. I had always wanted to make a boob cake…seriously. They are so awesomely fun, and who doesn’t secretly want to bite a boob..be it cake or real. C’mon, don’t look at me like that, I know you’ve thought about it…we all have.

Boob Cake

I decided to make my favourite, tuxedo cake. SO effing good! Layers of chocolate cake, white chocolate cream cheese mousse, vanilla cake, and chocolate mousse all covered with a dark chocolate ganache, and then iced with a decadent buttercream icing. OH MAMA! If that sounds good…it is then topped with layered boobs! SWOON!

I got the recipe(s) from here, I used my own cake recipe and ended up only doing a chocolate cake, I didn’t realize how much damn time this cake would take to make, the end result, however, was so worth it! If you’re looking for a fun and delicious cake, this one would be the one for you.

White Chocolate Creamcheese Mousse

Dark Chocolate Ganache

Image

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Mom’s Easy Flour Tortillas

When I was younger, I had the most vile experience at a Mexican restaurant for a friend’s birthday; I was violently ill for a few days afterwards, and I swore I would NEVER have Mexican food again.

I should know better than to make food related promises before I even hit 20; rest assured that I’ve learned my lesson since then.  My motto for life now is “If I didn’t like it the first time I ate it, I’ll eat it again just in case I was having a bad day.”  I’m glad I changed my attitude towards food since that experience, a big part of that shift is my mom, and grandma; those two women are the best cooks that I have ever encountered; their passion for food shows in absolutely everything that they cook.  That being said…I’m really the only one in the family that will venture outside of my comfort zone with food.  This recipe however,  should please any of the fussy eaters in your household, you can fill it with anything!  This is my mom’s recipe, and it is divine, the tortillas are soft off the pan and they crisp up beautifully in the oven; they will keep for a couple of days wrapped tightly in the fridge.

Fajitas!

Mom’s Easy Flour Tortillas
Makes approximately 9 tortillas

2 cups All Purpose flour
½ tsp baking powder
1 tsp salt
¼ cup vegetable shortening
½ cup warm water

  1. Place flour into a medium sized mixing bowl, cut in shortening with a pastry blender or two knives until it resembles small peas.
  2. Add enough water to the point where the dough just starts to come together, you may not need all of the water.
  3. Turn the dough out onto a lightly floured surface and knead a few times until it is nice and smooth.
  4. Make about 8-9 balls and brush with melted shortening, let sit for at least 20 minutes.
  5. Roll out the balls and cook on a flat cast iron pan.
  6. Fill with your favourite ingredients!

prepared dough

Cooking

Finished Tortillas

Chicken Fajitas


Brown Rice and Chicken Muffins

I got this recipe from a dear friend ages ago after I just finished competing in my first ever figure show, I think she got it from Oxygen Magazine, but I have yet to track the recipe down.  They are amazingly delicious and healthy, great for a post workout meal, just pair a couple with a great big spinach salad and you’re good to go! You could probably also bake this up in a casserole dish as well, and serve as a healthy family dinner with steamed veggies and salad.

 

Brown Rice and Chicken Muffins

2 Cups cooked brown rice
1 Cup finely chopped cooked chicken ( I always add extra chicken, I use about 2.5 chicken breasts, so about 2.5 cups)
1 Tbsp chopped fresh parsley
2 stalks celery, chopped
1 ½ tsp curry powder
8 heaping Tbsp plain low fat yogurt (I used greek yogurt)
2 tsp low sodium soy sauce
1 Tbsp Lemon Juice
3 egg whites

 

Pre Oven

1)      Preheat oven to 375  coat a muffin tin with olive oil ( I used coconut oil)
2)      Combine all ingredients except the egg whites, into a large bowl
3)      Beat egg whites until stiff peaks form; fold into batter
4)      Fill muffin tin with mixture
5)      Bake 35-40 minutes or until muffins are golden brown on top

Post Oven


Vietnamese Caramel Ginger Chicken (Ga Kho)

Being a military wife comes with certain…perks..haha I guess you could call them. It’s hard having the Mr. away for months at a time, but it’s nice to have my alone time, and we both find that it keeps the relationship fresh. Basically, we rarely get sick of each other and when we start to fight, it’s usually time for another sail! The part that I find hard when he comes home though, is figuring out what to make for dinner every night. My father in law visited us recently from Vancouver, and it was nice to have a piece of home here with us for a little while; but having two hungry men at home put a bit more pressure on me in the kitchen. I decided to pull out my signature dish (as my husband calls it), Vietnamese Caramel Ginger Chicken; this dish is absolutely Ah-May-Zing! I got it from a blog years ago but can’t seem to track down the link, if anyone can help identify the original source that would be awesome! The recipe doesn’t call for any veggies to be added, and I’ve found that when I do, I don’t have a lot of sauce to coat my rice or noodles that I serve up with the dish; so, what I do is sauté them separately and then add them to the noodles/rice and pour the chicken and sauce over top, or just roast them seperately and serve them on the side. I have used shiitake mushrooms in the chicken (for the last 5 minutes of cooking) and it tastes fantastic. This time, I served it up with roasted market fresh purple carrots and brussel sprouts, yum!

Vietnamese Caramel Ginger Chicken (Ga Kho)

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish-brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heat-proof measuring cup or bowl.

Sugar beginning to melt

Caramel

With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes. Serve over chow mein noodles or rice. Enjoy!

Vietnamese Caramel Ginger Chicken

Purple carrots from the market

Finished product