Archive | September 2013

Orange Creamsicle Cake

Sep7

creamsicleThere’s nothing quite like spending a day at the beach or by the pool and cooling down with an ice cold creamsicle. Those yummy orange and cream flavors of a frozen creamsicle were my inspiration for this cake which is loaded with orange flavor and topped off with cream and served chilled. It was a huge hit at my house and very reminiscent of a frozen creamsicle. If you love all things orange then you’ll go nuts for this cake. Did I mention how easy it is?

 

 

Orange Creamsicle Cake

Plated Cake

Ingredients: 

  • Orange Flavored Boxed Cake Mix  (And ingredients to prepare the boxed cake, which is typically eggs, vegetable oil, and water)
  • 1 small box orange jell-o
  • 1 cup boiling water
  • 1/2 cup ice cold water
  • 1 (14 oz.) can of sweetened condensed milk
  • 1 (8 oz.) tub Cool Whip
  • 1 packet Orange Creme Duncan Hines frosting creations (optional)

Directions:

1. Bake cake mix according to the directions on the box. Let cool for 15 minutes.

Orange Cake Baked

2. Using the end of a spatula, poke large holes all over the cake. (I don’t recommend using a fork. That’s what I did the first time and the jello didn’t spread evenly).

Poked Cake

3. In a small bowl, mix jell-o with hot water. Add cold water and stir. Pour all over cake.

Jello Over Cake

Then pour the sweetened condensed milk on top.

Condensed Milk over Cake

Chill for 3 hours.

Absorbed Milk In Cake

4. Mix the Orange Creme Duncan Hines frosting creation with the Cool Whip and spread all over the cake. Serve chilled.

Duncan Hines Frosting Creations

Frosted Cake

Plated Cake

 

Coconut Chicken Curry

Sep1

Plated curry.I love Indian cuisine with it’s complexities of flavors and perfect harmony of ingredients. That’s why I was ecstatic when a friend gave me this amazing recipe a few years back, which I consider a phenomenal chicken curry which hits all of the right notes. It also happens to be ridiculously simple and quick recipe to whip up so I frequently make it for busy weekday dinners. This is also a versatile dish so I like to mix it up sometimes by adding in veggies like carrots, potatoes, eggplant, peas, etc.

Coconut Chicken Curry
Makes 6 servings

  • 3 Tablespoons butter
  • 3 garlic cloves, minced
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon curry
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 small onion, chopped
  • 1 (12.5 ounce) can coconut milk *You can use light coconut milk but I don’t recommend unsweetened coconut milk
  • 2 pounds of boneless skinless chicken thighs, cut into small bite-size pieces *I think the thighs have better flavor but you can certainly use breasts if you prefer.
  • 1 (14 ounce) can of diced tomatoes, drained
  • 1/4 cup fresh cilantro, chopped *I love cilantro so usually add more but you can adjust the amount to suit your taste.
  • Cooked basmati or jasmine rice to serve with the coconut chicken curry

Directions:

1. In a large skillet or medium soup pot, over medium heat, melt the butter and sauté garlic.

sautéd garlic

Add the spices and salt and sauté for a few minutes, stirring constantly.

sautéd spices

Add the sugar and onions and sauté for several minutes.

2. Add the coconut milk and chicken and bring to a boil and then reduce heat to medium.

Raw chicken in pot

Simmer until chicken is cooked all the way through, approximately 10-15 minutes.

Chicken cooked

3. Once chicken is cooked all the way through, add the tomatoes and chopped cilantro.

Added tomatoes and cilantro

Serve in bowls over rice and enjoy.

Plated curry.