Go Lo Yuk (Sweet and Sour Pork)

Originally published on October 20, 2016

I had no idea what yuk meant in Cantonese speak before doing this recipe, but I could only assume that it meant pork, or at least, sweet, or maybe even, sour. I mean, it can’t actually mean the same thing it means in English. Who would name a dish after that?! But, this is a sweet and sour pork recipe, so it only makes sense that  yuk would mean at least one of those things, right? Well, it doesn’t.

In Cantonese, yuk actually means “roast meat”, which is odd, since this meat is actually deep fried, like most other sweet and sour pork recipes.  After deep-frying, you can leave the meat as is to keep its crispy, crunchy texture, and serve the sauce on the side for dipping; but I like to throw the meat right into the sauce for that truly Chinese take-out element. Also, doing it that way lets me cook the pork in the morning and just warm it through in the sauce at dinnertime. And those make-ahead meals that can be pulled together right at dinnertime are some of my favourite kinds.

Ingredients:

For the sweet and sour pork batter:

  • 1 pound boneless pork loin, cut into 1″ pieces
  • 2 large eggs, beaten
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour 
  • 1/4 cup water 

For the sauce:

  • 3 tablespoons water 
  • 2 tablespoons ketchup
  • 1 small can of pineapple pieces, with juice
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 red bell pepper, cut in a large dice
  • 1 orange bell pepper, cut in a large dice
  • 2 cups vegetable oil, for frying, plus 1 tablespoon
  • Coarse salt, for sprinkling 

Directions:

1.) Prepare the batter.In a medium bowl, stir together the eggs, cornstarch, and flour. Add the water slowly, and add just enough that you get the batter to a consistency that will coat the pork. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.

2.) Prepare the sauce. In a medium-sized saucepan, combine the water, ketchup, pineapple juice, rice vinegar, Worcestershire sauce, soy sauce, and sugar. Set over high heat and bring to a boil then, reduce the heat to medium-low and simmer until the sauce is reduced slightly, about 15 minutes. Set aside.

3.) Heat the oil in a large Dutch oven (or a wok) over medium-high heat until it reaches a temperature of 350 degrees Fahrenheit (or until bubbles form along a wooden spoon that’s held in place in the oil). Working in 2 or 3 batches, place some pork cubes into the hot oil and fry until golden brown on the outside and the pork is cooked through, about 4 to 5 minutes. Remove the pork using a slotted spoon and place on paper towels. Sprinkle lightly with coarse salt. Continue with the remaining pork.

4.) Heat the remaining 1 tablespoon of vegetable oil in a large wok or frying pan set over medium-high heat. When hot, add the bell peppers, sprinkle with salt, and stir-fry for about 5 minutes. Add the ginger and garlic and cook for another 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables.

5.) Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender. Return pork to the frying pan or wok with the sauce, and stir to coat. Leave in the pan for a few minutes, just so the pork can warm through.

Goat Cheese Stuffed Cherry Tomatoes

Originally published on October 27, 2016

These delicious little stuffed tomato nuggets were whipped up as a quick appetizer on an episode of Dinner Party Wars, a show that’s was aired on the Food Network until recently. Shocked that the hosts didn’t have anything for their guests to nibble on as soon as they walked through the door, Chef Corbin suggested that they take little tomatoes, stuff ‘em with goat cheese mixed with chopped herbs, and set them out for their guests to enjoy. After that, I couldn’t stop thinking about them! I had to try them for myself, and my girls and I gobbled up all two dozen of them in about an hour.

When scooping out the tomatoes, I suggest using the end of the smallest teaspoon you can find. This will help scrape the seeds out rather than scoop, which can break the skin of the tomato and cause it to break apart. And if your cherry tomatoes have little white walls inside them like mine did, the end of the spoon can also be used to just break that down slightly and scrape that out, too.

Ingredients:

  • 24 cherry tomatoes
  • 1 head of garlic
  • 1 cup goat cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper 

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit. Slice off just the top of the head of garlic and remove any loose papery skins (but no need to peel it completely). Sit the garlic in a small baking dish, drizzle with olive oil and season with salt and pepper. When oven is preheated, place the garlic in and roast for 30 – 45 minutes, until the garlic cloves are soft and slightly browned.

2.) When garlic is cool enough to handle, squeeze the roasted garlic cloves out into a small bowl. To the garlic add the goat cheese, herbs, and a touch of salt and pepper. Mix to incorporate all ingredients, taste, and then adjust seasoning if needed.

3.) Slice just the tops off the cherry tomatoes. Using a spoon, scoop out the seeds of each tomato and remove any fleshy walls. As you remove the seeds from the tomatoes, place the tomatoes upside down on a paper towel. Let sit and drain for 10 minutes.

4.) Sit cherry tomatoes upright and sprinkle a little bit of salt and pepper inside each. Using the same thin handle of the spoon, scoop a little bit of the cheese mixture into each, making sure that the stuffing sits slightly above the top of the tomato.

5.) Place stuffed tomatoes on parsley or other herbs (it will help keep them upright) and serve and enjoy!

Estonian Chicken

Originally published on November 1, 2016

I’ve talked a lot about my grandma on my blog, but I don’t know if I’ve ever mentioned that she’s Estonian. She fled from the country when she was in her late teens/early twenties, and she’s got one of the most interesting stories of anyone I’ve ever met. Scratch that. She’s got the most interesting story of anyone I’ve ever met.

When I think back on it, Grandma cooked pretty traditional Canadian/North American dishes while we were growing up. Split pea soup, meatloaf, and casseroles were all big favourites at Grandma’s, and I never really identified a lot of it as being traditionally Estonian. However, she does make this incredible pickled beet and potato salad that’s known affectionately as just “Red Salad” at my house. And with the addition of herring, as kids we all knew it was a dish that Grandma had brought with her from Estonia. It’s crazy good and coincidentally, you can also find it on the site.

But for now, we have this Estonian Chicken recipe. It comes from the Canadian newspaper The Globe and Mail, which is perfect because, I am also Canadian. The Globe calls it “Chicken from Tallinn,” which just happens to be the actual city that Grandma grew up in, but I did make some adjustments. Some of the things they called for – like Kalamata olives and pancetta just weren’t things that I grew up with, and I really did want to make something that I knew would be easily found on Grandma’s table back in the day. So this is my Estonian Chicken recipe, and I hope you like it as much as I did!

Ingredients:

  • 1 head garlic, with cloves separated
  • 2 pounds (about 8) boneless, skinless chicken thighs 
  • 1 teaspoon ground fennel
  • 1 teaspoon chili flakes
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 cup red wine
  • 1 can diced tomatoes, drained
  • 1 cup chicken stock
  • Zest of 1 lemon
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Salt
  • Pepper

Directions:

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Bring a small pot of water to a boil. Remove root ends from garlic and add cloves to the boiling water. Boil for 2 minutes. Drain, peel garlic cloves, and set aside.

3.) Cut chicken thighs in half. Sprinkle with fennel, chili flakes, rosemary, salt, and pepper.

4.) Heat oil in a large oven-proof skillet over high heat. Brown chicken in batches, about 2 minutes per side. Remove to a plate and set aside.

5.) Reduce skillet heat to medium-low. Add onions and garlic cloves and saute for 5 to 7 minutes, or until everything is soft.

6.) Add red wine, bring to a boil, and let simmer until it’s reduced by half. Add tomatoes and stock and simmer for 5 minutes.

7.) Add the lemon zest and season with salt and pepper. Remove from heat and stir in the peas. Return the chicken to the skillet.

8.) Transfer the skillet to the oven and cook for 10 – 15 minutes, until the chicken is entirely cooked through and no longer pink in the centre.

9.) Remove skillet from the oven and sprinkle the entire dish with chopped parsley.

10.) Serve and enjoy!

Deep Fried Pickles

Originally published on November 14, 2016

For me, this recipe demonstrated exactly why you should never say you don’t like something until you try it. Now don’t get me wrong. I have always loved deep fried pickles. I mean, what’s not to love about a crispy coating that covers that tart and crunchy pickle inside? But, I have always been adamant in saying that deep fried pickles need to come in spears, not in chips – even though I had never even tried them in chip form. I guess it was just one of those things – I just couldn’t picture it.

But then I did. Knowing I was going to make this recipe, and knowing I was going to use a batter instead of the breading that I was so accustomed to on deep fried pickles, I decided to switch it up even more. I went ahead and used the chips, and these are now my favourite way to enjoy this delicious appetizer! But only if they come with the sauce, too. That sauce is everything.

Ingredients:

For the deep fried pickles:

  • 2 cups dill pickle slices
  • 1/2 cup all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 1 cup water

For the sauce:

  • 1/4 cup mayonnaise
  • 1 tablespoon drained horseradish
  • 2 teaspoons ketchup
  • 1/2 teaspoon Cajun seasoning

Directions:

1.) Lay the pickle slices onto a paper towel and pat to dry.

2.) In a small bowl, combine the flour, Cajun seasoning, cayenne pepper, and salt. Whisk together to mix and then add the water, mixing the batter until smooth.

3.) Heat one inch of vegetable or peanut oil in a pot or skillet over medium-high heat, until the oil reaches 375 degrees Fahrenheit. When oil is hot, add half of the pickle slices to the batter and then, using tongs, remove them, letting the excess batter drip off. Add the pickles to the hot oil and fry for about 4 minutes, until batter is browned and crispy. Remove to a plate lined with paper towels and sprinkle with a touch more salt. Repeat with remaining pickle slices.

4.) While the pickle slices are cooking, combine all the sauce ingredients together and stir to mix thoroughly.

5.) Serve and enjoy!

Prosciutto-Wrapped Asparagus

Originally published on November 29, 2016

I love wrapping things in prosciutto, and when it comes to asparagus, there’s more than one way to do it.

Well actually, there’s only one way to wrap prosciutto around asparagus. It’s your basic “drop it on and roll it up” technique, but there’s more than one way to enjoy prosciutto-wrapped asparagus. You can leave both the asparagus and prosciutto raw, you can cook only the asparagus and leave the prosciutto raw, or you can even gather the asparagus into bundles and wrap a piece of prosciutto around the lot.The choice is yours. And in my kitchen, the choice is mine and I prefer both my asparagus and prosciutto to at least be kissed by heat before serving. But don’t worry about keeping them hot until everyone’s ready. These are meant to be served at room temperature.

Ingredients:

  • 1 bunch asparagus, ends trimmed
  • 10 slices prosciutto, cut in half horizontally
  • 1 – 2 tablespoons olive oil
  • Salt
  • Pepper

Directions:

1.) Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

2.) Place one asparagus onto half of a prosciutto slice. I found it easiest to place the asparagus diagonally onto one corner of the prosciutto (so really just the middle of the asparagus is on the prosciutto). Hold the prosciutto tightly against the asparagus and then slowly roll the asparagus, holding the prosciutto tightly against the stalk as you do. As each asparagus is wrapped, place onto a baking sheet.

3.) After all of the asparagus has been wrapped, drizzle a bit of olive oil over everything. (I like to focus on the asparagus, as the prosciutto has enough fat in it to crisp up a little on its own). Sprinkle a bit of salt and pepper over everything. Again, I like to salt the asparagus a bit more, as the prosciutto is already a little salty.

4.) Place the asparagus into the preheated oven and bake for 10 minutes, or just until the asparagus is browned and the tops are slightly melted.

5.) Remove from oven and serve immediately, or allow to sit at room temperature.

6.) Serve and enjoy!

Twisty Roasted Garlic Breadsticks

Originally published on December 10, 2016

We make pizza a lot over here and last time, I had a whole other batch of pizza dough left over. Feeling ambitious, I decided to whip up some breadsticks to serve alongside the pizza.

As I was rolling them out, I had a vision. I’ve made “twisty breadsticks” before, but found that the dough didn’t quite stick together at the ends, and I ended up with some weird bread that was kind of wrapped around more bread. Yeah, it was weird. But as I was preparing these breadsticks, I thought, what if I left them a bit wider and just sliced them up the middle, stopping just before I cut all the way through the ends? The dough would hold together because it never would have been separated, and I could end up with beautiful twisty breadsticks. And, I did.

Ingredients:

For the roasted garlic:

  • 1 head of garlic $0.33
  • 1 tablespoon olive oil $0.11
  • 1/4 cup butter, melted
  • Salt

For the pizza dough:

  • 1 cup warm water (105 to 115 degrees Fahrenheit)
  • 1 (1/4 oz.) envelope dry active yeast
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups all-purpose flour
  • 1 teaspoon salt

Directions:

1.) In a large bowl, dissolve sugar in the warm water and add yeast and 1 tablespoon of olive oil. Stir to combine all ingredients, then let mixture sit for about 5 minutes, until foamy at the top.

2.) In another bowl, combine the flour and the salt.

3.) Add half of the flour mixture to the water and yeast mixture and mix by hand to fully combine. Stir until the dough comes together and is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but slightly sticky. (You may not need to use all of the flour.) Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

4.) Oil a large bowl with the remaining 1 tablespoon of olive oil. Turn the dough around in it so that it is covered, then cover with plastic wrap or a clean tea towel. Place in a warm place away from drafts, about 1 1/2 hours.

5.) While dough is rising, preheat the oven to 400 degrees Fahrenheit. Chop off the top of the head of garlic, place in a small casserole dish, and drizzle 1 tablespoon of olive oil over the top. Sprinkle with salt. When oven is hot, place garlic in and roast for 45 minutes to 1 hour, just until the garlic is soft and beginning to brown. When done, remove from oven and allow to cool.

6.) When dough is finished rising, gently punch it down and turn out onto a lightly floured surface. Roll out to about 1/4″ thickness and cut into strips about 1″ wide. Cut each of those strips lengthwise up the centre, stopping just short of the top end so you don’t cut all the way through it. Using the two strips you just created, twist the strips around each other (like you’re braiding it using only two pieces.) Pinch the bottom ends together to seal the dough together. Sprinkle with salt and place on a baking sheet and repeat with remaining strips of dough.

7.) Preheat oven to 450 degrees Fahrenheit.

8.) Squeeze the roasted garlic cloves from the head of garlic into the melted butter. Stir to fully incorporate. Brush the roasted garlic butter generously over each breadstick and place in the oven.

9.) Bake breadsticks for 10 – 12 minutes, until breadsticks are starting to turn golden brown and are cooked through.

10.) Serve and enjoy!

Potato, Pepper and Bacon Frittata

Originally published on December 12, 2016

The girls and I love frittatas, me especially. If I don’t have anything for breakfast (or on weekends, for lunch), a frittata is the easiest thing to whip up. And they’re a great way to use up leftovers. For this one I used some home fries I had in the freezer from our last family breakfast, some bacon (most likely from the same breakfast) and a bell pepper. Add some parsley and a whole mess of eggs, and you’ve got yourself a delicious frittata. At least we did.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper (any colour, mine was yellow), diced
  • 1 clove garlic, minced
  • 1 cup cooked frozen home fries
  • 1/2 cup cooked bacon, chopped
  • 6 eggs
  • 1/4 cup heavy cream
  • 1/2 cup Parmesan cheese, grated  
  • 3 tablespoons fresh parsley, chopped
  • Salt
  • Pepper

Directions:

1.) Preheat the broiler.

2.) Heat one tablespoon of olive oil in an oven-proof skillet over medium heat. When hot, add onion and bell pepper and toss to coat in oil. Saute for about 3 minutes, until the vegetables have softened.

3.) Add the garlic, the potatoes, and the bacon to the skillet. Cook until potatoes are completely thawed. Season lightly with salt and pepper.

4.) Beat the eggs, heavy cream, Parmesan cheese, and parsley together. Pour into the pan, lower heat slightly (to about medium-low) and let cook for about 5 minutes. This will cook the bottom of the frittata.

5.) Place the skillet under the broiler and broil for 2 – 3 minutes, just until the top is set and slightly browned.

6.) You can serve the frittata as it is, or remove it from the skillet first. To do this, run a rubber spatula around the edges and tuck underneath the bottom as far as you can. Jiggle slightly to loosen from pan and then slide onto a cutting board. Cut into wedges.

7.) Serve and enjoy!

Oreo Cheesecake Stuffed into a Chocolate Cake

Originally published on December 20, 2016

It was hubby’s birthday this week! And while that’s enough excitement in itself, it also meant that it was time again for Oreo cheesecake, something that has become a bit of a tradition in our house. This year though, I wanted to do something a bit different; something more than just the expected Oreo cheesecake. Something with a bit of a wow factor. So, I combined Brent’s two favourites – Oreo cheesecake and chocolate cake.

I could see it in my mind immediately, with a layer of cheesecake in between two beautiful layers of rich and delicious chocolate cake. How I was going to actually layer them though, I had no clue. First there was the difference in size between my springform pan and my cake pans. And an Oreo crust running through the middle of the cake might make it a bit weird. Clearly I had to go crustless, which meant I would also have to go no-bake when it came to the cheesecake.

I’ll be honest with you. I hate no-bake cheesecake. But I was hoping that the chocolate cake would offset that, and I was right. After the birthday song has been sung, the presents have been unwrapped, and the cake has had a chance to sit altogether, the cheesecake portion is more reminiscent of decadent icing than it is cheesecake. And that suited me just fine.

Ingredients:

For the chocolate cake:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water 

For the Oreo cheesecake:

  • 1 8-ounce package cream cheese, softened
  • 1/4 cup white sugar
  • 1 teaspoon vanilla
  • 1 10-ounce container Cool Whip, plus more for garnish
  • 12 Oreos, roughly chopped

For the chocolate ganache:

  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and line the bottom of two round 9″ cake pans with parchment paper.

2.) Start by making the chocolate cake. In the bowl of a stand mixer combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix on low for 1 minute just to combine. Add the eggs, milk, oil and vanilla. Turn speed to medium and mix for two minutes, scraping the sides of the bowl occasionally. Turn to lowest speed and slowly pour in boiling water. Continue mixing for 1 more minute, just until all ingredients are thoroughly combined, scraping sides if necessary.

3.) Pour the batter into the two round cake pans, dividing it as evenly as possible. Place in the preheated oven and bake for 30 – 35 minutes, until a toothpick inserted into the centre comes out clean.

4.) Let cake cool in the pans for 10 minutes before turning them onto a wire rack and letting them cool completely.

5.) While chocolate cakes are cooling, make the Oreo cheesecake. Place the cream cheese in the bowl of a stand mixer and beat on low just until it’s completely softened. Add the sugar and vanilla and continue to beat on low speed, just until all ingredients are combined. Stir in the chopped Oreo cookies, then fold in the Cool Whip.

6.) To make the ganache, fill a medium saucepan with a couple inches of water. Place a heat-proof bowl over top (I have a Pyrex glass bowl that works very well) and add chocolate chips. Bring water to a simmer and stir the chocolate chips, allowing the gentle heat to gradually melt them together. When all the chips have been melted, remove from the heat and slowly add the heavy whipping cream, whisking continuously. The chocolate may appear to seize at first, but keep adding the cream and whisking – it will all come together!

7.) When the chocolate cakes have completely cooled, you can begin assembling the cake. On one of the chocolate cake rounds, spread the Oreo cheesecake mixture completely on top in a thick even layer. Place the other chocolate cake round on top, gently pressing so the cake comes together at each layer.

8.) Holding the bowl with the chocolate ganache about 4 inches above the cake, pour it right onto the centre of the top layer of the cake. It will pool and spread out, dripping down the sides of the cake.

9.) Place the entire cake into the fridge. This will allow the Oreo cheesecake to further set, and it will cool the ganache and allow it to set. After about an hour in the fridge, you can remove the cake and do any further decorating you want. I went with basic swirls of whipped cream and a sprinkling of chocolate chips I had leftover from the ganache.

10.) Serve and enjoy!

Mexican Stuffed Chicken

Originally published on January 21, 2017

I’m going to be honest with you. I’m not a huge fan of chicken breasts. I know, I know, the white meat is preferred by many, and KFC will even charge you extra if you ask for a bucket of “all-white” meat. But chicken can already be somewhat boring and when you stack up a bunch of unimpressive bland chicken breasts against some really great chicken thighs that are fatty and packed full of flavour, there’s really no comparison for me. That is, until you stuff them.

Stuffed chicken breasts really can turn something fairly mundane into something very exciting – and you can stuff them with anything you’d like. I’ve done avocado, mushrooms, spinach – even pistachios! This version combines sweet bell peppers with spinach and mozzarella, and dusts the top of the chicken breasts with homemade taco seasoning.

Delicious! And so easy too.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cups packed baby spinach
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper, plus a pinch
  • 1 teaspoon salt, plus a pinch

Directions:

1.) Preheat oven to 400 degrees Fahrenheit. Pat chicken breasts dry with paper towel and set aside.

2.) Heat one tablespoon of olive oil in a skillet set over medium heat. When hot add red and green pepper. Cook for 3 minutes, just until soft, then add spinach. Add a pinch of salt and black pepper, stir, and cook just until the spinach is wilted. Set aside.

3.) In a small bowl combine the chili powder, cumin, paprika, garlic powder, crushed red pepper flakes, onion power, oregano, 1/2 teaspoon black pepper, and 1 teaspoon salt. Mix together well.

4.) This is when you need to cut into the chicken. Many people decide to cut into the thick side of the breast, because that’s where the most meat is. However, I have found that when doing this, it’s harder to control the knife and it’s very easy to slice through the breast without actually creating a pocket. Because of this, I like to start my cut on the thinner side of the chicken. Your knife won’t cut through because you’re actually going into thicker meat, not thinner. Use a good paring knife, and confidently slice a pocket into the chicken breast. Start at one end of the thinner side, push the knife in gently, and then work your knife around the inside of the chicken breast, towards the back and then to the other side of the chicken breast.

5.) Stuff chicken breasts with 1/4 of the mozzarella cheese each. Then add the bell pepper and spinach mixture. Once each chicken breast is stuffed, place on a baking sheet.

6.) Using the remaining one tablespoon of olive oil, brush each chicken breast with it. Then generously sprinkle on the taco seasoning.

7.) Place the chicken breasts into the preheated oven and cook for 30 minutes, until the tops are browned and the chicken is hot throughout.

8.) Remove from chicken and allow to rest for 5 minutes before slicing or serving.

Tie Dye Cake

Originally published on January 26, 2017

We had a birthday around these parts earlier this month! My older daughter turned 11. 11! How hard is that to believe? Well, probably not so much for you, but for us it just didn’t seem right. The whole time flying by, etc. etc. But I digress, because I’m actually not posting about how life is racing by before my very eyes. No. I wanted to talk to you about cake.

Birthday cake has been getting pretty crazy in this house. It all started one year ago, when I wanted to do a throwback Jelly Bean Cake that my grandma always made me as a kid. Then it continued on with a Cheesecake Stuffed into Chocolate Cake for my hubby. And when it was time once again for that same daughter to sit down to a special birthday cake, she came to me, complete with picture and all, telling me this was the cake she wanted this year. A Tie Dye Cake.

I wasn’t too worried about it at first. I mean, I handled that chocolate/cheesecake thing pretty well, and this one didn’t look much harder. But it is. That cake is so damned light that the first time I picked up a layer, it broke. Right in half. And I cursed. And then I started making another, smaller cake.

Smaller layers are important here; I ended up using a 6″ cake pan because the cake simply doesn’t have the ‘oomph’ needed to be picked up, placed down, and tinkered with, unless the cake is already quite small to begin with. So go small, and you shouldn’t run into any problems. The cake is super light, making it so, so yummy, and the decorating is a breeze. Especially if you cheat and by canned frosting, like I did.

Ingredients:

For the cake:

  • 1 box white cake mix
  • 1 1/4 cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry 
  • 2 cups boiling water 

For the decoration:

  • 2 12-ounce cans whipped icing 
  • Colored decoration icing: yellow, orange, red, purple, green, blue 

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly spray 2 6-inch round cake pans with non-stick cooking spray (or lightly coat in oil).

2.) In a large mixing bowl, beat together cake mix, water, oil, egg whites and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes.

3.) Divide batter evenly into the prepared pans and bake in the oven for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and let sit in pans for 10 – 15 minute before turning over onto wire racks to cool completely. Trim off the tops of the cakes to make a level surface.

4.) Place 1 tablespoon of each flavour of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cake, splash the different gelatin all over the cakes. Cover cakes separately with plastic wrap and refrigerate for 3 to 4 hours.

5.) Remove cakes from fridge. Unwrap and place 1 cake on plate or cake stand and spread with white icing evenly on top. Place the second cake on top and finish icing the cake, top and sides, with white icing. Randomly place big dollops of the colored decorated icing all over the iced cake. Using a small rubber spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

6.) Serve and enjoy!

.

Smaller layers are important here; I ended up using a 6″ cake pan because the cake simply doesn’t have the ‘oomph’ needed to be picked up, placed down, and tinkered with, unless the cake is already quite small to begin with. So go small, and you shouldn’t run into any problems. The cake is super light, making it so, so yummy, and the decorating is a breeze. Especially if you cheat and by canned frosting, like I did.

Ingredients:

For the cake:

  • 1 box white cake mix
  • 1 1/4 cups water 
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry 
  • 2 cups boiling water 

For the decoration:

  • 2 12-ounce cans whipped icing 
  • Colored decoration icing: yellow, orange, red, purple, green, blue 

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly spray 2 6-inch round cake pans with non-stick cooking spray (or lightly coat in oil).

2.) In a large mixing bowl, beat together cake mix, water, oil, egg whites and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes.

3.) Divide batter evenly into the prepared pans and bake in the oven for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and let sit in pans for 10 – 15 minute before turning over onto wire racks to cool completely. Trim off the tops of the cakes to make a level surface.

4.) Place 1 tablespoon of each flavour of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cake, splash the different gelatin all over the cakes. Cover cakes separately with plastic wrap and refrigerate for 3 to 4 hours.

5.) Remove cakes from fridge. Unwrap and place 1 cake on plate or cake stand and spread with white icing evenly on top. Place the second cake on top and finish icing the cake, top and sides, with white icing. Randomly place big dollops of the colored decorated icing all over the iced cake. Using a small rubber spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

6.) Serve and enjoy!