Chicken with Artichokes, Onions, Potatoes and Rosemary

The autumn weather has inspired an array of comfort food recipes into my kitchen. Even though we haven’t seen any sign of snow yet, my internal clock is craving hot oven roasted meals. In an effort to stay out of restaurants until my trip to Miami to see the Eagles massacre the Dolphins, I am challenging myself to everyday in-house cooking. This might seem very easy to some people, but somehow things always comes up, don’t they? This challenge will also, hopefully, keep my weight down and give you all more ideas for your own kitchens.

The rosemary chicken with artichokes recipe that I have chosen can be described as the true meaning of comfort food. It is extremely easy to make as the oven does all the work for you. Assemble all these simple ingredients and be amazed by the warm aromas filling your home. This is my first time cooking with artichokes and I was a bit sceptical of how they would turn out. But they give the dish a buttery tender flavour that complements the potatoes and chicken perfectly. I suggest serving this recipe with a side salad or even on a bed of rice for a late Sunday lunch.

Xo Dom Appetit!

Chicken with Artichokes, Onions, Potatoes and Rosemary

Taken from: Two Greedy Italians

Prep Time: 10 mins

Cook Time: 1 hour

Tools Needed: cutting board, knife, measuring spoons, large roasting dish

Ingredients:

8 small artichokes prepared and quartered (you can use those in water not brine in a jar)

6 skinless chicken legs with thighs cut apart

1 large white onion chopped

8 small red potatoes, scrubbed and cut into chunks

2 tablespoons of rosemary needles (2 sprigs) keep a few additional sprigs for garnish

6 tablespoons of olive oil

Salt and freshly ground black pepper

Directions:

1)      Preheat the oven to 400 F

2)      Put the chicken pieces, artichokes, onion and potatoes into a large roasting dish. Sprinkle with rosemary needles, drizzle with olive oil and season with salt and pepper. Mix well with your hands so that every piece of meat is coated well.

3)      Put into the preheated oven for 30 mins. Take out, mix all the ingredients together well, using a spoon, and return to the oven for another 30 mins. Chicken should be cooked through and the potatoes should be tender. Serve immediately with a few sprigs of rosemary and a simple green salad.

Cod with an Olive and Sun-dried Tomato Crust

My seafood addiction has catapulted in the last month. Partly inspired by my trip, but mostly due to the fact that I believe I am going bald. I truly have a complex of losing my hair and must intake all the omega-3 fatty acids possible. I know this sounds ridiculous as I have a full set of hair, but I am telling you, any preventive measures help. Our friendly finned friends carry more than enough fatty acids to keep my hair shiny, strong and keep my complex on the DL. Let’s not forget how tasty and versatile a nice thick steak of fish can be. I usually find myself flirting with red tuna or salmon and sometimes the occasional trout, but this white fished recipe really caught my eye.

The beauty of cod not only lies in its versatility, but it is also one of the least fishy tasting fish (for those of you who are “difficult” eaters). It is a white, light, flaky poisson that goes well with just about everything. If you find cod a bit expensive, you can purchase his cheaper but just as tasty cousin: Pollack or Sole. This recipe was taken from my “Two Greedy Italians” recipe book and appealed to me as the chefs mentioned this as the new way of cooking fish in Italy. The flavors were just right with the tang from the sun dried tomatoes and the slight bitterness of the black olives. I gobbled the whole flank down with no thought of a side dish. Yes, it was that good ;)

Xo Dom Appetit!

Merluzzo In Crusta! Cod with an Olive and Sun-dried Tomato Crust

Taken from: Two Greedy Italians

Prep Time: 20 mins

Cook Time: 15-20 mins

Tools Needed: food processor (or knife and cutting board), measuring cups and spoons, large ovenproof baking dish

Ingredients:

60 grams sun-dried tomatoes
40 grams black olives
100g stale bread (or bread crumbs!)
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
4 cod fillets (I used one large fillet)
2 tablespoons extra virgin olive oil
1 tablespoon of white wine

Directions:

1) Preheat the oven to 400 degrees F. Place the sun-dried tomatoes, olives, bread and parsley in a food processor and whiz until the mixture resembles breadcrumbs (or chop!). Season with salt and pepper to taste and set aside.
2) Sprinkle a little salt over the cod fillets and place in large ovenproof dish. Pour over the olive oil and white wine and bake in the oven for 5 mins. Top with the breadcrumb mixture, return to the oven and cook for a further 10 mins, until the breadcrumbs are golden and the fish has cooked through. Serve with a side of your favorite greens! Makes 4 servings.

Steamed Mussels in a Red Wine Sauce

After a two week dream getaway to the splendid but oh so dear Cote D’Azur, I was welcomed back to my cozy kitchen exceptionally inspired and only a few pounds heavier. I could now understand the hype surrounding the French Riviera and I promise you that it is NOT an exaggeration. The people, the art, the beaches, and most importantly: the food. They have a beauty and culture that they can truly call their own. There is no escaping the playful scents from each colourful eatery along the famous Promenade des Anglais. The culinary delight in Nice was unbeatable.  If you ever have a chance to visit this French gem, please take the time to walk through Old Nice and take in all the diverse heavenly spices and aromas. Speaking of spices, every little city on the coast held their own daily spice markets that sold everything from rose bud teas to black volcano salts. My one sole regret from this trip was that I opted out of a Nice one-on-one culinary adventure and wine testing. Oh well… saving it for next time!

On my last night, I was craving pizza. Not sloppy domino’s style pizza, but sweet, chewy, fresh seafood, wood-burning oven pizza. And I received just that! We were lucky enough to sit on the terrace right by the fire oven inhaling all the pizza scents. I ordered the most delish mussels pie. It was loaded with colossal chunks of fresh garlic, wild mushrooms, the greenest parsley and the mother lode of mussels. So when I saw two pounds of mussels on sale at Provigo my mouth began to salivate. I am used to white wine sauces with my moules but there is no fun in monotony. My sister and I stumbled upon a simple red wine recipe that could easily be sopped up with a warm crusty baguette or steamed cauliflower (healthier “white” option).

Xo Dom Appetit!

Steamed Mussels in a Red Wine Sauce

Adapted from: FOOD

Prep Time: 10 mins
Cook Time: 6 mins

Tools Needed: large sauce pan and cover, large wooden spoon, cutting board, knife, measuring cup and spoons, colander

Ingredients:

2 lbs of live mussels

3 cups of merlot (or any red wine lying around the kitchen)

4 tablespoons of butter

2 fresh green onions (diced)

1/8 cup of red pepper flakes

3 garlic cloves (diced)

2 tablespoons of fresh lemon juice (or lime!)

2 large fresh tomatoes (diced)

1 tablespoon of dried oregano

Salt and Pepper to season

Directions:

1)    Scrub mussels and agitate in colander (2-3 mins). Remove any mussels that are still open. Set aside
2)    In the large saucepan, bring butter and wine to a boil then reduce to medium heat. Add green onions, red pepper flakes, and garlic. Stir often until volume reduces to half. Return heat to high and add tomatoes, lemon juice, and mussels. Stir once and cover with lid. Boil 2-3 mins
3)    Remove from heat and throw out any mussels that have not opened. Serve immediately with a slice of crusty bed or home fries

Avocado Chocolate Pudding

I am well aware that the concept of mixing avocado and chocolate together might repel a few of you away from this blog entry. Nevertheless, I have built up the courage to share this beneficial dessert option.  My brother’s wife was kind enough to introduce me to this healthy chocolate pudding alternative without sacrificing taste or texture. Let’s face it, the reason we eat pudding is for the rich, silky smooth flavors that easily satisfy every chocolate lovers’ taste buds.

Now for some convincing! In case you haven’t already skipped down to the recipe, avocados are available year round and easily accessible at your local supermarket. I prefer purchasing them at Farmers’ Markets as you can purchase them for next to nothing, and they are usually ripe for the picking. Their creamy texture has given them the top spot in my books for culinary versatility. Not to mention that they are packed with fiber (keeping you fuller longer), vitamin E, and antioxidants that will keep those pretty eyes of yours protected. So instead of grabbing a snack-pack pre-packaged pudding, why not give this choco-avocado delight a try?

Xo Dom Appetit!

PS. this recipe makes about a cup, but after 3-4 tablespoons your craving will be satisfied!

Avocado Chocolate Pudding

Prep Time: 10 mins

Tools needed: small smoothie blender (or food processor), measuring spoons and cups, cutting board, paring knife

Ingredients:

2 ripe avocados (pitted and peeled)
4 tablespoons of cocoa
3 tablespoons of honey
2 tablespoons of water

Directions:

1)  Pit and peel avocados and throw into blender. Add water, cocoa, and honey. Blend until all items are smooth (you can add more honey to make it as sweet as you please!)

 

Edamame Succotash

This past weekend I made a promise to myself to be more proactive with my cooking and overall health. This could have been triggered by a Saturday night binge including a slice of 99 cent pizza, terrible Chinese take-out, and PC’s new pepperoni pizza bites with garlic dipping sauce (not the wisest choice). My grand idea of Sunday detoxification from those nightmarish calories included 90 minutes in the torture chamber of Bikram Hatha Yoga. For those of you who are not familiar with this practice, let me fill you in. Picture this: holding 26 different positions for two minutes at a time in a 40 degree room, with no way out. Our instructor, who has the tightest abs I have ever seen, mandated that we were not to leave the room at any point during the class. Her explanation, “to not disturb the others’ practice”. I reckon, it is much safer to have my sister and I feeling roller coaster nausea, near black out state, begging for this moment to end… and yes, I will be returning tomorrow for round two.

After experiencing this toxin releasing stretch-fest, the last thing I could think of is putting more junk in my body. I was craving something refreshing without sacrificing any taste. So I quickly filtered through my latest copy of the Food Network mag, and stumbled across this amazing Edamame salad recipe. It includes my favourite fresh veggies: corn, red peppers, red onions, and ….Applewood-smoked bacon. Ok, I know that it is a bit of a cheat, but it adds such amazing flavour to the mix and can be substituted for chicken or turkey bacon. Now for the nutritious side, the Japanese Edamame bean is packed with protein, high in fibre, omega-3 fatty acids, and above all, is loaded with flavour. Don’t be afraid to add any extra ingredients to this perfect side dish and call it your own.

Xo Dom Appetit!

Edamame Succotash

Taken from: The Food Network

Prep Time: 15 mins

Cook Time: 5 mins

Tools Needed: measuring cups and spoons, large skillet, cutting board, paring knife, spatula

Ingredients:

2 tablespoons of toasted sesame oil
½ cup finely diced red onion
1 teaspoon of minced garlic (I chopped 3 garlic cloves! Delish!)
2-3 strips of applewood-smoked bacon, finely chopped (1/3 cup)
1 cup of frozen Edamame (thawed)
½ cup of fresh corn kernels, from 1 small ear
¼ cup small-diced red bell pepper
Salt and freshly ground white pepper

Directions:

1)      In a large skillet, heat the sesame oil over medium heat. Sauté the onions and garlic until softened (2 mins). Add the bacon and cook until it begins to crisp (5 mins), drain some of the fat.
2)      Add the Edamame, corn and bell pepper and sauté for 2 to 3 mins. Season with a dash of salt and pepper. Remove from heat and serve hot. Makes about 2 cups.

Apple Dumplings

When I think dumplings, Sunday Dim Sum always comes to mind. Dim Sum brunch is a mix between a la carte and buffet style cuisine and is always a memorable quest. You enter the event starving and greedy for any and all treats hiding in each bamboo basket presented to your table. The hustling of the elder Asian women pushing their goods onto your table is a scene everyone must experience. They possess unbelievably competitive drive. I often wonder, are they on commission?! Nevertheless, they provide you with the comfort of fried or steamed dumplings that leave you overly satisfied, wishing that you stopped after that first serving. A lesson that is never learned…

This dumpling recipe is a bit unconventional as it includes fruit and a splash of mountain dew. Yup, I made a double take on this ingredient as well. Pop on apple dumplings? What an absurd idea...I had to try it. I still feel a bit uncomfortable with the fact that I drenched my dessert with soda, but the aroma filling my home begged to differ. The sinful cinnamon scents twirled around my kitchen as the dumplings crisped to a light brown gold, releasing the sweet, slightly tart taste of apples. Not calorie wise, but well deserved, and as simple as it gets.

Xo Dom Appetit!

Apple Dumplings

Adapted from: Apple Dumplings (I split the recipe in half! Makes 8 delicious dumplings!)

Prep Time: 10 mins

Cook Time: 35 to 45 mins

Tools Needed: 9 x 13 baking dish, cutting board, measuring spoons and cups, paring knife, small saucepan, wooden spoon

Ingredients:

2 large granny smith apples sliced thinly (peeled and cored)
1 can of crescent roll dough (pillsbury)
1/2 cup of butter
3/4 cup of white sugar
1 teaspoon of ground cinnamon
1/3 can of Mountain Dew

Directions:

1) Preheat oven to 350 degrees F. Grease baking dish
2) Seperate crescent roll dough into triangles. Roll thinly sliced apples in crescent roll dough starting at the smallest end. Pinch to seal and place into baking dish
3) Melt butter in a small saucepan and stir in cinnamon and sugar. Pour over the apple dumplings. Pour the Mountain Dew over the dumplings and bake for 35 to 45 mins (until golden brown)

Gazpacho with Avocado Toast

It has become an exhausting feat, to cool down in this sweltering heat. But I refuse to complain, as I have been waiting eight long, dispiriting months for these scorching sleepless summer nights. I am one of those few unfortunate souls living in North America that does not own an air conditioner. To make matters worse, I live in a particularly sketchy neighborhood where opening my window at night is not an option. One can only imagine what my kitchen must feel like…

This is why for dinner this evening, I resorted to a refreshingly, light Gazpacho to be enjoyed in my plus 40 degree apartment. For those of you who are not familiar with Gazpacho, I believe it is about time that you get yourself acquainted! It is a simple tomato based soup with raw chopped vegetables (cucumbers, red peppers, tomatoes, coriander, garlic, red onions). Despite its lack of depth, this cold soup is full of flavor and nutrients. Its origins are said to be from Spain, but you may recognize this tasty soup from many Italian menus. The soup only gets better with age, so be sure to let it sit a day or two in the fridge to allow the ingredients to unify. I suggest serving this with freshly baked sunflower and flax seed bread topped with fat slices of avocado. Don’t forget to sprinkle with salt.

Xo Dom Appetit!

PS. Why not spice it up by adding chopped jalapeno for that extra bite? Just don’t forget a dollop of sour cream to cool things down!

Gazpacho

Adapted from: Barefoot Contessas Cookbook

Prep Time: 20 mins

Tools Needed: large mixing bowl, food processor, large mixing spoon, measuring cups and spoons, cutting board, knife

Ingredients:

1 cucumber (halved, do not peel)
2 red peppers cored and seeded (I used 1 orange pepper)
4 tomatoes
1 medium red onion
3 garlic cloves, minced
3 cups of V8 tomato juice (low sodium)
¼ cup of white wine vinegar
¼ cup of good olive oil (I used my lemon infused olive oil from Sorrento!)
½ tablespoon of Kosher Salt
1 teaspoon of freshly ground pepper

Directions:
1)      Roughly chop the cucumbers, bell peppers, tomatoes, coriander, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped (make sure to not over process)

2)      After each vegetable is processed, combine into large bowl and add garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and ensure to chill in fridge before serving. Like I mentioned above, the longer it sits, the better.  

Housewives’ Chicken in White Wine and Vinegar

My colleagues surprised me yesterday with a belated B-day gift (yes, my birthday is typically a week-long event) and I was quite impressed with their choice of purchase. They presented me with the most appealing rustic Italian cookbook titled: Two Greedy Italians {you might recognize them from their sitcom on BBC}. It was such a genuine gift that I had to take the night off and browse through every single colorful recipe.  There is something exciting about two traditional, authentic, brawly Italian men, creating full succulent simplistic meals (within minutes), that appeals to almost anyone’s appetite. 
 

One recipe that really caught my eye was the Housewives’ Chicken in White Wine and Vinegar. Despite the sexist connotations behind this title, the minimalism of the ingredients was just what I needed for the night. The results were quite surprising considering the lack of effort on my part. The chicken was extremely juicy and tender. It literally melted off the bones with a light citrus flavor allowing the cloves and peppercorn to shine through. The origin of this recipe (per our big boy authors), is that “housewives” would combine all the ingredients to marinate in the morning and leave to go work in the fields all day….only to come back home and serve this no fuss flavorful meal to their loving husbands and children. These women seemed to do it all, and almost certainly the dishes too. Well, times have definitely changed! Goodbye field working wifey’s and welcome the Real Housewives of Orange County!

Xo Dom Appetit!

PS. Serve this on a bed of jasmine rice! Yum Yum!

Housewives’ Chicken in White Wine and Vinegar

Taken from: Two Greedy Italians

Prep Time: 10 mins

Cook Time: 50 mins ( I let mine cook for 1.5 ours…)

Tools Needed: large skillet and lid, cutting board knife, measuring cups and spoons

Ingredients:

1.2 kg of chicken pieces (I used legs and thighs, brown meat is the juiciest!)
600 ml of white wine
3 tablespoons of white wine vinegar
2 shallots finely sliced
2 carrots roughly chopped
1 celery stalk roughly chopped
4 bay leaves
1 green onion
2 cloves
10-15 peppercorns
40 g of butter
4 lemon slices
Salt

Directions:

1)      Place all ingredients into a large saucepan or casserole. Bring to a boil, lower the heat and cover with a lid, but not completely, so some of the steam can escape. Cook gently over low heat for about 50 mins, turning halfway through, until the chicken pieces have cooked through and are golden brown on all sides and the liquid has been absorbed. Remove from the heat and serve with rice.

Dreamy Strawberry Shortcake

Last weekend was my birthday and I was fortunate enough to spend it with my closest friends and family. I felt like I was six years old again, being overly spoiled with attention and copious amounts of energy not knowing who to turn to first.  I also indulged a bit too heavily in four extremely rich cakes and plenty of unnecessary greasy finger foods. But, I am happy to share with you that I finally received the juicer and bread maker I had been begging for (stay tuned for some fresh bread recipes)! Most ladies my age ask for lavish jewelry or spa days, but I’ll almost always prefer nicely gift wrapped luxurious kitchen appliances.

Just in case I didn’t greedily devour enough sweets this weekend, I decided to put my leftover strawberries to good use and bake up a dreamy, extra creamy, Strawberry Shortcake. Of course, I had to go big or go home, and pick a recipe by Paula Deen, the Queen of rich, calorie-ignorant desserts. This recipe not only calls for the usual ultra whipped cream, but also daringly adds sweetened condensed milk and the unforgettable, delightful taste of cream cheese. I am warning you now; this dreamy cake should only be made if you are ready to appreciate it fully, for what it is and not for what it isn’t (it ain’t low fat, low cal, no taste, no guilt! lol). It would probably be best to share this one, spoons first with the ladies! Enjoy!

Xo Dom Appetit!

Strawberry Shortcake

taken from: The Food Network's Paula Deen

Prep Time: 15 mins

Cook Time: 5 mins

Tools Needed: medium mixing bowl, medium saucepan, measuring cups and spoons, cutting board, knife, big clear bowl, spoon, electric mixer, rubber spatula, serenated knife,

Ingredients:

1 large Angel Food Cake (bought or homemade)

Custard:

1 package of cream cheese

1 can of sweetened condensed milk (small one)

1 container of frozen whipped topping (thawed)

Glaze:

1 cup of sugar

3 tablespoons of cornstarch (or flour)

3 tablespoons of strawberry gelatin (recommended: Jell-O)

1 cup of water

2 cups of fresh strawberries, cut in 1/2 (keep some strawberries for garnish!)

Directions:

1) Slice cake, using a serenated knife, horizontally into 3 equal layers

2) Custard: mix together cream cheese, condensed milk, and whipped topping in a bowl. set aside

3) Glaze: in a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries

4) Place one layer of the cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with whole strawberries and enjoy! Refrigerates Well :)

Shish Taouk- Adonis Style!

All of you who shop at Adonis know how tasty their Shish Taouk chicken is. There is nothing like it. You probably also know how exclusive their recipes are and that this recipe is nearly impossible to find anywhere, even on the World Wide Web. It’s a savory garlic yogurt sauce marinated chicken cult and only those privy to this information are fortunate enough to share this very classified dish at their table. Sadly, even I could not obtain this sacred authentic Mediterranean recipe. I was now determined to find anything that would be remotely equivalent to the famed Adonis Shish-Taouk style chicken. 

After sitting with a few fellow S-T fans, I was proficient enough to put together an adequate recipe attempt that blew me away and fulfilled my appetite. I am convinced that any Adonis S-T fan would approve of this succulent garlicky BBQ’d chicken and gobble it down in 1 or 2 pitas…not forgetting the tomato and cucumber side salad (which is the essential ingredient to completing this trio). Oh, one last thing… make sure you have breathe mints nearby as this marinade calls for 8 garlic cloves! The more the tastier I always say!

Xo Dom Appetit!

Chicken Shish Taouk

Ideas: Shish Taouk Ideas

Prep Time: 15 mins (at least one hour to marinate)

Cook Time: 25 mins

Tools Needed: large mixing bowl, cutting board, knife, measuring spoons and cups, saran wrap, spoon, fork, BBQ thongs

Ingredients:

16 boneless & skinless chicken thighs

½ cup of olive oil

8 garlic cloves mashed (the more the tastier)

350 ml of plain yogurt

2 tablespoons of white vinegar

1 teaspoon of dried oregano

1 teaspoon of dried thyme

1 tablespoon of fresh lemon juice

Salt and Pepper

Directions:

1) Prick the chicken with a fork and put it in large mixing bowl. Add all other ingredients and mix. Let marinate in the fridge for at least one hour (tastes best if left in fridge overnight).

2) Add to BBQ over medium heat and cook for 25 mins, turning every 5 mins. Check if cooked by cutting a slice in the middle ensuring that chicken is well done. Serve immediately with a pita and side salad

Red Velvet Cupcakes with a Creamy Vanilla Icing

I must confess. This is not my first Red Velvet attempt made this year. I have tried multiple recipes and had almost given up. Between a batch of ultra dry semi-brown cement cakes and a sloppy cheap flavored box mix, it was clearly written in the dough, give it up Dom! But with all the cupcake craze surrounding us through every media outlet, (TLC’s DC Cupcakes, Food Networks’ Cupcake Wars, and not to mention the entire book shelf in Chapters dedicated to Cupcake décor) I had to give it one last try. Turning to my current baking bible: The Complete Magnolia Bakery, I discovered the Red Velvet Cake covered in not too sweet whipped Vanilla Icing.

The fabulous part of this cake is its deep chocolate flavor, disguised in a vivid candy red. When I say Red, I mean stain your fingers and mouth red. Yes, the best kind. When reading the history of this cake, I was impressed at the idea that women would boil and grate beets in order to grasp that deep crimson red that we adore so much. I defaulted to the convenience of food coloring without sacrificing flavor and doused these mini cakes in the fluffiest most delicate icing I have come across thus far.

Xo Dom Appetit!

Red Velvet Cupcakes with a Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 30 mins

Cook Time: 18-20 mins

Tools Needed: 2 cupcake pans, 3 small bowl, sifter, large bowl, electric mixer, measuring cups and spoons, spoon, rubber spatula,

Ingredients:

3 1/3 cups cake flour (not self-rising)

¾ cup of unsalted softened butter

2 ¼ cups sugar

3 large eggs (room temperature)

6 tablespoons of red food coloring (3 small bottles)

3 tablespoons of unsweetened cocoa

1 ½ teaspoons vanilla extract

1 ½ teaspoons of salt

1 ½ cups of buttermilk

1 ½ teaspoons of cider vinegar

1 ½ teaspoons baking soda

Directions:

1) Preheat oven to 350 degrees. Line 2 cupcake trays with paper liners

2) In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 mins. Add the eggs, one at a time, beating well after each addition.

3) In a small bowl, whisk together red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in 3 parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

4) In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Spoon batter into lined cups and bake for 18-20mins, checking with a toothpick (ready when comes out clean). Cool and Ice!

Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 15 mins

Cook Time: 20 mins (30 mins sitting time)

Tools Needed: medium-size saucepan, whisk, waxed paper, large bowl, electric mixer, measuring cups and spoons

Ingredients:

6 tablespoons of all-purpose flour

2 cups of milk

2 cups of unsalted softened butter

2 cups of sugar

2 teaspoons of vanilla extract

Directions:

1) In a medium-size saucepan, whisk the flour into the milk until smooth. Please over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surgace and cool to room temperature (30 mins)

2) In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well

3) Add the cooled milk mixture, and continue to beat on the medium high speed for 5 mins, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less-no longer!) Use immediately