Banana Cream Soda

It's Sunday Funday!! That means...it's cocktail time folks.

Banana Rum and Cream Soda. That's all you need. May not sound like the greatest combination, but trust me...it's deee-licious! My dad first introduced me to this concoction, which was quite a surprise because he usually does not like any sweet mixed drinks. It's just that good people. All you do is mix Banana Rum and Cream Soda together over ice, and you're good to go. I'll let you decide on the mix ratio ;)

Happy Sunday Funday!

Roasted Broccoli

Ok, this dish is an absolute staple in our house. I make it pretty much every single night. No joke. Danny would never go near broccoli until I started cooking it like this. Now, he can't get enough of it!! I even asked my mom the other day if roasting broccoli somehow takes all the nutritioal value out of it, because it taste just too darn good!! She said no, so we're good to go!

Here's all you do:
Cut 1 crown of fresh broccoli. 1 head is the perfect amount for two people.

Throw it on a cookie sheet, drizzle with a bit of olive oil, sprinkle salt and pepper over it all, toss it up, and bake at 400 or 425 degrees for about 10-15 minutes. The baking time is up to you depending on how done you like it. I never set the timer, I just check on it every few minutes.
It's also great to sprinkle lemon zest over it before baking if you happen to have lemmons on hand...

I actually cook it a little longer than this picture shows. I like it when it gets some of that good crispy black stuff on the ends. mmmmm....

And the great thing about buying fresh broccoli crowns, is they last a while in the fridge! I buy a couple produce bags full every time I go grocery shopping.

Now go try your broccoli like this, you'll be in for a treat!

Chicken Cordon Bleu

I absolutely *love* this dish! It's super easy and extremely delicious. This was Danny's choice for his birthday dinner this year, which works for me!

Ingredients:

• 2 skinless, boneless chicken breasts
• 2 slices Swiss cheese
• 2 slices ham
• 3 tablespoons flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup chicken broth
• 1 teaspoon chicken bouillon granules (or 1 cube)
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

First, pound out your chicken breasts to flatten them out a bit. Put a slice of ham and cheese on each one, and then fold the flap over and pin down with toothpicks.

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.
Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Let it sizzle for a while and eventually it will calm down and you'll be ready to go. Now, put your chicken in the skillet with the ham & cheese side down at first and let the chicken brown. This should take about 2-3 minutes.

Then let the other side brown for another few minutes.

Meanwhile, get your 1/2 cup of chicken broth and mix in you chicken bullion cube. When all sides of the chicken are browned, reduce heat to low and pour in the chicken broth mixture. Cover and simmer for about 15 minutes. Remove the toothpicks and transfer the breasts to a warm plate.

Now, it's time for that sauce! Turn up the heat on the skillet to medium low heat. Add 1 tbsp cornstarch and 1 cup heavy whipping cream. Slowly whisk the cream mixture into the skillet. Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and it's dinner time!

Cookies and Cream Cupcakes

If you like cookies and cream icecream, you will LOVE these cupcakes. I was a little hesitant at first because I'm not a huge chocolate cake fan and I didn't want these to taste like chocolate cake, and believe me...there was no chocolate cake resemblance here. They were pure heaven.

Oreo Batter

• 2 cups flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 and 3/4 cups sugar
• 1 tsp vanilla
• 4 large egg whites
• 1 and 1/2 cups buttermilk
• 1 and 1/2 cups chopped Oreo pieces - yum!

Mix together the flour, baking soda, baking powder, and salt in a medium bowl. In a larger bowl, mix together the butter with the sugar and vanilla. Then, add the egg whites, half at a time. The mixture will go from crumbly to soupy. Add half of the flour mixture and then half of the milk to the butter mixture, mixing until well-blended. Repeat with the remaining halves of each. The mixture should now have a normal cake batter consistency. (By the way, if you don't have buttermilk, just add 1 tablespoon of vinegar to your milk and let it set a few minutes). Now for the best part - stir in your oreo pieces.

Now, pour the batter into cupcake paper-lined cupcake pans and bake for about 20 minutes at 350.

Now while they cool, time to make the frosting!

• 1 and 1/2 sticks butter, softened
• 3/4 cup shortening
• 1 and 1/2 tsp vanilla
• 6 cups powdered sugar
• 3 Tbsp milk
• 1 cup chopped Oreo pieces

First, mix together the shortening, butter, and vanilla. Add in the powdered sugar 2 cups at a time. Then, add in the milk, and mix until well-blended. Finally, mix in the Oreo pieces....mmmm....

Now spread on and enjoy!

Gorgonzola Pasta

Let me start by saying this is Danny's favorite pasta dish. It's definitely the richest and creamiest pasta out there....so fair warning.

Here's what you'll need:

• 1 lb (1 box) pasta of your choice....(I like to mix it up with a couple different kinds of pasta, but that's just me)
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup cream
• 8 ounces Gorgonzola, cut into small pieces
• Pepper, to taste
  

Heat water to a boil for pasta, salt water and cook pasta to al dente.
Heat butter in a large sauce pot. Add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream.

Bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Sprinkle in your black pepper then toss in your pasta and serve and enjoy!

Pina Colada Cupcakes

I found this recipe and knew I had to try it, as there's nothing I like more than a good Pina Colada. On the beach. In Mexico.

• 1 cup flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup butter, softened
• 1 scant cup sugar
• 2 egg whites
• 1 Tbsp pineapple juice
• 1 Tbsp rum - I used pineapple rum and let the Tbsp spill over a few seconds :)
• 3/4 cups buttermilk
• 1 to 2 tsp coconut extract (optional, but definitely recommended)

If you want to add a handful of shredded coconut, go for it...I don't particularly care for shredded coconut so I didn't use any...I decided to use coconut extract instead.

Now on to the rum frosting:

• 3/4 sticks butter, softened
• 3/8 cup shortening
• 3/4 tsp vanilla extract
• 3 cups powdered sugar
• 1 Tbsp rum - again, I used pineapple rum and let it spill over ;)

I also added about a tsp or two of coconut extract to the frosting...definitely worth it!

For the cupcakes (makes 12 by the way), mix together the flour, baking soda, baking powder, and salt in a medium bowl. In a large bowl, mix together the butter, sugar, pineapple juice, and rum. Add your egg whites. Add half of the flour mixture and then half of the buttermilk to the butter mixture, until well-blended. Repeat with the remaining halves of each. Pour into your cupcake pan and bake at 350 for about 20 minutes.

To make the icing, mix together the shortening, butter, and vanilla. Add in the powdered sugar and rum, and mix until well-blended.

Ice and enjoy!

Sugar Cookies

Ok so my new obsession has been sugar cookies. It all started when my mom came in town for the weekend and we baked and decorated sugar cookies ALL weekend. No joke. We worked Saturday night until 2am. *worked*....hah. We were on a mission to find the perfect sugar cookie and the perfect icing. After much taste testing, here's what I'm sticking to:

Vanilla-Almond Sugar Cookies

• 3 cups flour
• 2 tsp baking powder
• 1 cup sugar
• 2 sticks butter
• 1 egg
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure almond extract

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined. Roll onto a floured surface and cut into shapes. Place on baking sheets (no need to spray the cookie sheet!)and bake for 10-12 minutes at 350. Let sit a few minutes on the sheet, then transfer to a cooling rack.

And now the wonderful ICING recipe:

• 1 cup confectioners' sugar
• 3 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract

In a bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. I'll also add a splash of more milk or almond extract to thin the icing down if needed. I usually go with the almond because I absolutely LOVE almond extract. If you touch the icing with your finger tip, you want it to hold a peak for about 10 seconds, and then flatten down. Divide into separate bowls and add your food colorings!

Now to decorate, you can either use the little plastic bottles they sell at craft stores on the baking isle, or you can use icing bags and pipes. I use both. If you use the bags, make sure you have a #1 or #2 tip, otherwise the icing is just going to pour out the tip and make a mess. Trust me. I know.

Now when you're decorating, just outline your cookie, let it dry, and then "flood" the desired area in with more icing. Happy baking!
Just for fun, here's a snapshot of a few of the hunded cookies that came from my mom and I's weekend...