Noah is already 1?!?!?

I can't believe the little Noah bear is already a year old. He is growing so much and fast becoming the cutest little man ever! I was lucky enough to be the one to make his first birthday cake. He loved it once he figured out how to stuff it in his face.

Noah's #1 cake:

Noah's guests' cupcakes:

Noah getting his cake on:

Sarah's Shower

One of my Aunt's co-workers is getting hitched. She asked me to make a shower cake, in a day. Yes like she requested it Monday afternoon and wanted to pick it up on Tuesday night. I tend to work best under pressure, so I said sure. I am very pleased with the results. This is also my first time using fondant.

Happy # 6 Grace!

The Baking Bailey is actually making cakes for people other than her husband! The shock, I know! My cousin's daughter Grace turned the big 6 on November 15th. She had a princess party. My cousin, Gail, asked if I wanted to make her cake for her and of course I did. I made a giant cupcake and 2 dozen cupcakes for her friends.

Here is Grace with her cupcake:

Spicy Orange Garlic Shrimp

The Pioneer Woman is one of my favorite blogs. She is funny and makes some of the best looking food ever. When I saw this recipe I knew Mike would love it. It is super simple too. We liked it so much we have it twice in one week.

From: Pioneer Woman

(Frozen) Raw Shell-On Shrimp (I used about 16)
3/4 cup Good quality Orange Juice
2-4 Cloves of Garlic (I used 4)
3 Tablespoons Salted Butter
1/2 teaspoon Ground Cayenne Pepper
1 teaspoon Old Bay Seasoning

Thaw and peel the shrimp. Run the frozen shrimp under cold water for a few minutes, then peeling away the outer shell. Dry the shrimp with a paper towel. Slice the garlic thin and add to the orange juice. Add the cayenne and old bay and stir. Melt 2 tablespoons butter in a pan. Throw the shrimp in and cook for about a minute and flip. Once the shrimp are nice and pink remove them from the pan. Leave the pan on the heat and allow to get really hot. Add the orange juice mixture. Add the final tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring. The sauce will thicken. Once the sauce has thicken add the shrimp back into the pan. Coat the shrimp in the sauce. And that is it. We had ours over rice. SO good.

Macaroni and Cheese

Oh my this macaroni and cheese recipe is SO good and oh so easy. This recipe is super creamy and cheesey and took less than an hour and we have plenty of left overs. Giada De Laurentiis doesn't let me down often.

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Preheat the oven to 450 degrees F. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Super Simple Chili Verde

Chili Verde is my favorite Mexican food right after margaritas. I love it more than a person should. It seemed simple enough to make after I asked a co-worker how to do it. She told me there is a hard version and an easy version. I opted for the easy version and it is pretty darn good. This is a very easy weekday dinner.

2 to 2.5 pounds pork or chicken (pork roast)
1 medium onion
2 cloves garlic (or more if you love garlic like me)
1 16 oz bottle of salsa verde (I used La Victoria brand)
1/2 cup water
Salt and pepper

Cut the pork into bite size cubes. Season pork with salt and pepper. Brown pork in a skillet. Slice onion thin and mince garlic. Next through browned pork, onion, garlic, salsa verde, and water in large pot. Cover and simmer for at least an hour stir occasionally. The longer you let it simmer the better it gets. I find it perfect after about an hour and a half. I top with jack cheese or sour cream, YUM!

Quintuple Chocolate Brownies

I recently bought Dorie Greenspan's book Baking: From my home to yours. It is baking porn for me! The book is full of tons of awesome looking recipes. I bought it on Amazon for less than 10 bucks, well worth the money. I joined some ladies online in picking one recipe a month and posting results. This month was the Quadruple Chocolate Brownie. They are insanely chocolaty and oh so good. I didn't add nuts and I left out the coffee because I wanted to, so there. My tips are in red.

Brownies:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick unsalted butter
3 ounces unsweetened chocolate coarsely chopped
3 ounces bittersweet or semi-sweet chocolate, coarsely chopped
2 tbs strong coffee (I left out)
1 cup sugar
3 large eggs
1 tsp vanilla extract
6 ounces milk chocolate, coarsely chopped or 1 cup store-bought milk chocolate chips (I used chips)
1 cup chopped nuts (I left out)


Glaze:
6 ounces premium quality white chocolate, finely chopped or 1 cup store bought white chocolate chips (I used chips)
1/3 cup heavy cream

Center a rack in the oven and preheat the oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt. Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted-you don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes. (I melted the butter and chocolates in the microwave for about 2 minutes because well I am lazy.)

Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously-you don't want to add air to the batter-and don't be concerned about graininess. Next, stir in the eggs, one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you're not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and the nuts. Scrap the batter into the pan.

Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.(I would wait longer) Turn the brownies out onto a rack, peel away the foil and place it under another rack-the foil becomes the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely. (I would have left the foil on to put the glaze on to keep the glaze from running all over)

Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. (I used the microwave for this too) Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth. Hold a longer metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and using the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze. (I would cut into SMALL pieces because a couple bites will put you in a brownie comma)

Strawberry Strata

I had no idea what a strata was before I saw Giada De Laurentiis make one the other day. It looked like bread pudding and Mike said he thought it looked good. I gave it s try and it is really a cross between a French toast bake and cake. I topped it with homemade whip cream. It was good and different.

4 ounces cream cheese, room temperature (about 1/2 cup)
4 ounces ricotta cheese, room temperature (about 1/2 cup)
8 eggs
2 cups milk
1 cup frozen strawberries, thawed and drained (about 10 ounces)
1/2 cup honey, warmed
1 teaspoon ground cinnamon
1 (12 to 16-inch) ciabatta loaf, crust removed and cut into 1-inch cubes

Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.

Mock Fried Rice

I have recently started eating low carb and low sugar. For me it is proving to be very effective for losing some weight. Last night I made "fried rice" I was a little worried about mom and Mike liking it but they loved it. Even my dad ate some (shocking, really) SO good! This recipe says it serves 4 but I think it is more like 2 so double it up.

1/2 head raw cauliflower (grated- I used a food processor)
3 green onions sliced (white and greens separated)
1 clove garlic minced (I probably used 3)
1/2 teaspoon ginger minced
3 tablespoons soy sauce
3 eggs beaten
Olive Oil
Any cooked meat you like ( I used chicken but you could use beef, pork, shrimp, etc)

Coat the bottom of a large skillet with olive oil. Saute white parts of onion and garlic for 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy sauce, ginger, green parts of onion and meat (if you are adding meat). Push "rice" mixture to one side add beaten eggs. Mix eggs and "rice" together. Once the eggs are no longer wet you are done. Grab and fork and get to it!

Croissant French Toast

I love French Toast more than a normal person should. I made this one night when I wanted French Toast but had no bread. I did have a croissant. So this is what came about. This is for one person so just multiply for the number of people you are making it for.

1 croissant
1 egg
1 teaspoon sugar
Splash of milk couple drops of vanilla or any flavored extract you like
You can add cinnamon if you like I just didn't have any.

Crack the egg in a bowl big enough to fit the croissant in and whisk egg. Add sugar, milk and vanilla and mix together. Slice croissant horizontally into 3 slices. Drip the slices into the egg mixture, coating both sides. Place in hot butter pan. Cook on each side 2 to 3 minutes or until the egg is no longer wet. Top with powdered sugar and warm syrup.

Soda Cupcakes

I saw a similar recipe on Pepper Please. I thought I could make them a little bit my own by using Rootbeer and orange cream soda.

1 box of vanilla cake mix
1 can of Rootbeer or orange cream soda
1 tablespoon of margarine
Milk
Powdered sugar
3 drops of Rootbeer concentrate or orange extract

Pour the box of cake mix into a bowl and add the can of soda. DO NOT add the eggs, oil etc. as directions on the box state. Bake as directed on the box. Allow to cool. Combine margarine, icing sugar, milk, concentrate/extract to make the icing. I used 1 tablespoon melted butter, 1 tablespoon milk, and about a teaspoon of which ever flavoring you choose and add in the powdered sugar until you get a consistency/flavor you like. Mine turned out more like a glaze which made the cakes look fancy.

Breakfast Casserole

I have wanted to make a breakfast casserole for a while and my office was having a birthday party breakfast so I thought it was the perfect time. This can be made is about a million different ways and all would be awesome. Basis: bread, meat, eggs, cheese. I made it as neutral as possible but if I was making it for myself I would have added a couple veggies like asparagus and onion.

4 store brought croissants (you can use biscuits, rolls or bread)
8 eggs
1/2 c milk
1/2 pound bacon, cooked and chopped (any breakfast meat would be good or none if you like that scene)
8 oz grated cheddar cheese (yes that is a lot of cheese=)
Salt and pepper

Butter the baking pan. Cut or pull the croissants into bit size pieces. Crack eggs in a bowl and salt and pepper as you like and whisk. Sprinkle chopped bacon over croissants. I also spread a little cheese over the croissants. Pour eggs over everything. Sprinkle the rest of the cheese over the top. Cover with foil and back at 350 degrees for about 20 mins or until the eggs are set up and not running in the pan. I refrigerated and heated back up the next day in a toaster over for about 20 mins. There were no left overs at work.