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Tasty

Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014

One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us. Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life. I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall. As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood. Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.

*Mind you, she whipped this up after a long day of pool and sun… and all under an hour! Everyone at the table couldn’t stop raving about it! Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.

Tasty

Birthday Cake

September 25, 2013

I finally checked the second “Summer To Do List” item off my list – bake a layer cake! I used to bake super involved cakes when I was younger, but found it difficult to find the time as I got older. I really enjoy the process… it’s therapeutic to me. So when I found my sister was coming into town to celebrate her birthday, I figured when better than now to break out my apron!?

After many debate about which direction to go in, I decided to create what I deemed a “princess cake.” Basically something your 6 year old self would get a kick out of – vanilla cake, sprinkles, pale pink butter cream frosting… the works!

I doubled this recipe and started with A LOT of eggs, A LOT of butter and A LOT of sugar. I got to stirring, whipping and baking and after a few hours had 3 relatively flat layers to work with (remember to use a large serrated knife or cake knife to slice off the top of the cake to get an even/flat surface when stacking layers). Another tip: use a small amount of frosting to ice your cake initially and let “dry” (as shown in the pictures above). Doing this keeps any crumbs from getting into your final frosting layer.

I only used a couple drops of red food coloring to achieve the pale pink color. I frosted the top and then finished with colored sprinkles. Next I frosted the edges with a spatula (my kitchen is not fully equipped yet!) and then piped around the edges (let’s be honest it was to hide any issues with the “seams”/edges).

I added a few colored candles and we were all set for happy birthday!

Happy birthday Ta!!