September 30, 2015

Teriyaki Chicken and Veggie Bake

Mmmm teriyaki. Teriyaki always reminds me of the teriyaki bowls they used to sell at our middle school during lunch. Man those were good.
This Teriyaki Chicken and Veggie Bake is also delicious and perfectly comforting. It may seem odd that Asian cuisine is comfort food to me, but I grew up eating a few Korean dishes my dad would make after having served an LDS mission there.
The chicken is baked in a homemade teriyaki sauce, shredded and perfect with some steamed veggies and rice. You've go to try this!

Teriyaki Chicken and Veggie Bake
Adapted from Oh Sweet Basil
1 1/2 cups cooked white rice
1 breast of chicken
1 head of broccoli, cut into florets
1 cup shredded carrots

Teriyaki Sauce
3/4 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1 Tbsp. honey
3/4 tsp. ground ginger
1 tsp. sesame or olive oil
1 tsp. garlic, minced
2 Tbsp. cornstarch
2 Tbsp. cold water

1. Heat the oven to 350 degrees F.
2. In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.
3. In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.
4. Place the chicken in a baking dish and pour 3/4 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.
5. While the chicken is baking, steam the veggies and then combine them with the rice and chicken in a 8x8-inch baking dish. Add all of the leftover teriyaki sauce from the chicken and stir to combine.

6. Place the dish back in the oven for 10 minutes, remove and drizzle with a little more sauce. Serve immediately.

September 28, 2015

Funfetti Sheet Cake

About a month ago I asked my brother what kind of cake he wanted me to make for his birthday dinner at my house and he said, Funfetti. While I love the good old boxed Funfetti cake as well, I thought a homemade one might be more fun.
Of course I not only had homemade Funfetti cake saved on Pinterest, but a Funfetti sheet cake. Booyah!
This cake was so fun, sweet and perfect for a birthday party. It can totally feed a crowd and you will have plenty of leftovers. ;)
And who doesn't love lots and lots of sprinkles??

Funfetti Sheet Cake
Slightly Adapted From: Sally’s Baking Addiction
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
2 large eggs, room temperature preferred
2 1/2 tsp. vanilla extract
1/2 cup plain or vanilla greek yogurt
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup whole milk
1/2 cup rainbow sprinkles, plus more for decor

Vanilla Frosting
3/4 cup unsalted butter, softened to room temperature
3 cups confectioners' sugar
2-3 Tbsp. whole milk
2 tsp. vanilla extract
1/8 tsp. salt

1. Preheat oven to 350F degrees. Generously grease (or spray with nonstick spray) a 12x17 inch half sheet/jelly roll pan. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. 
3. Beat in eggs and vanilla until smooth. You'll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
4. In a large bowl, whisk the flour, baking soda, and salt together until combined. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. 
5. Using a large wooden spoon or rubber spatula, fold in the sprinkles.
6. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. 
7. Bake for 20-30 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.

For the frosting: 
1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
2. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
3. Frost the completely cooled cake and decorate with more sprinkles. Serve immediately.

September 23, 2015

Spiced Bacon and Cheese Oven Fries with BBQ Fry Sauce

I am seriously dying looking at these pictures right now. If I could eat an entire pan of anything it would be oven fries. And when you add cheese and bacon on top, along with a BBQ fry sauce to dip in?? I'm a goner.
These are so flavorful, gluttonous and so worth your time. We made these for dinner because well, sometimes fries sound like the best and easiest option.
I have been making oven fries for years, but these bad boys are the real deal. So good and they would be perfect as an appetizer for any party.
And this BBQ Fry Sauce, which is technically just bbq sauce and mayo mixed together, is the best fry sauce you'll ever eat. So much better than the ketchup and mayo combo. Can you tell I'm from Utah? ;) Anyway, make these for a crowd and you'll make some new friends. I guarantee it.
Spiced Bacon and Cheese Oven Fries with BBQ Fry Sauce
Adapted from Our Best Bites
2 large russet potatoes, washed
2 Tbsp. olive oil
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. pepper
1-2 cups shredded Colby jack cheese
6 slices cooked bacon, crumbled

1. Preheat oven to 400 degrees F.
2. Mix spices in a medium-sized bowl. Pour in olive oil and combine well.
3. Cut each potato into wedges/fries. (I usually get about 50-70 small fries out of each potato.)
4. Add potato wedges into seasoning/oil bowl and toss until coated.
5. Pour wedges into a single layer on a baking sheet lined with parchment paper.
6. Bake for 40 minutes.
7. Remove from oven and sprinkle on cheese on bacon. Turn your oven to broil and broil fries until cheese is melted. Be sure to watch carefully so fries don’t burn. (It should take about a minute depending on your oven.)
8. Serve warm and dip in bbq fry sauce.

BBQ Fry Sauce
1/4 cup bbq sauce (I would pick a sweet one)
1/4 cup mayo

1. Combine bbq sauce and mayo in a small bowl and mix until smooth.
*This recipe can easily be doubled, tripled, etc. Store up to 2 weeks in the fridge.

September 21, 2015

Gooey Hot Fudge Oat Cake

I don't even know where to start with this cake. Or brownie. Or fudgy goodness thing. Whatever you want to call it. All I know is some friends were coming over for dessert last week and I needed to make something that could feed a crowd. I decided to bake this cake that I had pinned ages ago and it was one of the best chocolate baked goods I've ever eaten. My husband thinks it's the best dessert he's ever eaten.
This is one of the strangest cake recipes I've ever made and it did take a few extra steps so be sure to give yourself some extra time to make it. The craziest part is that you cover the entire cake with a cocoa powder/brown sugar mixture and then pour boiling water on top. Yeah...makes no sense, right? Well I'm not sure what the technique actually does, but it was amazing. A 5-star recipe my friends.
Cake-like on top and fudgy goodness on the bottom. Serve with some vanilla ice cream and berries and you've got yourself a real winner!

Gooey Hot Fudge Oat Cake
Slightly Adapted from Oh Sweet Basil
For the Cake
1/4 cup butter, melted
1/4 cup oil
1 cup sugar
1 cup brown sugar
2 large eggs
1 3/4 cup flour
1 Tbsp. plus 1 1/2 tsp. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup water
3/4 cup buttermilk
2 (1.69 oz.) Quaker Quick 3-Minute Brown Sugar Cinnamon Steel Cut Oat packages
1 cup milk chocolate chips
vanilla ice cream and berries for garnish

1. Spray a 9x13" baking dish with cooking spray and heat the oven to 350 degrees F.
2. In a glass measuring cup, combine the buttermilk and water and heat in the microwave until hot but not boiling. (Work with 20-30 second intervals.) Pour into a large bowl and add the steel cut oats, stirring to combine. Allow to sit for 20 minutes.
3. In the bowl of a standing mixer, mix the oil, butter, sugar and brown sugar together. Add the eggs and mix again.
4. In a separate bowl, combine the flour, baking soda, baking powder, salt and cocoa. Whisk to combine and add to the egg mixture. (This should make a very thick batter.) Once the oats are soft and have absorbed some of the liquid, mix it into the batter. Stir in the chocolate chips and then pour into a baking dish.

For the Topping
1 cup brown sugar
1/4 cup cocoa powder
1 3/4 cup boiling water

1. In a small bowl, combine the brown sugar and cocoa and sprinkle on top of the cake batter.
Pour the boiling water over the top of the cake. (It won’t cover the entire cake.)

2. Bake the entire cake for 45 minutes and serve with ice cream and berries while still hot.

September 18, 2015

Healthy 5-Minute Peach Frozen Yogurt

This my friends, is what you need to make with the last of the peaches this season. Not another peach crisp, cobbler or pie...but this frozen yogurt.

I could go on and on about this frozen yogurt because it was incredible.
It's the healthiest little icy treat you'll make all year and it whips up in 5 minutes thanks to your good old food processor. The best part?? You don't even have to wait for it to freeze thanks to the delicious frozen peaches.
I loved this so much that I'm going to go to the store and buy more peaches to freeze just so I can make it anytime I want. Delicious.
If you're a big peach fan like me and want a dessert without all the extra sugar and calories, this is for you.

Healthy 5-Minute Peach Frozen Yogurt
Slightly Adapted from Just a Taste
4 cups peach slices, frozen solid
3 Tbsp. honey
1/2 cup plain or vanilla yogurt
1 Tbsp. fresh lemon juice

1. Add the frozen peaches, honey, yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. If needed, add a tablespoon of milk at a time to thin the mixture.
2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

September 14, 2015

Cornbread Pancakes with Honey Butter Topping

I'm excited to share this yummy recipe with you and be a part of Treasure Foods' #makebreakfasthappy campaign. Treasure Foods makes delicious Honey and Butter Toppings that are perfect on toast, muffins, waffles, pancakes, you name it! I actually grew up on the original Honey and Butter Topping, but I had no idea they also have a raspberry and cinnamon flavor.
As part of the #makebreakfasthappy campaign, I decided to create some fun designs on top of pancakes. And what goes better with honey butter than cornbread, eh?
Enter in these cornbread pancakes that taste EXACTLY like cornbread. And with the honey butter toppings?? Incredible. These are easy to throw together and this recipe makes a ton so it's a win-win.

Here are the simple, but fun designs I made on top of the pancakes to spice things up. Kids would have a lot of fun making their own designs and my 3-year-old ate about 6 of these pancakes in 5 minutes. They're that good.
So the next time you're in a bind for breakfast...lunch or dinner, make these and top them with some delicious honey butter. You won't be disappointed!

Cornbread Pancakes
Slightly Adapted from Cooking Classy
2 1/2 cups buttermilk
1 cup cornmeal
1 cup all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup granulated sugar
2 large eggs
3 Tbsp. vegetable oil
3 Tbsp. applesauce

1. In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight. (If you forget, the recipe will still work, but the pancake may be a little gritty.)
2. Preheat a non-stick skillet or griddle to medium heat. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. 
3. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy.
4. Grease griddle and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter.