I found this recipe in a grocery store magazine one afternoon and decided to give it a try. I had all of the ingredients and chicken already defrosted.I love that there are few ingredients and it’s easy to make. It’s pretty tasty and a nice change of pace. It can make quite a mess as the maple sugar caramelizes. Make sure to use a pan that is easy to clean! So far, this one issue has lead to some great recipes!

Balsamic Maple Chicken

Ingredients:

• 1/4 cup balsamic vinegar
• 1/2 cup maple syrup
• 3 cloves garlic, crushed
• 1 bunch of scallions, white parts only, chopped
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 split chicken breasts with ribs, skin removed (I used boneless, skinless breasts and it came out great)

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Preheat oven to 450 F

In a small bowl, combine vinegar, maple syrup, garlic, scallions, salt, and pepper and stir well to blend.

Place chicken breasts in a 9-by-12-inch baking pan and pour marinade over them, making sure they are well coated.

Roast at 450F for 12 minutes. Baste with some of the marinade.

Increase oven temperature to 550F and roast for an additional 12 minutes, or until chicken is opaque and juices run clear, and glaze is beginning to caramelize.

Source: fresh, Hannaford Nov. – Dec. 2008

When it came time to plan my daughter’s birthday party I had originally wanted to do a bunny theme. She is my Easter baby after all. But, she loves ducks. All things ducks! I was looking around trying to get ideas for a cake when I saw this 3D Duck Cake pan from Wilton. Perfect! Only problem, I’ve never made a 3D cake before and I have never done this much piping before. If she isn’t worth a cramped hand, who is?

I made a trial cake the week before her birthday and it came out great. I used a heavier pound cake recipe to make sure it would hold up. I worked on getting the right tints for my frosting and determining the best way to attack all of this piping. I had enough to worry about the day before her party, I didn’t want the cake to conquer me! By doing a trial I figured out that I wanted to use a larger star tip then the one suggested on the box. Not only did it make the feather look fluffier, it saved me a lot of work!

The 3D Duck Cake

Printer Friendly

Durable 3D Cake recipe

1 Duncan Hines Yellow (or White) cake mix

4 egg whites

1/2 cup water

1/3 cup vegetable oil

1 small pkg of instant vanilla pudding mix

1 cup sour cream
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Preheat oven to 350 degrees. Incorporate all ingredients together one by one on low speed. Make sure to mix thoroughly between each ingredient. Once all of the ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. Bake at 350 for 30-35 minutes. Now, cake pan says 55 minutes, what I found was that the cake was finished after 45 minutes, with the convection turned on in my oven. (I have a gas oven)

Wilton’s Buttercream

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 tsp clear vanilla extract

4 cups sifted confectioner’s sugar (approximately 1 lb.)

2 Tbsp milk

Makes 3 cups icing. I made two batches of this since I needed to tint a few different colors and I wanted some leftover just in case!

In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For decorating the yellow feathers I used Ateco Star tip #32. The tints I used were Wilton’s Orange, Golden Yellow, and Lemon Yellow. I used a dab of pre-made white frosting (that I needed for the water cupcakes) for the eyes and then used a blue M&M for the eyes.

Sources: Cake Central, Wilton

These little duckies were my husband’s idea. I bought a duck shaped cookie cutter to go along with my daughter’s duck themed birthday party, but I had no idea how I’d use it.

The plan was easy to execute. Make homemade ice cream, pour it into a glass casserole dish and freeze. Once it was frozen, use the cookie cutter and make a bunch of ducks. Then, refreeze the ducks on parchment paper and repeat!

This recipe is less labor intensive then the previous one I’ve tried. My husband thinks this one tastes better too.

Very Chocolate Ice Cream

Ingredients:

3/4 cup sugar

1 cup milk

1/4 tsp salt
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2 Tbsp. unsweetened cocoa powder

3 eg yolks, lightly beaten

2 oz. semisweet chocolate, chopped

2 cups heavy cream

1 tsp vanilla extract

Combine sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a summer. Place the egg yolks into a small bowl. Gradually, stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat and stir in the shopped chocolate until the chocolate is melted. Pour into a chilled bowl and refrigerate for about two hours until cold, stirring occasionally.

When the chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into an ice cream maker and freeze according to the manufacturer’s directions.

Source: Allrecipes

It’s been a while since I’ve posted, but rest assured I’m back. I’ve been busy cooking and entertaining and am gearing up for Summer so I have lots in store. I figured the best post to start off with again was my daughter’s first birthday party. It represents why I’ve been so busy.  I’ve been enjoying my time with her and settling into my new home!

As always, when I’m planning a party I make long list of everything that needs to be done, recipe/grocery list, and I decide what can be made ahead of time. This saves me a lot of stress the days leading up to an event!

The Menu

Bruschetta with a classic tomato topping

Stuffed Mini Peppers

Stuffed mushrooms

Duck shaped pepperoni pizza

Drip Beef sliders

Pasta Salad
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French Onion Dip with chips and crudites

3D Duck Cake

Water cupcakes – chocolate cupcakes and I used Wilton’s Royal Blue gel color.

Duck shaped ice cream bars – strawberry and chocolate

To give you an idea of how I organize things I’ve decided to show you my schedule leading up to the party. Throughout the week I would make a batch of ice cream and pour it into a glass casserole dish. The following day I would cut it into duck shapes. I could do this ahead of time and free up my stand mixer for the weekend.

Friday

Bake cake, make pepper stuffing, make ice cream.

Saturday

Decorate cake, bake cupcakes, make Drip Beef, make pasta salad, stuff peppers.

Sunday

Ice cupcakes, slice veggies, make duck pizzas by using a cookie cutter, make dip, and toast bread for bruschetta and sliders. Party time! It should be noted that my mother-in-law made the stuffed mushrooms so I didn’t have to make those!