kentucky butter cake !!

so one of my favorite cakes to make is a "crack cake" IT REALLY IS CRACK you can ask anyone who i have made it for. one of the things that makes the crack cake so special is because at the end of baking you make a wine/butter sugary sauce to pour on top. and as the cake cools it makes the cake super moist and it forms a sugary crust on the outside. the cake only gets better the longer it sits. this recipe is similar to crack cake but instead of wine its butter and more butter! if your on a diet i advise you stay away!


3 cups of all purpose flour
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup butter
1 cup buttermilk
2 tsp vanilla
1/2  tsp baking soda

butter sauce
1 cup sugar
1/4 water
1/2 cup sugar
1 tsp vanilla

pre heat oven to 350

beat butter and sugar together , then add all other ingredients. bake for 1 hour. or until tooth pick comes out clean. on the stove put all ingredients in sauce pan except for vanilla bring to a light boil. once sugar is dissolved turn off heat and add in vanilla and pour over cake (in the pan) once it cools take out of cake pan and enjoy!

thai shrimp soup!

corey and i adore thai & vietnamese food! one of our favorite spots is little siagon in downtown orlando. we have been going there for years! and they know us by name. one of our favorite things to order is the #2 with a #47 which is a summer roll served with a peanut sauce and a seafood soup. we love the food because it is much healthier , cheap and light but very fulling. so when i saw this recipe for this shrimp soup i had no choice but to give it a try and it is soooooooooo delicious! and cooks up in minutes! 30 to be exact ;)

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime
• fresh cilantro

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
• Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
• Stir in rice, shrimp, lime juice and cilantro.
• Serve immediately.

pintrest saved the day! holy yum chicken !

last minute dinner. i found this recipe on pintrest today. its so easy! it called

boneless skinless chicken thighs

1/2 cup of dijon mustard 

1/4 cup maple syrup

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon rice wine vinager 

*fresh rosemary

*a splash of cream

pre heat the oven to 450.  combine all ingredients except the rosemary & cream and dip the chicken in and coat. place in a baking dish and cover with reaming mixture. bake for 45 minutes. when its done remove chicken and make a sauce by a splash of cream and garnish with fresh rosemary. serve over rice or mashed potatoes. 

chicken chili with corn bread dumplings!

SO good news! business for me has been BOOMING!! i mean so much so i haven't had time to write one single post in a few weeks! (needless to say there has been a lot of take out around here )  i'm telling you though, there is no greater feeling than being your own boss, people loving what you do and getting paid for it!

back at the home front (yesterday was crazy!) i came down with some sort of stomach virus ! it was horrible (i will spare you the details) thankfully no one else got it and today i'm feeling 100%. with that being said today  was a great day! i went grocery shopping, cleaned the house,car and even did a little gardening (my basil is growing beautify!) and i'm finally getting a handle on things. i've been working so hard that even though i've been home i was starting to feel homesick. so i thought what better way to get back into the swing of things than to make one of my favorite comfort foods. white chicken chili with corn bread dumplings.  sooo good !



ingredients:
4 cups chicken stock
1 cup water
1/2 onion diced
2 garlic cloves
1 can of corn
1 can of white beans
1lb of boneless skinless chicken thighs
1 can cream of chicken
1 small can of chopped green chiles
1 packet of taco seasoning (i used homemade, i will attach the recipe)
a splash of cream

corn bread dumplings:
1 box of jiffy corn muffin mix
1 egg
1/4 cup scour cream
1/4 cup sugar
1/4 cup green onions
1/4 cup of cheese
** you will not use all of this dough only about half

in a duch oven bring chicken stock and water to a boil. add onions, garlic (minced) and chicken cover and cook for about 20-25 minutes. next add the rest of ingredients and cook for another 10-15 minutes (until chicken is done) last spoon in the dumpling mixture 1 tsp per dumpling into the pot (cover and let simmer for 10-15 minutes)
that's it! comfort in a bowl :)

home made taco seasoning
1 T chili powder
1/4 t garlic powder
1/4 r onion powder
1/4 t red pepper flakes
1/4 t oregano
1/2 t paprika
1 1/2 t cumin
1 t salt
1 t black pepper