Creamy Parmesan Garlic Mushroom Chicken

 Creamy Parmesan Garlic Mushroom Chicken

INGREDIENTS

  

• 3-4 boneless skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

• 1/4 cup butter
• 2 garlic cloves minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup spinach chopped (use herb shears to make it really thin)

INSTRUCTIONS

 

1.                In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2.      To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/#wprm-recipe-container-66504

Vanilla Cake

 Vanilla Cake

·        1 whole egg (I use extra large)

·        5 egg whites (also extra large)

·        1 cup (240 g) buttermilk, at room temperature

·        1/2 cup (113 g) sour cream, at room temperature

·        2 1/2 teaspoons (10.5 g) clear vanilla extract

·        3 cups, plus 2 tablespoons (359.4 g)  cake flour

·        1 3/4 cups (350 g) granulated sugar

·        1 tablespoon plus 1 teaspoon (16 g) baking powder

·        3/4 teaspoon (4.2 g) salt

·        12 tablespoons (169.5 g) unsalted butter, at room temperature 

 

For the Vanilla Cake

1.      Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.

2.      In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.

3.      In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.

4.      With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 

5.      In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.

6.      With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.

7.      Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.

8.      Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool. 

 

Sprinkle Cookie Dough Cake

 

Sprinkle Cookie Dough Cake

Ingredients

For the Vanilla Cake

·        1 whole egg (I use extra large)

·        5 egg whites (also extra large)

·        1 cup (240 g) buttermilk, at room temperature

·        1/2 cup (113 g) sour cream, at room temperature

·        2 1/2 teaspoons (10.5 g) clear vanilla extract

·        3 cups, plus 2 tablespoons (359.4 g)  cake flour

·        1 3/4 cups (350 g) granulated sugar

·        1 tablespoon plus 1 teaspoon (16 g) baking powder

·        3/4 teaspoon (4.2 g) salt

·        12 tablespoons (169.5 g) unsalted butter, at room temperature 

For the Cookie Dough

·        2 cups (240 g) all-purpose flour

·        1/4 teaspoon (5.6 g)  salt

·        1 cup (226 g) butter, room temperature

·        1 cup (200 g) granulated sugar

·        1/2 cup (110 g) brown sugar, lightly packed

·        2 teaspoons (8.4 g) pure vanilla extract

·        1 cup (150 g) mini chocolate chips

·        1/2 cup (75 g) sprinkles 

For the Vanilla Buttercream

·        2 cups (452 g) unsalted butter, slightly chilled

·        3 oz. (84.4 g)  cream cheese, slightly chilled

·        6-7 cups (750-875 g)  powdered sugar

·        1 tablespoon (13 g) pure vanilla extract

·        2 tablespoons (28.8 g)  heavy cream

·        Food coloring (optional)

·        *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

For the Vanilla Cake

1.        Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.

2.        In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.

3.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.

4.        With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 

5.        In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.

6.        With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.

7.        Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.

8.        Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool. 

For the Cookie Dough

1.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy, about 2 minutes.

2.        Add the vanilla extract and mix until combined.

3.        Slowly add in the flour and salt and mix until the dry ingredients are incorporated.

4.        Stir in the mini chocolate chips and sprinkles.

5.        Set aside 2/3 of the dough for the cake filling and use the remaining 1/3 to roll into small balls for the topping. Check out Sprinkles for Breakfast's original post HERE to see how she decorated this cake. 

For the Vanilla Buttercream

1.        In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy.

2.        With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream and vanilla extract.

3.        Continue to beat the frosting on medium speed for an additional 3-5 minutes. 

4.        Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.        

Assembly

1.        After leveling each of the cake layers with a cake leveler or serrated knife, place the first cake layer, top side up. For the 8-inch cake, add about 1 cup of frosting on the cake layer. For the 6-inch version, add about 1/2 cup of frosting. Spread over the cake layer as evenly as possible. 

2.        Using your hands, mold the cookie dough (about 1 cup for the 8-inch cake and 1/2 cup for the 6-inch cake) into a flat circle, the same size as your cake layer. (This is a bit easier than trying to spread the cookie dough over the frosting). After you've molded the cookie dough, lay it on top of the frosting.

3.        Repeat these steps until you get to the final cake layer, which you will lay top side down.

4.        Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for 10 minutes.

5.        After the crumb coat is set, continue frosting and decorating the cake.

Recipe by Cake by Courtney at https://cakebycourtney.com/sprinkle-cookie-dough-cake/