"Just Right" Porridge

At some time or other, most everyone needs a mild dish that is easy to digest and is gentle on the tummy. If a family member is recuperating from an illness or on a soft food diet, this recipe is sure to make everything better. The three bears knew the value of porridge, and I suspect this is exactly what Goldilocks found in baby bear's bowl, because it is 'just right'.

In this recipe the rice is cooked a long time, breaking it down to a consistency different than rice is usually served. When someone in your family needs a food that is soft and comforting, try out this recipe.

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Chicken and Ginger Porridge

1 cup long grain rice
8 cups water (or substitute chicken broth)
6 boneless chicken thighs
Fresh ginger root (a piece about 1 inch x 1 inch) finely sliced
Salt and pepper to taste

Combine rice and water in a heavy pot (enameled cast iron is my favorite). Add chicken and ginger. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 hour. Remove chicken and allow to cool enough to shred the meat. Add shredded chicken back into rice, season with salt and pepper as desired.



A Giant Cupcake

How many people will one cupcake serve?

             Lots of them, if the cupcake is a giant one. This giant cupcake was my birthday cake this year. It was baked in the Wilton giant cupcake pan, which, by the way, can be used for other cake projects, too. The base of my cupcake was made of a candy melt shell, and pink buttercream roses adorned the top.

I had wanted to make a candy shell in this pan for quite some time, and I finally got around to trying it out today. I read different tutorials and advice on Pinterest, and I found that some bakers had great success with candy shells, while others said it was a disaster. I was one of the lucky ones, and the results were great.


Candy Melt Shell:

Melt about half a bag of candy melts according to package directions. Apply the melted candy to the inside of the giant cupcake pan in a thin coat. I used a silicone brush and a spatula to spread the candy. Place the pan in the refrigerator for about 10 minutes, or until the candy is firm. Apply a second coat of melted candy over the first, then return to the refrigerator for about 30 minutes. When the candy is firm and set, remove from refrigerator. Gently loosen the candy at the top and tap the bottom of the pan. Turn the pan upside down and the shell should slide right out.

Trim the bottom portion of the cake to fit in the shell, if needed. Cover the sides of the cake with a thin coat of frosting and place into the shell. Spread frosting over the top.

Add the top portion of the cake and cover with a thin layer of frosting.

The cake is now ready to add roses. One trick for even spacing of the roses is to use a round cookie cutter to mark circles in the frosting. I piped a few leaves among my roses, too, but those are optional.

Happy birthday to me!


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Blueberry Muffins

This blueberry muffin recipe is probably the simplest one I make. The ingredient list is only standard items, so there's nothing extra to buy. The only problem I've had with them is that they disappear soon after they're baked.

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Blueberry Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 1/2 cups blueberries
Sparkling sugar

Preheat oven to 400 degrees F. Prepare muffin pans with paper liners. In the bowl of an electric mixer, beat together butter and sugar. Add eggs and vanilla extract, beat until well blended. In a separate bowl, whisk together flour, salt, and baking powder. Add flour mixture and milk alternately to the butter mixture; beat just until blended. Stir in blueberries. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar. Bake for 20 - 25 minutes. Makes 18 muffins.



Magic Cookie Bars

This recipe became popular a long time ago, and I think it was in the '60's or '70's. I've seen different variations of the same recipe, and I suspect any version is hard to resist. This is a dessert even a beginner can make with success. Why not put on your bell-bottomed pants and bake up some of these goodies for someone who remembers the originals.

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Magic Cookie Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (or use 2 cups chocolate chips and omit butterscotch chips)
1 cup chopped pecans
1 1/3 cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan by lining with aluminum foil. Leave foil large enough to hang over sides of pan. Coat foil with non-stick cooking spray.
In a small bowl, combine crumbs and butter. Press crumb mixture into bottom of prepared pan. Spread chips, pecans, and coconut in even layers over crust. Pour sweetened condensed milk over all. Bake for 25 to 30 minutes or until lightly browned. Cool on a wire rack for 15 minutes. Lift from pan by foil edges. Cut into squares.



Pineapple Upside Down Bundt Cake

My mother once told me that Pineapple Upside Down Cake was the first cake she learned to bake after her marriage. She baked hers as a one layer cake in an iron skillet, and it was one of my dad's favorite cakes. I thought of my parents when I came across a picture of a Pineapple Upside Down Bundt Cake on Pinterest. After trying out the recipe and making some minor adjustments, I have become a fan of this updated version of a classic. Baking the cake in a Bundt pan vs. a skillet makes the cake taller, and in my opinion, more appealing.

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Pineapple Upside Down Bundt Cake

1/2 cup butter, melted
1/2 cup brown sugar
1 (15.25 ounce) can pineapple slices in pineapple juice, drained with juice reserved
About 16 marachino cherries
1 (15.25 ounce) box yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1 cup liquid (reserved pineapple juice + milk)
1/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F. Prepare Bundt pan by greasing or with cooking spray. Pour melted butter into bottom of Bundt pan. Sprinkle brown sugar over butter. Cut pineapple slices in half and arrange in bottom of pan, rounded side down. Place a cherry between each pineapple slice.
In a large bowl, combine cake mix and pudding mix. Add enough milk to the reserved pineapple juice to make 1 cup of liquid. Add pineapple juice mixture, oil, and eggs to cake mix. Beat at medium speed of mixer for 2 minutes. Pour batter over pineapple slices. Bake for 50 minutes, shielding cake with foil the last 20 minutes of baking time to prevent over browning. Test cake for doneness with wooden pick. Cool cake on rack for 15 minutes before inverting to remove from pan.



Irish Breads for March

One way to celebrate St. Patrick's Day any day of the month is to bake up some Irish-themed bread. Any one of these three flavorful quick bread recipes is worthy to be served at an Irish banquet.



One Potato, Two Potato

Potatoes are a vegetable that can be prepared in multiple ways for a variety of delicious side dishes. In addition to the classics such as baked or mashed, my family enjoys potatoes in almost any form. A few of our potato favorites include these easy recipes:

1. Roasted Rosemary Potatoes

2. Baked Potato Salad