Chinese Chicken Salad

My husband requested this salad this week. And when my husband actually wants to eat a salad, you better believe I jump at the request. This tasted fresh and delicious...just what he wanted.

Chinese Chicken Salad

2 green onions
1 carrot, grated
1 celery stalk, diced
1 cucumber, diced
1/2 head cabbage, chopped (or you can do a cole slaw mix, whatever)
romaine lettuce (I added about a cup to mine)
chow mein noodles
cooked chicken, diced or cooked
Asian dressing (I went with store bought because we had some)

Toss everything together and enjoy! Simple as that.


Chocolate Cake with Fresh Strawberry Frosting

My baby turned one this week. I wanted something fun, flavorful and colorful to help introduce her to the magical world of desserts. This did just the trick.

Chocolate Cake

2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Prepare a 9x9 cake pan.

Combine eggs, sugar and oil until smooth. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract.

Bake for 20-25 minutes until an inserted toothpick comes out clean. Completely cool before frosting.

Fresh Strawberry Frosting

1 cup strawberries, finely chopped
about 1 lb of powdered sugar
4 T. butter, softened

In a large bowl, combine butter and (2 cups) powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar. Add the strawberries and mix on low for about 2 minutes, or until the frosting is smooth. Continue to add powdered sugar until it is the desired consistency.

{recipes modified from Rookie Cookie}


Flag Cake

My mom's bday is the 24th of July...which is super fun. This year I wanted to try something special for her cake and found this divine recipe from the Barefoot Contessa. It was so patriotic and really really yummy.


  • 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the icing:

(I totally didn't want to use 4 sticks of butter or that much cream cheese. I used maybe a 1/2 stick of butter and half a stick of cream cheese. Do what you want...)

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 1/2 pounds cream cheese at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

To assemble:

  • 2 half-pints blueberries
  • 3 half-pints raspberries


Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

{From Ina Garten}