Nigella's Cherry Trifle revolutionised - a.k.a. made paleo!

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This is the paleo version of Nigella Lawson's famous Cherry Trifle, which is insanely good and gave me raving comments on my Hungarian blog. I thought that on such a rainy and cloudy days, this would really cheer up any fellow, so I would give it a go and share it with you. 
I made this recipe when I was at the beginning of converting to paleo diet (gluten-, wheat-, sugar- and milk free diet) and I did use cornstarch in the recipe but you could totally leave it out, since I made the custard many times again and never needed cornstarch. 
Hope you will enjoy! :)
For more thoughts on the recipe and for the actual recipe, please click on the picture below! 

Did you like my recipe? Let me know here or on Facebook or on Twitter! :)

Amanda's Sweet and Spicy Maple Chicken

To contact us Click HERE
I love my sister for many reasons...and this is one of them. She made this recipe with salmon, which I think would be equally delicios, my husband is just not a fan of fish. This has a ton of flavor, a punch of spice, and a hint of sweet! Its a perfect mix of all your taste sensations. AND it's easy:)

Amanda’s Sweet and Spicy Maple Chicken
Printable Version

2 chicken breasts, trimmed
1 tsp. paprika
1 tsp. chili powder
¼ tsp. cumin
½ tsp. brown sugar
1 tsp. salt
2 Tbs. maple syrup

Preheat oven to 350. Combine seasonings and rub chicken breasts on both sides. Place in a baking dish and bake for 15-20 minutes. The last 5 minutes, remove chicken from the oven and glaze with maple syrup. Serve.

Recipe from Amanda
Serves 2.

Pan Fried Chicken with Prosciutto Cream (and Potatoes!)

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Need an impressive dish to make this weekend? This is our new favorite meal. Enough said! No, really, this meal is SO BEYOND delicious. Every time we whip this up...which MIGHT be about 6 times in the past 2 months...we are once again floored at how good it is. The chicken is crunchy, the potatoes are chewy, and the cream sauce; O the cream sauce. It combines all of the components of this dish in a beautiful way. My mouth is watering right now. Maybe this is what can be for dinner tonight! (Side note, if I have extra cream sauce I use it as a type of “alfredo” on our chicken pizza the following night!)

Pan Fried Chicken with Prosciutto Cream (and potatoes!)
Printable Version

Chicken
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts, pounded flat
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 eggs, lightly beaten

Cream Sauce
6 ounces pancetta, diced small
1/2 medium size white onion, pureed
2 cloves garlic, thinly sliced
3 cups heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves

Potatoes
1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2-3 Tbs. Extra-virgin olive oil

Chicken
Season the chicken with salt and pepper, to taste. Put the flour, panko and eggs in separate bowls. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.

In a deep saute pan, heat the vegetable oil over medium heat.

Put the chicken  in the hot oil and cook on first side until golden brown, then turn on the other side. Cook about 4 to 5 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.

Cream sauce
In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the onion and garlic and cook until translucent, about 2 minutes.

Stir in the heavy cream and let simmer until reduced by half, stirring occasionally. Season with salt and pepper, to taste, and stir in the chopped sage.

Potatoes
Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes.

To serve: Divide the potatoes between 2 plates and top each with 2 chicken breasts. Spoon some of the cream sauce over the top and serve.

Serves 2
Recipe from Food Network

Oma's Flourless Chocolate Torte

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No matter what, I can always count on a tasty baked good when visiting with my Oma (grandmother). 
From Viennese Crescents to Christmas Stollen, my Oma bakes all of the traditional Swiss favorites whenever family is around and this Flour-less Chocolate Torte is just one of those fabulous desserts that is an Oma classic.
Having grown up in Switzerland, baking and sweets just come with the territory for her and she is always more than willing to share with me the recipes for these delicious treats.She also happens to be one of my biggest supporters in all of my baking endeavors and I always look forward to making something of hers.
When it came time for one of the girls at the office to celebrate their birthday I knew this was the perfect cake for the occasion. She happens to eat a gluten free diet and because this cake is flour-less it just made sense. To make the cake extra special I topped it with a layer of whipped cream and chocolate covered strawberries.

Oma's Flour-less Chocolate CakeFills one 9-inch spring form panOven: 300 Bake time: 45 minutes
1 bag semi-sweet chocolate chips6 TBS butter1 cup sugar6 eggs, separated
Preheat oven to 300. Spray your spring form pan with cooking spray.In a microwave safe bowl (or over double boiler), melt chocolate chips and butter for about 2 minutes, checking every 30 seconds or so and mix until smooth.Separate egg whites in large glass bowl, reserving yolks in small bowl.Beat egg whites until stiff.Slowly add sugar and continue to beat until sugar is incorporated.Add egg yolks one at a time to chocolate/butter mixture, making sure each yolk is fully incorporated after every addition.Fold egg whites into chocolate mixture.Pour batter into prepared pan and transfer to oven for about 45-60 minutes.
*To check if this cake is done a toothpick should come out fairly clean, but this is a very dense and rich cake so it may not be perfectly clean. The best way to tell is if there is a good crust on the cake and the sides have begun to pull away from the pan.
Remove from oven and allow to cool completely before removing sides of pan.
Homemade Whipped Cream1 1/2 cups heavy whipping cream1/4 cup powdered sugar1 tsp vanilla
In a small bowl, beat whipping cream until soft peaks form. Add sugar and vanilla and continue to beat until stiff peaks are formed. If you have time, place in fridge for about 20 minutes to help stabilize.
Feel free to cover yours with a small layer of homemade whipped cream and chocolate covered strawberries or just serve with a small dusting of powdered sugar and ice cream!
Happy Baking!

It's time to explain myself....

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Do you want the good news or the bad news first?
Bad News: I'm not going to be blogging anymore. Let me explain myself...
Let's be honest, some of you have probably already given up on me, as I haven't updated in about a month and before that the posts were getting very sporadic.
I started this blog as a way to document and showcase my adventures through baking and although it's been fun, my life has started to take me in a different direction. Upon moving back to Northern Virginia, our schedules drastically changed- MM gets home late now leaving most of the cooking up to me and now that we're close to friends and family, our evenings and weekends are often dedicated to spending time with them.
Good News: I'm dedicating more time to cakes.
If you've followed my adventures, you know of my passion for baking and cake decorating. When we moved back closer to home I knew I wanted to try and take my cake business to the next level... so after lots of time and energy, selfless plugs, free advertising and great friends, I'm spending more and more time in the kitchen baking cakes for clients (paying clients!) It's been great so far and I'm very optimistic of what the future holds. All that being said, most of the time I used to spend concocting delicious creations for you all is now spent whipping up wonderful cakes.
Now time to get sappy...
Thank You.
I want to take a second and thank everyone that has followed or commented and been a part of this adventure throughout the past couple of years- it's been a great experience and I've met some awesome people along the way. The blogging world was definitely something that I never anticipated being a part of, but it was definitely fun and I felt like I was always learning something!
Please don't think of this as goodbye.. it's more like, See ya later! I'll still be around.. you're just going to have to use new ways to find me.
If you like me, you can always come by on facebook.. drop in and say "Hello!" Not to mention, you'll be able to keep up with what I am still doing in the kitchen.
Of course you can always take a peek at my cakes (or order one if you're in Northern VA-selfless plug): http://www.sweetsbye.com/
I just opened an etsy shop as well, so no matter where you are, you can indulge in a sweet!

And I'm going to be making more of an effort to tweet- @sweetebakes.. cake focused of course.
Well... I think that's all I got... Thanks for everything you wonderful wonderful people!! 

As always, Happy Baking and Keep it Sweet!!

Nigella's Cherry Trifle revolutionised - a.k.a. made paleo!

To contact us Click HERE

This is the paleo version of Nigella Lawson's famous Cherry Trifle, which is insanely good and gave me raving comments on my Hungarian blog. I thought that on such a rainy and cloudy days, this would really cheer up any fellow, so I would give it a go and share it with you. 
I made this recipe when I was at the beginning of converting to paleo diet (gluten-, wheat-, sugar- and milk free diet) and I did use cornstarch in the recipe but you could totally leave it out, since I made the custard many times again and never needed cornstarch. 
Hope you will enjoy! :)
For more thoughts on the recipe and for the actual recipe, please click on the picture below! 

Did you like my recipe? Let me know here or on Facebook or on Twitter! :)

Amanda's Sweet and Spicy Maple Chicken

To contact us Click HERE
I love my sister for many reasons...and this is one of them. She made this recipe with salmon, which I think would be equally delicios, my husband is just not a fan of fish. This has a ton of flavor, a punch of spice, and a hint of sweet! Its a perfect mix of all your taste sensations. AND it's easy:)

Amanda’s Sweet and Spicy Maple Chicken
Printable Version

2 chicken breasts, trimmed
1 tsp. paprika
1 tsp. chili powder
¼ tsp. cumin
½ tsp. brown sugar
1 tsp. salt
2 Tbs. maple syrup

Preheat oven to 350. Combine seasonings and rub chicken breasts on both sides. Place in a baking dish and bake for 15-20 minutes. The last 5 minutes, remove chicken from the oven and glaze with maple syrup. Serve.

Recipe from Amanda
Serves 2.