How To Maké Buttércréam Frosting

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Berry Meringue Layer Cake

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The choice a year ago to leave Hong Kong was fantastically hard. All things considered leaving my companions was much harder. Before I left, two of my young ladies gave me the most delightful leaving present. A calfskin book loaded up with written by hand words and pictures.  Valentine's Day is an opportunity to praise love in the entirety of its numerous structures, so this strawberry, berry red meringue is for my young ladies. For all the Friday night gins, and Sunday informal breakfasts we've shared, for the ecstatic days by shimmering waters and for the evenings in the little house with the green front entryway. I envision us sitting up on the gallery on the fifteenth floor over the insane lights and clamor of Causeway Bay beneath. A container (or 8) of pink air pockets chilling in the cooler, another aired out on the table, surges of air pockets glimmering in the glass. Sharing accounts of the week, collaborating on young men and work, talking through showing awfulness sto...
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CRISPY BAKED CHICKEN

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Do you gather with family for Easter? Now that we are back in Arizona, we do, and we always have a HUGE Easter dinner. We gather with the whole Luna clan and my mom and sisters get together for lunch weeks before to figure out the menu (similar to what they do for Thanksgiving). I tend to have different assignments each year, but this year I was assigned the chicken. Yes, we like to have a variety of meats served at the holiday dinner, and usually have ham, a roast, and a chicken dish. INGREDIENTS: CHICKEN 4 large boneless skinless chicken breasts cut in half 2 sleeves Ritz crackers 1/4 tsp salt 1/8 tsp pepper 1/2 cup sour cream 3 cups grated cheddar cheese 1 tsp dried parsley fresh parsley for garnish SAUCE 1 can cream of chicken soup 1/8 cup sour cream 2 tbsp butter 2 tbsp milk INSTRUCTIONS: Preheat oven to 375. Place crushed crackers in a shallow dish along with salt and pepper. Also place sour cream in a separate baking dish and cheese in another separate dish as well. Begin by dip...
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CRISPY SNACK EDAMAME

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You know those addictive foods that, once you start eating, you can’t get yourself to quit? I’m talking chips, french fries, nachos, you name it. There is no having “just one”, which gets to be problem when you’re trying to keep things on the healthy side. It’s hard to stay away! And that’s why I’m here to help you solve all of those problems. Now, when you’re having one of those can’t-stop-munching-on-everything days (I’m the worst late night snacker) you can bake yourself up a big bowl of these crispy snack edamame and go crazy! INGREDIENTS: salt + pepper 1 tbsp olive oil 3 tbsp parmesan red pepper flakes 16 oz bag frozen shelled edamame (don't thaw!) INSTRUCTIONS: Preheat oven to 400 degrees, Line a baking sheet with parchment paper. Pour the frozen edamame on the parchment paper and season with the parmesan, plenty of salt and pepper, and red pepper flakes if desired. Drizzle on the olive oil and toss with your hands until evenly combined. Bake for about 15 minutes or until the...
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