Wednesday, April 29, 2009

Love at first sight

My daughter recently told her grandma: "My mom is addicted to chocolate." What a smart girl. It's very true. Chocolate cake is divine with this chocolate cream cheese frosting. Store-bought frosting doesn't even hold a candle to this. Boxed cake mixes are fine, though. You'll want to walk around with a fork if you have this decadence at your house.

THE frosting RECIPE:

1 8-ounce package cream cheese, softened
1/2 c. butter or spread, softened
2 tsp. vanilla
1/2 c. cocoa powder
5 to 6 c. powdered sugar
Milk to thin, if desired

Beat cream cheese, butter and vanilla together. Add cocoa. Gradually add powdered sugar until you reach desired consistency. Thin with a couple of tablespoons of milk if necessary. I like mine to be really spreadable and smooth, not thick and pasty.

Saturday, April 4, 2009

And that's a wrap!

My friend Kylie gave me the recipe for these lettuce wraps. We have made them many times since. They have a mild flavor and are very good. There are never any leftovers. Someday I might tweak them to see if I can end up with a stronger flavor, just for a nice change. We'll see.


3 Tbsp. soy sauce
3 Tbsp. brown sugar
3/4 tsp. rice vinegar*
1 Tbsp. oil
2 chicken breasts, cooked and chopped
1 8-ounce can water chestnuts, drained and chopped
4 green onions, chopped
2 cloves garlic, minced
1 can straw mushrooms, drained and chopped*
Lettuce leaves, washed and dried

Mix soy sauce, brown sugar and rice vinegar, and set aside. Saute remainder of ingredients in oil, then add sauce. Mix thoroughly and remove from heat. Before serving, cool until just warm. Wrap in lettuce leaves.

*Rice vinegar tastes very similar to white vinegar, so if you don't want to pay for a whole bottle, I'm sure you could just use white. You'll find straw mushrooms by the water chestnuts in the Asian food aisle.