Tag: Canola Oil

Walnut Whiskey Cake

Whiskey Cake is something that has shown up to family gatherings since before I can even remember. My mom makes this cake for basically all extended family celebrations, and it has become a favorite of mine. Recently, we were celebrating a friend’s birthday and I thought a Walnut Whiskey Cake would be the perfect birthday cake for him!

My version is a bit different than the one my mom makes, but the general gist is still there. I added some candied walnuts on top because, why not, but feel free to omit them.

The best part of this recipe is it is made with cake mix and instant vanilla pudding mix, making this cake both super easy to make and incredibly moist! Using a Bundt pan makes this cake look like it took you all day to make, but the hardest part of this recipe is patiently waiting for the glaze to soak into the cake before removing it from the Bundt pan.

Walnut Whiskey Cake Ingredients:

Cake:

  • 1 tablespoon flour
  • 1 cup chopped walnuts
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil or canola oil
  • 2 oz whiskey or bourbon

Glaze:

  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1/2 cup (4 oz) whiskey or bourbon
  • the juice of 1/2 orange
  • 1 teaspoon vanilla extract

Candied Walnuts:

  • 1/4 cup chopped walnuts
  • 1 tablespoon maple syrup

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Frosted Pumpkin Brownies

For those that follow me on Instagram or Twitter, it comes as no surprise that I am a huge fan of pumpkin recipes. In fact, I have over 30 recipes that use pumpkin on this blog!

So hopefully you’ll allow me to add another one to the list: Frosted Pumpkin Brownies!

So when I had a nagging sweet tooth recently, I figured it was time to also feed my pumpkin need. This recipe for Frosted Pumpkin Brownies is comprised of a chewy, chocolatey brownie topped with a nice thick layer of pumpkin buttercream frosting, resulting in a decadent treat for the chocolate and pumpkin lovers in your life.

Ingredients:

Brownies:

Pumpkin Buttercream Frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom (note: can also just use 1 1/2 teaspoons pumpkin pie spice instead of the individual spices, if preferred)
  • 1/2 teaspoon salt
  • 2-3 cups powdered sugar

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Easy Grilled Marinated Chicken

Psst. Save this recipe for Easy Grilled Marinated Chicken. It will definitely become a go to grilling recipe for you! If you’ve been following my blog for a while, you probably know how much I love my grill. I would grill absolutely everything if I could (and honestly, I’ve tried, including grilled guacamole, a grilled cocktail, and a grilled cheese plate.)

So, be prepared for plenty of grilling recipes this summer! I wanted to start off a bit simple – an easy grilled marinated chicken recipe.

This does involve some prep time, you want the chicken to sit in the marinade for a few hours at least. For the most flavor, add the chicken to the marinade the night before.

Ingredients:

  • 1/2 cup peanut or canola oil
  • 2 tablespoons sambal (such as Chabe Chili)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 1/2 onion, chopped
  • 2 chicken breasts
  • 2 drumsticks
  • 2 chicken thighs

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Thai Basil Chicken Stir Fry

I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.

 

This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!

 

The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.

 

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

 

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Blueberry Coffee Cake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffee Cake with Almond Streusel.

Coffee cake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter and can be served for breakfast or as a dessert.

Ingredients:

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 1 cup nonfat buttermilk
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

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Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy.

This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights!

Ingredients:

  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 2 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

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Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple two bite tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts.

These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time.

Ingredients:

CRUST

  • 1/3 cup sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons canola oil
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour

FILLING

  • 2 cups finely diced peeled Granny Smith apple (~4 apples)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup mascarpone

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Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe for Crab Cakes with Spicy Remoulade in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.

 

Crab cakes:

  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1 1/2 tablespoons canola mayonnaise
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 2 tablespoons canola oil, divided

Remoulade:

  • 1/4 cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon capers, chopped
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper

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