Streusel Cake

One of my favorite things to do when I am at the beach, is to get up early and have a cup of coffee on the balcony and watch the ocean.  Sometimes I read, but nothing can match the feeling of the salt air, the sound of the ocean and the cup of coffee...except for maybe this cake. It's the perfect compliment to those things. This Streusel cake is a MUST for beach trips and early mornings with coffee.  Get that coffee brewing and make this cake right away!

Streusel Cake

Cake Ingredients

½ cup butter, softened

2 eggs

1 tsp. vanilla extract

1 cup sugar

1 cup sour cream

2 cups flour

½ tsp. baking soda

1 tsp. baking powder

Streusel Topping

¼ cup flour

¼ cup sugar

¼ cup light brown sugar, packed

½ tsp. cinnamon

2 Tbs. butter, melted

1/3 cup pecans, chopped (optional)

Make the streusel topping by mixing together the flour, sugars and spices, pecans and melted butter.

Directions

Preheat oven to 350. Grease and flour a standard Bundt pan. Mix the streusel ingredients well and set aside. 

Cream butter and sugar together. Beat in eggs and vanilla. Mix in sour cream. Sift together flour, soda and powder and add to the mix. Beat until just combined. Spread half the batter into a greased and floured pan. Sprinkle ¾ of the streusel mix over the batter and the pour the rest of the batter into the pan. Top the cake with the remaining streusel. Bake at 350 for 45 minutes or until a toothpick comes out clean or with moist crumbs. Place on cooling rack and then when cool, invert onto a plate.

Drizzle (optional)

2 Tbs. unsalted butter

1 ½ cups powdered sugar, sifted or whisked

Milk (to use as needed)

In a small bowl, sift the powdered sugar. Make the drizzle by melting the butter in a small saucepan over medium heat and stirring until it just starts to go golden brown. Take off the heat and pour into the powdered sugar. Whisk in the milk a tablespoon at a time until it’s thin enough to drizzle. Drizzle over cooled cake.

Make sure you comment! I hope you enjoy!!

See a full index of The Orange Skillet Recipes here.

Enjoy your cake!

Sweet and Sour Chicken

Believe it or not, Chinese take-out is an huge part of American meals. It's delicious and somewhat sinful. Meat fried in fat dipped in sugar, sweet and sour chicken is one of my all-time favorites. There is no way that any of that is actually good for you, but there is a way to make it yourself with fewer calories and all the flavor. Today, I'm going to share with you a baked version of the sweet and sour chicken.  You still have to fry the chicken for a little bit, but it won't absorb nearly the amount of oil and fat as the regular sweet and sour chicken.

Anytime you're frying foods on the stove, be very careful.  The oil is very hot and can burn you very easily.

Sweet and Sour Chicken

Coating

3-4 boneless chicken breasts

Salt & pepper

1 cup corn starch

2 eggs, beaten

¼ cup canola oil

Sauce

¾ cup sugar

4 Tbs. ketchup

½ cup distilled white vinegar

1 Tbs. Soy sauce

1 tsp. garlic salt

Preheat oven to 325.

Rinse chicken breasts and cut into cubes. Season them with Salt & Pepper, to taste. Dip chicken into corn starch to coat and then dip into eggs.

Heat oil in large skillet and cook chicken until browned, but not cooked through. Place chicken in 9x13 greased baking dish.  Mix sauce ingredients in a bowl with whisk and then pour over chicken.

Bake for 1 hour and turn chicken every 15 minutes.

Have this with fried rice or serve as an appetizer.  Enjoy!

See a full index of The Orange Skillet Recipes here.

Chipotle Bacon-Wrapped Shrimp

It's grilling season.  Tis the time to be outdoors and enjoying all the wonderful sights and sounds of nature.  With this recipe you can definitely improve that experience with the wonderful smell of shrimp and bacon on the grill. 

You can prepare this recipe two different ways.  The first is to use long bamboo skewers with multiple bacon-wrapped shrimp on each one.  If you are going to have only a few people over and they will eat several, this would be the best way to go.  To serve as an appetizer for larger crowds, I would use individual toothpicks to prepare each one. 

If you want to make this dish and don't have a grill, it's still very easy. You can line them up on a baking pan and put them in the oven on broil.  Watch them closely, though, because the shrimp cook very quickly.

Chipotle Bacon-Wrapped Shrimp

20 strips bacon (about 12 oz)

30 medium-large shrimp, peeled and deveined (about 1 lb.)

½ cup barbecue sauce

¼ cup canola oil

3 Tbs. lemon juice

1 tsp. Dijon mustard

3 Tbs. chopped chipotles in adobo sauce

½ tsp. red pepper flakes

¼ tsp. cayenne pepper

Freshly ground pepper

Soak 5 to 8 bamboo skewers (or toothpicks) in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling (for individual bites, use toothpicks). Thread 3 to 5 shrimp on each bamboo skewer. use kitchen scissors to cut bacon to appropriate length

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and ¼ tsp. freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes.

Serve with extra sauce.

I've made these several times and never get tired of them.  They're a terrific addition to any party.  Enjoy!!

See a full index of The Orange Skillet Recipes here.

Pizza Casserole

This casserole came to me via Pinterest.  I have found some great recipes on there, but this is an absolute favorite.  I have modified it a bit since I first made it, so here's the best version.  Originally, it had three types of meat in it; pepperoni, sausage and ham.  It was a bit much, so I opted to remove the ham.  

The pasta I use for this is farfalle or bow tie pasta.  It's one of my favorites, but you can certainly choose whichever pasta you like the best.  I believe that different shapes work better depending on the sauces or other ingredients that they're meant to accompany.  

Pizza Casserole

12 – 16 oz. Bow Tie Pasta

1 lb. mild pork sausage

1 med – large onion, chopped

Red Pepper Flakes

2 Tbs. Chopped Garlic

1 tsp. dried oregano

45 oz. spaghetti sauce (rough amount)

1 package pepperoni

3-4 cups mozzarella cheese, shredded

Parmesan Cheese

Cook pasta, drain (do not rinse).

Cook onion, red pepper flakes, garlic, and oregano with sausage until no pink remains in sausage, drain.

In a large pot, combine sausage mixture, pasta and spaghetti sauce. Layer this mixture in 13 x 9 dish with mozzarella cheese and freshly shredded Parmesan then top each layer with pepperoni. Two layers is plenty.

Bake at 375º for 20-30 minutes.  Allow to sit 5 minutes before serving.

This is one of my favorites.  It's also great for leftovers. I hope you enjoy!

See a full index of The Orange Skillet Recipes here.

Key Lime Pound Cake

In the middle of the heat of summer, Key Lime Pie can be a really refreshing treat.  On February 15, 2011, I posted a recipe for Key Lime Pie.  Today, I’m going to post a different sort of Key Lime treat.  This Key Lime Pound cake is wonderful.  It’s a Southern Living recipe and will definitely be welcomed treat in your home.  It’s a large cake so do not be alarmed when it reaches the top of your tube pan.  The Key Lime glaze is where you’re going to get the most Key Lime flavor.  It’s a tart and tasty treat.

Key Lime Pound Cake

1 cup butter, softened

½ cup shortening

3 cups sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp. baking powder

1/8 tsp. salt

1 cup milk

1 tsp. vanilla extract

1 tsp. (or more) lime zest

¼ cup fresh key lime juice

Glaze

1 cup powdered sugar

2 Tbs. fresh key lime juice

½ tsp. vanilla

Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth and immediately brush over top and sides of cake. Cool completely (about 1 hour). 

I hope you enjoy this cake as much as I have! Enjoy!

See a full index of The Orange Skillet Recipes here.

Bang Bang Shrimp

If you've ever been to Bonefish Grill, surely you've heard of or tasted their famous "Bang Bang Shrimp". It's an amazing delicacy of shrimp with a spicy and yet sweet sauce.  The coating under that delicious sauce is a very light breading of just cornstarch and egg wash.  

If you're feeling adventurous and you have a little time on your hands, you should definitely give this a try.  I was a little afraid of making it too spicy so I only added 3 or 4 drops of Sriracha Sauce.  I didn't think they had much heat at all, so I would definitely add more the next time.  Also, another version of this recipe I found added peanut butter to the sauce.  It was only a teaspoon or so, but if you like...give that a try as well. Also, I actually deep-fried these shrimp in a dutch oven instead of pan frying. Do whatever you like. Here's the recipe, so collect your ingredients and get started.

Bang Bang Shrimp

1 pound raw shrimp, peeled, deveined, tails removed

1/8 teaspoon garlic powder

¼ teaspoon salt

1/8 teaspoon black pepper

½ cup mayonnaise

¼ cup Thai Sweet Chili Sauce

4-8 drops Sriracha Hot Sauce

2 tsp. honey

1 cup corn starch

2 eggs

6 tablespoons canola or vegetable oil

½ of a green onion, diced (optional)

Lettuce for garnish (optional)

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.

Place corn starch in a shallow dish like a cake pan. In another cake pan, lightly whisk two eggs together to create an egg wash. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.

When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. The shrimp cook fast!

When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.

Remove the cooked shrimp to a paper towel lined plate.

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and honey. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.

To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!

Thanks for reading and make sure you comment! Enjoy!

See a full index of The Orange Skillet Recipes here.

Polar Express Hot Chocolate & Homemade Marshmallows

If you love Christmas nearly as much as I do, you're very familiar with The Polar Express.  It is truly one of my favorite Christmas movies and watching it every year is an event unto itself.  The first requirement of watching The Polar Express is wearing your pajamas.  In the movie, all the kids on the train are in their pajamas because they wondered out of bed close to midnight and boarded this magical train making it's way to the North Pole.  The second requirement is having delicious hot chocolate.  This is the requirement that I am here to help you with.

First, a serious must, are the delicious homemade marshmallows that make the hot chocolate you're about to enjoy very creamy and delicious.  They are easy, but there are some steps you'll want to ready through several times and follow closely.  It isn't complicated, but you don't want to get ahead of yourself.  You'll want a candy thermometer also before you get started.  Also, rice flour can be pretty difficult to find (update 11/30/13: look in the Latino Foods section).  I could only find it at Harris Teeter.  If all else fails, take white rice and put it in your food processor and grind it into a powder.  Sift out any large pieces.

 

 

 

BASIC VANILLA MARSHMALLOWS

4 Gelatin Envelopes

3/4 cup Water

1 Tbs. Vanilla Extract

3 cups Sugar

3/4 cup Water

1 1/4 cups Corn Syrup

1/2 tsp. Salt

Rice Flour

Confectioner's Sugar

 

Line a 10"x15" Pyrex dish with parchment paper and spray with cooking spray.  Fit your stand mixer with the whisk attachment. In the mixing bowl combine the 1st 3/4 cup water and the vanilla.  Sprinkle the gelatin over the liquid to activate the gelatin.  In a saucepan combine sugar, salt, corn syrup and remaining water (do not stir).  With the lid on, bring to a boil (no stirring). When you have achieved boiling, remove the lid and attach your candy thermometer to the pot and continue to boil (without stirring) until the sugar mixture reaches the soft-ball stage (~240 degrees). 

 

NOTE: At this stage, take great care to NOT get any on you and do NOT taste it.  This molten sugar will cause 3rd degree burns and you will NOT be able to get it off your skin.

 

With the mixer at medium speed and the splash guard attached, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture.  It is very important to stay back, because it could splash and burn very easily. When all of the syrup is added, bring the mixer to high speed. Whip the mixture until it has increased in volume and becomes a little stiffer (8-10 minutes).  Pour the marshmallow mixture into the parchment-lined dish.  Allow it to sit, uncovered at room temperature for 10 to 12 hours.

 

To finish your marshmallows, mix equal parts rice flour and confectioner's sugar and sift over the marshmallows. Using the parchment that is still sticking up, you should be able to pull the marshmallow slab out of the dish and place it on a cutting board (I used a silicone baking mat).  Using a pizza cutter, cut the marshmallow slab into smaller pieces and make sure each side is coated in the flour/sugar mixture.  Shake off the excess powder.  Marshmallows will last several weeks in a sealed container at room temperature (Zip-Loc bags are best).

 

POLAR EXPRESS HOT CHOCOLATE

1 ½ cups heavy cream

1 14 oz can sweetened condensed milk

2 cups bittersweet chocolate chips (12 oz. bag)

6 cups milk

1 tsp. vanilla extract
1/2 tsp. salt (optional)

Homemade marshmallows

In a large pot over low heat, combine all of the above ingredients.  Stir regularly for 30-40 minutes until chocolate is fully melted and incorporated with other ingredients. 

If you're making this for a party, you could add all of the above ingredients to a Crock pot a few hours before guests arrive.  Provide a ladle and mugs and let them serve themselves.  Just be careful, because it can burn quickly if you leave it on too long.

Update (11/30/13): I found that it's much easier to blend the ingredients if you put the chocolate chips in to melt and as soon as they start to melt, add the milk (whole, 2%, skim...doesn't matter). When the chocolate chips are melted and blended, add the cream, vanilla and sweetened condensed milk, then heat until evenly warm (do not over cook).

 

 

 

This is truly the BEST hot chocolate I've ever had.  My friends and I compared it to a liquid candy bar.  It's so rich and creamy that you don't need too much.  Drink with care.

If you would like to enjoy this tradition yourself, and don't own The Polar Express, I have looked up when it will come on to help you out.  There are plenty of opportunities so I hope you don't miss out.  You'll definitely need to plan ahead for this because this isn't a last minute type of hot chocolate.

The Polar Express on ABC Family - 2013
Thursday, December 5 @ 7 PM (EST)
Tuesday, December 17 @ 9 PM (EST)
Monday, December 23 @ 10 PM (EST)

 

Merry Christmas! Enjoy!