Spicy Dark Chocolate Flourless Cookies: Darling Magazine Feature

So happy to see my recipe for spicy chocolate flourless cookies on Darling Magazine yesterday! Take a peek if you're in the mood for something new. Beware though, they may look sweet but they sure do pack a spicy punch!

I can't thank Kimberly enough for stopping by to snap these beautiful pictures. To think that she was able to capture these images in my humble little living room just blows my mind. She's the best :)

photography by Kimberly Chau

recipe featured on Darling Magazine

Lemon Bundt Cake Recipe

My recipe for my favorite lemon bundt cake is featured on Darling Magazine today! Check it out if you need a little weekend baking inspiration!

photography by Kimberly Chau / styling by Sugar and Cloth / illustrations by Lisa Chow

Vanilla Bean Cupcakes + Darling Magazine Feature

Remember those cute cupcakes that popped up on Sugar and Cloth a few weeks ago? Well I'm sharing the recipe on Darling Magazine today and am so excited to see our work featured on such a beautiful site! I'm a huge fan of their website and print magazine, so this is definitely a very exciting day for me. 

Once again, the biggest thank you to Ashley for styling the prettiest shoot and Kimberly for taking the lovely images and so much more. Hop on over and take a look!

styling by Sugar and Cloth / photography by Kimberly Chau / illustrations by Lisa Chow

No-Fuss Cinnamon Rolls

Bread-making is probably my most favorite type of baking. It's finicky and temperamental, but oh so very rewarding. However, sometimes you just don't have the time. That's when I turn to those trusty frozen Rhodes loaves and in a pinch, they'll satisfy even the most discerning of bread-makers. 

We whipped up a batch of cinnamon rolls today and might have overcrowded the pan, and might have thinned the glaze too much, and might have eaten them hot out of the pan like a pack of wild dogs. These things happen. Looking back I don't think we would have done it any different given a second chance. Lucky for us, this recipe is good as gold and is sure to pop up again on another lazy Saturday. 

recipe from everyday occassions

Came across this sneaky baby jumping in the shot. Happens all the time and I kind of love it :)

Raspberry Cake Recipe!

I'm sharing my recipe for my favorite raspberry cake over at Sugar and Cloth today! Hop on over if you want to take a look!

styling by Sugar and Cloth / photography by Kimberly Chau

Perfect Roasted Lemon Chicken

Lemon chicken is one of life's greatest pleasures, don't you think? After years of playing around with different cooking temps and ingredients, I finally found the perfect roasted lemon chicken recipe and it's been a weekly staple at our house ever since. 

My husband received this organic Greek spice blend as a Christmas present from a co-worker a few years back and it was a game changer. After a bit of experimentation we created our own version and it is the perfect way to add tons of flavor while still highlighting the bright lemon flavor. During the spring and summer when our herb garden really gets going I stuff the chicken with parsely, rosemary, thyme and lemons but even if you don't have fresh herbs on hand it still comes out delicious every time. I really hope you enjoy this family recipe of ours and that it brings a little happiness to your dinner table. 

*****

Perfect Roasted Lemon Chicken
1 medium sized fryer
1-2 tbsp Greek seasoning, depending on preference (store bought or recipe below)
2 lemons quartered
2 onions quartered
2-4 cloves of garlic roughly chopped
olive oil
salt & pepper

1. Preheat oven to 450 degrees. Toss together one quartered onion, garlic, one quartered lemon with a few swirls of olive oil in a cast iron skillet. Season with salt and pepper liberally.

2. Place your fryer on top of the veggies breast side facing up and pat dry with paper towels. Stuff the cavity with the other quartered lemon and onion. Coat the chicken with olive oil then sprinkle salt, pepper and the 2 tablespoons of Greek seasoning onto the chicken. Don't be afraid to massage it into the skin and really work it throughout.

3. Cook at 450 degrees for 30 minutes then decrease temperature to 350 degrees for one hour. Internal temperature should read at 180 degrees. If you notice the bird starting to get too brown, very loosely cover with foil. If you do this, I like to turn the broiler on for the last five-ten minutes to really crisp up the skin.

4. Let the chicken rest for ten minutes (so hard!) and then divide and serve immediately. We usually place cut pieces back in the cast iron skillet to really soak up all the delicious pan juices.

Greek Seasoning Mix
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
1 Tbsp dried oregano
1/2 tsp dried mint
1 Tbsp dried thyme
1 tsp dried parsely

Spice mix also works great with pork, beef and veggies.

Raspberry Coconut Macaroons

Hop on over to my buddy Shea McGee Design's blog to see my recipe for raspberry coconut macaroons! They're the perfect way to welcome spring!