Happy Anniversary to ME!

I got the greatest anniversary gift ever! Philip signed me up for the Wilton Cake Decorating Course I. I LOVE it! I got my preset a little early since the class started in the middle of August but the class ends the night before our 3rd anniversary so it works out nicely.

I am having a blast with these classes. I think my skills have already improved quite a bit just between the last two cakes I made.

Next week is the finale cake and we got to pick out what cake we want to make. I'm rather excited about that. The first two cakes have to be specific cakes and while they are good cakes for using the techniques they aren't really cakes I would have chosen to make.

This is the first cake....Not wonderful but not super....And the second cake...

It just so happened to be Philip's soldier's birthday the day I made the cake...so that was an easy cake to give away. We like to get the cakes out of the house as soon as I finish them so we aren't tempted to make them.

Stay tuned for my finale cake! :)

Cashew Chicken

This is the second time I have attempted cashew chicken. The first attempt was okay but it was a little too spicy for me so I only made it the one time and then forgot about it. This attempt was MUCH better. I loved it and I will definitely be making it again.


Cashew Chicken
(Source: Williams-Sonoma)


~makes 4 servings ~

Ingredients
3 tablespoons. soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoon grated fresh ginger
1 pound boneless, skinless chicken thighs, cut into bite-size pieces (I used breasts.)
1 teaspoon Worcestershire sauce
1 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/4 teaspoon cornstarch
3 tablespoons corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

Directions
Marinate the chicken - In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
Make the sauce - In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
Stir-fry the chicken - Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice.