Melt butter and add in 1 tsp cinnamon, almond extract, brown sugar, flour, oats.
Mix until you have a very dry crumble. You can even use your hands to break up the butter and sugar.
Mix together remaining cinnamon, vanilla, and cherries.
Prepare a dish with parchment. Add the cherry filling. Top with the crumble.
Bake for 20 minutes or until golden brown.
I added the links to my favorite extracts above. You can also search the site directly or check your local Walmart! Using quality extract makes a huge difference in getting those intense flavors without an artificial aftertaste.
Hot Pot is one of those things that I think you either love or you hate. Most restaurants will have individual burners or share burners filled with savory broth. You cook a selection of meats and vegetables in your own simmering broth. Our favorite place also has a sauce bar. All you can eat chili oil? Sign me up! I did not go traditional today. I took all my favorite things from Hot Pot and made it a much easier clean up.
We had a new market open near us and I am almost embarrassed to tell you how many times we have been in the past 2 weeks. I say almost embarrassed because then I remember all the different kinds of dumplings and pork buns we have tried. Patrick is borderline obsessed with a little Ramen restaurant in the food court. Which is how this recipe came about this weekend. It has been threatening to snow flurry all weekend and every part of me wanted a rich beef soup. Not just any beef soup though. A hot pot style soup. Something with a rich broth and tons of goodies.
Most of these ingredients you can find right in your local grocery store. We purchased ours at a new local Asian market. If you have one close by definitely check it out! The herbs and vegetables are usually a fraction of the cost compared to local grocery stores. The selection is out of this world, and you can usually find really good deals on butchered meats.
I used pre-cubed rib eye. You can use any kind of beef you would like. Sliced brisket, stew meat, skirt steak sliced against the grain… anything works as long as you brown/sear the meat first.
Now lets talk about your heat tolerance. Mine is high- as in I tap out when fire comes out of my ears. Patrick’s kids usually can handle fairly spicy, but I think this recipe would terrify them. So I am going to give you some options to make this family friendly.
If you are going to an Asian market you can pick up a hot pot starter. These are also available online or you could definitely make it yourself.
When searching for your hot pot base definitely take into account your heat preference. If you are more of a mild to medium spicy I would completely stay away from anything with Szechuan Peppercorns. I don’t think they are necessarily spicy, but sometimes you can get a bite that will unexpectedly numb your entire mouth. In theory I believe they are used to allow you to taste all the flavors in the hot pot, but if this is your first time making a recipe like this I would just skip them.
To build the base you will start by browning/ searing your meat. This is going to help tenderize the meat as well as build a lot of great flavor. Removed the meat then add in your broth and spices. Bring the broth to a rolling boil then drop down to barely a simmer before adding the meat back into the pot. Do not skip this step because it is going to give you super juicy bites of tender meat instead of chewy bites.
You can literally add anything to this soup. Some of my favorites are- mushrooms, cabbage, spinach, tomatoes, onion, egg, soup dumplings, noodles. Today we are using pork soup dumplings, shiitake mushrooms, garlic, Chinese noodles, and lots of fresh basil.
You can use any kind of dumplings you prefer, but I like the tiny bite size square dumplings. You can also have a dumpling sauce on the side for dipping. Yum!
Spicy Beef Hot Pot
Recipe Type: Soup
Author: Kellie Rice
Spicy broth simmered with rib-eye, garlic, and mushrooms. Poured over basil, dumplings and Chinese noodles.
6 cups of beef stock
1/2 pound of cubed or sliced steak
1 tsp of canola oil
2 tbsp of chopped garlic
1 cup of fresh herbs
1 cup of mushrooms
4 oz or 2 servings of dried pasta such as Chinese noodles, ramen, or spaghetti
2 cups of dumplings
1/4 cup of hot pot base (Little Sheep is a good brand and I believe they sell it at Walmart)
If you want to make your own starter-
1/4 cup of canola oil
1 tsp cumin
1 tsp salt
1 tsp of soy bean paste
1 tsp of cayenne or white pepper (depending on your heat level)
1 tsp of garlic
1 tsp of crushed red chili (optional)
1 tsp of whole cloves (optional)
In a large soup pot heat 1 tsp of canola oil over medium heat
Add in your meat careful not to crowd
Brown/ sear your meat and set to the side
Add in the chopped garlic and mushrooms
Lower the heat and pour hot pot base over the top
Add in the broth
Bring to a boil
Lower to barely a simmer (too hot will toughen your meat)
Add the meat back in and simmer for 30-40 minutes
minutes before serving add your noodles
minutes before serving add in your dumplings
Garnish with fresh herbs ( I love basil, but cilantro works too)
Serve with a dumpling sauce and sriracha
Or even a crusty hunk of bread
My Italian roots poked out a little here and I served mine with a load of crusty sourdough bread. Now before you judge my carbs on carbs on carbs just try a piece of warm bread dipped in this broth. It is so delicious!
Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.
I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!
It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.
Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.
All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!
Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!
Chocolate Ganache Cake
Recipe Type: Baking, Dessert
Author: Kellie Rice
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
1 1/4 cup of AP flour
3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
1 1/2 cup of sugar
1/2 cup of brown sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 eggs plus 1 egg yolk
1 tsp of salt
1/2 cup canola oil
2 cups of boiling water plus 1 pack of instant espresso
1 stick of soft butter
1/2 cup of cocoa powder
1 tsp of vanilla or chocolate extract
1/4 cup of cream
2 cups of powdered sugar
4 oz of chopped semi sweet chocolate
1/2 cup of cream
1 tsp of instant espresso or coffee extract
Sugar cookies, spooky candy, marshmallow, oreos
Preheat the oven to 350 degrees.
Spray three 6 inch pans or two 8 inch pans to prep
In a large mixing boil add the sugar, eggs, oil, extract.
Mix together the remaining dry ingredients and add in mixing slowly.
Pour in the espresso water very very slowly.
If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
Batter will be thin.
Bake for 30 minutes or until set.
For the buttercream:
Mix the butter and 1 cup of sugar
Add the extract and cocoa powder
Alternate the remaining sugar and cream until desired consistancy
Should be thicker than whipped cream, but easy to spread
For the ganache:
Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
After the layers have cooled
Level them off with a knife and spread buttercream in between layers
Spread a very thin layer of butter cream over the cake to crumb coat
Leave in the freezer or fridge for 15 minutes to set
Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
For the decorating:
I made a tombstone and men out of sugar cookie dough
I pulsed oreos into a “dirt”
For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
I used remaining cake pieces for form a grave
Be creative! Or just eat as is!
Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!
Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!
Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.
You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!
Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.
Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!
On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.
While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.
I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.
Steak Egg And Cheese Biscuits
Recipe Type: Brunch
Author: Kellie Rice
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
1 1/2 cups of AP flour
1 cup of bread flour
1 tsp of salt
3 1/2 tsps of baking powder
3/4 cup of margarine
1 cup of milk
1 tsp of garlic powder
2 cups of hashbrowns cooked per package instructions
2 slices of sharp cheddar cheese
4 ounces of thinly sliced steak or carne asada cooked through
2 eggs scrambled with salt and pepper
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1 1/2 inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!
I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.
Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.
My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.
While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!
Affordable Spicy Paella
Recipe Type: Rice
Author: Kellie Rice
An easy way to impress with bold colors and flavors in this affordable paella.
1 pound of chopped boneless skinless chicken thighs
2 tbsp of olive oil
2 tbsp of smoked paprika
2 tbsp of garlic powder
1 tsp of chili powder
1 tsp of red pepper
salt and pepper
1 cup of chopped onions
1 cup of stewed fire roasted tomatoes
2 tbsp of chopped garlic
3 cups of chicken broth
fully cooked sliced andouille sausage
1 pound of shrimp shelled with tails on
1 1/2 cups of arborio rice
1/2 cup chopped parsley
Heat a large paella pan or saute pan over medium heat.
Add the olive oil.
Add chopped onion and sausage.
Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
Remove the sausage and set to the side.
Add in the chicken and cook until golden brown.
Add garlic and rice.
Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
Add in the stewed tomatoes and stir until all the rice is covered.
Pour the broth over the top and stir into the rice.
Bring to a boil.
Lower to medium low heat.
Add the sausage back in then cover.
Cook for about 10 minutes.
If your broth evaporates before the rice is done just add a little more on top.
The important part is to make sure you do not stir the rice at all.
When the rice is almost done (about 15 minutes) add the shrimp on top.
Salt and pepper then cover.
When all the liquid has absorbed and you start to hear a little crackling the rice is done.
If you are unsure then just test the rice to make sure it has finished.
Sprinkle with parsley and squeeze a little lemon over the top.
I finish mine with Tabasco!
I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂
Let me know if you try this recipe! I know you will love it!
Ramen is one of those super comforting foods that we turn to for an easy dinner. Long gone are the days when we fill our foam cups with water and wait for noodles to soften. While dressing up a ramen packet is not new to me, this is definitely a more sophisticated approach. I am lucky enough to live near several Asian farmers markets so some of these ingredients will be optional. Delicious either way. Yesterday we went to pick up some soybean paste (which I seriously cannot find in any other grocery store in our area!) and I was lost in the 3 aisles of noodles. Rice noodles, mung bean noodles, green bean noodles, wheat noodles, soba noodles, egg noodles… so many noodles everywhere! I went with a classic ramen noodle, but we purchased a few others for later experiments.
I started by slicing some sirloin steak very thin and browning it in my soup pot with a little vegetable oil. Removing the meat and setting it to the side I then browned some fresh chopped brussel sprouts. Again removing from the heat and setting to the side. I added onion and mushrooms let that saute then drizzled some soy sauce to deglaze my pan. Turning the heat down I poured in the beef stock. Mixing in the brown sugar and spices. I recommend using a beef stock cube or half a packet of beef ramen seasoning to really get a bold beefy flavor.
I make my noodles in a separate pot tossing them into the broth once they have softened. Then comes my favorite part! The eggs! I know a lot of recipes call for a soft boiled egg on top, but we like to add our eggs straight into the broth and let them poach in the beef seasoning. So wonderful!
Spicy Beef Ramen Bowl
Recipe Type: Soup
Spicy beef ramen soup bowls! Layers of beef flavor with soft noodles and veggies.
4 oz of sirloin steak sliced
6 cups of beef stock
2 beef ramen packs or noodle of choice
beef ramen seasoning or a beef cube
1 tsp soy bean paste (optional if you cannot find)
2 tbsp sesame oil
1 tbsp vegetable oil
1 cup of chopped brussel sprouts or cabbage
1 cup of chopped onion
1 cup of chopped mushrooms
1 tsp garlic powder
1 tsp of salt
1 tbsp of chili paste (or sriracha)
1/4 of low sodium soy sauce
1/4 cup of brown sugar
Prepare boiling water for the noodles.
Add noodles and cook while preparing broth.
In a large soup pot heat vegetable oil over medium high.
Add in the meat and let it brown about 5 minutes.
Remove meat and set to the side.
Add chopped brussel sprouts and sesame oil to the pot and again brown over medium high,
Lightly salt to taste, remove from heat and set to the side.
Toss the onion and mushroom to the pot and begin to saute.
Lower the heat to medium and mix in the brown sugar.
Let the onions caramelize then add the soy sauce to de glaze the pot.
Add in the garlic, chili paste, salt, and soy bean paste.
Pour in the beef stock and stir.
(Don’t forget to drain the noodles they cook fairly quickly)
Bring the heat back up to medium high and add in the beef seasoning.
Let simmer for another 10 minutes then pour in the drained noodles.
Crack 2 eggs into the broth and let cook through.
I like dropping the eggs into opposite ends so I can make sure both people get a whole egg.
Pour soup into bowls and top with brussel sprouts and hot sauce.
I hope you try out our go to easy dinner! These brussel sprouts are everrrrything right now! Don’t forget to let me know if you try it out!
I don’t claim to be southern, but fried chicken has a special place in my heart. Growing up my dad, brother and I used to sit around the kitchen eating chicken biscuits drenched in texas pete hot sauce. Flakey butter biscuits wrapped around an extra crispy chicken breast. I personally cannot eat fried chicken without hot sauce. Something about that salty crunch dipped in a vinegary punch of pepper just creates the perfect bite for me. The juicy chicken under those fried bits are just a bonus 😉
Growing up in North Carolina we didn’t have many restaurant options. My roommate and I would drive over the state line to Georgia after work to pick up Chick Fil A sandwiches and buffalo sauce. Of course we would have to eat them on the way home before they were cold!
Now I am lucky enough to have a plethora of restaurants to choose from, but there is just something about cooking in your own kitchen. Deciding on exactly what ingredients you want to form your meals.
These sandwiches are made with my go to fried chicken recipe dipped in a mild garlic buffalo sauce. I made my own buns, but potato buns would be a great alternative. Something with a really soft buttery texture. I didn’t have any lettuce or pickles on hand, but they would be a great addition!
Southern Fried Buffalo Chicken Sandwiches
Recipe Type: sandwich, fried chicken
Southern fried buffalo chicken sandwiches.
1 pound of chicken breast lightly pounded out
1 cup of AP flour
1 cup of panko crumbs
1 tbsp salt
1 tbsp garlic powder
2 heaping tbsp paprika
1 tbsp cayenne pepper
1 cup of milk
For the sauce
1/2 stick of salted butter
1/2 cup of texas pete or hot sauce equivalent
1 tbsp chopped garlic
fresh ground pepper to taste (I like mine very peppery)
Salt and Pepper
Preheat a fryer or skillet of oil to 350.
Mix together the egg and milk.
Dip the chicken in the mixture.
Whisk together the flour, panko, salt, garlic, and pepper.
Dip the chicken into the flour one at a time.
Let rest for about 5 minutes.
Drop gently into the fryer and fry until golden brown and cooked through.
I usually pull my chicken out at 160 degrees internal temp and let rest.
Sprinkle with salt.
In a sauce pan melt butter.
Add hot sauce and seasonings.
Whisk together and let simmer for about 5 minutes.
Dip chicken into the sauce.
Spread 1 tsp of mayo on the top bun.
Add sliced tomato and season with salt and pepper.
Add chicken and close.
I hope you enjoy this recipe as much as I have been!
I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.
I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.
CLICK HERE for my favorite chocolate cake recipe
Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe Type: Baking
Mocha cream cheese frosting with dark chocolate layers.
For the frosting:
4 ounces of cream cheese
4 tbsps of softened butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp instant espresso powder
1 tbsp heavy cream
For the ganache filling:
4 ounces of dark chocolate
1/2 cup of heavy cream
For the frosting:
Mix together the cream cheese and butter.
Add in the vanilla and espresso powder.
Slowly pour in the powdered sugar.
Finish off with heavy cream.
Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
For the ganache:
Heat the cream in a sauce pan on medium low.
When the cream begins to bubble remove from heat and add chocolate.
Mix until thickened.
Let cool before using.
After your cake layers have cooled (don’t forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.
I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!