First of all, if you’re here today after seeing my live cooking demo at Williams Sonoma at Ala Moana – ALOHA! Thanks for stopping by 🙂 I had so much fun cooking live with all of you and talking about eating gluten free, as well as some of my favorite cooking hacks and special treats. As promised, here are the recipes we talked about, as well as some snapshots of the day. Don’t hesitate to reach out if you have any questions. Mahalo to Williams Sonoma at Ala Moana Center for having me today 🙂
If you are interested in checking out more of what Cup4Cup has to offer, you can visit the Williams Sonoma website here. The best part? You can shop online or in stores – same great quality all the way around!
Okay so let’s talk recipes. The dinner I made is so quick and easy, but equally impressive for guests! To make it, simply take a regular chicken breast and butterfly it in half, making sure that it is still connected on one side. Then, gently pound it out a bit with a meat tenderizer. Next, dip it into an egg wash and toss it in Cup4Cup flour. Pan fry it on medium heat with a bit of coconut oil for around a minute or so on each side. Remove it from your skillet and sprinkle with Parmesan cheese and wrap it tightly in prosciutto. Bake at 350 for about 30 minutes, or until prosciutto appears crispy.
If you want to recreate the “Cupid’s Arrows” asparagus bundles, take 4-5 fresh asparagus spears, wrap them tightly in a piece of prosciutto and line them up on a baking sheet. Sprinkle salt, pepper and little bit of lemon juice on top, followed by a little bit of olive oil. Bake at 350 for 15-20 minutes, or until asparagus appears slightly shriveled and prosciutto appears crispy.
The dessert I made was a traditional Italian ricotta cookie. One of the very best things about this cookie is that it can be used for practically any celebration – it is never NOT loved by all. I have had friends take this recipe and add a bit of food coloring for holidays, birthdays and weddings, as well as incorporate fancy frosting designs and colorful sprinkles. The options are truly endless!
You Will Need:
For The Cookies:
1/2 pound butter
2 cups sugar
1/2 teaspoon salt
1 pound ricotta cheese
1 tsp. vanilla
4.5 cups Cup4Cup flour
1.5 tsp. baking powder
1.5 tsp. baking soda
For The Frosting:
2 cups confectioner’s sugar
1/4 cup butter
1/2 tsp. vanilla
1. Mix frosting ingredients together and set aside.
2. Mix together butter, sugar and salt for cookies.
3. Add the eggs and slowly fold in the ricotta cheese.
4. Sift in flour, baking powder and baking soda.
5. Place small dough balls on a greased cookie sheet about an inch apart.
6. Bake at 350 degrees for about 10 minutes, or until golden brown.
7. Wait until cookies are cool to frost.
Thank you to everyone who stopped by to talk food, holidays and more. Special thanks to all my friends here locally who made me feel special and took time out of their day to visit my demo! I hope that you left feeling a little bit more inspired to get busy in your own kitchen.
A couple of you asked about my favorite kitchen products that I was using and I’ve linked them all below for you.
I can’t thank the folks at Williams Sonoma enough for giving me this fun opportunity. I should be back again this spring doing another demo, so keep your eyes out! 🙂