Barrel of Monkeys Cake

So, the actual concept here (and above photo) is my own, for my son's 1st birthday, but it was inspired by the following pin:

http://www.keyingredient.com/recipes/247868093/kit-kat-cake/










I made a layered banana cake from this recipe, and used this chocolate cream cheese frosting recipe, and simply stuck the kit kat bars to the sides, and decorated the top with the monkeys and candle. So tasty and so cute!

Greek Yogurt Banana Bread/Scones/Muffins

I pinned this when I had some greek yogurt to use up, and it turned out fantastic! So moist and yummy. It did go bad faster than regular banana bread though - I didn't notice at first read that she suggests keeping it in the fridge. Mine lasted at least 3-4 days out of the fridge (wasn't as good as fresh, but it was still edible, unlike a couple days later when it clearly went bad), but I imagine it might have lasted longer if I'd kept it in the fridge.




Recipe found at: http://www.cafeterrablog.com/2012/08/05/banana-bread-with-greek-yogurt/

Creme Brulee French Toast

I made this for Christmas morning this year, and it was SO good, and SO easy! I didn't even prep it the night before - just did it in the morning, and it still came out perfect. Definitely pintastic!

http://www.chef-in-training.com/2012/01/overnight-creme-brulee-french-toast/

Pintastic: Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

I tried this recipe back in the fall, to rave reviews and it has now become a comfort food staple in our meal rotation. Hearty, delicious and healthy. It is a multi-step recipe that takes time but, is so worth it! It feeds the four of us for 2 meals.

Original pin here...Hearty Chicken Stew with Butternut Squash & Quinoa

I took this photo as soon as I finished cooking this stew on this very cold New York afternoon. Notice the lack of olives in my version (because, well, gross).

Ingredients:

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth (I use the full 32 oz carton)
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt (I use Penzy's 4S seasoned salt)
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives (I omit)
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Notes: Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

Enjoy!

Jen