Sticky Rice with Mango

Sticky Rice with Mango

Sticky Rice with Mango

My friend Joe showed me how to make Sticky Rice, not only that but he bought me all the things required to make the sticky rice AND he said I could share his instructions for making it with you guys!  Woo Hoo!!  Thanks Joe!


Thai sticky rice, Thai sweet rice, or Thai glutinous rice

Chaokoh or Mae Ploy coconut milk (cream)



mangoes, peaches, and/or nectarines

toasted sesame seeds

Here is the rice and coconut milk Joe bought for me:

Thai sweet rice and coconut milk

Thai sweet rice and coconut milk


steamer – basket and pot

Looks like this:

Steamer Basket and Pot

Steamer Basket and Pot

1  Soak 2 cups of rice overnight (12 hours) in lukewarm, not hot, water, making sure that the water is covering the rice with several inches to spare.

2  After 12 hours, drain rice and place in steamer basket and set the basket in the steamer pot with about 3″ of water in the bottom of the pot.  Cover with a lid that is large enough to touch the inside of the basket from all sides without sitting on the rice.  The pot should have enough water to boil for at least 30 minutes without drying out, but not so much as to touch the basket when boiling.  Boil 10 – 15 minutes or until rice seems to stick together and then take the basket out of the pot and shake it to rotate the rice in a ball so that the top of the rice is now on the bottom of the basket.  Cover with lid again and cook another 5 – 10 minutes or until rice will clump together in your hand.  Roll rice out of basket into a food storage container and seal tightly with lid.  (You could eat this rice right now with barbecue!)

3  Heat 1 – 2 cans of coconut milk just short of boiling.  Add salt until you can just barely taste it.  Then add sugar until the mixture tastes too sweet, making sure the sugar gets dissolved.  Save a small amount of this mixture, about 1/4 cup in a separate container.  Start adding the sticky rice to the coconut milk mixture until it is the consistency of wet cement.

4  Serve quickly with slices of mango/peaches/nectarines, sprinkling with toasted sesame seeds and a drizzle of the reserved coconut milk mixture.

recipe courtesy of Joseph Garrard




3 Ingredient Chocolate Zucchini Cake

3 Ingredient Chocolate Zucchini Cake

3 Ingredient Chocolate Zucchini Cake

If you are already starting to wage war against the zucchini barrage that is coming from your garden like I am, then I strongly suggest that you give this recipe a try.  It was easy, it was surprisingly delicious and if you don’t tell people that there is zucchini in it, no one will ever know.

1 chocolate cake mix

2 eggs

1 1/2 – 2 cups shredded zucchini (I actually run mine through the food processor until it is a puree as opposed to shredded)

1  Mix all ingredients until well combined.

2  Pour batter into either 2 greased loaf pans or 1 greased bundt cake pan.

3  Bake at 350 for about 45 minutes.

I frosted it with some chocolate frosting that I had leftover in the fridge from some other dessert.  You could make an easy glaze with some milk, powdered sugar and cocoa.

recipe from The Creek Line House

Rustic Buttercream Striped Wedding Cake with Greens

Rustic Buttercream Striped Wedding Cake with Greens

Rustic Buttercream Striped Wedding Cake with Greens

Latest wedding cake for my friend Bailey and her new husband Maycol.  It was so hot that the cake was having some issues which gave me some issues!  I had to grab the top layer and turn it around as it was starting to slide.  So it didn’t look as pretty as it did preslide!  Oh well!  I know it tasted good cause I had extra layers left over which we ate last night and also shared with the neighbors.

Chocolate cake recipe here

Buttercream Icing recipe here

Here’s a closer look

Rustic Buttercream Striped Wedding Cake with Greens

Rustic Buttercream Striped Wedding Cake with Greens

Thanks Bailey for letting me be a part of your big day!  Congratulations to you and Maycol!

Pink Drip and Sprinkle Birthday Cake

Pink Drip and Sprinkle Birthday Cake

Pink Drip and Sprinkle Birthday Cake

So I tried out a drip cake and turns out my drip was too drippy!  I’ll work on it, I promise.  My friend Brandon asked if I would make a birthday cake for his girlfriend Lauren.  All he gave me to go on was pink, hearts, and stars so this is the result.  Even though the drip was a little too runny, I still think it was a cute cake.

The cake is vanilla, you can find the recipe here.

The frosting is buttercream and you can find that recipe here.

The drip recipe came from here.

And the sprinkles are from here.  I found them at a local store called Gygis.  (I added in some tiny pink heart sprinkles and some tiny silver star sprinkles both from Michaels.)

Harry Potter Cupcakes and Mini Hagrid Birthday Cake

Harry Potter Cupcakes

Harry Potter Cupcakes

My cute neighbor Eleanor and her mom Tami came over on Monday and we all made Harry Potter cupcakes and then Eleanor made a Hagrid cake on her own for her Harry Potter themed birthday party.  I think they came out really cute.  Eleanor wanted broomsticks, lightning bolts and scarves from all four houses on top of the cupcakes.  Cute right?

And here is the Hagrid cake that Eleanor made on her own

Mini Hagrid Birthday Cake

Mini Hagrid Birthday Cake

Cute right?  Just like the cake that Hagrid brings Harry in “Harry Potter and the Philosopher’s Stone”.

The cupcakes are vanilla and chocolate and the mini cake is a marble cake.  Both the cupcakes and mini cake are made with this recipe here.

The recipe for the frosting on both the cupcakes and the cake can be found here.

The fondant for all the cupcake toppers is Wilton fondant which you can find at Michael’s.

Happy Birthday Eleanor!  Thanks for letting me be a part of the fun!

Little Lemon Drops

Little Lemon Drops

Little Lemon Drops

Made these for a little get together last night for one of my friends who is moving into a new house.  They are a perfect little bite of lemon!

for the cake

1 lemon cake mix

1 small box vanilla or lemon instant pudding mix

4 eggs

1 1/4 cups sour cream

1/2 cup milk

for the glaze

3 1/2 cups powdered sugar

zest of 1 lemon

juice of 1 lemon

2 tablespoons melted butter

1/4 cup hot water

1  For the cake, preheat oven to 325.  Spray mini muffin pan with cooking spray with flour.

2  Beat all cake ingredients until smooth.  Fill each well in muffin pan about half full.  Bake for 12 minutes or until toothpick inserted in center comes out clean.

3  Let cool in pan for about 2 minutes then remove from pan and place upside down on cooling racks with wax paper underneath.

4  For the glaze, beat together all glaze ingredients until smooth and desired consistency.  Drip/spoon 1 spoonful of glaze over each bite, allowing glaze to drip down sides.  Let glaze set before moving/serving.

recipe from Butter with a side of Bread

Red, White and Blue Sugar Cookie Pie

Red, White and Blue Sugar Cookie Pie

Red, White and Blue Sugar Cookie Pie

How was your 4th of July this year?  Ours was delicious!

for the cookie

1 pouch (17.5 oz) sugar cookie mix or chocolate chip cookie mix

1/2 cup butter, softened

1 egg

2 tablespoons flour

1 cup red, white and blue M&M’s

for the frosting

2 cups powdered sugar

1/2 cup butter, softened

1 teaspoon vanilla

2 – 3 tablespoons milk

1  For the cookie, heat oven to 350.  Spray pie pan with cooking spray.

2  Stir together cookie mix, butter, egg and flour until soft dough forms.  If using sugar cookie mix, stir in all M&M’s and press into pie pan.  If using chocolate chip cookie mix, do not stir in any M&M’s, press dough into pie pan then top with as many M&M’s as desired, pushing gently into dough.

3  Bake 20 – 25 minutes or until golden brown.  Cool at least 30 minutes.

4  For the frosting, beat together all frosting ingredients until smooth, about 3 minutes or so.  Spoon frosting into pastry bag fitted with star tip.  Decorate as desired with frosting and additional M&M’s.

recipe from Betty Crocker