Kiss Me Frosting

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Light Pink and Chambray Striped Linen from Libbie Summers Yum Yum Smile Shop

 

STOP! If you save no other recipe…save this one. Kiss Me Frosting is my go to, never fail, everyone loves it, “what the hell is in that frosting” frosting! This time of year when love is in the air Kiss me Frosting tastes even sweeter on the tongue. I love this cinnamon candy colored frosting on everything from my Hot and Heavy Baby Cakes , chocolate cookies, graham crackers, cupcakes, biscuits and my husband’s lips (I had to). BOOM!
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Kiss Me Frosting
(cinnamon candy buttercream)
yields about 3 1⁄2 cups

What you need:
1 cup (2 sticks ) butter, at room temperature 4 1⁄2 cups confectioners’ sugar, sifted
1⁄4 teaspoon salt
1 teaspoon vanilla paste (can sub vanilla extract)
2 tablespoons evaporated milk
1/2 heaping cup cinnamon candy/Red Hots (basically a 6 ounce box), pulsed in a food processor to a fine sugar

What to do:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce speed to low and gradually add the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and evaporated milk. Beat for 2 minutes. If the frosting is too thin at this point you can add more of the confectioners’ sugar and mix for 30 seconds, or just until combined. If the frosting is too thick, add a bit more evaporated milk, 1 tablespoon at a time, and mix for 30 seconds, or just until combined. Add the crushed cinnamon candies and stir until combined (BONUS!! They will also color the frosting pink). Frosting can be made ahead and stored in the refrigerator for up to one week.

 

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Greens and Orzo Stir Fry

By Libbie Summers
Photography by Chia Chong
Assisted by David Dempsey

Quite possibly the quickest (15 minutes…seriously) weeknight or any night meal that’s packed with nutrients, flavor and the most beautiful color. The bonus is it uses up any leftover pasta. BOOM! 
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Greens and Orzo Stir Fry
serves 4

What you need: 
2 tablespoons canola oil
2 cups shredded purple cabbage
1 large bunch greens, cleaned, dried and roughly chopped (great with any hearty greens –mustard, dinosaur kale, turnip, collard etc…)
8 ounces orzo, cooked al dente
1 tablespoon toasted sesame oil
1 teaspoon chili oil
Sea Salt

What to do:
1. Place a wok over high heat and heat to very hot. Add canola oil and bring to a shimmer. Stir in cabbage and cook stirring for 2 minutes. Add in turnip greens and cook stirring until just starting to wilt. Stir in orzo, sesame oil and chili oil. Cook stirring for 3 minutes. Liberally salt. Serve immediately.

Variation: Stir in 2 cups of shredded chicken or poached salmon at the end if you like, or place a piece of grilled salmon on top. DELIGHTFUL!

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Italian Orange Cake

By Libbie Summers
Assisted by David Dempsey
Cuisine Apron Dress in White Linen from Libbie Summers Yum Yum Smile Shop
Orange Gingham Trimmed Linen Napkin from Libbie Summers Yum Yum Smile Shop

A had my first warm slice of this cake on the island of Sardinia. It was a game changer –not too sweet, refreshing and easy to make. The perfect weeknight OR entertaining cake. There’s something about bringing a sprite little cake pulled from the oven just a few minutes before straight to the dinner table.
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Italian Orange Cake
serves 8

What you need:
1 orange
3 large eggs
1 1/4 cups sugar
1/3 cup plain yogurt
1/3 cup butter, softened
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon Fiori di Sicilia extract (optional) *recipe to follow
Powdered sugar for dusting

What to do:
1. Preheat oven to 350º F. Spray a 7-8″ springform pan with non-stick baking spray. Line the bottom of the pan with parchment and spray the top of the parchment. Set aside.
2. Boil and Process Orange: Add orange to a small saucepan with boiling water. Boil orange, moving around often, for 30 minutes. Remove from water to drain. Cut into quarters and remove any visible seeds. Add the entire orange to the bowl of a food processor fitted with a blade attachment and pulse to process until any large chunks are gone. Set aside. (BOILING IS OPTIONAL, I think it makes the rind less bitter and produces more juice but if you are in a time crunch just pulverize the thing!)
3. Start Batter: In a large mixing bowl. Whisk together eggs and sugar until light and fluffy, whisk in yogurt and butter until incorporated (Note: there may still be lumps of butter in batter…this is totally cool.). Set aside.
4. Mix Dry Ingredients: In a medium mixing bowl, sift together flour and baking powder.
5. Finish Batter: Gradually add flour mixture to batter until incorporated. Do not over mix! Stir in pulverized orange and extract (optional).
6. Bake Cake: Pour mixture into prepared springform pan and bake until set in the middle (about 1 hour or until the internal temperature reaches 205ºF.)

To Serve: Allow to cool for 15 minutes. Remove from pan and dust with powdered sugar. Serve warm.
*Fiori di Sicilia Extract Recipe: 1 part orange extract + 1 part lemon extract + 2 parts vanilla extract

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Roasted Korean Cauliflower

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Grey Linen: Libbie Summers’ Yum Yum Smile Shop
Kitchen Towel in Dark Sand Linen: Libbie Summers’ Yum Yum Smile Shop

Caramelized at the edges and on the edge of spice. This Korean Cauliflower recipe is the healthier sister to the fried variety but packs the same flavor punch! 

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Roasted Korean Cauliflower
serves 2-4

What you need: 
2 tablespoons coconut oil
1 head cauliflower, cut into bitesized florets
1/3 cup gochujang (red pepper paste)
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
3 scallions, chopped

What to do: 
1. Preheat oven to 450ºF. Line a baking sheet with foil.
2. Melt Coconut Oil: If your oil is solid, spoon the coconut oil onto the baking sheet and place in the oven just until starting to melt (it will continue to melt).
3. Start Roasting Cauliflower: Place cauliflower on the baking sheet and toss to coat with the coconut oil. Spread out evenly and roast for 15 minutes.
4. Make Sauce: In a large mixing bowl, stir together the gochujang (pronounced, GO-CHEW-JANG), honey, soy sauce and vinegar.
5. Finish Cauliflower: Remove cauliflower from the oven and add to the bowl of sauce. Toss to fully coat. Return to the baking sheet and roast until edges are caramelized (about 15-20 minutes).

To Serve: Garnish with chopped scallions and serve.

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One-pan Lemon Garlic Chicken and Rice

By Libbie Summers
Assisted by David Dempsey
Apron: Cuisine Apron Dress in Indigo Chambray Linen from Yum Yum Smile Shop
Linen Napkin with Yellow Gingham Trim: Carnival Napkin Set from Yum Yum Smile Shop

There’s something about a just picked lemon from your friend’s trees that makes an ordinary week night one-pan meal extraordinary! Got 25 minutes? I’ve got you covered. 

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One-pan Lemon Garlic Chicken and Rice
serves 4

What you need:
2 pounds boneless skinless chicken thighs
1/2 onion, diced
4 cloves garlic, finely chopped
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 large juicy lemon
1/3 cup chopped fresh parsley
Olive oil
Flake sea salt
Black Pepper

What to do:
1. Prep Chicken and Lemon: Liberally salt and pepper chicken thighs. Cut lemon in half and cut one of the halves into 4 rounds.
2. Cook Chicken: Place a large skillet with a tight fitting lid over medium-high heat. Add 1 tablespoon olive oil. Add chicken and brown all pieces on both sides (about 2 minutes per side). Note: You are not cooking chicken all the way through. Remove from skillet to a plate.
3. Finish Chicken and Rice: To the same skillet, add 1 teaspoon olive oil, garlic, onions, rice and a dash each of salt and pepper. Cook, stirring, 1 minute. Add chicken broth. Nestle chicken thighs back in the pan. Add lemon slices into pan and squeeze the juice of the other half lemon over. Reduce heat to medium-low. Cover and cook for 15 minutes or until liquid is absorbed.
To Serve: Garnish with chopped parsley and serve straight from the skillet the way God intended.

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