Whenever I want a healthy, protein-rich meal, I turn to this recipe. I tore this recipe out of Real Simple magazine (one of my favorites!) several months ago and have already made it three times. It’s a simple baked dish that is comprised of chicken, cannellini beans, and tomatoes. Baking the chicken with some garlic, herbs, and chicken broth makes it super moist and so flavorful. It’s also incredibly easy to make and requires very minimal prep work, so it’s perfect for busy weeknights!
Chicken with White Beans & Tomatoes
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 4 sprigs fresh oregano, or 1 teaspoon dried oregano
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 boneless skinless chicken breasts
- ¼ cup dry white wine or chicken broth
- Chicken broth
- Heat oven to 375° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pat the chicken dry and place on top of the bean mixture. Drizzle the remaining tablespoon of oil over the chicken; season with ½ teaspoon salt and ¼ teaspoon black pepper. Pour the white wine (or chicken broth) into the baking dish and then add enough chicken broth so that the liquid is approximately ¼ inch deep.
- Bake until the chicken is golden and cooked through, approximately 35 to 45 minutes, or until it registers 165 degrees F.
Source: adapted from Real Simple Magazine, January 2011
When I saw this cake featured on Annie’s Eats, I just knew I had to make it ASAP so it went straight to the top of my list of recipes to try. This cake was truly exceptional. I expected it to be good and all, but it wasn’t just good; it was really really good. It’s a two-layer graham cracker flavored cake that is super moist, flavorful, and buttery. It made my house smell amazing as it was baking in the oven. It’s the kind of aroma that you just want to bottle up and turn into a scented candle so that you can enjoy it all the time. Marshmallow fluff is sandwiched between the two cake layers and then the entire cake is covered in a silky milk chocolate glaze. The top of the cake is garnished with even more marshmallow fluff as well as graham crackers and chocolate bars. This cake is the perfect thing to make to kick off the summer season! And it really does taste like a giant s’more. Try it, you will definitely want to eat s’more of it! (Sorry, I couldn’t resist! :) ) Enjoy!
For the cake:
- 2 cups graham cracker crumbs (to make the crumbs, pulse graham crackers in a food processor until they are finely ground)
- 2 tsp. baking powder
- ¼ tsp. salt
- 3 large eggs, separated
- 8 tbsp. unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup whole milk
For the filling:
For the milk chocolate glaze:
- 8 oz. milk chocolate chips
- ¼ cup heavy cream
- 2 tbsp. unsalted butter cut into 4 pieces, at room temperature
- 2 tbsp. light corn syrup
- 3 tbsp. unsalted butter, softened
- ½ cup marshmallow fluff
- ¾ cup confectioners’ sugar, sifted
- 1-2 tsp. milk
- Small rectangles of graham cracker and milk chocolate, for garnish
- To make the cake, preheat the oven to 375° F. Line the bottom of two 9-inch round cake pans with parchment paper. Grease and flour the sides of the pans; set aside. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer the egg whites to a separate bowl and set aside. Replace the mixer bowl and fit it with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
- Add in the dry ingredients in three additions, alternately with the milk (in 2 additions) on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated.
- Divide the batter evenly between the prepared cake pans. Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper and let cool completely.
- Once the cake has cooled completely, transfer one of the cake layers to a foil-covered cardboard cake circle and place on a serving platter. Carefully spread a layer of marshmallow fluff over the cake. Top with the remaining cake layer and refrigerate for approximately 1 hour.
- To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a double boiler or heatproof bowl set over simmering water. Heat until the chocolate has melted, and then whisk the ingredients together until completely smooth. Pour the glaze over the top of the chilled cake, allowing it to run down the sides of the cake in some places. Return the cake to the refrigerator to chill until set.
- To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary.
- Transfer the frosting to a pastry bag fitted with a large round tip. Pipe dollops of frosting around the edges of the chilled cake and decorate with small rectangles of graham cracker and milk chocolate. Store the cake in the refrigerator until ready to serve, and allow it to sit at room temperature about 20 minutes before slicing and serving.
Source: slightly adapted from Annie’s Eats; Originally adapted from Baking Bites