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| Disaster cake. |
The
disasterous cake debacle from Thursday still haunts me, so therefore I really don't care to elaborate on that. I need to not be impatient...and probably stick to cupcakes from now on. The frosting, however, was delish because I spiked it with Disaronno on the request of the boyfriend since it was his birthday after all... As my cooking skills are still in the wee stages of development I didn't dare actually
MAKE the frosting from scratch (nor the cake for that matter, that was out of a box), all I did was buy a couple of nippers of Disaronno and added one to two tubs of store frosting. The other one is still sitting on our kitchen table. I used Betty Crocker whipped frosting, so the Disarrono thinned it out a bit more than I would have liked, but I think if I use regular frosting next time, it'll be fine.
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| Chicken cordon bleu with Fettuccine Alfredo |
As for the Cordon Bleu, that went WAY better. If it didn't, I was about ready to throw the towel in.
Thankfully, I cook better than I make baked goods.
I used the cordon bleu recipe found
here and then after reading some of the comments, used some people's suggestions. I breaded the rolls of chicken, put a little pat of butter on top and half a slice of provolone cheese on top of each thing.
I'm definitely going to make this again. The boyfriend LOVED it and actually probably would have eaten another one if I had made more than two chicken rolls...the man is a human vaccuum.
He wasn't crazy about the fettuccine alfredo, but that's because he likes red sauce. I just used a jar of Bertoli garlic parmesan alfredo sauce, and I loved it.
Add a nice salad, with
Hopkins Inn house dressing if you can get it...but that's a Connecticut thing...
I'm sure if you call them they could ship you some if you can't go there personally or get it at the grocery store, which I do. It's about $4.50 a bottle at the grocery store by my house, and in my opinion COMPLETELY FREAKIN WORTH IT. Words can't describe how awesome that dressing is.
The only thing I would change is that next time I'll probably make
my/Katie Lee's idiotproof garlic bread to go with it.