Mulligatawny Soup

2 Tablespoons fat (tallow, lard, chicken fat, butter)

1 onion, diced

1 carrot, diced

2 stalks celery, diced

dash of salt

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon turmeric

1 Tablespoon curry powder

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon flour

6 cups chicken broth*

1/2 cup rice

14 ounce can of unsweetened coconut milk

2 cans cooked chicken (or chopped rotisserie chicken)

2 small or 1 large apple, peeled, cored, and chopped

In a Dutch oven or soup pot, melt the fat over medium heat. Add the onion, carrot, celery with a dash of salt. Cook, stirring occasionally until the onion is translucent, about 5 minutes. 

Add the garlic, oregano, turmeric, curry. salt, pepper and flour. Stir until garlic and spices become aromatic, and the flour is cooked, about 1 minute.

Add the chicken broth, rice, and coconut milk.  Bring to a simmer. Simmer on medium-low until the rice is cooked through, about 15 minutes.

Add the chicken and apples. Cook a few more minutes (don't overcook the apples).

*Optional: Bloom 1 teaspoon gelatin in cold water. Add to the soup with the chicken broth.

 Mulligatawny Soup was inspired by this recipe.

Doctored Box Cake

All cold ingredients should be room temperature

Yellow Cake

1/3 cup softened butter
2/3 cup sour cream
2/3 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box yellow cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Chocolate Cake

1/3 cup softened butter or oil
2/3 cup sour cream
3/4 cup buttermilk
1 Tablespoon vanilla
3 eggs
1 box dark chocolate cake mix

1/2 cup cocoa powder

1/4 cup flour

1/4 cup mini chocolate chips (optional)

24 (maybe more?) Cupcakes: Bake at 325F 12-17 minutes

Easier version:

1/2 cup oil (butter?)

1/3 cup sour cream
1 cup milk
2 teaspoons vanilla
3 eggs
1 box devils food cake mix

24 Cupcakes: Bake at 350F 14-19 minutes

Vanilla Cake

1/3 cup oil (butter?)

1/3 cup sour cream
1 cup milk
1 Tablespoon vanilla
3 eggs
1 box white cake mix

24 Cupcakes: Bake at 350F 14-20 minutes

To make it funfetti, add 1/2 cup sprinkles (or rainbow chip funfetti)

Vanilla Buttercream

3 sticks (1 1/2 cups) unsalted butter

Pinch of salt

1 Tablespoon pure vanilla extract

1/4 cup heavy cream (plus more if needed)

7-8 cups powdered sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it's light and fluffy.

Add the salt, vanilla, and heavy cream and beat again until thoroughly combined. Scrape down the sides of the bowl.

With the mixer on low speed, add the powdered sugar about 1/2 cup at a time.  Add a little more heavy cream if needed, then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes.