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Cream Cheese Frosting

I have been using this cream cheese frosting recipe on my bundt cakes and sheet cakes regularly. I especially love it on carrot cake and banana bread / cake or cupcakes.  You could also use it to frost cinnamon rolls!  This recipe is adapted from Baked by an Introvert . I cut the recipe in half and left out the orange zest. This is enough for a good layer of frosting on one bundt cake. Above: Frosted Carrot Cake Above: Frosted Banana Cake Cream Cheese Frosting Ingredients 1/2 cup salted butter, softened 1 8oz package cream cheese, softened (full fat - brick form) 2 cups confectioners’ sugar 1/2 tablespoon meringue powder 1 teaspoons vanilla extract pinch of salt Directions Whip the butter and cream cheese with an electric mixer on medium speed until well combined.  Use a large bowl so the sugar doesn't fly everywhere when you add it. Add sugar, meringue powder, vanilla and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy.  This

Indian Tandoori Chicken

My first try at Indian cooking. The original recipe calls for food colouring but it doesn't do anything for the flavour so it's really not necessary. I won't be using it in the future. I've used both the George Foreman Grill and the barbecue to cook this. This recipe can also be used to make Butter Chicken.

The chicken in the photo above was cooked on the George Foreman
and I did include the food colouring in the recipe.

The chicken in this photo was cooked on the barbecue
and I did not include the food colouring in the recipe.

Indian Tandoori Chicken 
Original recipe from
Makes 4-6 servings

  • 2 pounds chicken, cut into large chunks
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • cayenne pepper to taste
  • 1 teaspoon yellow food colouring (optional)
  • 1 teaspoon red food colouring (optional)
  1. Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper in a bowl until smooth. Stir in food colouring (if using). Add chicken chunks, mix to coat chicken then cover and refrigerate for at least 6 hours or overnight.
  2. Preheat the grill for about 10 minutes. When grill is hot, add chicken chunks and cook for about 6 minutes per side or until chicken is no longer pink inside. 
  3. Serve with basmati rice and yogurt.


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