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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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EASY Instant Pot Chicken Pesto Pasta

 Easy Instant Pot Chicken Pesto Pasta


Easy Instant Pot Chicken Pesto Pasta

This Easy Instant Pot Chicken Pesto Pasta is a one-pot, flavorful meal perfect for busy weeknights. It combines tender chicken, al dente pasta, and a creamy pesto sauce for a crowd-pleasing dish that's ready in no time.

Ingredients (Serves 4-6):

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 12 oz (340g) uncooked pasta (penne, rotini, or any short pasta)
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional: Cherry tomatoes, spinach, or other veggies for added nutrition

Instructions:

  1. Sauté the Chicken:

    • Set the Instant Pot to the Sauté function. Heat olive oil, then add the diced chicken. Season with salt and pepper and cook until browned on all sides (about 3-4 minutes). Add the minced garlic and cook for another 30 seconds until fragrant. Turn off the sauté function.

  2. Add Pasta and Broth:

    • Pour the chicken broth into the pot, scraping the bottom to deglaze. Add the uncooked pasta, ensuring it’s submerged in the liquid but not stirred (this prevents sticking).

  3. Pressure Cook:

    • Secure the lid and set the Instant Pot to Pressure Cook (Manual) on high for 4 minutes (half the time listed on the pasta package minus 1 minute).
    • Once done, quick-release the pressure by carefully turning the valve.

  4. Add Pesto and Cream:

    • Stir in the basil pesto and heavy cream. Mix well to combine. If adding cherry tomatoes or spinach, stir them in now and let the residual heat cook them gently.

  5. Finish with Parmesan:

    • Stir in the Parmesan cheese and adjust the seasoning with additional salt and pepper if needed.

  6. Serve:

    • Serve immediately, garnished with extra Parmesan and fresh basil if desired.

Tips:

  • Gluten-Free: Use gluten-free pasta, but check the cooking times as they may vary.
  • Vegetarian Option: Skip the chicken and add more veggies or a plant-based protein.
  • For extra richness, add a pat of butter when stirring in the pesto.

Enjoy your Instant Pot Chicken Pesto Pasta—a comforting, easy, and delicious meal with minimal cleanup! 🍝🌿

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