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Spinach and Ricotta Pasta! 2 12 ounce bags spiral pasta (I use WackyMac veggie spirals) 1 container ricotta con latte (the smaller size, I use Belgioioso) 2 cans cut leaf spinach, drained 6 T parmesan, plus more for serving 2 tsp pepper, or to taste 1/2 tsp salt, or to taste Boil water, cook noodles. Drain. While noodles cook, mix together spinach, ricotta, parmesan, salt, and pepper. After noodles have been cooked and drained, add this mixture and warm. Serve with parmesan

Spinach and Ricotta Pasta!

  • 2 12 ounce bags spiral pasta (I use WackyMac veggie spirals)
  • 1 container ricotta con latte (the smaller size, I use Belgioioso)
  • 2 cans cut leaf spinach, drained
  • 6 T parmesan, plus more for serving
  • 2 tsp pepper, or to taste
  • 1/2 tsp salt, or to taste

Boil water, cook noodles. Drain.

While noodles cook, mix together spinach, ricotta, parmesan, salt, and pepper. After noodles have been cooked and drained, add this mixture and warm.

Serve with parmesan

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Cake: 1.5 cups flour (all purpose), sifted 3 cups cake flour, sifted 2.25 cups sugar 6 large eggs, room temp 1 cup + 2 T butter, unsalted at room temp 2.25 tsp baking powder 3/4 tsp baking soda 1.5 tsp salt, Kosher okay 2 cups buttermilk 2 tsp vanilla Frosting: 1 tub Cool Whip, or whipped topping (defrosted) 1 stick butter (Softened completely at room temperature) 1/2 cup powdered sugar *Coconut extract if desired (1/2 tsp) Decorations: 2 packages rainbow tape candy (I found at Walgreens) Blue food coloring and crystal sprinkles White royal or decorating icing with piping tip, can use store bought icing in white. Preheat oven to 350 & prepare cupcake pans with shortening and flour, or liners. In bowl, combine flours, baking soda, baking powder & salt. In bowl of an electric mixer cream the sugar & softened butter well, on medium for about 5 minutes, until fluffy. Reduce mixer speed, add eggs, one-at-a-time, till each are well incorporated. Add vanilla. Slowly add dry ingredients, alternating with buttermilk, until well combined. Fill cupcake prepared cupcake pans, or use liners. You can use regular prepared cake pans as well. Bake for 10-15 minutes and check doneness with toothpick, if inserted and comes out clean, then done. Cool cupcakes completely before frosting & decorating. Make the Frosting: Make sure butter is completely softened, almost overly so, at room temp, or it will bead and clump in frosting! Cream butter and powdered sugar well. Add Cool Whip topping and whip till combined. Add coconut or other extract as desired. Return to small bowl and place in fridge or freezer (for short time) to set before frosting cakes. Decorate: Cut rainbow tape candy into about 3-4 inch segments (depending on size of cupcakes)Add some of the frosting to a small bowl and combine with one drop of blue food coloring, to give slight “sky” tint.Frost each cupcake with blue-tinted whipped frosting. Add light blue sugar crystals lightly on top if available.To this create two small, parallel rows of little cloud ‘puffs’, on each cake face.Center a rainbow tape segment, concave, attaching at the piped could rows on each end, on the cake surface. Notes: You will definitely need an electric mixer for this, whisking by hand won’t work for this recipe! Make sure the butter is softened for both the cake and frosting, or it will impede results and texture. This is a very dense cake, so don’t worry about overfilling your liners- it does not rise much.

Cake:

  • 1.5 cups flour (all purpose), sifted
  • 3 cups cake flour, sifted
  • 2.25 cups sugar
  • 6 large eggs, room temp
  • 1 cup + 2 T butter, unsalted at room temp
  • 2.25 tsp baking powder
  • 3/4 tsp baking soda
  • 1.5 tsp salt, Kosher okay
  • 2 cups buttermilk
  • 2 tsp vanilla

Frosting:

  • 1 tub Cool Whip, or whipped topping (defrosted)
  • 1 stick butter (Softened completely at room temperature)
  • 1/2 cup powdered sugar
  • *Coconut extract if desired (1/2 tsp)

Decorations:

  • 2 packages rainbow tape candy (I found at Walgreens)
  • Blue food coloring and crystal sprinkles
  • White royal or decorating icing with piping tip, can use store bought icing in white.


Preheat oven to 350 & prepare cupcake pans with shortening and flour, or liners.


In bowl, combine flours, baking soda, baking powder & salt.

In bowl of an electric mixer cream the sugar & softened butter well, on medium for about 5 minutes, until fluffy. Reduce mixer speed, add eggs, one-at-a-time, till each are well incorporated. Add vanilla.


Slowly add dry ingredients, alternating with buttermilk, until well combined.


Fill cupcake prepared cupcake pans, or use liners. You can use regular prepared cake pans as well.

Bake for 10-15 minutes and check doneness with toothpick, if inserted and comes out clean, then done.

Cool cupcakes completely before frosting & decorating.

Make the Frosting:

Make sure butter is completely softened, almost overly so, at room temp, or it will bead and clump in frosting!

Cream butter and powdered sugar well. Add Cool Whip topping and whip till combined. Add coconut or other extract as desired. Return to small bowl and place in fridge or freezer (for short time) to set before frosting cakes.

Decorate:

Cut rainbow tape candy into about 3-4 inch segments (depending on size of cupcakes)
Add some of the frosting to a small bowl and combine with one drop of blue food coloring, to give slight “sky” tint.
Frost each cupcake with blue-tinted whipped frosting. Add light blue sugar crystals lightly on top if available.
To this create two small, parallel rows of little cloud ‘puffs’, on each cake face.
Center a rainbow tape segment, concave, attaching at the piped could rows on each end, on the cake surface.


Notes: You will definitely need an electric mixer for this, whisking by hand won’t work for this recipe! Make sure the butter is softened for both the cake and frosting, or it will impede results and texture. This is a very dense cake, so don’t worry about overfilling your liners- it does not rise much.

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Martha Stewart’s Grilled Lemon Chicken with Garlic Bread 3 tablespoons olive oil, plus more for grates 2 garlic cloves 1/4 cup fresh lemon juice, plus lemon wedges, for serving Coarse salt and ground pepper 1 1/2 pounds chicken cutlets (about 8) 4 thick slices country bread Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30). Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove). Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges. Notes: watch the chicken carefully!

Martha Stewart’s Grilled Lemon Chicken with Garlic Bread

  • 3 tablespoons olive oil, plus more for grates
  • 2 garlic cloves
  • 1/4 cup fresh lemon juice, plus lemon wedges, for serving
  • Coarse salt and ground pepper
  • 1 1/2 pounds chicken cutlets (about 8)
  • 4 thick slices country bread

Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).

Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).

Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

Notes: watch the chicken carefully!

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Martha Stewart’s Pasta with Roasted Cauliflower, Parsley, and Bread Crumbs Coarse salt and ground pepper 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets 1 medium red onion, halved and cut into thin wedges 5 garlic cloves, peeled and halved 1/4 cup olive oil 4 slices white sandwich bread 12 ounces cavatappi or other short pasta 1/4 cup grated Parmesan, plus more for serving (optional) 1/4 cup fresh parsley, chopped Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan. Note: break up the cauliflower into smaller pieces if you want it too cook more quickly. This also roasts it more evenly.
Martha Stewart’s Pasta with Roasted Cauliflower, Parsley, and Bread Crumbs

  • Coarse salt and ground pepper
  • 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
  • 1 medium red onion, halved and cut into thin wedges
  • 5 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 4 slices white sandwich bread
  • 12 ounces cavatappi or other short pasta
  • 1/4 cup grated Parmesan, plus more for serving (optional)
  • 1/4 cup fresh parsley, chopped


Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

  • Note: break up the cauliflower into smaller pieces if you want it too cook more quickly. This also roasts it more evenly.
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Chocolate Cake with Blackberry Buttercream Cake: 2 c sugar 1 ¾ c all-purpose flour ¾ c cocoa 1 ½ tsp baking powder 1 ½ tsp baking soda 1 tsp salt 2 eggs 1 c milk ½ c vegetable oil 2 tsp vanilla extract 1 c boiling water Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Blackberry Buttercream: 1 c unsalted butter, room temperature ½ c seedless blackberry jam (if you want to make strawberry or raspberry frosting, just substitute a different jam!) 4-6 cups powdered sugar Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes. Gradually add powdered sugar until you reach the desired consistency. To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting. Notes: I made this into cupcakes, it will yield about 2 and 3/4 dozen. I also used a lot less sugar than the frosting calls for, but that’s a matter of personal taste.

Chocolate Cake with Blackberry Buttercream

Cake:

  • 2 c sugar
  • 1 ¾ c all-purpose flour
  • ¾ c cocoa
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • ½ c vegetable oil
  • 2 tsp vanilla extract
  • 1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream:

  • 1 c unsalted butter, room temperature
  • ½ c seedless blackberry jam (if you want to make strawberry or raspberry frosting, just substitute a different jam!)
  • 4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

Notes: I made this into cupcakes, it will yield about 2 and 3/4 dozen. I also used a lot less sugar than the frosting calls for, but that’s a matter of personal taste.

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thomporke: chocolate cupcakes with blackberry buttercream for humes cupcake day tomorrow :) i will post this recipe very shortly!

thomporke:

chocolate cupcakes with blackberry buttercream for humes cupcake day tomorrow :)

i will post this recipe very shortly!

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Chewy-O Bars 1 box yellow cake mix 1/2 C butter 3 C mini marshmallows 2 C chocolate chips (you can use other types of morsels, or mix and match) 3 C Cheerio’s cereal 1 14 oz. can sweetened condensed milk Preheat oven to 350 degrees. In a 9 x 13 baking pan/jelly roll pan, melt the butter and ensure it evenly coats the bottom of the pan. Sprinkle the dry cake mix evenly over the butter. Sprinkle with the marshmallows, the chocolate chips, and then the cereal. Pour the milk evenly over the top. Bake about 25 minutes or until golden brown. While warm, run a knife around the edge of the pan to loosen them. Cool completely, then cut into bars. Notes: these refrigerate super well, and they go really fast!

Chewy-O Bars

  • 1 box yellow cake mix
  • 1/2 C butter
  • 3 C mini marshmallows
  • 2 C chocolate chips (you can use other types of morsels, or mix and match)
  • 3 C Cheerio’s cereal
  • 1 14 oz. can sweetened condensed milk

Preheat oven to 350 degrees.

In a 9 x 13 baking pan/jelly roll pan, melt the butter and ensure it evenly coats the bottom of the pan. Sprinkle the dry cake mix evenly over the butter. Sprinkle with the marshmallows, the chocolate chips, and then the cereal. Pour the milk evenly over the top. Bake about 25 minutes or until golden brown. While warm, run a knife around the edge of the pan to loosen them. Cool completely, then cut into bars.

Notes: these refrigerate super well, and they go really fast!

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John’s Three-Layer Apple Cake with Buttercream Cake: 1 stick unsalted butter, melted, plus more for pans 2 C all purpose flour, plus more for pans 1 tsp baking soda 1/2 tsp baking powder 2 tsp ground cinnamon 1/2 tsp ground ginger 3/4 tsp salt 2 C light brown sugar 2 large eggs 4 baking apples, peeled, two coarsely grated and two diced. Buttercream: 4 large egg whites 1 C packed light brown sugar 1/4 tsp salt 3 sticks unsalted butter, room temperature, cut into pieces Preheat oven to 350 degrees. Butter three eight inch round cake pans; ine bottoms with parchment paper. Butter again, and then flour parchment and sides, tapping out the excess. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, an salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops. Bake 35 to 40 minutes. Cool for 20 minutes, then invert onto write racks; peel off parchment and invert again. Let cool completely on racks. While cooling, make buttercream. This recipe requires a LOT of mixing- even if it doesn’t seem like it’s coming together, be patient! In a heated bowl set over, not in, a pot of simmering water, whick together egg whites, sugar and salt until sugar has dissolved; remove from heat. Using an eectric mixer on medium, beat mixture until fluffy and cooled, about fifteen minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated. Assemble cake place one layer on a serving plate; spread top with 1/4 buttercream. Top with another layer; spread top with another 1/4 buttercream. Top with a third layer spread remaining buttercream over top and sides of cake. Refrigerate at least one hour, or up to four days. Serve at room temperature.

John’s Three-Layer Apple Cake with Buttercream

Cake:

  • 1 stick unsalted butter, melted, plus more for pans
  • 2 C all purpose flour, plus more for pans
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 tsp salt
  • 2 C light brown sugar
  • 2 large eggs
  • 4 baking apples, peeled, two coarsely grated and two diced.

Buttercream:

  • 4 large egg whites
  • 1 C packed light brown sugar
  • 1/4 tsp salt
  • 3 sticks unsalted butter, room temperature, cut into pieces

Preheat oven to 350 degrees. Butter three eight inch round cake pans; ine bottoms with parchment paper. Butter again, and then flour parchment and sides, tapping out the excess. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, an salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.

Bake 35 to 40 minutes. Cool for 20 minutes, then invert onto write racks; peel off parchment and invert again. Let cool completely on racks.

While cooling, make buttercream. This recipe requires a LOT of mixing- even if it doesn’t seem like it’s coming together, be patient! In a heated bowl set over, not in, a pot of simmering water, whick together egg whites, sugar and salt until sugar has dissolved; remove from heat. Using an eectric mixer on medium, beat mixture until fluffy and cooled, about fifteen minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated.

Assemble cake place one layer on a serving plate; spread top with 1/4 buttercream. Top with another layer; spread top with another 1/4 buttercream. Top with a third layer spread remaining buttercream over top and sides of cake. Refrigerate at least one hour, or up to four days. Serve at room temperature.

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Martha Stewart’s Spicy Apricot Glazed Chicken 1/4 C apricot jam 1/4 tsp. red pepper flakes (add more if you like it spicier! I know I do!) 4 boneless, skinless chicken breast halves (approx. 6 oz each) Coarse salt and ground pepper, to taste Heat broiler, with rack set four inches from heat. In a small bowl, stir together jam and red pepper flakes; set glaze aside. Place chicken on an aluminum foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes. Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees, 4 to 5 minutes more. Notes: I suggest making more glaze than the recipe calls for! It’s delicious :)

Martha Stewart’s Spicy Apricot Glazed Chicken

  • 1/4 C apricot jam
  • 1/4 tsp. red pepper flakes (add more if you like it spicier! I know I do!)
  • 4 boneless, skinless chicken breast halves (approx. 6 oz each)
  • Coarse salt and ground pepper, to taste

Heat broiler, with rack set four inches from heat. In a small bowl, stir together jam and red pepper flakes; set glaze aside.

Place chicken on an aluminum foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.

Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees, 4 to 5 minutes more.

Notes: I suggest making more glaze than the recipe calls for! It’s delicious :)

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Caramel Chex Mix 1/2 C butter 1 C brown sugar 1/4 C corn syrup 1/4 tsp vanilla 1/4 tsp baking soda 10 C assorted Chex cereal or generic brand equivalent. 1 1/2 C pretzels Combine butter, brown sugar, and corn syrup in a saucepan and bring to a boi. Boil for one minute, stirring consistently.  Remove from stove and stir in vanilla and baking soda. Stir until dissolved. Put dry ingredients into a paper grocery bag. Pour caramel mixture over and shake. Microwave on high for one minute. Take out of microwave and shake. Repeat this process two more times for a total cooking time of 3 minutes. Spread on wax paper to cool. Notes: you can mix this up by adding M & Ms afterward, etc. Be creative!

Caramel Chex Mix

  • 1/2 C butter
  • 1 C brown sugar
  • 1/4 C corn syrup
  • 1/4 tsp vanilla
  • 1/4 tsp baking soda
  • 10 C assorted Chex cereal or generic brand equivalent.
  • 1 1/2 C pretzels

Combine butter, brown sugar, and corn syrup in a saucepan and bring to a boi. Boil for one minute, stirring consistently. 

Remove from stove and stir in vanilla and baking soda. Stir until dissolved.

Put dry ingredients into a paper grocery bag. Pour caramel mixture over and shake.

Microwave on high for one minute. Take out of microwave and shake. Repeat this process two more times for a total cooking time of 3 minutes.

Spread on wax paper to cool.

Notes: you can mix this up by adding M & Ms afterward, etc. Be creative!