Confetti Cake Mix Cookies with M & M's (with video link)

Thanks to the use of a boxed cake mix, these cookies are super easy and quick to make, plus they are very tasty--10/10! They did not last long after I made them lol.

Link to my YouTube "making of the recipe" video: https://youtu.be/N1iH6irwgPo

 

Original recipe credit: https://myorganizedchaos.net/funfetti-cake-mix-cookies

Recipe below contains my modifications.

Ingredients:

1 box confetti cake mix

1/3 c. canola oil

2 eggs

~3 T. rainbow sprinkles

1 1/3 c. M & M's

 

Directions:

 

1. Heat oven to 350°F. Line baking sheets with parchment.

 

2. In a large bowl, combine cake mix, oil, and eggs.

 

3. Stir in the sprinkles, followed by the M & M's (yes, the batter will be rather stiff).

 

4. Shape dough into 1" balls and place on prepared baking sheets, spacing balls 2" apart.

 

5. Transfer to oven and bake for 7-10 min, until cookies look "set", possibly just starting to turn golden at edge (mine took 10 min).  

 

6. Let cool on sheet for 2-3 min, then transfer to cooking rack to cool completely. Enjoy!  

Dark Chocolate Cake with White Chocolate Buttercream Frosting (with video link)

I don't often make cakes from scratch, but when I came across this recipe, it went on my "to try" list right away! And I'm very glad I did, as it's excellent, 10/10 for sure! Fairly easy, too.

Thank you again to my kind sister-in-law for the Christmas present of the cake tools, which made the decorating much easier!!

Link to my YouTube "making of the recipe" video: https://youtu.be/RhO5t1L3WcI

 

Original recipe credits: https://www.goldmedalflour.com/recipes/dark-chocolate-cake-with-white-chocolate-frosting/f08e3d91-632e-4ae6-9737-bc19562ae73d

and https://sallysbakingaddiction.com/white-chocolate-buttercream-frosting/

Recipe below contains my modifications.

Ingredients:

for the cake batter--

 

2 c. (240g) all-purpose flour

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/4 c. water

2/3 c. natural cocoa powder

2/3 c. unsalted butter, softened

1 1/3 c. sugar

3 eggs

2 tsp. vanilla extract

1/2 c. sour cream

 

for the frosting--

 

9 oz. white chocolate (I used, and recommend, Ghirardelli brand, comes in 4 oz. bars)

3 sticks (1 c.) unsalted butter, softened

3 c. powdered sugar

3/8 c. (6 T.) heavy cream

1/2 T. vanilla extract

3/16 tsp. salt (1/8 + 1/16)

 

Directions:

 

1. Prepare your pans: grease bottom and inner sides of 3 round 8" cake pans. Cut a circle of parchment to cover the bottom of each and place there. Set aside. Heat oven to 350°F.

 

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 

3. In another small bowl, whisk together the water and cocoa powder until well blended/smooth. Set aside.

 

4. In the bowl of a stand mixer, beat together the butter and sugar for 2 minutes, or until light and fluffy.

 

5. Beat in eggs one at a time until just combined, followed by the vanilla extract.

 

6. With mixer on low speed, mix in 1/3 of the reserved dry mixture, then 1/2 of the cocoa mixture. Repeat, then finish with the remaining dry mixture.

 

7. Beat in the sour cream until well combined.

 

8. Pour batter into prepared pans, dividing as evenly as possible between the 3. Transfer to oven and bake for 22-25 min, or until toothpick inserted in center comes out clean (mine were perfect at 22 min).

 

9. Let cakes rest in pans for 10 minutes, then transfer out of pans onto wire rack; remove parchment if clinging to cake. Let cakes cool on rack for at least 1 hour prior to frosting.

 

10. For the frosting-- Melt the white chocolate in a double boiler (or carefully, in bursts, in a microwave). Let cool for 20 minutes (but not longer, as you need it to still be liquid/smooth).

 

11. In the bowl of a stand mixer, beat the butter on medium speed for 1 minute.

 

12. With mixer on low speed, gradually mix in the powdered sugar.

 

13. Pour in the cooled, melted white chocolate and mix on medium speed for 2 min.

 

14. Add the heavy cream, vanilla extract, and salt. Beat on medium speed for 1 min.

 

15. Frost cake. serve, and enjoy! If preferred (which I did), place in fridge for 10 min to firm up the frosting before serving. After initial serving, keep cake (covered) in fridge.

 

 

Ritz Cracker Chicken Breasts (with video link)

This is a super easy meal to throw together and quite yummy, try it tonight!

Link to my YouTube "making of the recipe" video:  https://youtu.be/bPSc5pif_Jc

 Ingredients:

1 c. crushed Ritz crackers (about 1 sleeve)

1/2 tsp. garlic salt

1/4 tsp. coarse ground black pepper

1 egg, beaten

~4 skinless, boneless chicken breasts, around 3/4"-1" thick (if yours are thicker, either slice through horizontally, pound to thin out, or increase baking time)

1/2 c. butter, cut in "large pats"

 

Directions:

 

1. Heat oven to 375°F.

 

2. Combine crushed crackers, garlic salt, and pepper in a shallow dish.

 

3. Place beaten egg in a separate shallow dish.

 

4. Dip chicken breasts to coat all over in beaten egg, then dredge to coat in the cracker mixture.

 

5. Place coated chicken breasts in a 9" x 13" baking dish. Distribute the butter pieces all over the dish, with some to the sides and some on the chicken.

 

6. Transfer to oven and bake for 45 min or until no pink remains in chicken. Serve and enjoy!

Roast Spatchcock Chicken

Outstanding! This was my first time (and my mom's first time) to try the spatchcock method for preparing a roast chicken...and we did great! You do need a very sharp pair of poultry shears to do this properly. Highly recommend trying it, the chicken comes out so moist and tender! We served this with this recipe for leeks with pine nuts (which is equally yummy :))

 

Original recipe credit: https://www.foodandwine.com/recipes/herb-roasted-spatchcock-chicken

Recipe below contains my modifications.

Ingredients:

 

1 whole chicken (6 lb.)

1 1/2 T. olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1 1/2 T. chopped fresh oregano

1 1/2 T. chopped fresh thyme

1 T. chopped fresh rosemary

6 garlic cloves, crushed 

Directions:

1. Heat oven to 400°F.

 

2. To spatchcock the chicken, cut along each side of the backbone and remove it. Turn the chicken over (breast side up) and press down on the breastbone to flatten the chicken. 

 

3. Place the chicken on a large, rimmed baking sheet. Rub the chicken all over with olive oil.

 

4. Season chicken all over with kosher salt and pepper. Rub the herbs all over as well.

 

 

5. Tuck the garlic underneath the chicken. Transfer chicken to the oven. Roast for 1 hour 15 minutes, or until cooked through.

 

 

6. After removing from oven, let chicken rest for at lest 10 minutes before serving. Enjoy! 

 

Skillet Lasagna

Yum and more yum! This is one of our favorite recipes, super delicious, have made many times now and highly recommend!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/prltveUs8gw

Original recipe comes from a magazine-book that I got long ago called "Perfect Pasta". 

Recipe below contains my modifications.

Ingredients:

1 lb. ground Italian sausage (recommend Johnsonville 'hot')

1 c. chopped yellow onion (1 large or 1 1/2 medium)

2 large garlic cloves, minced

1 large can (28 oz.) crushed tomatoes

1 c. chicken broth

1/4 tsp. Italian seasoning

pinch of red pepper flakes

1/4 tsp. coarse ground black pepper

salt, to taste (I would guess around 1/4 to 1/2 tsp.)

8 oz. (dry weight) mafaldine or broken up lasagna noodles

8 oz. fresh mozzarella, divided: cube 3 oz of it, slice the rest in rounds

3/4 c. whole milk ricotta

1/2 c. grated Parmigiano-Reggiano, divided

 

Directions:

 

1. In a large, oven-proof and broiler-safe skillet, brown the Italian sausage over medium to medium-high heat. Cook, breaking into small crumbles, until no pink remains. If there is a lot of rendered fat, blot it out with a paper towel or strain out.

 

2. Leave Italian sausage in the skillet and add the onion. Cook for 3-4 min, then add the garlic and cook for 1-2 more min.

 

3. Stir in the crushed tomatoes, followed by the chicken broth, then the Italian seasoning, red pepper flakes, salt, and pepper. 

4. Add the dry mafaldine and stir to mix in/coat, bring back to boiling. Once boiling, cover, lower heat to keep at simmer, and cook for 10 minutes.

 

5. Heat oven broiler on HI.

 

6. While broiler heats, uncover the skillet, remove from heat, and stir in the 3 oz. of cubed mozzarella, the ricotta, and 1/4 c. of the Parmigiano-Reggiano.

 

7. Top with the remaining 5 oz. of sliced mozzarella and remaining 1/4 c. of Parmigiano-Reggiano. Transfer to oven and broil until cheese starts to brown a bit, around 4 min. Let rest for a few minutes before serving. Enjoy! 

Scallops in Prosciutto Sauce with Asparagus

10+/10, excellent! Made with mom, everyone loved it!

 

Original recipe credit: https://www.foodandwine.com/recipes/asparagus-scallops-browned-butter-and-prosciutto

Recipe below contains our modifications.

Ingredients:

1 lb. green asparagus, bottom ends trimmed off

3 1/2 T/ unsalted butter, divided

1 oz. thinly sliced prosciutto, cut crosswise into 1/2" wide strips  

1 lb. sea scallops

salt and freshly ground pepper, to taste

1/2 tsp. finely grated lemon zest

2 T. fresh lemon juice

1/3 c. chicken stock

 

Directions:

 

1. Bring a medium pot of salted water to boil. Add the asparagus, adjust temperature to keep at almost boil and cook for 8 minutes. Use tongs to transfer the cooked asparagus to a colander. Leave the pot of water simmering.

 

2. Meanwhile, in a large skillet over medium-low to medium heat, melt 1 T. of the butter. Add the prosciutto and cook until starting to crisp (around 4-6 min). Transfer the cooked prosciutto to a plate.

 

3. Add 2 T. of the butter to the skillet and increase heat slightly. Once the butter has melted, add the scallops and season with salt and pepper (go easy on the salt, as the prosciutto will already have a good amount). Cook for around 2 min (or until browned) per side. Transfer scallops to a plate.

 

4. Add the lemon zest to the skillet and cook for around 30 seconds. Stir in the lemon juice, then the chicken stock. Cook, stirring and scraping up the fond, until slightly reduced (around 3 min.)

 

5. Cut the heat, leave on the burner, and swirl in the remaining 1/2 T. of butter. Return the scallops, along with any juices, to the skillet, as well as the prosciutto. Stir to combine/coat.

 

6. Return the asparagus to the simmering water briefly, just to reheat through. Plate the asparagus, topped with some scallops and sauce. Enjoy!

Ziti with Vodka Sauce

Made at mom's (well, she made it after we discussed modifications). Super delicious, definitely have to make again!

 

Original recipe credit: https://www.foodandwine.com/baked-ziti-with-shortcut-vodka-sauce-8773570

Recipe below contains our modifications.

Ingredients:

8 oz. uncooked ziti

olive oil

3 links hot Italian sausage (12 oz.)

1 medium or 1/2 large yellow onion, finely chopped

2 large garlic cloves, thinly sliced

3 T. tomato paste

1/2 c. vodka

24 oz. jar marinara sauce (we used Mezzetta Marinara)

3/4 c. heavy cream

2/3 c. freshly grated Parmesan, divided

8 oz. whole-milk ricotta, divided

8 oz. shredded low-moisture whole milk mozzarella cheese, divided 

 

Directions:

 

1. Cook ziti according to package directions for al dente. After draining, rinse pasta and return to pot. set aside.

 

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking up into crumbles, until slightly browned (around 4-6 min.)

 

3. Reduce heat to medium. Add the onion and garlic. Cook, stirring often, until softened (around 4 min.)

 

4. Add tomato paste and cook, stirring often, for around 2 min.

 

5. Deglaze pan with vodka, stirring, cooking, and scraping for around 1 min. 

 

6. Stir in the marinara sauce and cream. Bring to a simmer over medium-low, then keep simmering for 10 min. Meanwhile, heat oven to 375°F.

 

7. Remove from heat, then stir in 1/3 c. of the Parmesan. 

 

8. Pour around 1/3 of sauce into pot with reserved cooked ziti and stir to coat.

 

9. Spread around 1/3 of sauce over bottom of an 11" x 7" baking dish. Top with half of the ricotta, dolloping evenly over the sauce.

 

10. Layer half of the pasta evenly atop ricotta dollops layer. Top with half of the mozzarella.

 

11. Layer with the remaining half of pasta mixture, followed by remaining vodka sauce.

 

12. Top with remaining mozzarella and Parmesan. Transfer to oven and bake for 30 min. Let rest for 5 min. prior to serving. Enjoy!