Wednesday, May 28, 2014

Rice Krispie Treats

I had to add this recipe to my blog because it's definitely considered a staple. These are so easy to make and cheap too! You can turn them into festive treats for any occasion by adding food coloring, sprinkles, even dipping them in many possibilities!

Rice Krispie Treats
3 TBSPs butter
1 pkg (10 oz.) mini marshmallows
6 cups rice krispies

1. Prepare a 9x13in pan by spraying with non-stick cooking spray. Also spray a spatula.
2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add rice krispies. Stir until well coated.
4. Using spatula evenly press mixture into prepared pan. Cool. Cut into squares.

Best if served the same day.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Monday, May 19, 2014


I don't use ricotta in nearly enough recipes, but there's plenty in this one. :) I'm all about easy, so I make my dough in my bread machine on the dough cycle. The filling is lots of cheese and whatever toppings you like. We use ham and pineapple, pepperoni, olives, spinach, chicken, tomatoes, things we normally like on pizza. Dip in marinara or spaghetti sauce. Add a little crushed red pepper if you are brave.

adapted from
1 1/4 cups water
1 1/2 TBSPs white sugar
1 TBSP powdered milk
3 1/2 cups flour
1 tsp salt
2 1/4 tsps instant yeast or bread machine yeast

1 15oz. container ricotta cheese
2 cups shredded mozzarella
1 egg, beaten
1/2 tsp salt
Pizza toppings
Melted butter
Marinara sauce for dipping

1. To Make Dough: Place water, sugar, powdered milk, flour, salt, and yeast in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle is completed, remove dough from pan, divide into 4 equal parts, roll into balls, and set aside.
3. In a large bowl, combine ricotta, mozzarella, egg, and salt. Mix well. Add desired toppings and stir until combined (I use around 1 1/2 cups total of toppings).
4. On a lightly floured surface, roll out each dough ball into a 10 inch circle. Transfer each dough round onto lightly greased cookie sheets (I fit 2 per cookie sheet)
5. Spoon cheese mixture onto half of each dough round. Pull other half of dough up and over the filling. Seal edges with fork, or pinch closed. Cut small slits on top of calzone and brush with melted butter.
6. Bake at 400 degrees for 20 to 30 minutes, or until golden brown. If using two pans, rotate halfway through baking. Remove from oven and cool for 5 minutes. Serve with marinara sauce for dipping.
Makes 4 large calzones.

Friday, May 2, 2014

Neapolitan Cupcakes

I have an 11 year old! Teen years are approaching...aaaaah! These are her birthday cupcakes. I asked her what she wanted and she couldn't come up with anything (that we agreed on), so I told her I'd just figure something out. :) I used my Perfect Vanilla Cupcakes recipe, divided the batter up and added cocoa powder and strawberry jam to make the 3 flavors. I did the same thing with the frosting, made butter cream, divided it into 3 and added the flavors. I loved how they turned out! Just frosting recipe makes a lot because I like to heap on the frosting. :)

Neapolitan Cupcakes
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole milk, room temperature
2 tsps vanilla extract
2 TBSPs cocoa powder
2 TBSPs strawberry jam

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5. Divide batter into thirds. Stir cocoa powder into one of the thirds. Stir jam into another.
6. Scoop about 1 TBSP of each of the 3 flavors of batter and drop into prepared muffin cups. Using a toothpick, swirl the batter in the muffin cups.
7. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12 cupcakes

Neapolitan Frosting
1 cup butter, softened
1/2 cup shortening
1 tsp vanilla
6-7 cups powdered sugar
2 TBSPs milk
2 TBSPs cocoa powder
1 TBSP strawberry jam

1. Beat butter and shortening until light and fluffy; 2-3 minutes. Add vanilla and mix until smooth.
2. Gradually add powdered sugar, scraping down sides of bowl as needed.
3. Add milk to reach desired consistency, scraping down sides of bowl.
4. Mix on medium-high speed for about 2 minutes.
5. Separate frosting evenly into 3 bowls. Add cocoa powder to one bowl and jam to another. Stir until combined.
6. Pipe onto cupcakes.

 Batter Divided