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Smitten Kitchen

8 May

Another website you may like … I happened upon this site last week and am loving what I have seen so far. First on my list to make are these homemade poptarts. Then right after that is her apple cider doughnuts. yummy.

The lady that runs this site is super inspiring. She works out of her tiny home kitchen. Her recipe selection is quite sophisticated (but easy to make and she uses common ingredients that you probably already have in your pantry)  

All I ask is that I am invited over when you make these delicious recipes. 

Home made Pop Tarts (Recipe here)


Pasta I Heart You

27 Apr
Thank you to: My well Heeled Host!

Cheese Ravioli with Cherry Tomato Sauce

For optimum flavor, seek out vine-ripened cherry tomatoes and fresh basil at your local farmers’ market to create the simple sauce for these cheese ravioli.


  • 3/4 oz. grated Parmigiano-Reggiano cheese
  • 1 cup ricotta cheese
  • 3/4 oz. grated Parmigiano-Reggiano cheese
  • 1 tsp. minced fresh thyme
  • 1/3 cup minced fresh flat-leaf parsley
  • 1/2 tsp. minced lemon zest
  • Kosher salt and freshly ground pepper, to taste
  • 1 egg, separated
  • 1 batch classic fresh pasta, rolled out 1/16 inch thick (see related
    recipe at left)
  • Semolina flour for sprinkling
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. minced garlic
  • 1 pint assorted cherry tomatoes, stemmed and halved
  • 2 Tbs. thinly sliced fresh basil
  • In a bowl, stir together the ricotta, Parmigiano-Reggiano, thyme, parsley, lemon zest, salt, pepper and egg yolk. Put the egg white in a small bowl.
    Using a 3-inch biscuit cutter, cut out rounds from the pasta sheets, spacing them as close together as possible; you should have at least 36 rounds.
    Lay half the pasta rounds on a clean work surface and brush off any excess semolina flour. Using a pastry brush, brush the edges of the rounds with the egg white, then place a heaping 1 tsp. filling in the center. Top each with a plain pasta round and seal with your fingertips, pressing out any air bubbles. If desired, crimp the edges of the ravioli with the tines of a fork. Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.
    In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until tender, about 2 minutes. Add the tomatoes and sauté, stirring occasionally, until they begin to blister and brown, 3 to 5 minutes. Season with salt and pepper, reduce the heat to low and keep the sauce warm.
    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes. Using a slotted spoon, transfer the ravioli to the sauce, add the basil and stir to coat evenly. Serve immediately. Makes about 18 ravioli; serves 4.
    Preheat an oven to 350°F.

    In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg, salt and pepper. Cover and refrigerate until ready to use.

    In a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a colander set over a bowl and let drain, then transfer the sausage to a clean bowl.

    Add the mushrooms to the sauté pan, increase the heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the sausage, add the parsley and stir to combine.

    Spread 1 cup of the pasta sauce on the bottom of a large baking dish.

    To start the layering process, cover the sauce with one-fourth of the lasagna noodles in a single layer. Spread one-third of the ricotta mixture over the noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour 1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage mixture over the sauce. Repeat the layering twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and bake until the lasagna is golden and bubbling, about 30 minutes more. Let stand for 10 minutes before serving.

    C is for Cookie

    16 Apr

    Ok- sorry for all the pic blogs but I could not pass on this cutie!  Someday when I have kids this is gonna be made. ALL THE TIME.

    Rachelle’s Summer Veggie Pizza

    13 Apr

    Ok, I am not one for health food. I get that it’s good for you and will help you live longer yadda yadda and so on. It’s just that, well I’m a sucker for stuff that actually tastes good, call me crazy. But on my recent trip to Chicago my sister Rachelle made me this veggie pizza and it was delish! (ok- I know its not completely healthy with the cream cheese and ranch smeared all over it, but a girl has got to start somewhere when diving into the health food scene. Hope you enjoy eating this “guilt free” pizza as much as I did.


    • Pillsbury Dough
    • Ranch Dressing
    • Cream Cheese
    • Cheddar cheese (grated)
    • Red and Green Peppers
    • Cucumber
    • Broccoli (finely chopped)

    Eat Eat Eat

    Apple Cinnamon Chip Muffins

    9 Apr

    Apple Cinnamon Chip Muffins

    adapted from allrecipes


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup butter
    • 1 cup white sugar
    • 2 eggs
    • 1 1/4 teaspoons vanilla
    • 1/3 cup unsweetened applesauce
    • 1 1/2 cups chopped apples
    • 1/2 cup miniature cinnamon chips
    • 1/3 cup packed brown sugar
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon butter


    1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

    2. In a medium bowl, mix flour, baking powder, baking soda and salt.

    3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla and applesauce. Stir in apples, and gradually blend in the flour mixture. Fold in the cinnamon chips. Spoon the mixture into the prepared muffin pan.

    4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

    5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

    Caramel Apple Cake

    2 Apr

    Caramel Apple Cake


    1 (18.25 ounce) package yellow cake mix

    1 pkg. (4 serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

    1 cup water

    4 eggs

    1/3 cup oil

    2 tsp cinnamon

    pinch of freshly grated nutmeg

    1 tsp butter flavoring

    1 tsp vanilla paste (vanilla extract will work)

    3 medium Granny Smith apples, peeled, coarsely chopped

    20 KRAFT Caramels, unwrapped

    3 tablespoons milk

1. Preheat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. 2. Beat cake mix, dry pudding mix, water, eggs, oil, cinnamon, nutmeg, butter flavoring, and vanilla paste in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min.
3. Gently stir in apples. Pour into prepared pan.
4. Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
5. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

    I made this cake for Easter Lunch with fam. It was delish!!

    I put mine with ice cream.