Fast No Fuss Pasta

Fast No Fuss Pasta

Fast No Fuss Pasta

I don’t think I’ve mentioned it but we’ve been in the process of moving into a new house the past few weeks and mealtime has become mostly takeout which to be honest I’m getting sick of plus it’s no good for the waistline!  The other night I just decided it was time to stop unpacking boxes and actually try and make some dinner so I raided my new beautiful pantry and threw this dinner together all with ingredients that I had on hand.  It was delicious!

1 (16 oz) package your choice of pasta, prepared according to package directions (I used rotini)

1 tablespoon olive oil

2 tablespoons dried onion (or whatever you have on hand – real onion, onion powder, frozen onion)

2 (14.5 oz each) cans diced tomatoes (I used the Italian kind), not drained

1 teaspoon basil

1 teaspoon oregano

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Parmesan cheese

1  Cook pasta according to package directions.

2  While pasta is cooking, heat olive oil in large skillet over medium heat.  Add onion to oil and saute for 1 – 2 minutes then add remaining ingredients, stir to combine and bring to a simmer.  Allow to simmer until pasta is done.

3  Serve sauce over pasta with a sprinkle of Parmesan.

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Quadruple Chocolate Naked Cake

Quadruple Chocolate Naked Cake

Quadruple Chocolate Naked Cake

It was Zach’s 29th birthday on Saturday so I created this chocolate filled extravaganza as part of his birthday feast!  It was decadent!

2 layers chocolate cake prepared with this recipe

mousse/frosting filling layer

1 small box instant chocolate pudding mix

1/3 cup powdered sugar

1 cup milk

4 oz whipped cream cheese

8 oz thawed Cool Whip

ganache layer

8 oz semisweet baking chocolate

1 cup heavy whipping cream

1 tablespoon butter

candy layer

1 regular size Kit Kat bar

Hershey Kisses and Hugs

Rolos

Mini Reeses Peanut Butter Cups

or whatever candy your heart desires!

1  Prepare cake layers according to instructions found in link above and allow to cool completely.

2  Prepare chocolate filling – whisk together pudding mix and powdered sugar then whisk in milk until smooth with no lumps.  Beat in cream cheese until smooth with no lumps.  Fold in Cool Whip carefully with a spatula.  Place in fridge for 1 hour.

3  Prepare ganache – Break up chocolate into small pieces and place in bowl.  Heat whipping cream until just starting to boil then pour over chocolate in bowl.   Allow to sit until chocolate is melted then stir in butter until mixture in smooth.  Allow to cool to room temperature.

4  Assemble cake – place one cake layer on serving platter with bottom side up, spread filling over layer allowing to spill over the sides just a bit.  You probably won’t need all of the filling.  Next place second cake layer over filling, bottom side up, pressing down slightly.  Pour ganache over top of cake to cover entire top, allowing some to spill down the sides.  You probably won’t need all of the ganache either.  Decorate with candy as desired.  Store in fridge.

frosting/filling recipe from Just A Pinch Recipes

Rustic Buttercream Striped Wedding Cake with Flower Topper

Rustic Buttercream Striped Wedding Cake with Flower Topper

Rustic Buttercream Striped Wedding Cake with Flower Topper

I’m proud of this one, it turned out so pretty mostly because of that gorgeous flower topper, which really made this cake stand out.  The wedding cake was for my friend Kasey who got married yesterday.  It’s a chocolate cake, recipe here, with buttercream icing, recipe here.  Congratulations to Kasey and Dan!  And thanks for letting me make the cake!

Raspberry Lemon Tartlettes

Raspberry Lemon Tartlettes

Raspberry Lemon Tartlettes

I made these little cuties for my friend Kasey’s Bridal Shower.  They are quick, easy and delicious not to mention adorable!

1 package sugar cookie mix plus ingredients to make cookies or 1 tube sugar cookie dough

1 jar lemon curd (found with the jams and jellies in the grocery store) or 1 recipe homemade lemon curd, recipe here

1 package fresh raspberries

1  Prepare sugar cookie dough as directed on package.  Spray the wells of a mini muffin pan with cooking spray for baking (the kind with flour in it).  Place 1 tablespoon of dough into each well and bake for about 10 minutes at 350.

2  Remove pan from oven and immediately press centers of each cookie down with a tart shaper or the back of a small spoon.  Allow to cool in pan 10 – 15 minutes before removing.

3  When cookie shells are completely cool, put a small spoonful of lemon curd into each shell (lemon curd is pretty flavorful so you don’t need a lot), spreading to cover bottom then top with a fresh raspberry.

Rustic Chocolate “Naked” Wedding Cake

Rustic Chocolate "Naked" Wedding Cake

Rustic Chocolate “Naked” Wedding Cake

Latest wedding cake for my friend Sidney who wanted a chocolate naked cake!  It was fun to make, almost matches the log that it was sitting on.  The cake is adapted from the White Almond Sour Cream Cake recipe that I love and the frosting is my ever favorite Buttercream Icing.  I love making cakes for friends and being a small part of their special days.  Congrats to Sidney and Jesse!

Brown Sugar Snickers Cake with Caramel Icing

Brown Sugar Snickers Cake with Caramel Icing

Brown Sugar Snickers Cake with Caramel Icing

It was Bob’s birthday on Friday and he loves Snickers Bars so I decided to make him a Snickers birthday cake.  It was delicious!

cake

2 cups brown sugar

1 cup sugar

3 sticks butter, softened

5 eggs

1 tablespoon vanilla

1 cup milk

3 cups flour

1/2 teaspoon baking powder

1 (8 oz) bag Snickers Unwrapped Bites

icing

1 cup brown sugar

2 tablespoons flour

3 tablespoons butter

1/4 cup milk

1 teaspoon vanilla

chopped up Snickers regular size or fun size bars

1  For the cake, preheat oven to 325.  Liberally grease bundt pan with flour cooking spray.

2  Cream together brown sugar, white sugar and butter until fluffy about 3 minutes.  Add in eggs, 1 at a time, beating just until incorporated, followed by vanilla.

3  Alternate adding flour and milk gradually to batter, ending with milk then add in baking powder.  Stir in bag of Snickers bites by hand.

4  Bake for 60 – 70 minutes until toothpick inserted near center comes out clean.  Allow to cool in pan 15 – 20 minutes before inverting onto serving platter.  Cool completely before icing.

5  For the icing, in a shallow saucepan, thoroughly whisk together brown sugar and flour.  Stir in butter and milk and cook over medium high heat until mixture comes to a rolling boil.  Boil 1 1/2 minutes.

6  Remove from heat and allow to cool 5 minutes.  Beat with a wooden spoon until mixture begins to thicken.  Mix in vanilla and continue beating for no more than 1 – 2 minutes.

7  Drizzle over cooled cake immediately then quickly sprinkle chopped up Snickers bars over the frosting.

cake recipe from The Domestic Rebel

caramel frosting recipe from All Recipes

Death By Chocolate Cookie Bars

Death By Chocolate Cookie Bars

Death By Chocolate Cookie Bars

I’m not gonna lie, I’m eating one of these for second breakfast while I type this post.  They are delicious!  And easy!  And did I mention delicious? You should try them.  Right now!  What are you waiting for? GO!

1 cup (2 sticks) butter, softened

1 cup packed brown sugar

1 (3.9 oz) package chocolate instant pudding mix

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1/4 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup white chocolate chips plus 1/2 cup for topping

3/4 cup chocolate chips plus 1/2 cup for topping

1  Preheat oven to 350.  Spray 9 x 13″ pan lightly with cooking spray.

2  Cream together butter, brown sugar, pudding mix, eggs, and vanilla until mixture gets lighter in color.

3  In a separate bowl, stir together flour, cocoa, baking soda, and salt then add to wet mixture and mix until combined.

4  Stir in white chocolate chips and chocolate chips by hand.  Press dough mixture onto bottom of pan, sprinkle with remaining 1/2 cup of each kind of chip, then press chips lightly into batter.

5  Bake for 15 – 20 minutes until no longer wet looking in middle.

recipe from I Dig Pinterest