Fast forward another bunch of years and I was flipping through BBC Good Food magazine and came across this Rainbow Spaghetti. Pasta struck me as such a strange thing to give the rainbow treatment that I immediately knew I had to try it.
And try it I did.
It’s colorful and weird (and evidently a huge sensory play item…just Google it).
I loved it.
1 pound spaghetti
Gel paste food color (I used red, orange, yellow, green and blue. I love this brand.)
To serve: some melted butter, Parmesan cheese and cracked black pepper
1. Cook the spaghetti following package instructions. Drain, then divide between resealable bags or bowls.
2. Add a drop of food coloring to each bag. Mix well, adding a splash of water to help distribute the color, if needed. Leave for 5 minutes, then rinse the spaghetti under cold running water to set the color.
3. To serve the spaghetti, toss with the melted butter, cheese and a few grinds of pepper.
Celebrate St. Patrick’s Day with a plateful of Leprechaun Cookies that only require a little cutting and pasting to decorate. So fun.
Orange food coloring
Green fruit slices (I had to use spearmint candies since that was all I could find…looked as cute)
1. Use food coloring to tint vanilla icing orange.
2. Spread a thin layer of the tinted icing around edges of cookie to make the beard. Cover with orange sprinkles.
3. To make each hat, cut off the bottom of the gumdrops (this will allow it to stick to the hat’s “brim”), then cut the gumdrop in half vertically and stick it onto a fruit slice.
4. Use icing to attach the hat to the top of the cookie. Attach mini candy eyes with icing and a chocolate sprinkle for the mouth.
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
Ingredients for the topping:
1 cup currant, raspberry, or strawberry jelly (not jam)
3 half-pints fresh raspberries
1. Preheat oven to 350℉.
2. To make the crust, combine graham crackers, sugar, and melted butter. Press crumbs into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes.
3. Increase oven temperature to 450℉.
4. To make the filling, beat the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225℉ and bake for another 1 hour and 15 minutes.
6. Turn the oven off and open the door wide. (The cheesecake will not be completely set in the center). Allow it to sit in the oven with the door open for 30 minutes. Remove cheesecake from the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
7. Remove cheesecake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cheesecake on the bottom of the springform pan for serving.
8. To make the topping, melt the jelly in a small pan over low heat. In a bowl, gently toss the raspberries and the warm jelly until well mixed.
9. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Naan Pizzas use the pillowy Indian-style flatbread as the base for toppings with an Indian slant. Paneer, kale and cauliflower are baked until the veggies are crisp then finished with a drizzle of mango chutney. Fresh and quick.
6 mini naans
3 cups kale, sliced, tough stalks removed
½ head cauliflower, sliced, thick stalks removed
1 red onion, thinly sliced
226g paneer, sliced
2 Tbs olive oil, plus extra to grease
2 tsp crushed red pepper
2 Tbs mango chutney
Green salad to serve (optional)
1. Heat oven to 220°C/425°F.
2. Place the naans onto 2 greased baking sheets.
3. In a large bowl, toss the kale, sliced cauliflower, red onion and paneer with the oil, salt and freshly ground black pepper. Divide evenly among the naans and sprinkle with the crushed red pepper.
4. Bake for 10 minutes or until the cauliflower is cooked through, the kale is crisp and the paneer is golden.
5. Transfer the naan pizzas to a cutting board. Mix the mango chutney with
a little hot water, then drizzle over the pizzas. Serve with a green salad on the side, if you like.
Your morning mug of whatever will love being joined by these Upside-Down Waffle And Egg Cups. Each cup is chock full of egg, sausage and cheese baked over a mini waffle. Bonus…they can be made ahead and quickly reheated for a hot breakfast bite on a busy day.
Upside-Down Waffle And Egg Cups
12 frozen mini waffles, toasted
2 cups shredded cheddar cheese
1 (9-10 ounce) pkg frozen cooked breakfast sausage links, thawed and chopped
6 eggs, lightly beaten
3 tablespoons milk
2 tablespoons grated Parmesan cheese
½ teaspoon black pepper
¼ teaspoon salt
Maple syrup, to serve
2. Place mini waffles in prepared muffin cups. Sprinkle with 1 cup of the cheddar cheese. Top with sausage and remaining 1 cup cheddar cheese.
3. In a medium bowl combine next five ingredients then spoon over filling in muffin cups.
4. Bake 15 to 18 minutes or until set and golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Drizzle with maple syrup before serving.
Note: To make ahead prepare as directed, except remove egg cups from muffin tin and cool completely. Store the egg cups in refrigerator up to 5 days or freeze in an airtight container up to 3 months. To serve, microwave one egg cup at a time until heated through, about 15 to 20 seconds if chilled or 30 seconds if frozen.
This video makes me laugh so much. If my son ever sent me something like this I would lose my mind. So funny.
The most popular post of 2020 (Those luscious lemon bars up top of the adorable shark video) has held the number one spot for 4 years in a row. People love Lemonies. If you are one of the few readers who haven’t tried them…go ahead and treat yourself in 2021.
Holding steady at number 2 is Detroit-Style Pizza. It’s definitely one of my favorite pizza recipes ever.
Another great pizza recipe I tried last year was King Arthur Flour’s Crispy Cheesy Pan Pizza. They named it their 2020 Recipe Of The Year. Delicious.
I’m not surprised that the bears hit the booze in 2020. Drunken Gummy Bears moved into 4th place up from 5th place in 2019. Dipping into a few booze-soaked gummy bears can make the long days at home a bit more bearable.
Back in the top 5 for the first time since 2016, at number 5, is Caramel Cake. To quote me, “It’s very light textured, which is perfect since it is cloaked in an incredibly rich and sweet caramel icing that hardens up into a delectable shell.”
British Columbia-based band Sondaze has some advice for us. It helps that it’s offered via this swirling, chill tune. I absolutely love the singer’s calming voice.
Check out Sondaze on Bandcamp where you can buy their music.
Throughout all of the ups and downs of the past decade, this little space has consistently provided pure happiness for me. Sharing food and music is something that never gets old. Thanks to every one of you that joins me from time to time.
An ISITK birthday means gingerbread is on the menu. Today a perfectly spiced version is served up in cute, individual portions and coated with a rich chocolate ganache.
Chocolate-Glazed Gingerbread Cakes
5 Tbs butter, softened
1 ½ cups flour
1 tsp baking soda
2/3 cup boiling water
1 tsp baking powder
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
½ cup packed dark brown sugar
2/3 cup unsulfured molasses
1 ½ tsp finely grated peeled fresh ginger
Crystallized ginger, thinly sliced, for garnish
Chocolate Ganache (recipe follows)
1. Preheat oven to 350˚F. Generously grease a standard 12-cup muffin pan. Set aside.
2. In a small bowl, stir together the baking soda and boiling water. Set aside.
3. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until well combined. Add molasses, fresh ginger, and the baking soda mixture. Beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture and beat until well combined.
5. Divide batter evenly among the prepared muffin cups, filling each about halfway.
6. Bake for about 20 minutes or until a cake tester inserted into center of cakes comes out clean. Transfer to wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
7. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip around the sides. Garnish with crystallized ginger.
Note: Once glazed the cakes can be refrigerated, in airtight containers, for up to 3 days. Bring to room temperature before serving.
1/2 cup heavy cream
4 oz premium quality semisweet chocolate, chopped
1. In a small saucepan over medium-high heat bring cream to a boil then turn off the heat.
2. Add the chocolate and stir to completely cover it with cream. Let stand for about 5 minutes. Slowly whisk mixture until smooth. Let cool slightly, stirring frequently.
Note: Ganache will thicken as it sits. It should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches a pourable consistency.
Sometimes a song comes into my life just when I need it.
Digging through my email mountain, I came across ‘Everything’ by Dublin-based Sam Ali. It’s beautiful and comforting. My heart was further melted when I learned that all proceeds from this song go to ALONE Ireland helping older people stay independent.
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.