cookies

Cookie Butter Cookies (with Coffee Butter and Salted Caramel Butter) and a Biscoff Spread Giveaway!

Full, unvarnished disclosure here (and I think author Lucy Vaserfirer will understand): When I first received a request to review a new cookbook called Flavored Butters, I scoffed a little. I don’t do many book reviews period, and this one in particular seemed unlikely.

Because . . . butters? The entire cookbook is filled with recipes for different flavored butters? Someone call Paula Deen, am I right? Har har.

But then I looked through the cookbook. First, Vaserfirer’s gorgeous photos caught my eye. But secondly, as I browsed, I realized that there are a lot of things you can do with butter. It dawned on me: this is totally my kind of thing. These recipes aren’t for complete meals, but for key components that you could use to customize your food and build your own new recipes. That is so Willow Bird Baking! So, a little humbled, I jumped on board for a Flavored Butters blog tour!

I chose to use a very different kind of butter (cookie “butter,” which is like peanut butter except it’s made from speculoos cookies!) to make a cookie base for trying a couple of Vaserfirer’s flavored butter recipes. My cookie butter cookies came out soft and delicious, ready for a schmear of coffee butter and salted caramel butter.

The coffee butter was rich and indulgent and, to me, tasted like a breakfast treat. The salted caramel butter was butterier (to use a precise term), almost like a sweet butterscotch spread. Both were delicious — especially when schmeared on the still-warm cookie butter cookies! I imagine they’d be great on fresh maple or butterscotch scones. I have tons of ideas for the other butter recipes in the book, too! Flavored Butters retails at $12.95, and for me, it’s worth at least that much for the spark of inspiration alone. The 50 butter recipes are an added bonus.

Coffee Butter


Recipe by: Lucy Vaserfirer, Flavored Butters
Yield: 8 servings

If a cup of coffee with your breakfast just isn’t enough, then spread this butter on your toast or scone.

Ingredients:
2 tablespoons turbinado sugar (I used demerera sugar; more on sugars)
8 tablespoons (1 stick) unsalted butter, softened
1 teaspoon instant espresso powder

Directions:
Grind the turbinado sugar to a fine powder in a mortar and pestle or a spice mill (or the back of a spoon, in a pinch). Blend together the sugar, butter, and espresso powder in a medium-size bowl. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16-17 in the book). Or smear on warm cookies, of course!


coffee butter and salted caramel butter

Salted Caramel Butter


Recipe by: Adapted slightly from Lucy Vaserfirer, Flavored Butters
Yield: 8 servings

This creamy butter is such a treat that it shouldn’t be reserved for the breakfast table. Spread it on vanilla cupcakes or sandwich it between chocolate cookies.

Ingredients:
1⁄4 cup sugar
3 tablespoons water
1⁄4 cup heavy cream
8 tablespoons (1 stick) unsalted butter, softened
1⁄4 teaspoon fleur de sel or other finishing sea salt, or to taste
1⁄8 teaspoon vanilla extract

Directions:
Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil until caramelized, 5 to 6 minutes. Once the sugar starts gaining some color, swirl for even cooking. The sugar will be fragrant and have a deep amber color when it is caramelized. Remove the pan from the heat, slowly stir in the cream until smooth (be careful — it will spatter), and let cool to room temperature.

Blend together the caramel, butter, salt, and vanilla in a medium-size bowl.

To use as a butter, form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16-17 in the book).

To use as a buttercream frosting, let soften if needed and spread onto cooled baked goods, swirling decoratively.Or smear on warm cookies, of course!

The cookie butter cookies I used as a vessel for my flavored butters actually led to yet another review — this time not a cookbook review, but a cookie butter review! There are two major cookie butter camps: those who love Trader Joe’s Speculoos Cookie Butter Spread, and those who love Lotus’s Biscoff Spread.

I’m always looking out for you guys, so I conducted the very scientific experiment pictured below. I’ll spare you the rigorous and detailed methodology in favor of a quick summary: I took lots of bites of each cookie butter. Here are the results.

Trader Joe’s Crunchy Speculoos Cookie Butter: This cookie butter has more of a cinnamon and spice graham crackery flavor and was less crunchy.

Lotus Crunchy Biscoff Spread: This cookie butter has more of a honey graham crackery flavor, tasted more buttery, and was more crunchy.

The final result? Though I love both cookie butters and will demolish both jars with gusto, the Biscoff Spread has my heart.

Want to win a jar of your own? I’m giving a few jars away in order to “spread” the love. Use the form below the recipe to enter to win. (Unfortunately, I can only ship to the continental U.S.)

One year ago: Ten Willow Bird Coconut Recipes
Two years ago: Strawberry Cheesecake Stuffed Amaretto Cake Pops (on Pretzel Sticks!)
Three years ago: Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

Cookie Butter Cookies


Recipe by: Adapted from Housewife Eclectic
Yield: 24 cookies

These warm cookie butter cookies are delicious right out of the oven, or schmeared with coffee butter, salted caramel butter, or even a little extra cookie butter!

Ingredients:
1/4 cup shortening
1/4 cup butter, softened
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar
1/2 cup crunchy cookie butter (Trader Joe’s Speculoos Spread or Biscoff Spread)
1 egg
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
Preheat the oven to 375 degrees F and cover two baking sheets with parchment paper. In a large bowl, cream together the butter, shortening, and two sugars until light and fluffy (2-3 minutes). Add the cookie butter and egg and combine. Add in the flour, baking sodar, and baking powder, and mix until combined, scraping down the sides of the bowl as needed.

Roll the dough into 1-inch balls and roll in sugar. Place about 2 inches apart on a baking sheet and bake for 7 minutes. Remove from the oven and gently remove from the pan to a cooling rack so the bottoms don’t get too brown. Cool completely and spread with coffee butter, salted caramel butter, or more cookie butter!

by | 68 Comments
cakes

Flan Tres Leches Cake

Before I say anything else, I have to make sure you understand that this post contains a recipe for a Flan Tres Leches Cake. Like, Flan and Tres Leches Cake in the same dessert (which turned out even more delicious than it sounds, if you can believe it.) Did you get that? Just checking.

Other than that, this post is about Buckle and my $600 leather couch, which was a hand-me-down from my sister because you guys know I’m a teacher, right? My furniture generally either comes from generous family members or Goodwill. Ikea is my splurge.

So owning a $600 leather couch was decidedly awesome.


“I was told there’d be cake.”

Buckle is also awesome. He’s a good cat. He’s sweet and fun. He looks and acts just like Milton from Office Space. I really couldn’t ask for anything more. Except, maybe, for him not to ruin my $600 leather couch.

Upon letting him out of his little cardboard carrier when we got home from the Humane Society, as a matter of fact, that was the one thing I was very clear to him about (well, that and not shredding the poodle): Please do not ruin my couch.

The first time I left Buckle alone, I was terrified he would decide my couch was a scratching post. But he met me at the door when I arrived home, purring and cuddly, and I didn’t find a single scratch. It was a kitty cat miracle.

As I left him alone more often and continued coming home to intact furniture, I think I got a little . . . overconfident.

Finally the weekend came where I needed to leave Buckle alone to visit Mike in Raleigh. I hired a petsitter to check in on him (Buckle, not Mike, although perhaps I should consider that), and everything seemed to go fine. I found a cheery note from her when I arrived home. But something just smelled a little off. I figured it was his litter box. Except that when I went to check, the door to his litter box closet was closed. So that couldn’t be it . . .

Wait. Closed.

The door to his litter box closet was closed.

Bless Buckle’s sweet kitty heart (which those of you who are Southern will be able to translate appropriately), he had apparently rubbed against his litter box closet door and closed it. With nowhere to potty, he had made the very best choice he could. You guessed it: to use the couch.

He couldn’t have used the carpet or, even better, the linoleum kitchen floor. It had to be the $600 leather couch.

If you’ve ever tried to deal with the uniquely pungent problem of a cat accident, you won’t be surprised that after a month or so of cleaning the cushions with every method known to humanity, the $600 leather couch ended up by the dumpster. All’s well that ends well, I guess: I received my tax refund, splurged on an Ikea couch and coffee table, and wedged a billion washcloths in Buckle’s litter box closet door so that it will never close again.

Buckle is helping me get used to the new furniture by using it as a jungle gym. One of my students actually asked me after the incident, “Are you going to take him back to the Humane Society?” But I’m happy to say that Buckle’s a part of my family now, flaws and all.

One year ago: Gooey Butter Strawberry Shortcake
Two years ago: Mini Doughnuts for Your Coffee Cup (a creative use for yeast dough scraps!)
Three years ago: Pasta Carbonara

Flan Tres Leches Cake


Recipe by: Willow Bird Baking, inspired by and/or adapted from Bake Love Give and All Recipes
Yield: 10-12 servings

If you love flan and/or tres leches cake, you’re in for a treat. This cake has an incredible flavor and an even more fantastic texture. It’s also surprisingly easy to whip up. It’s perfect for Cinco de Mayo, but I hope you’ll make it all year long.

Flan Ingredients:
1 (13.4-ounce) can can dulce de leche (or make your own)
3 eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract

Cake Ingredients:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup white sugar
2 1/2 eggs (To get 1/2 egg, break one egg into a bowl and lightly beat it; discard half)
1/4 teaspoon vanilla extract

Tres Leches Ingredients:
1/2 cup whole milk
1/4 (14-ounce) can sweetened condensed milk
1/4 (12-ounce) can evaporated milk
2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 325 degrees F and spray a 10-inch bundt cake pan really well with cooking spray. Pour the dulce de leche evenly over the bottom of the pan and set aside.

Make the flan batter: In a large bowl, mix together the 3 eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and vanilla extract until well combined. Pour this mixture evenly over the dulce de leche layer.

Make the cake batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl (if you used a spatula to scrape all your flan batter out of its bowl, just use that one again), cream together the butter and sugar until pale yellow and fluffy (about 2-3 minutes). Add in the 2 1/2 eggs and 1/4 teaspoon vanilla extract and mix well. Add the dry ingredients slowly, mixing after each addition. Pour batter over the flan layer in the bundt cake pan (it’ll sink in a bit — no worries). Bake for 40-45 minutes or until tester inserted into just the cake comes out with just a few moist crumbs. Pierce the cake several times with a skewer or fork. Let the cake cool.

Drench the cake: Whisk together 1/2 cup whole milk, 1/4 can condensed milk, and 1/4 can evaporated milk. Pour this mixture over the top of the cooled cake. Cover and chill the cake overnight (or at least a couple of hours, I’d say — you want the mixture all to sink into the cake) before loosening with a thin knife or spatula all around the sides. Carefully invert onto a serving plate (caramel and milks will ooze — it’s a saucy dish — so one that has a shallow lip or even a slightly bowl-like platter is ideal). Whip up the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks and dollop or pipe it all around the cake. Serve chilled with strawberries.

by | 24 Comments
other

How to Make Perfect, Easy-to-Peel Boiled Eggs

This is a quick phototutorial of the Barefoot Contessa method for making quick, simple boiled eggs. They come out easy to peel with fluffy, bright yellow yolks. I eat boiled eggs all the time and loved her little tricks. I hope you do, too!

Here’s how it’s done:

Step 1: Place eggs in a saucepan of cold water on the stove. The water should just cover the eggs.

 

Step 2: Turn the heat to high and bring the water to a boil.

 

Step 3: When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is). Let the pan sit for 5 minutes.

 

Step 4: Transfer the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.

 

Step 5: Crack each egg on one side and then on the opposite side.

 

Step 6: Gently roll the egg back and forth to create a “web” of broken shell. This is going to allow you to use the membrane just under the shell to “lift” off the broken shell in large patches, making peeling easy as pie!

 

Step 7: Peel the egg.

 

Step 8: Salt, pepper, eat!

One year ago: Gooey Chocolate Skillet Cake Ice Cream Sundae
Two years ago: Chocolate Birds’ Nest Cupcake Toppers
Three years ago: Banana Coconut Cream Cakes

5 from 1 reviews
How to Make Perfect, Easy-to-Peel Boiled Eggs
 
Print
Prep time
Cook time
Total time
 
Enjoy some fluffy, yellow boiled eggs that are quick to make and easy to peel!
Author:
Ingredients
  • eggs (I used about 4 in a small saucepan)
  • salt and pepper
Instructions
  1. Place eggs in a saucepan on a stove, with cold water enough to cover them. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a “web” of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat — or use in a recipe!

 

by | 32 Comments
other

Rustic Pizza Stuffed Mushrooms

I had a second cookie for dessert tonight. I figured I deserved it after spending the better part of my week with some very energetic (albeit lovely) 7th graders. We just completed our annual overnight field trip with Inside Out in the mountains of North Carolina.

The trip in numbers:

3 days.

28 seventh graders.

4 hours in the bus round trip.

0 cell phones, video games, iPods, televisions, computers for the students.

over 55 hours spent all together, bonding as a class.

3 teachers, 3 camp counselors.

1 giant rock face to climb.

27 kids who climbed at least partway up.

about 27 kids who, upon turning around on the rock, said, “WHOA” at the view.

1 awesome rock climbing instructor who, apart from coaching each student, recited poetry for us.

1 time when I was forced to use a portable bathroom which, thank God, turned out to be one of the only clean and pleasant-smelling portable bathrooms in the universe. I wish I knew the company who cleaned it so I could write them a thank you letter. I’m not kidding.

4 gorgeous waterfalls, one of which thundered just above us as we stood on the rocks below and watched the rainbow in its spray.

1 opportunity to serve by cleaning up at the Carl Sandburg Home.

5 baby goats cuddled profusely at the dairy farm.

1 mama goat who, as it turns out, bites.

4 snakes seen in one day alone (today). Thankfully, they were seen from afar.

1 sluice in the same mountain stream where Katniss Everdeen swam.

hundreds of trees.

hundreds of bugs.

1 tsunami of bug spray in the girls’ cabin each morning.

about a dozen times when a student (or teacher) accidentally knocked over a chair in the dining hall.

7 meals eaten at camp, including 2 picnic lunches.

1 liter of food waste or less after the first meal.

0 liters of food waste at the last meal.

1 soaked camp counselor who fulfilled his agreement to jump in the lake if the kids had no food waste.

innumerable games and team challenges.

many kids who impressed me by communicating well, leading, or following wisely in said challenges.

3 student-created skits, including one with a doughnut-related crime and another with a pet chicken.

2 campfires.

1 round of awesome s’mores.

1 silly photo with my entire girls’ cabin in Princess Leia buns.

14 girls absolutely quiet by 10:30 each night. No word about the boys’ cabin, but I have faith in them (and their chaperone)!

2 cramped bathrooms behind one shower curtains that wasn’t quite wide enough to cover both.

14 girls making it “so public” when they were in one stall or the other so as to prevent ANY confusion.

0 shower conflicts. Did I mention 14 girls? My ladies were low-maintenance. Except for the mascara — but I promised I wouldn’t say a critical word about it, since I brought my own tube, too.

5+ morning dippers each day — if you aren’t sure what the “morning dip” is, think freezing water first thing in the morning.

1 very dramatic story by a campfire.

1 crawfish, 2 salamanders, 1 minnow, and 1 tiny bass caught for observation and released.

3 coke zeros smuggled into the cabin by a certain teacher who then found it difficult to scold the student who had smuggled in the chocolate truffles. And the one with the cheerios. And the one with the doughnuts. We’re a hungry bunch.

29 letters written to our future selves, which will be mailed to us next year!

1.5 dozen doughnuts consumed over 2 days.

1 very tired, proud teacher.

And for you? 2 cute pizza mushrooms with a ton of flavor, minus the carb count. Enjoy — while I take a nap!

What was your favorite school field trip? Answer here or join our Facebook discussion.

One year ago: Gooey Chocolate Skillet Cake Ice Cream Sundae
Two years ago: Chocolate Birds’ Nest Cupcake Toppers
Three years ago: Banana Coconut Cream Cakes

Rustic Pizza Stuffed Mushrooms


Recipe by: Willow Bird Baking
Yield: 2 servings

I wanted an umami-heavy pizza here, so along with the roasted mushroom “crust,” I added an anchovy filet. I also found that a few black olives and a smashed clove of roasted garlic did not go unappreciated. You should feel free to add whatever pizza toppings you enjoy — in fact, you’ll notice that I tucked a few leftover crumbles of Italian sausage into the mushroom cap in the foreground above, though those weren’t in the original recipe. The sky’s the limit!

Ingredients:
2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1/2 teaspoon kosher salt and few grinds pepper, divided
freshly grated Mozzarella cheese, to taste
4-6 slices pepperoni
a handful of sliced black olives*
2 cloves roasted garlic**, smashed
1 anchovy filet, chopped lightly with a fork
6 tablespoons pizza sauce of your choice***
crumbles of cooked Italian sausage (optional)
*I used some pitted black Cerignola olives marinated in olive oil and red chili flakes from my specialty grocer, but you can use any you like.
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
***I just used a jarred brand I love.

Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom cap with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps and spoon a few tablespoons of pizza sauce into each one. Top with sliced olives, anchovy pieces, pepperoni, Italian sausage (if you’re using it), the smashed roasted garlic, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the cheese is melted and bubbly. Serve immediately.

by | 18 Comments
other

Lasagna Stuffed Portobello Mushrooms

If you’re feeling bad, gather a roomful of 7th graders and pass out the Fruit Roll-Ups that have press-on tongue tattoos. In case you ever wondered: 7th graders are totally not too old for a good tongue tattoo.

These kids are so sweet and fun. I hope they’re just as sweet when they’re protected by a computer screen, shrouded in anonymity.

This comment stopped me in my tracks today on an online entertainment website: “Her voice sounds like screaming — it’s so annoying! I’ve never liked her! And she still looks like that even while working out twice a day?”

I had been scrolling through the comments of an article about a singer who just two years ago had tried to take her own life. She was now feeling happy, healthy, and back on track. In the article, the singer lit up about her kids, pilates, and other things that replenished her joie de vivre. It was a celebration. I was enjoying the sweet well wishes from her fans.

And then, like a punch to the gut: screaming . . . annoying . . . never liked her . . .

Listen, I don’t care what opinions you hold (unless they’re truly unacceptable: racism, sexism, a penchant for arson. You know.) You can like what singers you like. Detest each and every note of the singers you don’t like. That’s your business.

But stop being mean on the internet. No, really. STOP BEING MEAN ON THE INTERNET.

Remind yourself to THINK: Ask yourself, “Is it True, is it Helpful, does it Inspire, is it Necessary, is it Kind?” Sometimes we do have to say the hard stuff to help our friends, to stand up for what’s right. But that hateful comment that picked at everything from the singer’s voice to her weight was far from necessary. It was at best disrespectful and at worst, possibly destructive.

I know you’ll say: “Just don’t ever read the comments!” That’s my rule, too, but I break it far too often and always regret it. In fact, I can’t wait until online media outlets realize they shouldn’t include comment sections at all — that format inspires so much nastiness. Maybe comment sections provide an outlet for all the hateful, evil feelings we keep under wraps during our polite daily lives. The problem is that we don’t need to feed that part of ourselves, and doing so by venting on the internet is not without consequences.

Kim Kardashian might never see you talking about how you think that dress looks on her, but what do you gain by snarking about it?

And more importantly, what do you lose? What do the people that see your comment lose? Do they lose heart about what people think and won’t say to their face? Do they lose hope that people are really kind and good at heart? Do they lose confidence as they wonder what a stranger would say about how their own outfit looks today?

I always say that you can send positivity or negativity out into the world. Either way, you’re altering the balance. Maybe just the slightest bit — the weight of one snide remark in a comment section — but it counts. I know I’m not perfect, but I try. And I think it’s time for all of us to try a little harder. Will you?

* * *

And now a little online positivity for us all: stuffed mushrooms! I love the fluffy ricotta and rich tomato sauce layered into traditional lasagna, but don’t always need the carb count from the noodles. These stuffed mushrooms are filling, hearty, and delicious. Double the recipe for a quick and easy dinner.

What’s your “policy” for yourself about how you behave and chat online?

One year ago: Brownie-Bottom Coconut Chocolate Cream Cake
Two years ago: Banana Coconut Cream Easter Cupcakes
Three years ago: Coconut Cream Tart

Lasagna Stuffed Portobello Mushrooms


Recipe by: Willow Bird Baking
Yield: 2 servings

Lasagna, stuffed into mushrooms. Simply fantastic.

Ingredients:
2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic**, smashed
freshly grated mozzarella and pecorino romano cheese, to taste
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
*I just used a jarred brand I love.

Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and top with a smashed garlic clove and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.

by | 28 Comments

1 … 62 63 64 65 66 … 127