Cheesy Pasta with Ricotta, Spinach, Prosciutto, and Sun-Dried Tomatoes
Anytime I can throw ingredients into a baking dish and make dinner I am all for it. And making something in large quantities just allows for more leftovers! Fall is here and warm, cheesy, pasta always sounds good. That's why this recipe is one of my new favorites! Plus, baking in the oven always makes the house smell fantastic!
I admit that I have been a little bit lazy when it comes to making dinner each night for Jamie and I. It makes it hard when my internal clock wants me all snuggly in bed at 10pm and Jamie doesn't even get home for another hour. I always try to stay up, but even when I do, I am pretty unmotivated to create a magical, hot and ready dinner for him at 11pm. So a dish like this, that I can prep or even fully cook earlier in the day, really is a lifesaver. Then I just have to preheat the oven and reheat the dish while Jamie is on his way home... BOOM... magical, hot and ready dinner at 11pm.
Apple Cider Spiced Cupcakes Filled with Chunky Apple Butter and Topped with a Brown Butter Swiss Meringue Buttercream.
Fall is here! I think that my biggest motivation for making these cupcakes was that I wanted to be able to eat apple butter by the spoonful, an then some. Plus, I've had these fall colored sprinkles for a while now and I have been dying to use them! (You know, the whole "when life gives you sprinkles" thing...) Most of my creations are inspired by the sprinkles that I find.
When Jamie and I were in college we used to take regular trips to the nearby apple farm, eat at the yummy diner, shop in the country stores, and taste and buy as many apple flavored things that we could. After the apple season was over, we would still visit to play in the snow in the winter time.
These cupcakes are spiced with cinnamon, nutmeg and cardamom and truly give you the nice warm feeling you get from sipping hot apple cider from a mug. You know by now that I love me some Swiss Meringue Buttercream, but when I figured out that I could use BROWN BUTTER to make it, my mouth began to water just thinking about it. This is the best SMBC you will ever make. And remember, Swiss Meringue Buttercreams can seem intimidating at first, but it is worth the extra effort, and really isn't difficult.