I made cheesecake cupcakes for my birthday today. I didn’t get around to doing the suggested toppings, but these are so good, topping them is just gilding the lily. (Though I did slightly overcook them, hence the cracks.)
I got 30 mini cheesecakes out of the recipe - and I was very generous filling the cups - so I’ll be taking a bunch to work tomorrow, as well as giving them away this evening at dinner.
I made these this evening for this week’s lunch. The hardest part was finding the wonton wrappers in Fairway (by the fresh pasta, if you’re wondering).
baked wonton ravioli. super easy, super tasty. (I did not make the dip, but I bet these would be great with a dip, though personally red pepper dip would not work for me.)
This afternoon, I made lasagna rollups for lunch for the week. They were really easy, especially since I’d boiled the noodles last Sunday and then froze them, so all I had to do today was defrost them and then mix up the cheese. Unlike the recipe from the Kitchn, I used ricotta (I feel like anyone who would put cottage cheese in something they called lasagna should probably not be trusted), shredded mozzarella, and parmesan, spread it on the noodles, and then rolled them up. I drizzled some sauce and some more mozzarella on top, and then baked them for twenty minutes at 350°F, but I forgot to take a picture of the finished product since I had to leave to catch a train, and now they’re wrapped and ready to be taken to work in the morning.
Anyway, they’re very easy and I’m betting they taste really good, too. Would make a cute pasta dinner, too, and usually a box of lasagna has like 25 noodles, so you could feed a bunch of people with them, and there’s less worry about cutting and serving than with actual lasagna.
I made sour cream cinnamon rolls today. There were a couple of missteps, and they’re a little overcooked, but they taste good! Would make again.
home made ice cream sandwiches! (I made the cookies and the ice cream before I made the sandwiches - just plain vanilla ice cream and chocolate chip cookies.)
Last time, I did it on the hottest day of the year and didn’t let the ice cream freeze long enough. This time, after getting tips from food blogs, I froze the ice cream in a shallow tray and used a biscuit cutter to form disks of ice cream that fit the cookies perfectly. Tomorrow, I’ll bring them to my sister, since they are her long overdue birthday present.
fruity pie puffs
Can I just say that there’s no way those circles on that website are only 3” because my first batch were 3” (okay, technically 2 3/4” since I used my largest biscuit cutter) and nowhere near large enough to contain barely a teaspoon of filling, as you can see. I mean, they are still tasty, even though I baked instead of fried (15 minutes at 350F), but use something like a red plastic cup, which is also larger than 3” if you want these not to ooze all over.
Anyway, other than that, they are really easy and taste good. Next time, maybe cinnamon sugar instead of plain.