It wasn’t until I finalized my last Shout-Out post, that I realized each recipe I featured from other blogs were all savory recipes. Kind of odd for me, being I happen to be the number one sugar addict I know! So today will be two tempting desserts I just couldn’t resist trying out. Both recipes I’m sharing links to are from bloggers [The Novice Gardener and Tasty Eats] who were very early supporters of my debut in the blogging world. Both of their sites have inspired me since
I found them, err t hey found me, well, we found each other!
So on this Sweet Shout-Out Sunday I offer you a lovely Marbled Cupcake – recipe courtesy of Ronit from Tasty Eats… Delicious [from scratch] yellow and chocolate cakes using unsweetened applesauce, dark cocoa powder and mini chocolate chips to help create this delectable cupcake. I sweetened mine up a bit more with both vanilla and chocolate frostings. I can only blame it on “that tooth”!
…as well as Apple Crepes, brought to me by Angie of The Novice Gardener. This lovely treat starts with fresh apples, thinly sliced, sweetened with a bit of sugar and spiced with cinnamon and nutmeg. They’re cooked to tender perfection and wrapped in a crepe of the perfect thickness. The crepe has just a touch of sugar to pair it beautifully with the apples.
Mmm Mmm, don’t they look delicious? I can almost guarantee that their versions look prettier, but I decided to share my photos anyways. Make sure you click on over to view the recipes as well as photos of their magnificent creations.
My personal offering today is Ziti Michaelangelo with Roasted Chicken. A delicious pasta dish adapted from Chef Michael Chiarello. This recipe uses a rotisserie chicken, my all-time favorite dinner shortcut! Once all of your ingredients are prepped, this meal takes less than 20 minutes [yes, that’s 20 minutes!] to cook, and that’s allowing time for your pot of water to boil! Super quick, super easy and super delicious.
Recipe adapted from here.
Ziti Michaelangelo with Roasted Chicken
7 sun-dried tomatoes
1½ teaspoons sugar
1½ Tablespoons balsamic vinegar
8 ounces ziti
2 Tablespoons olive oil
4 cups sliced mushrooms
2 minced garlic cloves
1½ cups tomato puree
2 Tablespoons chopped fresh basil
1/2 cup + 1⁄3 cup grated Parmesan cheese
1 rotisserie chicken, meat removed [skin discarded], then chopped or torn in bite size pieces
3 cups fresh baby spinach
2 Tablespoons toasted pine nuts
1. In a small saucepan, bring balsamic vinegar, sugar, and 3 tablespoons water to a boil. Remove from heat and add the sun-dried tomatoes; let stand 10 minutes. Drain and chop tomatoes in 1/2 –inch dice; set aside.
2. Cook pasta according to package directions; reserve 1⁄2 cup cooking water and drain.
3. Heat the olive oil in a large nonstick skillet over medium heat. Add the mushrooms. Cook 1 minute without stirring, then cook, stirring, 5 minutes or until browned. Add the garlic and cook 1 minute or until fragrant. Add the reserved, diced tomatoes and cook 1 minute more. Add the tomato puree and chopped basil, bring to a simmer. Add the cooked pasta, 1⁄2 cup grated Parmesan, the reserved cooking water and the chicken; toss, and remove from heat. Add the spinach; stir to incorporate and allow the spinach to wilt. Transfer to serving bowl. Add pine nuts and remaining Parmesan.
A HUGE thank you is sent to Angie at The Novice Gardener for sharing the link-up to create this “new” recipe set-up. She included the link at the last Fiesta Friday – it’s a great little add-on to make the print option a little more printer friendly! Thanks Angie 🙂