Monthly Archives: August 2011

Linguine with Two-Cheese Sauce

I had a friend over for dinner who was craving some pasta so I decided to make Linguine with Two-Cheese Sauce. It tasted like a lighter (and just as good) version of fettucine alfredo. Instead of heavy cream, butter and loads of parmesan, this recipe is made with milk, a little olive oil, a little parmesan and an even littler bit of mascarpone cheese. The addition of the basil gives it that extra bit of fresh flavor and some fresh-cracked black pepper gives it just a hint of kick. My friend loved it so much, he had two helpings and trust me, it’s hard not to.

Additions: A small handful of pecorino-romano

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Chocolate Cupcakes with Peanut Butter Frosting

I know cupcakes are nothing new and that people have been baking them for birthday parties for a very long time. Yet these days, it seems cupcakes have become sort of hip and everyone is making them. Me included. My sweet tooth loves a yummy cupcake with the individual portions of soft cake and creamy frosting. I found these Chocolate Cupcakes with Peanut Butter Frosting when I was looking at other food blogs. I came across a beautiful blog called Glorious Treats and stopped immediately when I came to these cupcakes. I’ve been experimenting with making my own peanut butter frosting and haven’t quite gotten it right. I think this one does. I took some to my work and everyone who tried them took one bite and walked away with a smile on their face. Sinfully delicious.

Additions: None

Omissions: None

Substitutions:

Reduced-fat peanut butter
1/3 less fat cream cheese

Overall Rating: Love It

Source: http://glorioustreats.blogspot.com/

Roasted Vegetable Lasagna

Lasagna from start to finish can be quite time-consuming and to some people, it isn’t worth it. This Roasted Vegetable Lasagna is worth it. Yes, it’s time-consuming. First, you broil the peppers, then roast the squash and onions, whip up the cheese mixture, make the bechamel sauce and at some point boil the noodles. And then after you assemble it, you have to wait for 35 minutes while it bakes. But the end result is garlicky, cheesy, hearty and comforting – you won’t miss the meat. This freezes well so make it over a weekend when you have some extra time and save it for later. It reheats well too so it’s great for lunch when you only have five minutes.