Cinnamon Roll Waffles with Maple Cream Cheese Drizzle

When I shared a recipe for the tender, rich, oozing with bites of caramelized sugar Liege Waffles on the blog a little more than four years ago, I was downright over-the-moon giddy. I experienced some of that heart-racing giddiness when I tasted these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle. On the homemade waffle continuum these two recipes would fall at opposite ends. The Liege Waffles would fall on the 'the wait is worth it' end while the Cinnamon Roll Waffles would be on the 'instant gratification' end. While their flavor profiles are slightly different, they are both ambrosial. They aren't the kind of waffles you should have to choose between. You need both of them in your life. However, when your life is beyond hectic and you barely have enough time to breathe, yet you have to make a breakfast for your family and/or friends, these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle are destined to make you look like a culinary rockstar! And for those of you secretly coveting the title of best wife, partner, mother/father, grandmother/grandfather, aunt/uncle, or friend, I am handing you the keys to that kingdom.

Unless you have already scrolled down to look at the recipe (don't peek yet if you haven't), you might be surprised to learn this is one of those semi-homemade recipes. Yes, every now and then I come across a recipe causing me to channel my repressed Sandra Lee persona. 

With a weekend forecast of snow across a significant portion of the country, forget stocking up only on bread and milk. Instead go out and buy several tubes of Pillsbury's Flaky Cinnamon Roll Grands (the Cinnabon flavored ones if you can find them) and dust off your waffle iron. Yes, these Cinnamon Roll Waffles are made with those bake and serve cinnamon rolls found in the refrigerated section of the grocery store. 

If by chance you don't have a waffle iron, buy one, borrow one, or head out to the local resale shop as there may be glut of them available thanks in large part to Marie Kondo. Seriously, you are going to want to make these.

Instead of pouring maple syrup over these Cinnamon Roll Waffles, they are drizzled with the most luscious Maple Cream Cheese Drizzle. Cream cheese, confectionary sugar, milk, maple syrup, and vanilla are beaten until the mixture becomes thick, creamy, yet still pourable. 

The cinnamon rolls are placed in the center of a preheated waffle iron and cooked over medium heat for 3-4 minutes. Or until they are beautiful golden brown and crispy. Note: If your waffle iron has heat settings (e., 1-7), set it at 3. If that's not hot enough, your cooking time will be closer to or slightly more than 4 minutes. Alternately increase your setting to 4, but check for doneness at 2 minutes.

If you are bringing a platter of the waffles to the table, keep your cooked waffles warm in a low-temperature preheated oven. Note: They also reheat beautifully in the microwave.

I may be amongst a small number of people to have never eaten at any of the iconic Waffle House restaurants found in almost half the states across the country. Having the ability to stay warm and cozy in my own house along with recipes for not just one, but two great waffles, might be enough to have me continue to be one of few lone holdouts. Because these genius, no fuss, barely any mess waffles are about to change your life! Okay, that may be a little over-dramatic. The inner cheerleader in me has never left.

The experience of eating something part cinnamon roll, part waffle will have you never buying frozen waffles ever again. It will only take one bite of these Cinnamon Roll Waffles with Maple Cream Cheese Drizzle to convince you. Breakfast at your house is about to become epic!

Recipe
Cinnamon Roll Waffles with Maple Cream Cheese Drizzle
Makes 10 waffles, serves 4-5

Ingredients
2 packages Flaky Cinnamon Roll Grands (Cinnabon flavor) - 17.5 ounce size
8 ounces cream cheese, room temperature
1/2 cup whole milk
1 1/4 cups confectionary sugar
6 Tablespoons real maple syrup
1 teaspoon vanilla

Directions
1. In a medium sized bowl beat cream cheese slightly (approximately 2 minutes) using a hand mixer.
2. Add the confectionary sugar, maple syrup, milk, and vanilla. Beat until thick and creamy, yet pourable. If topping is too thick add a more milk, one Tablespoon at a time.
3. Heat waffle iron. Set heat to medium.
4. Place one cinnamon roll in the center of the waffle iron, close top, and set a timer for 2 minutes. Open waffle iron to check for doneness. If not golden brown and crispy, continue cooking for an additional minute or two. Note; If waffle iron is not non-stick, spray with vegetable oil before placing a cinnamon roll in.
5. Remove from waffle iron. Serve on a plate and drizzle with the cream cheese icing. See Notes.

Notes: (1) If waiting to serve all of the Cinnamon Roll Waffles all at once, preheat oven to 250 degrees (F). Place cooked waffles on an aluminum foil lined baking pan. When all waffles have been made, transfer waffles to a serving platter and serve the cream cheese icing in a gravy boat or pitcher on the side. (2) Cut the recipe in half if only serving 2-3 people. (3) I used the Pillsbury brand Flaky Cinnamon Roll Grands (Cinnabon flavor). There are 5 rolls in each tube. (4) The amount of icing is more than you need. Cover and refrigerate. It will be good for up to two weeks. Alternately cut the recipe in half.

Tiramisu Sponge Cake

I realized just last week that saltedsugaredspeiced.com is beginning its' seventh year! Could this be the blog's lucky year? Maybe. I replaced the occasion for a celebration with a more reflective, retrospective moment. Looking at some of my early photos made me gasp, however, seeing the evolution of my photos caused me to smile. For a completely untrained, non-professional, I feel a bit like a seven year old myself. Still learning, evolving, and making mistakes, yet having moments of prideful accomplishment and growth. Both literally and figuratively, the lens through which I see this blog has changed quite a bit. Not only over the past seven years, but even within the past year. Whether to remain committed to sharing both sweet and savory recipes or to take a deep dive into my real passion (sweet confections) has been something I have wrestled with from the birth of the blog. And I must admit, I still am. But if you asked a seven year old what they wanted to be when they grew up, the answer you get might change from day to day or month to month. So for the time being, I will seek to enjoy remaining in this youthful state of indecisiveness. In the year ahead, I hope you stay with me on my ongoing journey of the discovery of new recipes and new insights into both food and photography. 

Do you remember the first time or the last time you had Tiramisu? The Italian coffee-flavored dessert made with Savoiardi ladyfingers, coffee, and mascarpone may or may not go back to the 17th century. Or a version of tiramisu may or may not have been first served in Italian brothels. Or maybe the tiramisu we know today may really have been created in Italy in the 1970s or 1980s and popularized in the states in the 1990s. Regardless of the origins of tiramisu, both it's alluring flavors and sultry name evoke an aura of sexiness. One not typically found in many other desserts. So maybe the popularity of tiramisu doesn't come as any surprise. 

This Tiramisu Sponge Cake has all of the flavor elements of the classic tiramisu, but with a few twists. A tender chocolate sponge cake replaces the ladyfingers and coffee liqueur replaces coffee. 

If you have instant espresso and caster (or superfine) sugar in your pantry, you more than likely have all of the makings for the cake. If you don't, this sponge cake is reason enough to buy them. As a believer in the power of even small amounts of salt to boost flavor, I added 1/8 teaspoon of kosher salt to the dry ingredients as well as rounded up the amount of butter to a full four Tablespoons.

While the ingredients for the cake are ordinary ones, the techniques were a bit different than ones I am most familiar using. Instead of beating the eggs for a relatively short period of time, they are beaten for 12 to 15 minutes (no, that's not a typo) until pale, thick, and tripled in volume. The result is an incredibly voluptuous base. Rather than sifting the flour, cocoa, and baking powder once, they are sifted three times. Whether or not you believe this 'over-sifting' matters or not, it helped when folding in the aerated, incredibly fine, and fluffy flour mixture to the very thick batter base. 

The cakes bake in a preheated 350 degree (F) oven for 15-18 minutes in six inch cake pans. Once cooled, the cakes are carefully cut in half horizontally. The cut sides of the cake are then brushed liberally with coffee liqueur (e.g., Kahlua). Isn't this cake already sounding even more delicious than a traditional tiramisu?

Mascarpone, confectionary sugar, whipping cream, and vanilla are whipped together to make the most luscious, creamiest icing. Be careful not to over beat the mixture or it will become grainy rather than remaining smooth. Note: You might end up with an extra half-cup or so of the icing after you have finished assembling the cake. 

Your Tiramisu Sponge Cake can have a naked cake look (like this one) or you can slather the sides of the cake with more of the icing. The ratio of cake to the luscious mascarpone icing is almost 1:1. My idea of cake perfection. Note: Allowing the cake to rest in the refrigerator for at least 4 hours or overnight enables its' flavors to deepen. 

Until the cake is completely finished you might wonder how it could possibly serve up to 8 people. But it will. Because of the richness of the cake, it's height and the cake to icing ratio, eight slices are more than generous. The Tiramisu Sponge Cake could probably even serve up to 10 people. 

This Tiramisu Sponge Cake exemplifies the old adage 'Good things come in small packages'. It's a dinner party, birthday party, getting together with friends gathering, or commemorating a milestone perfect finish to a meal or celebratory occasion. Finished with a light dusting of cocoa and some chocolate covered espresso beans takes to one of those 'drop the mic' cake moments. This cake is everything and more. It's sexy, swoonworthy, and insanely scrumptious. 

Recipe
Tiramisu Sponge Cake  (slight adaptation to the Tiramisu Sponge Cake recipe from Donna Hay's cookbook "Modern Baking: Cakes, Cookies and Everything in Between")
Serves 8, possibly 10

Ingredients
Cake
1/2 cup (75 g) all-purpose flour
1 teaspoon baking powder
2 Tablespoons Dutch-processed cocoa powder
1/8 teaspoon kosher salt
1/2 cup (110 g) caster or superfine sugar
2 teaspoons good quality instant espresso granules
1 teaspoon boiling water
4 Tablespoons (50 g) unsalted butter, melted and cooled (See note below)

1/4 to 1/3 cup coffee liqueur (e.g., Kahlua) 

Mascarpone Cream
3 cups (750 g) mascarpone
3/4 cup heavy whipping cream
1/2 cup (80 g) confectionary sugar
1 teaspoon good quality vanilla
Dutch-processed cocoa for dusting
Optional: Chocolate covered espresso beans 

Directions
Cake
1. Preheat oven to 350 degrees (F). Spray two 6" baking pans with baking spray and line with parchment paper. Set aside.
2. Sift the flour, cocoa powder, baking powder and salt three times. Set aside.
3. In the bowl of a standing mixer fitted with a whisk attachment, beat the eggs and sugar at high speed for 12-15 minutes or until pale, thick and tripled in volume.
4. Combine the coffee and water in a small bowl. Mix to combine.
5. Blend the butter and coffee mixture to the egg/sugar mixture on low speed.
6. Fold the sifted flour mixture into the batter in two batches. 
7. Divide the batter equally between the two baking pans. Bake for 15-18 minutes or until the cakes are springy to the touch and edges begin to come away from the sides of the pans. Remove from oven and set on wire racks. After 5 minutes, turn out onto the racks and let cool completely.
8. When cool, use a serrated knife to carefully cut the cakes in half horizontally.
9. Brush the coffee liqueur over the cut sides of the cakes.

Mascarpone Cream and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the mascarpone cream on medium speed just until blended.
2. Add in the whipping cream, confectionary sugar, and vanilla. Beat on medium-high speed until the mixture is thickened and spreadable.
3. Place one of the cakes, cut side up, on a cake plate or platter. Spread with 1 cup of the mascarpone cream.  Repeat the layering 3 more times with the cake and mascarpone cream. 
4. Use remaining mascarpone cream to spread on sides of the cake or pipe on top of the cake. Note: You will still have a little of the mascarpone cream left over.
5. Lightly sift some of the Dutch-processed cocoa over the top of the cake. Decorate with the chocolate covered espresso beans, if using.
6. Chill for several hours before serving. Store any leftovers lightly covered in the refrigerator.

Notes: (1) 4 Tablespoons of unsalted butter is slightly more than 50g. (2) The finished size of the cake is 6" x 4 1/2" (3) The original recipe called for the use of 18 cm (or 7 inch) cake pans. I used 6 inch pans with great success. (4) I added 1/8 teaspoon of kosher salt to the cake batter to ramp up the cake's flavor. (5) Cake can be made one day ahead. (6) Next time I make this cake I will use up to 1/3 cup of the Kahlua so it's flavor has a stronger presence in the cake.

Chipotle Turkey Chili

If you would have asked me a few months back if I liked turkey chili, I would have probably told you no without hesitation. Whether this would be a definitive 'no' or a waivering 'no', I couldn't say with any certainty. If you asked me 'why not?', I would be scrambling to come up with something a little more substantive than a litany of weak excuses. The truth, when I finally got around to it, was I may have formed an opinion about turkey chili based on maybe having it once or possibly twice in my life. Granted I am not the only one in the world who doesn't give any 'not wowed by it' food a second chance. Although life experiences have taught me this is a kind of short-sightedness often leading to misconceived notions and missed opportunities. Had I stayed true to my younger self's view on mashed potatoes, I would have permanently banished them from my life. Fortunately or possibly unfortunately, I rediscovered mashed potatoes deliciousness. Today I couldn't imagine a Thanksgiving dinner or meatloaf without them. So at a recent stay at the home of a friend, aka the hostess with an extraordinary flair for entertaining and decorating, she served us her homemade Turkey Chili for dinner one night. It's quite possible I may have done my best disguised eye-roll when I learned what we were having for dinner. Turkey and chili in the same sentence weren't exactly words conjuring up any notion of a heavenly meal. And then I took a bite, then a second bite. Before I knew it, I was asking for a second helping. I had experienced a turkey chili awakening! And just like that my chili making and eating preferences were forever changed.

When I sat down with the Turkey Chili recipe she used for inspiration, I realized two things. The first one was her recipe was a nuanced, made with love version of a Cherry Peach Pumpkin Chili. As hard as I might try to replicate it, it might not live up to my memory of it. The second had to do with some of the ingredients. Two of which were not readily accessible as they could be found only in a Michigan based specialty store. While available via mail-order or if one wanted to take a road trip to Michigan, I was hesitant to post a recipe on the blog where access to ingredients might deter anyone from making it. So I started looking at turkey chili recipes, ultimately creating one I was convinced would also be turkey chili awakening worthy. But yes, I ended up including one of the sauces available only from a Michigan-based food-artisan shop as one of the ingredients. Although I developed two other taste-worthy substitutions (see Notes below).

This Chipotle Turkey Chili is a deeply flavored, well-spiced, hearty, healthy, savory dish. Made with ground turkey (a combination of ground turkey and ground turkey thighs), two kinds of white beans, chili powder, cumin, cinnamon, sweet smoked paprika, chipotle peppers, crushed tomatoes, chicken broth, slightly caramelized onions, garlic, kosher salt, and pumpkin chipotle roasting sauce, it is beyond swoonworthy. Perfect on either a chilly fall or cold winter night, this Chipotle Turkey Chili promises to take your taste buds to new levels of chili deliciousness.

I would guess some of you beef chili lovers may be a little skeptical about believing any chili made with turkey could be any good. Let alone better than good, borderline great. Growing up eating only chili made with beef, I can completely relate to this thinking. Just a couple of months ago, I had that same mindset. One I didn't think could possibly undergo such a dramatic paradigm shift. Proving once again anything is possible if you allow yourself to suspend your deeply held preconceived notions.

Two kinds of ground turkey, browned with slightly caramelized onions and sautéed garlic, form the base layer of this chili. Ground turkey thighs not only added a richer flavor to the chili, it prevented it from being on the 'dry' side. I used equal combinations of ground turkey thighs and ground turkey meat with absolutely great results. However, I can't help but wonder if using two pounds of ground turkey thighs would make this chili even more flavorful. I will have to test out tat theory the next time I make it. For what it's worth, use at least a combination of white and dark ground turkey for the most divinely flavored chili!

Chili is low-brow, comfort food. One of those foods best served straight from the pot so everyone can serve themselves. Not only do cast-iron pots make great cooking vessels, they make incredibly beautiful serving pieces. 

Serve this absolutely exceptional Chipotle Turkey Chili with bowls of sliced avocado, chopped green onions, sliced jalapeños, grated cheddar cheese, sour cream, and, of course, some homemade beer bread. 

Is there any better way to start the new year than with a healthier version of chili? Could having a big bowl of chili for dinner on a cold day be the best thing to warm you up?  Regardless if you live in the warmer or chilly climates, you need this soul-satisfying Chipotle Turkey Chili in your life. So get a couple of six packs of beer (more if there are few lushes on your guest list), invite your friends and/or family over this weekend, and have the most epic chili dinner ever! 

Recipe
Chipotle Turkey Chili
Serves 6-8

Ingredients
2 Tablespoons olive oil
1 Tablespoon unsalted butter
2 small yellow onions or 1 large yellow onion, diced
2 - 3 cloves garlic, minced
2 pounds ground turkey (1 pound ground turkey, 1 pound turkey thighs)
2 cans (15 ounces each) Great Northern and/or Cannellini Beans, rinsed and drained (See Note below)
1 can (28 ounce) crushed tomatoes
2 chipotle peppers in adobe sauce, finely chopped (for less heat remove seeds before chopping) OR a 4 ounce can chopped green chilies
1 1/2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons to 1 Tablespoon sweet smoked paprika (I used 2 teaspoons)
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 jar (7 ounces) American Spoon's Pumpkin Chipotle Roasting Sauce (see Note below)
2-3 cups chicken broth (I used 2 1/2 cups)

Grated cheddar cheese, green onions, avocado, sliced jalapeños, and/or sour cream for serving
Serve with a great beer bread, like this Cheddar Cheese Jalapeño Beer Bread

Directions
1. Heat olive oil and butter in a large skillet. Add onion and sauté over medium heat until slightly caramelized (approximately 12-14 minutes). 
2. Add garlic and continue cooking for additional 2 minutes. 
3. Add the ground turkey and sauté until lightly browned.
4. In a large dutch oven, combine the crushed tomatoes, beans, chipotle peppers, chili powder, cumin, sweet smoked paprika, salt, cinnamon, pumpkin chipotle roasting sauce, and 2 cups of the chicken broth. Stir to combine.
5. Add the turkey/onion/garlic mixture to the dutch oven. Bring to a boil, reduce heat to simmer and continue cooking (uncovered) for approximately 60-75 minutes to allow the flavors to fully develop. Add additional chicken stock as necessary, if mixture becomes too thick for your liking.
6. Ladle into bowls and top with grated cheddar cheese, chopped green onions, avocado slices, sliced jalapeños, and a dollop of sour cream. Alternately, serve the chili with the toppings on the side and let everyone choose their own garnishing options.
7. Store leftovers (covered) in the refrigerator. Reheat on the stovetop or in the microwave.

Notes: (1) I used half of a 14 ounce jar of American Spoon's Pumpkin Chipotle Roasting Sauce. It is available online and in their stores. While I don't normally like to post a recipe requiring an ingredient not having wide accessibility (i.e., Amazon or the grocery store), I made an exception here. In lieu of this roasting sauce recommend using 7 to 8 ounces of Williams-Sonoma's Pumpkin Chipotle Braising Sauce or using 7-8 ounces of additional crushed tomatoes and 1 Tablespoons of the adobo sauce from the can of chipotle peppers. (2) I used one pound of ground turkey thighs and one pound of ground turkey. Would consider using 2 pounds of ground turkey thighs in the next batch. (3) I used a combination of Great Northern Beans and Cannellini Beans. (4) You could easily double this recipe for a larger crowd. Any leftovers reheat beautifully. (5) You can make this chili a day ahead, store covered in the refrigerator, and reheat over low heat before serving.

Snowy New Year's Eve in Ephraim, Wisconsin (2018) 

Chicken Liver Pate Crostini (Crostini di Fegatini)

For the second year in a row we welcomed the new year in Door County, Wisconsin with friends. Last year the landscape was a frozen tundra and wind chills so far into the negative double digits we could barely stand to be outdoors for more than a few minutes. When we arrived this year, we were thrilled to discover there was barely any snow on the ground. And with winter air temperatures in the 30s we were able to spend time outdoors exploring and getting in a nice morning hike before the snow began to fall on New Year's Eve. After a fun evening of playing games and enjoying a great four-course home-cooked meal, we woke up to find a winter paradise on New Year's Day. Almost three inches of fresh snow blanketed the landscape making it the most beautiful, breathtaking start to the new year. After packing up the car for the return trip home, I couldn't leave without stopping at several of my most favorite places (Boynton Chapel, Cave Point County Park, and the Coast Guard Lighthouse) to savor the tranquility as well as take some photos. With a backdrop of freshly fallen snow, these iconic places were even more compelling. I almost didn't want to leave. 

Our New Year's Eve appetizers included a charcuterie board, Rosemary Roasted Cashews, and a Parmesan and Lemon Artichoke Spread. But it didn't include the Chicken Liver Pate Crostini, the one getting rave reviews at our Christmas Dinner. The only reason I didn't was because there were only so many pans and serving pieces I wanted to pack up for the three day, two night trip.

Described as a 'rustic, tasty, cheap, and sensible crostini and commonplace on the menus of every trattoria in Florence as well as on family tables for every special occasion', there is nothing common about it. Apparently there are a significant number of recipes for 'Crostini di Fegatini' found in Tuscany. Emiko Davies, author of the cookbook "Florentine: The True Cuisine of Florence"), shared most are usually made with anchovies, capers or both in order to provide the trademark Tuscan saltiness flavor. The texture of the pate varies from chunky, to smooth, to a blend of the two. While most genererally cook the livers n red wine, stock or water, the recipe shared by Emiko Davies uses vin santo (a family preference). Having intense, velvety, and complex flavors, vin santo is usually served as an apertif or with dessert. However, it works brilliantly and beautifully in the pate.

Other than leaving out the walnuts and adjusting some of the cooking times, I used the same ingredients and amounts recommended in the recipe shared by Emiko Davies. I processed the pate until its' texture was a cross between chunky and smooth. It was pure pate perfection!

Unlike other pates I have made, this one is intended to be served warm or at room temperature. Which means it's not one made too far ahead of time. As a side note, the chilled leftover pate was still delicious.

Instead of toasting the crostini in the oven, I grilled mine on the stovetop using this cast iron grill pan. To make them in the oven, preheat it to 275 degrees (F). Lay the bread rounds on a large baking sheet and bake for 5 minutes on each side or until they are dry to the touch but not browned.

For those of you who aren't particularly a big fan of pate, this one might change how you think about it. Unlike some of the French versions of pate, this Chicken Liver Pate is simple, rustic, non-pretentious fare. One bite and you immediately understand why it is considered to be one of the beloved dishes in Florence. Having already made it twice in the last couple of weeks, it's also destined to be a beloved entertaining staple here in our home. Although I seriously think I could eat it everyday. 

"May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you're wonderful, and don't forget to make some art or write or draw or build or sing or live as only you can live. And I hope somewhere in the next year you surprise yourself." (Neil Gaiman) Happy New Year! And happy adventurous cooking, baking, and eating in the new year ahead!

Recipe
Chicken Liver Pate Crostini (inspired by the Crostini di Fegatini recipe from the cookbook "Florentine: The True Cuisine of Florence")

Ingredients
1 medium yellow onion, finely chopped
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, divided
5-6 capers, rinsed and dried
2 anchovy filets
18 ounces chicken livers
3 1/2 ounces vin santo or marsala
2-3 toasted walnuts (optional)
Kosher salt and black pepper
Baguette (14-16 ounce size) cut into 1/2 inch rounds, grilled

Directions
1. In a wide frying pan, add olive and one tablespoon of butter cooking over medium-low heat. Add onions after butter melts. Cook onions until translucent (approximately 8-10 minutes).
2. Add capers and anchovies. Continue to cook gently until the anchovies have completely melted down (approximately 2-3 minutes).
3. Add chicken livers and cook until browned on all sides.
4. Add vin santo (and walnuts if using). Cook on low (uncovered) for approximately 20-25 minutes. Add water if necessary to keep the mixture moist.
5. Remove from heat. Season with kosher salt and pepper. Add the remaining tablespoon of butter. Allow the butter to melt. Mix and taste for seasoning. If necessary add more salt and/or pepper.
6. Transfer the warm mixture to a food processor. Blend until mostly smooth. If you prefer your pate very smooth, continue processing until it reaches your desired texture. Note: I liked it somewhere between chunky and smooth.
7. Transfer pate to a serving dish. Serve the pate warm with crostini. Alternately serve the pate at room temperature.

Notes: (1) I used a good quality vin santo. (2) I didn't add the walnuts to the pate. (3) I prefer using capers packed in salt versus in a liquid. (4) I used a Vin Santo Del Chianti Classico, a bottle my sister brought be back from Florence a couple of years ago.  (5) For a perfect presentation, serve the Chicken Liver Pate Crostini with paper-thin slices of prosciutto and wedges of an aged pecorino or parmigiano-reggiano cheese.

 '

Freshly fallen snow on the grounds of Boynton Chapel on New Year's Day 2019  (Baileys Harbor, Wisconsin)

Spinach Ricotta Stuffed Shells

No, your eyes are not deceiving you. Yes, this is what the unbaked version of these Spinach Ricotta Stuffed Shells looks like. You can probably guess why there isn't a photo of these shells after they came out of the oven. I have two excuses or rather I should say explanations. The first would be due to the chaos of getting everything on the Christmas dinner on the table while everything was still warm. My long galley kitchen doesn't really lend itself to having multiple hands helping. The second reason for the absence of a finished photo can be blamed on our very ate in the afternoon dinner. After the appetizer course and opening of gifts, the only light in the kitchen came from candles burning, recessed lighting, and the crystal chandelier. Not exactly the best lighting for capturing the beauty of food (at least not best for me). But like the Hazelnut Torte, this was another recipe I wanted you to have sooner rather than later. In other words I was simply too excited to wait to share it until next year! And just in case you were planning to have friends and family over for dinner over the New Year's holiday, these Spinach Ricotta Stuffed Shells would be so perfect.

If you think these stuffed shells look good unbaked, wait until you see them baked. Better yet, wait until you taste them!

There are so many things I love about these Spinach Ricotta Stuffed Shells I don't where to begin. They can be made early in the day or even the night before. You can used a good quality jarred marinara sauce (I am partial to Rao's) instead of making a homemade one. You can feed a crowd especially when paired with a salad and good bottle of wine. They are super easy and relatively inexpensive to make. Last but not least, they are divine!

Cream cheese, whole milk ricotta, and fresh herbs are what make make this savory filling so mouthwatering luscious. In addition to the flat leaf parsley, fresh thyme and/or oregano, some green onions (or chives), and finely chopped garlic bring the filling even more incredible flavor. I have made them using only thyme, only oregano, and a combination of both.

Fill the shells using a pastry bag rather than a spoon. If you don't have a pastry bag, use a large plastic ziplock bag and snip off a corner. 

Before placing the stuffed shells in a large baking dish, spread a thin layer of the marinara on the bottom. Once all the shells are in the baking pan (filled side up), place dollops of the remaining marinara sauce over the top. At this point they are ready to go into your 350 degree (F) preheated oven or can be covered with plastic wrap and stored in the refrigerator.

Baking time for the Spinach Ricotta Stuffed Shells ranges from 30-35 minutes. If baking them after they had been chilled, remove from the refrigerator at least 10-15 minutes before baking. The dish is ready when the filling is completely heated through. There is no better way to test for this than to stick your finger into one of the shells. 

If you are looking for deeply flavorful, rich entree, make these Spinach Ricotta Stuffed Shells would made a perfect Sunday, holiday, or special occasion dinner. They are destined to become one of your most favorite baked pasta dishes.

Recipe
Spinach Ricotta Stuffed Shells
Serves at least 6-8, more like 8-10

Ingredients
16 ounces (552g) cream cheese, softened
8 ounces (228g) whole milk ricotta
1-2 cloves of garlic, finely chopped
2 large eggs and 2 large egg yolks

10 ounces (283g) frozen spinach, thawed and squeezed of its' liquid
3 Tablespoons finely chopped green onion or chives
3 Tablespoons of coarsely chopped fresh parsley
3 Tablespoons of finely chopped fresh herbs (Choose from thyme, oregano or a combination of both)
3/4 cup (100g) fresh bread crumbs
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 pound (454g) jumbo pasta shells, cooked al dente
4 cups (32 ounces-907g) homemade or good quality jarred marinara sauce (See note below)
Optional: Parmigiano-Reggiano cheese, grated, for serving

Directions
1. In a large bowl, combine the cream cheese and ricotta. Beat with a mixer until smooth and well blended.
2. Add the eggs and beat until just incorporated.
3. Using a spatula, mix in the spinach, garlic, green onion (or chives), parsley, fresh herbs, bread crumbs, kosher salt and black pepper until completely blended.
4. Spread a thin layer of marinara sauce on the bottom of a 9"x13" baking dish.
5. Using a pastry bag, pipe approximately 2 Tablespoons of the cheese mixture into the al dente cooked shells. Place the filled shells, filled side up, in the baking dish. Note: You may end up with a few extra, unfilled shells.
6. Top the stuffed shells with the remaining marinara sauce.
7. At this point you can cover the baking dish with plastic wrap and refrigerate the shells for several hours or overnight.
8. When ready to bake, preheat oven to 350 degrees (F). Take the baking dish out of the refrigerator (for at least 15 minutes) while the oven is heating. 
9. Uncover and bake for 30-35 minutes or until the filling in the shells is cooked through.
10. Remove the baking dish from oven. Let sit for 5 minutes and serve.

Notes: (1) I generally use a jarred marinara sauce when making these shells. My go-to favorites is made by Rao's. My first choice is their Tomato Basil Sauce, my second choice is their Homemade Marinara Sauce. (2) Leftovers reheat beautifully in the microwave. (3) I put several pieces of a hearty white bread in the food processor to make the bread crumbs. Boxed store-bought bread crumbs don't work as well. (4) You can top the Spinach Ricotta Stuffed Shells with some freshly grated Parmigiano-Reggiano cheese to send it even more over the top.