jar of spaghetti sauce
jar of cheese sauce
(I will be honest, this time I used a jar of cheese sauce... and it was so good).
It's seriously simple! Make very al dente elbows, mix cheese sauce, and assemble in a shallow baking dish. Put macaroni in the dish. Along the sides of the pan, place pepperoni as a mock for a crust. Put some spaghetti sauce on top of pasta, maybe some more pepperoni. And then on top of the sauce... obviously all the cheese you want. Bake 350 degrees; 20 minutes covered, ten uncovered.
So I am back in New York, and I forgot to steal Robert's camera. Thus... I have no camera, a jinx in my oven, and a shitty time. Pity me! I'll try and update as much as I can, but I swear in two weeks I'll be back in action in a cozy home and with my love.
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
- add egg one by one
- alternate wet & dry (three parts)
- bake for 18 minutes on 350 degrees
However, I didn't make a normal buttercream and instead my favorite kitchen boredom creation.
Coffee Cream Cheese Icing:
1 pkg cream cheese
3 tbsp butter
1 cup granulated sugar
1 tbsp milk
1 tsp vanilla extract
3 tbl coffee grounds
- paddle cream cheese and butter together until very creamy
- add in sugar and mix well for 5-8 minutes
- throw in every thing else
It's seriously the best icing in the world. It tastes like cream cheese with a side of sweet coffee. Tastes a little like heaven on a cupcake.
Grandma's Eggplant Lasagna:
1 whole eggplant; sliced thin
fresh (that white, milky kind) mozzarella
regular (not so milky kind) mozzarella
lots of provolone
15 oz ricotta cheese
pinches of romano
jar of tomato sauce
2 tbsp milk
1 cup flour
So pretty much I sliced the eggplant really thin with the skin still on. Mixed together some Romano, breadcrumbs, and flour. Breaded the little beasts, and Robert fried them. With the extra egg mixture and bread crumbs, mix them together and make thick but flat circles and fry them. Bread crumb balls are a gift from heaven (and my grandma's secret love), I swear. So...
We assembled the eggplant lasagna in a deep baking dish like so:
1. eggplant (always first layer, covering all space)
3. ricotta (mixed with little sauce for easier spreading)
4. fresh & regular mozzarella
5. ripped up provolone
6. sprinkle of romano
-repeat until all ingredients are gone!
We baked it on 425 degrees covered for 20 minutes, and uncovered for about ten (until the cheese on top started to brown, ya know). Put pasta on once you uncover it; duh.
The pizza was almost about the same, excluding the eggplant and ricotta and use of pizza sauce instead. We were too lazy to make dough, so we bought a handy roll of Pillsbury... which, I infact, highly recommend because it is delish. Normally we'd plate all of this a bit nicer, but by the time it was done we were beyond hungry.