From Scratch

Ricotta & Pesto Stuffed Shells

hello, darling. did you miss me? i bet you did.

i have, apparently, decided i am not capitalizing anything in this post... hmm.

i can't quite remember what inspired me to make this dish. i probably saw a picture of Manacotti somewhere during the week and it stuck with me.

and that, my friends, is the power of advertising. probably. i'm not sure, as i don't really remember.

but all week i was jonesing for some cheesy stuffed shell pasta. i like cheese, but i also like a lot of flavor in my pasta dishes. so i decided to make a homemade pesto to mix in with the ricotta in this dish. it was a big hit with my family so i'm going to go ahead and call this one a success. like a B+ or so. my only regret is i should have made more sauce. 

i always want more sauce. it's a thing with me. i pretty much want soup with my pasta. is that so wrong... i think not.

for the pesto i used: 1/4 cup spinach, 5-6 fresh basil leaves, a handful (maybe 1/8 cup) blanched almond slivers, 2-3 tablespoons minced garlic, juice from 1/2 lemon and 4-5 tablespoons olive oil.

just stick all the ingredients in the food processor, pulse and you got pesto!

combine the pesto with 10-12 ounces of ricotta cheese to make the filling.

cook a box of large shell pasta according to the directions. drain, rinse and let them cool enough to be handled. then place the shells in a casserole dish and fill with the pesto filling.

now top with a tomato sauce. you can make your own or use a store bought variety that you prefer. i made mine using this recipe (minus the cream and onion). then top with a little mozzarella cheese and bake at 350 F for 15-18 minutes or until hot and bubbly.

i served this along with some Olive Baguettes (recipe will be shared later this month via a guest post) but i also think this would be a great dinner paired with a simple salad.

xo. emma

TGIF

I finally had the chance to get my roots touched up yesterday afternoon. They had grown out, like, alot. This is one of the hazards of being too blonde.

And by "too blonde" I mean just the right amount. Thank you.

I had been wearing hats most of the week (and devouring chocolate and peanut butter) to cope.

This is what I am wearing at the shop today. It is warming up here in Missouri, yesterday was 70 degrees! It feels like spring is on it's way. :)

You know what's funny, I this... um... dress that I'm wearing today: I found it in one of my parent's closets. I suppose it was my mom's at some point, but I'm really not too sure. I was a little nervous to wear it as I wasn't sure how to... but I couldn't resist!

Fringe dress. Fringe boots. It just makes sense.

Right?

Boy, I hope so. Otherwise don't tell me because I am already out of the house and this is it. There's no turning back now. :)

Outfit details- dress: found, jeans: Jessica Simpson, shoes: thrifted

It's not quite the weekend yet for us here in retail world, but I'm still thankful it's Friday. Such a lovely day out there today. I've been recipe testing this week again, a few successes. I got my first test score back since I started my MBA program, a very solid satisfactory grade. Life feels a little on track today, which is nice. I'm feeling thankful today.

Happy weekend to you!

xo. Emma

Why stop when you're ahead...

...and the peanut butter and chocolate obsession continues.

I never noticed how I get on certain kicks until I started blogging.

I am actually a super predicable person... Not sure how I feel about that.

I mixed my Askinosie chocolate spread with peanut butter. While I was eating this toast I kept thinking how this would also make a great grilled sandwich.

I probably should feel a little embarrassed to admit that I am completely obsessed with chocolate and peanut butter right now, but I don't.

Anyone else have a current food obsession right now?

Peanut Butter Kisses

Happy Valentine's Day everyone! Whether you are single, recently met a nice boy or are celebrating years of being in a happy loving marriage-I say we can all agree on one thing... today is a good day to eat a TON of chocolate. Amen.

I made these nutter butter truffles last night. I simply adore the combination of peanut butter and chocolate together. True soul mates.

And, if you are looking to give these as a gift then form them to look like giant Hershey's kisses and wrap them in pink foil.

It's a very Valentines thing to do. :)

To make these: First blend a whole bag of nutter butter cookies. I did this in the food processor and it was a total snap.

In a large bowl combine the cookie crumbs and 1 package of softened cream cheese. Form into balls, or kisses or cubes. Whatever shape says "love" to you. Then stick them in the refrigerator for 10 minutes.

In a microwave safe bowl melt 3/4 a packaged of semi-sweet chocolate chips + 1 tablespoon oil until completely melted. I usually melt for 30 seconds, then take it out and stir, melt another 30 seconds... and repeat until it is melted.

Dip the truffles in the chocolate and place on a cookie sheet or cutting board lined with wax paper. If you have holes in your chocolate coating, use a toothpick to fill in those spots. Now stick the truffles back in the refrigerator for 30 minutes to an hour (letting the chocolate set).

Devour or gift wrap. Or both. I found this made around two dozen truffles.

Tips for making colored butter cream frostings

Frosting is necessary. In life.

Ok, let me clarify... frosting is necessary if you are making a cake (or cupcakes) for a party.

I may have exaggerated the role of frosting there at first. Maybe. :)

Here a few little "tips" I have for those who may be making some colored butter cream frostings in the near future. First off, my favorite food color dyes are Wilton and AmeriColor. Those are the brands I use the most and recommend (neither endorsed this post:).

If you are using gel colors like these, you will need toothpicks. Once you make your frosting, then dip a toothpick into the gel color and then into the frosting. Be very conservative when you are first adding the color, you can always add more but you cannot add less. If you know what I mean.

If you find, after blending, that the color is too light then add a bit more using a different toothpick. Also try not to get the dye all over your finger tips, as it won't always come out easily. :)

Once you have achieved the color you want you are ready to frost! If you are using pastry bags then place the inner part of your Coupler toward the tip and fold down the sides of the bag. This makes it easier to fill without making a mess. Once you have filled your pastry bag, twist and tie off with a twisty-tie.

I'm pretty sure that is the technical word... twisty-tie.

Now you are ready to snip off the end of the bag, add your chosen tip and the top part of the Coupler.

(These colors were from a Harry Potter party we threw a while back. :)

xo. Emma

Giant Double Chocolate Cookies

Is it just me or does chocolate (lots of chocolate) sound like a good idea. Right now.

Maybe it has something to do with those giant heart shaped boxes of candy that seem to be lining every. single. isle. at the grocery store right now.

Yeah, I go to the grocery store a lot.

I mean, how many boxes of chocolate are consumed this time of year due to Valentines day? There are seriously an overwhelming amount of them at the store right now.

I'm not complaining. But I'm just saying, it's hard for a girl not to want chocolate after being faced with that. 

But buying a box for yourself... well, I'm not going to pretend I haven't done it. Or that I won't do it later this week. But at least I don't buy one every time I feel like it.

Because that would be crazy, since I, like, ALWAYS want one. It's a heart shaped box of chocolate, who wouldn't want that?

I made some giant double chocolate cookies instead. I'm not sure how this is a solution. But it is.

Giant Double Chocolate Cookies, makes 10-12 very large cookies

Ingredients: 2 sticks butter (softened), 1 1/4 cup sugar, 2 large eggs, 1/3 cup dutch processed cocoa, 2 1/4 cups flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 2 1/2 cups semi sweet chocolate chips

And you will definitely want some milk to drink with this. Don't even bother baking these if you don't have milk. Seriously.

Cream together butter and sugar. Stir in eggs, one at a time. Then stir in cocoa powder until well blended. Add flour, salt and baking powder until batter is well combined. Gently fold in chocolate chips. 

Using your hands, divide batter into 10-12 even pieces. Roll into a ball then flatten slightly. Place on a baking sheet lined with parchment paper, or a baking stone. Bake at 350 F for 16-20 minutes. 

Recipe from: Annie's Eats

Grilled Apple and Gruyere Sandwiches

This is my *current* favorite sandwich.

This last week I was snowed in for a few days. (By the way, this never happened to me in California. I'm just going to get that off my chest right now.) And inevitably I ran out of granny smith apples.

I only buy one or two at a time. I do not know why. They just seem so big.

After two days of being snowed in, with a small wedge of gruyere still staring up at me every time I opened the fridge (which was a lot, because, hey-snow days are for eating) I decided to face the icy roads for an apple.

I bought other things at the store too. Just so I wouldn't look like a total crazy face.

But I was there for the apple.

And when I got home I made of one these sandwiches. And the universe sighed its satisfaction.

Or maybe that was me.

Pretty cool life I have, huh? Don't be jealous now.

Oh, by the way... we (at Red Velvet) have a new website Just saying.

xo. Emma

Spinach and Artichoke Quiche

Please don't hate me for admitting this but... I don't understand football.

It's true. I have absolutely not idea what a "first down" is or what it means.

Sure I've been to a few super bowl parties before. I love making food and hanging out with friends so I am a big fan of the event, I just have absolutely no idea what is going on with the game...

So I generally hang out near the dips. And I really really love spinach and artichoke dip. I could marry it.

Which got me thinking...

Wouldn't it be awesome to make a quiche that embodied everything delicious about that dip?

Answer: yes, that's a great idea. I am a genius.

Actually, I doubt I'm the first person who has ever tried this. I bet someone somewhere has made something similar. But hey, it's not like I'm trying to put my name on it here. Live and let live. And eat. Eat everyday. Words of wisdom.

So if you like spinach artichoke dip, and you like quiche, well darling you are gonna love this.

Spinach and Artichoke Quiche, makes one pie sized quiche

For the crust: 1 1/2 cup flour, 1/4 tsp salt, 1 stick cold butter and 1/4 cup cold water.

Combine flour and salt, cut in the cold butter. You can do this but cutting it up into small cubes or grating the cold butter with a box grater. Use your clean hands to combine until crumbly. Slowing add in the water until dough ball forms. Cover dough in plastic wrap and refrigerator for at least an hour, but overnight is great too. When ready to make your quiche, roll out dough and place in your well greased pie dish. Bake at 350 F for 5 minutes before filling with the quiche filling.

For the quiche: 1/2 cup finely chopped spinach, 1 can artichoke hearts (drained and chopped), 5 eggs, 1/2 cup cream, 3 tablespoons sour cream, 1 cup mozzarella cheese, 1 tablespoon minced garlic and a little bit of black pepper.

In a bowl whisk together eggs, cream, sour cream, minced garlic and pepper. Fold in spinach, artichokes and 3/4 cup cheese. Pour batter into the partially baked pie crust. Top with remaining cheese. Bake at 375 F for 20-25 minutes. Allow to cool a bit before cutting into, otherwise it may appear runny at first.

Not that I did that. I'm never over eager when it comes to eating... never. ;)

xo. Emma

One. Not so long. Book.

I've been quite busy this past month. I started school. We are making a new website at work. I met a nice boy. So I haven't really been on my "A" game in the reading department. I have fallen behind... so this month I have only one book to recommend to you. But it's a charmer!

I first saw The Mysterious Benedict Society when I was browsing around Borders one day, looking for Christmas presents. I picked it up because I thought the cover was adorable and then I read the back cover and decided I would check it out the next chance I got. The story line revolves around four extraordinary children who... well... must save the world. Duh. It's a young readers book, what did you expect. But Mr. Stewart's imaginative writing is quite charming and his characters are very very easy to fall in love with. My only complaint might be that the villain could have been more clever and, well, evil. But it was a joy watching these strange and funny children work together to spy, sabotage and (spoiler) ultimately save mankind from an evil would-be dictator.

So that was nice.

Oh-and there is a sketch at the beginning of each chapter. And they are worth reading for even if this book had been boring, which it was not.

What have you been reading lately?

xo. Emma

Snow Days are for Breakfast

I've been snowed in the last two days. And I'm not complaining.

I've had time to make breakfast everyday, and brownies, and watch movies and snuggle my dog, and play with my little niece...

But mostly I've spent the last couple of days catching up on work, we are launching a NEW Red Velvet website on Monday! And I couldn't be more excited. It's been so fun to help my sister build a new website while we watch Red Velvet grow. We feel so lucky and excited to share the new site with you soon. :)

Also, in case you hadn't heard, I did a little interview over at Tea Talk. Chelsea was so kind to invite me. So check that out, if you want. No pressure.

Well, I'm going to do my hair now and try to dig my car out and go to work...

xo. Emma