Parmesan and Spinach Orzo

It's time to step back from all the sugar I have been throwing your way for just a minute. It's actually been over two months since I have posted a recipe for anything other than cookies, cupcakes or muffins. Today I thought I would switch things up and share one of my favorite non-sweet recipes from the past few months. Because a girl cannot live on cupcakes alone. Although she might think she can from time to time. 

This Parmesan and Spinach Orzo is full of flavor and oh so cheesy. If there is one thing I love as much as cupcakes, that would be cheesy carbs. And with only a few ingredients, it is also super easy to prepare, making it an easy and satisfying weeknight meal. 

Parmesan and Spinach Orzo

Recipe adapted from Life as a Strawberry

16 oz orzo pasta

2 tbsp olive oil

2 garlic cloves, minced

2 tbsp all-purpose flour

1 cup whole milk

1 1/2 cups baby spinach

1 1/4 cups freshly grated Parmesan cheese, plus extra for garnish

Salt and pepper, to taste

In a large pot, cook the orzo according to package instructions. Drain and set aside.

Heat the olive oil in another large pot set over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the flour then slowly whisk in the milk. Allow the mixture to thicken, about 1-2 minutes. Add the spinach and Parmesan cheese to the sauce.

Add the cooked orzo and stir to evenly coat with the cheese mixture. Add salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired. 

Fruity Pebbles Cupcakes

Today I bring you bright and colorful cupcakes- because after yet another snowstorm yesterday, I could definitely use more sprinkles in my life. Sprinkles make me super happy. Instead of making regular funfetti cupcakes (which I had been craving for weeks), I decided to switch things up a bit and came up with these Fruity Pebbles Cupcakes. 

After making Lucky Charms Cupcakes a few months ago, it was only a matter of time before I made cupcakes with another childhood favorite cereal. These days I stay away from sugary cereals for breakfast, but I will always love Fruity Pebbles. Combined with my go-to funfetti cupcake recipe and marshmallow frosting, the Fruity Pebbles made a perfectly colorful and sweet treat for us this past weekend. 

Fruity Pebbles Cupcakes

Recipe adapted from Lucky Charms Cupcakes

1 cup whole milk, divided

6 large egg whites

1 tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour

1 1/2 cups granulated sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups powdered sugar

7 1/2 oz marshmallow fluff

2 tsp vanilla extract

1 cup Fruity Pebbles, crushed

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a liquid measuring cup, combined 1/4 cup of the whole milk, egg whites, vanilla extract and almond extract. Whisk until combined. 

In a stand mixer, combine the cake flour, granulated sugar, baking powder and salt. Mix on low speed for about 30 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand. Add the remaining 3/4 cup whole milk. Increase the speed of the mixer and beat for an additional 1-2 minutes. With the mixer now on low speed, add the egg white mixture in three addition, mixing for at least 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Add the sprinkles and gently mix with a rubber spatula.

Divide the batter between the prepared muffin tins. Bake for approximately 18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix until fully incorporated. Add the marshmallow fluff and vanilla extract. Beat until light and fluffy, another 1-2 minutes. Finally add the Fruity Pebbles and mix until just combined.

Pipe or spread frosting on cooled cupcakes**. Garnish with Fruity Pebbles.

**If you are going to pipe the frosting, I suggest using a round or open star tip. The Fruity Pebbles might get stuck in a closed star tip.

Honey-Peanut Butter Cookies

Dan has been asking me to make peanut butter cookies for months now. For some reason I always put it off and found other recipes to bake instead. Finally I made peanut butter cookies this past weekend. Better late than never. 

While peanut butter cookies are good on their own, I love the addition of honey in this recipe. The honey flavor is sweet but also very subtle. I never been a huge fan of peanut butter + jelly, but I definitely love the peanut butter + honey combination. 

People often ask me if you can substitute butter for the shortening in this recipe. Although I have never tried this particular substitution, I would not recommend it.  The shortening is what makes peanut butter cookies so soft and chewy. However, if you are looking for a peanut butter cookie recipe without shortening, I love these Butterfinger Peanut Butter Cookies (the Butterfinger chunks are completely optional, yet highly recommended). 

Honey-Peanut Butter Cookies

Recipe adapted from My Baking Addiction

3 cups all-purpose flour

1 cup granulated sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup creamy peanut butter

1 cup honey

1/2 cup vegetable shortening

2 eggs, lightly beaten

2 tsp vanilla extract

1/2 cup granulated sugar

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, honey and shortening until light and creamy, about 2-3 minutes. Add the egg and vanilla extract. Mix until combined. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until just combined. 

Using a medium-sized cookie scoop, scoop out the dough and roll into a ball with your hands. Roll each ball of cookie dough into the granulated sugar and place onto prepared baking sheets. Using a fork, press a criss-cross pattern onto the top of each cookie. Bake for 10-12 minutes or until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.