Happy Saturday, friends! How is your weekend going so far? Have anything fun planned? I plan on celebrating the lovely spring weather by whipping up a big batch of my Jam Scones to share and then maybe just lying out in the sun with an audiobook (have any audiobook recommendations?) for a couple of hours and soaking up all that vitamin D. But first, cupcakes. Today’s recipe is for all you chocoholic bakers out there who are craving a chocolate cupcake but don’t really want a dozen of them sitting around your kitchen....

Looking for more small-batch cupcakes? Try my Small-batch Vanilla Cupcakes. I originally had these cupcakes scheduled for a couple of weeks down the road, BUT then I realized that with back-to-school season happening right now, this was the perfect time to share them. I mean, most of us are done with our own back-to-school grind, but that doesn’t mean we shouldn’t get to enjoy some childhood lunch bag favorites this time of year....

Heya, friends. Today’s recipe is SO good and SO easy. It should immediately go into your winter weeknight dinner rotation. The creamy tomato soup base is a modified version of my ever-popular Tomato Soup recipe, and it’s stuffed with pillowy, cheesy tortellini. It’s perfect for chilly winter evenings and busy weeknights. Ingredient Notes Crushed tomatoes: This is my preferred brand of crushed tomatoes. You can use whole or diced canned tomatoes here as well, but you’ll need to either puree them in a blender or food processor before cooking or use an immersion blender to puree the entire soup before adding the tortellini....

Hey, it’s Saint Patrick’s Day this week, so let’s make something fun and festive. Time to put some Bailey’s in our milkshakes. See Also: How to Make a Milkshake (The Perfect Milkshake Ratio) I topped mine with whipped cream and fudge sauce because I had them in my fridge, but dressing this shake up is so not necessary. It’s just fun. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them....

When it comes to fast, simple meals, it really doesn’t get easier than buttered noodles. This is a staple of so many people’s childhoods, but if it’s been a while, I’m here today to say you should totally start eating them again as an adult. They’re quick, cheap, and the perfect uncomplicated lunch or dinner (or snack) when you’re craving some carbs and don’t feel like doing much cooking....

I shared a carnitas version of these enchiladas a couple of years ago, and since then, I keep getting requests for a chicken version, so today let’s make chicken enchiladas. These enchiladas are so easy to make and incredibly satisfying. The recipe makes a full dish of 10 enchiladas, so it will serve a 5 to 6 or freeze the enchiladas in batches and stock your freezer for later....

Cinnamon rolls are my go-to special occasion breakfast. Christmas? Cinnamon roll breakfast. Easter? Cinnamon roll breakfast. Valentine’s day? Cinnamon roll breakfast. And it’s great. There’s nothing like eating in your PJs and tucking into a warm, gooey cinnamon roll straight out of the oven. The only problem is that most cinnamon roll recipes make a dozen or more, which is fine if you’re feeding a whole family, but if it’s just you and your partner, a dozen is a little bit much....

Happy Fourth of July! If you are in the US, how are you celebrating this year? My whole family is in town, and we’ll be doing a pretty low-key celebration, cooking steaks on the grill (with my favorite steak marinade) alongside macaroni salad, and whatever else I decide to make between now and dinner time. 😉 Since it’s a holiday, I’ll keep this write up short and sweet so you can get back to celebrating....

If you’ve never shredded cabbage before, it can be a little confusing to know where to start when faced with a whole head of cabbage on your cutting board. No worries! Shredding cabbage is super quick and easy. Here’s how to do it… How to Shred Cabbage Peel any loose or discolored leaves from the outside of the cabbage and rinse and dry it well. Cut the cabbage in half from top to the stem base....

It’s week two of my Summer Barbecue Menu Series, during which, I’m putting together an entire BBQ menu. Last week was the drink course, Strawberry Limeades. This week it’s time to tackle our side dish. Of course, being the carb-o-holic that I am, I went potatoes. Loaded Baked Potato Salad With Yogurt to be specific. This salad is barbecue gold. Serve it hot. Serve it cold. Serve it at any temperature in between....

We’re in week two of our January salad series, (did you try last week’s Garlic Chicken Cobb Salad? It’s sooooo good!) and I’ve got to say, I have a good one for you today. This is the salad that taught me to appreciate a little sweetness with my greens. Most of my life, every time I saw sweet dressing on a menu, I would ask the universe, WHY WOULD YOU PUT SUGAR ON YOUR LETTUCE?...

Happy Wednesday! How is your week going so far? I feel like mine is going by way too fast. I have an out of town wedding this weekend, and then I’m leaving the country next Thursday, so I’ve been running around, finishing up posts so you’ll still get new recipes while I’m traveling, and stress drinking enough coffee to eat a hole in my stomach–seriously, someone should probably take my coffee maker away from me now… But I’m slowing down for a couple of minutes to chat a little about today’s recipe, Small-batch Apple Hand Pies, because I’ll always make time for pie, especially these ones....

It’s that time of year again, time to talk about Christmas cookies! Last week, I posted about these Small-batch Snowball Cookies, and today I have another Christmas cookie for you, Small-batch Gingerbread Cookies! Gingerbread can be a bit hit or miss. Sometimes it’s too spicy, too hard, too soft. But this gingerbread is like the Goldilocks version of gingerbread. It has a great spicy kick without being overpowering. When you bite into them, there’s a little snap, but they’re also a bit chewy, so you aren’t going to break your teeth on these tasty little cookies....

Heya, friends. It’s that glorious time of year when we use fall as an excuse to stuff pumpkin into everything. Why yes, I would like some pumpkin in my lattes, my donuts, my pancakes, and my cake. And today, let’s put some pumpkin in snickerdoodles. Pumpkin snickerdoodle cookies are everything great about the classic snickerdoodle cookie. They’re chewy with slightly crispy edges, rolled in spicy-sweet cinnamon sugar, and are just a little tangy....

Hey, did you know that as of today, Wednesday the 13th of December, there are only 12 days until Christmas? One, where did the first half of December go, wasn’t it Thanksgiving like yesterday? And Two, that means you have just 12 days left to savor all the Christmas joy you can wring out of this cold dark world before you have to pack it away for another year. Time to double your effort....

Hey, do you need a recipe to impress? I have just the thing for you: chocolate souffles!! Here’s the thing about souffles: They sound fancy. They look and taste amazing. People think they’re hard to make. You are 100 percent capable of making one and winning at hosting forever and ever. Souffles get a bad rap but they are really not that difficult. If you follow the instructions, you’ll do great....

Happy 2018! How were your New Year’s celebrations? Have you sat down and made your resolutions yet? If one of them was to eat a little healthier, stick around a while because today’s post is for you. I went back into the Baking Mischief archives and pulled together all the dinner recipes for two that might be considered “healthy,” be it low-calorie, lightened up versions of fattening favorites, or recipes that max out on the protein and vegetables....

This recipe was my family’s go-to lasagna recipe growing up, and it’s just about the easiest lasagna you’ll ever make. If you’re craving a plate of meaty, cheesy pasta comfort food, this lasagna absolutely delivers. Why You Should Make This Lasagna It’s totally foolproof and easy. There’s no cutting needed, and you can get almost all the ingredients pre-made, pre-shredded, and ready to go. It’s a crowd-pleaser. Everyone loves a perfect cheesy slice of lasagna....

Have you been following my Creepy Recipes From Fiction series this month? So far I’ve posted Sanguinaccio Dolce from Hannibal, Spectre Apple Pie (Cupcakes) from Big Fish, and Crimson Peak-inspired Red Velvet Lava Cakes. For the final recipe, I figured I’d go big: Frey Pie from Game of Thrones! Yup, that pie. One of the more memorable scenes from Game of Thrones last season was when we finally saw Arya in full-blown assassin mode, getting her Stark revenge on the house that murdered her family by feeding Walder Frey a savory pie made from his own sons....

A few weeks ago, in my freezer burritos post, I talked about how freezing meals for the future is one of the kindest things you can do for yourself. It’s something I wish everyone could find time to do because knowing you have a ready-to-go meal in your freezer is such a relief after a long day. And since the weather is turning colder, I thought today would a perfect time to talk about one of my favorite foods for freezing: soup....