Not too long ago, I went on a mission to try to replicate a recipe I had in NYC at an amazing Italian restaurant. I was successful in creating something incredibly similar and was getting ready to share it here on my blog, when all of a sudden, Pioneer Woman launched a new recipe site, TastyKitchen. I decided to post the recipe on there and have gotten great feedback! Please treat yourself to one of the most delicious pasta dishes I have ever tried (if I do say so myself).
It’s a white vodka cream sauce with sauteed asparagus and mushrooms. It’s so delicious served over a good cheese-filled ravioli but will make any pasta be proud to be seen with it.
Go try it. Now, please. Recipe is here.
And yesterday, Elliott and I were dozing in and out at nap time and I had this idea. I felt like I needed to hurry to the kitchen and combine my favorite pie crust recipe and the delicious fudge filling from my Fudge Puddles recipe.
This is the result:
Absolutely heavenly little bite-sized fudge pies. I call them….Mini Mud Pies. Stick a pecan or some toasted coconut on top and WOW. Yum. Recipe is here.
Those look so yummy!
Ok, so tonight I’m sitting on Diane’s couch talking about my latest search for new stuff to do at the bakery and she says, “Fudgepuddles!!!” I look at her confused. “Abbie’s Fudge Puddles! You HAVE to make them!”
Now, lo and behold (TA DA!) here they are! Might just have to use some of my own yummy whole wheat crust (that I happen to have resting in the cooler in the bakery!) and try these. Thanks, Abbie!
Can you tell me at what temp you cook this at?
I don’t see that anywhere and I am getting ready to back them
Help!!!!!!!!!!
Yikes! 325, Janelle! Thank you for telling me. I will go edit. 🙂