I received product from Dixie Crystals and OXO in my participation of the Good Cookie Food Bloggers Valentine's Event! My opinions are my own. There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

I know these look like chocolate brownies that are heart shapes. But they are more than that! From Ina Garten's Modern Comfort Food cookbook, this is her bittersweet chocolate cake recipe but I modified it so it would fit using this heart shaped silicone baking pan!

This mini heart shape chocolate cake is soooo good! It's like a fudgy chocolate cake and I love that there's instant espresso powder in it…it balances out the chocolate and the sweetness. Which means, it's not too rich and you can eat more than one!

If you want to, that is!

I’m so excited to organize in this Valentine’s event again! This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Are Heart Shaped Chocolate Cakes easy to make?

Making a heart shaped chocolate cake is super easy to make! You just need seven ingredients and a good heart shaped silicone baking pan. I outline the steps on how to make this chocolate cake below!

What kind of pan should I use to make a heart shape chocolate cake?

I used this one to make little mini heart shaped chocolate cakes! It's really easy to use!

Heart Shaped Chocolate Cake Ingredients

To make heart shaped chocolate cakes, you only need 7 ingredients. The last two ingredients are optional!

• unsalted butter
• bittersweet chocolate
• granulated sugar
• eggs
• instant espresso powder
• salt
• unbleached all-purpose flour
• Vanilla ice cream (optional)
• Sprinkles (optional)

How to Make Heart Shape Chocolate Cake

Huge thanks again to OXO and Dixie Crystals for being matching donor sponsors and sending me goodies to make this recipe!

Spray your silicone baking pan with baking spray. I'm baking mine on this on my OXO baking sheet and mat!

Place a large heatproof glass bowl over a simmering pot of water.

Add butter and chocolate to the bowl.

Stir the chocolate, until it melts. Remove the bowl and set aside.

In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture.

Whisk sugar into the chocolate.

Whisk sugar into the chocolate.

Add the espresso powder and salt and whisk until the batter is smooth.

Add the flour.

Fold in with a rubber spatula.

Pour the batter evenly into each heart in the baking pan. (I used a cookie scoop!)

Place on a baking sheet with an OXO baking mat or covered in foil.

Bake for 18 to 22 minutes. Place baking pan on a cooling rack for 3 to 5 minutes.

Place baking pan on a cooling rack for 3 to 5 minutes.

Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 

Serve the heart shaped chocolate cake warm with vanilla ice cream and sprinkles.

Your family will LOVE these little cakes. My husband called them little brownies. I beg to differ, they are like a little fudgy cake. You can even eat them with your hands if you don't want to eat them with ice cream!

Enjoy your Valentine's Day and be sure to tell your loved ones you love them EVERY DAY!

Be sure to store them in a sealed container once they cool so they stay soft!

Recipe modified from Ina Garten's Modern Comfort Food cookbook.

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Heart Shaped Chocolate Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 6 Tablespoons unsalted butter
• 4 ounces bittersweet chocolate
• 1/2 cup Dixie Crystals granulated sugar
• 2 large eggs beaten
• 1/4 teaspoon espresso powder
• 1/4 teaspoon salt
• 2 Tablespoons unbleached all-purpose flour
• Vanilla ice cream for topping
• Sprinkles for topping

Instructions

• Preheat the oven to 350 degrees F. Spray your heart shaped silicone baking pan with baking spray.
• Place a large heatproof glass bowl over a simmering pot of water (the water should not tough the bowl). Add butter and chocolate to the bowl. Stir the chocolate, until it melts. Remove the bowl and set aside.
• In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture. Whisk sugar into the chocolate. Then, add eggs and whisk. Add the espresso powder and salt and whisk until the batter is smooth.
• Add the flour and fold in with a rubber spatula.
• Pour the batter evenly into each heart in the baking pan. Place on a baking sheet with an OXO baking mat or covered in foil. Bake for 18 to 22 minutes. (The cake shouldn’t wobble or jiggle when it’s done baking.)
• Place baking pan on a cooling rack for 3 to 5 minutes.
• Place a piece of parchment paper on the cooling rack and put on top of the pan. Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 
• Serve cakes topped with vanilla ice cream and sprinkles.

Notes

I love to serve these little heart shaped chocolate cakes warm. Before storing them in a sealed container, be sure to let them cool completely. You can warm them back up in the microwave for 15 to 30 seconds (but do this in 10 to 15 second increments to make sure they don't burn).

Pin It for Later

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

The post Heart Shaped Chocolate Cake appeared first on The Little Kitchen.

I received a copy of My Little Pony Baking Book for review. There are affiliate links in this post.

You NEED to make this rainbow bundt cake. I mean it. It's the best bundt cake I have ever made! And if you're looking for a cake to make for a party, you can't beat this one. Everyone will ooh and ahh when you cut into the cake to reveal the rainbow swirls.

Look how pretty this rainbow bundt cake is!

(And if you totally love it, you should check out my rainbow birthday cake recipe too.)

I first made this rainbow bundt cake recipe for a friend who was moving away, for our goodbye gathering. Everyone LOVED the cake.

We were at a restaurant and I offered a slice to our server and she declared it the best cake she had ever had!

The rainbow bundt cake is pretty simple to put together; it just takes a few extra bowls than usual but I know you'll love it! This cake is moist and delicious and with a simple vanilla glaze and a scattering of rainbow sprinkles, it's the best!

As a child of the 80s–and as someone who loves all things rainbow–I just adore this cookbook. The My Little Pony Baking Book has 50 fun recipes that both kids and adults will love. Although this rainbow bundt cake is my fave, there are recipes for cupcakes, cookies, brownies and more.

Want to win a copy of My Little Pony Baking Book for yourself? Go enter my giveaway!

How to make Rainbow Cake in a Bundt Pan

I show you how to make a rainbow cake in a bundt pan below with step by step photos.

Christi's recipe uses a cake mix that's doctored up with more ingredients like instant pudding, sour cream, vegetable oil and more water than the box calls for. This makes the cake super moist.

Gather six small bowls and the food coloring and let's go. (I love Americolor food coloring, this set has 8 colors in it though! I love that all six colors you need for the rainbow bundt cake is in this set.)

I know what you're thinking: this rainbow bundt cake looks complicated to make. I promise, it's not! Let me show you how it's done, step-by-step.

Quick tip! First thing, I actually put the water in my measuring cup first if I'm baking with water and oil.

Then, measure the oil out. That way the oil sticks to the measuring cup A LOT less.

First, combine all the ingredients in a large mixing bowl.

How to mix bundt cake

Next, use a stand or hand mixer to combine all of the ingredients. You want to make sure that the dry and wet ingredients are well-combined, while also being careful not to over-mix.

Here's where the fun starts! Divide the cake batter evenly between six bowls.

For each bowl of batter, add 1-2 drops of food coloring and stir well. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl. I just adore this rainbow bundt cake, but you can also switch things up by trying different colors or adding a little bit less food coloring for muted pastel layers.

How to keep cake from sticking to the bundt pan

Is there anything more frustrating than having your bundt cake stick to the pan? To keep that from happening, generously spray a standard sized Bundt cake pan with nonstick cooking spray. Generously generously. Like more than you think.

How to fill bundt cake

Usually if your cake batter is all one color, you would just pour the batter in and use a rubber spatula to smooth out the top of the batter.

To make this rainbow bundt cake, we're layering the colors in order.

Now it's time to make our pretty rainbow layers. Starting with red, spoon the bundt cake batter into bottom of the pan.

The cake batter should go around the bottom of the pan in a complete circle. (I use an angled spatula to smooth out each layer so it's even across the bottom.)

Carefully spoon the orange cake batter into pan, placing it in an even layer over the red cake batter, making sure the red layer is completely covered.

Try not to mix the different colored cake batters or the rainbow layers will bleed together; simply spoon one color on top of the other.

So fun, right?! Repeat the rainbow bundt cake layers with all of the remaining colors.

There's green. I love how bright it is!

Blue…

then purple!

Place your bundt cake in the oven at 350ºF and bake for 50-55 minutes, or until a toothpick inserted into cake comes out clean.

When to flip bundt cake

The trick to knowing when to flip a bundt cake? Patience, my friends. Remove the cake from the oven and allow to cool in pan, on a wire rack, for 10-15 minutes. If you try to flip the bundt cake too soon, you risk it falling apart. Don't do it!

I put a paper towel on the wire rack and then put that on top of the bundt cake pan, then flip over…

just like that.

Allow the cake to cool completely prior to adding glaze.

How to frost bundt cake

The easiest way to frost this rainbow bundt cake is to make a glaze. No muss, no fuss, just spoon the glaze over your bundt cake and add some sprinkles if you want. (To me, sprinkles are never not an option. Always use ALL THE SPRINKLES.)

Or you can use store bought frosting and microwave and pour it. I learned this from my friend Courtney who shows you the easiest way to frost a cake. I used her technique the first time I made this cake for friends.

Pictured in the photos, I used store bought cream cheese frosting and I frosted it with my angled spatula. Any way you do it, it's super simple! I know you can do it!

Print

Rainbow Bundt Cake Recipe

Prep Time 50 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

Cake

• 1 standard size box white or vanilla cake mix
• 1 3.4-oz pkg vanilla instant pudding (dry mix, unprepared)
• 1 cup full-fat sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• Food coloring -- red orange, yellow, green, blue, and purple

Glaze

• 2 cups powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Combine all cake ingredients and mix with a mixer until combined. Do not overmix, but make sure all dry ingredients and wet ingredients are well-combined.
• Divide cake batter evenly between six bowls.
• For each bowl, add 1-2 drops of food coloring and mix. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl.
• Generously spray a standard sized Bundt cake pan with nonstick cooking spray.
• Starting with the red batter, spoon cake batter into bottom of pan. The cake batter should go around the bottom of the pan in a complete circle.
• Carefully spoon the orange cake batter into pan, placing it directly on the red cake batter, once again making sure it goes completely around the red cake batter. Try not to mix the different colored cake batters; simply spoon one on top of the other. Repeat with remaining colors in the following order: yellow, green, blue, purple.
• Place in oven and bake for 50-55 minutes, or until toothpick inserted into cake comes out clean.
• Remove from oven and allow to cool in pan, on a wire rack, for 10-15 minutes.
• Tap the pan firmly a few times on the countertop, gently shaking it to help loosen the cake. Carefully invert the pan onto a cake plate and lift the pan off of the cake. Allow the cake to cool completely prior to adding glaze.
• To make glaze, place powdered sugar and milk into a bowl and stir well to combine. Add vanilla and stir to combine. Glaze should be thin enough to spoon over cake, but not runny. If glaze is too thick, add additional milk, one teaspoon at a time, until a spoonable consistency is reached.
• Spoon glaze over the top of cake.
• If desired, garnish with rainbow sprinkles.

Other Rainbow Foods

Now that you've got your rainbow bundt cake which is such a colorful cake! Let's make it a whole rainbow party with these recipes:

Rainbow Birthday Cake

Pastel Deviled Eggs

Rainbow Chocolate Chip Cookies

The post How to Make a Rainbow Bundt Cake appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I love deviled eggs, don't you? They are actually very very easy to make and the first appetizer everyone gravitates at any party or get together! I'm excited to partner with Mirum to share with you this recipe for deviled eggs using Maille® Dijon Originale Mustard.

For as long as I can remember, dijon mustard was my secret ingredient to the best deviled eggs ever! Maille Dijon Originale Mustard just elevates your recipes and takes deviled eggs to the next level! PS Now it's no longer a secret!

Maille Mustard is pronounced “My” Mustard, did you know that?

This recipe for easy deviled eggs would be perfect for you to share during Lent. I know your family and friends will love it!

Can Deviled Eggs be made ahead?

You can totally make deviled eggs ahead of time. This recipe I'm sharing, you can actually make it a couple of days before serving them. Just remember, they need to be refrigerated!

Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.

Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.

Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.

You can refrigerate them for a day or two with the shell on, if you're not ready to make the whole recipe just yet.

Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.

Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.

Using a fork, mash the yolks.

Add mayonnaise.

Add the Maille Dijon Originale Dijon Mustard and mix together. Add salt and pepper to taste.

Be sure to rinse the egg whites.

Add the egg yolk mixture to a decorator bag with a star tip.

Pipe into egg whites. Serve with chopped chives.

We love the taste of Maille Dijon Originale Mustard, it's the perfect addition to any side or main dish and just elevates your dishes!

Aren't these deviled eggs so simple to make? Impress your family and friends during Lent with them! And even better, just six ingredients, all of which you can find at Walmart!

Even better, you can save time by using Walmart Online Grocery Pickup. You can shop for your favorite Maille products and more for your Lent and Easter recipes!

You can even have more fun with this recipe and make them colored deviled eggs for Lent and Easter!

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Deviled Eggs Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 deviled eggs

Ingredients

• 1 dozen extra large eggs
• 1/2 cup mayonnaise
• 1 Tablespoon Maille® Dijon Originale Mustard
• salt and pepper
• chopped fresh chives

Instructions

• Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.
• Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.
• Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.
• Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.
• Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.
• Using a fork, mash the yolks and add mayonnaise and Maille Dijon Originale Mustard. Mix together. Add salt and pepper to taste.
• Add the egg yolk mixture to a decorator bag with a star tip. Pipe into egg whites. Serve with chopped chives.

Notes

Make Ahead Tip
You can boil the eggs a day ahead of time. You can even prep all of way to piping the egg mixture into the egg whites. When you want to serve them or are getting ready for a party, pipe them onto the egg whites and cover and place back into the refrigerator until you’re ready to serve.

Recipe from Maille

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Best Deviled Egg Recipe appeared first on The Little Kitchen.

This post is sponsored by The National Frozen & Refrigerated Foods Association.

My friends, you know all about quick and simple meals and I have loved working with the National Frozen & Refrigerated Foods Association and bringing you some fun meals that come from our freezer and refrigerator!

I made you these little breakfast egg cups, you bake them in a nonstick cupcake pan and you can totally make them ahead. With just five ingredients, I'm not counting the salt and pepper! What I love about them is you can serve them at your next holiday brunch or make them on Sunday and have them for breakfast the entire week. They are so versatile!

Here's what I'm using. When I asked Curtis to pick up the Jimmy Dean Heat ‘n Serve Original Sausage Links in the freezer aisle, he was so excited about these. We can easily make breakfast with these on the weekends or during the week.

Cascadian Farms Organic HashBrowns and Spinach, I'm so excited to find these at my local grocery store. I love the hashbrowns, they are so good!

And NestFresh Free-Range Organic Large Eggs, we have a new favorite brand. We love that they are cage free too!

First thing you're going to do besides turn the oven on is defrost the spinach. Take it out of the paper box and put the plastic bag in a bowl of cold water.

Next, I defrost the Jimmy Dean sausage links in the microwave using my defrost setting.

You want to cut these into little pieces so when you bite into the breakfast egg cups, you'll get sausage in almost every bite!

Stick with me, look at the photo, I cut the sausage length-wise and then in half length-wise again. (I’m all about being efficient in the kitchen as possible!)

And then, I cut them into little pieces. Instead of cutting them into little pieces and then cutting those slices into littler pieces.

And then you're done!

Chop up the red pepper.

And then, we're back to the spinach. You're going to squeeze all of the water out of the spinach. I use a potato sack dish cloth or you can use paper towels.

Squeeze and wring out the water.

And that's the spinach you have left.

Beat the NestFresh Free-Range Organic Eggs in a measuring cup. That way it's easy to pour the eggs into the muffin pan!

Generously spray your cupcake pan. And make sure you're using an actual nonstick cupcake pan. Don't make the same mistake as I did!

I have everything lined up and ready to go!

Add the hash browns to the bottom of each muffin cup.

Then, layer with sausage links and spinach.

And red pepper. And repeat. I did notice I had some spinach left over and you probably will too. You can use it make this spinach artichoke dip!

Pour the beaten eggs into the muffin pan.

You're only filling them about halfway or a little bit more than half way. Be sure not to over fill them!

Bake them and then use spatula to make sure the sides are not stuck to the muffin pan.

Look how beautiful!

They are so so good and I know you'll love them for your next holiday party. I totally didn't even intend to make them festive looking but the green and red are so festive in the egg cups, aren't they?

They are great for that party or even that quick breakfast to go on those busy weekday mornings! Don't forget to check out the video that I made for this recipe too!

I would love to know if you have made little egg cups or omelettes with your muffin pan before?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Five Ingredient Breakfast Egg Cups

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 egg cups

Ingredients

• 10- ounce package Cascadian Farm Organic Cut Spinach frozen
• 6 Jimmy Dean Heat ’n’ Serve Original Sausage Links from 23.4-ounce package frozen
• 1/2 red pepper chopped small
• About 1/2 of 16-ounce Cascadian Farm Organic HashBrowns package frozen
• 7 to 8 NestFresh Free-Range Organic Large Eggs beaten
• Salt and pepper

Instructions

• Heat oven to 425 degrees F.
• Prep the ingredients. Open the Cascadian Farm Organic Cut Spinach package and remove the plastic bag with the spinach place into a bowl and add cold water until it’s covered This will take about at least 15 minutes (you can make it go a little faster by changing the water a couple of times).
• While the spinach is defrosting, remove the Dean Heat ’n’ Serve Original Sausage Links from the bag and defrost in the microwave for a few minutes, just so you can cut them up. Cut up the sausage links into small pieces (into 5 pieces and then each piece in half or quarters).
• Chop up the red pepper.
• Prep your nonstick muffin tin/cupcake pan and spray each muffin cup with nonstick cooking spray.
• Back to the spinach. Remove from packaging and squeeze inside a of kitchen towel to remove the moisture.
• Add about 1 tablespoon of Cascadian Farm Organic HashBrowns to each muffin cup. Layer in pieces of Jimmy Dean Heat ’n’ Serve Original Sausage Links, the Cascadian Farm Organic Cut Spinach and the red pepper. Repeat until all of the muffin cups are filled up. (You will probably have some spinach left over
• Take the beaten NestFresh Free-Range Organic Eggs and add salt and pepper to them. Then, pour into each muffin cup, you’re only filling them about half way (be careful to not over fill).
• Bake for 15 to 17 minutes at 425 degrees F or until the eggs are cooked to your liking.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. It’s easy to reheat them. Put them on a microwave-safe plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

Guess what? You can totally make these ahead and freeze them! Place them on a lined baking sheet separated (not touching) and place them in the freezer for at least 30 minutes. Then, place them into a zippered plastic bag. That way when you store, them they won’t stick together and freeze together. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Five Ingredient Breakfast Egg Cups appeared first on The Little Kitchen.

This post is sponsored by Bertolli®.

When I think about easy lasagna recipes, I think of this recipe for lasagna rolls. For Sunday Supper and even weeknight meals, this lasagna recipe will make your family so happy!

I'm excited to be working with Bertolli® to spread the news about their Rustic Cut sauces. Rustic Cut sauces have thick cuts of hearty vegetables and no artificial colors, no artificial flavors and no added sugar. Your family will love that it's delicious and that it's Tuscan-inspired! We love lasagna in our house and it's the perfect dish to enjoy for Sunday Supper. This is just another spin on how to make lasagna!

There's just something about Sunday Supper in our house, I love being able to make a wonderfully comforting meal that will start our week out nicely. We love to have family and friends over, or even if it's just us, we prep our meals together. With Bertolli Rustic Cut sauce, I know that I can make a delicious dinner full of vegetables without spending hours in the kitchen.

You know me, I love taking shortcuts when I can and cooking with Bertolli sauces actually doesn't feel like it. I love cooking with olive oil and the sauce is cooked lightly with olive oil so the flavor to me is perfect!

I love seeing and tasting vegetables in my pasta sauce and that's one of my favorite things about using using the Bertolli® Rustic Cut Roasted Garlic Marinara with Garden Vegetables. It's a gourmet addition to our cooking for Sunday Supper!

Now to prep the lasagna roll ups!

Most good lasagnas to me need to have good ricotta cheese and an amazing sauce.

I mix the ricotta cheese with salt, pepper, chopped Italian parsley and Parmesan cheese.

Then, add in the mozzarella cheese and mix just until it's combined.

Add the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables to the bottom of the baking dish…this is to make sure the lasagna pasta doesn't stick to the bottom.

I love the chunks of garlic in this marinara sauce!

This is how I make this dish fast. Spread out four lasagna noodles at a time and spread the ricotta cheese mixture on all four noodles.

Roll them up and place in the baking dish seam side down.

It only takes a few minutes to put this lasagna recipe together!

Pour the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables on top of the lasagna roll ups.

This is where I fell in love with this pasta sauce. Can you see the thick cut vegetables?

Can you see them even better in this photo?

I added a little water to the jar so I can be sure to get all of the sauce out. None of it goes to waste! Make sure all of the lasagna pasta noodles are covered.

Top your lasagna rolls with more mozzarella and parmesan cheeses.

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and then bake another 10 to 15 minutes.

It comes out looking beautiful just like this! The Rustic Cut sauce is perfect too! I wish you could join us for Sunday Supper!

So so good. The simplicity of the prep of this dish along with the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables, makes this dish so irresistible!

It's an easy lasagna recipe and perfect for your next Sunday Supper. Your family and friends will be so impressed!

Even though you didn't have to spend so much time on dinner, they will enjoy it and you'll get to spend more quality time and get to savor the moments during dinner.

I can't wait for you to make this lasagna recipe…please make sure you comment below and let me know how it turns out when you do!

And be sure to check out this Sunday Supper Video series as well as for more recipes, visit:  Bertolli.com!!

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Lasagna Roll Ups Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 lasagna rolls

Ingredients

• 10 lasagna noodles
• 1 cup ricotta cheese
• salt & pepper
• 2 Tablespoons chopped fresh Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large egg beaten
• 3/4 cup shredded mozzarella cheese
• Bertolli® Rustic Cut Roasted Garlic Marinara Garden Vegetables Sauce

Cheese for topping

• 1/3 cup shredded mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Instructions

• Bring a salted pot of water to a boil and prepare lasagna noodles according to the instructions on the package. Drain the water and set aside.
• While the water is boiling, heat oven to 425 degrees F and prep the rest of the dish.
• Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the ricotta cheese in a medium sized bowl. Mix in parsley and Parmesan cheese. Add beaten egg and mix thoroughly. Add mozzarella cheese and mix until combined.
• Take an oven safe baking dish and add 1/3 cup of Bertolli Rustic Cut Roast Garlic Marinara Garden Vegetables Pasta Sauce to the bottom of the baking dish and smooth out to cover.
• Prep 4 lasagna noodles at a time on a large plate. Add 2 tablespoons ricotta cheese filling to each noodle and spread out with a spoon. Roll it up and place into the baking dish with the seam side down.
• Repeat until you have done 10 noodles. Pour the remaining sauce into the baking dish. Add about 1/4 cup of water to the jar to make sure you get every last bit out of the jar and pour over the lasagna rolls. Make sure the lasagna noodles are covered in sauce.
• Sprinkle 1/3 cup shredded mozzarella cheese and 2 tablespoons Parmesan cheese on top and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes.

Notes

Notes:  This dish reheats nicely! Store in sealed containers in the refrigerator and you have a great option for a week day lunch or dinner!

Disclosure: This post is sponsored by Bertolli®. I always share with you my own opinions and I only work with brands that I love.

The post Lasagna Roll Ups appeared first on The Little Kitchen.

I'm so excited to share these cookies with you. I love hearts (isn't it obvious?) and I LOVE YELLOW!

Also, it's the second year for our Valentine's event to benefit Cookies for Kids' Cancer! Bloggers from all over signed up to participate, they donated, they created recipes and I'm so excited to share them with you. Be sure to scroll down to the bottom and click over to check out the recipes!

Did you know that childhood cancers are the #1 killer of children in the U.S.?

Did you know that there are 12-13,000 new childhood cancer diagnoses each year?

Did you know that for every $1 of cancer research only 3 pennies goes to childhood cancer research.

This is why Cookies for Kids' Cancer exists! This is why they do what they do. They sell cookies to fund the researchers who are trying to find cures and better treatment options for children suffering through cancer today. They also encourage all of us to hold bake sales to raise much needed funds.

Please consider donating today: Donate Now

Also, watch this video to learn more about what Cookies for Kids' Cancer does! A huge thank you to them for what they do for children!

I want to shout out to these companies because they are matching what we raise up to $3000 total. THANK YOU, Dixie Crystals, Mediavine and OXO!!

Now back to the cookies…

Yellow makes me smile, what about you?

Of course, I used Dixie Crystals powdered sugar and my new OXO baking sheet!

Cream the sugar with the butter.

Add the egg yolk and extracts.

Mix until well combined.

I always mix the dry ingredients together in a separate bowl.

Gradually add the flour mixture into the wet ingredients.

Now we have cookie dough!

It looks perfect!

Add the sprinkles and mix again. I love these ones!

I like rolling cookie dough in between two pieces of parchment paper so I don't have to add more flour to the dough.

See how easy?

It's perfect!

I used a 1.5 inch heart cookie cutter.

Remove the dough surrounding the cut outs and then use a cookie spatula (like this one) to move the cut out to your baking sheet.

These are so small, they only take 5 minutes in the oven!

I used Bridget's royal icing recipe for the icing to decorate these cookies. And here's a quick video of how I decorated them!

I used drops of lemon yellow and a couple of drops of orange to get the yellow color I wanted! I used a #3 tip to outline the cookies and then a #4 tip to flood the cookies. These are so sunshiney happy smiley cookies, I love them!

They are pretty easy to make, be sure to follow Bridget's tips for the royal icing!!

Print

Yellow Heart-Shaped Rainbow Funfetti Cookies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 3/4 Dixie Crystals confectioner's powdered sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups plus 2 Tablespoons unbleached all-purpose flour
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1/4 cup rainbow sprinkles
• 1 batch of royal icing I used Bridget's recipe
• Americolor lemon yellow soft gel paste food color
• Americolor orange soft gel paste food color

Instructions

• Heat oven to 400 degrees F.
• In the bowl of a stand mixer (or using an electric hand mixer), cream together the butter and sugar and whip until well combined. Then, add the egg yolks and extracts and mix until also well combined.
• Combine and mix together flour, baking powder and salt in a medium sized mixing bowl. Add in batches to the wet ingredients, mixing just until combined.
• Then, add the sprinkles and mix until just combined.
• Divide the dough in half and roll between two pieces of parchment paper using a rolling pin, until the dough is about 1/4 inch thick. Cut out shapes using cookie cutters. (I take the excess dough and roll up and re-roll until I have no dough left).
• Place on a silicon mat or parchment paper lined baking sheet and bake for about 5 minutes (or longer for bigger shapes).
• Make royal icing and color the icing. Pipe outlines and then flood the cookies. Allow for them to dry overnight.

Notes

I just halved this recipe for Rainbow Funfetti Cutout Cookie Recipe from Sweet Sugarbelle.

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