Ricotta and Spinach Ravioli with Red Pepper, Ham & Parmesan – – Ready in 20 Minutes!!

Quick, Easy and Good!!

If you’ve been following My Yellow Farmhouse for a while, you know I call these types of recipes Quick, Easy and Good. And you may also know – at times when the ‘cupboard is bare’ – I make up with a recipe using whatever I happen to have in the house.

And – this is one of those recipes!!  Looking through my ‘almost empty fridge’ I scored some ham, a red pepper and a hunk of Parmesan cheese – plus a bag of refrigerated KANA brand Spinach & Ricotta-Filled Ravioli.  With the addition of butter and onion, I had the makings of a quick, delicious meal.

(I like KANA refrigerated pastas.  Buitoni is good as well.)

So, see what you have on hand.  Only have a green pepper… or a bit of leftover green or orange peppers, sliced those up  and throw them in.  Like a lot of onion?  Slice up a bunch.  Want a bit more butter… add it in.  Make this recipe your own.  I’m  just giving you a place to start.     PS  I highly recommend preparing this with ham because it adds  quite a bit of flavor to the dish.       ; o )

 

INGREDIENTS

Recipe feeds two, but is easily doubled!

  • One (10 oz.) package Spinach & Ricotta Ravioli, cooked according to package directions   ++ RANA cooks in 4 – 5 minutes!!
  • 2 Tb. – 3 Tb. butter
  • sliced red pepper.. about half a pepper
  • sliced onion..about half a large onion
  • 1 cup ham, cut into short, rather thin slices    ++ If you are going to use deli ham, have it sliced thicker than for sandwiches.
  • about a 1/2 cup freshly grated Parmesan cheese   ++ Invest in a cheese grater.  Freshly grated Parmesan tastes so much better!

While you’re waiting for the ravioli water to boil, slice the red pepper, onion and ham.

Place 2 Tb. – 3 Tb. butter in a large non-stick skillet.  ++ TIP  Add veggies once pan starts to get hot. Cook over medium-high heat, stirring often, until veggies are softened.  Add ham, and cook just until heated through. Remove skillet from heat.

Drain cooked ravioli and add to skillet.  Sprinkle on 1/2 cup freshly grated Parmesan cheese.  Stir to mix ingredients – and you’ve got dinner.  Enjoy!

COPY - Ricotta and Spanach Ravioli with Red Peppers, Ham and Freshly Grated Parmesan - My Yellow Farmhous
Ricotta and Spinach Ravioli with Ham, Red Pepper and Parmesan

 

‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!  

Or –  you can make it ahead & reheat it in the oven! 

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.)  My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite.  I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!!   : o )

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++  Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++  Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !! 

++  OR –  put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++  OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++  Casserole is baked UNCOVERED.

Ingredients

  • 3 (9 oz.) packages refrigerated tortellini – cooked per package direction
  • PREFER TO USE PASTA –  1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
  • 2 cans chicken-mushroom soup, undiluted  ++ OR cream of chicken soup OR mushroom soup 
  • 2 cups  turkey or chicken stock    ++  Or 2 cups boiling water and 2 bullion cubes
  • 2 cup freshly grated sharp cheddar cheese
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups cooked chicken or turkey, cut into small pieces
  • 1/4 – 1/3 cup slivered almonds
  • 1/2 – 3/4 cup grated Parmesan cheese  ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good.   ; o )
  • sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and  1/2 tsp.pepper.  Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat.  Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan.  Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly.  ++  Be sure to watch it.  One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above.   Enjoy! 

 

Mini Chocolate Cupcakes with Reese’s Peanut Butter Cup Centers – “Autumn/Halloween Version”

mini-chocolate-halloween-cupcakes-with-reeses-candy-centers

These ‘surprise in the center’ cupcakes are extra chocolaty and delicious – frosting is always optional.

I like to call these types of recipes A Little Help From My Friends because I used a purchased cake mix and canned decorating cake icing. I know most people don’t have a lot of extra time, so A Little Help From My Friends always helps.

I think you’re gonna find these cupcakes a bit addictive.  Once you pop one in your mouth, you just can’t stop!  Extra cocoa, brown sugar and a bit of vanilla are added to a dark chocolate cake mix, giving these mini cupcakes an extra BAM of chocolate flavor.  And the goodness of mini Reese’s peanut butter cups really puts these little treasures over the top in the taste department.

The trick to making these is placing a mini peanut butter cup in each lined cupcake section before adding the batter.  ++ In this particular instance, mini cupcake tins were used, but these special cupcakes can also be prepared using regular sized cupcake tins.

I prepared these Autumn/Halloween cupcakes last weekend when my twin brother and his family came for dinner. We cooked chicken breasts and thighs on a grate suspended over my fire pit. (I’d been wanting to grill chicken this way for a long, long time.)  The chicken turned out really tender and the smoky flavor reminded me of when my dad used to cook hamburgers over an open fire.  The flavor of those hamburgs has stayed with me entire life. Let me tell you, grilling with today’s charcoal briquettes, which now often contain bits of charcoal PLUS coal, starch, sawdust, and sodium nitrate, can’t even come close to the taste of grilling over a wood fire.

After the meal, these mini Autumn/Halloween cupcakes .. and  S’Mores .. were enjoyed by all. (None of the adults had any of the S’mores but they couldn’t stop eating these cupcakes…) After my guests departed, I wrapped up a few baking potatoes in several layers of aluminum foil and nestled them in the fire. The next morning those potatoes made the BEST home fries.  Oh yeah – the best things in life are free!

small red heart

++  Yield – 50 or so mini cupcakes

++  Heat oven to 350F

++  Bake mini cupcakes 12 minutes   (Bake average sized cupcakes according to package directions.)

Ingredients

++ I highly recommend using cupcake liners

  • 1 box Dark Chocolate  – prepared according to the package directions
  • 1  Tbs. cocoa powder
  • 1 Tbs.  brown sugar
  • 1/2 tsp. vanilla extract

  Here’s what I used to decorate my Autumn/Halloween cupcakes

  • 2 cans green Decorating Cake Icing   ++ I used Betty Crocker brand
  • 1 (1 lb.) bag candy pumpkins  ++  You’ll have some leftover to nibble on!!

Method

Line cupcake tins.  Unwrap mini Reese’s peanut butter cups and place one in each section.

Prepare cake mix according to the package directions. Add  1 Tbs. cocoa powder, 1 Tbs. brown sugar and 1/2 tsp. vanilla extract. Beat for another 30 seconds or so.  Using a tablespoon, fill each section 2/3s full of cake batter. Using a small spoon, spread batter so peanut butter cups are fully covered.

Bake for about 12 minutes. Cupcakes will be slightly rounded and, when tapped with a finger, should not dent in.  Remove cupcakes and cool on a rack. Repeat until all batter is used up.  It’ll take a little while to make so many cupcakes but it’s easy and fun   ; o )

When cupcakes are fully cooled, frost with canned decorating icing.  ++  Use the star tip which is included with the icing.  Lightly press a candy pumpkin on the top of each cupcake. Enjoy!

TIP — While one batch of cupcakes is baking, remove wrapping from additional peanut butter cups.  Children love to help with this… but be prepared to lose several candies in the process!   

mini-chocolate-halloween-cupcakes-with-reeses-candy-centers-7

Cheesy Roasted Red Pepper and Pepperoni Calzone – Quick, Easy & Good ! (Uses pre-rolled and pre-formed pizza dough!!)

10 - Cheesy Roasted Red Pepper and Pepperon Calzone

Cheesy Roasted Red Pepper and Pepperoni Calzone is loaded with several types of Italian cheeses, roasted red peppers and pepperoni.  And better yet, its prepared with pizza dough found in the refrigerator section of your market and jarred roasted red peppers, which makes this calzone ‘Quick, Easy and Good’!

There is a bit of chopping, and about two seconds spent mixing the two eggs with a few spices and the Italian five-cheese mix, then it’s simply a matter of layering the ingredients on one half of the pizza dough, folding up the calzone and baking it.

INGREDIENTS              

  • 2 large eggs
  • 2 Tbs. roughly chopped Italian parsley
  • 1 cup Italian five-cheese mix –  OR – 1 cup mozzarella
  • 1/8 tsp. Italian seasonings
  • 1/8 tsp. salt
  • 1 tube refrigerated pizza dough

++  I used ‘Wewalka Classic Crust’. The dough is rolled in a layer of parchment, so you don’t have to worry about cutting a piece of parchment paper.  

 ++  If you can’t find ‘Wewalka’, use a tubed refrigerated pizza dough. Of course, you could make your own pizza dough but the cooking times may be slightly different.  (You will need a 9″ x 12″ rectangle.)    

  • 4 ounces thinly sliced pepperoni, sliced into strips
  • 1 1/2 cups jarred fire-roasted red peppers- sliced and drained
  • 9 slices provolone cheese

TIPS

I placed the pizza dough on the baking sheet when I first began preparing the topping ingredients, but found the dough had dried out a bit on the edges.  I suggest placing the pizza dough on the parchment-lined baking sheet a few minutes before you’re ready to put on the toppings.  ++ If the dough does become dry on the edges, it won’t hold together.  Just moisten one of the edges with a bit of water using your fingers and it’ll hold just fine!

As I mentioned above, I used the new pizza dough which comes rolled in parchment paper.  If you buy another type of prepared dough, be sure to line your baking sheet with a piece of parchment paper.  You’ll be glad you did because the parchment paper will contain any drips and keep the calzone from sticking.

METHOD      Oven at 400F        Bake for a total of 30 minutes

In a small bowl, briefly beat two eggs.  Mix in 1/8 tsp. Italian seasonings and 1/8 tsp. salt.  Set aside half the egg mixture.  To the other half, add 1 cup shredded Italian five-cheese mix (or 1 cup shredded mozzarella).  ++  You’ll be using half the egg mixture as the first layer of the calzone.  The second half is brushed on top of the uncooked calzone.

Chop 4 oz. thinly sliced pepperoni into strips.  Chop the roasted red pepper into strips.  You should have 1 1/2 cups. Drain in a colander and place strips on a few sheets of paper towels.

On one side of the pizza dough spread  the egg and shredded cheese mixture, being sure to to leave a 1″ border around the edges free of filling. Next place pepperoni strips, followed by the drained, roasted red pepper strips.  And finally add the 9 pieces of provolone.  ++  SEE PHOTOS BELOW   

Fold over the other half of the pizza dough, making sure the edges meet.  Using your fingers, press dough down so both sides stick together – fold edges under.  Using a sharp knife, cut a few vent slits on the top of the calzone.

Bake calzone for only 15 minutes.  Remove from oven and brush with reserved egg mixture.  ++ You don’t have to use every single drop of the remaining egg mixture.

Return calzone to oven and bake until crust is golden – about another 15 minutes.  By this time the filling should be bubbling.  ++  A bit of oil from the pepperoni may bubble out but the parchment paper will catch it.

Allow calzone to rest  5 – 8 minutes, which helps the melted cheeses to set up a bit.  Cut into 12 pieces and – enjoy!!

++  If you chose, you can serve your creation with some marinara dipping sauce.  

Step-by-Step Photos – ‘Cheesy Roasted Red Pepper and Pepperoni Calzone’

 

Pizza Bread Swirls – with Pepperoni, Red Peppers, Onions and Mozzarella

Pizza Bread Swirls - myyellowfarmhouse.com

Great for dinner, a snack or as appetizers!!  

The days and nights are getting colder and it’s pretty cool right now inside My Yellow Farmhouse, so I simply placed my leftover Pizza Bread Swirls in a zip-lock bag and left them on the counter.  Those of you who, like me, sometimes eat pizza for breakfast will be happy to know these were still soft and delicious the next day.

A new recipe often starts as a small nugget of an idea which percolates in your head until you think, “I’ve Got It.”  Then, as people used to say, ‘The Proof is in the Pudding’ – meaning “What does the final product taste like”?  It’s great pleasure when the final product tastes even more delicious than you had imagined!

Ingredients

  • 1 1/2 to 1 1/3 lb. purchased pizza dough     ++ “A Little Help from My Friends” !
  • 1 Tbs. olive oil
  • 1 Tbs. olive oil
  • 1/2 cup onion
  • 1/2 cup red pepper
  • 4 Tbs. tomato paste  ++  I use ‘Hunts’ with basil, garlic and oregano
  • 1/2 tsp. Italian seasonings  ++  Oregano can be substituted but the flavor won’t be the same
  • 1 pkg. (6 oz.) sliced pepperoni  — DIVIDED – – 3/4 cup chopped — rest left in slices
  • 3 Tbs. grated Parmesan cheese
  • 1 pkg. (8 oz.) Whole Milk shredded Mozzarella
  • olive oil… to brush on stuffed & rolled bread
  • chopped fresh basil leaves – about 1 Tb. —-  to sprinkle on baked Pizza Bread Swirls

 ++   “How to” photos can be found at the end of the recipe    ++

Preheat oven to 375 F       Bake for 30 – 35 minutes      Yield – 12 Pizza Bread Swirls

Use a large cookie sheet lined with parchment paper     

  Method          

  Forming the Pizza Roll 

Remove pizza dough from packaging and place in a large bowl.  Spread 1 Tbs. olive oil on top of dough.  Flip dough over.  Cover with a dish towel (tea towel) and allow dough to come to room temperature, about an hour or so if you have the time.  It’s much, much easier to roll out pizza dough when it’s more elastic and pliable.

Meanwhile prepare filling;  pour 1 Tbs. olive oil in a medium skillet. Add 1/2 cup chopped onion and 1/2 cup chopped red pepper. Cook, stirring often, until veggies are softened.  Add 1/2 tsp. Italian seasonings, 4 Tbs. tomato paste with basil, garlic & oregano and 3/4 cup chopped pepperoni.  Cook, stirring, for 4 – 5 minutes.  Set aside.

Sprinkle a bit of flour on a dish towel.  ++ I like to spread the flour around with my hands so most of the surface is covered with flour – the dough sticks less!  Roll out dough until you have a rectangle approximately 12″ wide by 14″ long.   ++ I flip the dough over about half way through the rolling process so both sides are slightly covered in flour and the dough doesn’t stick to the dish cloth.  

Divide onion/red pepper/pepperoni filling approximately in half – spread filling evenly over dough.  Place rest of pepperoni slices evenly over filling.  Sprinkle with 3 Tbs. grated Parmesan cheese and entire (8 oz.) bag shredded Mozzarella cheese.

Beginning at one of the long ends of dough, roll dough towards opposite end.  ++ The roll doesn’t have to be super tight… just tight enough to hold together when you cut it into sections.

  Cutting and Baking the Swirls

Turn roll so seam is on the bottom.  Brush with some olive oil.  Cut roll in half – then cut each half into 5 pieces, which gives you 10 pieces total.  ++  Use a sharp knife and cut slowly with a downward sawing motion.  I did a rather rotten job of cutting the swirls into equal sizes but they were fine!!   ; o )

Using a spatula – or your hands (which I do) – place swirls on a large cookie sheet covered with parchment paper. Bake in at 375(F) for 30 – 35 minutes.  ++ To check if the swirls are done, use a fork & lift up the middle of one.  If looks cooked – they’re ready.  

Sprinkle with grated Parmesan cheese and some chopped fresh basil.  ++ I highly recommend using some fresh basil – it really adds a whole other level of flavor     Enjoy  !!

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.comPizza Bread Swirls- myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.comPizza Swirl Bread - myyellowfarmhouse.com.

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Swirl Bread - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

‘A Little Help from My Friends’ Ham, Chicken and Potato Bake

++ If you wish, this casserole can be prepared using just chicken or ham.  It could also be prepared with a few cans of drained tuna !!

Ham, Chicken and Potato Bake’ comes together quickly thanks to the use of frozen hash brown potatoes. (I like Potatoes O’Brien hash browns because they already include red pepper and onion.)  Thaw the potatoes in your microwave, allow to drain – and they’re ready to go.  No cooking and no peeling!

After scattering the potatoes on the bottom of a 9′ x 13′ casserole dish, chunks of cooked chicken and ham are added, along with sweet red pepper, mushrooms and a touch of garlic.  A quickly-prepared sauce is poured over all, followed by a sprinkling of three-cheese mix (Parmesan, Romano and Asiago) and some sliced almonds.  Bake the casserole at 350F for about for 50 – 60 minutes and get ready for some Good Eaten’ !!

INGREDIENTS         Bake in 350F oven for 50 – 60 minutes

  • 1 pkg (28 oz) frozen Potatoes O’Brien – thawed  — OR —  1 pkg. (32 oz.) frozen cubed hash browns – thawed
  • 2 cups cooked chicken cut into bite-sized pieces  ++ If you don’t happen to have cooked chicken, in a small covered skillet simmer 1 boneless chicken breast in 1/4 water or broth until fully cooked. Cut into bite-sized pieces.
  • 2 cups ham, cut into bite-sized pieces = (10 oz) ham steak      ++  Most hams are now water-injected…. If the ham seems ‘drippy’ place between paper towels and squeeze out some of the moisture.
  • 1 small pkg. (10 oz.) cremini  (or button) mushrooms, sliced       ++ If there are any specs of dirt on the mushrooms, wipe with a paper towel.  Do NOT wash under running water.  Mushrooms are like little sponges!
  • 1/4 cup chopped onion
  • 1/4 chopped sweet red pepper
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1 can condensed cream of chicken or mushroom soup, undiluted
  • 1 chicken bouillon cube, crumbled
  • 3/4 to 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. chopped fresh parsley     ++  Fresh parsley can be chopped, then frozen in a small storage bag.  Simply break off what you need !!
  • 1 1/2 cups chicken broth
  • 1/2 cup sliced almonds
  • a bit of parsley – to sprinkle on top
  • paprika – to sprinkle on top for color

METHOD

Spread thawed Potatoes O’Brien evenly on the bottom of a 9′ x 13′ casserole.

Ham, Chicken and Potato Bake - www.myyellowfarmhouse.com (2)

Add cooked chicken and ham pieces.

Ham, Chicken and Potato Bake - myyellowfarmhouse.com

Place 1 Tbs. butter in a large skillet and cook sliced mushrooms, stirring, until mushrooms wilt.  Remove mushrooms and set aside while you cook the 1/4 chopped onion and 1/4 cup chopped sweet red pepper.  Cook onion and pepper until softened.  Add 1 clove minced garlic.  Continue to cook a minute more, until garlic softens.

Spread cooked mushrooms, onion, red pepper and garlic over ham and chicken.

Sauce – –  In a medium-sized bowl mix 1 cup sour cream, 1 can condensed cream of chicken (or mushroom soup), 1 chicken bouillon cube, crumbled, 3/4 to 1 tsp. salt, 1/4 tsp. pepper, 1 tsp. chopped fresh parsley and  1 1/2 cups chicken broth until well blended.  Pour over ingredients already in casserole.

Sprinkle with 2/3 cup three-cheese-blend   ++ Or any mixture of Parmesan and other cheeses.  Add 1/2 cup sliced almonds and a bit more chopped fresh parsley.  Sprinkle with some paprika.

Ham, Chicken and Potato Bake - - myyellowfarmhouse.com

Bake at 350F for 50 – 60 minutes – until sauce bubbles around edges of casserole.  Allow casserole to sit for 5 – 10 minutes and serve.  Enjoy!!

 Ham, Chicken and Potato Bake - www.myyellowfarmhouse.com

‘A Little Help from My Friends’ Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting

Sweet Little ‘G’… who happens to be a big fan of Chocolate Raspberry Cupcakes.  (Notice she ate the ENTIRE cupcake…. but left the blueberries!)
Little G. - The Happy Chocolate Cupcake Eater
– – – – – –

I like to use the title ‘A Little Help from My Friends’ when a recipe utilizes prepared mixes etc.  With ‘A Little Help from My Friends’ you can whip up something delicious in very little time – yet the result tastes as if you’d ‘slaved away’ !!

My recipe for Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting includes a chocolate cake mix prepared with raspberry jam.  Your friends and family will be surprised to learn the delicious chocolate frosting is simply whipped topping mixed with cocoa powder and vanilla.

For a more ‘adult taste, you can add some Chambord liqueur – OR – add a few tablespoons of dark rum.  As they say in New York City, “What’s not to like!?”

Today is Valentine’s Day and I plan to share some of my Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting with friends as a special Valentine’s treat.   Happy Valentine’s Day to all of you.

INGREDIENTS  FOR CUPCAKES         Yield = 18 large cupcakes     For 24 cupcakes, fill  sections with less cake mix 
  • one Dark Chocolate cake mix… prepared according to directions
  • 1/4 cup seedless raspberry jam
  • +++  If adding Chambord or dark rum  – substitute 1/4 cup Chambord or dark rum for 1/4 cup of the water.  ++  Up to 1/2 cup Chambord or dark rum can be substituted for water.

Prepare Dark Chocolate cake mix according to directions – but remove 2 Tbs. water from the amount of water called for in the recipe.  Add 1/4 cup seedless raspberry jam. Mix cupcake batter on low to blend ingredients – then beat 2 minutes until batter is smooth. Line cupcake tins with cupcake liners OR lightly grease each section.  Fill each section 3/4s full.   Bake cupcakes according to package directions.  

++ I find it really helps to use a small measuring cup to scoop out the batter and fill the sections.

++  The cupcakes liners I used are called ‘Parchment Lotus Cups’.  They’re sold by ‘PaperChef’.

Remove cupcakes from baking pan and allow to cool on a rack for 20 – 25 minutes – or until cupcakes no longer feel warm.    ++  To test if cupcakes are done, insert a sharp knife or toothpick into the center. If knife or toothpick comes out clean – the cupcakes are ready.

INGREDIENTS FOR WHIPPED CHOCOLATE FROSTING
  • 2 (8 oz.) containers of ‘Cool Whip’ whipped topping
  • 6 Tbs. cocoa powder
  • 1 tsp. vanilla extract

Place 2 (8 oz.) containers of ‘Cool Whip’ whipped topping into a medium-sized bowl, along with 5 – 6 Tbs. cocoa powder and 1 tsp. vanilla extract in a medium-sized bowl. Mix with a large spoon until well-combined.     ++  A bit of confectionery/powdered/ icing sugar can be added if you wish.  Spread whipped frosting on cupcakes and that’s it.    Talk about ‘Quick, Easy and Good’    Enjoy!

Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting - www.myyellowfarmhouse.com