Ingredients

For the yeast

½ cup warm water, 110°F
1 (¼-ounce) package active dry yeast or instant yeast
1 teaspoon granulated sugar

Dough

⅓ cup melted butter, plus more for brushing
½ cup milk, at room temperature
⅓ cup granulated sugar
1 teaspoon sea salt
2¾ cups all-purpose flour, plus more for kneading

Filling

½ cup dark brown sugar
1½ tablespoons cinnamon

Glaze

1½ cups powdered sugar, sifted
3 to 4 tablespoons milk
½ teaspoon vanilla extract

Other Frosting Options (instead of the glaze)

1 recipe Cream Cheese Frosting

Instructions

Grease an 8x11 or 9x13-inch baking dish.
In a small bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy.
Make the dough: In a medium bowl, combine the melted butter, milk, sugar, and salt. Stir in the yeast mixture. Place the flour in a large bowl, then add the wet ingredients and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead the dough for 3 to 4 minutes, or until smooth, sprinkling it with more flour if needed. Form the dough into a ball.
Brush a large bowl with butter and place the dough inside. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.
Make the filling: In a small bowl, mix the brown sugar and cinnamon.
Punch down the dough and roll it out on a floured surface into a 20x14-inch rectangle. Brush with 2 tablespoons melted butter and sprinkle with the cinnamon sugar to within ½ inch of the edges.
Starting at one of the short 14-inch ends, roll tightly into a log, then use a sharp knife to slice the log into 12 rolls. Place the rolls in the baking dish cut-side up, cover, and let rise for 1 hour.
Preheat the oven to 350°F.
Make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons milk, and vanilla until smooth. If it’s too thick, add more milk. Alternatively, make this cream cheese frosting recipe instead of the glaze.
Uncover the rolls and bake for 25 to 30 minutes, or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze or frosting on top and serve.

Easy Baked Ziti

This baked ziti recipe is easy to make and perfect for serving a crowd. Filled with tangy tomato sauce, al dente pasta, and three types of cheese, it's comforting and delicious.

Ingredients

4 cups marinara sauce, (32 ounces)
2 cups ricotta cheese, (16 ounces)
2 garlic cloves, minced
1 tablespoon lemon zest
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
¾ teaspoon sea salt
Freshly ground black pepper
1 pound ziti pasta
Extra-virgin olive oil, for drizzling
1 pound fresh spinach
1½ cups grated mozzarella cheese
¼ cup grated pecorino or Parmesan cheese
Chopped fresh parsley and/or torn basil leaves, for garnish

Instructions

Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of pepper.
In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and several grinds of pepper and toss until combined.
Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
Garnish with fresh basil or parsley and serve hot.

Saturday December 27, 2025

Cinnamon Rolls

These soft and fluffy homemade cinnamon rolls are perfect for the holidays or any weekend brunch!

Ingredients

For the yeast

½ cup warm water, 110°F

1 (¼-ounce) package active dry yeast or instant yeast

1 teaspoon granulated sugar

Dough

⅓ cup melted butter, plus more for brushing

½ cup milk, at room temperature

⅓ cup granulated sugar

1 teaspoon sea salt

2¾ cups all-purpose flour, plus more for kneading

Filling

½ cup dark brown sugar

1½ tablespoons cinnamon

Glaze

1½ cups powdered sugar, sifted

3 to 4 tablespoons milk

½ teaspoon vanilla extract

Other Frosting Options (instead of the glaze)

1 recipe Cream Cheese Frosting

Instructions

Grease an 8x11 or 9x13-inch baking dish.

In a small bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy.

Brush a large bowl with butter and place the dough inside. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.

Make the filling: In a small bowl, mix the brown sugar and cinnamon.

Punch down the dough and roll it out on a floured surface into a 20x14-inch rectangle. Brush with 2 tablespoons melted butter and sprinkle with the cinnamon sugar to within ½ inch of the edges.

Starting at one of the short 14-inch ends, roll tightly into a log, then use a sharp knife to slice the log into 12 rolls. Place the rolls in the baking dish cut-side up, cover, and let rise for 1 hour.

Preheat the oven to 350°F.

Make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons milk, and vanilla until smooth. If it’s too thick, add more milk. Alternatively, make this cream cheese frosting recipe instead of the glaze.

Uncover the rolls and bake for 25 to 30 minutes, or until lightly golden on top. Remove and allow to cool for 10 minutes, then drizzle the glaze or frosting on top and serve.

Easy Baked Ziti

This baked ziti recipe is easy to make and perfect for serving a crowd. Filled with tangy tomato sauce, al dente pasta, and three types of cheese, it's comforting and delicious.

Ingredients

4 cups marinara sauce, (32 ounces)

2 cups ricotta cheese, (16 ounces)

2 garlic cloves, minced

1 tablespoon lemon zest

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

¾ teaspoon sea salt

Freshly ground black pepper

1 pound ziti pasta

Extra-virgin olive oil, for drizzling

1 pound fresh spinach

1½ cups grated mozzarella cheese

¼ cup grated pecorino or Parmesan cheese

Chopped fresh parsley and/or torn basil leaves, for garnish

Instructions

Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.

In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of pepper.

In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.

Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and several grinds of pepper and toss until combined.

Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.

Garnish with fresh basil or parsley and serve hot.