How can it be the last day of 2012 already?! It seems like it was just yesterday when I made New Year’s resolutions that I didn’t keep! Now it’s already time to pretend that I will stick to some sort of impressive life change just because the calendar says I should, yet again. My New Year’s resolutions for 2013 are to eat lots of chocolate and watch lots of TV. There. Those should stick.
Oh, sorry. You didn’t come here to hear me babble about my lack of will power? May I entice you to stay by offering you a delicious dinner?
I was singing in the shower the other day, and sometime between “The Rain In Spain” and “I Could Have Danced All Night” I had this brilliant idea to make an artichoke dip pasta bake. I patted myself on the soapy back and congratulated myself on my creativity. Then I came out of the shower and Mr. Google told me that artichoke dip pasta bakes have existed since the beginning of time. Harumph!
I used Dreena’s Creamy Artichoke Spinach Dip recipe, mostaccioli, and shredded Daiya jack. This isn’t my first time making this dip, and it isn’t the first time I skip the chips and grab a fork to eat it instead. Evidence here. I won’t copy and paste Dreena’s recipe here because it’s her recipe and you should get it from her blog – it’s only a tasty click away! Here’s how to make this pasta bake:
|Spinach-Artichoke Dip Pasta BakeYou will need:
1/2 cup uncooked mostaccioli
1) Preheat the oven to 400 degrees F and spray an 8 by 8 inch baking dish with non-stick spray.
Note: I wanted artichoke dip with pasta, not pasta with artichoke dip. If you want more pasta than delicious creamy dip, maybe go with 3/4 cup instead of 1/2. You will bring shame to the family, but if that’s your choice I won’t stop you.
Let’s have some dessert now! The marvelousness that is Ms. Amey, keeper of the Vegan Eats & Treats blog, sent me one of her awesome holiday cookbooklets that is aptly named “Yum Town!” The cookbooklet is full of tasty recipes and adorable doodles. If I were ever to use the word “adorbz”, this would be the time. The doodles are… doodley versions of Amey, Mr. Vegan Eats & Treats, and their furry companions in all sorts of cute and funny situations. Don’t worry, you too can check out lots of Amey’s doodles on her blog if you can’t go to Yum Town!
One of the recipes featured in Amey’s Yum Town is Amey’s very own recipe for Spiced Fig & Marmalade Cookies. They are made with orange marmalade! I’d never made cookies with orange marmalade before, but I know this won’t be the last time. These cookies are very unique and like nothing I’ve ever tasted before. A few of the flavors that merge into one delicious cookie are: cocoa, cinnamon, cardamom, nutmeg, almond, orange, and don’t forget the pistachios! Fabulous! Knowing myself and my pesky taste buds, I decided to only add chopped figs to half of the cookies. I am not a dried-fruit person, but Mr. Wing-It is, and this way we were both able to fully enjoy Amey’s cookies. Don’t worry, I wouldn’t just wave cookies under your nose and leave you there drooling without a link to the recipe!
Stick a fork in me, I’m done! See ya’ 2012 – you were a pretty sucky year. Here’s hoping that 2013 brings us peace, prosperity, and pastries. Happy New Year, everyone! Or happy regular day if you don’t use a Gregorian calendar! :)