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1 month ago | 
amandascookin.com | Kristen Rittmer
Place a sheet of parchment paper on a baking sheet and set it aside. In a large mixing bowl, combine the parmesan cheese, breadcrumbs, shallot, egg, olive oil, oregano, and salt and pepper. 1/2 cup finely grated parmesan cheese, 1/4 cup panko breadcrumbs, 1 large shallots, 1 large egg, 2 Tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepperAdd the ground chicken and stir to combine.
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1 month ago | 
amandascookin.com | Kristen Rittmer
Fruity berry blue jello spiked with tropical coconut rum, pineapple juice, and blue Curacao makes these blue Hawaiian jello shots the best boozy summer treat! Blue curacao and berry blue gelatin give these blue Hawaiian jello shots their ocean-esque color. Add a splash of tropical flavor with pineapple juice and coconut rum for a sweet and fruity aftertaste with a bite. You only need 5 ingredients to make these boozy little bombs, and that’s if you’re including water in the list.
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1 month ago | 
amandascookin.com | Kristen Rittmer
Grease a 9×13-inch baking dish and set aside. Prepare the cake according to the directions on the back of the box. Transfer the batter to the prepared baking dish and bake as outlined on the box. 15.25 ounce box white cake mixWhile the cake bakes, place the strained ricotta cheese, powdered sugar, 1 tablespoon of condensed milk, vanilla extract, and cinnamon into the bowl of a food processor and blend until completely smooth.
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2 months ago | 
amandascookin.com | Kristen Rittmer
Preheat the oven to 350° and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook the pasta until not quite al dente (about 1-2 minutes less than the back of the box suggests). Drain the pasta and set it aside. 16 ounces cavatappi pastaIn a large pot, melt the butter over medium heat and add the chopped jalapenos. Cook until fragrant. 1/4 cup unsalted butter, 3/4 cup finely chopped jalapenosStir in the Dijon, granulated onion, garlic powder, and smoked paprika.
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2 months ago | 
amandascookin.com | Kristen Rittmer
Preheat the oven to 350°F. Grease and line two 8-inch round baking pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside. 2 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon saltAdd the butter, sugars, and 2 tablespoons lemon zest to the bowl of a stand-up mixer. Using the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is pale in color.
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2 months ago | 
amandascookin.com | Kristen Rittmer
In the bowl of a stand-up mixer with the whisk attachment, beat the butter and sugar at high speed for about 6-7 minutes or until pale in color and very fluffy (it should almost have the color and texture of whipped cream). Scrape down the sides of the bowl with a soft silicone spatula. 1 1/2 cups unsalted butter, 2 1/4 cup granulated sugarAdd the cooled melted chocolate and vanilla extract and continue beating until combined. Scrape down the sides of the bowl as needed.
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Mar 12, 2025 | 
amandascookin.com | Kristen Rittmer
Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside. In a mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Blend until smooth. 14.25 ounce white cake mix, 3/4 cup water, 1/2 cup vegetable oil, 3 eggsPour the cake batter into the prepared baking dish and bake for approximately 28 to 30 minutes or until the top of the cake is golden and a toothpick inserted comes out clean. Allow the cake to cool down (about 1 hour).
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Mar 5, 2025 | 
amandascookin.com | Kristen Rittmer
Preheat the oven to 350°F. Grease and line 2 (8-inch) baking pans with parchment paper rounds, then grease those. Set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. 3 cups all purpose flour, 4 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon saltIn the bowl of a stand mixer, whisk the sugar and lemon zest together to release the oils and impart lemon flavor into the sugar.
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Feb 26, 2025 | 
amandascookin.com | Kristen Rittmer
Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. Set aside. 3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon saltIn the bowl of a stand mixer, beat the butter on medium-high speed until light and fluffy. 1 cup unsalted butterAdd the sugars and continue beating for 2 to 3 minutes. (The more air that is whipped into the sugar mixture, the fluffier your cookies will be). Scrape down the sides of the bowl with a soft silicone spatula.
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Feb 19, 2025 | 
amandascookin.com | Kristen Rittmer
Grease and line a 9 x 13-inch baking pan with parchment paper long enough to extend past the pan's edge to create ‘handles’ for easy removal of the treats. Cut butter into quarters and place in a large pot over medium-high heat. 1/2 cup unsalted butterOnce the butter melts, add the marshmallows and salt, reducing the heat to medium-low. 20 ounces mini marshmallows, 1/4 teaspoon saltStir continuously until the marshmallows have melted and are smooth. Make sure not to let the marshmallows burn.
