Potato Gnocchi with Lemon-Thyme Sauce

Recently, I have been overwhelmed by a desire to make my own pasta. The thought of rolling out sheets of lasagna, or crimping edges or fresh ravioli, is my new favorite daydream. I have stumbled across a few different recipes for homemade gnocchi, all of which claim to be "easy" and "simple" processes. I chose the following recipe to be my first attempt, because it seemed rather straightforward and I figured that if this attempt went well, I could branch out to the other recipes I saw (such as Ricotta Gnocchi - yum!). 

3 pounds russet potatoes

1/2 C plus 1 tablespoon flour

1 3/4 teaspoons kosher salt

Cooking Spray

1 gallon water

4 teaspoons butter

4 teaspoons extra-virgin olive oil

1/2 C finely chopped shallots

Zest from one large lemon

Juice from one large lemon

Dash of kosher salt

2 tablespoons shaved Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

Preheat oven to 400*. Pierce potatoes with a fork, then bake for 1 hour or until tender. Cool slightly, then peel potatoes. Discard peels. Press cooked potatoes through a potato ricer into a large bowl. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.

Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces. Roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll the dough piece down the tines of a lightly floured fork. The gnocchi will have ridges on one side and an indentation o the other.

Bring 1 gallon water and 1 teaspoon salt to a boil in a large pot. Add half of the gnocchi to boiling water. Cook for about 1 1/2 minutes, or until gnocchi has risen to the surface. Remove with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.

Heat butter and oil in a medium skillet over medium heat. Add shallots and cook for about 10 minutes or until tender, stirring occasionally. Stir in lemon zest, lemon juice, thyme, pepper and a dash of salt. 

Combine butter mixture, gnocchi and cheese in a large bowl. Toss gently to coat.

Truffle Mac and Cheese

As most of you know, dairy is one of my all-time favorite foods. Add truffles to it, and you have stumbled upon my own personal nirvana. This mac and cheese recipe was delightful, but it was quite rich: make sure to serve something light with it, otherwise you will be overwhelmed by the flavors.

2 1/4 C 1% milk, divided
1 medium onion, sliced
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3 ounces fontina, shredded
2 ounces Gruyere, shredded
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil

Heat 1 3/4 cups of milk, onion and bay leave in a large saucepan until tiny bubbles form around the edges (do not boil). Cover and remove from heat. Let stand 15 minutes.

Cook pasta according to package directions. Drain and set aside.

Strain milk mixture through a colander over a bowl. Discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring constantly with a whisk. Gradually stir in flour mixture and salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil; cook 1 minute. Remove from heat and let stand for about 5 minutes. Gradually add cheeses, stirring until they melt. Stir in pasta and truffle oil, and toss to combine.

Spoon pasta into a 2-quart broiler-safe glass or ceramic baking dish, or into individual ramekins.

Preheat broiler.

Place bread and garlic in a food processor. Pulse until coarse crumbs form. Drizzle with olive oil, and pulse until fine crumbs forms. Sprinkle bread crumb mixture over pasta. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.

Grilled Asparagus with Caper Vinaigrette

I love asparagus! All it takes is a little grilling with some oil and salt, and I enjoy every bit. This recipe takes basic grilled asparagus, and adds a delicious caper vinaigrette. It is salty and citrusy, providing a great contrast to the asparagus. Delicious!

1 pound asparagus, ends trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 garlic clove, minced
2 teaspoons capers

Preheat grill (or broiler) to medium-high heat. Place asparagus on a shallow pan or in a shallow dish. Drizzle 1 tablespoon oil, and season with salt, tossing well to coat. Grill (or broil) about 5 minutes, or until crisp-tender.

Combine salt, vinegar, and next 3 ingredients. Stir with a whisk to combine. Slowly pour remaining oil into mixture, stirring constantly with a whisk. Add capers.

Arrange asparagus on a serving platter, drizzle with vinaigrette, and serve.

White Bean and Tomato Casserole

This was a really satisfying, meatless meal. The beans provided plenty of protein, and the onion and tomatoes provided contrasting flavors and textures. Served over crispy toasted bread, it made the perfect weeknight meal!

1 pint cherry tomatoes, halved
1/2 medium red onion, sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red-pepper flakes
4 thick slices rustic bread
2 garlic cloves
1 can (15 ounce) cannellini beans, drained and rinsed
1/4 C skim ricotta cheese

Preheat the broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown and blister, about 5 to 7 minutes.

Thinly slice all garlic, and add to tomato mixture. Stir in beans and dot with ricotta. Drizzle with remaining oil. Broil until bubbling, about 5 minutes, then set aside.

Broil the bread until golden, about 1 minute per side. Serve the tomato mixture over the toast, and enjoy!

Jalapeño-Lime Coleslaw

I enjoy a good mayo-free coleslaw, and this recipe definitely hit the spot! It was wonderfully refreshing, crisp, citrusy, and had a subtle spiciness.

1/2 C lime juice

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1/2 C thinly sliced red onion

1/2 C cilantro

10 ounces shredded carrot

10 ounces shredded cabbage

4 jalapeños peppers, halved

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add onion, cilantro, carrots and cabbage. Thinly slice 1 jalapeño crosswise, reserving the seeds, and remove the seeds from the remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to the onion mixture, and toss well to coat. Cover and chill at lease 1 hour before serving.

Creamed Kale

Kale is one of those "super foods" that I am always hearing about. Its many benefits include helping to lower cholesterol and reduces the risk of heart disease. It promotes eye and bone health, and is an anti-cancer proponent. But just because something is good for you, doesn't necessarily mean that you will eat it. 


I have tried kale a few times, but it has not quite won me over. It is bitter, and crunchy, and leafy. I have tried it raw and I have tried it baked. Even though it was still not my favorite veggie, I decided to give it a final try with an ingredient I love: dairy. 


Next time I make it, I will ease up on the heavy cream and butter...even though it made it all the more delicious! For any kale skeptics still out there, I recommend giving this recipe a shot!

• 2 pounds kale, center stalks removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• • Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender. Drain and cut into 1-inch strips. 

In a large saute pan over medium heat, melt the butter and add the cream. Simmer for a moment until ingredients are combined, then add kale. 

Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Nectarine Salsa

This salsa is a great way to incorporate stone fruit into a refreshing appetizer. The nectarines and the radishes  played surprisingly well off of one another, and the little bit of sugar really brought out the flavors of all of the ingredients.

2 1/4 C diced nectarines
1 1/2 C radishes, halved lengthwise and thinly sliced
1/2 C chopped cucumber
1/2 C finely chopped red onion
2 t chopped fresh cilantro
1 1/2 t sugar
1/4 t salt

Combine all of the ingredients in a medium bow. Let the salsa stand at least 30 minutes before serving.

Summer Vegetable and Lemon Risotto

This risotto was delicious! The combination of the summer vegetables with the lemon and dill made for a really refreshing side dish. The cheese added a creamy consistency, and the wine gave it a little bit of tartness that complimented the lemon and dill nicely. 

8 ounces asparagus, trimmed and cut into 1-inch pieces
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
4 cups vegetable broth
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Bring a large saucepan of water to a boil. Add asparagus and cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

Bring vegetable broth to a simmer in a medium saucepan. Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add onion, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth.

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Roasted Garlic and Rosemary Beer Bread

 This rustic bread was a perfect accompaniment to the mussels in beer broth. It has a wonderful texture, great aroma, and the pieces of roasted garlic add an interesting twist.

2 whole garlic bulbs
2 C whole-wheat pastry flour
1 C all-purpose flour
2 T sugar
2 T extra-virgin olive oil
1 T baking powder
1 T fresh rosemary, chopped
1/4 t salt
24 oz. lager

Preheat the oven to 375 F. Remove the papery covering of the garlic, and slice off the tops. Wrap heads in aluminum foil and bake for 45 minutes, or until garlic is soft. Remove and let cool.

Grease a 9-by-5 inch bread pan. In a large bowl, squeeze out the garlic pulp and mix with both flours, sugar, olive oil, baking powder, rosemary and salt. Add beer and stir until just combined (don't overmix!). Bake for 50-55 minutes, or until the top is golden brown. Let cool before slicing.

Chickpea and Vegetable Curry

This curry is a great combination of healthy and satisfying! It makes a great Sunday night dinner.

1 T extra virgin olive oil
1 1/2 C onion, diced
1 C carrot, sliced 1/4-inch-thick
1 T curry powder
1 t brown sugar
1 T fresh ginger, peeled and grated
3 garlic cloves, minced
2 (15-ounce) cans chickpeas/garbanzo beans
1 C green bell pepper, diced
1/2 t salt
1/4 t black pepper
1/4 t red pepper
1 (14.5-ounce) can diced tomatoes with green chiles
1 (10-ounce) bag frozen snap peas, defrosted
1 (14-ounce) can vegetable broth
3 C fresh spinach
1 C light coconut milk


Heat oil in a large pan over medium heat. Add onion and carrot. Cover and cook for 5 minutes, or until tender. Add the curry powder, sugar, ginger and garlic. Cook 1 minute, stirring constantly.

Place the onion mixture in the ceramic pot of a slow cooker. Stir in the chickpeas and the next 7 ingredients (through the broth). Cover and cook on High for 6 hours, or until the vegetables are tender.

Add the spinach and coconut milk; stir until the spinach wilts. Serve with basmati rice.

Veggie Chili

This chili is just as delicious and filling as any meat-based chili! It is easy to prepare, hearty, and has a little heat to it. Enjoy it with a baked potato, and any chili toppings you like!

2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 cup (6 ounces) tomato paste

1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Heat oil over medium-high in a medium pot. Add onion and garlic; cook, stirring frequently, until onion is and garlic are soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook 1 minute. Add tomato paste; cook, stirring frequently, until tomato paste is deep brick red, about 3 minutes.

Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until liquid reduces slightly, about 20 minutes. Season with salt and pepper.

Butternut Squash Canneloni with Sage Cream

I have made this dish 3 times, and every time I like it even more! I initially made this for my "vegetarian Thanksgiving" dinner I hosted on the fourth Wednesday of the month. Since then, I have perfected the recipe to be a perfect combination of sweet and savory. To top it off, it is a vegetarian-friendly recipe!

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed vegetable stock (it also works with chicken stock, but I specifically made this dish veggie-friendly)
1 package of cannelloni noodles, prepared according to box directions
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Preheat oven to 425 degrees.

Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, about 30 minutes. Let cool.

Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. 

Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes. 

Place squash in a medium bowl, and mash 2/3 of it with the back of a wooden spoon, leaving the other 1/3 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. (This alone was delicious!) Stir in about 1 cup of the chopped mozzarella to the butternut squash mixture, distributing evenly.

Gently spoon the butternut squash and sage mixture into each of the cannelloni noodles. Do this carefully, as the noodles have the tendency to rip if you are too aggressive. Gently place each of the noodles into a casserole dish.

Spread the ricotta mixture evenly over and around the noodles. Top with the remaining mozzarella, and sprinkle with parmesan.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

NOTE: I originally made this recipe as lasagna, which worked out well. For whatever reason, I have never been keen on lasagna. Even though noodles are noodles to some extent, I loved this version even more!

Sweet and Spicy Mashed Carrots

This was a perfect "comfort food" side dish. The carrots combined with the sweetness of the honey and the spice of the chili powder made this a really complex dish. It has the perfect flavors for fall.

1 1/2 pounds of carrots, halved lengthwise and cut into 1" pieces
1 T unsalted butter
2 t. honey
1/2 t. chili powder
coarse salt and pepper, to taste

Place carrots in a steamer basket in a saucepan with 2 inches of water, simmering. Cover and steam until tender, about 30 minutes. Transfer to a bowl and mash, leaving a few lumps. Stir in the butter, chili powder and honey until well-combined. Season with coarse salt and black pepper, to taste.

Roasted Beets with a Mint-Yogurt Dressing

Beets are "nature's candy," and what better time to enjoy them than during the month of Halloween? Beets are something of an acquired taste (in my case, anyhow), but the addition of this tangy dressing definitely makes them a favorite! Although they take some time to prepare, they are relatively easy to make (so long as you plan ahead!). Keeping in mind that they require about an hour to roast, this is a relatively "hands-off" dish that allows you to prep the rest of your meal.

2 bunches of medium beets (about 5-6 beets), halved
1 T extra-virgin olive oil
salt and pepper, to taste
1/2 C low-fat sour cream
1 T fresh mint leaves
1/4 t cumin
1 T fresh lemon juice

Preheat the oven to 425F.

Scrub the beet and slice in half. In a baking pan (I used a bread pan), arrange the beets in an even layer. Drizzle the olive oil evenly over the beets, and season with coarse salt and black pepper, to taste. Cover the the baking pan tightly with aluminum foil, and roast until beets are tender (about 45 to 60 minutes). Let cool, then remove the sk

Whipped Maple Sweet Potatoes

These mashed sweet potatoes were delicious! They were velvety smooth, with a rich flavor. The maple syrup really enhances the natural sweetness of the potatoes, while the pepper balances out the savory notes nicely. The perfect side dish to any fall meal!

1 pound of sweet potatoes, peeled and mashed
1 1/2 C skim milk
1 T unsalted butter
1/3 C lite maple syrup
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground black pepper
2 eggs, beaten

Preheat the oven to 350F.

Peel and quarter the sweet potatoes. Boil the potatoes for about 10-15 minutes, or until a fork can easily pierce the center of each piece of sweet potato. Drain, and set aside.

Meanwhile, bring the milk to a boil in a saucepan. Reduce to medium heat, then whisk in butter. Remove from heat.

Gradually combine the remaining ingredients to the milk, whisking constantly. In a medium mixing bowl, mash the potatoes. Gradually add the milk mix, stirring constantly. When well-combined, pour the mix into a greased casserole dish. Bake for 40 minutes, and let stand for 10 minutes before serving.

Rustic Oats and Honey Bread

This bread was the perfect balance of sweet, but not too sweet. It works well to compliment a savory meal, or with some butter and jam for breakfast! Definitely a recipe that I plan on making again soon. The bread will only stay good for a few days, so try to plan a few meals that can incorporate it! It would be a shame to see such a delicious loaf go to waste.

2 T plus 1 C old-fashioned oats

1 1/3 C whole wheat flour

1 C all-purpose flour

2 ¼ t baking powder

¼ t baking soda

1 ¼ t salt

8 ounces non-fat yogurt

1 large egg

¼ C canola oil

¼ C honey

¾ C skim milk

Position a rack in the middle of the oven. Preheat to 375F. Grease a loaf pan, then sprinkle 1 T old-fashioned oats, making sure to coat the sides and bottom of the pan.

In a bowl, combine all ingredients from the whole-wheat flour through the salt. In a separate bowl, beat 1 C old-fashioned oats, yogurt, egg, oil and honey. Gently stir the yogurt mix into the flour mix, making sure not to overmix! Spread into the pan, and sprinkle with the remaining oats.

Bake for 40-50 minutes. Let cool for 15 minutes before serving.

Baked Sweet Potatoes with Black Bean and Tomato Salad

 

This meal was relatively hassle-free. Once you pop the potatoes into the oven, you can work on preparing the remaining ingredients. Or, if you are short on time, you can always microwave the potatoes instead. The cumin and coriander spices really complimented the sweet potatoes, and created a very hearty and protein-packed dinner. Perfect post-workout! Also, it is veggie-friendly!

4 medium sweet potatoes

1 15-ounce can of low-sodium black beans, rinsed and drained

2 medium tomatoes, diced

1 T extra virgin olive oil

1 t. cumin

1 t. ground coriander

1 t. kosher salt

¼ C reduced-fat sour cream

¼ C reduced-fat cheddar cheese, shredded

Place cleaned sweet potatoes on an baking sheet lined with aluminum foil. Bake at 425F for 1 hour or until potatoes are cooked through.

While the sweet potatoes bake, combine the black beans, tomatoes, oil, cumin, coriander and salt in a medium bowl. Stir well so that the black beans and tomatoes are evenly coated. Heat a small saucepan over medium heat, and add the bean mixture. Heat for about 5 minutes, or until heated through.

Remove the sweet potatoes from the oven and let cool for several minutes. Split the potatoes lengthwise, then spoon the bean mixture into the center of each sweet potato. Top with sour cream and cheese, if desired.

Cardamom Roasted Carrots

The cardamom really brought out the natural sweetness of the carrots. Although the dish may seem simple – roasted carrots – it actually contains complex flavors that are easily achieved. The earthiness of the carrots melded well with the sweet and savory notes as well as the aromatic notes from the cardamom. This dish definitely perks up any dinner! This was a delicious side and put me in the mood for some more fall recipes!

2 pounds of carrots, peeled and cut diagonally into ¼” pieces

4 t. unsalted butter, melted

2 t. canola oil

1 T green cardamom seeds

1 t. kosher salt

Position one of the racks in the lower third of the oven. Preheat to 450F.

Combine all of the ingredients in a medium bowl. Spread the carrots evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, stirring occasionally, until the carrots and cooked through and golden.

Roasted Bell Peppers Stuffed with Greek Orzo

These bell peppers were delicious! They provided an interesting take on traditional stuffed bell peppers. I used green bell peppers, but this would also work with either red, yellow or orange bell peppers as well. The chickpeas and orzo really worked well together, and I enjoyed the feta and sundried tomatoes as well. You can make further variations to this recipe, including adding baby spinach or pine nuts.

4 green bell peppers

½ C uncooked orzo

1 15-ounce can of low-sodium chickpeas, rinsed and drained

1 T extra virgin olive oil

1 medium red onion, diced

1 t. ground oregano

¾ C low-fat feta, crumbled and divided

¼ C sundried tomatoes

1 T sherry vinegar

1 t. kosher salt

Slice the bell peppers lengthwise through the stems. Remove the seeds and the membrane. Place the bell pepper halves cut-side sown in a microwave-safe dish. Add ½“ water to the dish, then microwave on high for 5 minutes. Cool and drain.

Meanwhile, cook the orzo in boiling water for 9 minutes. Drain and set aside.

Mash the chickpeas, leaving a few whole. Heat the oil in a medium pan. Add the onion and sauté for 5 minutes. Add the oregano, orzo, chickpeas, ½ C feta, tomatoes, vinegar and salt. Cook for an additional 2 minutes until heated through. Divide the chickpea mixture among the pepper halves, topping with the remaining feta.

You can either serve them immediately after stuffing them, or pop them in the oven to get a nice crusty top. If you choose to do this, place the bell pepper halves on an aluminum foil lined baking sheet. Bake in the oven at 350F for about 10 minutes, or until the tops are golden. Likewise, you can put them under the broiler for a few minutes to obtain the same results.

Cornmeal Muffins with Pesto Cream Cheese Frosting

These were absolutely delicious! The sweetness of the cornmeal cake paired perfectly with the salty, savory flavor of the frosting. They are a great addition to any picnic, or as an appetizer to a summer meal. You can substitute any kind of pesto for a variation on this recipe!

3/4 C cornmeal
1 C all-purpose flour
2 t.  baking powder
3 T. sugar
pinch of salt
2 eggs
1 C skim milk
4 T (1/2 stick) sweet butter, melted
1/2 C basil pesto8 ounces cream cheese, softened

Preheat the oven to 350F. Place paper baking cups in a muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, beat the eggs, milk, and butter with an electric mixer. Add the flour mixture into the egg mixture, and stir until just combined. Spoon the batter into the muffin cups. Bake for about 20 minutes (if using a mini-muffin pan, it takes about 10 minutes, depending on your oven). Remove from pan and cool for a few minutes, then remove from the tin and cool on a wire rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth. Smear the frosting onto the cooled muffins. You can store the muffins, unfrosted, in an airtight container for about 3 days. You can also freeze them, unfroted, for up to 3 months. These are best enjoyed the day they are made!