Happy Monday! At least I think it’s Monday. We’ve been in the house for so many days now it’s all kind of a blur. I’m pretty sure I’m going to emerge from this quarantine 60 pounds heavier, with some seriously ingrown eyebrows, and a tick from these crazy kids (mom of four here). But in all seriousness, I’m super excited to bring you these Cookie Dots from Allyson Burns at the Better Baker Club. We already know that baking with kids is a great way to spend time together and learn some new skills. But these cookie dots are SO much more than that.

Allyson has been been baking for more than 25 years and is the owner of 4 successful bakeries! I know your going to love her Cookie Dots as much as I do, and don’t forget to check out all the great recipes she has at the Better Baker Club!

If you’re stuck at home with kids due to school closures and this pandemic is keeping you isolated and running out of things to do, then you’re going to love this baking activity for cookie dots. It will keep moms, dads, and kids entertained while learning some practical skills and having some educational fun. It’s a win win. 

So, what is this blog post about and what will you learn from it?

This recipe is for a delicious little cookie that bakes up light and crisp. It’s easy to mix because it requires only a mixing bowl and a spoon (you’re welcome). Since getting out of the house during this pandemic is not advisable and the stores have limited supplies, I’ve made this recipe work with ingredients you probably already have in your pantry.

Get ready for a few hours of fun while you and your kids nibble your way through baking, measuring, sorting, counting, and learning.

What do children learn when baking?

Baking with kids gives them practical experience with many essential skills such as reading, following directions, and measuring. Getting involved in cooking helps your child to develop fine motor skills, hand-eye coordination, and even covers some basics of math and science. 

No matter what age or skill level, there is something for everyone to do. 

Older kids– Reading, following directions, measuring, fine motor skills and real-life skills like using the oven, washing dishes and running the dishwasher. 

Younger kids– helping to stir, scoop and measure are all great for developing motor skills and who doesn’t love learning to crack an egg? 

This recipe has different jobs for different skill levels:

• Measuring with measuring cups
• Stirring
• Cracking eggs
• Using a pastry bag to pipe cookies
• Taking pans in and out of the oven
• Counting/Sorting
• Washing unbreakable items in warm soapy water

 What are manipulatives and how can you use them?

Manipulatives are objects that parents, teachers, and homeschoolers use to help kids learn early math skills. By allowing them to hold, move and manipulate the pieces they can solve simple problems. With this baking activity for Cookie Dots, you will have plenty of multi-color pieces to create your edible games and learning opportunities. 

Here are some games you can play with the cookies to get you started:

• Tic-tac-toe
• Checkers
• Learning letters
• Simple math 
• counting
• Pattern games

Of all the activities you can do with these colorful cookie dots, eating them is the most fun!

Here’s the project rundown:

1. Spend about an hour together in the kitchen getting some practical life experience like reading, following directions and measuring. 
2. Choose fun, age-appropriate games to play using your cookie dots.

Mixing time: 10 minutes

Baking time:10 minutes per tray. ( Makes about 4 trays so 40 minutes baking total)

Clean up: 20 minutes 

Level of difficulty: easy

Skills: piping with a pastry bag

Tools: pastry bag or freezer zip lock

Easy is the name of the game for this project

That’s why I made this recipe work with ingredients you probably have on hand already. 

Here is a list of ingredients you will need:

• Shortening
• White and Brown Sugar
• Flour
• Egg
• Baking Powder
• Coloring

This recipe does not require an electric mixer or a hand mixer. One big bowl, a wooden spoon, and some eager helpers will get the job done. 

Here is a list of the equipment you will need:

• Large mixing bowl
• Wooden spoon or rubber spatula
• One cup and ¼ cup measurer
• ½ teaspoon measurer
• 2-4 small bowls 
• 2-4 Teaspoons
• Sheet pans
• scissors
• Parchment or silicone sheets
• Hot pads 
• Cooling rack. 

Let’s get this activity started!

Mix

Just measure the shortening, granulated sugar, and brown sugar into a big mixing bowl. 

Take turns stirring until all the ingredients are well blended. 

Stir

Crack an egg into a small bowl and remove any shell pieces. Pour egg into shortening and sugar mixture and stir until everything is well blended and smooth. 

Measure

Measure the flour by spooning it into the one cup measurer and level off with a butter knife or spatula. Add flour to the mixing bowl. Measure in the baking powder and salt. Stir well to combine. 

Color

Now that we’ve got the basic dough it’s time to add some color. Divide the dough into equal portions and place into small bowls. You can decide how many colors you want to mix based on what food coloring you have on hand or how you are planning on using the cookie dots. 

Add drops of color to the dough to get the desired shade. The colors will fade a little bit while baking, so do use more coloring if you want vibrant colors. The more colors you make, the more fun they can have. 

Now its time to place the colored dough into a pastry or freezer zip lock bag. Be sure and use freezer bags and not regular sandwich zip locks. The plastic is thicker on freezer bags and can hold up to the squeezing. 

The easiest way to do this is by folding back the top and dolloping the batter into the bag. Squeeze it towards the tip and twist to close. 

With a pair of scissors, cut the tip off the pastry or zip-lock bag leaving a small opening about ¼ -½ inch big. 

Onto a parchment or silicone lined sheet pan, squeeze out tiny dots of batter about the size of a dime.

These cookie dots don’t spread much so place the dots in rows about ½ inch apart. Depending on the size of the sheet pan you are using, you may be able to get 40-50 cookies on a tray. 

Bake

Place cookie dots in a 325-degree oven for 10 minutes. Allow cooling on the pan for about 10 minutes. Remove cookies by lifting the silicone sheet or parchment paper and slide the cookies onto a cooling rack. 

Repeat this for the remaining batter and colors.

Enjoy this extra time with your family. Stay healthy and safe. 

Try these Oatmeal Chocolate Cookies!

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This recipe for Double Chocolate Candy Cane cookies is going to be your new favorite Christmas cookie recipe. Perfect for gifting (if they last that long). They are so easy and simple to make and so delicious too. If Christmas could be wrapped up into a single cookie, these Double Chocolate Candy Cane cookies would be it. Dark chocolate chips and Hersheys Candy Cane Kisses make these cookies chocolaty and pepperminty (yes I made that word up) and they MUST be eaten with a hot cup of cocoa. Seriously you will want to do that.

I love Christmas!

Can you tell? Baking cookies, decorating the house, listening to Christmas music. I seriously love it all. Nothing brings me more joy than cooking up a batch of Christmas cookies for someone while singing my heart out to Mariah. Chills, literal chills.  Okay if you haven’t seen that episode of Brooklyn 99 then you better get on that.

I have to admit, before I was married I would aim to have my tree up on Nov 1st. I’m not sure when it’s considered to be socially acceptable to put your tree up, but I can admit that I was probably leaning a tad towards the early side. Aaron has talked some sense into me now, and I reluctantly wait a little bit longer. That and our four kids go off the walls with excitement and ask me every single day how long it is until Christmas. Oh and did I mention our daughter tries to hold Christmas hostage until AFTER her birthday on Nov 29th? Which in my opinion is just plain grinchworthy (I still love you Felicity!)  so there’s that too.

Anyway, I am a full blown sucker for all things pepperminty (it’s catching on isn’t it) and can probably be found in front of the TV watching Hallmark Christmas movies with a cup of hot cocoa and some cookies.  Honestly Hallmark doesn’t get enough credit. IS it even Christmas if you aren’t watching chin chiseled men in gingham plaid shirts rescue the damsels in distress right before Christmas? I for one am thankful for them and if you aren’t watching your share of them then you are seriously missing out.

Chocolate & Peppermint are like peanut butter and jam.

This recipe for Double Chocolate Candy Cane Cookies is high on my list of snacking choices. They are double chocolate (your welcome) and they  have just enough peppermint to make it a real Christmas cookie. There’s a fine line between a good amount of peppermint and you’ve gone to far peppermint. These cookies fall right into the sweet spot. Also I am aware that pepperminty is not a word but it should be so here we are.

You know how I feel about long recipes posts so here you are (again, you’re welcome).

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Double Chocolate Candy Cane Cookies

If Christmas could be wrapped up into a cookie these Double Chocolate Candy Cane cookies would be it. Dark chocolate and Hershey's Candy Cane kisses are the star of the show in these delicious Christmas cookies. Dipping them in a cup of hot cocoa is a must!

Course Dessert, Snack

Cuisine American

Keyword baking, candy cane, christmas, Christmas Cookie, cookie, cookies, double chocolate, holiday baking

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup softened butter
• 1 cup white sugar
• ½ cup of brown sugar golden yellow
• 2 eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups dark chocolate chips
• 1 88g bag of hershey's candy cane kisses about 18

Instructions

DIRECTIONS

• Preheat oven to 375 ° and line two baking sheets with parchment paper
• In a medium sized bowl, beat together the butter and sugar until smooth. Then beat in your eggs and vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Stir into butter mixture. Then mix in the dark chocolate and chopped Hershey kisses.
• REFRIGERATE FOR A MINIMUM OF 30 MIN (don't skip it or you'll regret it)
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick. Leave some space for them to spread!
• Bake in the oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.
• Serve with a cup of hot cocoa for dipping!

Try this VIRAL cookie!

I hope you love this Christmas cookie recipe as much as I do. As always I love to hear from you and I LOVE to see your creations. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen  

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The Christmas season is finally here and we are already thinking of all things Christmas around here. Especially about Santa’s Favorite Cookies (soooo good!) If you’re American you may not be fully on board just yet, but us Canadians have Thanksgiving in our rear view mirrors (and our waistlines), and are already singing our hearts out to Mariah Carey’s O Holy Night like we’ve been in the church choir for years. I’m just going to go ahead and say that if your not jamming to Mariah’s Christmas album all season long then you seriously need to ask yourself what you’re doing with your life.

These Oatmeal Chocolate Cookies are the BEST!

I am fully aware that claiming these cookies are Santa’s favorite cookies is a bold statement but it’s true. I used to HATE Oatmeal cookies. What a rip I thought, who wants oatmeal in a cookie? But then I started adulting and all of a sudden Oatmeal in cookies was a win. Just like Sunday afternoon naps and decaf coffee. I think I feel less guilty eating multiple oatmeal cookies because let’s be honest, they are “healthier”.  Anyway I now have a love for oatmeal in my cookies. But let’s be clear, I will never give up the chocolate. Which brings me to my next point. The chocolate.

These cookies are made with dark chocolate callets, which is one of the reasons they are so great. What’s a callet you ask? Callets are chocolate morsels formulated for melting rather than baking. They are usually made from Belgian chocolate which is a VERY good chocolate. And I happen to be an expert at delicious chocolate. They melt perfectly in the cookies and stay soft which in my opinion is better. Not feeling adventurous? Substitute for chocolate chips but keep them dark. These are seriously the best oatmeal chocolate cookies you will ever eat!

You’re instincts are going to want to do a few things with this recipe and I’m here to say don’t!

At least give this way a try. If you hate it or need to make a modification I am open to your comments.

1. DON’T leave them in the oven any longer. Trust me, you will pull them out after 12 minutes and think to yourself, these need a few more minutes. They don’t. The cookies will continue to cook after you take them out. They just need to rest. As my Dad always says, “patience is a virtue”
2. DO use dark chocolate callets. I don’t know why they are better but they just are. Don’t fight it.
3. DON’T over mix. Just enough to blend the ingredients.

These cookies are not only Santa’s Favorite, but they will be your family and friends favorite too! Which is why they make the PERFECT GIFT. This year I did a lot of extra canning and I my goal is to make gift baskets filled with lots of homemade goodies. People have enough stuff and I wanted to be really intentional about my gifts this year. A basket full of my award winning (yeah I just dropped that there) preserved peaches, my strawberry jam, spicy dill pickled beans, homemade BBQ sauce and more. These cookies will definitely make it into the basket.

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Santa's Favourite Christmas Cookie

There's a reason these are Santa's favourite cookie! These oatmeal cookies are so soft and chewy. Made with loads of dark chocolate. They are the perfect holiday treat.

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Ingredients

• 1 cup butter softened
• 1 cup brown sugar packed
• ½ cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 ¼ cups all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 3 cups quick oatmeal
• 1 cup dark chocolate callets (or dark chocolate chips) generous

Instructions

• Preheat the oven to 330 ° F-random I know but it works best.
• In a large bowl, cream together butter, brown sugar, and white sugar.
• Beat in eggs and vanilla.
• In a separate bowl combine flour, baking soda, and salt. I sift just a tiny bit! Stir into the creamed mixture until just blended.
• Mix in the quick oats and chocolate callets.
• Drop generous tablespoon sized balls onto a baking sheets lined with parchment paper. Bake for 12 minutes in the preheated oven. Don't be fooled. Not a minute longer! Let cookies cool on baking sheet for a few minutes before moving.

Enjoy,

Laila

TRY THESE DOUBLE CHOCOLATE CANDY CANE COOKIES!

TRY THESE TURKEY STUFFING MEATBALLS STUFFED WITH CHEESE!

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These leftover Halloween M&M Cookies are the SO EASY and SO GOOD. I call them leftover Halloween cookies because I always make them with Halloween candy (gotta use it up in one quick sweep or I’ll eat for days and weeks to come) but you can make them all year round!

So long Halloween. Hello November. Halloween is over and the kids and I are in a post Halloween candy coma. There’s sticky everything on the floors and candy wrappers for days. I could barely wake them up this morning. Barely. No way I am keeping them home today all hopped up on sugar. God bless those teachers. If your like me than you have already raided their stash while the kids are at school, and have told yourself you won’t eat any more today. Hahahaha keep telling yourself that! Don’t worry we won’t judge you. Besides if you’re like me and trenched through the rain last night then I say you deserve it.

I love all the candy but after a few days I’ve had enough and want it gone. Which is why I love these leftover Halloween M&M cookies. It’s a great way to use a bunch of it up at once, and let’s be honest. Who doesn’t love soft and chewy cookies, fresh out of the oven? You can substitute the M&M’s for any left over chocolate morsels and the reeses pieces bites are great too!

I know I am repeating myself but I seriously LOVE these cookies. They are are so chewy and chocolaty and I think all the bright colors make me happy. Or maybe its the chocolate…. Anyway I really love making them and the kids do too. I l know it’s annoying to wait 30 minutes for the dough to chill but trust me it’s worth it. Chilling the dough prevents the cookie from spreading and allows the moisture to stay locked in. Don’t skip this step  (believe me) as my Dad always says “patience is a virtue”.

You know how I feel about long recipe posts so here you go!

Now it’s your turn! Whip up a batch (or five) of this Southern Baked Beans Recipe and let me know what you think. I love hearing from you and I LOVE seeing your photo’s even more. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen. Don’t forget to tag @thegoodwife22  

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Leftover Halloween M&M Cookies

Soft and chewy cookies filled with lots of M&M's. A great way to use up your leftover Halloween candy. Feel free to substitute the M&M's for reese pieces or any other chocolate.

Course Dessert, Snack

Cuisine American

Keyword chocolaty cookies, cookies, easy cookies, Halloween Cookies, M&M cookies

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 20

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tbsp. vanilla
• 2 cups all purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 2 cups milk chocolate M&M's

Instructions

• Preheat oven to 375 ° and line two baking sheets with parchment paper.
• In a medium sized bowl, cream together the butter and sugar until smooth.
• Next, beat in your eggs one at a time and then vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Slowly add the flour mixture to the butter mixture while gently stirring to mix all the ingredients together.
• Fold in your M&M's and then REFRIGERATE FOR 30 MIN (don't skip it).
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick.
• Bake in oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you  start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.

Need a little inspiration?

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Mini Egg Cookies. Yes please! In keeping with the current theme that seems to be my life right now, this post is a little late! However, I’m sure there are a handful of you that still have a stupid amount of mini eggs in you house just taunting you to eat them. Which is why I am posting this delicious recipe for left over mini egg cookies.

Can I just say that those things are the worst! Like seriously how can something so small be so good and so bad all at once? I hate to waste food and so the thought of throwing them out made me sad (also because who the heck throws out chocolate?) but I also really needed them gone. This one was a no brainer. I simply substituted the M&M’s from my Milk Chocolate M&M Cookies recipe with chopped up mini eggs and off we went. These cookies were so delicious! They were warm and chewy and the house smelled so good when we were making them. I might just have to find some 75% off Easter chocolate and make another batch.

Now I  know what your thinking. In reality I still ended up eating those mini eggs, but I shared the cookies with family and friends so I probably really only ate half. And besides, you feel way better eating them this way and telling yourself it’s just a cookie than eating a handful every time you walk by the bowl. We can all use a little guilt free chocolate once in a while.

I should probably say that I tried to put the first batch of eggs into the baby bullet hoping it would come out in beautifully chopped up pieces like the pro’s. That’s not at all what happened. It turned to dust. So just get out the butcher knife and chop them up. It was actually a lot easier than I thought! Also, just as I said in the original recipe Do not skip the refrigerator step and don’t leave them in longer! You will be sad.

If you love these mini egg cookies, you will LOVE these Easter Edition Chocolate Covered Oreo’s!

Enjoy!

Laila

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I love holidays. Mostly because it gives me a chance to cook, throw parties, and get together with family and friends. Pretty much all my favorite things at once.  I’m always looking for cheats when it comes to throwing parties because let’s be real, it’s expensive and unless you roll with the real housewives of Toronto than you probably can’t really afford to be spending a ton of money on desserts. A girl can dream though!! With Easter next weekend (yay!), I I thought I would share my recipe for Chocolate Covered Oreo’s (Easter Edition). Who doesn’t love everything chocolate at this time of year?

These chocolate covered Oreo’s are a perfect way to take your dessert table up a notch without spending a ton of money. They are also super easy and can pretty much fit any theme! Simply change the color of the melting chocolate and you’re good to go. Chocolate covered Oreo’s are going to be your new favorite dessert. And for good reason.

I have to say that most of the recipes I’ve come across say to use a “dipping aid” and I don’t think it’s necessary. I’ve done it both ways and I would say that using it makes it harder. I also use a special mold I got on Amazon. It was only $8 and I love it! You can see it pictured below. I’ve heard you can use a muffin tin too although I’ve never tried it and for $8 why not just have this tool handy! I should also say that I get my melting chocolate from the Bulk Barn but you can probably find it anywhere!

So without further ado here it is!

Chocolate Covered Oreo's (Easter Edition)

• Time: 25 min including set
• Difficulty: Easy
• Print

Ingredients

6 Oreo cookies

1 generous cup of melting chocolate (whichever color you prefer)

cookie mold 

Directions

Step 1

I don’t know why but I love melting chocolate on the stove. You could probably use the microwave just as easily but I don’t. I place a pot with some water in the bottom and then place a glass bowl over top and add my chocolate. The steam from beneath melts the chocolate perfectly and makes me so happy! If I was doing it in the microwave I would probably do it for 30 seconds at a time and then stir so it doesn’t burn!

Step 2

Put some melted chocolate in the bottom of the mold. They are pretty deep so I would do it generously but not all the way. You’re going to cover them. You’re going to want to work fast, the chocolate hardens up quickly!

Step 3

Place the Oreo cookies into the chocolate and gently push down. You want to push it fairly deep but not to deep as to see it through the bottom. If you’re worried just lift up the mold and look at the bottom.

Step 4

Cover the Oreo’s with more chocolate and then gently bang the tray on the counter to bring any air bubbles to the surface. I wouldn’t spend to much time trying to perfect them. Once they harden you can trim the sides with a knife.

Step 5

Place tray of chocolate covered Oreo’s in the refrigerator for 15 min

If you want to get creative you can play around with different colors of drizzled chocolate and sprinkles etc! I also add a little white chocolate to more vibrant colors to get a nice pastel colored chocolate. These chocolate covered Oreo’s store nicely in the freezer or in a Tupperware container in the cupboard (if they last that long!)

Don’t forget to show me your creations!

TRY THESE MINI EGG COOKIES 

Enjoy

Laila

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I love these Milk Chocolate M&M cookies! They are SO GOOD!

It’s hard believe March Break is already here. I am so excited! Mostly because the clocks go forward this Sunday (you’re welcome) and it’s one step closer to SPRING!! Also because it’s a really  good reason to eat these Milk Chocolate M&M Cookies!

I decided this week would be a great week to share all the fun foods we like to make around here and why not, Spring is in the air and these milk chocolate M&M cookies are so good

Every year I fantasize about all the fun things the kids and I will do on March Break. Oh it will be glorious. We will go to places like the Science Center and everyone will be happy and nice and we’ll learn and bond and see butterflies and rainbows. When in reality we will probably wake up late, spend 25 min trying to find parking because the place is a zoo. Stand in line for 30 min (and pay copious amounts of money) only to have everyone complain the whole time and fight about which floor we’re going to next. Leaving  me standing in an elevator with my face glazed over wondering why I ever thought it was a good idea to come here during March Break and why the heck we didn’t get out of there before rush hour.

Don’t get me wrong. I love the Science Center and I love taking my kids on outings. Just not when the rest of the world is also taking their kids on outings.

SO this year we’re changing it up. We’re staying local. Like home local and we’re making cookies and pizzas and if we’re really in the mood we might hit up the free lego hour at the local library. Did I mention it was free? Anyway I’ve had cookies on the brain. So here’s another excuse to make them.

I LOVE these cookies. They are are so chewy and chocolaty and I think the bright colored M&M’s just make me happy. Or maybe its the chocolate…. Anyway I really love making them and the kids do too. I adapted this recipe from an old cook book I have that called for chocolate chips and walnuts and shortening but these are much better. The only thing I find slightly annoying is that you have to refrigerate the dough for 30 min and I am kind of impatient. Don’t skip this step though (believe me), as my Dad always says “patience is a virtue”.

Of course, as always, feel free to let me know how it goes or how you made it better!

TRY THESE COOKIES

– Oatmeal Chocolate Cookies

– Cookie Dots 

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Milk Chocolate M&M Cookies

These cookies are loaded with lot of milk chocolate M&M's and are SO GOOD. Perfect with a big glass of milk for dipping.

Course Dessert, Snack

Cuisine American

Keyword cookies, M&M, M&M cookies

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tbsp vanilla
• 2 cups flour all purpose
• 1 tsp baking soda
• ½ tsp salt
• 2 cups milk chocolate M&M's

Instructions

• Preheat oven to 375°
• In a medium sized bowl, beat butter and sugars together until smooth. Then beat in eggs and vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Stir into butter mixture
• Mix in M&M’s
• REFRIGERATE FOR 30 MIN (don’t skip it)
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. I kinda roll them with my hand and then flatten them a little. You don’t want them to be to thick.
• Bake in oven for 10-11 minutes. You will want them to be slightly under baked and golden brown around the edges. If you  start to smell them, they are probably ready to come out!
• Transfer to wire rack to cool

Need a little dinner inspiration?

– The Best Ever Mac and Cheese Recipe EVER 

–Smoky Meatballs

-Healthy Tex Mex Stuffed Peppers

-Mexican Lasagna 

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