Traditional Rhode Island-style Johnny Cakes

  

Traditional Rhode Island-style Johnny Cakes are crisp on the outside, tender inside, and rely on white cornmeal to showcase a rich, nutty corn flavor.

Prep time: 5 mins | Cook time: 15 mins | Servings: 4 (makes about 8 cakes)

Ingredients

• Dry Ingredients: 1 cup fine-ground white cornmeal (Rhode Island white cornmeal preferred), 1 tsp granulated sugar, ½ tsp kosher salt
• Liquid: 1 cup boiling water, 2 to 3 tbsp whole milk (to reach batter consistency)
• Cooking Fat: 2 tbsp unsalted butter or bacon drippings (for frying)
• For Serving: Pure maple syrup, extra butter, or honey

1.Scald the cornmeal: Scalding cooks the cornmeal slightly and softens the grain.

In a heatproof medium bowl, whisk together the white cornmeal, sugar, and salt. Pour 1 cup of boiling water directly over the cornmeal mixture, stirring continuously until smooth. Let the mixture sit for 5 minutes to absorb the liquid.

2.Adjust batter consistency: Batter should be scoopable, like thick mashed potatoes.

Stir 2 tablespoons of whole milk into the scalded cornmeal mixture. The batter should be thick yet drop easily from a spoon. If it feels too stiff, add the remaining tablespoon of milk.

3.Heat the skillet: A well-greased, hot skillet ensures a golden, crispy crust.

Melt 1 tablespoon of butter (or bacon grease) in a heavy cast iron skillet or griddle over medium heat until sizzling.

4.Fry the cakes: Avoid crowding the pan so they crisp properly.

Spoon 2-tablespoon portions of batter onto the hot skillet, flattening them slightly with the back of the spoon into ¼-inch-thick discs. Fry for 5 to 6 minutes on the first side until the edges turn golden brown and crisp.

5.Flip and finish: Serve immediately while piping hot.

Add the remaining butter to the skillet, flip the cakes over, and fry for another 4 to 5 minutes until browned on the bottom. Transfer to a warm plate and serve hot topped with butter and warm maple syrup.

 

fried catfish with a cool, creamy homemade coleslaw.

 

 This classic Southern-style meal pairs crispy, cornmeal-crusted fried catfish with a cool, creamy homemade coleslaw.

Prep time: 20 mins | Chill time (slaw): 30 mins | Cook time: 15 mins | Servings: 4

Ingredients

Creamy Coleslaw

• Vegetables: 4 cups green cabbage (finely shredded), 1 cup red cabbage (finely shredded), 1 medium carrot (grated)
• Dressing: ½ cup mayonnaise, 1 tbsp yellow mustard or Dijon, 1½ tbsp apple cider vinegar, 1 tbsp granulated sugar, ½ tsp celery seed, ½ tsp kosher salt, ¼ tsp black pepper

Fried Catfish

• Fish: 4 catfish fillets (about 1.5 to 2 lbs.)
• Liquid Dredge: ½ cup buttermilk (or whole milk with 1 tsp lemon juice), 1 large egg, 1 tsp hot sauce
• Dry Seasoned Coating: 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, ½ tsp cayenne pepper (optional, for heat), 1 tsp kosher salt, ½ tsp black pepper
• Frying: Vegetable oil or peanut oil for frying
• Serving: Lemon wedges, hot sauce, or tartar sauce

1.Make the coleslaw: Chilling allows the flavors to meld and softens the cabbage slightly.

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth. Add the shredded green cabbage, red cabbage, and grated carrot. Toss until well coated. Cover and refrigerate for at least 30 minutes before serving.

2.Prepare dredging stations: Separate wet and dry stations for smooth coating.

In a shallow bowl, whisk together the buttermilk, egg, and hot sauce. In a second shallow dish, combine the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

3.Heat the oil: Maintaining oil temperature produces a crispy, non-greasy crust.

Fill a heavy skillet or cast-iron pan with about 1 inch of oil. Heat over medium-high heat until the oil reaches 350°F (175°C).

4.Dredge and coat the fillets: Press the coating gently so it adheres firmly to the fish.

Pat the catfish fillets dry with paper towels. Dip each fillet into the wet buttermilk mixture, letting any excess drip off, then press firmly into the cornmeal mixture until fully and evenly coated on both sides.

5.Fry to golden perfection: Drain on a wire rack to keep the bottom crust crisp.

Carefully lay 2 fillets into the hot oil (do not overcrowd the pan). Fry for 4–5 minutes per side, turning once, until deep golden brown and the fish flakes easily with a fork. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining fillets.

6.Serve hot: Contrast hot crispy fish with cold crunchy slaw.

Plate the hot fried catfish alongside a generous scoop of the chilled coleslaw. Serve with fresh lemon wedges, tartar sauce, or extra hot sauce on the side.

 

Ann Clark Product Review

 

Baking Fun with Ann Clark: Cookie Cutters, Gingerbread & Creative Decorating

There is something special about baking cookies with family and friends. You start with a little flour and a little creativity, and before you know it, the kitchen is filled with delicious smells, colorful icing, and lots of memories.

That is one of the things I love about Ann Clark. This company isn't simply about cookie cutters. Ann Clark has created an entire collection of baking and decorating products that can help make baking easier, more creative, and—most importantly—fun!

From beautifully designed cookie cutters and premium baking mixes to food coloring gels, royal icing, sprinkles, parchment, piping bags, and other baking supplies, Ann Clark has something for both the beginning baker and the experienced cookie decorator. Their products are made in the USA in Rutland, Vermont, using food-safe materials.

The Story Behind Ann Clark

The Ann Clark story began with Ann and her husband, John Clark, in Vermont. Ann had an artistic background and loved painting and creating. In 1989, she and John started Ann Clark Cookie Cutters. What began as a family business grew into a major American cookie-cutter manufacturer.

Today, their son Ben Clark continues to operate the family business. The company has expanded well beyond its original cookie cutters and now offers food coloring, baking mixes, royal icing, decorating supplies, and other baking essentials.

Ann Clark currently offers hundreds of cookie cutter shapes and a wide assortment of baking products. Their wholesale operation lists more than 800 cookie cutter shapes, so there really is a cutter for just about every holiday, celebration, hobby, and special occasion you can imagine.

So Many Products to Explore!

One thing that immediately stands out about Ann Clark is how many different ways you can use their products.

Their collection includes:

• Cookie cutters

• Premium cookie mixes

• Gingerbread mix

• Cake and baking mixes

• Royal icing

• Food coloring gels

• Sprinkles and decorating ingredients

• Piping bags

• Parchment and baking supplies

• Cookie decorating tools

• Baking and decorating tutorials

• Recipes

I especially love that they don't just sell the products—they also provide recipes, tutorials, and decorating ideas to help bakers get started. Their website has tutorials organized by holidays, themes, shapes, and occasions, including Halloween, Christmas, birthdays, weddings, baby showers, sports, and more.

Ann Clark Royal Icing Mix

Let's talk about one of my favorite parts of cookie decorating: royal icing!

Ann Clark's Instant Royal Icing Mix makes decorating cookies much less intimidating. The white royal icing comes in a 4.3-ounce pouch, and one pouch makes approximately 2 cups of icing, enough to decorate about 36–48 cookies depending on how generously you decorate them.

What makes this icing especially interesting is that it uses aquafaba, or concentrated chickpea broth, rather than traditional egg whites. Ann Clark says the product is non-GMO, nut-free, gluten-free, and vegan, and it is made in the USA.

And there are so many things you can do with royal icing!

Ways to Use Royal Icing

Royal icing can be used to:

• Outline cookies

• Fill or "flood" cookies

• Create detailed designs

• Write names and messages

• Make borders

• Create flowers and other decorations

• Add faces to gingerbread people

• Make Halloween designs

• Decorate Christmas cookies

• Attach sprinkles and edible decorations

• Create marbled designs

• Decorate cupcakes and other baked treats

Ann Clark explains that different icing consistencies are useful for different decorating jobs. Thicker icing works well for details and decorative piping, while thinner flood icing can fill larger areas of the cookie.

And here is a little decorating tip I always like to remember: make sure your cookies are completely cool before decorating! Warm cookies can cause your icing to run.

Ann Clark Food Coloring Gel

Now let's add some color!

Ann Clark's professional-grade food coloring gels are highly concentrated, making them especially useful when you want bright, beautiful colors without adding a lot of liquid to your icing or batter.

The company developed its own food coloring because it couldn't find a product it felt comfortable putting its name on. Today, Ann Clark offers individual colors as well as sets.

The gels can be used on:

• Royal icing

• Buttercream frosting

• Cakes

• Cupcakes

• Cookies

• Fondant

• Other baked and decorated treats

For example, Ann Clark's Pumpkin Orange gel is designed to provide a vibrant orange color for icing, frosting, cakes, cupcakes, cookies, fondant, and other baking projects.

For Halloween cookies, I would reach for:

Pumpkin Orange for pumpkins
Super Black for bats
Bright White for ghosts
Leaf green for pumpkin stems

And at Christmas, you can turn your royal icing into beautiful reds, greens, whites, blues, and other holiday colors.

A little creativity can turn one batch of white royal icing into an entire rainbow of decorations.

Ann Clark Premium Gingerbread Cookie Mix

Now we get to the star of today's baking project!

The Ann Clark Premium Gingerbread Cookie Mix is made with a combination of molasses, ginger, cinnamon, and cloves. The finished cookies are designed to have crisp edges and a tender, slightly chewy center while holding their shape when baked.

The mix is convenient because you only need to add water, butter, and an egg to make the dough.

And don't think this mix is only for gingerbread cookies!

What Else Can You Make With Gingerbread Mix?

There are lots of possibilities.

Gingerbread Houses

Ann Clark's own gingerbread recipe notes that gingerbread dough can be used to make gingerbread houses.

Imagine making your own little gingerbread village with the kids!

Gingerbread Bars

Press the dough into a baking pan, bake it, and cut it into squares. Top with royal icing or a simple cream cheese frosting.

Gingerbread Crust

You can use baked and crushed gingerbread cookies as a crust for cheesecake or other creamy desserts.

Gingerbread Sandwich Cookies

Bake two smaller gingerbread shapes and sandwich them together with vanilla frosting, cream cheese frosting, or chocolate ganache.

Gingerbread Trifles

Break baked gingerbread into pieces and layer it with whipped cream, pudding, and caramel or apples.

Gingerbread Dessert Cups

Bake the dough into small molds or shapes and fill them with pudding, mousse, whipped cream, or ice cream.

Gingerbread Ice Cream Topping

Crumble baked gingerbread over vanilla ice cream with caramel sauce for a wonderful fall or Christmas dessert.

So yes, the mix can certainly make cookies—but your imagination doesn't have to stop there!

Ann Clark Cookie Cutters

This is where the fun really begins.

Ann Clark has an incredible variety of cookie cutter shapes. Their cutters are designed with precision edges for clean cuts, and the company offers shapes for holidays, seasons, animals, sports, hobbies, food, celebrations, and much more.

Halloween Cookie Cutters

For Halloween, some of my favorites are

Bat

The Halloween Bat Cookie Cutter is perfect for making spooky little bats. Decorate them in black royal icing, or get creative with purple, orange, or even glittery designs.

Ghost

The Ghost Cookie Cutter makes adorable—not-too-scary—Halloween treats. White royal icing with black eyes and a little mouth is all you need.

Interestingly, Ann Clark also offers a cute ghost shape that can double as a tulip when turned upside down. How fun is that?

Pumpkin

The Jack-o-Lantern/Pumpkin Cookie Cutter is another Halloween favorite. Use orange icing for the pumpkin, green for the stem, and black icing to create a traditional jack-o-lantern face.

You could also leave the pumpkin plain and decorate it with simple orange-and-white icing for a fall cookie rather than a Halloween cookie.

Gingerbread Man

And then there is the classic Gingerbread Man cookie cutter.

This is one shape that can be used for so much more than traditional gingerbread men.

Decorate him with:

• Red and green icing for Christmas

• Blue and white for a winter theme

• Sprinkles for buttons

• Chocolate candies

• Royal icing clothing

• Different colored sweaters

• Santa designs

Ann Clark even has a tutorial showing how to turn the gingerbread man cutter into a Santa cookie using royal icing and food coloring.

That's one of the things I love about cookie cutters—they can be used as a starting point for your imagination.

Momz Daily Scoops Gingerbread Cookies

Now let's put these Ann Clark products together!

We're going to make delicious gingerbread cookies using Ann Clark Premium Gingerbread Cookie Mix, then decorate them with Ann Clark Instant Royal Icing Mix and food coloring gel.

Ingredients

For the Cookies

• 1 package of Ann Clark Premium Gingerbread Cookie Mix

• Butter, according to package directions

• 1 egg, according to package directions

• Water, according to package directions

• Ann Clark Gingerbread Man Cookie Cutter

• Ann Clark Bat Cookie Cutter

• Ann Clark Ghost Cookie Cutter

• Ann Clark Pumpkin Cookie Cutter

For the Royal Icing

• 1 package of Ann Clark Instant Royal Icing Mix

• Water, as directed on package

• Ann Clark Food Coloring Gels

For Halloween, I would make:

• White

• Pumpkin orange

• Black

• Green

Directions

Step 1: Make the Dough

Prepare the Ann Clark Gingerbread Cookie Mix according to the package directions by adding the required butter, egg, and water.

Mix until you have a smooth gingerbread dough.

Step 2: Chill

Wrap the dough and chill it according to the package directions. Chilling helps make the dough easier to roll and cut.

Step 3: Roll the Dough

Lightly flour your work surface and roll the dough to approximately ¼-inch thickness.

Step 4: Cut Your Shapes

Now comes the fun part!

Use the Ann Clark cookie cutters to cut out your shapes.

Make gingerbread men, bats, ghosts, and pumpkins.

Place them on a parchment-lined baking sheet.

Step 5: Bake

Bake according to the directions on the gingerbread mix package until the cookies are set and beginning to brown around the edges.

Allow them to cool completely before decorating.

Step 6: Make the Royal Icing

Prepare the Ann Clark Instant Royal Icing Mix according to the package directions.

Divide the icing into small bowls.

Add Ann Clark Food Coloring Gel to create your desired colors.

For Halloween, I would make orange, black, green, and leave some icing white.

Step 7: Decorate

Use piping bags to decorate your cookies.

For the gingerbread men, pipe white icing around the arms and legs, add eyes and a smile, and use red and green icing for buttons and clothing.

For the ghosts, cover them with white icing and add black eyes and a mouth.

For the pumpkins, use orange icing for the pumpkin, green for the stem, and black for the jack-o-lantern face.

For the bats, outline and fill them with black icing, then add little white eyes.

Allow the icing to completely set before storing or serving.

My Momz Daily Scoops Decorating Tip

Don't worry about making every cookie perfect!

That's the beauty of decorating cookies. One pumpkin might have a huge smile, another might have a silly face, and your gingerbread men might all have completely different outfits.

Ann Clark's own decorating tutorials emphasize experimenting with icing consistencies and designs, and that's exactly what makes this kind of baking so much fun.

Final Thoughts

I really love what Ann Clark brings to the kitchen because their products encourage you to be creative.

You can start with a simple package of gingerbread mix, choose a few fun cookie cutters, whip up some royal icing, add a little food coloring, and suddenly you have an afternoon of edible art.

And the possibilities don't stop with gingerbread men.

Think Halloween bats and ghosts, Thanksgiving turkeys, Christmas trees, snowflakes, Valentine's Day hearts, birthday shapes, animals, sports, flowers, and so many more.

Whether you're an experienced cookie decorator or someone who simply wants to have some fun in the kitchen with family, Ann Clark gives you the tools to make baking a little more creative and a whole lot more fun.

For me, that's what baking is really about—not just the finished cookie, but the smiles, laughter, creativity, and memories that happen along the way.

And with Ann Clark, you can cut it, bake it, decorate it, and make it your own!

https://www.annclark.com

Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella

  This Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella relies on fresh cherry tomatoes cooked down into a juicy, sweet sauce with garlic and fresh basil, then baked until the cheese is melted and golden.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4–6

Ingredients

• Pasta: 1 lb. ziti pasta
• Tomatoes: 2 pints (about 4 cups) fresh cherry or grape tomatoes, left whole
• Aromatics & Herbs: 5 cloves garlic (thinly sliced), ½ cup fresh basil leaves (chiffonade or torn), ¼ tsp red pepper flakes (optional)
• Oil & Seasoning: ⅓ cup extra virgin olive oil, 1 tsp kosher salt, ½ tsp freshly cracked black pepper
• Cheese: 8 oz fresh mozzarella (cubed or torn), ½ cup freshly grated Parmesan cheese

1.Boil the ziti: Under-cooking slightly prevents soggy pasta after baking.

Bring a large pot of salt water to boil. Add the ziti and cook until 2 minutes shy of al dente (about 8–9 minutes). Reserve ½ cup of pasta water, then drain the ziti and set aside. Preheat your oven to 400°F (200°C).

2.Blister the cherry tomatoes: High heat bursts the tomatoes to release their natural juices.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the whole cherry tomatoes and cook undisturbed for 3–4 minutes until the skins begin to blister and pop.

3.Add garlic and simmer: Slightly crushing the tomatoes creates a rustic sauce base.

Add the sliced garlic and red pepper flakes to the pan. Reduce heat to medium and cook for 2 minutes, using a wooden spoon to gently press down on the tomatoes so they release their juices and combine with the oil and garlic. Season with salt and pepper.

4.Combine pasta, sauce, and herbs: Pasta water helps the sauce cling to the ziti.

Remove the skillet from heat. Stir in the cooked ziti, half of the fresh basil, and a splash of reserved pasta water as needed to coat the pasta evenly in the fresh tomato sauce.

5.Top with cheese and bake: Bake until bubbly and lightly browned on top.

Scatter the cubed fresh mozzarella and grated Parmesan over the top. Transfer the skillet to the oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling. Finish under the broiler for 1–2 minutes for golden browned spots. Garnish with the remaining fresh basil and serve hot.