Secret Recipe Club: Dinner and Dessert

First off, an apology. I had my Secret Recipe Club recipes made well ahead of time but then forgot to write my post. Ugghhh. So here I am at 7:41 on Monday morning typing away so I can post and not leave my precious blog an orphan. She's probably scrolling through trying to find out who had her. I am so sorry Paula. 

I was assigned the blog Vintage Kitchen Notes and the author Paula is a beautiful lady who resides in Buenos Aires, Argentina. Check out her About Me Page. Often times I will plan at least one of my meals around my SRC assignment so this time I had pinned a main dish but also a dessert that looked really good. My oldest celebrated her 18th birthday a few weeks ago so I made Paula's wonderful Cinnamon Peanut Butter Skillet Blondies for dessert. We had grandma and grandpa over and enjoyed it with some french Vanilla ice cream. It was a hit. I seriously was like, "how is this all going to fit in this little pan without making a huge mess"..well, it did fit, and I only made a little mess.

Friday night for dinner I made her Fusilli with Sausage, Zucchini and Cheese! That too was a big hit. I LOVED, LOVED, LOVED the creaminess and flavor. So, because I'm already late in getting this posted, let's get to the recipes. 

Fusilli with Sausage, Zucchini and Cheese


3 medium zucchini, halved in four and sliced thinly
1 Tbs olive oil
½ pound (240g) hot Italian sausage, casings removed (or pork chorizo)
1 onion, chopped
Salt and freshly ground pepper
½ cup white wine (I used chicken broth)
½ cup whipping cream
1 teaspoon fresh thyme
2 oz. (60g) semi-soft goat cheese, cubed or grated
2/3 cup parmesan cheese, grated
1/3 cup gruyere cheese, grated
½ pound fusilli or other dried pasta


Preheat oven to 375ºF/180ºC. Grease 3 quart deep casserole.

Heat oil in heavy large skillet, add sausages and cook until beginning to brown.

Add onion, thyme and zucchini. Season with salt and pepper and cook until soft and just beginning to brown. 

Add white wine, scrape any browned bits and cook until wine evaporated. Add cream and bring to boil. 

Remove from heat and add goat cheese and 1/3 cup parmesan.

Meanwhile, cook pasta in salted boiling water until al dente. Drain well, and transfer to skillet with sauce.

Mix well and put in prepared casserole. 

Sprinkle with remaining 1/3 cup parmesan and gruyere cheese. 

Bake for 15 minutes. Serve hot.

Cinnamon Peanut Butter Skillet Blondies


2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
14 Tbs (scant 1 cup) unsalted butter
1 cup light brown sugar
½ cup white sugar
2 eggs
1 teaspoons vanilla extract
6 Tbs peanut butter
½ cup salted peanuts
4oz semisweet chocolate, cut into uneven chunks 


Preheat the oven to 350ºF / 180ºC.

Heat an 8-inch cast iron skillet over low heat for 1 or 2 minutes. 

Add butter, and when it´s half melted, add sugar and mix with a whisk.

Add eggs and mix quickly. 

Remove skillet from the heat. Add flour, baking powder, cinnamon and salt. Mix carefully, and  then mix in vanilla.

Stir in peanuts, and add mounds of peanut butter and chocolate chunks. 
Mix it just a few times to marble, but not too much or the chocolate will all melt.
Bake for 35 minutes, or until top is dry but center is still somewhat wet.
Remove from the oven. Serve with scoops of cinnamon ice cream. We used vanilla.

I didn't stray too much from the original recipes. I would definitely make these again. I felt like the pasta was completely adaptable to adding different veggies too. I was going to add mushrooms, but forgot.

Thanks Paula for some great recipes and again, I'm so sorry I was late. 

Check out the links below for more great recipes.

With Joy UNquenchable,


  1. Those BOTH look delicious! I just joined Group D for the week; I'm usually with Group A. Nice to meet you!

    1. Welcome to Group D :) And thanks, they were both great

  2. OMG, you made two recipes, how awesome! And I love them both. Hadn't made the pasta in a long time, and now you reminded me how much I like it. So glad your family approved of them! Thanks for your sweet words Kirstin!

    1. :) Well, they both looked good and my oldest took a look at the skillet blondie and said we had to make was well worth it :) So sorry I spaced though and forgot to post. Can't wait to look at all the recipes out there

  3. Wow, TWO recipes in one post! Awesome! I had her blog already too and LOVED IT, her photography is gorgeous, and she has a ton of wonderful recipes in her blog

    I bet you got a huge shot of adrenaline today with the realization the post was not ready, so now it's time to relax and enjoy the rest of your Reveal Day!

    Great job!

    1. Yes, HUGE adrenaline rush...then the computer was slow so it took the pictures too long to load so I didn't make the cutoff for the linky...aarrrgghhh...and then I had to run out the door to work...needless to say I haven't sat down to relax

    2. Breathe in.... breathe out.... repeat... repeat....

      Hope you are all relaxed by now....

  4. Great choices - love the two in one!! Yumm!

  5. Thanks for two delicious recipes - I hear the pasta dish calling my name. Whew! you had quite a morning, now sit back and enjoy a moment or two of calm before the holiday rush. (Wait, does anyone really relax during Nov/Dec??)

    1. I have yet to sit down and relax and it's 7:37...hopefully soon....:)

  6. Oh both these recipes sound fabulous! Lovely picks for SRC :)

  7. What a great looking dinner and dessert. Happy Holidays!

  8. Nice that you made two recipes. Both look delicious.


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