Giada’s savory macaroni and cheese cupcakes

Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full.  Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil.

Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.

Cook's note: To blanch vegetables, bring a large saucepan of salted water to a boil. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water. Drain and use.

Special equipment: cookie cutters in the shape of butterflies, leaves and caterpillars, about 4 to 5-inches long .

Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows

For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and place, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal-shapes.

Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time until the desired color is reached. Spread the frosting over the cooled cookies and decorate.

Cook's note: If using natural food coloring (such as Seelect brand), be sure to shake the bottle before adding the coloring to the frosting.