Ricotta Cake

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I seriously LOVE ricotta cheese. Give me a spoon and I’ll just eat it all out of the container. Or I like it with Ritz crackers. But here it is in a pound cake! So, so, so good! You can eat it as a snack, a dessert dusted with powdered sugar and fresh berries, or even for breakfast!

I just got back from walking to the beach because it’s almost 50 degrees out and sunny and the sky is beautifully blue. So I’m about to cut me a huge slice of this. I’m so glad I decided to make it earlier this morning… So come on! start your ovens and make this delicious, easy ricotta cake!

What you will need:

Loaf pan greased and lined with parchment paper

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
1 1/2 cups full fat ricotta cheese
3 large eggs
1 teaspoons vanilla extract

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt and set aside. In another bowl, beat together butter, sugar and ricotta cheese until fully combined. Note: make sure your ricotta cheese is not wet. Drain any excess liquid before adding.

Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture until just combined. Pour into prepared loaf pan and smooth the top with a spatula.

Bake for about 15 minutes and THEN lower oven temp to 325 and bake for about 40 minutes more. Allow to cool before removing from pan.

Slice and enjoy! Store covered at room temp or in the fridge.

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Chicken Tetrazzini

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A childhood favorite! My sister and I would always beg my mom to make this for our birthday dinners. It is so delicious and comforting and unhealthy and just plain old good! You do have to plan ahead to make this because it takes longer than a typical weekday meal. But once you make it, you won’t turn back and it will become your family favorite, too! The recipe below can easily be doubled as well if you are feeding more people, but this one will feed 4 people easily.

So, turn on those ovens and let’s go!

What you will need:

8 x 8 inch bake dish, greased

8 oz. linguini, cooked
2 chicken breasts, cooked and cut into small bite sized pieces
1/4 cup butter, softened
1 cup sour cream
1 can cream of chicken soup (or cream of mushroom)
1/4 cup chicken broth
1 tablespoon grated parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper for seasoning

Preheat oven to 350 degrees fahrenheit. Cook the noodles according to box instructions and set aside. While noodles are cooking, cook the chicken until no longer pink in the center. Cut into small bite sized pieces.

In a large bowl, mix together the chicken, butter, sour cream, soup, chicken broth and salt and pepper to taste until well combined. Stir in cooked pasta. Pour into prepared bake dish. Sprinkle parmesan cheese and mozzarella cheese on top. Bake for about 40 minutes. Note: If you doubled the recipe, it may need to bake for 5-10 minutes more.

Serve immediately and enjoy! Store covered in the fridge.

Chocolate Snowflake Cookies

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Single digit temps call for chocolate and cookies, right? Why not pipe a cute snowflake on top to really feel the winter spirit! But in all honesty, I despise winter. Worst season. Full on seasonal depression going on over here. So I baked some delicious cookies and made them pretty with a snowflake and crystal sugar. It helped the blues a little bit, they are very tasty 🙂

So, if you are stuck inside because of the cold and snow, make these! They will not disappoint..

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
Cookie cutter of choice

For the icing:

1 1/2 cups powdered sugar
1 teaspoon light corn syrup
3 teaspoons milk (+/-)

In a large bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set aside. In another bowl, beat together butter and sugar until creamy. Beat in egg, vanilla and molasses until combined. The mixture might be a bit lumpy which is ok. Add in the flour mixture in 3 small batches, beating slowly and well before each addition until the dough comes together.

Separate the dough into 2 small balls and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Roll one of the dough balls on a lightly floured surface to be about 1/8 of an inch thick. Cut with desired cookie shapes and place on prepared cookie sheet. Bake for 8-10 minutes or until edges are just starting to brown. Allow to cool on a wire rack completely.

To make the icing, just mix all the ingredients together until you reach desired consistency. Pipe onto cooled cookies. Allow to dry before storing and covering.

Enjoy!

Chocolate Chunk Sea Salt Cookies

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Happy 2019! It took me 2 weeks but what better way to begin my blogging this year than with a chocolate chip cookie? A chocolate CHUNK and sea salt cookie! So freaking good, so irresistible. Seriously, they should be illegal. But, they’re not so let’s indulge, right? They are the perfect dessert or after school/work snack and they are actually really easy to make. The recipe below makes about 15 cookies and can easily be doubled if need be. So… let’s get started…

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temp
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
4 oz. chopped semi-sweet chocolate (I used Baker’s chocolate)
Coarse sea salt for topping

In a bowl, whisk together flour and baking soda. Set aside. In another bowl, beat together the butter and both sugars until smooth and creamy. Add in egg and vanilla and beat until incorporated. Slowly add in flour mixture until just combined. Stir in chocolate chunks. Cover with plastic wrap and refrigerate while oven is preheating (or as long as overnight).

Preheat oven to 375 degrees fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet. Top each cookie with sea salt using either your fingers or a grinder.

Look how delicious it looks!

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Bake for about 8-10 minutes. Cool for 1 minute before transferring to a wire rack to cool completely.

Store in an airtight container at room temp. Enjoy!

 

Vegan Chocolate Cake

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No butter, eggs or milk in this super dark chocolate cake! How is that possible? Science! This cake is super moist and delicious, it will probably be my new go-to birthday cake recipe. I topped it with not-so-vegan peanut butter buttercream for my husbands 37th birthday. YUM! If you want to keep the entire cake vegan, though, use whatever frosting you like 🙂 I provided the cake recipe and the buttercream recipe that I used in this post.

Also, this recipe only made an 8 x 8 inch pan, but you can easily double it for a 9 x 13 if you’re feeding more people. The buttercream however, will probably cover it. It makes a ton, I have some left over in my fridge which will probably (definitely) be eaten with a spoon when I’m hungry 😉 And last but not least, this cake is SO EASY to make! no mixer required, just a bowl and spoon and you are done!

So here we go! Let’s go make a vegan cake!

What you will need:

8 x 8 inch baking dish, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
5 tablespoons vegetable oil

For the buttercream:

1/2 cup unsalted butter at room temp
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 teaspoons milk
2 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar. Add in vanilla, vinegar and oil and stir until combined. Pour into prepared dish and bake for 25-30 minutes. Allow to cool completely before frosting. Note: if you doubled the recipe, you will need to bake longer so just keep an eye on it.

For the buttercream, beat together the butter and peanut butter until smooth. Add in vanilla, milk and powdered sugar and beat until completely smooth and you reach desired consistency. Spread over top of cooled cake.

Slice and enjoy!

Store covered at room temp.

M&M Pudding Cookies!

Perfect for Christmas but really, you can use any color M&M’s in these delicious pudding cookies! I found a similar recipe for these on Betty Crocker’s website and thought I would give them a try as part of my Christmas cookie platter! I’m so glad I did. They are so pretty and literally melt in your mouth. Santa is definitely going to eat a whole bunch of these when he visits our house tonight 😉

We have no time! It’s Christmas Eve! Hurry up and make these cookies!

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
3/4 cup granulated sugar
3/4 cup brown sugar
1 box vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups M&M’s

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat together butter and both sugars until creamy and smooth. Beat in pudding mix. Beat in eggs, one at a time until combined. Add vanilla. Gradually beat in flour mixture until just combined. Stir in M&M’s.

Drop on baking sheet by rounded tablespoons. Bake for 9-11 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Store in an airtight container in room temp. Enjoy and Merry Christmas!

Butter Cookies

Merry Christmas everyone! Holy cow does time fly as you get older. So many more things to do, stuff to buy, food to make and cookies to bake. Being a kid is so much better 😆 Anyway… here we are, the weekend before and we are starting off with these beauties. Actually I already made rum balls, you can find that recipe here.

These cookies are so pretty and perfect for gift giving because they last longer than chewy cookies. However, your arms and hands will get a work out! Piping this dough is really tough, but so worth it in the end!

Here is how they look before they are baked…

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What you will need:

Cookie sheets lined with parchment paper
Piping bag with big star tip (I used a Wilton 1M)

1 cup unsalted butter at room temp
2/3 cup granulated sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1-2 teaspoons milk
Chocolate and sprinkles for decorating (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, beat butter, sugar and salt until combined. Add in yolks and vanilla and beat until incorporated. Slowly add in flour until just combined, adding milk to reach piping consistency. Dough is thick.

Add dough to piping bag and pipe small circles onto prepared baking sheet. Refrigerate at least 10 minutes so cookies do not spread while baking.

Bake for 12-15 minutes or until just beginning to brown on the edges. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Dip in melted chocolate and decorate with sprinkles as desired!

Store in an airtight container either in the fridge or at room temp. Enjoy!

Makes 25-30 cookies

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