Heavenly Lemon Ricotta Cookies

Lemon is one of my favourite ingredients for both cooking and baking.

My lemon cupcakes were for sure one of my personal favourites and by far the most fiddly and complex: a rich lemon cake, filled with home made lemon curd, glazed with lemon syrup, frosted with a rich buttery frosting and topped with a slice of candied lemon.

Today I made Lemon Ricotta Cookies..a Giada De Laurentiis recipe

I knew they were going to be gorgeous when I looked at the batter. I tasted it (quite a lot) and it was delicious! The Ricotta makes the mixture very moist and light.

I was very generous with the lemon juice.

LEMON RICOTTA COOKIES

Ingredients:
Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
500 g whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 3 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets

Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The cookies are soft, but hold together and aren’t at all crumbly (because of the ricotta). The cookies have a lovely deep lemon flavour offset beautifully by the tartness of the lemon glaze. They really do need time to sit and set before they’re ideal but who could possibly WAIT 2 hours? Not me. Not Jim. These might just be my new favourites!

Rustic Pear & Pecan Tart with Ricotta

Rustic Pear & Pecan Tart with Ricotta

I bought a big bag of pears on special at Superstore and wanted to make something pastry-based for breakfast.

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I scoured dozens of recipes…and finally settled on a pear and ricotta galette which I adapted to make it more “Canadian”, eh. In other words I swapped out the walnuts in the original recipe for pecans.

What I love about  this pie is that it would make a brilliant dessert but it’s equally perfect as a breakfast baked treat. It is like a way-less-sugary Danish.

pear pie.jpg

This is a fabulous crust – really flaky and buttery and has just enough crunch.

Ingredients:

Crust:

1 1/2 cups flour

1/4 tspn salt

1 tbspn white sugar

1/2 cup cold unsalted butter

6 tbspn iced water

Filling:

6  Bartlett Pears (or similar firm pears) peeled, cored and thinly sliced

2 tbspn brown sugar

1/2 tspn ground cinnamon

200 g ricotta cheese

1/2 cup pecan pieces

Honey or Maple Syrup for drizzling

Directions:

Combine flour, salt and sugar in a food processor. Add finely choppedd butter and pulse until crumbly. Pour water over mixture and pulse until a crumbly dough forms. Remove from processor, roll into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Toss pears with brown sugar, pecans and cinnamon and set aside.Preheat oven to 425°. Line a baking sheet with parchment paper; roll dough into a 12-inch circle on top of the baking sheet. Sprinkle a thin layer of flour on top of the dough to prevent the crust from getting soggy.

Spread ricotta evenly over dough, leaving a 1-inch border around the edge. Top with pears and pecans and  fold over edges. Bake 30-40 minutes until pears have caramelized and crust has browned. Remove from oven and let cool before slicing.Drizzle honey or syrup over pie before serving.

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A perfect breakfast bite…I used Manuka Honey for drizzling because it’s sublime and I find it less sweet and sticky than Maple Syrup.  YUM!

(You can take the girl out of New Zealand…)

 

 

 

 

Lemon Heaven

Lemon Heaven

Lemon is one of my favourite ingredients for both cooking and baking.

My lemon cupcakes were for sure one of my personal favourites and by far the most fiddly and complex: a rich lemon cake, filled with home made lemon curd, glazed with lemon syrup, frosted with a rich buttery frosting and topped with a slice of candied lemon.

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Lynne’s Lemon Cupcake

Today I made Lemon Ricotta Cookies..a Giada De Laurentiis recipe

lemon mixI knew they were going to be gorgeous when I looked at the batter. I tasted it (quite a lot) and it was delicious! The Ricotta makes the mixture very moist and light.

I was very generous with the lemon juice.

LEMON RICOTTA COOKIES

Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
500 g  whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 3 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

cookies 1
Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
cookies 2

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

cookies 3
The cookies are soft, but hold together and aren’t at all crumbly (because of the ricotta). The cookies have a lovely deep lemon flavour offset beautifully by the tartness of the lemon glaze. They really do need time to sit and set before they’re ideal but who could possibly WAIT 2 hours? Not me. Not Jim. These might just be my new favourites!

cookies4.jpg

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html?oc=linkback

 

Pear & Pecan Ricotta Galette

Pear & Pecan Ricotta Galette

This pie was almost like a “Pantry Challenge”:

I bought a huge bag of pears on special at Superstore and wanted to make something that would be good for breakfast.

I also had ricotta in the fridge – I bought it at Costco for gnocchi and of course only needed ONE of the 2 tubs, so finding a use for the second one was becoming critical.

I scoured dozens of recipes…and finally settled on a pear and ricotta galette which I adapted to make it more “Canadian”, eh. In other words I swapped out the walnuts in the original recipe for pecans.

What I love about this pie is that it would make a brilliant dessert but it’s equally perfect as a breakfast baked treat. It is like a way-less-sugary Danish.

This is a fabulous crust – really flaky and buttery and has just enough crunch.

Ingredients:

Crust:

1 1/2 cups flour

1/4 tspn salt

1 tbspn white sugar

1/2 cup cold unsalted butter

6 tbspn iced water

Filling:

6 Bartlett Pears (or similar firm pears) peeled, cored and thinly sliced

2 tbspn brown sugar

1/2 tspn ground cinnamon

200 g ricotta cheese

1/2 cup pecan pieces

Honey or Maple Syrup for drizzling

Directions:

Combine flour, salt and sugar in a food processor. Add finely choppedd butter and pulse until crumbly. Pour water over mixture and pulse until a crumbly dough forms. Remove from processor, roll into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Toss pears with brown sugar, pecans and cinnamon and set aside.Preheat oven to 425°. Line a baking sheet with parchment paper; roll dough into a 12-inch circle on top of the baking sheet. Sprinkle a thin layer of flour on top of the dough to prevent the crust from getting soggy.

Spread ricotta evenly over dough, leaving a 1-inch border around the edge. Top with pears and pecans and fold over edges. Bake 30-40 minutes until pears have caramelized and crust has browned. Remove from oven and let cool before slicing.Drizzle honey or syrup over pie before serving.

Balls On The Wall

Balls On The Wall

My brother in law says my garden is like an interpretive tour.

A recurring theme is balls.

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When Target was still here, I found some big concrete balls which I plopped on top of our retaining wall. They looked cool and I got lots of comments. And they were plain grey.

This year I got creative and decorated them.

I raided Jim and Don’s tool boxes and trucks…

Then, Love Cakes leftovers…I call them Fairy Stones…

This is an old bowling ball and sits right below the enormous Inukshuk we built in memory of Caroline Johnston, my best friend’s wife.

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The last time I saw Caroline was in 2010 at Te Horo – and we built an Inukshuk together.

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RIP CJ

 

Blankety-Blank

Blankety-Blank

I’ve always got to be doing/making/creating something…and knitting is so calming and awesome. The perfect multi-tasker’s hobby!

If we’re watching telly or a movie or going on a long road trip, I start knitting. Recently I used ALL my wool. ALL of it. I doubled and tripled it and made several new throw rugs. They’re quirky and chunky and warm and I love them!

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