LEMON RICOTTA CAKES

When I first tried these I was at a baby shower and they were made as mini bundt cakes. I didn't have a mini bundt cake pan and made them as cupcakes instead for Dan's birthday last week and they were a huge HIT!! Very very moist and delish.  

CAKES

1 c unsalted butter softened (I only had salted and it was fine)

2 c sugar

2 large eggs

15 ounces whole milk ricotta cheese (I couldn't find whole milk and used part skim and it was fine)

1/2 tsp lemon extract

2-3 tbsp lemon zest

1 tsp fresh lemon juice

2 1/2 c flour

1 tsp baking powder

1 tsp salt

GLAZE

6 tbsp unsalted butter softened

3 c powdered sugar

3-4 tbsp fresh lemon juice, or a combination of milk and lemon juice (I did 2 lemon to 1 milk)

Preheat oven to 350. Spray mini bundt pans with Pam. You could also make them as cupcakes. 

Combine butter and sugar and cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice, blend well. Add 1 c flour, baking powder, and salt; blend to combine. Add remaining flour in two parts, blending to combine between each. 

I filled them 3/4 full and cooked them for 12 minutes. Let them sit in pan for 10 minutes then invert onto cooking rack. 

While cakes cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Spread icing on top of cakes. Enjoy!

**Since I did mine as cupcakes I used paper cupcake holders, not pam. Also, I had to cook mine a lot longer...probably close to twice as long. I don't remember exactly. I tested them using a toothpick. As you can see, I didn't add enough batter to the first batch. These don't rise as much as muffins or regular cupcakes so I think you are safe to add a little more batter than you normally would --at least that was my experience.   

PEANUT BUTTER COOKIES

These are Dan's FAVORITE peanut butter cookies. His mom has always made them and so know he requests that I make them as well. They are not the fastest (they have to go in the fridge for a couple of hours) but they are super yummy!

1 C butter

1 C peanut butter

1 C sugar
1 C brown sugar

2 eggs

2 1/2 C flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1. In mixer, beat soft butter with peanut butter

2. Add sugars gradually and beat until fluffy

3. Add eggs and beat

4. Add flour mixture and beat in

5. Cover dough ad refrigerate 1 hour

6. Shape dough into balls; after placing on cookie sheet, use a fork to gently criss cross. 

7. Bake at 350 for 5-6 min. Just lightly browned on the bottom, not on top. Let cool a little before removing from the pan. Store in airtight container to keep them soft. Makes about 4 dozen. 

CHURROS

Sarah and I made these valentine churros we found on Pinterest. They exceeded our expectations BY FAR! They were SUPER easy and gone in one day.

Churros Dough:
 - 1 c water
 - 2 1/2 TBS white sugar
 - 1/2 tsp salt
 - 2 TBS vegetable oil
 - 1 c flour
 - oil for frying

Cinnamon Sugar:
 - 1/2 c white sugar
 - 1 tsp ground cinnamon

In a small saucepan over medium heat combine water, 21/2 TBS sugar, salt and 2 TBS oil. Bring to boil and remove from heat. Stir in flour until mixture forms a ball of dough. Let cool for a minute and then place dough in piping bag and pipe heart shapes onto a sheet of parchment paper. This was easier than I thought.

Heat oil for frying to 375 degrees. You can test by placing a wooden spoon into the oil ad if it bubbles around the spoon the oil is ready. Place hearts in oil. Fry until golden and drain on paper towels. We liked ours softer and so took them out as soon as the edges began to brown. Drain on paper towels. Combine sugar and cinnamon in a small bowl. Place churro in bowl and shake until covered with cinnamon and sugar. Enjoy.

**Dan and I put ours in a ziplock bag and they got soggy within a few hours. Before eating, we popped them in the toaster and they were warm and the outside was crispy. It worked great!**

STRAWBERRY MUFFINS

Found these on Pinterest last night and made them for Muffin Monday. I think they are my new favorite muffin. Seriously. They are so good.

Ingredients:
1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
2/3 c milk
1 1/2 c chopped strawberries

Crumble:
5 Tbs white or brown sugar (I used brown and loved it)
2 Tbs flour
1-2 Tbs cold butter, cubed

Directions for muffins:
Preheat oven to 400. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, ad baking powder. In a small bowl whisk oil egg, and milk; the mix with flour mixture. Fold in strawberries. Full muffin cups 3/4 of the way and sprinkle with crumb topping mixture.
Directions for crumble:
In a mixing bowl add sugar, flour, butter. Cut in butter with a fork until you reach a crumble texture If our butter is clumping just keep cutting in and you may need to add a bit more butter until you reach a crumble texture (I just started with 2 Tbs and was fine). Sprinkle over muffins before baking. Bake for 20-25 mins.

GRANOLA

For Christmas this past year we got a bunch or homemade granola from one of Dan's co-workers. It was DELISH and so I requested the recipe. Sarah and I made it last week. It is super easy and super yummy. It makes a TON though (2 ziplock freezer size bags). These are the exact directions I received...however, we have learned that you can really add whatever you want.

10-12 c. whole oats
Any combination of the following seeds and nuts to equal 5 – 6 c.
1c. sunflower seeds – always use these
1 c. rough chopped cashews
1 c. pepitas (shelled pumpkin seeds -- always use these)
1 c. rough chopped pecans
1 c. rough chopped walnuts
1 c. sliced or slivered almonds – always use these
1 c. pine nuts

Mix the following ingredients and bring just barely to a boil.
1 c. coconut oil
¾ c. honey
¼ c. pure maple syrup
1-2 TBSP salt
¼ c. cinnamon
Add ¼ c. vanilla after you pull off the heat.

Pour over the dry ingredients and mix thoroughly.

Mix together and spread out in pans.
Cook in 2 flat pans.
15 mins. at 350 degrees
Mix and turn over granola
Cook 10 more minutes

Cool on pans and let dry out several hours
Put in plastic bags to store.

MOM'S CRACKED WHEAT BREAD

1/2 c cracked wheat cereal (or whatever is left over from breakfast)
1 c powdered milk (mixed)
1 T salt
2 T oil
1/4 c molasses (or honey)
1 1/2 pkg yeast (I use 2 T)
1/2 c warm water
1 c cold water
6-7 c flour (can use either wheat, white or a combination)

Mix warm water with yeast and add molasses (or honey) - Let sit until it bubbles (about 5 min)
Add all other ingredients and mix well
Knead well and let rise until doubled
Punch down, shape into loaves and let rise until dough reaches the top of your pans

Bake 350 degrees about 30 minutes
Take out of pans and let cool on rack (this keeps the dough from getting soggy on the bottom of the pans)

MOM'S PEACH COBBLER

1/4 c butter
1/2 c sugar
1 c flour
2 tsp baking powder
1/4 tsp salt
1/2 c milk
1 small can (or pint) peaches

Mix butter, salt, flour, baking powder and salt in a bowl. Add milk and mix. Pour into a square greased pan. Drain peaches (save juice) and place on the top of the cake mixture. Sprinkle with sugar (I use about 1/4 cup) and slowly pour juice over the top.

Bake at 350 degrees for 40-45 minutes or until golden brown and not runny in the middle.
picture from tasteofhome.com