Category Archives: Sweets

Lemon Ricotta Cookies with a Lemon Glaze + 5 Italian Desserts You Should Try

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LR0086I am not Italian. I didn’t grow up eating Italian food but I absolutely love it, all of it. I lived in the North End of Boston, the Italian section, my first year out of college. For a whole year, I was surrounded by the smells of Italian bakeries and restaurants. My mouth watered every time I passed a bakery on my way to work in the morning. I was just out of college and could barely afford my overpriced apartment, so I didn’t have a chance to enjoy the restaurants, but I could enjoy the cookies and fresh breads from the many bakeries. My favorite Italian bakeries are Bova’s and Maria’s. If you are in Boston, head to the North End and check them out. You will not be disappointed! I recently found a recipe for Lemon Ricotta cookies by Giada De Laurentiis and decided to give them a shot. I have her cookbook, Everyday Italian ,which I love, so I had a feeling I would love these cookies as well. I was right! These cookies are light and refreshing. The crumb is super tender almost cake like. The lemon glaze adds a little sweetness but is not overpowering. I think this might be my new go to recipe for the holidays!LR10036I really crave citrus in the winter. I almost prefer it over chocolate. I know crazy! lR0068 My will power over cookie dough is pretty strong most of the time, but this batter was hard to resist. I had to lick the spatula before it went into the dishwasher. LR0069The dough is sticky so I used a cookie scoop to get more even amounts of dough. Buy a cookie scoop! You get the same amount of batter every time so you’ll have uniform sized cookies, and it speeds up the whole process. LR0102 Cute packaging is important when giving cookies and treats as gifts. I bought simple brown bakery boxes and red grosgrain ribbon. For more ideas or to shop check out this sweet online store. LR0080 Lemon Ricotta Cookies with Lemon Glaze

recipe by Giada de Laurentiis

Makes about 3 dozen

Ingredients:

For Cookies: 2 1/2 cups unbleached all-purpose flour

1 tsp. baking powder

1 tsp. kosher salt

1 stick unsalted butter, at room temperature

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tbsp. lemon juice

Zest of one lemon

For Lemon Glaze:

1 1/2 cups powdered sugar

3 tbsp.  lemon juice

Zest of one lemon

Directions: Preheat your oven to 375. Line two baking sheets with parchment paper and set aside. In a medium bowl stir together flour, baking powder, salt and set aside. Using a stand mixer with a paddle attachment, beat together butter and sugar until light and fluffy, about 3-5 minutes, scraping down the bowl once or twice.  Add the eggs, one at a time, beating until combined. Add the ricotta cheese, lemon juice, and lemon zest. Beat until fully incorporated . Stir in the dry ingredients. You can put the mixer on the lowest setting or stir by hand with a wooden spoon. Spoon about 2 tablespoons of dough onto prepared baking sheets. Bake for about  15 minutes or until slightly golden at the edges. Start checking your cookies around 12 minutes. You don’t want to over bake! Remove baking sheet from the oven and let the cookies cool on the baking sheet for about 20 minutes.

To make the glaze: Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Gently, spread about 1/2-teaspoon of glaze on each cookie. Allow the glaze to harden for about 2 hours. Cookies will last up in airtight container at room temperature for 3 days. Enjoy!

5 Italian Desserts You Should Try!

Bubba and I went to Italy on our honeymoon 7 years ago. We ate a lot of gelato but I never tried anything like this dessert.

Do you like tiramisu? How about in cupcake form? Head here for the recipe.

I have never tried a zeppole but after looking at these photos from the Brown Eyed Baker, I think I might.

I love ricotta pie. This version is on my list of recipes to try very soon.

Need something light and refreshing after a heavy winter meal? Try Giada’s Lemon Ricotta Granita recipe.

Gingerbread Chocolate Chip Brownies + 5 Brownie Recipes You Should Try!

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This is the month to indulge in all things sweet so why not start with brownies! I haven’t met a brownie I didn’t like. I don’t discriminate between fudgy or cakey, nuts or no nuts. I just love brownies, all kinds. I recently picked up a copy of  America’s Test Kitchen Christmas Cookies for a little holiday inspiration. When I came across a recipe for gingerbread brownies, I had to make them.

Gingerbread and chocolate are two strong flavors but this recipe gets in right. The molasses gives a nice chew but doesn’t overpower the chocolate. The ground ginger cooks at medium high heat with the butter to bring out the spicy ginger flavor. The result is an unconventional brownie that will please both chocolate and gingerbread lovers. Give them a shot this holiday season!

gb0072I love brownie corners. I may need to buy this pan very soon.

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Gingerbread Chocolate Chip Brownies

Recipe barely adapted from America’s Test Kitchen Christmas Cookies

Make about 24 Brownies

Ingredients:

11/2 cups of unbleached all-purpose flour

1/4 cup Dutch processed cocoa powder

1/2 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

4 ounces semi-sweet chocolate, chopped

8 tbsp unsalted butter

1 tbsp ground ginger

1 cup light brown sugar

2 large eggs

1/3 cup molasses

1/2 cups semi-sweet chocolate chips

Directions:

Pre-heat your oven to 325 and adjust oven rack to middle position. Make a foil sling for a 9×13 pan and grease with butter or cooking spray. (Read how to make a foil sling here.)

Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl and set aside. Place chopped chocolate in a medium bowl and set aside. Using an 8 inch skillet, melt butter over medium high heat. Add ginger and cook, stirring constantly so it doesn’t burn for about 15 seconds. Pour butter ginger mixture over chocolate and let it rest for 5 minutes. Then whisk chocolate mixture until chocolate is melted and smooth.

In a large bowl, whisk together brown sugar, eggs and molasses until well combined. Add chocolate mixture and continue to whisk until completely incorporated. Stir in flour until just combined. Gently fold in chocolate chips. Spread batter into an even layer on prepared pan. Bake, rotating the pan halfway through, for about 22 to 25 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.

Allow bars to cool in the pan on a wire rack for about 2 hours. Once cool, cut into squares. Brownies taste best the day they are made. If for some reason you have leftovers mix them with a scoop of vanilla ice cream or make a brownie sundae!

5 Brownie Recipes You Should Try

If you love chocolate chip cookies and brownies try this decadent combo.

Pumpkin brownies anyone? Yes please! Head here for Heather Christo’s recipe.

I love dark chocolate and so does Bubba. I need to try this dark chocolate brownie recipe immediately!

Need a healthier brownie option? Martha has one for you.

I made these brownies last year for Valentine’s Day and they are a fantastic combination of chocolate and salted caramel. Yum!