Blueberry Ricotta Cake Squares

Girlfriends were coming for lunch.  I had time to kill so wanted to put together something that was quick and easy. I had blueberries and ricotta cheese on hand, Googled the two, and voila!  These were a big hit.  So moist, and the plump, fresh blueberries were so refreshing.  I think anything with blueberries is fabulous; add the element of ricotta cheese and the end result is awesome!!

Ingredients

1 cup flour

3⁄4 cup sugar

1 1⁄4 teaspoons baking powder

1⁄4 teaspoon salt

1⁄3 cup milk

1⁄4 cup shortening

1 egg

1⁄2 teaspoon lemon extract

2 eggs

1 1⁄4 cups ricotta cheese

1⁄3 cup sugar

1⁄2 teaspoon vanilla

1 1⁄2 cups blueberries

Preheat oven to 350°F. Grease a 9 x 9 square baking pan. Set aside.

In small bowl, combine flour, 3/4 sugar, baking powder and salt.

Add milk, shortening, 1 egg and lemon extract. Beat on low speed until combined. Beat on medium speed for 1 minute.

Pour batter prepared pan; spread evenly.

Spread blueberries over batter.

In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and  vanilla, beat until combined.

Spoon ricotta mixture over blueberries and spread evenly.

Bake at for 55-60 minutes, cool.  Cut into 16 squares.

Recipe adapted from Food.com

Betcha can't eat just one!

Baked Macaroni & Cheese Your Way

This macaroni and cheese is very versatile because you can use any type of semi-hard cheese and/or soft cheese you'd like.  I would stay away from hard cheeses like parmesan or romano as they don't melt as easily.  They are fine to use on top. If you want to use a soft cheese, such as brie, it will give you a looser, creamier sauce. The typical cheese is a sharp cheddar. For this recipe I used a combination of extra sharp cheddar and Pepperjack as that is what I had on hand.  The peppers add a little bit of zip to it  Feel free to use a bacon and cheddar, garlic and herb, tomato basil, swiss or any other cheese that you'd prefer.  A combo of cheese adds a multi-layer of taste.  Experiment.  As long as the bechamel (white sauce) is done correctly, the cheese really doesn't matter.  A chunk of blue cheese in the mix is also a great taste!  Some people even like to add bacon!  Now, to personalize this even further, instead of extra cheese on top, consider crushed Ritz crackers, seasoned panko, crushed onions from the can, etc.  The choices are endless.  This really is Macaroni & Cheese YOUR WAY!
Here we go ...

Ingredients
1 lb. of cooked pasta, any shape will work
4 T butter
4 T flour
3 c whole milk
16 oz. cheese, divided
S&P to taste
Paprika

Boil the pasta for approximately 8 minutes or until al dente, using the water measurement specified on the box.  While the pasta is cooking, make the cheese sauce.
In a 2-quart sauce pan make a rue by melting 4 T butter; and whisking in the flour, Continue to whisk for about a minute to cook the rue and eliminate the raw flour taste.  While whisking, pour in the milk. Vigorously whisk until smooth; add salt and pepper.  Continue to cook until the bechamel thickens. Remove from heat and add 3/4 of the cheese.  Stir until completely melted.
After 8 minutes has passed, check the pasta for doneness.  It should be firm; but not hard.  (Note: Pasta cooks even more after it's been removed from the water.) Drain the pasta. Combine the pasta with the cheese sauce and pour into a buttered 2-quart casserole dish.  Top with remaining cheese; sprinkle with paprika.  Bake for approximately 25-30 or until bubbly.

Enjoy!

Sauteed Vegetable Fritatta

My favorite breakfast as it is so easy, versatile & delicious! You can substitute or add any veggies you have on hand. Make sure to cut them all in same size so they cook evenly.

Ingredients

1/2 c diced sweet onions
2 cloves crushed garlic
2 T olive oil
1 c sliced mushrooms
3-4 handfuls fresh baby spinach
6 large eggs
1/3 c milk or cream
Salt & pepper
1 tsp dried tarragon
1 c sliced cherry or grape tomatoes
1 c grated swiss cheese (you can used sliced; enough to cover the fritatta)

Preheat oven to 350*

Add olive oil to 10" oven proof pan (I use a cast iron pan) and saute the onions and garlic over medium heat for 5 minutes; add the mushrooms and continue cooking for another 4 minutes or until all or tender and onion is translucent. Toss in spinach and cook until wilted.

In the meantime add eggs, milk, salt & pepper and tarragon to a large bowl and whisk until combined. Pour over sauteed vegetables in pan. Cook until only half the mixture moves when you move the pan back and forth.  You will be cooking it the rest of the way in the oven.  Add the sliced tomatoes evenly over the egg mixture; cover with cheese. Place in oven.

Bake for approximately 20-25 minutes or until mixture no longer moves and cheese is melted.

Remove from oven and let sit 10 minutes.  Run knife around pan, cut in slices and serve!

Mock Macaroni & Cheese Made with Cauliflower

You don't miss the macaroni at all!

Ingredients
1 medium head of cauliflower, chopped into small chunks and boiled just until tender, drain
6 T butter
6 T flour
4 c milk
1 tsp. salt
1 tsp. cracked black pepper
Paprika

Preheat oven to 350*.  Lightly grease a 2-qt. casserole dish.  Set aside.
In a large pot melt butter, add flour.  Whisk together and cook for 1-2 minutes whisking continually. Slowly add milk and whisk until smooth.  Add salt and pepper.  Continue to cook until mixture thickens.  Remove from heat and add all but 3/4 c cheese.  Stir until cheese is completely melted. Add cooked cauliflower, stir well and pour into prepared casserole dish.  Top with remaining 3/4 c cheese and sprinkle with paprika.  Bake for 20-25 minutes or until bubbly and cheese on top is melted.  Remove from oven and let sit for about 10 minutes before serving.

Yum!

Amaretto Cream Cheese Coffee Cake

I found this recipe on Pinterest.  The person that originally posted the recipe asked that anyone wanting to re-post it, link back to her site, so here it is: Original Recipe

However, I would like to note that I believe the the measurement of butter in the list of ingredients for the streusel is in error.  It calls for 1 CUP of melted butter, which is an awful lot for the total amount of ingredients.  I wonder if it should have said 1 STICK.  I found the streusel to be very wet and the butter even puddled on top of the cake as it was baking.  As a result I had to increase the baking time to make up for it.  Baking is my passion, as you can tell from this blog and my baking page of Facebook.  This isn't my first streusel, so I know what it should look and feel like. The streusel topping hardened and made it difficult to cut through.  It was very good nonetheless, but next time I would decrease the butter to 1/2 cup, as I prefer a softer crumb.

Bake like no one is watching!

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!

Gourmet Pumpkin Bread with Cream Cheese Swirl and Pecan Praline Crunch

Ingredients:

Pumpkin bread:
1 15oz. can pumpkin
1 3/4 C sugar
2/3 C vegetable oil
4 eggs
1 tsp vanilla extract
3 C all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 C chopped dates (I used candy coated dates I had on hand)
1/4 C dried cranberries
1/4 C toffee pieces
1 T flour

Cream Cheese mixture:
4 T cream cheese, room temperature
3 T sugar
1 egg

Pecan Praline Crunch:
5 T butter
3 T brown sugar
1/2 C toasted pecans, finely chopped
1/4 C confectioners' sugar
Set 4 tablespoons aside

Preheat oven to 350.
Grease and flour 2 loaf pans

Place 1/4 batter in each pan.  Add half the cream cheese mixture on top of batter; then half of the pecan praline crunch (reserving the 4 tablespoons).  Top each with half the remaining pumpkin batter.  Sprinkle the tops with 2 tablespoons pecan praline crunch.

Bake 50-60 minutes or until tester inserted near center comes out clean.

Remove from oven. Cool in pan on wire rack 10 minutes. Turn out and cool completely.

Yield: 2 small loaves

It's always nice to break bread with friends, baking bread is even nicer!