This recipe was originally from Yummy Addiction via Pinterest. I’ve made it a few times, and have been known to shift around flavors and mix-ins based on what I have available!
Orange Poppy Seed Ricotta Cookies
This is an easy recipe to halve, if you have part of a container of ricotta cheese that needs to be used up. The texture of these cookies is very different from an ordinary cookie--a nice chewy change of pace.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, or a Silpat liner. Set aside.
In a medium bowl, combine the flour, baking powder, salt, cardamom, and poppy seeds. Stir with a whisk to blend. Set aside.
In a large bowl, combine sugar and orange zest. Mix with your fingertips until the sugar is moistened and fragrant. Add butter to the mixture and beat until light and fluffy. Add the eggs, one at a time, until incorporated. Beat in the orange juice, vanilla and ricotta cheese. Scrape the bottom of the bowl and beat for another minute to make sure everything is incorporated.
Slowly add in dry ingredients and mix until incorporated. The dough will be moist and a bit sticky because of the ricotta cheese.
Spoon/scoop about two tablespoons of dough for each cookie on a baking sheet. Bake for 16-18 minutes, until slightly golden at the edges. Remove from oven and and let rest on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
While the cookies cool, make the glaze. In a small bowl, combine the powdered sugar, orange juice and zest. Whisk until smooth. Spread about a teaspoon of glaze on the top of each cookie. Let glaze harden before serving. Enjoy!
Baking Bites via Pinterest provided this yummy recipe. The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!
Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by 1/2 cup peanut butter.
With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits.
Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden.
Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Original recipe (with more explanation and photos!) is from Baking Bites
This is my go-to classic chocolate chip cookie recipe. It took me years to find just the right one, and this is it! Hooray for Pinterest…
The original (with much better photos and explanations) is from Over the Big Moon–read it there!
Caroline's Famous Chocolate Chip Cookies
Cream butter, Crisco, and sugars in mixer.
Then add eggs, vanilla, baking soda and salt.
Mix again and then add 2 c. semi sweet chocolate chips and walnuts if desired.
Drop by heaping spoonfuls onto a foiled or greased cookie sheet and bake at 350 for 10-12 minutes or until the tops are turning golden brown.
Wow, I haven’t downloaded pictures from my phone or posted on the blog in 3 months. What happened?!!
I suppose there are plenty of explanations–life happened, work and church and school and family and whatever else. The kids are bigger, they aren’t here doing cute stuff every 5 minutes all day long, and there are so many good things to spend time on.
However, for my faithful followers there are still some fun photos and seasonal events to share. I’ll try to get caught up and break the silence so it isn’t so daunting to post over the summer!
Here is Catching-Up #1–Easter pics. I’m not sure they need much explanation, they are what they are!
Get ready to fall in love…
Katya had the chance to go with her Sunday school teacher to see a litter of the sweetest, fluffiest Golden Retrievers ever!! She was so thrilled, and had a wonderful time soaking in the puppy wonderfulness.
As if that wasn’t enough to fill her nearly-9-year-old girl heart, the dog breeder also let her visit the horse and hold the Ragdoll cat.
Thanks to her teacher for arranging this special outing, and to the dog breeder for filling this little girl’s love bucket! (Can you tell that these photos just make my heart happy?!)
Here is the staff lunch menu for this month. I missed having it in December and January, so it is nice to be back!
Caesar Salad with homemade dressing and homemade croutons from The Food Lab, my new favorite cookbook
Cara Cara Orange Slices
Raspberry Chocolate Chip Squares
Cherry Pie Bars
Lasagna soup is a crowd pleaser! The delicious flavors of lasagna are all here, without the hard work and long baking time. It also makes good leftovers, and as the noodles soak up the broth the mixture gets more and more like the texture of actual lasagna. I often serve it for staff lunch.
This easy and satisfying soup might even be better than regular lasagna. It is certainly something I look forward to eating!
Heat 1 Tbsp. olive oil in soup pot over medium high heat. Add beef or sausage and diced onions. Season with salt and pepper to taste. Cook, stirring occasionally until browned. At the end of the cooking time, stir in minced garlic to saute.
When the meat is well browned, add chicken broth, diced tomatoes, crushed tomatoes, and herbs. Bring to a simmer, cover, and cook at medium-low for 20 minutes.
While soup simmers, mix mozzarella cheese, Parmesan cheese, ricotta cheese, and parsley together in a mixing bowl. Set aside until serving time.
When serving time is about 15-20 minutes away, put lasagna noodle pieces into the pot. Cook until noodles are tender, adding additional broth or water if needed. Adjust seasonings as desired.
To serve, ladle soup into bowls. Top each bowl with a spoonful of the cheese mixture. Stir the cheese into the soup as you eat it to make everything melt together. Yum!