Everyone will love this Oreo Truffles (Snowballs) recipe! A fun and easy to make and visually appealing chocolate-y treat!
Source: Oreo Truffles (Snowballs) Recipe | Gimme Some Oven
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you’re going to love this traditional Italian dessert that’s also great served as a breakfast or brunch treat. Equipment
ITALIAN LEMON RICOTTA CAKE
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Source: ITALIAN LEMON RICOTTA CAKE
Lemon-Ricotta Pound Cake
- 3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups (6.75 oz | 196 g) cake flour (I use all-purpose)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
- 1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- zest of 1 to 2 lemons
- 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)
- Preheat the oven to 350ºF. Grease a 9-by-5-by-3-inch loaf pan (see notes above!) or 3 three mini loaf pans with butter (grease pans very well). In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Using a mixer, cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or 5 to 10 additional minutes — cover loosely with foil if top is getting too brown) for standard loaf pan and 40 to 45 minutes for mini pans. (Note: Times might vary dramatically depending on the type of pan you are using. If you are using Pyrex or Corningware or some other glass or ceramic loaf pan, the loaves might take an hour or an hour and 15 minutes to bake. If you notice the top browning too much before the cake is finished, cover it loosely with a sheet of aluminum foil.) Let cool in the pan for about 15 minutes, then run a knife around the edges of the pan(s) and transfer loaf/loaves to a rack to cool completely.
The best kind of love note.
Source: Strawberry Love Notes
This easy apple crisp is made the old fashioned way like Grandma used to make, and is perfect with a scoop of vanilla ice cream and salted caramel sauce!
Source: Old Fashioned Easy Apple Crisp – The Chunky Chef
Makes it’s own crust!
Source: Impossible Coconut Custard Pie
Sliced fresh apples tossed with cinnamon bake under a topping with oats, flour, brown sugar, and butter in this simple fall dessert idea.
Source: Apple Crisp with Oat Topping Recipe
Quick Southern Banana Pudding – Rich and creamy banana pudding topped with meringue. Ready in 30 minutes using an easy shortcut without sacrificing flavor!
Source: Quick Southern Banana Pudding | The Blond Cook
Every spoonful is so yummy, so creamy, with ripe bananas and Nilla Wafers, the fact that it’s low in fat never crosses your mind. A childhood fave and better than ever.
Source: Quick Banana Pudding Recipe
Hands down, The Best Sugar Cookie Recipe, we’ve ever tested! Learn How to Make Sugar Cookies that everyone will love. These little guys are light, pillowy, and packed with flavor. We’ve got a theme going on this week… Called The Best. I’m sharing tried-and-true recipes I’ve made dozens (even hundreds) of times, because I’ve never tasted anything better. Monday I posted the absolute best yeast roll recipe I’ve ever made, and today I’m sharing The BEST Sugar Cookie Recipe. This is the end-all of sugar cookies, friends. Better than your mom’s. Better than your grandma’s, may she rest in peace. Better than
Roll into balls .. I used muffins pans.. bake 12 minutes then poke down in middle while hot… let cookie cups cool ….then add lemon curd or pie filling. I made lemon curd…. add blueberries/ raspberries
Source: The Best Sugar Cookie Recipe