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Making chocolate ricotta muffins seemed like the perfect way to use a cup of leftover ricotta cheese, so this morning I did a search for some recipes. Molly Katzen’s chocolate ricotta muffins appeared most often during my search, and while they looked good, a few people complained they had low fat texture and weren’t very sweet. Given those reviews, I decided to make a couple of changes. First, I halved the batch thinking I’d get 6, I got about 8 big muffins.
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To celebrate “Culture Day” at Fuzz’s school, I spent the early part of the morning baking a variety of scones. Our culture was Welsh, but our scones were British style rather than Welsh, which are flatter, round, and traditionally cooked on a baking stone or hot surface. I was going to take a plug-in …
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This morning I made the Monster Marshmallow Cookies from Food Network Magazine. If you haven’t seen the recipe yet, it’s one of the most creative and imaginative contest winners I’ve seen this year. Interestingly, the category in which it won was not cookies, but rather Food Network Magazine’s “Secret Ingredient” contest where …
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Yesterday’s Irish Cream Cake was fun, but I wanted to create a scratch version and this is what I came up. Todd and I agreed it was better than the cake mix version, and even thought it’s scratch, it’s just as easy. The ingredients list seems long, but it’s mostly basic pantry items and the cake itself is a “stir-and-bake” variation on Black Magic Cake.
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This weekend I was organizing my St. Patrick’s Day recipes and came across the cake again. The post had no picture — just a recipe for the cake, and I felt a little sorry for it. “Poor recipe. You need a picture.” Besides, it sounded pretty good for a doctored cake mix cake, and I did have some Michael’s Irish Cream in the refrigerator.
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There are a few Golden Oreo Cupcake recipe out there, but this one is different because it makes a very small batch. For the base, I used a variation on an old Small Batch Baking recipe and for the icing I used cornstarch icing on one and made powdered sugar icing for the rest. If you need a quick cupcake fix and have some Golden Oreos around, maybe this recipe will come in handy. The kids around here loved these! I’m not sure they even noticed the little chunks of Oreo inside the cake, but they loved the big Golden Oreo sticking out of the middle of the frosting.
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So this recipe, which was passed down verbally by her father, is one Stephanie has been using on cupcakes for years, and while it’s similar to the other recipe it calls for a mixture of milk and cornstarch rather than milk and flour. It seemed a little smoother and fresher tasting than the icing made with flour — slick, buttery, and deeply vanilla. I still think I like powdered sugar frosting best, but if you’re looking for a less sweet icing or you just happen to be out of powdered sugar, this is another good alternative.
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This chocolate chunk cookie was recommended by a friend who loves the desserts at Harry’s Roadhouse in Santa Fe. While Harry’s coconut cream pie is her favorite, she pointed me towards their recipe for Chocolate Chunk Cookies.
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