Friday, February 8, 2013

Lemon Ricotta Pancakes with Blackberry Syrup

I am just a huge huge fan of these pancakes.  They're lemony and light and just oh so good. I love the flavor of the blackberry syrup.  It goes perfectly with these pancakes and just make the best breakfast EVAR.






Lemon Ricotta Pancakes with Blackberry Syrup


Yield: about 12 pancakes

Ingredients:

For the blackberry syrup:


  • About 2 cups blackberry juice (no seeds)
  • 1 cup sugar
  • ¼ cup flour
  • ½  teaspoon cinnamon 


For the pancakes:


  • 1 cup ricotta cheese
  • 1 cup 2% milk
  • 3 large eggs, separated
  • Zest and juice of 1 lemon
  • 1½ cups cake flour
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • ¼ cup sugar



Directions:

For the Syrup:


  • Combine all ingredients in a medium saucepan over over medium-high heat.  Cook, stirring constantly, until mixture comes to a boil.  Take off heat.  Set aside.  You can either serve warm, or allow to cool to room temperature.



Blackberry Syrup


For the Pancakes:


  • To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large bowl.  Whisk to combine.  Add in the cake flour, baking powder and salt and mix just until incorporated.  
  • In a  mixing bowl, beat the egg whites on medium-low speed until foamy.  Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.
  • Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated.  Add in the remaining egg whites and fold in gently until the mixture is smooth and light.






  • Heat a skillet over medium heat.  Using a ½ cup scoop, place batter on the surface, allowing it to cook until bubbles begin to form on the top surface.  I've noticed they don't appear as fast as on regular pancakes so be patient. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter.  Serve warm or if you have extras you can freeze them for another time.




Not the most beautiful of pancakes, but definitely the yummiest.



Recipe adapted from: Annie Eats



I hope you enjoy these! They make the perfect special occasion pancakes =)

Thursday, February 7, 2013

Creamy Apple Dip

This stuff is soooo good.  And so fast to boot.  4 simple ingredients and you're done! It was a particularly snacky night when I made this.  I'm glad I had lots of apples =)





Creamy Apple Dip




Ingredients You'll Need:


  • Apples (Your choice what kind but I like red the best)
  • 1 8oz cream cheese (room temperature)
  • 3/4 cup light brown sugar
  • 1/8 teaspoon apple pie spice
  • 1 teaspoon vanilla


Directions:

In a mixer beat cream cheese, brown sugar, vanilla, pie spice together until well combined.  It's thick and creamy and a little goes a long way =)


Enjoy! This stuff is sweet and delicious and the perfect snacking food!

Tuesday, February 5, 2013

Zesty Sausage And Pasta

If you like spicy food, this is the dish for you.  Or maybe I'm just a wimp, you'll have to find out for yourself.  But it seems whenever I use Rotel, even just a little it is so spicy lol.  It's got  a lot of stuff in it, and has such a vibrant flavor.  Plus, it didn't take a long time to make, so that really helped.  I used mini casserole dishes, adding to the cuteness of it =)  I love em! If anyone is curious, I found them at Wal-Mart in the housewares area.  If you don't have anything like that, feel free to use a 8x11 casserole dish. That should do the trick.





Zesty Sausage & Pasta


Ingredients You'll Need

  • 1 tbsp olive oil
  • 1 lb smoked sausage(I used Everyday Turkey Sausage)
  • 1.5 cups diced onion
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 (10 oz) can Rotel tomatoes and green chilies, Original
  • 1/2 cup half and half
  • 8 oz penne pasta
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper
  • 1 1/2 cup Monterey Jack cheese, shredded
  • Green onions



Directions:

  • Put olive oil in a skillet over medium high heat. Add sausage and onions, and garlic and cook until lightly browned. 
  • Add broth, Rotel, H&H, pasta, salt, and pepper and stir. Bring to a boil, cover skillet, and reduce heat to low. Simmer until pasta is tender, about 20 minutes.  
  • Preheat oven to 350 degrees F.
  • Remove skillet from heat and stir in 1 cup cheese. Once it's melted, divide pasta mixture among four mini casserole dishes (or into one 8x11 casserole dish) and place on a baking sheet.  Top with remaining cheese and sprinkle with green onions. 
  • Place in oven and cook about 5 minutes or until cheese is melted and bubbling.



Makes 4 servings.


Adapted from a recipe found on KevinandAmanda







I do hope you enjoy your meal as much as I enjoyed making it!


Linked up at Wicked Wednesdays, and Wednesday Extravaganza, Thursdays Treasures 

Monday, February 4, 2013

Lemon Swirl Cheesecake

I cannot stop thinking about this cheesecake.  It was lemony, it was cheesecakey, it was..it was... FANTASTIC!  I love this thing! We ate so much of it, it was gone in 1 day..and I wanted more ;)  It is relatively easy to make, it just takes a little patience.  If you're looking for the perfect Cheesecake recipe, look no further.







Lemon Swirl Cheesecake



Ingredients You'll Need:


For lemon curd:

1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup butter, cut into small pieces

For crust:

1 1/3 cups crushed graham cracker crumbs
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons melted butter

For filling:

3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

Directions on how to make the:


Lemon curd:


  • In a small saucepan over medium-low heat, whisk together lemon zest, juice, and eggs. Stir in butter and cook, stirring constantly, until curd thickens, about 5 minutes. 
  • Strain through fine mesh sieve and refrigerate, stirring occasionally, until completely cooled.  The reason you want to strain this, is sometimes if you overcook the curd the egg curdles, and no one wants yucky scrambled clumps in their curd.  Or at least, I know I don't.  


Crust:


  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.


Cheesecake:


  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd. Swirl gently with a knife. Top with remaining cheesecake batter and lemon curd, and repeat swirling. 
  • Bake in center of oven for 50-60 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Some may need to cook more than 50 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.




Adapted from foodess.com


I hope you enjoy it!



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