Red, White & Blue Ricotta Cake

I found this on a YouTube video, in metric measures. It incorporates much of what I like in baked goods: not too sweet, fruit added -- in this case, cranberry and blueberry, an uncommon combo -- and lemon zest. I suspected the large amount of ricotta plus the yogurt or sour cream would give it the taste of a Danish, and yum. I was right!

Bake one larger, flatter cake in a spring form, and one smaller. A bundt pan would be fine, too. The picture is the mini-cake I baked for Eyal and Nadav. When I come to take care of Noa, I make sure there's a treat for the boys when they get home from school. You can't see the blueberries, which are the lower layer.

2 eggs

1/2 c sugar

Lemon zest

1/2 c natural yogurt (I used sour cream and that was fine, too)

1/3 c sunflower oil

1 1/2 c flour (can be half Whole Wheat)

1/2 t. salt

Scant T baking powder - seems like a lot but it came out fine

1/2 c blueberries 

 

Topping: 

1 c. ricotta - 8 oz

1 t. vanilla 

1/4 c sugar 

1 egg

1 T coconut

1/4 c cranberries, currants, or raspberries

Powdered sugar when you serve it.

 

350 / 30 min.

In a large bowl, whisk the eggs, sugar, and lemon zest. 

Add and whisk the yogurt, oil, flour(s) and baking powder.

Pour it in the greased baking pans, and add the blueberries. No need to mix, as they sink.

Mix the topping ingredients, holding the red berries. Place dollops of the ricotta mixture on the surface. If it touches, fine, but the original recipe doesn't spread it, they drop it on. Add the cranberries last in the open areas.

Bake about 30 minutes until golden brown. Dust with powdered sugar when you serve it.

This is a nice breakfast cake. Not very desserty.

 

https://www.youtube.com/watch?v=6l8IiRxkr8Y

Peanut Butter Cookies

I have baked peanut butter cookies exactly three times. I once made them when Dick and Rochelle visited, and Dick ate them with such gusto that it made a big impression. When I went to visit when Ram was a baby, I baked them to bring with me (though with SunButter), and Thaer liked them so much they were gone in an evening. I just went for Dick's 80th and Ram's 2nd birthdays, and you guessed it. I brought them peanut butter cookies.

I took two to Eyal and Nadav before my trip, so they could taste test, and they gave them big 👍👍.

1 1/3 c flour
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, softened to room temperature
1/2 c packed light or dark brown sugar,
1/4 c regular sugar + [1/2 c. sugar for rolling later]
1 egg
3/4 c creamy peanut butter (spray the measuring cup first!)
1 t vanilla

In a medium bowl, whisk the flour, baking soda, and salt.

In a mixer, or a large bowl with a hand beater, beat the butter for 1 minute on high til creamy. Add in the sugars until incorporated, about 2 minutes. Add in the egg. Add the peanut butter and vanilla until mixed.

Add the dry ingredients and beat until combined. Dough is creamy and soft. Chill the cookie dough for an hour or two, or up to a few days.

Heat oven to 350. This will fill two greased cookie tins.

Put the extra 1/2 c sugar in a bowl. Roll each cookie, a scant tablespoon (think, large grape) in the sugar, and put ot on the tin, leaving space for expanding during baking. Using a fork, make criss-cross tops. 

Bake for 10-12 minutes until edges are set and browned. 

Cool for about five minutes before removing with a spatula onto a cooling rack.

This is from Sally's Baking Addiction.