Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies

Makes 22-25 medium size cookies

1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.
Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Recipe comes from http://lakocinera.blogspot.com/2010/10/ricotta-chocolate-chip-cookies.html

Banana Ricotta Pancakes

Banana Ricotta Pancakes

You can make then in the evening and warm up a little bit in the morning. they are so good.

1 cup all-purpose flour (I used 1 1/3 cups flour)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk ricotta
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 small ripe banana, mashed

1. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.

2. Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.

3. Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.

Блинчики с сыром рикотта и бананом

1 чашка муки (я использовала 1 1/3 чашки муки)
2 столовые ложки сахара
2 чайные ложки разрыхлителя
1/2 соли
1 чашка сыра рикотты
1 яйцо
1/2 чашки молока
2 столовые ложки сливочного масла, растопленного
1 чайная ложка ванильного экстракта
1 небольшой банан, разнятым до состояния пюре.

Перемешать муку, сахар, разрыхлитель и соль в небольшой посуде. В большой посуде смешать рикотту, яйцо, молоко, масло, ванильный экстракт и банан. Добавить мучную смесь и все хорошхо перемешать.

Нагреть сковороду. Пожарить блинчики до ярко жолотистого цвета на каждой стороне. Подать теплыми.

Recipe comes from http://www.myrecipes.com/recipe/ricotta-banana-pancakes

Weekdays banana bread

Weekdays banana bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Кекс с бананами

1 2/3 чашки муки
1 чайная ложка соды
1/4 чайной ложки молотой корицы
12 чайной ложки соли
1 чашкa + 2 столовые ложки сахара
2 яйца
1/2 чашки подсолнечного масла
3 1/2 банана, измельченного в пюре
2 столовые ложки сметаны
1 чайная ложка ванильного экстракта
2/3 чашки мелко нарезанных грецких орехов.

Нареть духовку до 350Ф. Положить пергаментную бумагу на дно формочки для выпечки.
в отдельной посуде смешать муку, соду, корицу и соль. В дугой посуде взбить яйца с сахаром (10 минут). Добавить масло, банановое пюре, сметану и ванильный экстракт. Все перемешать. Добавить мучную смесь и орехи. Вылить тесто в форму и печь 45-60 минут.

Recipe courtesy of Chef Joanne Chang of Flour Bakery in Boston

Chewy rugelach with walnut filling

Chewy rugelach with walnut filling

Makes 24 medium size pastries.

Dough

2 cups all-purpose flour
1/2 teaspoon salt
2/3 teaspoon baking soda
1 teaspoon sugar
1 cup buttermilk
1 cup pepper jack cheese or mozarella grated on small grating side of a box

Filling (from  "Eating the Bible" by Reva Rossner)

1 & 1/4 cups (300gramm) ground nuts (walnuts, peacans or almonds)
1/3 cup sugar
Pinch of salt
1 Tablespoon meted butter or margarine
2 Tablespoons water
1 Tablespoons maple syrup (I took honey)

Egg wash
1 egg, lightly beaten

Preheat the oven to 350 degrees F.

Mix together flour, salt, baking soda and sugar. In a separate bowl combine buttermilk and cheese. Add flour mixture to cheese mixture and form a dough.

Make a filling combining all ingridients together,

Divide dough and filling in 3 equal parts. On a well-floured board, roll each part of dough into a 9-inch circle. Spread one part of filling on each circle. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.Brush each cookie with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Рогалики с ореховой начинкой.

Тесто:

1 чашка кефира
1 чашка тертого сыра на мелкой терке
0,5 чайной ложки соли
2/3 чайной ложки соды
1 чайная ложка сахара
2 стакана муки


Начинка:

1 + 1/4 чашки (300 грамм) перемолотых грецких орех
1/2 чашки сахара
Щепотка соли
1 столовая ложка расплавленного сливочного масла или маргарина
2 столовых ложки воды
1 столовая ложка кленового сиропа или меда

1 яйцо для помазки.

Нагреть духовку до 350Ф.

Приготовить тесто и начинку. Разделить тесто и начинку на 3 равных части. Раскатать каждую часть в круг и смазать одной порцией начинку. Свернуть рогалики, вылоижть на деко и помазать яйцом. По желанию посыпать сахаром. Печь 15-20 минут. Вынуть из духовки и дать остыть.

Avocado and cilantro mayonnaise sauce

Today I want to try new sauce. It looks like this sauce can be good with vegetables, fish and meat.

Avocado and cilantro mayonnaise sauce

    ~1/2 cup mayonnaise, can also use sour cream or yogurt
    1 ripe avocado
    1 small bunch of cilantro, leaves only and lightly chopped
    1 garlic clove, crushed
    2 tablespoons of lime juice
    2-3 tablespoons of Tabasco Green Jalapeño sauce, adjust more or less depending on your spice level preference ( I took 1/2 of fresh Jalapeño)
    Salt to taste

    Combine all the ingredients in a small food processor or blender, you can start with a small amount of the Tabasco Green Jalapeño sauce and then add more after blending.
    Blend or mix until you have a smooth sauce. Taste and adjust the amount of hot sauce as desired.
    The sauce can be made ahead of time and refrigerated until ready to serve.

Соус с авокадо и петрушки

~1.2 чашки майонеза (можно использовать йогурт или сметану)
1 спелое авокадо, очистить от кожицы и коточки
1 маленький пучок петрушки (только зеленые листья)
1 зубец чеснока, очищенного
2 столовые ложки сока лайма или лимона
2-3 столовые ложки Tabasco Green Jalapeño соуса (я использовала 1.2 свежего перца   Jalapeño)
Соль по вкусу

Все ингридиенты положить в чашки кухонного комбайна и прокрутить получения однородной массы. Если у вас есть Tabasco Green Jalapeño соус, то сначала положите 2 столовые ложки крепкого соуса. Если Вы хотите более крепкий соус, добавьте больше соуса в конце.



Recipe comes from http://laylita.com/recipes/2014/12/19/avocado-cilantro-mayonnaise-sauce/

Zucchini corn bread

Zucchini corn bread

It goes with honey and tea very well. I enjoy every bite, especially in the evening. I will be breaking fast with a very good treat.

1 & 1/2 small zucchini, coarsely shredded (1 cup)
1 cup low-fat buttermilk
1 (8-ounce) can creamed corn
1/2 cup shredded extra-sharp cheddar cheese
2 large eggs, room temperature
3 tablespoons sugar
1 tablespoon butter, melted
1 & 1/2 teaspoon salt
1 & 1/4 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 baking soda
Dash cayenne pepper
For sweeter verson Add 1/2 cup plumped raisins

Combine zucchini, buttermilk, creamed corn, cheese, eggs, sugar, butter, salt, and cayenne in a large bowl, using a woodden spoon. Toss together the cornmeal, flour, baking powder, baking soda in another bowl. Mix zucchini mixture with flour mixture.

Heat the skilled until very hot, remove from the heat. Scrape the batter into skillet and even the top with spatula. Bake until lightly browned around the edges and toothpick inserted into the center comes out clean, about 25 minutes. use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. let cool at lesat 10 minutes. Cut into 12 wedges, and serve warm or at room temperature.

I found the recipe at Weightwatchers 50th anniversary cookbook and modified to be sweeter.

Summer layered tuna salad

Summer layered tuna salad

Make 2 medium servings.

1/3 cup cooked rice
1 can (5oz) tuna in water, well-drained
1 medium cucumber, peeled and grated on large grating side of a box grater
1 small red onion, finely chopped
fresh juice of 1/2 lemon
1/4 cup pepper jack cheese grated on small grating side of a box grater (you can use any favorite cheese)
1 hard-boiled egg (white and yellow separated)

Salt and mayonnaise to taste.

Mix red onion and lemon juice and let stand in a small bowl for 10-15 minutes.

Mix 2 teaspoons mayonnaise with rice and layer mixture on a bottom of the plate. Place tuna over. Sprinkle with salt and spread a teaspoon of mayo over the tuna.  Sprinkle cucumber with salt, mix and layer on a top of tuna. Spread a teaspoon of mayonnaise over the cucumber. Drain onion and layer over cucumber. Sprinkle with cheese and spread mayo again.

Grate white part of the hard-boiled egg  on small grating side of a box grater and place on a top of cheese, sprinkle with salt and spread with mayo. Grate yellow part of the egg  on small holes of grater and sprinkle on a top of salad. Keep at room temperature for 1 hour and 2 hours in refrigerator before serving.  It's quite good on next day.

Летний слоеный салат из тунца.

На 2 порции

1/2 чашки сваренного риса
1 консервная баночка (150 грамм) тунца в воде,  воду отжать
1 средний свежий огурец, очищенный и натертый на крупной терке
1 маленькая луковица красного лука, мелко нарезанного
сок из половины лимона
1/4 чашки сыра, натертого на маленькой терке
1 круто-сваренное яйцо, очищенное, белок отделить от желтка

Соль и майонез по вкусу

положить лук в лимонный сок и оставить на 10-15 минут.

Смешать 2 чайные ложки майонеза с рисом и уложить на дно блюда. Затем выложить тунец, посыпать солью и помазать майонезом. Посыпать огурец солью и выложить на тунец, помазать майонезом. Отцедить лук и выложить на огурец, промазать майонезом. Посыпать сыром и натертым на мелкой терке белком, помазать майонезом и посыпать натертым желтком. Оставить при комнатной температуре на 1 час, поставить в холодильник на 2 часа перед подачей. Очень хорош на следующей день.

Idea of recipe comes from http://vk.com/vtarelke?w=wall-4806561_407660

Sugar Free honey cake

I'm a fan of "Cook's Country" magazine. Last issue has a pretty decent honey cake recipe.  I'm trying to make a new recipe each year. So, this year I went for sugar-free honey cake from such good cooking magazine. The internal textture of the cake is absolutely perfect.

Serves 12

2 & 1/2 cup all-purpose flour (I took 3 cups. Initially I used 2 & 1/2 cups and later added 1/2 cup more because the batter looked thin for me.)
1 & 1/4 teaspooon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup water
4 large eggs
1/4 cups + 2 tablespoon unsweetened apple sauce
1/4 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract
1 & 3/4 cups honey

Adjust oven to middle position and heat oven to 325 F. Heavenly spray 1-cup Bundt pan with baking spay with flour. Whisk flour, salt, baking powder, baking soda in large bowl. Whisk water, eggs, applesauce, oil, orange juice, and vanilla extract in separate bowl until combined. Whisk honey into egg mixture until fully combined.

Whisk honey mixture into flour mixture until combined. Scrape batter into prepared pan. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes, rotating pan halfway through baking.
Let cake cool in pan for 30 minutes, loosen cake from sides of pan and invert onto rack. let cool completely, about 2 hours. cooled cake can be wrapped at room temperature for up to 3 days.

My collections of Honey cakes.

1. Honey Cake from Marcy Goldman
2. Banana-Honey cake with Vodka glaze
3. Honey Yorgut Loaf
4. Classic Honey cake from "Joy of Cooking"
5. Honey Carrot Raisin Loaf
6. Walnut, dry fruits & honey cake
7. Applesauce Honey Cake from Martha Stewart