Brown Butter Snickerdoodles: Baked Sunday Mornings

 Who doesn't like a snickerdoodle?  Especially one made with brown butter

I was afraid when I saw the picture in the cookbook that these cookies would be rather cake-like.  But oh no!  These snickerdoodles are just as  
 I like ...chewy on the inside and a nice crisp crunch on the outside. The brown butter and brown sugar brought a wonderful richness
and nice depth of flavor.  I had a favorite go-to snickerdoodle recipe already but these just may takes it's place!  You can't eat just one!

Now isn't that a sexy lookin' snickerdoodle?

Nice one Baked!  Two thumbs up from me!

Recipe here

Next up for Baked is Pumpkin Cheesecake Bars...a nice Halloween treat:)

Orange Almond Ricotta Cheesecake: Baked Sunday Morning

I love a good cheesecake and as much as I like ricotta cheese I have never made a cheesecake using it.  This cheesecake reminds me of my Nana's ricotta pie and brought me back to my childhood and back into our kitchen with Nana cooking once again.  One of my most favorite places to be

There is a hint of orange and amaretto in this creamy, not overly sweet, creamy goodness.  I loved the crust but next time I think I will use amaretti cookies or biscotti instead of graham crackers.  I halved the recipe (I am getting good at that) so I wouldn't have a huge cheesecake hanging around.  Way, way too tempting!  And I did something else that I am quite proud of....I made my own ricotta! (see below) Everything was quite easy from making the ricotta to making the cheesecake!  Takes really no time at all.

Give it a try....you just might kiss that New York cheesecake bye bye!

So delicious....so old world....love it!

To get the recipe click here.

Next up is Brown Butter Snickerdoodles!  Can't wait!

Until then....

Mangia!

I have been wanting to try this for a long time now!  The process was actually very simple and fast.  I only made half of the cheesecake recipe so I only needed a half gallon of milk, 1 cup of cream and 6 tablespoons of lemon juice.  I used organic whole milk and organic cream and put that in a large pot and brought it to 180 degrees.  Do not let it boil!  It is then taken off the heat and lemon juice is added and almost immediately curds start to form.  You let that sit for 20-25 minutes and the curds are all on the top of the mixture the whey is a yellowish color underneath.  Your spoon off the curds and put them in a cheesecloth lined colander that is placed on a large pot.  Once the curds are all scooped out you let them sit for a minute or two and then gently gather up the cheesecloth and tie with a string or rubber band it at the top.  Then let it hang until the whey stops dripping.  I let my hang for about 2 hours but you can have a nice soft beautiful ricotta in about 30 minutes or so.  I don't think I will ever buy ricotta again! The texture is so creamy and it tastes far superior to anything you can buy at the store!

I used the tutorial below....

ABC: Double Chocolate Zucchini Bread

I am very late with this post, but I was busy with inventory at work when this was due.  So here it is....better late than never I suppose!

This month's Avid Bakers Challenge is Double Chocolate Zucchini Bread from King Arthur Flour!  I love the moistness that zucchini gives to a quick bread and this one was very moist and chocolaty.  It not only has cocoa powder it also has chocolate chips. I used coconut oil instead of vegetable oil but everything else was followed to the letter.  I couldn't wait for it to cool off all the way so I sliced off a piece while it was still warm.  So delicious!  Next time some toasted walnuts will be added in.

Ohhhh Yea!

So quick and easy...
there is no excuse not to try this while zucchini is bountiful!

Enjoy!

Double Chocolate Zucchini Bread

2 large eggs 1/3 cup honey 1/2 cup vegetable oil 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon espresso powder, optional 1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa 1 2/3 cups King Arthur Unbleached All-Purpose Flour 2 cups shredded, unpeeled zucchini, gently pressed 1 cup chocolate chips Directions 1) Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. 3) Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. 4) Stir in the zucchini and chocolate chips. 5) Pour the batter into the prepared pan. 6) Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips). 7) Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. 8) Cool completely before slicing; store well-wrapped, at room temperature. Yield: one 8 1/2" x 4 1/2" loaf.