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The Silver Spoon Cookbook – Torta Di Ricotta (Ricotta Cake)

15 Oct

Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!

Ingredients
Sweet butter, for greasing
4 eggs
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder

Instructions
Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!

-M

Fall Recipe! Delicious Pumpkin Cake

28 Sep

Hi everyone! Happy fall! I wanted to re-post/re-share my pumpkin cake recipe. I have made this in the past with cupcakes but it comes out equally delicious as a cake. I highly recommend trying it!

Pumpkin Cake

Ingredients
4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting

Directions
Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into greased cake pan and bake about 30 minutes or until toothpick comes out clean. Frost with cream cheese frosting, decorate to your liking and serve!

xo!

-M

Apple Cheesecake Bars

19 Aug

Some eat to live, I live to eat. You know when you bite into something that’s SO good you can’t help but say “Oh my gaddddd” or “mmmmmmm” or literally any other comment during that moment of pure bliss? This is it. The most amazing dessert for those who love a sweet cheesecake, apple pie filling, and a delicious bottom crust. I had apple pie filling in my pantry and in an effort to use it, I decided to just put it on top of my cheesecake recipe. The results? Try it for yourself!

Apple Cheesecake Bars

Ingredients
Bottom Crust:
2 cups flour
1/2 cup brown sugar
2 sticks of butter, soft at room temp and cut into small chunks
Cheesecake:
2 8 oz packets of Philadelphia Cream Cheese
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 dash of ground cinnamon + few sprinkles for topping
Apple topping is 1 jar of apple pie comstock/preserves

Instructions
Preheat the oven to 350 degrees. Lightly dust a 9×13″ pan with flour or baking spray. In a medium bowl, combine crust toppings and use your fingers to combine flour, sugar, and butter until crumbly. Be patient and keep working at it until it gets the right consistency. Try to break apart pieces of butter if there are any large chunks. Press evenly until the bottom of the pan and bake for 20 minutes or until lightly browned. Meanwhile, mix to combine cream cheese packets, sugar, 2 eggs, vanilla extract and cinnamon. Place into fridge for 20-30 minutes to set while the crust is baking. Once done, pour over crust and distribute evenly. Top with apple topping and spread out. Sprinkle the top with a little bit of ground cinnamon and bake for 45 minutes or until the middle is no longer jiggly. Allow to cool, cut and serve. Enjoy!

-M

Oreo Stuffed Chocolate Chip Cookies

11 Aug

Oreo’s stuffed in a chocolate chip cookie? Everything about this sounds amazing. And they really are. One bite and its easy to fall in love. Crunchy on the outside but moist inside, decadent, and chocolatey. YUM! These are also so easy to make. You can actually get away with only having one per day since they are so big! One a day is definitely enough.. ok maybe two 🙂

PS I brought grandmother some of these and she called them pregnant cookies. I laughed way too hard at this!

Picky Palate’s Oreo Stuffed Chocolate Chip Cookies

Ingredients
2 sticks of butter, softened
3/4 cup brown sugar
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 1/2 cups of all purpose flour
1 tsp salt
1 tsp baking soda
10 oz bag of milk chocolate chips
1 bag of Oreo cookies (she used double stuff)

Instructions
Preheat the oven to 350 degrees. In a mixer, cream softened butter and both sugars until well combined. Add in eggs and vanilla until well combined. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal the edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a cookie sheet with parchment paper and bake cookies 9-13 minutes or until cookies are golden brown. These things are HUGE! Enjoy!

-M

Gluten Free Blueberry Upside Down Cake

28 Jul

This cake is SO easy to make. Seriously – it’s like one of those cakes that your grandmother makes when she has 20 minutes to whip something up before you get there and then you’re impressed by her magic ability to always have amazing dessert. My great grandma always used to have amazing desserts but she took like 5 hours to make them before we got there (OMG you should see her recipe book… it calls for like 10 eggs per cake… no joke, crazy!)

If you want the non gluten free version, click here for Linda’s recipe!

Gluten Free Blueberry Upside Down Cake

Ingredients
1/4 cup butter, melted
1/2 cup brown sugar
2 cups of fresh blueberries
1 box of gluten free yellow cake mix (plus ingredients)
-Mine called for eggs, butter, vanilla extract, and water
1 tsp of almond extract

Instructions
Preheat the oven to 350 degrees. In a round 9″ cake pan or 9×13 square pan, coat the bottom of the dish with 1/4 cup melted butter. Sprinkle brown sugar and blueberries around and even out on top of the butter (this will create the topping and the blueberries will bubble in the oven and caramelize). Mix cake mix per package instructions and mix in almond extract to finish. Spread the batter evenly over the blueberries. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Let it rest for 20 minutes and then flip the pan over in a cake stand or serving platter. Serve warm or cold or with ice cream and enjoy. YUM!

-M