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Lemon Ricotta Cookies

Lemon Ricotta Cookies

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Lemon Ricotta Cookies

These are gourmet to the ‘t’!    Very tender, delectable, a smooth burst of lemon and always a favorite.    A very important component for these cookies, is to use fresh lemons. Purchase lemons that smell  fresh  and the skin is yellow for best results.

 

Lemon Ricotta Cookies

Ingredients:

Cookies:

2 ½ cups flour

1 tsp.baking powder

1 tsp. salt

1 stick butter, softened

2 cups sugar

2 eggs

15-16 oz. whole milk ricotta cheese

3 Tbl. fresh lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 – 3 ½ Tbl. fresh lemon juice

1/2 tsp. vanilla

1 lemon, zested

1/2 – 3 tsp. water, use as needed to thin to desired consistency

Directions:

Preheat oven to 350 degrees. Prepare the lemon. First wash and rinse thoroughly.Ricotta Lemon Cookies

Roll the lemon on the counter which will make it release more juice.Ricotta Lemon Cookies

Grate the outside of the lemon, but use care to just scrape the top of the yellow. The white section is called a pith  and can make it bitter.Ricotta Lemon Cookies

Cut the lemon in half and juice the lemon with a fork or other kitchen tool into a strainer to catch the seeds.Ricotta Lemon Cookies

In a medium bowl combine the flour, baking powder and salt. Set aside. In a large bowl combine the butter and sugar. With an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incororporated.

Add the ricotta cheeseRicotta Lemon CookiesAdd in the lemon juice and lemon zest. Stir in the dry ingredients.Ricotta Lemon CookiesLine 2 baking sheets with parchment paper. Spoon the dough (about 1 1/2 Tbl. for each cookie) onto the baking sheets.Add in the lemon juice and lemon zest.Lemon Ricotta CookiesBake for 15 minutes, until slightly golden at the edges and when you lightly touch them, they spring back.Lemon Ricotta Cookies


Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Put cooling racks over pieces of waxed paper. Remove cookies from baking sheet and place on cooling rack. Do this until all the cookies are baked. When all the cookies are baked, prepare glaze. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.Lemon Ricotta Cookies

Spoon about ½ tsp. onto each cookie and use the back of the spoon to gently spread.Lemon Ricotta Cookies

Allow the glaze harden for 30-60 min. Store in an air-tight container. Ricotta Lemon Cookies

Copyright, Recipe by foodnetwork, slightly adapted by Carrie Groneman, A Mother’s Shadow, 2014

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Tasty Lemon Cake Flan

Easy Lemon Cake-Flan

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Tasty Lemon Cake Flan

Tasty Lemon Cake Flan

My book club has some extraordinary gals, but they are also fabulous cooks!  Missy Cox is one of them!  She made this scrumptious dessert that was titled a cake, but really seemed more of a flan. 

Missy took it up a notch by adding Turbinado, also known as raw sugar, to the top to give it a wonderful texture and crunch when you bite into the creamy lemon soft dessert.  

She also sprinkled lemon zest over it all to add a bit of tang to the sweet creamy and velvety cake-flan.  I hope you will give this a try and see which you think it is…a cake or a flan.  Thank you Missy for sharing this recipe with us.

 

 

Easy Lemon Cake-Flan

Ingredients:

4 Tbl. butter, at room temperature

1 cup sugar

3 eggs, separated

1/3 cup  flour

3/4 whole milk

1/3 cup lemon juice

Optional:  Turbinado (raw sugar) and lemon zest


Directions:

Preheat oven to 400 degrees.

Butter a shallow square 2 – 2.5 quart baking dish.Tasty Lemon Cake Flan

Using an electric mixer, beat the butter, sugar, egg yolks (whites are reserved)Tasty Lemon Cake Flan

Until light and fluffy; for approximately 3 minutes.

Tasty Lemon Cake Flan

Mix in flour, then the milk and lemon juice.Tasty Lemon Cake Flan

Beat well.Tasty Lemon Cake Flan

In a separate bowl, with clean beaters, beat the egg whites until still peaks form, about 3 minutes.Tasty Lemon Cake Flan

Stir about one third of the whites into the egg and flour mixture, then fold in the remaining whites.Tasty Lemon Cake Flan

Gently continue folding/stirring until combined.   Tasty Lemon Cake Flan

Pour into the buttered dish.

 

In a larger dish that the batter filled dish will fit into, pour in enough water that the smaller batter filled dish, the water comes up about one-third of the way up the side of the outside of the dish. 

Tasty Lemon Cake Flan

Place the batter filled dish inside the water dish.  Make sure the water cannot get into the batter.

Tasty Lemon Cake Flan

Bake for 20-30 minutes, or until the top is golden brown and toothpick comes out almost clean.

Tasty Lemon Cake Flan

Allow to cool.


Wash and dry the lemon if using.

Using a grater on the finest hole and scrape off only the thin outer layer of the deep yellow. 

Do not grate the white of the lemon or it will be bitter.

Tasty Lemon Cake Flan

Sprinkle the top with  Turbinado (raw) sugar and lemon zest. 

Serve or chill.  Keep in the refrigerator.

Tasty Lemon Cake Flan

Recipe adapted from recipe in Woman’s Day magazine by Missy Peterson Cox, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

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White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

 

These White Chocolate Lemon Cookies are sweet and sassy, just like a perfect lemon cookie should be!   

This recipe is so easy because you begin with a cake mix.  Add in a few fresh ingredients and these little treasures are sure to be a favorite.

Soft, wonderful, a fabulous blend of tart, just the right amount of sweet, combined with white chocolate morsels – simply fabulous!




WHITE CHOCOLATE LEMON COOKIES

Ingredients:

2 boxes of lemon cake mix

1 cup butter (2 sticks), melted

2 eggs

1 Tbl. fresh lemon juice

12 oz. package white chocolate chips

½ tsp. shortening

Powdered sugar

 




Directions:

Preheat oven to 350 degrees.

Melt the butter.

Pour both of the dry (unprepared) cake mixes into a large mixing bowl.

Add in the melted butter and eggs. 

Squeeze lemon juice and add into the batter.

Mix until combined.

Take out ½ cup of the white chocolate chips.

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

Add in the rest of the chips into the cookie batter and combine well.

Using a small scoop – I used a tablespoon to measure – roll dough into about  1  1/2” balls.White Chocolate Lemon CookiePlace on prepared cookie sheet.

Bake for 8 minutes; tops will crack.

Be careful not to over bake.

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

Take the cookies out of the oven and allow to sit on the pan for 2 minutes.Transfer to a wire rack to finish cooking completely.




For the glaze:

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

Melt the reserved ½ cup of white chocolate chips and the ½ tsp. shortening in a microwavable bowl for 30 seconds

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

Do not overcook or the chocolate will become chalky and unusable.

Stir, repeat for 20 seconds until chips are melted and smooth texture.

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

White Chocolate Lemon Cookie

White Chocolate Lemon Cookies

Drizzle the melted chocolate over the cookies.Then dust with powdered sugar.




OPTIONAL: Mix in all the chocolate chips, when they are cooked and cooled dust with powdered sugar OR leave as they are.

Adapted slightly from recipe by: www.jamiecooksitup.blogspot.com  Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018 

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Tres Leches Cake

Easy Tres Leches Cake

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Tres Leches Cake

Tres Leches Cake

This is a wonderful easy south-of-the-boarder inspired dessert.  My friend Melynda who, along with her husband, also does a Sunday dinner at their home.  She served this and then gave me the recipe for our 2nd Sunday dinner.  This recipe lends itself to being doubled so you can use whole cans of milk.  Make in 9×13″ pan for thick pieces or in a larger pan to stretch it a bit.


Easy Tres Leches Cake

Ingredients:

1 yellow cake mix  
2/3 cup whole milk
7 oz.  (1/2 of a 14 oz. can) sweetened, condensed milk
6 oz. (1/2 of a 12 oz. can) evaporated milk

 

Topping:

2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
cinnamon or nutmeg for garnish, optional

 

Directions:
Bake the cake according to the package on the back of the box. Bake in a 9×13″ baking pan or larger depending on the thickness and desired serving pieces.

Allow the cake to cool completely.

Using a skewer or a fork, poke holes in the cake about 1/2″ to 1″ holes apart from each other.Tres Leches Cake 1



In a measuring cup with a spout for pouring, mix the whole milk, sweetened condensed milk and evaporated milk very well, to ensure all the ingredients are thoroughly combined.

Pour the milks evenly over the top of the cake. 

Let the cake sit while preparing the topping.Tres Leches Cake 2For the topping:

Mix the whipping cream, powdered sugar and vanilla until medium stiff peaks form.Tres Leches Cake 3



Spread the whipped cream evenly over the cake.Tres Leches Cake 4Lightly sprinkle with the cinnamon or nutmeg if desired.Tres Leches Cake 5Allow the cake to sit in the refrigerator to chill and for the milk to soak in, for approximately 2 hours before serving. 

Serve the cake the same day, as sitting overnight will allow the whipped cream to break down and the cake to become too soggy.

Thank you Melynda!
Recipe by Carrie Groneman adapted from Melynda’s Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Crusted Chicken with Honey and Almond

Honey Almond Crusted Chicken

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Crusted Chicken with Honey and Almond

Honey Almond Crusted Chicken

This chicken is amazingly moist and baked to perfection.   Nicely coated with a bit of crunch from panko crumbs and sweet almonds, which results in a burst of toasted flavor.  Delectably chic with a spoon of pesto sauce drizzled over the top.  Try it paired with my light and delightful pasta with lemon and parmesan.  Click HERE for the recipe for the fabulous Lemon Pasta.




Honey Almond Crusted Chicken & Pesto Sauce

Ingredients:

4 boneless, skinless chicken breasts, trimmed of excess fat (pound to even thickness if needed)

1/2 tsp. salt

6 oz. (3/4 cup) honey roasted almonds

4 Tbl. butter (1/2 stick)

1-2 medium shallots, minced

1 cup Panko bread crumbs (do not use regular bread crumbs, they will not produce the crispy crust desired)

2 tsp. lemon zest

1 tsp. dried thyme leaves

3 large eggs

2 tsp. Dijon mustard

1/2 tsp. Montreal steak seasoning

1/4 tsp. hot sauce

1 cup flourHoney Almond Crusted Chicken 1




Directions:

Place one rack in oven to lowest position, pre-heat oven to 350 oven degrees.

Line a jelly roll pan or cookie sheet with sides with foil. Place a cooking/wire rack inside the pan.Honey Almond Crusted Chicken 2Rough chop the nuts Honey Almond Crusted Chicken 3In a fry pan, melt butter over medium-high heat swirling the pan, cook until the butter turns brown, but do not burn it.

When it is brown, add in the shallot and cook until it is brown. Again, do not burn.Honey Almond Crusted Chicken 4Turn the heat down to medium-low and add in the panko crumbs and the chopped nuts. Cook, stirring frequently, until golden brown, about 10-12 minutes.

Zest the lemon by grating it on a fine grater, careful not to grate into the white pith, or it will be bitter instead of just flavorful.Honey Almond Crusted Chicken 5




Transfer the panko-nut mixture to a plate or shallow bowl. Add in the lemon zest and thyme; mix thoroughly.

In a second shallow bowl beat well the eggs, mustard, hot sauce and steak seasoning.

Put the flour in a third separate shallow bowl or plate.

To each chicken breast, poke 4-5 times with a fork and pat dry with paper towels. Honey Almond Crusted Chicken 6

Honey Almond Crusted Chicken 7Working with one piece of chicken at a time, dredge the breast first in flour, shaking off excess.Honey Almond Crusted Chicken 8Dip the chicken breast in egg mixture, allowing excess to drip off.Honey Almond Crusted Chicken 9

Honey Almond Crusted Chicken 10




Set the chicken in the panko-nut mixture.  Roll the chicken in the panko-nut mixture to cover all sides of the chicken and press gently to adhere crumbs.Honey Almond Crusted Chicken 11Set the crumb crusted chicken on the wire rack. Repeat with remaining chicken breasts.Honey Almond Crusted Chicken 12Bake chicken for 20-25 minutes, or until interior temperature is 160 degrees, and juices run clear.Honey Almond Crusted Chicken 13When cooked through, allow to sit for 5 minutes before serving.

Serve alone or with Pesto Sauce.

Carrie Groneman’s recipe adapted from America’s Test Kitchen


PESTO SAUCE

Ingredients:

1 package Knorr Pesto Sauce Mix (0.5 oz.)

1  1/4 cup half and halfHoney Almond Crusted Chicken 14Directions:

In a small saucepan, whisk together the Knorr Pesto Sauce Mix and the half and half.

Bring to a boil, stirring constantly.

Reduce the heat and simmer, stirring often, for 4-5 minutes, until thick.

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Lemon Pasta

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Lemon Pasta

Lemon Pasta

I came up with this quick, inexpensive side dish which will compliment meat or fish. You could even add in some cooked chicken, pork or shrimp, a bag of stir fry vegetables and you have a meal.  Make it with high fiber – high protein pasta and it is very healthy too!



Lemon Pasta

Ingredients:

8 oz. uncooked spaghetti

4 Tbl. Butter

1 tsp. garlic or 2 small-med. Shallots, minced

1/2 cup water

1/2 tsp. chicken boullion

1 large egg, beaten well

1/3 cup fresh parmesan, shredded

2-3 Tbl. fresh lemon juice, or to taste

2 tsp. lemon zest, or to taste

1/2 tsp. salt, or to taste



Directions:

Cook noodles in salted water according to package instructions. Drain and set aside.

Add butter to pasta pot; melt over medium low heat. Add in garlic or shallot and cook, stirring constantly for 3-5 minutes until golden brown, but n0t burnt.Lemon Pasta 1Remove pot from heat, add in the pasta, egg and cheese; toss well so egg coats pasta (this step cooks the egg).Lemon Pasta 2Add water, bouillon, lemon juice and zest; toss well.  Season with salt if desired.Lemon Pasta 3Stir gently, but combine all ingredients well. Serve warm.

Carrie Groneman’s recipe,  Copyright Carrie Groneman, A Mother’s Shadow, 2013

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