Coconut Lime Ricotta Cookies

Coconut Lime Ricotta Cookies
Yields 2 1/4 dozen (25 cookies)

2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter softened
1 cup granulated sugar
1 large egg
7.5 oz Ricotta cheese, whole fat or low fat (this is 1/2 cup + 1/3 cup if you don't have a scale)
3 Tbsp coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
1 tsp lime zest
1 recipe Coconut Lime Glaze, recipe follows
1 cup toasted coconut (optional)

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. 

In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Stir in egg. Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated.

Form dough into 2 Tbsp balls each and and drop onto Silpat or parchment paper lined cookie sheets. Bake 15 - 16 minutes. Remove from oven and allow to cool  several minutes before transferring to a wire rack to cool. Cool 30 minutes then spoon a heaping 1/2 teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over cookie. Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired).

For a set glaze allow cookies to rest for about 1 1/2 - 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.
 

Coconut Lime Glaze

1 1/2 Tbsp coconut milk
1 1/2 Tbsp fresh lime juice
1/2 tsp coconut extract
1 tsp lime zest
1 1/2 cups powdered sugar
Combine all ingredients in a mixing bowl and whisk until well combine.

Recipe and photo source: Cooking Classy

Zephyr Pancakes

These are incredibly fluffy and delicious


Zephyr Pancakes


2 cups (8 1/2 ounces) all-purpose flour
2 1/2 tablespoons (1 3/4 ounces) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1 1/4 cups (10 ounces) heavy cream
1 1/4 cups (10 ounces) buttermilk
2 tablespoons (1 ounce) butter, melted
1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined – it’s okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Recipe and photo source:  Mels Kitchen Cafe

Tips for making pancakes:
Don't over mix the batter. Just fold until combined.
Once you flip the pancakes, do not press it down with the spatula!

Bars Fantastic

Summer has been busy and I have hardly had time to explore new recipes to share. I will keep working on finding new recipes and share them as they come.

Bars Fantastic

1 c. butter (room temperature)
¾ c. brown sugar
¼ c. sugar
2 eggs
1 t. vanilla
3 c. all purpose flour
¼ t. baking powder
1 t. baking soda
½ t. salt
½ c. white chocolate chips
1 c. semi sweet or milk chocolate chips 
14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
1 c. Heath bar chips
½ c. chopped walnuts

In medium bowl measure flour, baking powder, baking soda and salt, stir to mix and set aside. In a large bowl cream the butter, brown sugar and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the bottom of a well greased 9x13 pan. On a work surface place a piece of plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the dough slightly, cover with another piece of plastic wrap the same size as the first and flatten with your hands or use a rolling pin to make it to the size of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet chocolate chips, caramel pieces and heath chips on top of dough in the pan. Remove the top piece of plastic wrap from the second piece of dough and place that side on top of the heath bar chips. Slightly press the dough down and remove the second piece of plastic. Sprinkle nuts on top of dough and bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15 minutes then cut in 20 pieces. Serves 20.

Recipe and photo source: Studio 5