Homemade Ricotta Cheese

Ricotta cheese is the best.  Unless you’ve been using the kind at the grocery store.  Ugg.  Please stop using that immediately, and give this a try!  If you don’t like it, you can go back to the store bought kind, and I won’t say a word!  To me, the store bought brands tend to be watery and grainy.  Nothing like homemade ricotta.

When I was a kid, we used to drive up to Colorado to visit my grandparents and stop at a goat farm on the way to pick up fresh goat cheese ricotta.  Which is the bees knees.  It’s so good, creamy and tangy –  and amazing slathered on a slice of toasted bread with a layer of jam on top.  It’s equally delicious mixed with herbs, cheese, and eggs to make a cheese filling for lasagna and ravioli.

After my grandmother passed away, our visits to Colorado have been fewer.  So I make my own cow’s milk ricotta (that’s amazing in it’s own right), and it’s so simple to do.  I think it has all the amazing qualities of the goat’s milk ricotta, it’s just not as tangy.

I like to serve this banana bread topped with homemade ricotta and fresh strawberries (shown above), but I never say no to toast with jam and ricotta either!  Both make for an amazing breakfast.

Homemade Ricotta Cheese Adapted from Ina Garten

4 cups whole milk

2 cups heavy cream

1 teaspoon coarse kosher salt

3 Tablespoons white wine vinegar (I like to use Prosecco vinegar)

Place a large sieve across a large bowl, and line it with cheesecloth (that has been dampened with water) – make sure to cut enough cheesecloth to hang over the bowl (it needs to be able to cover the top of the cheese in the sieve).

In a medium size stainless steel pot, add the milk, heavy cream, and salt.  Stir together, and cook on medium heat on the stove.  Continue to stir occasionally, until the milk mixture comes to a full boil.  Then pour in the white wine vinegar and stir.  Continue to boil the mixture for about 1 minute.

The milk should separate making very tiny curds.  Pour the milk mixture through the cheesecloth (set over a large bowl).  Pour out the whey mixture that collects in the bottom of your bowl, as needed (so it doesn’t overflow).  Let the cheese drain at room temperature for about 30 – 45 minutes.  Then, if you prefer a thicker ricotta, cover the top of the cheese with the overhanging cheesecloth and store the bowl (with sieve) in the refrigerator overnight to allow the cheese to continue draining.  This is how I prefer mine!  The next day, unmold the cheese and pack in a covered container to store in the refrigerator.

If you prefer a wetter, runnier cheese, feel free to spoon the cheese out of the sieve anytime after 30 – 45 minutes (once it reaches your desired consistency) and store it in a covered container in the refrigerator.

It’ll last stored this way in the refrigerator for 4-5 days.  Makes about 2 cups.  Recipe doubles easily!

Almond Butter Chocolate Chip Cookies

These cookies!  Oh my goodness, these cookies are so delicious!  I was initially attracted to them because they’re naturally gluten free, and filled with almonds and chocolate – two of my favorite things.

On the first day you bake them, they’re crispy on the edges and chewy in the center.  By the third day, they’ve softened up almost completely, and are more chewy than crispy.  Be sure to keep them in a covered container – the more air they’re subjected to, the sooner they lose their crispiness.

Either way, they’re delicious with a cold glass of milk, and they’re naturally gluten free.  Yay you!

This recipe makes 12 cookies if you use a #24 disher.

Almond Butter Chocolate Chip Cookies Adapted from Dessert for Two

4 Tablespoons unsalted butter, softened

1/2 teaspoon coarse kosher salt

3/4 cup dark brown sugar, packed

1/3 cup almond butter (I used Sam’s Choice Slow Roasted Creamy Almond Butter)

1 egg

1 teaspoon vanilla

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 cups almond flour (I used Bob’s Red Mill Superfine Almond Flour)

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees.  Line 2 baking pans with parchment – set aside.

In a medium bowl, beat together the first 4 ingredients until creamy, and fluffy – about 2-3 minutes.  Add in egg, vanilla, baking powder, and baking soda – beat until combined.

Add in the almond flour and beat until combined.  Stir in the chocolate chips.  Then using the #24 disher, scoop cookies onto parchment-lined baking sheets.

Bake for 18-20 minutes, or until golden brown – the longer they cook, the crispier the edges are.  Let cookies cool completely on the hot baking sheet – about 30 minutes.  When cool, store in a covered container for 3-4 days.

Enjoy!

Thick & Chewy Chocolate Chip Granola Bars

Ugg.  Processed food.  Why do we love you so much?!  Maybe it’s because all the chemicals make foods shelf stable so they last for an incredibly long time – sometimes years!  I mean, is it just me, or do raspberries seem to go bad like 3 days after buying them?!

That doesn’t seem to stop me though – I swear every single time I’m at Walmart, I make a detour to look at the raspberries, and smell them.  And if they’re beautiful, and they smell like a raspberry, I buy them.  I can’t help it.  I think my kids are starting to worry about me.

Thick & Chewy Chocolate Chip Granola Bars  Adapted from Rachael Ray

1/2 cup salted butter (or unsalted with 1/2 teaspoon coarse kosher salt)

1/2 cup light karo syrup, or clover honey

2/3 cup light brown sugar, packed

4 cups quick cooking oats

2 cups crispy rice cereal

1 teaspoon vanilla

1-1 1/2 cups mini chocolate chips

Prepare a 13 x 9 1/2 inch pan by lining it with foil and spraying the foil with nonstick spray.  Set aside.

In a large mixing bowl, stir together the oatmeal and rice cereal.  Set aside.

In a medium pot (on medium high heat), place the butter, karo syrup (or honey), and the brown sugar and stir the ingredients until it comes to a boil.  Then let the mixture cook for 2 minutes, take off the heat and stir in the vanilla.

Pour the butter mixture over the cereal mixture and stir until the cereal is evenly coated with the butter mixture.

Toss in about 1 cup of the mini chocolate chips – they will start to melt a bit.  But go ahead and spoon the mixture into the prepared pan.  Then spray the bottom of a flat glass (or measuring cup) to press the mixture down into the pan.  Then top the bars with the remaining 1/2 cup of mini chocolate chips, and tamp those down onto the cereal bars; spraying the bottom of the glass as needed to prevent anything from sticking.

Let the bars cool for 2-3 hours, or until the chocolate is no longer melted.  Then cut into bars, and store covered for about a week at room temperature.

Enjoy!

 

 

Oatmeal Chocolate Chip M&M Cookies – Naturally GF

If you are into gluten free baking, or if you’re just interested in a healthy-ish chocolate stuffed cookie – then these are for you!

They’re buttery, crispy on the edges, chewy in the middle, filled with wholesome oats, and chocolatey goodness.  I actually think they could pass for breakfast.  😉

In all honesty, my favorite chocolate chips cookies are still these, but when I’m in a hurry or just craving a healthier version, these are my go to.  Let me know if you try them!

Oatmeal Chocolate Chip M&M Cookies Adapted from Gourmet Holiday Magazine

Makes approx. 18 cookies

2 1/4 cup old-fashioned oats

1 Tablespoon cornstarch

1/2 teaspoon baking powder

1 stick of unsalted butter, slightly softened

1/3 cup sugar

1/3 cup light brown sugar, packed

1 egg

1 teaspoon vanilla

1/2 teaspoon coarse kosher salt

1 cup semisweet chocolate chips, or chocolate chunks

2/3 cup regular M&M’s

Preheat the oven to 375 degrees.

In a medium bowl, beat the butter with the sugars until fluffy.  Beat in the salt, baking powder, and vanilla until combined.  Beat in the egg.  Set aside.

In a food processor (I use my mini one for small jobs like this), add 1 1/4 cups of oats and the cornstarch, and grind until the oats are fine – about 30 seconds or so.  Stir the ground oats, plus the remaining 1 cup of regular oats, into the batter.

Add in the chocolate chips and the M&M’s – feel free to use more, or less, depending on your preference.  Stir until combined.

Using a 1 1/2 Tablespoon cookie dough scoop – scoop the cookie dough onto baking sheets lined with parchment.  Bake for 15-16 minutes, or until the cookies have spread and are brown around the edges.  I get 6 cookies onto an average sized baking sheet.

Let cool and enjoy!  These keep for about 4 days in a covered container at room temperature.

The Best Gluten Free Sugar Cookies

Confession time!  I haven’t had a sugar cookie in over 13 years!  I can’t believe I waited so long to make some.

These are fabulous, soft and buttery.  Perfect for sprinkles, or a dollop of frosting – and just in time for holiday baking!

The Best Gluten Free Sugar Cookies Adapted from Gluten Free Classic Snacks

2 cups Cup 4 Cup Gluten Free Flour

3/4 teaspoon baking powder

1/4 teaspoon coarse kosher salt

1/2 cup sugar

3 Tablespoons powdered sugar

1 stick of unsalted butter, at room temperature

1 egg

1/2 teaspoon vanilla extract

1 – 2 Tablespoons whole milk, only as needed to bring the dough together

Preheat the oven to 350 degrees, and line baking sheets with parchment.  Set aside.

In a food processor, place the flour, baking powder, salt, sugar, and powdered sugar – pulse until well combined.  Add in the butter and pulse until completely incorporated.

Add in the egg and vanilla and pulse until the dough comes together.  Add in a Tablespoon of milk at a time, pulsing until the dough comes together in a ball.

Scoop dough onto a sheet of parchment and flatten out a little with your hands.  Top the dough with another layer of parchment and roll the dough out (between the parchment) – about 1/4 inch thick.  Cut shapes and place the cut dough onto a prepared baking sheet.

Gather up the scraps of dough and reroll between parchment.  Continue making cut outs until all of the dough is used.  Add sprinkles before baking, if desired.

Then bake each sheet of cookies for 6 minutes.  Remove from the oven and let the cookies sit on the hot cookie sheet for an additional 5 minutes.

They are really soft (like all cookies) right out of the oven!  So let them cool for about an hour before frosting.

Keep in a covered container at room temperature for up to 3 days.

The Best GF Blueberry Muffins

Like the title says, these are without a doubt the best gluten free blueberry muffins I’ve ever had.  They’re soft and fluffy, sweet, with a pop of tart blueberry.

The photo is a little deceiving, because despite the light brown bottom, these are completely soft – not tough at all!!

I like to make a batch of these, then freeze them, and microwave them on defrost when a craving strikes.

The Best GF Blueberry Muffins Adapted from Once Upon a Chef

1/4 cup unsalted butter

1/4 cup canola oil

1 cup sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

2 teaspoons baking powder

3/4 teaspoon coarse kosher salt

1 1/2 cups Cup 4 Cup Gluten Free Flour

1/2 cup sour cream

1 cup frozen blueberries

Preheat the oven to 375 degrees.  Line a 12 cup muffin pan with paper liners.  Set aside.

In a stand mixer, beat together the butter, oil, and sugar for about 2 minutes.  Add in the eggs, vanilla, and almond extract.  Beat just until combined.

Add in the baking powder and salt beating on low, then slowly add in the flour.  When the flour is almost completely incorporated add in the sour cream.  Beat just until blended.

Stir in the blueberries with a wooden spoon.  Using a yellow zeroll scoop (1.77 ounces) dish out the batter into the prepared pan.

Bake for 25-30 minutes.  Insert a toothpick into the center of a muffin to check for doneness – when it comes out clean they’re ready!  Let muffins stand in baking pan for 2 minutes, then carefully remove muffins from the pan and place on a cooling rack.

Enjoy!

 

 

Flourless Chocolate Cake Squares

I love flourless chocolate cake, and this one is fantastic.  It looks dense, but it’s light, fudgy, and moist all at the same time.  It’s delicious on its own, but I wouldn’t object to some whipped cream, ice cream, and/or fresh berries!

Flourless Chocolate Cake Adapted from Yammie’s Glutenfreedom

1 cup unsalted butter

1 1/2 cups semisweet chocolate chips (I used Ghiradelli 60%)

6 eggs

1 1/2 cups sugar

1/4 cup hot coffee

1 teaspoon vanilla

3/4 cup dark cocoa powder (I used dutch processed – Cacao Barry Brute)

1 teaspoon coarse kosher salt

Preheat the oven to 350 degrees.  Spray a 9 x 13 inch pan with nonstick spray, line with parchment, and spray again.  Set aside.

In the bowl of a stand mixer, using a whisk attachment, beat the eggs and the sugar on high for 5 minutes.  While the mixture is beating, place the butter and chocolate chips in a microwave-safe bowl and heat on high power for 2 minutes – stopping and stirring every 30 seconds to make sure the chocolate doesn’t burn.

Whisk the cocoa powder, salt, vanilla, and hot coffee into the hot chocolate mixture.  Once the eggs are done beating.  Slowly add in the chocolate mixture, in a constant stream.

Beat until well combined, scraping down the sides of the bowl as needed.  Then pour the batter into the prepared pan and bake for approximately 25 minutes.

The cake is done when you can shake the pan and the center is firm, or barely moves – like set up Jello.

Take the cake out of the oven and let it cool in the pan.  Cut into squares and serve.  Store in a covered container at room temperature for up to 5 days.

Enjoy!

Gluten Free Chocolate Chip Cookie Bars

I’ve been blogging for 4 years now!  I can’t hardly believe it.  And in all that time, I still haven’t completely figured out how to work my darn camera.  So, my goal over the next few months is to try and figure it out – manually!  This photo is my first attempt – so please bear with me!

On a similar note, some friends and I just got through throwing a baby shower, and one friend was surprised at the number of cookie photos I had on my camera.  I guess it’s kind of hard to explain to someone who isn’t a food blogger that it takes a zillion photos to get a good one to post!

So yes, this recipe is gluten free and yummy!  Oddly enough, before this shower, I had only been in the same room (knowingly) with only one other gluten free person.  So imagine my surprise to be in a room full of three others!  Luckily we had lots of gluten free desserts to choose from – and this was one of them!

It’s gooey, soft, and filled with chocolate chips – I know you’re going to love it!

Gluten Free Chocolate Chip Cookie Bar Adapted from my mom

1 cup sugar

1/2 cup dark brown sugar, packed

1/2 cup unsalted butter, room temperature

1/2 cup canola oil

2 eggs

1 teaspoon vanilla

1 1/2 teaspoons baking soda

1 teaspoon coarse kosher salt

2 cups gluten free flour (I used Cup 4 Cup)

1 – 2 cups chocolate chips (your preference)

Preheat the oven to 350 degrees, and spray a 9 x 13 inch pan (with two inch sides) with nonstick spray.  Set aside.

In a stand mixer, beat together the sugars, butter, and oil until creamy.  Add in the eggs and beat until combined.

Add the vanilla, baking soda, salt, and flour and beat until combined.  Stir in the chocolate chips.

Spoon batter into the prepared pan and smooth out.  Bake for 23 – 25 minutes*, until lightly browned.  Let cool in the pan before slicing.

*I prefer these cookies slightly under baked so they’re soft and gooey!

Store in a covered container at room temperature for up to 4 days.

My Favorite Chocolate Fudge Cake (Gluten Free)

I love chocolate cake, but being gluten intolerant for the last 13 years – well, I don’t always go to the trouble of making myself dessert for holidays and special occasions.  But that may have to change since I’ve discovered this recipe!

This cake is dense, moist, fudgy, and I love the texture of the chocolate chips.  No need for frosting!  You could serve it as a muffin, but it just screams dessert to me!

My Favorite Chocolate Fudge Cake Adapted from Half Baked Harvest

1 1/2 cups gluten free flour (I used Cup 4 Cup)

1 1/2 cups sugar

1 cup unsweetened cocoa powder (I used Natural Hershey’s)

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse kosher salt

2 eggs

3/4 cup buttermilk

1/4 heaping cup sour cream

1/2 cup canola oil

1 teaspoon vanilla

1 cup hot coffee

1 1/2 cups semisweet chocolate chips, divided

Preheat the oven to 350 degrees.  Line a muffin pan with 18 liners, and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.

Next, measure the buttermilk, canola oil, vanilla, eggs, and sour cream and whisk together in the measuring cup or in another bowl.

Pour the wet mixture into the dry and, using an electric mixer, beat until combined.  Slowly beat in the hot coffee.  Stir in 1 cup of chocolate chips.

Using a 2.07 ounce disher, scoop the batter into the muffin liners (I prefer to use large liners – 2 x 1 1/2 inch, I bought mine here).  Top each muffin with chocolate chips (this takes the remaining 1/2 cup).

Bake in the oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.  If there is melted chocolate on the toothpick, instead of batter, get a clean toothpick and insert it into a new spot.

These keep well for 3-4 days, partially covered at room temperature.  You may also freeze them for up to a month and reheat them in the microwave.

*Just a note: I’ve tried making this recipe with regular wheat flour for my family and it turned out dry and unappealing.  Believe me, it’s best made with Cup 4 Cup flour for your favorite gluten free people!

Baked Peach Oatmeal

I’m always on the lookout for healthy breakfast options for my kids.  When I saw this oatmeal I just knew I had to try it.  Peaches, oatmeal, cinnamon, and a healthy serving of heavy cream – sign me up!  Okay, so the heavy cream isn’t particularly healthy, but it is delicious. . .and completely optional.

Baked Peach Oatmeal Adapted from Southernplate.com

2 cups old fashioned oats

2 teaspoons baking powder

1/2 teaspoon coarse kosher salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup packed light brown sugar

1 1/2 cups whole milk

2 eggs

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, melted

29 ounce can sliced peaches, drained

heavy cream, for serving

Preheat the oven to 350 degrees.  Spray a 9 x 13 inch pan with nonstick spray; set aside.

In a large mixing bowl, stir together the first 6 ingredients.  Pour the milk, eggs, and vanilla into a blender and puree.  Stir the egg mixture into the dry ingredients.  Pour in the melted butter.  Stir just until combined.  Add the drained peaches.

Pour the mixture into the prepared baking pan.  Bake for 30-45 minutes.  The oatmeal should be set – no jiggling in the middle when the pan is moved.  Stir and serve with a healthy dose of heavy cream, if desired.

Refrigerate any leftovers for 3 days.