Wednesday, February 22, 2012

Grapefruit Ricotta Cookies

 Tart and creamy cookie
When we returned from our New Year's trip to California, we had an overload of citrus. We definitely reach our limit of vitamin C with all the oranges we ate in the weeks to followed. When I opened the fruit drawer in the fridge the other day, I noticed there were still some grapefruits left. Instead of just eating one for breakfast, I thought of cookies! I remembered a ricotta cookie I had seen. Surprising I also had ricotta in my fridge. I got right to making these cookies. My husband always claims that he does not like ricotta. I was not surprised when he didn't question what was in the cookies and just gobbled them up. Tasty. The glaze helps to add a bit more sweetness to the cookies.

Grapefruit Ricotta Cookies 
2 1/2 cups all-purpose flour 
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter, softened
2 cups sugar
1/2 grapefruit, zested
2 eggs
1 (15-ounce) container ricotta cheese
1 teaspoon vanilla extract
5 tablespoons grapefruit juice
In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In the large bowl,  combine the butter, sugar, grapefruit zest until light and fluffy. Add the eggs, 1 at a time, beating until well combined. Add the ricotta cheese, vanilla, and grapefruit juice. Beat to combine. Stir in the dry ingredients.

Spoon the tablespoons of dough onto slip mat lined (or parchment paper) baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies cool on the baking sheet for 20 minutes. While cookies cool, prepare glaze.

1 1/2 cups powdered sugar
3 tablespoons grapefruit juice
1/2 grapefruit, zested
Whisk the powdered sugar, grapefruit juice, and grapefruit zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Adapted from Everyday Italian

Tuesday, February 14, 2012

Purple People Eater Cookies

Not just for the monsters to eat.

Valentine's day has arrived. I am not big on Valentine's day. I usually eat way too much candy and baked goods. Simply because sweet are everywhere. I always think of chocolate covered strawberries for V-day. This is probably because you can find them just about everywhere. Is that because strawberries in chocolate are romantic? My solution for Valentine's day-raspberries and chocolate in a cookie. Although not strawberries, frozen raspberries are a great substitution. I was hoping for a nice Valentine color, instead they look like purple people eaters. 
The recipe comes from a great cookbook I got for Christmas as a gift. Best of Country Cookies is packed for of contest winning country (not city) cookies. However I also found that she posted it on Allrecipes. Here is a great cookie for forced affection day or any other day of the year!

Purple People Eater Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup raspberries fresh or frozen (defrosted), pureed
1 cup semisweet or dark chocolate chips
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup white chocolate chips or bar broken into pieces

In a large mixing bowl, cream butter and sugars until smooth. Add eggs, one at a time, beating well after each addition also mix in vanilla. Beat in raspberries until mixed in. Add in chocolate chip. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in white chocolate.

Drop by teaspoonfuls inches apart onto a slip mat lined cookie sheet. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Cool before serving.

Monday, February 13, 2012

Meal Plan: Take 4

After 2 weeks of in and out meal plans, I am getting back into the routine. Eating at home all week is the goal. So this Monday Meal Plan has a new recipe, crock pot simple meal, and ways to use up my veggies. This week for dinner is a variety of things, so I don't get tempted to eat out.

Meatless Monday: Black Bean Stoup
Tuesday: Southwest chicken with corn on the cob
Wednesday: Stuffed eggplant with noodles
Thursday: Chicken chow mien
Friday: Chili Verde
Saturday: Teriyaki chicken with rice and broccoli on the side
Sunday: Albondigas soup

Just so you know that I have help with my blog...