Lemon Ricotta Cookies with Lemon Glaze

It’s back! The Twelve Days of Treats is making a triumphant return.

Last year, I felt like I covered my baking regulars.

This year, I wanted to spice it up a bit.

Literally, and figuratively.

Saturday, Wes and I joined my parents in some good old fashioned tree decorating. 

I haven’t lived at home for a Christmas in the last seven years, so I’m a little giddy this year as I participate in all the Christmas events.

I even threw a temper tantrum when my parents tried to pick out the tree with out me.

Tantrum is not an exaggeration. I did everything short of throw myself on the ground whaling my fists until I got my parents to agree to move the day so I could go.

Wesley looked like he wanted to crawl under a rock.

Regardless of the outburst, we got a beautiful tree, and in between decorating stints, I was popping these glories in the oven.

They are the perfect mixture of a cookie and a scone. Sweet but not too sweet. Soft, but not too soft.

Perfect for your morning coffee. 

I took them to my good friends housewarming on Sunday where, surprise, they all got eaten. And SURPRISE! She got engaged!

So these were a double success. 

You will need…

For the Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

For the Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Start by preheating your oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt and set it aside.

In the large bowl or stand mixer, combine the butter and the sugar.

Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

 

Add the eggs, 1 at a time, beating until incorporated.

 

Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Then, stir in the dry ingredients.

 

Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges.

 

Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

While the cookies are baking, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

 

When the cookies have come out and have cooled slightly, 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 and serve.

Love and Beer Floats

Angela

Balsamic Roasted Pork Tenderloin

I’m not sure if it was a hit on the blog, but last years Twelve Days of Treats was a hit with my family, friends and coworkers. Pretty much everyone but my waistline loved it.

So this year I’m bringing it back. With a newfound enjoyment of baking and brand new recipes, I’m ready to tackle the Twelve Days by storm.

But, I have to leave you with one last savory dish for your Sunday dinner before the blog takes a turn for the sweet.

This dish has Christmas dinner written all over it.

You will need…

4 1/2 pounds pork tenderloins

4 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

8 cloves garlic, cracked

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped

Start by preheating the oven to 500 degrees F.

Start by placing the pork on a large plate to marinate.

Coat the tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.

Drizzle the tenderloins with extra-virgin olive oil, just enough to coat.

Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.

Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.

Place the tenderloins on a rimmed cookie sheet and roast in the hot oven for 20 minutes.

Let the meat rest covered by tin foil for ten minutes.

Transfer to a carving board, slice and serve.

Get ready for tasty treats!

Love and Beer Floats

Angela    

Peppermint Bark

On the Twelfth Day of Treats, I thanked god it was over by making...

12 Bits of Peppermint Bark

11 Slices of Blueberry Coffee Cake

10 Pieces of Cheesecake

9 Magic Cookie Bars

8 Loafs of Banana Bread

7 Pieces of Shortbread

6 Apple Pies

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

What on earth are you supposed to do with all the candy canes that people give you? I feel like every gift I have received is accompanied with some sort of candy cane. Giant candy canes, mini candy canes, minty candy canes, fruity candy canes. On my Christmas cards. Wrapped up with my presents. Hung on the edge of my stocking. What in the name of baby Jesus am I supposed to do with all of them?

Duh. Make peppermint bark.

All you will need is:

1 bag of semisweet chocolate

1 bag of white chocolate

1 pack of candy canes smashed

2 pieces of wax paper

Start by melting the semisweet chocolates over the stove.

When the chocolate is completely melted, dump it onto the first piece of wax paper and spread it out into a square shape. Allow it to cool. If it is taking too long like mine was, you can place it in the fridge to help the process.

While the chocolate is cooling, place the candy canes in a zip log bag and smash it them into pieces with whatever you have handy.

When they are all smashed and the semisweet chocolate has hardened, melt the white chocolate on the stove. When it is completely melted, pour it over the semisweet chocolate and spread it over the top so that the darker chocolate is completely covered.

Then, dump your candy cane bits all over the top of the white chocolate while it is still melty. With the second piece of wax paper, place it over the top of the white chocolate and candy canes and press the canes into the chocolate.

Let the bark completely harden and then break it into small pieces for serving.

I have to admit, it is absolutely beautiful.

So beautiful, a coworker confused it with the William and Sonoma version. Best. Compliment. Ever.

Love and Beer Floats

Angela

P.S. I seem to have lost the pictures of the melting white chocolate. Lame.