I hope everyone is having a lovely long weekend! We spent it barbecuing with family, some cooking/baking and fighting off the ants and spiders! Ugh… one of the things I hate about home ownership is battling pests! Flies, spiders, ants, racoons, skunks —you name it! I’m relieved that I’m having my home fumigated on Tuesday. Hopefully most of them will be gone by then. Chris and I used to live in a condo so we didn’t encounter pest problems but we did have some noisy neighbors. Either way, they’re both pests. At least with these pest, they’re not loud and obnoxious, just creepy.
I’m starting my weekend early this week. Chris is taking today and Friday off so we can have a little R&R and check out some new restaurants for lunch, happy hour and dinner. Yes, I get a break from cooking and lots of it —whoo hoo! I’ll be posting pictures of my meals on Facebook, Twitter, and Google+ so if you’re not following me, there’s still time. 🙂
Doesn’t the title of this post sound a bit strange? Ricotta and yogurt?! Well, I was going through the fridge and had stuff I needed to use up before they go bad. I had about a half cup of ricotta left but it wasn’t enough for a bread batter so I added yogurt, which also needed to be used up. Surprisingly, the bread turned out super moist and delicious. Who knew? Happy hump day!
I still have a ton of blueberries left so I thought I’d bake a Blueberry Buckle. In case you don’t know what a buckle is, it is a single layer cake, very dense, made with berries in the batter and streusel type toppings –similar to a coffee cake. While blueberry buckle is the classic version, you can make this with any seasonal fruit. When the cake bakes, the batter rises encasing the fruit, which causes the streusel topping to “buckle” giving it a crumbled look (source: wiseGEEK). So if you like coffee cake and blueberries, this is a good one to make.
I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch. I thought baking something for her might bring a smile to her face. I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one. This time, I thought I’d try to keep it as close to the original recipe as possible. I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have. Love you Lisa!
Moving was such a pain –not to mention the packing, unpacking and organizing. I finally have most of my kitchen stuff unpacked, cleaned and ready for use. Nelson and EW are coming over for lunch and to check out the new house. They’re my first guests over and the house is still somewhat of a mess. I thought I make it easy on myself by making a simple starter.
This is my first time baking with ricotta cheese. I only know of using this ingredient on lasagnas and crostini. Since I had some sitting in the fridge, I thought it might work similar to using sour cream or yogurt in baked goods. It has a thicker consistency than yogurt or sour cream but you can loosen it up by adding some milk. The outcome of this muffin recipe isn’t half bad. Enjoy!