This isn’t the traditional Italian ricotta cake. This is more like a chiffon or a sponge cake mixed with ricotta cheese. The ricotta cheese helps to make this cake more flavorful, moist and rich. Actually, this idea came from having a ricotta pancake which tasted so good. Then, I thought why not add ricotta cheese in my regular chiffon cake?
As for the strawberry, we adore strawberry syrup on our pancakes, so I made strawberry mousse and it turned out a great flavor to match with this fluffy ricotta cake.
Definitely not a cake for kids!!
The idea of adding red wine into a basic chocolate cake recipe took hold when my father threw in that suggestion to me. Red wine and dark chocolate…what could ever go wrong with that combination? I’m not a wine lover, but my dad is a connoisseur. We’ve got plenty of wine bottles in the house, so I figured it wouldn’t hurt to try.
The recipe that I used is my basic chocolate sheet cake recipe on which I replaced milk with red wine. I think the red wine actually gave the chocolate cake a much beautiful, darker color than usual. Frosting is a must for any chocolate sheet cake. So, please don’t skip that. I added wine both to the cake and the frosting. I initially thought that the red wine would cook off at the end of baking, but I was wrong. The alcohol flavor is still there. So, this cake is only for adults!
Here’s another round of pantry cleaning! The previous holiday made me realize how many jams/jellies we bought and received from friends, co-workers and relatives. We have a lot of jars of jams that are still sitting in the pantry cabinet since April last year! From peach jam, grape jelly, blueberry jam, mango jam, and even cactus jelly! We really ought to start eating them. And since my brother is a huge PB & J fanatic, I figured I could entice him to help me out in devouring the jam by making this recipe.
This recipe is basically using my Peanut Butter Cookies recipe, then topped it off with more peanut butter and jams or jellies. I contemplated on making this as thumbprint cookies, but I changed my mind as it could be a lot of work. So, I decided to form a rectangular shape out of the cookie and just spread as much peanut butter and jam on top of it. Then, once baked, I sliced it into squares. It’s much easier and faster to do it that way.
I love lemon bars! Actually, I love any citrus fruits, may it be lemon, lime or tangerine. Whenever I could add lemon in my meal, I would do it. This time, though, I found myself stuck with a lot of citrus fruits this winter to fight off possible cold and sickness. There’s always the thing of having too much of it. That’s when I get creative, and figured to make this triple citrus bars.
This recipe has 3 citrus fruits in it: lemon, grapefruit and clementine. Those three fruits have a surprisingly wonderful combination. The lemon provides its sour and tangy taste, clementine gives the flavor of natural citrus sweetness, and the grapefruit just kind of balance the other citrus flavors. I truly liked the end-product. This recipe is actually my go-to recipe for lemon bars, but just merely changed the lemon juice into 3 citrus juices.