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Ricotta Nutella Chocolate Frangelico Cookie Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Ricotta Nutella Chocolate Cookie Cake
Ricotta Nutella Chocolate Frangelico Cookie Cake

Ricotta Nutella Chocolate Frangelico Cookie Cake
adapted from:  What's Cookin Italian Style Cuisine
320-degree oven


Cookie Dough:

2 1/3 c flour
3/4 c sugar
11/2 t baking powder

1 egg
1 T milk
1 T Marsala wine

1 c cold butter - cut each stick into 4 pieces

Stir together the flour, sugar and baking powder to combine. Place in large mixer bowl (I used my stand mixer)

In a small bowl, beat egg, add milk and wine. Beat again to combine well.

In a microwave safe bowl or measuring cup, place the butter pieces and microwave 20 seconds ONLY. (you want to soften the outside surfaces of the butter)

Working quickly, add the egg mixture and softened butter to the flour mixture, beat on low speed until combined and no streaks of any of the 3 different components are present, take care to not over mix.

Divide dough into two parts, one of the parts will be slightly more than half.

Using the larger portion, divide into 2 equal parts and press into the bottom of two pans, I chose to use pie plates.  Place pans in refrigerator and chill for 20 minutes.

Ricotta filling:

1 pound (16 oz carton) ricotta cheese
3/4 c sugar

1 c mini chocolate chips (I used regular size chips and it worked great)

2/3 c Nutella

2 "shots" Frangelico or hazelnut liqueur

Beat cheese and sugar together until smooth, stir in chocolate chips. Divide mixture evenly and spread over the chilled dough.

Spread 1/3 c Nutella over the top of each dessert.


Drizzle a shot of Frangelico over the top of the Nutella.

Crumble (break into small pieces, it is a dense dough that will not crumble) the remaining dough and scatter over the top of each dessert.





Bake at 350 degrees for 50-60 minutes or until tests done in your oven.

Cut each dessert into 8 pieces, serve with whipped cream.

Please don't let what appears to be many steps involved prevent you from making this wonderful dessert! It is very good and just right for those special occasions, where you want to treat family and friends to the best.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!e.

This post is shared with:

Make it with Nutella @ Couscous & Consciousness

11

Believe it or not, this is recycled tee shirts!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

I have shared and posted direction for making tee shirt yarn, but look this is made from tee shirt yarn! I made this table runner for my sister, she has a very beautiful and large dining table built by her husband.


This shot shows the length of the table, and help to illustrate the need of a rustic runner for everyday use.

The runner was at the far end, so that we could spread out and visit while eating dinner!

It is not as attractive on my table! It was made for the richer wood tones of her table.


Close up for detail.

Thanks Kathy for a wonderful dinner, enjoyable conversation and letting me take photos of your runner!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



This post shared with:

Simple lives Thursday @ GNOWFGLINS

well made wednesdays @ an oregon cottage
9

Slice and bake gingersnaps with lemon glaze

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


I decided to make the shape of these cookies rectangle, primarily because I am so much more successful with that shape! The Gingersnap Cookie Dough is easy to work into an attractive shape, directly from the refrigerator. It is firm, but not hard.

The dough was shaped and cut into 1/4 inch slices. Baked, and cooled.


To glaze:

Juice of 1 lemon, strained
1 T coconut oil (melted)
1 1/4 - 2 c powdered sugar

Melt oil, stir in lemon juice and 1 1/4 c powdered sugar. Whisk until smooth and mixture will "drizzle" from a fork. Additional powdered sugar may be needed to get that just right consistency.



I love the flavor of lemon and gingersnaps, so I had a heavy hand and put a puddle of glaze in the center, then did a partial spread/smear and decorated with some very old fashioned garnishes, currants, and sliced almonds.

Gingersnaps with Lemon Glaze
Gingersnaps with Lemon Glaze

The lemon glaze is delicious with the gingersnap spices.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

  


This post shared with:

Tuesday Night Supper Club @ fudge ripple


8

Old Time Gingersnaps

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…




My favorite quiet time is during Christmas. I will light up the tree and bask in the simple glow of the tree lights while enjoying my coffee. Sometimes I will play music, but usually it is just the tree, some coffee and me. It is always an added bonus if the day is Saturday or Sunday, as I do not have to go to work. I love being able to stay home, enjoy the quiet and bake. With Christmas fast approaching, I will be baking cookies, on those quiet mornings.

These cookies are not overly sweet, with only 1/2 c sugar. They are rich in molasses and two kinds of ginger. This is a convenient slice and bake cookie, which has the benefit of being baked when needed or giving a wrapped portion as a hostess gift, along with baking directions. The cookies bake with a smooth top and will take a lemon glaze or decorating, your choice. You can also frost and stack with whipped cream between the cookies in pretty lined muffin tins. The next day you may serve from the paper liner on a plate or remove and serve with simple brown sugar syrup poached apples or pears.  And because it I love it so, more whipped cream.


Old time Gingersnaps (with a modern twist)
Adapted from: New England Cookbook
By:  Eleanor Early

4 c flour
1/2 c sugar
1/2 t salt
1 t ginger
1 c butter OR 1/2 c butter and 1/2 c lard
1/4 c finely minced candied ginger
1 t baking soda
1 T hot water
1 c molasses

Combine flour, sugar, salt and powdered ginger in a large bowl. Whisk to combine. Cut in butter until mixture resembles cornmeal.

 


You can use your stand mixer to "whisk" and "cut in" the butter, the secret is slicing your butter into thin pats and adding to the flour mixture while the mixer is running on the lowest speed. In about 3 - 5 minutes using the low speed, the mixture has the correct "cornmeal" look.

Stir in minced candied ginger. Dissolve the baking soda in the hot water. Make a well in the center of the flour mixture; add the molasses and hot water mixture. Mix well.















Divide dough into two parts. Roll each part into a log/roll. Wrap in wax paper, place in refrigerator.


 




The dough is soft at this point, I will refrigerate overnight and do a final shaping while chilled, before baking.







When ready to bake, cut slices 1/4 inch thick. Place dough slices on prepared baking sheet. 
Bake at 350 degrees 9 – 12 minutes. You may add a couple additional minutes for a crispy cookie if desired. 
Let cool 5 minutes, remove from baking pan and let cool completely. 

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



As always, thanks so much for stopping by.

This post will be shared with:
Cookbook Sundays @ Brenda's Canadian Kitchen
 and
Tuesday Night Supper Club @ fudge ripple

9

Sun Dried Tomato Spread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I went searching for a recipe to share today, the cookbook automatically opened to something sweet! How does that happen? But honestly, the season of continued festive eating, has barely begun and already sweet, is a worn out flavor. Maybe I am eating too much already? Maybe it is responsible behavior and maturity? Say it ain't so!

None the less, there are no cookies
or cake
or fudge
or snacky nibble
or anything sweet in today's post.

I am making that perfectly clear, because the name of this spread is sweet sounding.


In the pink spread
adapted from: Cooking with Sun Dried Tomatoes
by:  Lois Dribin - Denise Marina - Susan Ivankovich

4 oz cream cheese

1/2 c sliced sun dried tomatoes packed in oil OR 5 - 7 whole tomatoes packed in oil
1 large or 2 smaller cloves of garlic ( I coarsely chopped the garlic, before adding to the processor)
1 t balsamic vinegar 
1/4 t salt
1 - 2 T oil from the sun dried tomatoes


Combine everything in food processor,


process until smooth, about 1 minute.

Sun Dried Tomato Spread
Sun Dried Tomato Spread

Place in a covered container or your favorite serving dish and refrigerate until ready to serve.


Makes approximately 3/4 - 1 cup spread.

Serve with assorted vegetables, whole grain crackers and thin crusty french bread slices.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

Sundays are busy, this post is shared with:

Cookbook Sundays @ Brenda's Canadian Kitchen

Sundays at one food club @ cocina diary

Potluck Sunday @ Mommy's Kitchen

Foodie Friday @ designs by gollum
11

Pineapple Raisin Sauce for Ham

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


It is funny how you will remember, a food memory, from many years gone by. I remembered a sauce my Mom use to make to serve with Ham. I also remember that most of it would be eaten at dinner time, and only a spoonful was leftover. And I usually ate that last little bit so I could wash the dish.  


Turkey was for Thanksgiving, always. We rarely had turkey at Christmas. Once we had a Roasted Goose, stuffed with apples, prunes and onion quarters. No, usually, for Christmas, we had Roast Beef. Along with Yorkshire pudding. For many years now I have been making Roast Beef at Christmas. However this year we will also serve Ham for our Christmas dinner.

And we all know that Ham needs Pineapple Raisin Sauce!


Like many of the foods cooked and served in my childhood home, Mom did not use a recipe. Yet I remember the sauce so vividly, I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, and a bit of apple cider vinegar. 

Pineapple Raisin Sauce for Ham, a Thanksgiving tradition!
Mom's Pineapple Raisin Sauce, a family favorite
The raisins were tender, not chewy, that I remember. Oh and only a dash of cloves. I can see the little red and white tin in Mom's hand, then a quick downward shake to get just a “dash” to come out. With exception to the raisins, I imagine that the order of ingredients does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat Pineapple Raisin Sauce with their Ham.


Mary’s Pineapple Raisin Sauce for Ham
recreated from memory

1 c raisins
1 c water
dash salt

1 8 oz can of juice packed, crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium-size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until the mixture, is thickened and transparent.

Serve with Ham.

Pineapple Raisin Sauce, ready to serve with Ham!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



This post shared with:

Foodie Friday 
Friday Potluck @ EKat's Kitchen 
fresh clean and pure friday @ la bella vita 
Sundays at one @ cocina diary

12
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