Raspberry Ricotta Breakfast Cake

Name: Raspberry Ricotta Breakfast Cake
Prep time: 30 min
Cook time: 1 h
Yield: 8 servings
Ingredients: 1/2 c unsalted butter (room temperature); 3/4 c granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla; 2 c unbleached all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 1 c raspberries (rinsed and set aside); 15 oz ricotta cheese; 1 tsp coarse sugar

A delicious and fluffy breakfast cake just in time for Mothers Day. Original recipe found on Saving Room For Dessert.

Easy to make breakfast cake.

Prep Time

30 min

Cook Time

1 hour

Servings

servings

Ingredients

1/2 c unsalted butter room temperature
3/4 c granulated sugar
2 large eggs room temperature
1 tsp vanilla
2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c raspberries rinsed and set aside
15 oz ricotta cheese
1 tsp coarse sugar

Prep Time

30 min

Cook Time

1 hour

Servings

servings

Ingredients

1/2 c unsalted butter room temperature
3/4 c granulated sugar
2 large eggs room temperature
1 tsp vanilla
2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c raspberries rinsed and set aside
15 oz ricotta cheese
1 tsp coarse sugar

Instructions

Preheat oven to 325 degrees. Line a 8 inch springform pan with parchment. Attach the sides and grease pan thoroughly. In small mixing bowl combine flour, baking powder, salt, baking soda. Whisk and set aside. In mixing bowl combine sugar and the 3/4 c sugar. Beat until fluff. Add eggs one at a time and mix well. Add vanilla. Add 1/3 of the flour mixture into the butter mix. Beat low and and add 1/2 of ricotta and blend until smooth. Add remaining flour and mix well. Add remaining ricotta and mix well. Scrape sides and make sure batter is well mixed. Pour 2/3 of cake batter into pan. Fold in the raspberries and add remaining batter. Smooth top and sprinkle with coarse sugar. Bake for 60-75 minutes until you can insert a toothpick and it comes out clean. Cool 20 minutes before serving.

Recipe Notes

Original recipe called for frozen raspberries.

Smoked Gouda Black Pepper Biscuits with Ham

Original recipe found on A Cozy Kitchen.

Smoked Gouda Black Pepper Biscuits with Ham

This is a light homemade biscuit sandwich

Course

sandwich

Prep Time

15 minutes

Cook Time

12 ,minutes

Servings

servings

Ingredients

1 lb sliced ham
2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks unsalted butter grated
1 c smoked gouda grated
1/2 c milk
1 lg egg
black pepper

Egg Wash

1 lg egg
1 tbsp milk

Course

sandwich

Prep Time

15 minutes

Cook Time

12 ,minutes

Servings

servings

Ingredients

1 lb sliced ham
2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks unsalted butter grated
1 c smoked gouda grated
1/2 c milk
1 lg egg
black pepper

Egg Wash

1 lg egg
1 tbsp milk

Instructions

Preheat oven to 400F. In a large bowl mix dry ingredients. Using a grater grate the butter and add into the flour mixture. Put in freezer 5-7 minutes. While this is freezing make egg wash, combine the items and mix well. Take bowl out of freezer and break the butter and flour mix together. I used my hand, should like like small pebbles. Add Cheese. Add milk and combine until dough becomes solid. Using flour on a mat, press dough into small biscuits. Place on baking pan and brush with egg wash. Sprinkle with black pepper. Cook 12-14 minutes. Once done and cooled slightly cut in half and place a piece of ham in it. Ready to eat.

Raspberry, Almond Butter Muffins

These are a great breakfast muffin. The only problem I had was not making enough, they went fast.

Servings

muffins

Ingredients

1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 med extra ripe bananas
3/4 cup old fashioned oats
1/2 cup vanilla yogurt
1/3 cup creamy almond butter
1/4 cup honey
1/4 cup almond milk
2 lg eggs
1 tsp vanilla
1 cup raspberries fresh or frozen

Servings

muffins

Ingredients

1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 med extra ripe bananas
3/4 cup old fashioned oats
1/2 cup vanilla yogurt
1/3 cup creamy almond butter
1/4 cup honey
1/4 cup almond milk
2 lg eggs
1 tsp vanilla
1 cup raspberries fresh or frozen

Instructions

Preheat oven to 350F. Line muffin tins with liners and spray with nonstick cooking spray to prevent sticking. In a medium bowl whisk together flour, baking soda, and salt. Set aside. In a blender add bananas, oats, yogurt, almond butter, honey, almond milk, eggs, and vanilla. Blend about 30 seconds. Pour wet ingredients into dry ingredients and mix until just combined. Fold in raspberries.
Fill muffin cups about 3/4 full. Bake for 20-23 minutes or until tops are lighty golden brown. Transfer muffins to a wire rack to cool. Enjoy!

Recipe Notes

This recipe was adapted from http://www.ambitiouskitchen.com/raspberry-almond-butter-banana-oatmeal-muffins/

Fried Chicken and Biscuit Sandwich

Fried chicken and biscuits with honey butter, what's not to like?

Servings

Ingredients

4 1/2 cups flour plus additional for working surface, divided
1 Tbsp baking powder
1 Tbsp sugar
3 tsp salt divided
1/2 tsp baking soda
1 stick butter chilled and cut into thin slices
2 1/2 cups buttermilk divided
8 cups peanut oil
6 bone in chicken thighs
1 lemon zested, and juiced
6 Tbsp butter softened
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 tsp pepper
1 tsp paprika
1/4 tsp cayenne
2 Tbsp honey
pickle slices if desired

Servings

Ingredients

4 1/2 cups flour plus additional for working surface, divided
1 Tbsp baking powder
1 Tbsp sugar
3 tsp salt divided
1/2 tsp baking soda
1 stick butter chilled and cut into thin slices
2 1/2 cups buttermilk divided
8 cups peanut oil
6 bone in chicken thighs
1 lemon zested, and juiced
6 Tbsp butter softened
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 tsp pepper
1 tsp paprika
1/4 tsp cayenne
2 Tbsp honey
pickle slices if desired

Instructions

For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!