We are exactly 9 days into the brand new year and I've already given into my sugar cravings! :( So much for my good intentions of making better decisions about my food choices in 2018. Clearly, I lack self control when it comes to new chocolate chip cookie recipes - I didn't even make it to double digits. LOL My decision to make ricotta chocolate chip cookies was not based entirely out of my need for sugar - I was trying to be resourceful about using up food that was already in my refrigerator. I had some leftover ricotta cheese that I wanted to use up before it expired so in my attempt to not let it go to waste - I turned it into cookies! That was the obvious choice - wasn't it? These super soft and moist cookies are really tasty. If you like a thin and crispy chocolate chip cookie - you need to check out one of my other chocolate chip cookie recipes. BUT, if you like a more tender and delicate chocolate chip cookie - you will want to give these ricotta chocolate chip cookies a second look. Ricotta Chocolate Chip Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 8 Tablespoons butter 1 cup sugar 1 egg + 1 egg yolk 1 teaspoon vanilla 1 cup whole milk ricotta 3/4 cup mini chocolate chips
Voila - the perfect chocolate chip cookie. I enjoyed every single bite of my soft and moist chocolate chip cookie and not to worry, I'll get back to making healthy eating decisions tomorrow. These delicious cookies really are the perfect compliment to an afternoon cup of tea.
Ciao!
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People living along the East Coast of the United States from Florida to Maine raided their local grocery stores this week in preparation for a snow storm of gargantuan proportions. After all, it's best to be prepared and stock up on food, blankets, firewood and batteries when a storm is approaching. I learned the hard way that it's best to get to the supermarket at the first threat of snow or ice in my little Georgia town. If I should happen to postpone my trip for even a short time, the grocery stores in my town are completely depleted of milk, bread and eggs - the trifecta of snow storm preparedness. Apparently, this obsession with buying milk, bread and eggs is not regionally specific. They're actually proven to be the most commonly purchased groceries in preparation for winter storms. I will admit that I've headed to the supermarket in anticipation for a winter storm and stocked up on milk, bread and eggs, just like the rest of you. I'm not sure whether I purchased them as part of a survivalist strategy or because I simply got caught up in the hype and bought the things that everyone else thought was most important. I can understand keeping some bread on hand - it doesn't need to be cooked or refrigerated, but why in the world am I buying milk and eggs? For some reason, I lose sight of the fact that a power failure can wreak havoc on my plans to cook and keep food properly refrigerated. What I should be buying is food that can be cooked or heated over the fire my charcoal grill and stored in a cooler with ice. It is my prayer that everyone affected by this winter blast was able to safely and warmly ride out the storm. If you are fortunate enough to have power and the ability to cook your meals today, I highly recommend making these Pork Chop Sandwiches. This simple pork sandwich is the essence of comfort food and surviving a winter storm is the perfect excuse to indulge in some delicious comfort food. Pork Chop Sandwich 3/4 cup cornmeal 1 cup flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1 cup milk 4 boneless pork chops 2 Tablespoons canola oil 4 hamburger buns
Place a pork chop on a hamburger bun. Top with a slice of pickle and yellow mustard. You can dress these sandwiches up or down. Add a few slices of red onion, some sautéed mushrooms or even a slice of peppery cheese to make these simple sandwiches a bit more fancy. I prefer a more stripped down version of this sandwich - a slice of pickle and a drizzle of yellow mustard. I love these sandwiches and I think that you will too.
Ciao! I realize that I'm a little late on the draw but since this is my first post of the new year - I will officially wish you a Happy 2018! I sincerely hope that you all had a wonderful and safe holiday season. I feel like December was somewhat of a glittery whirlwind at my house this year but I still enjoyed every minute of it. Part of the reason for all of the busyness was the fact that we embarked on our first ever - "destination Christmas" in Lake Tahoe. It turned out to be an amazing adventure and all of the craziness and preparation that it took to make the trip happen was totally worth it. Lots of great family time and lasting memories made. We left for our Christmas adventure just 2 days before Christmas and arrived home on the New Year's Eve. Unfortunately a misdirected suitcase led to a later than anticipated arrival back at home which meant that there was very little time to get ready for a New Year's Eve party. We had a small gathering to ring in the new year and fortunately, I had prepped some easy appetizers and put them in the freezer before we left. Cocktail meatballs, stuffed mushrooms, a cheese plate and salsa with chips turned out to be a perfect New Years Eve dinner. A full day of traveling kind of threw us off our regular eating schedule anyway. I whipped up a batch of these cute little cranberry brie bites to add to our menu as well. They were super easy to make and I was able to buy and store all the ingredients before we left for our trip so no last minute grocery store trip was needed. Cranberry Brie Bites
Bake 8-10 minutes at 400. Spending the evening playing games with my family while snacking on yummy appetizers is a perfect way to spend New Year's Eve, don't you think? Sometimes, last minute parties are the best parties.
Ciao! |
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