Skip to main content

Giada's Lemon Ricotta Cookies

I admit to buying ricotta for some fabulous Italian pasta meal and then never getting around to making it. So I had a 15 ounce container sitting in my fridge and I decided to buy two lemons to make these cookies. =)

Giada from the Food Network's cookies

I followed the recipe exactly until it came to the glaze. My glaze was very thick so I added a little lemon lime soda to thin it out.

The cookies are very cake like and the glaze absolutely makes them awesome
I did not use parchment paper, I just used my regular cookie sheet, no cooking spray or anything needed

In order to not make a giant mess with the glaze I put wax paper on a jelly roll pan, then put my cooling rack on top of that. The glaze dripped down onto the wax paper and the mess was easy to clean up and toss in the trash



Labels:

Comments

Post a Comment

Popular posts from this blog

Crockpot Salsa Chicken

This was easy, done in less than 4 hours, and it tasted good Slow-Cooker Salsa Chicken Ingredients 4 boneless, skinless chicken breasts 1 cup salsa (I used a whole jar of Pace Pico de Gallo) 1/2 package taco seasoning 1 can cream of chicken soup (condensed) 1/2 cup reduced fat sour cream 1 can black beans, rinsed A few handfuls of frozen corn Directions Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Add black beans and corn I stir it all together Cook on high for about 3.5 hours and cut chicken to check for doneness. Remove from heat and stir in sour cream. The first night we ate this mix with these corn tamales we buy, that have no filling. They are just cornbread. We threw some shredded Mexican cheese on top of the salsa chicken mix The second night DH ate the mix, with cheese again, on tortillas I put tortilla chips in a bowl and poured the mixture on top, added cheese. It was like a Mexican chicken chili :) I will be making th...
Post a Comment
Read more

7 layer salad bars

I needed a quick baby shower food for today. I think a nestie recommended this recipe. Its from Pampered Chef originally. It was yummy and it is all gone! It did not last more than a few hours. *I used both shredded cheddar cheese and parmesan cheese on my salad bars! Seven Layer Salad Squares Pampered Chef Ingredients 2 (8 oz) pkgs refrigerated crescent dinner rolls 8 oz cream cheese, softened 1/2 cup miracle whip 1 clove garlic, minced 6 slices bacon, crisply cooked, drained and crumbled divided 1 cup frozen peas, thawed, divided 1 tomato, sliced shredded lettuce 1/2 cup shredded cheddar cheese 1/2 cup coarsely chopped red onion Directions 1) Preheat oven to 375° F. 2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan. 3) Repeat with remaining package of dough to fill the pan. 4) Using rolling pin or your fingers seal seams and press up sides to form crust. 5) Bake 12-15 min until golden brown. Remove from ov...
Post a Comment
Read more

Cream Puffs

My husband's work assigns breakfast duty and he was in charge of breakfast a few weeks ago. I made a few things for him, cream puffs and an apple braid. He made some pork schnitzel, potatoes with onions and cheese, and bratwurst. This cream puff recipe comes from my mother. I have no idea where she originally got it from. Small Cream Puffs 1 cup water 1/2 cup butter 1 cup flour 4 eggs Heat oven to 4--%. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by the rounded teaspoon onto ungreased baking sheets. Bake 25-30 minutes or until puffed and golden. Vanilla Cream Pudding 1/3 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk 2 egg yolks, slightly beaten 2 tablespoons butter, softened 2 teaspoons vanilla 1/2 teaspoon almond extract Blend sugar, cornstarch, and salt in t...
Post a Comment
Read more