Strawberry Ricotta Cake

"Some days I am a goddess, some days I am a wild child, and some days I am a fragile mess. Most days I am bit of all three. But every day, I am here, trying." (S.C. Lourie) The moment I saw that quote pop in a social media feed I had several thoughts: guess I am not an outlier after all, validation comes just when you need it most, and never have I ever read words more perfectly capturing my multiple personalities. If I wore t-shirts with long mantras (or warning labels) printed on them, those would be the words on mine. But maybe the next time I come across a bead bracelet pop-up, I will have a bracelet made with the words goddess, wild child, and fragile mess strung together. Just to remind me, even at my age, to always keep trying to be the best version of me.

Speaking of trying, with strawberry season upon us, really you need to try this Strawberry Ricotta Cake!  Because what if I told you it's one of those cakes that might best be described a cross between a luscious white cake and creamy cheesecake?  Or if I told you it's the kind of cake you could easily enjoy at breakfast (yes you can!), as a mid-day indulgence with a cup of coffee, as a summer barbecue dessert, for a weekend brunch, with your book club, or anytime you have a craving for cake! Are you headed out to the grocery store yet?

And as far as cakes go, this one is pretty easy and simple to make! 

A dusting of confectionary sugar and a sprinkling of few more fresh strawberries turns this simple Strawberry Ricotta Cake into an eye-catching dessert!

The strawberries at the Farmer's Market this week were irresistible and my source of inspiration. From the moment I saw these fresh, ripe, and sweet berry beauties, I knew they were destined for this tender, dense, moist, too delicious for words, irresistible Strawberry Ricotta Cake. 

The secret ingredient in this cake is the whole milk ricotta cheese. Ricotta adds richness and creaminess to this moist, dense, heavenly cake. While the vanilla, lemon zest and lemon juice make the flavors pop and balance the sweetness, the strawberries add the most luscious fruitiness. 

Using a standing mixer fitted with a paddle attachment helps to create a smooth, thick batter. Half of the batter is spooned into a parchment paper lined, buttered nine inch spring form pan. Before placing half of the cut strawberries (cut side down) on the batter, smooth it with an offset spatula. The remaining batter gets spooned on and finished with a layer of the remaining strawberries. Before placing in the oven, sprinkle the top with two tablespoons of granulated sugar.

Baking time for the Strawberry Ricotta Cake ranges from 55-65 minutes (my baking time was closer to the 65 minute mark). Let the cake cool slightly before removing from the springform.

A light dusting of confectionary sugar and maybe a handful of strawberries are the cake's finishing touches.

If there was ever a cake to help celebrate the summer strawberry season, this Strawberry Ricotta Cake would be the one. While there are no shortage of strawberry recipes on the blog, I am completely smitten with this one. I will be dreaming about this cake for days as there isn't a crumb left. Next week's Farmer's Market can't get here soon enough. And when blackberries and blueberries are in season, I think I will make a black and blue berry version of this ethereal cake.

So I have tried my best here to convince you to temporarily put your chocolate dessert loving heart on hold and make this divine, beautifully rustic Strawberry Ricotta Cake. So head on out to the store, sooner rather than later, and make a mess in your kitchen. Because, if you have never had a cake made with ricotta, I promise you will be wondering how a cake make with 'cheese' can taste that good. If you are lucky, there will be at least one slice leftover for you to enjoy the day after it's made. And, oh, by the way, I think you should know I am the Strawberry Ricotta Cake goddess now.

Recipe

Strawberry Ricotta Cake

Makes one 9" cake, serves 8-12, depending on how you slice it

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 1/2 teaspoons vanilla

2 cups (260g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (375g) plus 1 Tablespoon whole milk ricotta

1 1/2 cups (300g) fresh strawberries, stems removed and cut in half

Zest of a small lemon 

1 teaspoon freshly squeezed lemon juice

2 Tablespoons granulated sugar for topping the cake before baking

Confectionary sugar for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 3-4 minutes).

3. Mix the in the whole milk ricotta, vanilla, lemon juice and lemon zest. Beat until blended.

4. Beat in the eggs, one at a time, until well incorporated.

5. Sift together the flour, baking soda, baking powder and Kosher salt.

6. Add in the sifted dry ingredients to the batter. Beat until the flour is incorporated but do not over beat.

7. Spoon half of the batter into the prepared pan. Smooth with an offset spatula. Arrange half of the cut strawberries (cut side down) on top of the batter.

8. Spoon the remaining batter into the pan. Smooth with an offset spatula. Arrange the remaining cut strawberries (cut side down) on top of the batter. Sprinkle with the 2 Tablespoons of granulated sugar.

9. Place the springform pan on a large baking sheet and place in the oven on the center rack.

10. Bake 55-65 minutes or until the cake is golden and a toothpick inserted into the center has hardly any crumbs. Note: My baking time was closer to the 65 minute mark.

11. Remove from oven and let cake cool.

12. Remove the cake from the springform pan. Transfer to a cake stand or platter.

13. Generously dust with confectionary sugar.

14. Slice into wedges, serve, and savor.

15. Store any leftovers in the refrigerator to help the cake retains it's moistness. It probably won't last that long, but this cake will be good for up to three days.

Notes: (1) Use a high quality store bought whole milk ricotta or make your own. (2) Look for more medium sized (versus large) strawberries. (3) You could also make this cake with blueberries or a combination of summer berries. 

Lake Michigan, Bailey's Harbor, Wisconsin (May 2022)

Mini Blueberry Crisp

Sometimes the universe tells you (or rather I should say me) to shift my thinking. One of those big paradigm shifts pushing me in the direction of, of all things' smaller scale. So exactly when and where did such a seismic shift happen? It happened last week while walking through my favorite pottery shop in Door County, Wisconsin. The moment I saw the most beautiful six inch pie plates I immediately envisioned myself making a Mini Blueberry Crisp for two in them. Which seemed kind of funny and a bit odd considering I was in cherry and apple country, 

You might wonder why it has taken me so long to think about the brilliance of making desserts for two. Rather than having me go on endlessly (which I am really good at doing), let's just agree that we all have reasons for needing slightly rustic, irresistibly cute mini blueberry crisps in our lives. 

Making desserts for two isn't simply about cutting a recipe in half or quarters. The ratios of ingredients in full size desserts don't always lend themselves to being adapted to smaller scale ones. In creating this recipe for a Mini Blueberry Crisp I wanted it to have all of the flavor (and then some) and all of the eye-candy look you might get at a great bakery or fancy restaurant. More importantly, I wanted this inaugural foray into mini-desserts to be perfectly executed. Along with being simple to make. And I think I nailed it!

Granulated sugar is used in the blueberry filling, while light brown sugar is used in the topping. The use of the two sugars gives the baked tart the right depth of sweetness. Instead of using flour as a thickener in the blueberry filling, cornstarch is the thickening agent of choice. Cinnamon is used in both the filling and the topping. Just an 1/8 of teaspoon in each is all this crisp needs. Old-fashioned oats, unsalted butter, lemon zest, freshly squeezed lemon juice, all-purpose flour (for the topping), Kosher salt, and of course, the star of the show, fresh blueberries round out the ingredient list. With fresh blueberry season right around the corner, this might become your new signature summer dessert.

One of many things I love about this Mini Blueberry Crisp is it's versatility. It can be early in the day and either be served at room temperature or quickly reheat it before serving. Or the crisp topping can be made early in the day, covered and refrigerated until the crisp is ready to be assembled. 

Surprisingly, the baking time for mini-desserts is similar to the time it takes for full sized ones. And in this case, the mini blueberry crisp bakes for 30-35 minutes in a preheated 400 degree (F) oven. The key to achieving the perfect serving consistency is to allow the baked crisp to rest at least 30 minutes before serving. This gives the filling time to slightly solidify, while still retaining its' warmth.

A big scoop of vanilla ice cream is the obligatory finish, right? Yes, that would be one of those rhetorical questions! Because everyone knows blueberry crisp and vanilla ice cream go together like peanut butter and jelly, cookies and milk, or chips and salsa.

The recipe for this Mini Blueberry Crisp comes with a warning. It's a fruit dessert destined to be the most perfect, impressive, scrumptious finishing touch to any casual weeknight/weekend dinner, any special occasion meal, and/or date night. Which is a. rather bold, significant proclamation considering I am someone who absolutely adores all things chocolate. But that's my story and I am sticking to it! 

If making this dessert for two, I highly recommend serving it with two spoons rather than dividing it into two servings. Especially, if you are sharing this swoonworthy dessert with someone special. 

Recipe

Mini Blueberry Crisp

Serves 2 generously, Serves 4 satisfyingly

Ingredients

Crisp Topping

1/3 cup (44g) all-purpose flour

1/3 cup (33g) old-fashioned oats, plus a tablespoon for sprinkling on top

1/4 cup (50g) light brown sugar, firmly packed

1/8 teaspoon Kosher salt

1/8 teaspoon cinnamon

5 Tablespoons (71g) unsalted butter, room temperature

Blueberry Filling

2 cups (290g) fresh blueberries

1/3 cup (65g) granulated sugar

Zest of half of a small lemon

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon and 1 teaspoon cornstarch

1/8 teaspoon cinnamon

1/8 teaspoon Kosher salt

Vanilla Ice Cream

Directions

Crisp Topping

1. In a medium sized bowl, combine all ingredients. Blend together using a fork or your hands until the mixture comes together. Gently squeeze into small clumps. Set aside. 

Blueberry Filling

1. Preheat oven to 400 degrees (F). Lightly butter a 6" pie dish. 

2. In a medium sized bowl, combine the blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and Kosher salt. Stir to combine.

3. Spoon the blueberry mixture into the pie dish.

4. Evenly top the blueberries with the crisp topping. Sprinkle on the additional one Tablespoon of old-fashioned oats.

5. Place the pie dish on a baking sheet before inserting into the oven. 

6. Bake for 30-35 minutes or until the blueberry filling begins bubbling thickly along the edges and/or the crisp topping is golden brown.

7. Remove from the oven and let rest at least 30 minutes before serving. The cooling time will allow the filling to further thicken, yet will still be warm when serving. Alternately let the mini blueberry crisp rest more than an hour or so and serve it at room temperature.

8. Top with some vanilla ice cream when serving. Serve the crisp with two spoons or divide into two dishes. 

Notes: (1) You could easily serve 4 people with this recipe. Just make certain everyone gets their own scoop of ice cream. (2) I bought the pie plate from TR Pottery INC in Fish Creak, Wisconsin. You can find the link to their website here.

Misty morning in Fish Creek, Wisconsin (May 2022)

Bruschetta (Three Ways)

How was it that only just last week I noticed there was a huge, glaring, gaping hole in the recipes posted to the blog? I was actually shocked to discover I have never shared a recipe for bruschetta. The classic Italian appetizer that has been around for centuries. In my defense, had I filled that hole at some time during the last nine years, this may be a somewhat anti-climatic post for what is 'drum roll worthy' Bruschetta. One seriously eligible for best ever status as well as one so versatile that can be made three ways. On the upside of committing such an egregious error of omission, I am here to promise the blog will never have a 2.0 version of a classic bruschetta recipe. One everyone should have in their repertoire. In other words, this is the only forever version bruschetta recipe you and I will ever need. Or rather I should say ever want. 

Because of its' simplicity, a great recipe for bruschetta heavily relies on the quality of ingredients. From vine-ripened tomatoes to a flavorful extra virgin olive oil to a great balsamic vinegar to fresh herbs, the flavors of the herb butter (used for making the crostini) and the bruschetta topping depend highly on great, fresh ingredients. Which explains in part, why some of the bruschetta you order at a restaurant doesn't always have a wow factor. But this bruschetta has all of the incredibleness, amazingness, and impressiveness a great bruschetta should have! Quite possibly you may never order bruschetta in a restaurant again. Unless of course that restaurant happens to be somewhere in Italy.

Beyond it's depth of flavor, this bruschetta is incredibly versatile. You can serve it plain, drizzled with a luscious, thick balsamic glaze or both drizzled and topped with some creamy burrata. Yes, it has three different serving options! My personal preference is having bruschetta topped with a drizzle of balsamic glaze and a healthy spoonful of burrata. 

Traditionally the bread is rubbed with cloves of garlic, then brushed with some olive oil before getting a sprinkling of salt and pepper. For this bruschetta, the generous 1/4 inch thick slices of ciabatta are spread with a herbed compound butter. Butter, olive oil, Italian parsley, thyme, garlic, Kosher salt, black pepper and white pepper combine to create the perfect elixir to add flavor to the toasted or grilled ciabatta. After all of the herbed butter ingredients are mixed together, it's slightly chilled. When ready to serve the bruschetta, the herbed butter is generously spread on the slices of ciabatta. Whether toasted in the oven or grilled, it makes for the most perfect 'ciabatta crisps'. Further enhancing the 'wow' factor of this bruschetta. The recipe below gives you more herbed compound butter than you need, but it will last for weeks in the refrigerator. Use it to make garlic bread, more bruschetta, or use to enhance the flavor of grilled vegetables. 

The closest bread to Pagnotta, the bread used in Italy to make bruschetta, is ciabatta. It's crusty and sturdy enough to hold the weight of the bruschetta topping(s). Demi-baguette ciabatta loaves cut on the diagonal to a generous 1/4" thickness) make for the perfect bruschetta 'crisps'! Trader Joe's is my go-to place for these loaves, but you might also find them at other grocery stores.

I generously slathered slices of ciabatta and toasted them in a preheated 400 degree (F) oven for 9-11 minutes. 

The bruschetta topping is a kind of antipasto. This topping is made with ripe tomatoes, chopped garlic, Kosher salt, black pepper, white pepper, Aleppo pepper (or red chile flakes), balsamic vinegar, extra virgin olive oil, and fresh basil. I used both Roma and Campari tomatoes. But you could easily use only Roma tomatoes, cherry tomatoes, grape tomatoes or even heirloom tomatoes. Whichever tomatoes you choose, make certain they are ripe.

The tomatoes are first cut into a quarter or half inch dice then placed in a colander to drain. Give the tomatoes at least 20 minutes to drain. If you don't drain them or give them enough time to drain your topping will be too juicy. 

Once drained, the rest of the ingredients are added in (see the sequence in the recipe below). It's best to make the bruschetta topping right before you are ready to assemble the bruschetta. Any leftovers you have can be refrigerated and tossed with pasta or used to top some grilled fish.

You can serve a platter of plain bruschetta and have a bottle of balsamic glaze as well as a bowl filled with a ball of burrata available on the side. Or you can drizzle them with the balsamic glaze and have the burrata on the side. Or you can make a bruschetta platter, allowing everyone to create their own bruschetta. Do what works for you!

When I tell you the platter of bruschetta was inhaled, I am not exaggerating. Nothing makes me happier than to see food disappear! Cleaned plates and empty platters are all the signs of a great meal, a great dish. And, in this case, everyone was telling me this was a great bruschetta! I couldn't agree more. Some things are worth the wait. And this versatile bruschetta recipe is one of them. With fresh tomatoes coming into the market, now is the time to invite over some friends, open up a good bottle of wine, and serve a platter of bruschetta. 

Recipe

Bruschetta (Three Ways)

Serves 4-8

Ingredients

Herbed Butter

2 1/2 Tablespoons extra virgin olive oil

1 cup (113g) unsalted butter, room temperature

1 Tablespoon chopped fresh parsley

1 1/2 teaspoons fresh thyme leaves

1 heaping teaspoon minced fresh garlic

3/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1/8 teaspoon white pepper

Bruschetta

1 1/2 pounds (720g) Roma tomatoes (or a combination of Roma and Campari tomatoes), cut into 1/4" and/or 1/2" pieces

1 heaping teaspoon minced garlic

1/4 cup high quality extra virgin olive oil

3/4 teaspoon Kosher salt

1/4 teaspoon black pepper

2 teaspoons high quality balsamic vinegar

1/2 teaspoon Aleppo pepper or red chile flakes

1/2 cup (1 ounce/29g) fresh basil, cut into a chiffonade

2 small (6 ounce/176g) Ciabetta demi-baguettes, sliced on the diagonal to a generous 1/4" thickness

Balsamic Glaze

8 ounce (226g) burrata ball (one large or two small)

Directions

Herbed Butter

1. In a medium sized bowl, beat the butter and olive oil together until smooth and creamy.

2. Stir in the parsley, thyme, garlic, Kosher salt, black pepper, and white pepper until well blended.

3. Cover and chill for at least an hour. Note: The herbed butter can be made a day ahead. Remove from the refrigerator at least an hour before assembling so the herbed butter compound has a spreadable consistency.

4. When ready to serve, preheat the oven to 400 degrees (F). 

5. Spread each slice of ciabatta with the herbed butter compound. Place on a heavy bottomed, rimmed baking sheet. Bake for 9-11 minutes or until the ciabatta is golden and crisp. Note: You could also toast the ciabatta on a grill.

6. Transfer the ciabatta to a cooling rack. Then start preparing the bruschetta topping.

Bruschetta

1. Place the chopped tomatoes in a colander. Let the tomatoes drain for at least 30 minutes before mixing in the other ingredients.

2. Put the diced, drained tomatoes into a medium sized bowl. First stir in the olive oil. Followed by the Kosher salt and pepper. Then mix in the garlic.

3. Mix in the balsamic vinegar, then add in the Aleppo pepper. Last, but not least, gently stir in the basil. Be careful to not over stir the mixture.

4. Heap the bruschetta topping on top of each slice of toasted or grilled ciabatta. Drizzle with a balsamic glaze. Top with a spoonful of burrata (or serve burrata on the side and let your guests do the honor).

Notes:(1) The bruschetta topping is best the day it's made. But leftovers can be used to toss with pasta or used as topping for grilled fish. (2) I like the demi-baguette Ciabatta loaves from Trader Joe's.

Sturgeon Bay, Wisconsin (May 2022)

Fudgiest Brownies

The unofficial start to summer begins this Memorial Day weekend! And in attempt to beat the summer crowds that vacation in Door County, Wisconsin (aka the Cape Cod of the Midwest), my friend Karen and I took a three day midweek trip up there. We stopped for lunch at the rustic Irish farmhouse Whistling Straights restaurant in Sheboygan, hiked in Peninsula State Park, did plenty of sightseeing, were guilty of doing some damage shopping and antiquing, put together a puzzle, made the obligatory stop for Swedish pancakes at Al Johnson's in Sister Bay, dipped our feet in Lake Michigan, and wandered the cherry orchards taking photos of the trees in full bloom (definitely a sight to behold). Not even the heavy rains on the first day or an overcast sky on the second could spoil anything about this too much fun trip. While there was never a dull moment, we both returned feeling relaxed and refreshed. Making this short getaway an even more perfect adventure.

Before I left, I made a batch of these omg, to die for, drop-the-mic, dare I say 'best ever' Fudgiest Brownies. Until I tasted these brownies, I was convinced the Sluttiest Brownies and the Decadent Chocolate Brownies were the two best ever brownies in the universe. But there is a new 'brownie' in town, one so incredibly scrumptious and out of this world fudgy, that my brownie allegiance has now shifted. And maybe six months or years down the road another brownie will rock my world. But then again maybe not as it would take something rather extraordinary to make me abandon my newly pledged loyalty to the Fudgiest Brownies.

As you begin planning your summer gatherings and barbecues, I am here to try and convince you that a batch or two of these Fudgy Brownies will firmly establish you as being the best ever, most legendary host/hostess. Especially amongst your friends who have a deep fondness for chocolate.

Considering there is only one and a half cups of dark or semi-sweet chocolate (chip) and some instant espresso (to ramp up the chocolate flavor), you might find it hard to believe these brownies could have such an intense chocolate flavor. But we can thank the butter, sugar, vanilla, relatively small amount of flour, Kosher salt, and half dozen large eggs for creating the most ethereally textured, incredibly scrumptious brownies. For the absolute best results I recommend you weigh out your ingredients and use a good quality dark or semisweet chocolate. Because there are only nine 'won't break the bank' ingredients in these Fudgy Brownies, quality matters.

The entire brownie batter is made in the same heavy bottomed pan used to melt the butter, chocolate and sugar. Key to not scrambling the eggs is to allow the melted butter/chocolate/sugar mixture to rest off the heat for at least 15 minutes. Eggs are whisked in one at a time, followed by the vanilla.

The all-purpose flour, Kosher salt, and instant espresso are the last three ingredients to get mixed in. As far as brownie batters go, this one is on the thicker side.

Here are a few more keys to success when making these Fudgy Brownies. First, the pan must be 9" x 9" and metal. The pan size helps to create a thick, luscious brownie. Do not be tempted to make them in a larger pan. Second, the pan must be lined with parchment paper. You will not get sixteen beautiful, perfect brownies out of the pan if you pour the batter into an unlined pan. The brownies bake in a preheated 300 degree (F) oven for 55-65 minutes. When done, the brownies will have a slight jiggle in the center of the pan. Unless your oven runs hot, I would recommend testing for doneness at the 55 minute mark. If you underbake the brownies they will be too fudgy to cut. If you overbake, they will be dry. Having said that, err on the side of cooking slightly longer (unless your oven runs hot, then your brownies might be done at 55 minutes. Note: If your brownies don't jiggle the least bit in the center, you have overbaked them.

The baked brownies cool for 60 minutes before they are covered and finish chilling in the refrigerator for at least 3 hours. The firmer the brownies, the easier they are to cut. My personal preference is to serve these brownies slightly chilled. Note: If, by chance, you have any leftover brownies, wrap well and store in the refrigerator. They will be good for several days.

I lightly sprinkled the brownies with flaky sea salt before they went to the oven and again after they had cooled. 

If this is to be your 'living your best life' summer, then it definitely needs to include these sinfully rich, decadent Fudgy Brownies. When baking brownies, nothing comes close to ones homemade from scratch. And I mean nothing. Not all the doctoring up in the world will create a truly great, epic brownie. And these Fudgy Brownies are truly epic. Put a platter of these brownies out at a gathering and they are destined to disappear. So make certain you hide one to savor after everyone leaves.

Recipe

Fudgiest Brownies

Makes 16 decadent, very fudgy brownies

Ingredients

17 Tablespoons (240g) unsalted butter (e.g., 2 sticks plus 1 Tablespoon)

1 1/2 cups (240g) semi-sweet or dark chocolate chips or chopped chocolate (at least 53% cacao)

2 1/2 cups (500g) granulated sugar

6 large eggs

1 Tablespoon + 1 teaspoon good quality vanilla

2/3 cup (100g) all-purpose flour

1 teaspoon Kosher salt

1 teaspoon instant espresso

Flaky sea salt for finishing (highly recommend Maldon Flaky Sea Salt)

Directions

1. Preheat the oven to 300 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. In a heavy bottomed medium sized saucepan, melt the butter and chocolate. When melted add in the sugar. Stir until blended (mixture will look grainy). Remove from heat and let rest for 15 minutes.

3. Whisk in the eggs, one at a time until well blended.

4. Whisk in vanilla.

5. Whisk in the flour, Kosher salt, and instant espresso until blended.

6. Transfer the mixture to the prepared baking pan.

7. Place baking pan on a metal baking sheet. Insert in the preheated oven on the center rack. Bake for 55-65 minutes, rotating the tray midway through the baking process.

8. When done, the brownies will  be slightly puffed on the edges but still a bit wobbly in the center (you want it to be this way). Check for doneness at the 55 minute mark as all ovens vary.

9. Remove brownies from the oven, place on a cooling rack and let rest for 60 minutes.

10. Cover the brownies with aluminum foil and chill for at least 3 hours.

11. If needed, sprinkle on more flaky sea salt. Cut into 16 squares and serve chilled or slightly chilled.

12. Store covered in the refrigerator. Keep any leftovers covered and stored in the refrigerator.

Notes: (1) Inspired by Gaby Dalkin's Best Ever Brownie Recipe. (2) Use only a metal baking pan to make these brownies. (3) Nestle makes great dark chocolate chips (53% cacao).

Cherry Blossoms, Door County, Wisconsin (May 2022)