baking

Chocolate Chip Ricotta Cookies

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Ingredients

  • 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 8 oz. ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • kosher salt
  • 1 cup mini chocolate chips, or more to taste
  • confectioner’s sugar for dusting
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
  2. Cream butter and sugar in a large bowl with a handheld mixer on high until light and fluffy, about 2 minutes. Reduce speed to medium and add eggs. Beat until smooth. Add ricotta and vanilla and beat to combine.
  3. Sift flour and baking powder into bowl. Add a pinch of salt. Mix on low speed until just combined. Stir in chocolate chips by hand.
  4. Drop cookies in heaping tablespoons onto baking sheets. Leave about 2 inches between cookies. Bake, rotating the trays from top to bottom halfway through, until cookies are puffed and golden at the edges, about 18 minutes. Remove to a wire rack to cool.
  5. Dust cookies with confectioner’s sugar before serving if desired.

I got this recipe from the newspaper! A lady named Lidia Bastianich.

I had to take these out right at 18 minutes. Any longer and the bottoms started browning. I also thought the suggested amount of mini chocolate chips was perfect.

Molasses Cookies

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Ingredients

  • 1/4 cup molasses
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups white sugar
  • 3/4 cup butter, melted
  • 1 egg

Directions

  1. In a medium bowl, mix together melted butter, 1 cup sugar and egg until smooth. Stir in molasses. In another bowl, combine flour, baking soda, salt, cinnamon, cloves and ginger. Blend the flour mixture into the molasses mixture. Cover and chill dough for 1 hour.
  2. Preheat the oven to 375 degrees. Roll dough into walnut sized balls and roll in the remaining 1/2 cup sugar. Place cookies 2 inches apart onto greased baking sheets.
  3. Bake for 8 to 10 minutes until tops are cracked. Cool on wire racks.

These are great and I personally don’t think they are overly sweet. They are always a hit at my job.

I use a cookie scoop to make the balls the same size. Mine started cracking right at 8 minutes and I took them out. I cooked some a couple minutes longer and they were overdone.

Greetings!

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Hello!

My name is Kristin. I live in Elyria, Ohio – about 35 minutes from Cleveland and about 40 minutes from Sandusky (Yay Cedar Point!). I am in my 30’s and live with my husband, Scott, and our dogs: Reno, Kano and Achilles.

I’ve dabbled in blogging before, but it was always kind of all over the place and I wasn’t super consistent with it. I decided if I wanted it to be more organized and more consistent I needed to pick something I enjoy doing every single day and something that is important to me. So that is how Food & Faith was born. I am always cooking and baking and trying new recipes. My faith is very important to me and is something I strive to include more often in my everyday life.

The faith portion of this blog includes new things I have learned, scripture, devotionals, struggles, studies and prayer requests.

The food portion will be slightly different from most food blogs I’ve seen. I’ve never liked having to scroll and scroll and scroll through a bunch of text before getting to the recipe. This blog will be set up with pictures and the recipe AND THEN any helpful hints or tips or whatever else.

I am not a chef and most of these recipes are not my own. This blog is to share the great recipes I have found throughout the years. I was vegetarian for some time and then pescatarian for a couple years so there will also be some plant based recipes included.

Thanks for reading! Talk to you soon!