ricotta

Ricotta Bread (In Bread Machine)

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Ingredients

  • 3 tablespoons warm milk (I use goat milk)
  • 2/3 cup ricotta cheese (homemade ricotta cheese recipe coming soon!)
  • 4 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups bread flour (I’ve been using Pillsbury)
  • 1 teaspoon instant yeast/bread machine yeast

Directions

  1. Make sure the milk is not too, hot – around 100 degrees is good. Add the ingredients into the bread machine in the order recommended in the instruction manual. Generally, this is wet ingredients first, then dry ingredients – flour is second to last. Make a little dent in the flour and pour the yeast in the hole. (Pictured)
  2. Select 1.5 lb loaf and desired crust color – I go for light crust. Press start.
  3. When finished remove the bread pan with oven mitts and let cool. Use a spatula to loosen the bread from the pan. Tip the pan upside down and shake the bread out onto a wire rack to finish cooling.

This bread is so fluffy and delicious. I like to dip it in oil and Italian seasonings. I eat it with soup. I also love putting goat butter on it.

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 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.