Mint Cheesecake: 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1 teaspoon mint extract 4 drops green food dye, if desired Brownies: 2 sticks butter, melted 2 cups sugar 3 tablespoons water 3 large eggs 2 teaspoons vanilla extract 2 cups flour 1-1/4 cup … [Read more...] about Ganache-Topped Mint Brownies
The Weekly Dinner Menu: 3/15/10
Today's post is brought to you by my personal cookie monster. One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting … [Read more...] about The Weekly Dinner Menu: 3/15/10
How to Make a Seedling Tray Out of Recycled Products
Here in the Midwest, there is still snow on the ground, but temperatures are on the rise, and it's time to start thinking about gardens and, more importantly, getting seedlings started. We'll be starting our seedlings indoors because the temperatures still drop below freezing at … [Read more...] about How to Make a Seedling Tray Out of Recycled Products
Lemon Ricotta Blueberry Bread Pudding
What to do when you have food that needs to be used in short order? In this case, the obvious solution was to whip up a bread pudding with a few extra lemons, ricotta, blueberries I'd planned on feeding the kids but then forgot about and a loaf of bread with a forgotten … [Read more...] about Lemon Ricotta Blueberry Bread Pudding
Lemon Ricotta Blueberry Bread Pudding
1 pound artisan bread 4 eggs 1 cup sugar 1 cup ricotta cheese zest of one lemon 1 teaspoon lemon juice 3 cups whole milk 2 teaspoons vanilla 1/2 teaspoon cardamom 3 tablespoons butter, melted 1 1/2 cups blueberries, fresh or frozen Preheat oven to 350° F. Grease a … [Read more...] about Lemon Ricotta Blueberry Bread Pudding
