Ricotta Cupcakes

http://orangette.blogspot.com/2005/10/going-steady.html

These cupcakes are so good! They came to be because I had leftover ricotta from making homemade ravioli and I didn't want the ricotta to go to waste. So I did what I usually do, I started looking through some of my cookbooks looking for a special recipe to use my ricotta in, nothing came up. Next thought was to search some of the blogs I like to follow and just then I remembered that I was introduced to a new blog from a book we read in Slow Food Utah book club called 'A Homemade Life' by Molly Wiezenberg (I recently read this book in TWO days on a little getaway to Sundance with my sweetie). She has a blog called Orangette, so I did a search through her recipes and found this little gem of a recipe. I have made them twice in the last month- their that good. I posted the link above, I hope you'll try them. They are simple to make but big on gourmet flavor. Enjoy!

Coconut Pumpkin Ice Cream w/ Toffee

So naughty but so nice. I made this recipe a few weekends ago when I was needing some cheering up. I just happened to have these ingredients laying around and thought to mix them all up- Voila! A sweet treat perfect for the season and it also worked in cheering me up. Enjoy!

Ingredients:

2 cans organic canned coconut milk
1 package of Pumpkin Ice Cream starter mix (I bought this at Williams Sonoma)
1 1/2 c. toffee, chopped into smaller pieces (I used toffee from V Chocolates, it was gift from someone Billy works with and was just sitting around begging to go into this ice cream)

Directions:

1. Open and pour the two cans of coconut milk into a mixing bowl, pour in the package of Pumpkin Ice Cream starter and whisk until it feels like the mix has dissolved. Refrigerate this mixture in until completely chilled.
2. After the mixture has chilled (maybe 2 hours) take out of the fridge and mix in the toffee.
3. Pour the coconut pumpkin toffee mixture into your ice cream maker and freeze according to manufacturer directions. I think I processed mine for 20-25 minutes.
4. Pour into freezer safe containers and freeze for at least one hour before serving.

DIY Popsicles- Hurray For Summer

Last summer I picked up some Popsicle molds to make our own (less sugary) Popsicles. Not to mention that Billy is always wanting a 'treat' after dinner and I wanted to make something I could feel good about us having. Well, they were a hit. We had a get together planned with our friends this weekend (Nate & Alisa, and JD & Sadie) whom all have kids (Soren & Jude and Olive & Adelae) and I was in charge of dessert, so Viola Popsicles! I knew the kids would love them. Everyone including the adults loved this treat, I also made sure to pick up some molds for my friends to make their own with the kids, and from what I was told that is the first thing Soren wanted to do the following morning, YAY! These are easy and you should try your own creations, our friend Brittany said she pours flavored yogurt into hers for her kids-great idea! Enjoy!

-Chocolate Almond Butter Popsicles- (this recipe comes from Elana's Pantry)
2 banana's
1/4 c. almond butter
1/4 c. water (I used 1/2 water)
2 T. cacao powder (raw chocolate)
1 T. vanilla
1/4 t. stevia (I used 1 T. agave)

1. All the ingredients go into your vita mix or blender (I used a blender). Mix well and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

-Sour Orange Popsicles-
3/4 c. fresh squeezed orange juice (I used my juicer, I needed 2 oranges)
3/4 c. fresh grapefruit juice (again I used the juicer, needed 2 grapefruit)
1 c. Whole Foods Blood Orange Soda
1/4. c. fresh lime juice
1/4 c. agave

1. Mix all the ingredients in a bowl and chill in the fridge for about an hour, then pour mixture into molds and freeze. Freeze until ready.

-Watermelon Lime Popsicles- (I made these for our week of juice fasting)
2 1/2 c. fresh watermelon juice (I used my juicer)
1/2 c. fresh lime juice (used my juicer)

1. Mix these two ingredients together and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

Komen Walk and Mother's Day Dinner- Boobs, Friends and Food

 Our group for the big Komen Breast Cancer Walk, Yeah Team!

 Jenn, Mom and Me

 Breakfast at Squatters- Yum Fun

 Creminelli Sopressatta Salami over Fresh Cucumber

Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon

 The dudes chillen, waiting for food. (Billy and Big Mike)

 View of our beautiful table

 Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto

Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar

-Homemade Coconut Ice Cream-

1 14oz can organic coconut milk

1/4 c. agave

1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)

a pinch of salt

1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.

2. Scoop into a freezer container and freeze for at least a few hours before serving.

3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!