Lemon Ricotta Gems

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes about 45 cookies


2.5 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar (I use organic evaporated cane sugar)

2 large eggs, at room temperature

1 (15-ounce) container whole milk ricotta cheese, room temperature

3 tablespoons lemon juice

1 lemon, zested

 For the glaze:

1 cup powdered sugar

3 tablespoons lemon juice

1 lemon, zested


In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Heat the oven to 350° F.

Line 2 Extra large baking sheets with parchment paper. Scoop the dough (about 1.5 tablespoons for each cookie) onto the baking sheets. Bake for 10-15minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 5minutes. Then transfer to a cooling rack. If you don’t have large baking sheets. Chill the dough in between batches. The fastest way to cool down your baking sheets in between is to rinse with cold water and dry them with a paper towel for the next batch. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Dip the cookie upside down just until coated. Let the glaze harden for about 2 hours. 

*original recipe was adapted from Giada De Laurentiis.
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Rating: 5.0/5 (2 votes cast)

Fluffy Ricotta Pancakes

March 5th, 2018 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These are by far one of the fluffiest, most delicious pancakes I have made so far in my culinary experience. I highly recommend you give it a try. You won’t be disappointed!


1-1/2 Cups White Whole Wheat Flour

1 tsp baking soda

1/4 tsp salt

1 cup low fat buttermilk

2 Large egg yolks and whites

2 Tbsp Evaporated Cane Sugar (or any sugar you have on hand)

2 Tbsp Lemon Zest

1/2 of a lemon, squeezed

1/2 cup Ricotta Cheese


In a small bowl, whisk together the flour, baking soda and salt.

In a separate large mixing bowl, combine the ricotta, buttermilk, zest, sugar, and yolks by hand.

In a stand mixer, whisk egg whites until soft peaks form.

Add dry ingredients to the buttermilk mixture just until combined; gently fold in egg whites until just incorporated.

Coat a large nonstick pan with cooking spray over medium low heat. Using 1/2 cup measuring cup or scoop, spread out pancake batter and cook about 2-3 min or until lightly browned, flip and cook additional 1-2 min. Keep pancakes warm wrapped with foil in a 200F oven until ready to serve.

Serving Size: 2 Pancakes

WW Points: 6

**original recipe adapted from Kitch Me.

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Rating: 5.0/5 (2 votes cast)