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Ricotta Chocolate Chip Cake

The holidays were full of such wonderful desserts. From cookies to cakes and pies, I don't think I went through the month of December without tasting something homemade...and most days it was for breakfast.

In my Pumpkin Crunch Cake post, which we made for Thanksgiving, I mentioned a chef named Dennis Littley. He is such an inspiration, not only as a chef but as a social media expert in Google+. He has a blog called A Culinary Journey with Chef Dennis which has amazing recipes as well as stories about food. Around Thanksgiving, he had posted a recipe for Ricotta Chocolate Chip Cake. It looked mouth-watering and the recipe seemed pretty easy.

The first time I made the cake was for our annual Christmas gathering. I love trying new recipes because I have 20+ people to use as taste testers. From the first slice to the last, people enjoyed the delicious flavor of this ricotta cake. It was crunchy, yet had a smooth sweet texture. I added Grand Marnier and orange rind to my cake which complemented the chocolate and ricotta. For me, this cake was a great success.

On to Christmas...

Since the Ricotta Chocolate Chip Cake was such a success, I decided to make it for our Christmas Eve dessert. With the craziness of the day, I didn't have any mascarpone cheese and had taken out a package of cream cheese, knowing I could substitute the two. Jeff made a last minute run to the market and picked up the mascarpone cheese I needed. I mixed together the ingredients and got the cake into the oven before the guests arrived. I was so excited to have people try the ricotta cake again. Then, it dawned on me...it's a ricotta cake and I didn't put any ricotta in it. I grabbed the cream cheese and mascarpone and completely forgot about the ricotta. Hmmm...I think I have a cheese cake. There was nothing I could do, so I finished the cake and we served it for dessert. The center was a bit heavy (probably an understatement) and 1/2 the cake sat on the plate until I threw it out about a week later. OK, I need to put that recipe to rest for a while.

On to my After Christmas Holiday Party...

This year, we were going to Tammi's house for our office party. Tammi is not only my co-worker but my social media partner in crime. She writes a great dog blog called Gracies Bark. I volunteered to make the Ricotta Chocolate Chip Cake and I was dreading it. We were picking up the ingredients when I came across coffee-flavored mascarpone cheese. My eyes lit up! This would be perfect for the cake. I couldn't wait to get home to try this out...coffee, ricotta, chocolate and orange...that sounded pretty good. Paying attention this time, I got the ricotta and coffee-flavored mascarpone into the cake.

The first cut went to my boss's husband, Mike, who really enjoyed the cake. We proceeded to cut the cake into large and small pieces and had people guessing what was in it. They loved the orange flavor as well as the subtle chocolate tone. Everyone agreed, it melted in your mouth. It was nice leaving the last piece with Tammi, so no leftovers...SUCCESS!

This Ricotta Chocolate Chip Cake is back on my favorite's list and for good reason...if I can arrive or make a dessert and end up with an empty plate at the end of the evening, it's worth blogging about.

Ingredients for Ricotta Chocolate Chip Cake

Cake

2-1/3 cups of flour
1/2 cup of sugar
1-1/2 teaspoon of baking powder
1 egg
1 tablespoon of milk
1 tablespoon of Grand Marnier or orange flavored liquor
8 oz of very cold butter sliced thinly

Filling

8 ounces of ricotta
8 ounces of mascarpone (We used coffee flavored mascarpone)
1 large egg
3/4 cup of sugar
2 teaspoons of freshly grated orange rind
1 cup mini semi-sweet chocolate chips

Preparation

1. In a food processor, place all of the cake ingredients into the bowl (except for the butter) and pulse for 30 seconds.
2. Cut the butter into thin slices and add it to the mixture. Using short, quick pulses, mix until chunky (about 8-10 quick pulses). The mixture will be blended but chunky.
3. Press half of the mixture gently into the bottom of a 9 inch springform pan that has been greased with butter and dusted with flour. Do note mash down the mixture.
4. Mix the ricotta, mascarpone, egg, sugar and orange rind together using a fork.
5. Add the mini chocolate chips and stir to blend.
6. Spread the mixture evenly on top of the crust.
7. Crumble the remainder of the crust over the filling, covering the filling completely *
8. Bake in a preheated oven for 50 to 60 minutes at 350°
9. Remove from oven when the top is golden and slightly firm.
10. Cool on wire rack and serve at room temperature.

Slice and share...no fighting!

Written by Tricia White

Fig and Blue Cheese Savories

Back a few weeks ago, we held our annual Christmas gathering. I love this time of year because we get to see friends that have a history with us from high school, college and our children's activities (from the past as our children range in age from 18-27). It's an evening of great friends, good food and amazing conversation...and a little bit of wine. As much as Jeff and I love to make many of the servings, all of our friends come with appetizers and desserts to fill in the meal. 

This year, Patty and Mark Steinhoff brought the BEST appetizer. When Patty came in and handed me the plate, I thought it was thumbprint cookies so I put them in the dining room with the rest of the desserts. Patty said, "Oh, those aren't dessert, those are appetizers." She then proceeded to tell us about how easy they were and the 4 ingredients needed...flour, butter, blue cheese and fig preserves. These little savories were amazing, they melted in your mouth with a buttery cheese flavor and a little bit of sweet. It reminded me of a grown up cheese cracker but more addicting. They were small which meant you could pop them in your mouth and just enjoy the savory experience.

Well, last night I decided to make them for a family holiday gathering. I put the butter, flour and cheese in a food processor, as it formed a ball I took it out and placed it on the pastry board. It looked a little grayish and I thought...this doesn't look right? I went to the computer to look up the recipe. There it was Blue Cheese and Fig Savories by The Runaway Spoon. Patty was right and I was doing everything according to the directions. So, I rolled out the dough, cut the savories and placed the fig preserves on top. Into the oven for about 10 minutes and there they were...Fig and Blue Cheese Savories.

I couldn't wait to get them to the party. I love to see how people like the recipes we make because that is the make or break to whether they will become a blog article. Everyone loved them! I'm always amazed how much the kids liked them as well as the adults. When I was young, there is no way you could have gotten me to taste something with blue cheese and fig. Too radical! (Oh, I just dated myself!)

If you are heading out tomorrow night for New Year's Eve, be the hit of the party and make a platter of Fig and Blue Cheese Savories. They are quick, easy and DELICIOUS!

Happy New Year and enjoy the blessings in 2013.

Ingredients for Fig and Blue Cheese Savories

1 cup all-purpose flour
1/2 cup (1 stick) butter, cut into tablespoons
4 ounces blue cheese, crumbled
Ground black pepper

Fig preserves (about 1/4 cup)

Preparation:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flour, butter, and blue cheese along with few grinds of black pepper into a food processor.
3. Process the dough until it comes together and starts to form a ball.
4. Place the dough onto a lightly floured surface and knead a few times to pull the dough together.
5. Roll out to 1/8 inch thick with a floured rolling pin.
6. Cut rounds out of the dough with a floured 1-inch cutter (we used a 3/4 inch cutter)
and transfer the rounds to the parchment-lined baking sheet.
7. Using the back of a round half-teaspoon, make an indention on top of each dough round.
8. Spoon about 1/8 teaspoon of fig preserves onto each dough round.
9. Bake for 8-10 minutes or until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.
Makes about 4 dozen with the 1 inch cutter and 6 dozen with the 3/4 inch cutter.

These can be stored for two days in an airtight container, place wax paper between layers.

Written by Tricia White

Macaroni and Cheese with Ham and Smoked Paprika

When I was growing up, my mother used to make macaroni and cheese most Friday nights during Lent. It was the most delicious dish as she made it with American cheese, a bit of paprika and Ritz crackers for the top. I remember the ease of her making it...some flour and butter, a few cups of milk and a package of sliced cheese which she tore up into pieces so they would melt quicker.

We were trying to figure out what we would have for dinner and I mentioned to Jeff that I was craving macaroni and cheese. I was telling him about how my mother would make it and decided I would take it on. I didn't want a recipe because most of what she did was basic. We decided we would add some ham to give it an extra boost along with smoked paprika. I knew I needed to start with a basic roux (flour and butter), so this is what I did.

1. Pre-heat the oven to 350 degrees

2. Fill a large pot with water, generously salt and bring to a boil. Once boiling, add you favorite pasta. We used a fusilli pasta but feel free to use traditional elbow macaroni. Add 1-1/2 pounds of pasta. Cook according to directions, drain and butter slightly so they won't stick. Place in a 13 x 9 inch deep dish pan.

3. In a large saucepan over medium heat, melt

    1 stick of butter (1/2 cup)

    Add 1/2 cup of flour

Mix well and allow the roux to become golden brown and bubbly, about 2-3 minutes.

4. Using a whisk, slowly add three cups of milk, whisking constantly so the mixture won't clump. Once it is well blended, add an additional 2-1/2 cups of milk. (We used 1% milk, since that's what we drink.)

5. Stirring regularly, allow the mixture to reach a slight boil, about 5-7 minutes. 

6. Add-

    2 cups of shredded mild white cheddar

    2 cups of shredded Monterey Jack Cheese

We added them 1/2 cup at a time and stirred until it was blended. 

7. Add -

    2 cups of ham, cut into 1 inch cubes

    2 teaspoons of smoked paprika

8. Take the mixture off the heat, add salt and white pepper to taste. Mix with the pasta in the dish.

9. Crush 1/2 a sleeve of Ritz crackers and sprinkle on top of the mixture.

10. Finish with a slight sprinkle of paprika.

11. Bake for 45 minutes or until the top is slightly golden and bubbly.

Allow the macaroni and cheese to sit for 10 minutes before serving. Serves 8-10 people.

The macaroni and cheese was delicious. It was creamy and smooth with that hint of smokiness. For us, it was the comfort food we craved. That feeling when there is still a chill in the air and you want something that is tasty and easy...that one dish casserole. It brings you back to a time when you were younger, enjoying the same anticipation for a hearty meal.

Surprise your family with homemade macaroni and cheese, create that memory...that dish that everyone craves!

Gnocchi Gratin with Gorgonzola Dolce

 

I know this isn't the greatest picture but we have made this dish three times, in the past two months, and each time we got caught up in the moment of entertaining and forgot to take a picture. 

It started when we had a holiday gathering at the beginning of December. We served the gnocchi gratin as an appetizer and it was a hit. I have dubbed it "adult gnocchi and cheese". It's better than your best macaroni and cheese. The gnocchi were light and the mixture of gorgonzola, cream, rosemary and fresh ginger bring a complexity to the dish that is truly delicious.

We decided to serve it as a first plate on Christmas Eve. We normally make stuffed shells but decided that the gnocchi gratin was so good we would make it for our family. Once again, people went crazy. Tangy Gorgonzola, hints of rosemary and ginger and the homemade gnocchi melted in your mouth. The dish is rich but it begs for seconds and sometimes thirds.

Finally, we celebrated our office holiday party in January and as people were helping themselves I remembered to take a picture. As you can tell, this was a roasting pan full of Gnocchi Gratin with Gorgonzola Dolce, a double recipe. Oh, just so good.

So, now for the hard part...yes, this does take time to make. You have to boil and rice the potatoes. Combine the potatoes with flour and eggs, then roll, cut and score the gnocchi with a fork. The cream needs to be heated and left for 30 minutes so it can absorb the rosemary and fresh ginger. The gnocchi are cooked in small batches, tossed with butter and when you are finished, it is mixed with the cream, gorgonzola, and a topping of butter, Parmesan cheese and bread crumbs.

I would say, from boiling potatoes to taking the gratin out of the oven, probably 4 hours. But you must remember, it didn't stop us, we've made it three times. If we could we would make it for the Super Bowl game. The problem - everyone who is coming to our house has tried it! It definitely falls into the category of amazing comfort food. I do know we will make it again before the winter ends, probably a great appetizer for my "cousins gathering" in March. Just think...a new group of people who haven't tried this amazing dish.

(Adapated from Bon Appetit, December 2012, Gnocchi Gratin with Gorgonzola Dolce)

Ingredients:

1 pound of russet potatoes
1 large egg
1 large egg yolk
6 ounces of Parmesan, finely grated, divided
1 cup of all-purpose flour (plus more)
1 teaspoon of kosher salt (plus more)
1/2 teaspoon of freshly grated nutmeg
1 cup of heavy cream
1 sprig of rosemary
1 1/4"-thick slice of fresh ginger
2 tablespoons (1/4 stick) of butter, room temperature, divided (plus more)
3 tablespoons of fine dried breadcrumbs
4 ounces of Gorgonzola or other mild blue cheese

Gnocchi:

1. Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.

2. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

3. Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

4. Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1-2 tablespoons of butter.

Cream Sauce and Topping:

1. While the potatoes are boiling. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

2. Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl.

Gnocchi, Cream and Gorgonzola:

1. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

2. Bake until the filling is bubbling and the topping is browned, 25–30 minutes.

3 Cheese Macaroni and Cheese with Ham

 

The other night, it was raining and cold and I was tired and definitely didn't want to make a big meal for dinner. We had suddenly gone from 5 people around the kitchen island to 8 people eating with us on a Thursday night. We had already had a one dish meal this week (ravioli with meat sauce) and I wasn't sure if everyone would want pasta again. I spoke with Jeff and mentioned macaroni and cheese. That has been an alternative to some of our meals over the past few weeks but it never got chosen. We decided that if we made it we could put something else with it...ham, bacon, tuna? We decided on ham and I wanted to add diced tomatoes, but ham it was and I finally got macaroni and cheese.

Just recently, I had seen a great recipe for a 3 cheese macaroni and cheese but do you think I could find it? Not Thursday night! I jumped on-line and started searching for a 3 cheese macaroni. I landed at the Food Network and found a recipe that had been highlighted during  Diners, Drive-ins and Dives. It was a 3 cheese macaroni and cheese recipe from Eveready Diner in Hyde Park, NY. I loved the recipe because it started with a basic roux base of butter and flour which was followed by milk and cream and then lots (or should I say loads) of cheese. It reminded me of the way my mother made her baked macaroni and cheese.

Some quick notes before you begin:

1. We used large shells instead of elbows. It gave the recipe more substance. We love elbows, but a larger pasta holds flavor better and doesn't get lost in the cheese.

2. We used a 1 pound ham steak, chopped it into one inch cubes and sauteed them for about 5 minutes. It gave them a great flavor before being mixed with the cheese and pasta.

3. We used half the salt, only because we were adding ham and that can be salty.

4. I wish we had added a can of drained diced tomatoes. I was looking for that ham, cheese and tomato combination, like in a grilled cheese sandwich. If you decide to be adventurous and mix a can in, I would toss it with the cooked pasta and then add the cheese. Also, tell me how it came out!

5. We used panko bread crumbs and Ritz cracker crumbs. We love the buttery flavor of the crumbs.

6. We used lots of Cheddar and Monterey because when we decided to double it we didn't have everything we needed. So, I think it was 2 pounds of cheddar, 2 pounds of Cheddar and Monterey jack cheese and 8 ounces of Romano.

Finally, served on the table, it was delicious. It is that great comfort food which made the cold and rainy day seem less miserable. Everyone loved the cheesy flavor, the addition of the ham and plenty of leftovers. They went out the door as lunch for at least two of my kids. Who says you can't bring macaroni and cheese to lunch when you are in high school!

Ingredients

• 1 tablespoon salt, plus more for pasta water
• 1 pound large elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
• 2 tablespoons chopped fresh parsley, for garnish

Preparation:

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

Note: This recipe feeds 4-6 people, but when we doubled the batch (having eight people) we had more than enough. One batch will definitely feed 6-8 people.