Moondust/ moon dust is “dusted” on the bottom of a pastry crust to help absorb the juices of the fruit. It was developed by Chez Panisse and it consists of equal parts almonds, sugar, flour and amaretti cookies that are blended together and then used in an unbaked pastry crust. I always have a jar on hand!
I sorry you had no dessert 
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Thanks for the info! I had never heard of that before.
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Very effective and tasty as well , I’m its number one proponent 
An excuse to make amaretti cookies, which I have not done in ages!
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And beautiful to boot!
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Do you deliver? (She said from the other side of the continent.)
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Well I dont know, i spent half a day making 8.
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I hear you. They look delectable!
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WOW, impressive.
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Thank you
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These look delicious!
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Thank you. I had one tonight and it was still crunchy and nicely filled. Im having trouble posting pictures.
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Some procrastinabaking to avoid sorting through several boxes of papers:
https://www.twopeasandtheirpod.com/cadbury-egg-cookies/ I don’t care for cadbury eggs but was gifted some, so baked this recipe. Seems pretty good! Gifted some to a friend that I saw this AM…
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Sunshine has another “Girl’s Night” dinner at a friend’s house. I made dessert for the function. Although, I’ve made this before – everyone (at the dinner) liked it.
So with Easter just having ended, I had saved the juice from the sweet potato can and it was added to this Apple cake. (The apples were in my freezer from my neighbor – last year) I used brown sugar, cinnamon and nutmeg to add to the flavor. The cake did crack, but I filled that in with some homemade vanilla butter cream frosting (tinted pink).
For me, I don’t have to cook dinner tonight. YEA!!
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Baked ricotta (first time).
I wish our grocer sold ricotta in 8 oz. tubs. As it is, I’m almost always stuck with the bottom half of a 15 oz. tub to use up, and I’ve learned I’m not a fan of ricotta-based baked goods (cakes, muffins, etc.).
I made two versions in 3" ramekins – one savory, one sweet. Both had ricotta and egg as the base. The savory version had chives, parm, and black pepper - served with toast and tomato slices. The sweet version had sugar, lemon zest, and a pinch of salt - served with toast and blueberry jam.
These were good! We ate them both for breakfast, and would happily eat them again.
If you have a favorite baked ricotta recipe, I’m all ears.
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No baked ricotta ideas (I love ricotta in cakes) but what about other savory uses like pasta?
It’s lovely plopped on top of a simple tomato sauce pasta, or dotted into baked ziti (I prefer vodka sauce here), or you could turn it into gnudi / malfatti, or these ricotta polpette which I always think about but have yet to make.
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