Pasta or red-sauce Italian is usually how I end up buying a tub of it, so I’m always open to alternate uses for the balance. The baked ricotta was good! DH preferred the sweet version, and I preferred the savory. Jack Sprat et al…
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Ah, of course that makes sense.
Out of curiousity, what don’t you like about ricotta in baked goods?
I find them too tender for my taste. I prefer something more toothsome.
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A tiny chocolate loaf cake to experiment with a variation of the sour cream orange cake I enjoyed so much.
Quarter recipe fits perfectly in my mini loaf tins.
I skipped the egg (because: half an egg is a no) and added some yogurt and a pinch of baking soda instead. Reduced the flour for the equivalent amount of cocoa.
And I added some gratuitous chocolate chunks at the end, because why not. Thought later that I might have melted them in with the cocoa.
This took about 15 mins at 325.
Very tender crumb.
I just looked at the recipe @CaitlinM shared and the Cooks Illustrated recipe @mig had mentioned a few weeks ago for buttermilk and sour cream chocolate cakes, which have similar fat and flour proportions, with butter not oil. BUT both those use 5 eggs where my base lemon bundt uses only 2 for the full recipe, so I guess could have used a whole egg (but it might have overflowed, so maybe also a different pan). Will try that next time.
But I’m quite pleased to have another good eggless recipe for my mom – this is effectively a richer version of the Amazon / crazy cake, no ganache needed.
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My last bake of the month… a wedding tea for my former team: they invited me back and requested cake. I had 5 bananas in the freezer, so decided to try this recipe https://www.thevanillabeanblog.com/banana-chocolate-bundt-cake/. This time I made my own cake goop of one parts each oil/flour/shortening… success! Clean release!!
Good recipe, would make again.
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She’s a beaut!
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Just looked at that recipe. Quite appealing.
King Arthur millionaire’s shortbread, first time making this knockout bar cookie. Full report here.
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Nice!
How long did you wait before turning cake out of the pan?
I buy ricotta or cottage cheese or Farmers cheese specifically so that I can make cheese pancakes with them. In Russian, they’re called sirniki . I just add an egg a little salt, a little sugar and a bit of flour but it’s about 85% cheese. Sautéed dollops in a pan and you’re good to go.
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Thanks! Those sound like a good vehicle for berries. 
I’ll try it.
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I’m supposed to bake something for a group of friends on Monday. Suddenly wondering if this should be it. Was previously considering Smitten Kitchen’s Not Kentucky Derby bars. Hmmmm.
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I got some feedback on my cake. The ladies liked it, but was told it could have been a bit “sweeter”, so I’ll increase the amount of brown sugar, next time. I used a 1/2 cup, so I’ll try 3/4 cup next time.
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I layer it between boiled pasta and sauce , topping it with mozzarella or another melted cheese, then bake until bubbly, for a cheater lasagna.
I throw out a lot of ricotta, as well.
I’ve also added it to a tomato basil ricotta strata.
Not a cake - my friend brings these lemon ricotta cookies to our cookie exchange.
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Raspberries three ways, fresh, raspberry jam brushed on crust, and raspberry confectionery sugar sifted over berries. A little Clementine jam glazed the berries for a finishing touch.
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I wanna dive into the screen!
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Be my guest!
ETA, wait until I put a scoop of vanilla ice cream on it.
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just 20 minutes…
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