Tag Archives: Baking Recipes

Chocolate Chips Ricotta Cookies

Freshly baked chocolate chips cookies for Sunday’s afternoon snack.  These cake-like cookies are soft and moist.  The perfect match with a cup of coffee.


Wet Ingredients:

1 cup ricotta cheese
4 tablespoons unsalted butter, softened or melted*
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg

Direction: In a medium sized bowl, whisk the ricotta cheese with butter and sugar.  Add vanilla extract and egg.  Mix until light and fluffy looking.

Dry Ingredients:

1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash of salt

1 cup semisweet chocolate chips (last ingredient to add in the batter)


In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips.

*If you used softened butter, chill the dough for about an hour or so before baking, or place in the fridge for 20 minutes.

Use 1 ice cream scoop for each cookie and place them on baking sheet.

Place in the oven and bake about 25-30 minutes or until lightly browned.

Makes 25 cookies.



Posted by on March 20, 2011 in Baking Recipes, Desserts Recipes


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happy valentines mini pecan tarts

To welcome this Valentine’s Day, lets have some mini tart fill with chopped pecans and love!

My friend Annette has gave me some pecan tarts few months ago, after i had it, i know this is a must keep recipe!!

(makes 48 mini tarts)

For the crust:

  • 1 cup butter
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour

Mix flour, cream cheese and butter together.  Make 48 mini balls into a mini muffin pan.  Use thumb to press into the middle for a tart shape.

For the filling:

  • 2 eggs
  • 1.5 cups packed brown sugar
  • 2 tablespoons melted butter
  • salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Mix eggs, sugar, melted butter, salt, vanilla and pecans together.  Fill the tart shells. Bake at 350 degrees for 30 min.

Notes: do not overfill or they will erupt over the top of the tins.


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