Baked Lemon Ricotta Donuts

These baked lemon ricotta donuts are a delightful treat with a subtle lemony flavor and a moist, cake-like texture. Perfect for breakfast or as a snack with a cup of coffee.

Ingredients:

• 1 cup ricotta cheese
• 2/3 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• Confectioners sugar for dusting

Instructions:

Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Ricotta cheese, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract should all be combined in a big bowl

Blend thoroughly

Mix the flour, baking soda, baking powder, and salt in a separate bowl

Alternating between adding melted butter and milk, gradually mix the dry ingredients into the wet ingredients

Blend until barely combined

The batter should be poured into each donut hole in the pan until it is about 3/4 full

When a toothpick is inserted into a donut, it should come out clean after 12 to 15 minutes of baking in a preheated oven

Take out of the oven and let the donuts cool down in the pan for a few minutes, then move them to a wire rack to finish cooling

For an added sugary touch, dust the cooled donuts with confectioners sugar

Savor your freshly made baked donuts with lemon ricotta

Easy Blueberry Cobbler

This easy blueberry cobbler is a delightful dessert that showcases fresh blueberries in a sweet and comforting treat. With a simple batter that bakes into a golden crust atop the juicy blueberries, its a perfect dessert for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

Instructions:

Preheat the oven to 375F 190C

In a mixing bowl, combine flour, 3/4 cup sugar, baking powder, and salt

Stir in milk and melted butter until just combined

In a separate bowl, toss blueberries with lemon juice and remaining 1/4 cup sugar

Spread blueberry mixture evenly into an 8-inch square baking dish

Drop spoonfuls of batter over the blueberries

Mix remaining 1 tablespoon sugar with cinnamon and sprinkle over the batter

Bake for 35-40 minutes or until the top is golden brown and the blueberries are bubbling

Serve warm, optionally with vanilla ice cream

Cheesecake-Poppy Seed Muffins

These muffins combine the creamy richness of cheesecake with the delightful crunch of poppy seeds. They make for a perfect breakfast treat or a sweet snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1/2 cup cream cheese, softened
• 1/4 cup milk
• 1/4 cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp poppy seeds

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt

In a separate bowl, whisk together the melted butter, softened cream cheese, milk, sour cream, egg, and vanilla extract until well blended

Pour the wet ingredients into the dry ingredients and stir until just combined

Gently fold in the poppy seeds into the batter

Spoon the batter into the muffin cups, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Cheesecake-Poppy Seed Muffins

Chicken Noodle Soup

A hearty soup with tender chicken, hearty vegetables, and slurpy egg noodles that is great for cold days or any time you need a comforting meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 8 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups egg noodles
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Cut up the onion, carrots, celery, and garlic and add them to the pan

It will take about 5 minutes of sauting until the vegetables are soft

Add the chicken broth and heat it up

Egg noodles, cooked chicken shreds, and dried thyme should all be added

Turn down the heat and let it simmer for about 10 minutes, or until the noodles are done

Add pepper and salt to taste

Serve hot with fresh parsley on top

Chocolate I Scream Cookie Sandwiches

In this straightforward recipe, Chef John uses white and dark chocolate to make spooky Halloween ghosts on chocolate chip cookies sandwiched with vanilla ice cream.

Super Crab Sandwich

The perfect snack for watching a football game is a loaf of French bread stuffed with a tasty surimi filling, sprouts, cheese, tomato, and avocado slices.

Superfood Blueberry Muffins

Greek yogurt, blueberries that are high in antioxidants, walnuts, and whole wheat flour are all included in these deliciously textured superfood muffins.