Tag Archives: lemon

Honey Ricotta Tartlets (with raspberry!)

Just a warning: I’m feeling sentimental today.  If you don’t care, feel free to move on with your life.  I won’t be offended.

It’s just that…there’s something about dough.

Any kind of dough.

There’s something about a distraction from every day living…

…and then catching sight of a pretty distraction that means forever love.

There’s something about simple ingredients.

Farmer’s market fresh, from new farmer’s market friends.

There’s something about good friends.  Turns out these guys come in handy (Thanks, Laura!!)

There’s something about buttery crust, (the easy to deal with, not at all intimidating kind), with a touch of lemon to brighten things up

There’s something about cinna-speckled, honey sweet filling.

There’s something about the immediate post-bake golden globes.

There’s something about a raspberry…

…or three

(never skimp on raspberries…life lessons with Ellen Z.)

((that rhymed…just saying))

There’s something about the word “tartlet”…it sounds way more fun than “tart.”  Also way more manageable.. let’s not make this a stressful situation.

There’s something about a pretty plate hand made just for me by that man o’ mine.  (Seriously, he made that.  With his hands. He’s great.)

Simple.  Easy.  Delicious.

Also cute…did I mention cute?  Meet tartlet man.  He has a raspberry hat.  And ears.

(Why must I always play with my food??)

There’s just something about baking.  I love it with all of my heart. There’s something about creating.  Something about the science of it…knowing “if this, then that”.  There’s something about having something to share at delicious dinner with good friends .  There’s something about the little reminders that come, (from a silicone mold or a 100 year old bowl or an engagement ring), of friends and family and good feelings from happy times.  There’s something about honey and butter and how they really just always taste good.

I don’t know if you ever bake. I don’t know if you love it like I do.  But there’s something about taking a second to do something you love…it’s necessary for living.  Baking is my something.

So you know…take a sec.  You deserve it.

((Also…if baking happens to be your something you love, I highly recommend some ricotta tartlets..they’re pretty awesome))

Enjoy!

❤ Ellen

Honey Raspberry Ricotta Tartlets

Recipe adapted from this recipe

Yields 16 two inch tartlets

8 tablespoons unsalted butter (1 stick), melted
1/4 cup brown sugar
zest from 2 lemons
1/4 teaspoon salt
1 1/4 cups all-purpose flour

8 oz ricotta cheese
1 large egg
1/4 cup honey
zest from 1 lemon
1/4 teaspoon ground cinnamon
serve with raspberries
1. Thoroughly mix the melted butter, lemon zest, salt and sugar.
2. Add the flour and mix just until combined.  The dough should be soft.
3.  Line each tartlet mold with an even layer of dough, pressing as thin or as thick as you like (I prefer a pretty thin layer…more room for filling that way!)
4. Cover the molds with plastic wrap and chill for 15 minutes. Preheat the oven to 350 degrees F
5.   Once chilled, prick all over with a fork before placing on a middle rack in the oven for 10-15 minutes or until golden brown.  (If you don’t prick them they will puff up too much in the oven and leave no room for filling!)
6. While the shells bake, prepare the filling.  Thoroughly mix the ricotta, egg, honey, lemon and cinnamon either in a food processor with the blade attachment or by hand with a spoon.  The filling should be smooth and creamy.
7.  Fill the warm tartlet shells to just under the brim with the ricotta mixture.  Bake for another 10-15 minutes or until the filling just sets.  The filling will puff up a but while baking but it settles flat as it cools.
Serve warm or chilled but always with raspberries and with friends!

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“Breakfast Thingies”

Ok so they’re scones.

But they’re not dry and crumbly like you might expect.  They’re also not quite a scuffin like we have at the bakery…

Thus…breakfast thingies.

Call them whatever you want.

The only important thing is that you eat them.  Tea is encouraged!

They have a light, bright, refreshingly uncomplicated flavor that is the perfect thing for almost-spring with a cup of jasmine green tea (my latest favorite).

Hello, snowy February Sunday.

I’ve got the perfect thing for you.  A cozy treat with an eye toward spring.

Where is that guy anyway? Tell him to hurry up.  It’s cold out there!

Super simple ingredient list…ready?

Lemon zest is pretty. It also tastes like sunshine.

…plus some almond milk makes tacky dough in circles.

Brush with melted butter…

…sprinkle with brown sugar

baked. drizzled. yum.

For real.  You want some honey on that.

Enjoy!

❤ Ellen

Lemon Brown Sugar Scones (or Breakfast Thingies…which is a way better name)

Recipe adapted from Simple Oat and Brown Sugar Scones

2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup packed brown sugar
2/3 cup rolled oats
Zest of 1 lemon
1 1/3 cups almond milk
splash of vanilla
1 tbsp butter, melted

1. Mix flour through lemon zest in a large bowl

2. Slowly add in almond milk and vanilla, stirring until just combined

3. Turn the dough out onto a well floured surface and knead for a minute or two until it’s pretty smooth. Pat it out into a rectangle that is about an inch thick

4. Cut out your scones using a cookie cutter (or the top of a wine glass like me) or just cut into triangles or rectangles with a knife.

5. Transfer the scones to a cookie sheet, brush with melted butter and sprinkle with brown sugar. Bake at 400 degrees F for 18 minutes or until you can easily pick them up off of the cookie sheet and the tops are golden brown.

Yields about 1 dozen, 2 inch circle scones

Happy day to you =)

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