Lemon Ricotta Muffins

Much like an Italian cheesecake, these creamy, sweet-tart muffins were like a burst of sunshine. They are a great way to use up extra ricotta you may have from making lasagna. That's the reason I was led to these muffins in the first place - searching for a recipe that would help me use up my ricotta.

I was happily surprised to find that these were light, fluffy and sweet without being too sweet.



Lemon Ricotta Muffins
Makes 12 | Giada de Laurentiis

2 cups flour
1/2 cup sugar + 2 tbsp
2 1/2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
1/3 cup milk
6 Tbsp butter, melted
2 eggs
2 tsp lemon zest

1. Preheat oven to 400 degrees F. Line 12 muffin cups with paper baking liners. In large bowl, stir together flour, 1/2 cup sugar, baking powder and salt.

2. In medium bowl, with whisk mix together ricotta, milk, melted butter, eggs and lemon zest. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.

3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until golden brown and toothpick inserted in center of muffin comes out clean.

Lemon Ricotta Cookies

I had to use up the 2lb tub of ricotta I bought from Costco, so here's another ricotta recipe. A definite winner, hands down! Thanks Giada!

These super simple cookies are light and cake like yet slightly chewy, sort of like an airy lemon sugar cookie. Really, these are tough to describe other than to say this: If you like lemon, you MUST make these. This is what it might look like if lemon cheesecake cake and pound cake had a child.

The sour-sweet lemon sugar glaze is a definite must. It gives the cookies vibrancy and a hit of sweetness that plays off the tartness. These cookies... "cake-ies?"... get better with age as the flavors meld together. I recommend that you watch the bottoms of these cookies carefully while they are baking. The tops stay really pale but the bottoms brown quickly. I also high recommend baking them on silpat silicone sheets or on the top rack of your oven or just being really careful and watching them like a hawk.

Note: Other reviewers on the food network site say you can make this with a combo of yogurt and cream cheese instead of the ricotta.



Lemon Ricotta Cookies
Makes 30 | adapted from Giada de Laurentiis

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese (don't use low fat!)
3 tablespoons lemon juice
1 tsp lemon extract (optional)
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice

1. Preheat the oven to 375 degrees F.

2. Combine the flour, baking powder, and salt. Set aside. In a large bowl beat together butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta, lemon juice, extract and zest. Beat to combine. Stir in the dry ingredients.

3. Line 2 baking sheets. Do not grease sheets. Spoon the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 minutes, until slightly golden at the edges. (Watch the bottoms! The tops will still be pale but the bottoms brown quickly) Remove from the oven and let the cookies cool on the sheet for 20 minutes. I put mine in the refrigerator because I was impatient.

4. Glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let stand until glaze is set (or put in the fridge to speed this up this process).