Chocolate Chocolate Cupcakes

IMG_1337

 

At 12:36pm tomorrow, I will have completed my first year as a high school biology teacher.  This is crazy to me.  I started this blog the night before my first day of school in September, because what first year teacher doesn’t want to add additional commitments to an already overwhelming amount of work?  Every week, no matter how much lesson planning I felt I needed to do, I found time to bake something and write about it.

Looking back, this routine probably helped me out a lot this year.  For some reason, I seem to do better when I have a lot on my plate at once.  So a big thank you to my followers for giving me someone to bake for every week.  And look forward to some big projects, and big changes (good, I hope), this summer!

Anyways, since I am leaving New Jersey for the summer tomorrow, I didn’t really want to buy a bunch of ingredients this weekend.  So instead, I’m giving you the recipe for the chocolate cupcakes I promised here, that you got a preview of in this picture:

IMG_1346

You’ll notice I also did vanilla on chocolate and chocolate on vanilla.  Gotta try to please as many people as possible.

Also important to note: I halved this recipe as well, making 12 cupcakes instead of 24.  Double it if you want more.

First, melt the chocolate in the microwave, 15 seconds at a time at 50% power, stirring after each interval.  Magnolia’s insisted on using a double boiler, but that is not something I’ve felt necessary to have in my apartment.  Let the chocolate cool for 5-10 minutes until lukewarm before using.

 

 

IMG_1295

IMG_1296

In a small bowl, whisk together the flour and baking soda.

IMG_1297

In a large bowl, cream the butter using a hand mixer at medium speed.

IMG_1298

Add the sugar and light brown sugar (I still love the little sandcastles), and beat on medium speed until fluffy, which should take around 3 minutes.

IMG_1299

IMG_1300

Add the eggs, one at a time, beating after each addition.

IMG_1301

IMG_1302

Add the chocolate and mix until well combined.

IMG_1303

IMG_1304

Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.  Beat until just mixed after each addition, being careful not to overbeat.  Combining the vanilla and buttermilk in your measuring cup before starting will make this easier.

IMG_1305

IMG_1306

IMG_1307

IMG_1308

Spoon the batter evenly into 12 lined cupcake tins.  Bake at 350°F for 20 minutes or until a toothpick comes out clean.  Allow to cool 15 minutes in the tin before transferring to a wire rack to cool completely.

IMG_1309

IMG_1323

Meanwhile, you can prepare the buttercream.  This frosting can also be stored at room temperature for about 3 days before using.  It held up significantly better than the vanilla buttercream, but I think that’s because I didn’t add enough sugar to the vanilla.

Again, melt the chocolate using the microwave technique and allow to cool until lukewarm.

IMG_1319

IMG_1324

In a large bowl, beat the butter for 3 minutes until creamy using a hand mixer at medium speed.

IMG_1325

Add the milk and beat until smooth.

IMG_1326

Add the chocolate and beat for about 2 more minutes.

IMG_1327

Add the vanilla and beat for 3 minutes.  There’s a lot of adding one ingredient and beating for what feels like too long in this.

IMG_1328

IMG_1329

Finally, add the sugar gradually while beating at low speed until you get the consistency you’re looking for.

IMG_1330

IMG_1331

I stored it at room temperature in Tupperware for a day or two, but you can use it right away if the cupcakes are being served same day.

IMG_1332

Decorate your cupcakes as desired.  Mix it up and do some vanilla with chocolate frosting as well.  Reviews from the teachers that tried these said they preferred the contrasting ones, but I think that’s because they may not be quite as devoted to chocolate as I am.

IMG_1340

For once, I already know what I’m posting next weekend, and you’re not going to want to miss it, I promise.

Enjoy!

IMG_1336

Chocolate Cupcakes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 3 ounces unsweetened chocolate, melted
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Melt the chocolate in the microwave in 15 second intervals at 50% power, stirring after each interval.  Allow to cool 5-10 minutes to lukewarm.
  2. Whisk together flour and baking soda in a small bowl.
  3. Beat butter until smooth in a large bowl using a hand mixer on medium speed.
  4. Add the sugar and brown sugar and beat 3 minutes until fluffy.
  5. Add the eggs, one at a time, beating after each addition.
  6. Add the chocolate and beat until well-combined.
  7. Add the dry ingredients in 3 parts, alternating with the vanilla and buttermilk, beating until just combined after each addition.
  8. Spoon batter evenly into 12 lined cupcake tins and bake at 350°F for 20 minutes or until toothpick comes out clean.
  9. Allow to cool 15 minutes in tin before transferring to wire rack to cool completely before icing.

Chocolate Buttercream

Ingredients:

  • 1 1/2 sticks unsalted butter, softened
  • 1 tablespoon milk
  • 4 1/2 ounces semisweet chocolate, melted and cooled to lukewarm
  • 1/2 teaspoon vanilla extract
  • 1 1/8 cups confectioners’ sugar

Directions:

  1. Melt chocolate in microwave in 15 second intervals at 50% power, stirring after each interval.  Allow to cool 5-10 minutes to lukewarm.
  2. In a large bowl, beat butter for 3 minutes until creamy using a hand mixer at medium speed.
  3. Add milk and beat until smooth.
  4. Add melted chocolate and beat 2 minutes.
  5. Add the vanilla extract and beat 3 minutes.
  6. Add sugar gradually and beat on low speed until desired consistency.
  7. Decorate your cupcakes!
Advertisements

Lemonade Layer Cake

IMG_1416

 

Yesterday I had the most perfect first day of summer you can dream up.  I started the day with a nice long run, did some chores around my apartment, and then biked to a farmer’s market where I met a friend (Hi, Ashley!) to shop for some local produce and eat food truck tacos.  After that, we wandered around my town’s stores before heading over to our school to watch one of her students compete in a skateboarding competition.  When I got home, I roasted up my vegetables for a delicious dinner.  All in all, exactly what I wanted to be doing on a Saturday with no school work in sight.

So to continue the summer theme, I thought it would be the perfect weekend to make a lemonade layer cake.  I’ve made this recipe before, way long ago in my pre-cake decorating class days.  It is best served chilled (like lemonade!), which was the real motivation behind making it – I needed a cake that could last until Tuesday frosted in my refrigerator. That’s because on Tuesday I’m going to a dinner that I promised I’d bake for, and between now and then I probably couldn’t find the time to whip up a cake.

And, to add to the beauty of this recipe, it’s adapted from Cooking Light, so I can even convince myself that it’s healthy!

First, put the sugar, butter, lemon rind, lemonade concentrate, and vanilla in a large bowl.  Beat on medium speed with a hand mixer for about 5 minutes, until well combined.

 

IMG_1394

IMG_1395

Add the eggs then egg whites, one at a time, beating after each addition.

IMG_1396

IMG_1397

In a separate, small bowl, whisk together the flour, baking powder, and baking soda.

IMG_1398

Add the dry ingredients in three parts, alternating with the buttermilk, and beating after each addition.  You should start and end with dry ingredients.

IMG_1399

IMG_1400

IMG_1401

Pour half the batter into each of two 9 inch round cake pans, sprayed with cooking spray.  I only had one, so I had to bake in two parts, but it works out either way.

IMG_1402

Bake at 350°F for 20 minutes, or until a toothpick comes out clean.  I would check a couple minutes early on this – mine cooked a little faster.  Remove from oven and allow to cool 10 minutes in pan before turning out onto a wire rack to cool completely.

IMG_1407

IMG_1408

Side note: during this baking expedition I fell in love with my Caphalon round baking pan.  The walls were nice and high, preventing that annoying rounded top you can get when you are baking two layers of a cake separately, which always results in wasted cake when you level it off.

Anyways, while the cake is in the oven, prepare the frosting.  First, put the butter, lemon rind, lemonade concentrate, vanilla extract, and cream cheese in the bowl of a stand mixer.  Make sure the cream cheese is chilled before you do this – otherwise you’ll end up with more of a runny icing than a good frosting.  Beat on medium speed with a paddle attachment until light and fluffy.

IMG_1403

IMG_1404

Add the confectioner’s sugar and beat on low speed until blended, but do not overbeat.  You will likely need to scrape down the sides of the bowl at least once – this gets pretty thick.

IMG_1405

IMG_1406

Chill the frosting, covered, in the refrigerator for about an hour while you wait for the cake to cool.

When you’re ready to frost, place one layer on a cake circle (or plate) and spread about 1/2 cup of the frosting on top.  Make sure to go only to about half an inch from the edges, since you’ll be putting a layer on top.

IMG_1410

IMG_1411

Use a cake lifter to put the second layer on top of the first.

IMG_1412

IMG_1413

Using an offset spatula, spread the remaining frosting over the top and sides of the cake.  Decorate if you’d like, but I actually like the simplicity of leaving this one plain.

IMG_1414

You can store the cake in the fridge, since it’s best served cold, covered loosely with plastic wrap.  I’m also hoping you can store it 2 days if it’s in a nicely sealed cake carrier, but we’ll see on Tuesday!

Enjoy!

IMG_1415

Lemonade Layer Cake

Cake Ingredients:

  • 6 tablespoons butter, softened
  • grated rind from one lemon
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk

Frosting Ingredients:

  • 2 tablespoons butter, softened
  • grated rind from one lemon
  • 2 teaspoons thawed lemonade concentrate
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) block 1/3-less-fat cream cheese, chilled
  • 3 1/2 cups confectioner’s sugar

Directions:

  1. Combine sugar, butter, lemon rind, lemonade concentrate, and vanilla extract in a large bowl.  Beat with a hand mixer at medium speed for 5 minutes.
  2. Add eggs and egg whites one at a time, beating after each addition.
  3. In a small bowl, whisk together flour, baking powder, and baking soda.
  4. Add dry ingredients in 3 additions, alternating with buttermilk, making sure to begin and end with the dry ingredients.  Beat well after each addition.
  5. Pour batter evenly between two sprayed 9 inch round baking pans.  Bake at 350°F for about 20 minutes, or until a toothpick comes out clean.
  6. Allow to cool 10 minutes in pan before transferring to a wire rack to cool completely.
  7. To make the frosting, combine butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in the bowl of a stand mixer.  Mix on medium speed with the paddle attachment until light and fluffy.
  8. Add the confectioner’s sugar, and mix on low speed until blended, scraping down the sides frequently.
  9. Chill frosting, covered, for 1 hour before frosting cake.

Vanilla Vanilla Cupcakes

IMG_1342

 

Before I get into this post, I just want to say Happy Father’s Day to my amazing dad.  I had grand designs to use my post this week to share one of his secret recipes, but, realistically, I shouldn’t make an entire batch of pancakes just for myself.  So instead I hope he’s ok with a shout out.

Dad – you’ve taught me that if I want to do something, the only person that can stand in my way is myself.  You’ve taught me to go after what I want and what will make me happy (like this blog!).  You’ve taught me what it means to have someone you can always count on, no matter what.  These lessons have served me well and will continue to serve me well in the future.  Thank you for everything you’ve done for me, and I love you morer than the mostest!

Have all of you called your dad yet today?

Anyways, back to baking.  This week I made cupcakes for a potluck with some other teachers.  Full disclosure, I did make vanilla AND chocolate, but I’m saving the chocolate recipe for a weekend when I don’t have time to bake.  Sorry.  Here’s a preview in case you can’t wait:

IMG_1346

But this weekend I’m focusing just on the vanilla.  You really can’t go wrong with a vanilla cupcake.  It’s like vanilla ice cream: no one is going to say, “eww, vanilla!”  So I turned to my Magnolia’s Bakery cookbook, first featured here, and went with their recipe.  They are, after all, famous for their vanilla cupcakes.

First, combine the flours in a small bowl and set aside.  I halved the recipe since I was making both chocolate and vanilla.  So this is kinda small batch baking, in that it’s 12 cupcakes instead of 24.

 

IMG_1281

In a large bowl, cream the butter with a hand mixer until smooth.

IMG_1282

IMG_1283

Add the sugar in a couple additions and beat on medium speed for about 3 minutes.  That will feel like a long time with a hand mixer.  Trust me, you want this to be light and fluffy.

IMG_1284

IMG_1286

 

Add the eggs, one at a time, and beat well after each addition.

IMG_1287

IMG_1288

Measure out the milk into a measuring cup and add the vanilla extract to the cup.

IMG_1289

 

Add the dry ingredients in 3 separate additions, alternating with the milk and vanilla.  Beat after each addition until incorporated but no more.  The end result will be light and airy.

IMG_1290

IMG_1291

IMG_1292

Line 12 muffin tins with cupcake wrappers.  I found some awesome ones that are tinfoil on the inside and paper on the outside so that the design stays bright.  Distribute the batter evenly between the cups.  If you have handy-dandy cupcake measuring spoons, keeping this even is easy.

IMG_1293

IMG_1294

Bake at 350°F for 20 minutes, or until a toothpick comes out clean.  Allow to cool 15 minutes in tin before transferring to wire rack to cool completely.  I took a lot of gratuitous pictures of this.

IMG_1310

IMG_1311

IMG_1312

Meanwhile, make the vanilla buttercream.  Note: this is a DIFFERENT recipe than the one I have used in previous posts.  Magnolia’s claims that you can leave it at room temperature in an airtight container for up to 3 days.  I left it overnight, but I would recommend using it as soon as you’ve made it.  Mine ended up a little too thin when it came time to decorate.

First, put the butter, 2 cups of sugar, milk, and vanilla in a large bowl.

IMG_1314

Beat with a hand mixer at medium speed for about 3 to 5 minutes.  Frosting should be smooth and creamy.

IMG_1315

Add the remaining sugar, 1/2 cup at a time, beating well after each addition until it’s the consistency you want.  This is where I messed up, so make sure you know how thick you want it!

IMG_1316

IMG_1317

Again, you could store it at room temperature, but I would recommend against.

IMG_1318

When you’re ready, frost the cupcakes and decorate as desired!

Enjoy!

IMG_1341

Vanilla Cupcakes

Ingredients: 

  • 3/4 cup self-rising flour
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Combine flours in a small bowl and set aside.
  2. Beat butter on medium speed until smooth.
  3. Add sugar gradually and beat for an additional 3 minutes until fluffy.
  4. Add eggs, one at a time, beating after each addition.
  5. Add dry ingredients in 3 parts, alternating with milk and vanilla, and beating until incorporated after each addition.
  6. Distribute evenly among 12 lined muffin tins and bake at 350°F for 20 minutes or until a toothpick comes out clean.
  7. Allow to cool in tins for 15 minutes before transferring to a wire rack to cool completely before decorating.

Vanilla Buttercream

Ingredients:

  • 1 stick unsalted butter, softened
  • 3-4 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions:

  1. Place butter, 2 cups of sugar, milk, and vanilla in a large bowl and beat 3-5 minutes with a hand mixer at medium speed until smooth and creamy.
  2. Add sugar by the 1/2 cup, beating after each addition, until frosting is desired consistency.
  3. Decorate your cupcakes!

S’mores Cupcakes

IMG_1275

 

My family came to visit me this weekend and we spent the time cramming the entire month of June’s festivities into two days.  On Saturday, we celebrated my birthday, which is actually this coming Wednesday, and today we celebrated Father’s Day, which is actually next weekend.  It was the first time we’ve all been together in awhile (maybe since Easter?), so it was awesome to get to spend time with them.  Also, I consider birthdays weeklong events, despite my dad’s insistence otherwise, so really it also served as the kick-off to my birthday week.

For the rest of my birthday week, I have a lot of baking to do.  Today, I started by making treats for my students.  Whenever I set out to make something for them, I usually have to pick relatively quick and easy recipes, since making 125 of anything complicated is just way more time consuming than I want when its 80 degrees and my pool is open.  So I decided to make S’mores cupcakes, which require all of 5 ingredients and very little active time per batch.  For the post, I cut the recipe back down to 24 cupcakes.  I figure most of you aren’t baking for 5 classes of biology students.

Now, s’mores are my favorite summer dessert (behind ice cream, of course).  And even though I’m usually a purist, this variation gets my seal of approval.

First, crush 7 graham crackers into a fine powder.  You can put them in a bag and smash them, like this:

IMG_1251

IMG_1252

Or you can use a mini chop and really save a lot of time.  I forgot I had mine until I was about halfway through smashing my graham crackers, but the mini chop is definitely the way to go.

IMG_1255

IMG_1254

If you want to save even more time, buy a box of pre-crushed graham crackers and use 1 cup.

Combine the graham cracker crumbs and powdered sugar in a bowl.

IMG_1258

Melt the butter over low heat and add it to the mixture.

IMG_1256

IMG_1257

IMG_1259

Combine with a fork until mixture is thoroughly wetted.  Spread the mixture evenly between 24 mini muffin tins.

IMG_1260

IMG_1261

Press the mixture into the bottom of the tins, keeping a small indent in the middle like a cup.

IMG_1262

Bake at 350°F for about 5 minutes, until the edges are bubbling.  Remove from oven.

IMG_1263

Side note: You know you’re a baker when you have not one, but two mini muffin tins.  And maybe a whole set of silicon containers as well. (Thanks, Mimi!)

IMG_1267

Anyways, break apart a Hershey’s bar and put one little piece in each cup.  If you want a more grown-up version of this, use dark chocolate.  Since I was baking for high school freshmen, I stuck with the traditional milk chocolate.

IMG_1264

Using kitchen shears dipped in cold water, cut marshmallows in half and put one half, cut side down, in each cup.

IMG_1265

Bake for an additional 2 minutes to soften the marshmallows.  Remove from oven and allow to cool for 15 minutes in the tin.

IMG_1266

After 15 minutes, remove cupcakes from the muffin tin to a wire rack and allow to cool completely.  If you want to speed up the process, feel free to put them in the fridge.

IMG_1269

 

Now, I think you could probably serve them at this point, but the recipe here requires an additional step: adding more chocolate.

So I transferred the cupcakes to the platter I was planning on bringing to school.

IMG_1271

Then, I broke up the remaining chocolate bars and melted them in the microwave at 50% power, 20 seconds at a time, stirring after each interval until smooth.

IMG_1272

IMG_1273

Using a spoon, I drizzled a small dollop of chocolate on top of each cupcake.  You could also dip them directly into the chocolate, but if you’re doing that, you probably want to make sure the chocolate from before has already hardened.  Otherwise they’ll fall apart.  Trust me.

IMG_1274

Allow to harden for 40 to 60 minutes before serving.  Again, refrigeration will accelerate this process.  Store in a single layer in an airtight container for up to a week.

Enjoy!

IMG_1276

 

S’mores Cupcakes

Ingredients:

  • 7 graham crackers, crushed
  • 1/4 cup confectioner’s sugar
  • 6 tablespoons butter, melted
  • 4 Hershey bars, divided
  • 12 marshmallows, cut in half

Directions:

  1. Crush the graham crackers in a plastic bag or mini chop.  Combine with confectioner’s sugar and melted butter in a bowl until moistened.
  2. Press mixture into 24 mini muffin cups, putting an indent in the center of each.
  3. Bake at 350°F for 5 minutes or until edges are bubbling.  Remove from oven.
  4. Place one piece of chocolate in the center of each cup.  Put half of a marshmallow, cut side down, in each cup.
  5. Bake for an additional 2 minutes to soften the marshmallow.
  6. Allow to cool in tin for 15 minutes before transferring to a wire rack to cool completely.
  7. Melt the remaining chocolate and either dip cupcakes or drop a small dollop onto the top of each.  Allow to cool 40 to 60 minutes to harden chocolate before serving.

Lemon Blueberry Ricotta Cookies

IMG_1243

 

Do not despair, my loyal followers, I’m back.  I’m sorry for not giving you a sugar fix last weekend, but in all honesty I did try.  I had this whole grand plan in place.  I was going to post a picture like this:

IMG_1210

of my mom and me in Chicago at that awesome bean thing.  I was going to write:

Happy Memorial Day! SMiLes by Meg will return next weekend!”

and then, so you didn’t feel completely deprived, I was going to assure you of my sweets consumption and the quality of my future posts by giving you this picture as well:

IMG_1202

But, alas, it was not meant to be.  Wordpress does in fact have a mobile app, so I thought I was in the clear, but whenever I tried to post a picture it just showed me a link to the picture, not the picture itself.  It may have worked, but I didn’t want to risk the integrity of my blog.  I figured it would be better to skip a week then post with the promise of pictures that didn’t show up.

So again, I apologize.  Now we can move forward.

This weekend, I had the privilege of being invited to a birthday party of a friend at work.  Naturally, I wanted to bake something.  However, she can’t eat gluten, which caused me to turn to my aunt Beth, also a celiac, for advice.  Beth sent me this great recipe for lemon ricotta cookies, which I decided would go nicely with blueberries in them.  They are very cakey in consistency, sort of like the Half Moon Cookies I’ve made before, and actually would make a really good gluten free substitute in that recipe as well (just leave out the blueberries and lemon).

Additionally, you could probably make some pretty awesome mini cupcakes without altering the ratios of ingredients – just lower the heat on the oven and bake them a little longer.  Some lemon meringue frosting would make them perfect.

Anyways, back to the cookies.  First, cream the butter in a large bowl using a hand mixer.

 

IMG_1224

IMG_1225

Then, add the sugar and continue to beat until well creamed.

IMG_1226

IMG_1227

Next, add the ricotta, eggs, and vanilla extract.  I was very excited when I realized I’d get to try my new toy: a kitchen scale.

IMG_1228

I measured out 8 oz of the ricotta into a bowl, and was good to go!

IMG_1229

 

IMG_1230

Expect some of my recipes in the future to start to show up in weights – I’ve had a cookbook for well over 2 years now that I haven’t been able to use because I didn’t have a scale.  There are tons of recipes in it I’ve been dying to try.  And in my perfectionist quest, it is supposed to be more accurate.

Once you’ve got everything creamed, add the lemon zest and beat.

IMG_1231

IMG_1233

It’s entirely possible I had more lemon zest on my hands from trying to get it off the grater than actually made it into the recipe, but it’s the thought that counts, right?

IMG_1232

 

In a separate bowl, whisk together the almond flour, gluten free flour, baking powder, and baking soda.

IMG_1234

Beth, the gluten-free expert, recommended King Arthur gluten free flour, but my local A&P did not have the most extensive selection, so I had to use the Bob Red Mills, even though she expressly recommended against it (sorry, Beth!).

Add the flour mixture to the creamed mixture and mix until combined.

IMG_1235

IMG_1236

Now, here’s a little secret when you’re baking with blueberries: freeze them before you mix them into something.  Unless you are making something where you want them to get mushy and smear the batter, freezing them in advance will help them keep their shape and texture a little better.  I put a cup in the freezer early this morning while I prepared everything else.  Then, when I was ready to stir them into the mix, I pulled them out.

IMG_1237

IMG_1238

Line the baking sheet with parchment paper and drop by the teaspoon onto the sheet.  The cookies will spread, so don’t put them too close together.

IMG_1239

Bake at 350°F for 10 minutes, until edges are slightly golden.  Allow to cool 5 minutes on the sheet before transferring to a wire rack to cool completely.

IMG_1240

IMG_1241

Another suggestion: if you want to use chocolate chips instead of blueberries, I’d recommend either swapping the lemon zest for orange zest or leaving out the fruits altogether.  I know fruit desserts aren’t everyone’s thing (frankly, they usually aren’t mine), so I won’t be offended by that modification.

Enjoy!

IMG_1242

Lemon Blueberry Ricotta Cookies

   Ingredients:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1/2 pound ricotta
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest from one lemon
  • 1 1/4 cups almond flour
  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh blueberries, frozen

Directions:

  1. Cream butter in a large bowl.  Add sugar and cream together.  Add ricotta, egg, and vanilla and beat until blended.
  2. Add lemon zest and beat until well combined.
  3. In a separate bowl, whisk together almond flour, gluten free flour, baking powder and baking soda.
  4. Add dry ingredients to wet ingredients and mix until combined.
  5. Stir in frozen blueberries.
  6. Drop by rounded teaspoon on parchment paper-lined baking sheet.  Bake at 350°F for 10 minutes or until edges are golden brown.
  7. Cool for 5 minutes on sheet before transferring to wire rack to cool completely.