Browse Tag

ricotta

CLOSED Nielsen-Massey Vanillas review and giveaway: when baked desserts are done right!

The kitchen is filled with zesty rich aromas, and my daughter is getting impatient: she wants cake, and she wants it now! My repeated attempts to temper her kitchen tantrums are a failure – and, after all, who can blame her? The flowery notes in the air are pungent and unrestrained, promising heaps of flavor and refreshing baked joy. They are just too alluring to resist. Faces covered in sweat, MIL and I have been baking for about one hour, and the waiting will soon be over. I take the round pan out of the oven, and a fresh explosion of citrusy notes permeates the hot air in an instant. Say hello to orange ricotta strudel! 🙂

I have baked a lot this summer. From Ă©clairs to cookies and from clafoutis to strudels, I have baked – and baked – and baked some more! – and have found it very therapeutic. In the process, I have used a variety of extracts to elevate my desserts. Indeed, extracts can add or enhance the flavors of baked goods and can provide convenience to the busy baker. My mom used a lot of extracts in her baking when I was growing up. Sadly, these were all fake extracts – colored water with a drop of artificial flavors and very little else. Since then, we both have learned to appreciate the value of the “real deal,” of authentic extracts made with natural ingredients. This is why I was very excited when I was contacted by Nielsen-Massey Vanillas, a Waukegan IL based company with worldwide distribution, for a product review and a giveaway. I chose their pure orange extract for my review.

Keep Reading

It’s Thanksgiving: time for strudel!

Nothing says holiday better than the enticing smell of dough steadily baking in the oven. And when you know your daughter is going to be the first to try out your creations, you really want to have a satisfied customer, so you try your hardest to please 🙂 This year, we’ll be spending Thanksgiving with my mom, around a dinner table that will be brimming with turkey (brined and roasted as per a Morton Salt recipe I’m trying for the first time ever!), pork soup, manicotti and potatoes au gratin. For dessert, we’ll have banana bread and ricotta strudel.

The original strudel recipe I posted last year called for a seasonal pumpkin filling. For diversification purposes, this year I decided to use ricotta, which is one of DH and our daughter’s all-time favorite dessert ingredients. Keep Reading