Orange Ricotta Pancakes

I love breakfast! Especially pancakes. So whenever I have time to whip up a batch, I try to make them as delicious as possible.  From white chocolate chip, coconut, pecan, and pumpkin – You can pretty much throw whatever you want in the batter and create a mini flap-jack master piece. This weekend I tried something a little different.  Instead of the usual pancake batter, I used ricotta cheese.  I found the recipe on and luckily I had all of the required ingredients on hand.  The result…Well, after getting a handle on the cooking process and tossing a few burned pancakes out, they were actually pretty good. With a total of seven ingredients, this is a must try if you have about 30 minutes to spend on breakfast.

OR Pancakes

Orange Ricotta Pancakes
Adapted from Martha Stewart


  • 1 3/4 cups (15 ounces) part-skim ricotta cheese
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons grated orange zest (1 orange) – I used 1/4 teaspoon of orange flavoring
  • 2/3 cup all-purpose flour
  • 3 tablespoons canola oil
  • Confectioners’ sugar or maple syrup


1. In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest (or orange flavoring is you decided to go that route). Whisk in flour until just combined.

2. Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using about 1/4 cup for each pancake. Cook until browned, 3-4 minutes or so per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup. Enjoy!

Guinness Cup Cakes

St. Patrick’s Day is just around the corner and what better way to celebrate than with a Guinness Cupcake!



Chocolate Guinness Cake

The Guinness Stout Cake

Time: 1 hour 15 minutes

For the cake:
Butter for pan (or just make cupcakes)
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:
1 1/4 cups confectioners’ sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream.

1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

3. For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Yield: One 9-inch cake or cupcake tray (12 servings).



Fluffy Pumpkin Pancakes, Oh My!

Remember when there was a shortage of canned pumpkin? It was a few years ago and the worst experience ever. Well, not ever.  But close to it.  Luckily this year, pumpkin is fully stocked at the grocery store and I happened to have a can on hand to whip up some delicious pumpkin pancakes. Paired perfectly with Santa’s White Christmas Coffee by Barnie’s Coffee and Tea Company – Another commodity I thought was lost forever until I stumbled upon it while shopping at Wal-Mart. It’s delicious and I will bravely scour the aisles to score a bag.

The pancakes were easy to make and worth every second I spent following the recipe I found on 

So, without further ado….Here is the recipe, complete with tips and commentary.


Pumpkin Pancakes

whisk 1 1/4 cups all-purpose flour – I used 1 cup white flour and 1/4 cup  whole wheat flour
2 tablespoons sugar – No sugar, no problem! I added 2 tablespoons of agave nectar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
add a pinch of ground cloves

in a separate bowl, stir together 1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg – make sure not to drop the egg….not a fun experience cleaning it off the tile floor

fold mixture into dry ingredients – for fluffy pancakes, avoid over stirring

feeling crazy? add 1/2 cup chocolate chips and 1/2 cup chopped walnuts to the mix

melt some butter in a skillet over medium heat
pour in 1/4 cup batter for each pancake
cook pancakes about 3 minutes per side
serve with butter and syrup
makes 8 to 10 pancakes

Enjoy! xoxo

Make Me A Crepe

I have a new obsession.  I’m not sure when I developed it but it doesn’t seem to be going away.

I started making crepes after I found the recipe in “Arcanum’s Secret Recipe” book – A collection of recipes from my mother-in-law’s Garden Club. Page 105 – The reason I need to spend an extra hour at the gym.

The recipe is super easy to follow and the crepes are amazing! You can fill them with an array of fillings from syrup to my all-time favorite Nutella – or if you want to keep them healthy, fresh strawberries or bananas would make the perfect addition.

I plan on making this recipe again this weekend with a ricotta filling I found online.  I will post a follow-up recipe if they come out delicious!


What you need:
1 1/2 Cups All Purpose Flour
1 Tablespoon Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Cups Milk
2 Eggs
2 Tablespoons Butter – Melted
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract (Optional)

What to do:
Mix flour, sugar, baking powder and salt.
Stir in milk, eggs, butter, vanilla and almond extract.
Beat with hand mixer until blended
Lightly butter a 6 to 8 inch skillet
Heat over medium heat
Pour 1/4 cup batter into skillet
Immediately rotate skillet until thin-film of batter covers the bottom
Cook until light brown
Turn and cook other side. Crepes will cook quickly.
Remove when cooked and fill with Nutella, Syrup or Fruit
Roll them up
Sprinkle with powder sugar