Nutty pistachio and tangy lemon pair exceptionally well in these soft and pillowy pistachio lemon ricotta cookies, topped with a lemon glaze and even more pistachios.

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On the second day of Spring Sweets Week I gave to you, a batch of pistachio lemon ricotta cookies. They may not be as colorful as the blood orange ricotta cookies recipe from which they were derived, but they certainly pack as much flavor.

The earthy nuttiness of the pistachios pairs just as well with the zesty freshness of lemon as it does with lime (as seen in key lime pistachio cheesecake and lemon-lime pistachio bars). And in case you were unsure what flavor you are dealing with, the yellow lemon glaze on top sprinkled with chopped pistachios should help.

Normally I am not a soft/pillowy cookie fan but these pistachio lemon ricotta cookies have just the right about of chewiness that I am on board. Of course that meant that I had to chop up the pistachios more finely so as to not have large crunchy spots in these otherwise soft textured cookies.

Don’t get me wrong, I love nuts in cookies but my husband often seems off-put by surprise nuts inside so that’s why I chopped them up smaller. Granted I then saved the larger pieces for topping but at least you can see those coming. My logic is flawless, don’t come at me.

• Strawberry Swirl Banana Bread by Hezzi-D’s Recipe Box
• Sushki by A Day in the Life on the Farm
• Baked Carrot Cake Donuts by Jolene’s Recipe Journal
• Sourdough Cardamom Buns by A Kitchen Hoor’s Adventures
• Carrot Halwa by Magical Ingredients
• Lavender Creme Brulee by Art of Natural Living
• Chocolate Raspberry Marble Pound Cake by Karen’s Kitchen Stories
• Easy Lemon Curd by Rave About Food

PISTACHIO LEMON RICOTTA COOKIES

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Yield: 4 dozen Prep Time: 40 MInutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 4 cups all-purpose flour
• 1-1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter, room temperature
• 1-3/4 cups granulated sugar
• 2 eggs, room temperature
• 15 oz. whole milk ricotta cheese, room temperature
• 3/4 cup finely chopped pistachios
• 2 Tbsp fresh lemon zest (from ~5 lemons)
• 1 Tbsp vanilla extract

GLAZE

• 2 cups powdered sugar
• 2 Tbsp unsalted butter, room temperature
• 2 tsp vanilla extract
• ~1/2 cup fresh lemon juice (from ~5 lemons)
• Yellow food coloring, if desired
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
3. In a large bowl, beat the butter and sugar for 2 minutes, or until light and fluffy. Add the eggs, ricotta cheese, pistachios, zest, and vanilla and mix just until combined.
4. Add half the flour mixture and mix until combined. Repeat with the second half until a soft dough forms. Use a medium cookie scoop to roll into golf ball sized  balls and place on prepared baking sheet 2 inches apart.
5. Bake for 10 minutes or until the edges are slightly golden. Allow to cool 5 minutes on the pans before transferring to a wire rack to cool completely. Repeat with remaining dough.
6. Meanwhile, in a medium bowl whisk together 1/2 cup of the powdered sugar, butter, and vanilla extract. Add the rest of the powdered sugar, then start to add the lemon juice a little at a time until you reach desired consistency (I prefer mine a bit less firm). Add a few drops of lemon food coloring, if desired, and mix until blended.
7. Spread glaze over the cooled cookies (or dip tops into the glaze) and sprinkle with chopped pistachios. Let set until firm.

Source: Adapted from my Blood Orange Ricotta Cookies.

Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

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These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n’ Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Chocolate Zucchini Bread from Jolene’s Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor’s Adventures
• Peach Pecan Bars from Hezzi-D’s Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

BLUEBERRY CARDAMOM RICOTTA MUFFINS

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 2 tsp vanilla extract
• 2 eggs
• 1 cup whole milk ricotta cheese
• 1-3/4 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup turbinado or coarse sugar, for topping (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

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These fluffy blood orange ricotta cookies are topped with a blood orange icing and finished with sprinkles to seal in that smile in cookie form.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I have a confession that might make Bob’s family disown me – I think almost all of the cookies found on an Italian cookie table taste the same… and I don’t like them. At most they taste like almond but otherwise they are crunchy, not very sweet, bland cookies. Except for the rainbow layer cookies which are my favorites (especially white chocolate covered ones).

Apart from all the crunchy varieties, there is a softer cookie that sometimes makes an appearance – ricotta cookies.

Oddly enough, even though I am not a cakey cookie fan (chewy FTW), cookies like these ricotta cookies, the orange carrot cookies from Bob’s family recipe box, and rainbow cookies are some of the few Italian cookies I like. Sadly, in my experience they are not normally found on the famed cookie table.

I hope for everyone else’s sake that is not the case, especially because this blood orange version is quite exceptional. Think of an orange Lofthouse cookie, but a little taller and way better (IMO).

The zest of the blood orange is in the cookie dough alone with the full fat ricotta. Don’t skimp out on me, if you want soft but still slightly chewy cookies, fat is key. Then the blood orange juice is what makes the icing so pretty in pink. Literally no food coloring, unless you finish them off with some sprinkles. And in the spirit of spring why not literally sprinkle some more joy onto these pretty little things?

Big shout out to our #SpringSweetsWeek sponsors that made this recipe possible: Dixie Crystals granulated pure cane sugar, Anolon cookie sheet with silicone grips, Melissa’s Produce blood oranges, Sweets & Treats sprinkles, and Taylor & Colledge vanilla bean paste. I loved those ingredients so much I later made almond blood orange short bread cookies, too.

Check out the other recipes shared today for #SpringSweetsWeek listed below and also don’t forget to enter to win some swag from our sponsors by using the Rafflecopter widget located at the end of this post.

Wednesday #SpringSweetsWeek Recipes

• Blood Orange Cheesecake Pastries from Daily Dish Recipes
• Cadbury Egg Cookies from Devour Dinner
• Carrot Cake Cupcakes from Jen Around the World
• Coconut Lime Shortbread from Shockingly Delicious
• Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
• Easy Strawberry Fool from Red Cottage Chronicles
• Grape Sorbet from Family Around the Table
• Grapefruit Yogurt Loaf Cake from Sweet Beginnings
• Key Lime Tassie from Cindy’s Recipes and Writings
• Kumquat Oatmeal Cookies from Eat Move Make
• Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
• Mango Cream with Berries from Karen’s Kitchen Stories
• Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
• Meringue Nests with Fruit Curd from Art of Natural Living
• Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
• Soft Batch Sprinkle Cookies from Blogghetti
• Strawberries and Cream Muffins from Cheese Curd In Paradise
• Strawberry Key Lime Milkshakes from Daily Dish Recipes
• Strawberry Pretzel Parfait from Cookaholic Wife
• Tangerine Ginger Tartlets from That Recipe
• Triple Berry Slab Pie from Hezzi-D’s Books and Cooks

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

BLOOD ORANGE RICOTTA COOKIES

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Yield: 4 dozen Prep Time: 40 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter, room temperature
• 1-3/4 cups granulated sugar
• 2 eggs, room temperature
• 15 oz. whole milk ricotta cheese
• Zest of 2 blood oranges (~2 Tbsp)
• 1 Tbsp vanilla extract

GLAZE 

• 2 cups powdered sugar
• 2 Tbsp unsalted butter, room temperature
• 2 teaspoons vanilla extract
• Juice of 2 blood oranges (~1/2 cup)
• Sprinkles, optional

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
3. In a large bowl, beat the butter and sugar for 2 minutes, or until light and fluffy. Add the eggs, ricotta cheese, zest, and vanilla and mix just until combined.
4. Add half the flour mixture and mix until combined. Repeat with the second half until a soft dough forms. Use a medium cookie scoop to roll into golf ball sized  balls and place on prepared baking sheet 2 inches apart.
5. Bake for 10 minutes or until the edges are slightly golden. Allow to cool 5 minutes on the pans before transferring to a wire rack to cool completely. Repeat with remaining dough.
6. Meanwhile, in a medium bowl whisk together 1/2 cup of the powdered sugar, butter, and vanilla extract. Add the rest of the powdered sugar, then start to add the orange juice a little at a time until you reach desired consistency (I prefer mine a bit less firm).
7. Spread glaze over the cooled cookies (or dip tops into the glaze) and top with sprinkles, if using. Let set until firm.

 

Source: Adapted from In Katrina’s Kitchen.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Nutty sunchokes and ricotta form delicious dumplings of gnocchi nestled into a buttery sauce with walnuts and fresh thyme.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

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Have you ever heard of a sunchoke? They are also called Jerusalem artichokes, but either name was new to me, so when I was gifted this item from Melissa’s Produce for Fall Flavors week (which is this week) I knew I had to make something with it.

Turns out, you can roast it and do all kinds of things with it, similarly to a potato, with a more nutty taste. And when I have an excess of potatoes, my mind always goes to gnocchi. So I decided to see if I could make sunchoke gnocchi!

Turns out it’s actually even easier to make gnocchi out of sunchokes than potatoes because you don’t even need to peel them! Which was a relief because those ginger-root looking shapes were not looking a-pealing… HA! 

But I also love ricotta gnocchi so I decided to blend the two together to make a sunchoke-ricotta gnocchi. This was not a risk taking situation, I knew it would be good.

In an effort to make the flavor of the sunchokes shine, I didn’t want to smother them in a heavy sauce, so I went with a light walnut and thyme butter sauce. You could easily use other herbs or nuts if you prefer. 

I also added a bit of lemon to add some brightness to the dish. Gnocchi can be very heavy (although despite this fact I can still down an entire vat of them) so the lemon was a nice contrast and yet brought the rest of the flavors together.

This dish was made with sunchokes and Meyer lemons from Melissa’s Produce. As a side dish I also roasted some butternut squash (also from Melissa’s Produce) and brussels sprouts at tossed in olive oil, salt and pepper, at 450F for 20 minutes.

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Monday Fall Recipes

• Apple Butternut Squash Casserole by That Recipe
• Apple Pie Tacos Recipe by Blogghetti
• Apple Streusel Cheesecake Bars by Lemon Blossoms
• Apple Tea-ramisu by Jolene’s Recipe Journal
• Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
• Caramel Apple Cinnamon Rolls by Sweet Beginnings
• Caramel Apple Crisp by Big Bears Wife
• Caramel Apple Empanadas by Take Two Tapas
• Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
• Caramel Apple Spice Cupcakes by Daily Dish Recipes
• Caramel Apple Tea Cake by An Affair from the Heart
• Caramel Swirl Pound Cake by Family Around the Table
• Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
• Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
• Fall Harvest Potato Beet Soup by Frugal & Fit
• Fall Punch Mocktail by Kate’s Recipe Box
• Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
• Green Appletini Martini by Art of Natural Living
• Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
• Meyer Lemon Scones by A Kitchen Hoor’s Adventures
• Pear Almond Crumble Pie by Savory Moments
• Pear Brown Betty by Cookaholic Wife
• Plum Kuchen by Palatable Pastime
• Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
• Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
• Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
• Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

One year ago: Peanut Butter Stuffed Chocolate Biscotti

Four years ago: Peach Pecan Oatmeal

Five years ago: Buckeye Shortbread Cookies

Six years ago: Blueberry Kale Smoothie

Seven years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Eight years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Nine years ago: Baked Crazy Feta

SUNCHOKE RICOTTA GNOCCHI WITH WALNUT THYME BUTTER SAUCE

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Yield: Serves 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

GNOCCHI

• 1 lb. sunchokes, scrubbed clean and cut into 1-inch cubes
• 1/2 cup ricotta cheese
• 2 cups all-purpose flour
• Salt and pepper, to taste

BUTTER SAUCE

• 6 Tbsp unsalted butter
• 1/3 cup chopped California walnuts
• 1 Tbsp chopped thyme, plus more for garnish
• 1/2 lemon, zested
• Salt & pepper

Directions

Directions:

1. Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes.
2. Transfer the sunchokes to a food processor and process until smooth. Add the flour, ricotta, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
3. Transfer to a lightly floured surface, and knead until a nice soft dough forms, adding more flour if necessary.
4. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces.
5. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board.
6. Place the gnocchi on trays dusted lightly with flour and set aside.
7. Bring another large pot of salted water to a boil. Drop the gnocchi into the boiling water in bacthes and cook until they rise to the surface, about 1-2 minutes. Remove with a slotted spoon to a colander and reserve 1/4 cup of pasta water.
8. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water, lemon zest, and season to taste with salt and pepper.
9. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.

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The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Are you team fruit on pizza? Then this one is for you with fresh peaches, prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Are you a fan of pineapple on pizza? I know that is a common topping people argue over but I go so far as to say, why stop at pineapple? I’ve made pizzas topped with not only pineapple but also figs (not one, not two, but three times), mango, dried cherries, and now peaches. It’s #StoneFruitWeek so ’tis the season.

I almost chose apricots for this pizza but instead chose the toppings based on things I already had in my fridge. But both the peaches and prosciutto I had went bad. Such a tragedy because they are both so stinking delicious and thus sad to waste added on to the fact that I hate food waste to begin with and pride myself in the minimal amount I throw out if any. Alas I had to buy more. Why didn’t I go the apricot route? Because I had peaches on the brain. Then when it came to the actual day I made it, I have to admit I was not feeling too hot so I was lying on the couch calling out orders to Bob in the kitchen on how to make this pizza, hahaha! I mustered up enough energy to get off the couch and take a photo before putting myself to bed without dinner. But I ate it the next day for lunch and it was still tasty.

Stone Fruit Week continues with these great recipes:

2 Ingredient Mango Sherbetfrom Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach-Habanero Barbecue Sauce from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

Three years ago: Weekly Meal Plan #25

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

PEACH, PROSCIUTTO & RICOTTA PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

1-1/2 cups grated Mozzarella

1/4 cup grated Parmesan cheese

4 slices prosciutto

1 fresh peach, pitted and sliced

1/2 cup fresh arugula, washed and patted dry

1/2 cup ricotta

Balsamic glaze, for drizzling

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with both cheeses, prosciutto, and peaches.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with arugula, dollops of ricotta, and balsamic glaze.

Source: Adapted from my Fig, Prosciutto & Arugula Pizza.

Sometimes even the easiest of weeknight meals can pose a challenge. But with a little help from some prepared gnocchi, Italian sausage, pasta sauce, and a whole lot of cheese you can have a comforting meal in under 30 minutes.

I’m in desperate need of someone to meal plan for me. Whenever I think I will have time to do so it somehow vanishes and I am presented with yet another day of having no idea what we will be eating for any meal of the day. We’ve resorted to cereal, buying lunch more often of packing random remnants of leftovers and frozen food, and eating out a lot more – none of which is good for the wallet or the waist. When we are not going about our normal daily lives and activities, most of our free time is spent slowly unpacking and situating things in the new house. What I would do for a week off right about now…

We have managed to squeeze in a few homemade meals here and there, and the recipe I am sharing today is one of them. I was dreaming about the slow cooker bolognese that I made and then proceeded to create a baked penne dish with it when I decided to create a cheat version with Italian sausage and I swapped the penne for gnocchi because why not? And while we are winging it, I threw in some ricotta as well because we happened to have some in the fridge. It’s like skillet lasagna but with gnocchi and in a baking dish. All sorts of hand waving going on – which makes it super Italian, right!?

Authentic or not, this easy to prepare dish can be on your table in under 30 minutes which is almost more time than I have to spare these days. But those tender little gnocchi dumplings paired with the sweet and spicy Italian sausage smothered in sauce and cheese was exactly what I needed. And that salad on the side? Yes hat’s a bagged mix I picked up from the store on my way home from work right before I went home and cooked this meal. But not before I nearly drove to where we use to live first. One of these days I will be in my right mind!

One year ago: Mini Hot Cocoa Oreo Cheesecakes

Five years ago: Spaghetti Squash Lasagna Boats

Six years ago: Cake Batter Chocolate Chip Cookies

Seven years ago: Gluten-Free Bananas Foster Muffins

Eight years ago: Cashew Chicken

EASY BAKED GNOCCHI WITH ITALIAN SAUSAGE

Serves 6

Ingredients:

1 lb. gnocchi

1 lb. Italian sausage

2 cups of your favorite pasta sauce

3/4 cup ricotta

8 oz. shredded mozzarella, divided

1/4 cup shredded Parmesan

Directions:

1. Preheat oven to 450 degrees. Lightly coat a 7×9-inch baking pan with nonstick spray and set side.
2. In a large pot of boiling water, cook the gnocchi until al dente. Turn off heat, drain, and set side.
3. In a large skillet, crumble the sausage and cook until no longer pink, about 5 minutes. Add the pasta sauce and gnocchi, stirring to coat.
4. In the prepared baking dish, spread half of the pasta mixture followed by all of the ricotta and half of the mozzarella. Top with remaining pasta mixture, mozzarella, and Parmesan. Bake uncovered for 15 minutes, or until browned and bubbly.

Source: Adapted from my Baked Penne with Slow Cooker Bolognese.

Dinner can be easy and nutritious at the same time with this skillet lasagne packed with 5 different vegetables.

It’s nearing the end of November which means we are about to be bombarded with all things related to the holidays, and if you are hosting you are particularly focused on Thanksgiving and Christmas dinner menus. But I’m here to remind you that there are several other meals between now and then (shocking I know) and one of them should be this easy veggie skillet lasagne.

This time of year calls for cozy recipes and my dad’s skillet lasagne is a popular one around these parts. I’ve started making variations upon the original and this latest creation takes the beautiful canvas that is Barilla Rigatoni Pasta and turns it into a nutritious meal with the addition of Barilla Sauce, Galbani Cheese, and 5 different vegetables! I’ve got onion, asparagus, broccoli, carrots, and red bell peppers for you.

Recipes like this remind me how much I love pasta. It lends itself to being versatile, making it perfect for any occasion and therefore brings people together. Because who doesn’t love pasta? But of course you can’t call something lasagna without cheese so to top it off, this recipe is also made with creamy Galbani Ricotta Cheese and stretchy Galbani Mozzarella Cheese giving you that perfect cheese-pull.

Conveniently, these quality Barilla and Galbani products can be found at your local Walmart store, and with Ibotta you can earn $2 when you purchase Barilla Pasta/Sauce and Galbani Cheese. I got the Barilla Rigatoni Pasta, Barilla Traditional Sauce, Galbani Ricotta Cheese, and Galbani Mozzarella Cheese. I didn’t realize however until I opened the package that the Mozzarella came pre-sliced! Apparently they offer one kind that is great for shredding and one for slicing. If you’re ever shredded Mozzarella cheese with a hand grater you’ll understand and appreciate the option to buy a firmer variety! But I digress.

My favorite thing about dishes like this? It all cooks in one single pot for clean up that’s as easy as the recipe itself. And since there’s so many veggies packed in already there’s no need for a side dish. There’s even protein thanks to the Ricotta! But if you’re feeling the need to pump it up a little more you could easily add chicken or tofu if you’d like to keep it vegetarian.

VEGGIE SKILLET LASAGNA

Serves 6

Ingredients:

1/2 Tbsp olive oil

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

1 bunch asparagus, chopped

Florets from 1 medium head broccoli

2 medium carrots, peeled and sliced

1 red bell pepper, cored and sliced

28 oz. Barilla Traditional Sauce

3 cups water

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 (16 oz.) box Barilla Rigatoni Pasta

15 oz. Galbani Ricotta Cheese

16 oz. Galbani Mozzarella Cheese (about 2 cups), shredded and divided

Parmesan cheese (optional)

Directions:

1. In a large skillet over medium heat, add the olive oil. Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add veggies, cover and cook for 5 minutes. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
2. Stir in ricotta cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese if desired.

Source: Adapted slightly from my Skillet Lasagne.

Don’t let a homemade peanut butter & chocolate cannoli intimidate you. If you can find the shells premade they are easy as pie. Easier in fact. 

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Guys, I stuffed cannoli shells with a peanut butter ricotta filling and it’s the greatest thing to happen to a cannoli in history. I might be biased but these are legit.

I was actually told by a friend who stopped by while I was making them that I’m not allowed to give him any more food like this, otherwise he’ll be huge. I’ll take that as a compliment ;-).

Normally, you would only dip the ends in chocolate and only fill them right before serving to avoid a soggy cannoli, but sometimes we don’t have that ability. In an effort to battle this dilemma, Bob helped me coat the insides of each cannoli shell completely with chocolate.

As if anyone would really have an issue with there being more chocolate in the first place.

Then I was able to fill and store them in the fridge for a couple hours before transporting them to our friends home-gating party for the Rutgers game tonight!

Originally I had planned on finally using my cannoli forms to make them homemade but whenever a step involves frying I wimp out. It’s just such a mess to clean up and such a process! And all that oil… ugh.

So I took the easy way out and bought them. Well, it was easy until they were difficult to find in stores. Apparently you can buy all kinds of frozen phyllo shells but there are no cannoli shells to be found.

Thankfully I succeeded, otherwise I would have been buying a jug of oil instead.

Using premade shells makes this elegant treat as easy as can be. Just melt the chocolate, dip (or coat), refrigerate, mix the filling while the chocolate sets, and then pipe in the filling! You don’t even need a fancy pastry bag of tip. I like using a big zip-top bag with the corner cut off.

If you want to really impress people, sprinkle extra chocolate chips on the ends and dust with powdered sugar. Easiest fancy treat I’ve made in awhile!

One year ago: M at Miranova

Two years ago: Pumpkin Curry Pizza

Three years ago: Maple Apple Pie with Walnut Crumble Topping

Four years ago: Sloppy Joses with Avocado Cream

Six years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

PEANUT BUTTER & CHOCOLATE CANNOLI

Print

Yield: 1 dozen Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups semisweet chocolate chips, plus more for garnish
• 12 cannoli shells
• 1 cup creamy peanut butter
• 1 cup whole milk ricotta cheese
• 1/2 cup powdered sugar, plus more for garnish
• 1/2 cup heavy cream
• 1 Tbsp vanilla extract

Directions

1. Melt your chocolate chips either in your microwave or in a double boiler. Once melted, generously dip the edges of each cannoli into the chocolate*. Place cannoli shells on a parchment lined baking sheet to firm up at room temperature (or refrigerate to speed up the process).
2. In a large bowl using a hand mixer on medium speed, blend together the peanut butter, ricotta, powdered sugar, heavy cream, and vanilla until smooth, about 2 minutes.
3. Just before serving, using a pastry bag (or baggie with corn cut) pipe the filling into each cannoli shell. Decorate the ends with chocolate chips, sprinkle with powdered sugar, and serve immediately.

Notes

*I coated the entire inside of my shells because I was preparing them a few hours in advance and didn't want them to get soggy.

Source: Adapted from Alessi and my Peanut Butter Pierogies with Chocolate Dipping Sauce.