Monthly Archives: October 2012

Lemon Poppyseed Ricotta Pancakes with Blackberry Sauce

If I had my way, every meal would be breakfast. It’s the only meal of the day that you can eat “cake.” But besides pancakes there’s waffles, cheesy eggs, biscuits, french toast, breakfast potatoes, cinnamon rolls… And they are all equally delicious!

Another good thing about breakfast food is that it’s easily made for one. I can grab 2 eggs, throw in some veggies and cheese, make some toast and I have a meal for myself without having to worry about leftovers. Don’t get me wrong, leftovers are awesome, especially for lunch the next day. But I also hate throwing away uneaten leftovers. So I think it’s a good idea once or twice a week to make a meal that’s just enough for me or just enough for Bob and I.

So if you haven’t guessed by the title or my rant about breakfast foods, I made pancakes tonight. To reduce the amount of leftovers I had, since it was just me tonight, I halved the recipe. I still ended up with a few leftover pancakes, but I don’t think I’ll have to worry about throwing them away.

These pancakes were especially perfect for dinner because they contain ricotta cheese (which I had just enough left in the container from a previous dinner), whole wheat flour and not that much sugar. So they are somewhat good for you and they aren’t overly sweet. But they still satisfied my sweet tooth enough to prevent my craving for dessert.

So… enough of my talking about pancakes.

Lemon Poppyseed Ricotta Pancakes with Blackberry Sauce (from Alida’s Kitchen)



16 ounces blackberries (fresh or frozen)
1/4 cup water
2 tablespoons granulated sugar (adjust to taste)
1 tablespoon lemon juice


15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
2/3 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
confectioners’ sugar, for serving (optional)



  1. In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
  2. The original recipe said to strain the berries, add the lemon juice and refrigerate until cool. I kept all the juices in my sauce and decided not to chill it. It worked as a very yummy berry syrup.


  1. In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
  2. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
  3. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  4. Serve hot, with just the berry sauce or add a little syrup.

Pumpkin Molasses Cookies

Today, I decided to bake these pumpkin molasses cookies I found on Pinterest for the Packer game. Bob and I went to his brother’s house for the game, and I thought cookies would be a good game day dessert to share. I made the dough and it had to chill in the freezer for 30 minutes or in the fridge for 1 hour. As soon as I put it in the freezer, Bob said it was time to go even thought it was only 10:45 a.m. I guess we had to go to the grocery and pick up stuff for a dip his brother wanted to make.

So needless to say the cookie making was delayed until after the game… oh well, more for me!

These cookies stay nice and soft and chewy. However, they taste more like regular molasses cookies than pumpkin molasses. Next time, I think I’ll add more pumpkin or pumpkin pie spice to give it more pumpkin flavor.

Pumpkin Molasses Cookies Recipe (from My Baking Addiction)

Fresh from the oven… yum!


2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling


1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.

2. In a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed.

3. Add the egg and beat for 1 minute more.


4. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

5. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky…very sticky, so the longer time it can chill the easier it is to work with.

6. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

7. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into pieces and roll each into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd because they will expand some while they bake.

8. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

9. Repeat with second batch of dough.

Unwrapped Shrimp Egg Rolls

It’s officially sweater weather!! The crisp fall mornings perfect for your favorite scarf, fall coat and coffee in hand. Some people dread the cooling weather, but I love it. I love fall clothes, I love fall food, and I love fall holidays (and the coming of Christmas!)

And even though I do enjoy fall foods, not every meal has to be soup, squash or from the crock pot. You can still enjoy more summery tastes. For example, last night my mom and I made unwrapped shrimp egg rolls – which are not necessarily summer, but aren’t your typical fall foods.

Unwrapped Shrimp Egg Rolls Recipe (from November Family Circle)


16 wonton wrappers

1 tablespoon vegetable oil

1 bag (14 oz) coleslaw mix

1 sweet red pepper, cored, seeded and thinly sliced

4 scallions, trimmed and chopped

1/2 cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce, plus more for serving

2 tablespoons rice vinegar

1 teaspoon garlic powder

1 teaspoon sugar

1/2 teaspoon ground ginger

1/2 pound cooked shrimp, shells removed, coarsely chopped


1. Heat oven to 400 degrees. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400 degrees for 7 to 8 minutes until crisp and lightly golden.

2. coat a nonstick skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions and broth. Simmer, covered for 6 minutes, stirring occasionally.

3. Stir in soy sauce, vinegar, garlic powder, sugar and ginger. Add shrimp and cook until just heated through, about 1 minute.

4. Spoon a generous amount of rice onto the wonton, top with a generous portion of the shrimp mixture.

As the side, I made stir fry asparagus—a recipe my Grandma Hangartner gave me.

Stir Fry Asparagus Recipe


3 tablespoons butter

1 teaspoon chicken bouillon granules

1/8 teaspoon celery salt

1/8 teaspoon pepper

1 1/2 pounds fresh asparagus (trimmed and cut into 2-inch pieces)

1 teaspoon soy sauce


1. In a large skillet, melt butter. Add bouillon, celery salt and pepper; mix well.

2. Add asparagus and toss to coat. Cover for 2 minutes over medium-high heat, stirring occasionally.

3. Stir in soy sauce and serve immediately.