Blueberry Ricotta Muffins

Here's a delicious way to use that leftover ricotta

Ricotta Blueberry Muffins
Adapted from Dorie Greenspan

Ingredients

3/4 cup ricotta, preferably at room temperature
2 large eggs, preferably at room temperature
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted and cooled
2/3 cup sugar
Finely grated zest of 1 lime
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 to 1 1/3 cups blueberries
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.

Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend—don’t worry about being thorough. The batter will be thick and heavy and that’s fine. Fold in the blueberries.

Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Autumn Gnocci

Cook up some gnocci.

In a skillet, saute some sausages (I like the fieldgrain vegan Italian brand), garlic, a big can of whole tomatoes broken up, a few handfuls of baby spinach, and a small can of white cannelini beans. Salt to taste.

Mix in the gnocci, and then top with broken up fresh mozzerella, chopped fresh basil, and freshly grated parm!

Best Granola

I have done a lot of granola baking, and I have a lot of great recipes, but I am happy to announce that I have finally perfected it.  Here it is, the best granola recipe.

Preheat oven to 325
Mix in a bowl:
1/3 cup maple syrup
1/3 cup brown sugar
1/2 canola oil
4 tsp vanilla

then add in
5 cups oats
2 cups nuts (I like pecans best)
dash of salt (optional)

Pour onto a baking sheet into a thick (maybe 1/2 inch) even layer. And here's the secret, press the granola firmly down with a spatula, creating an even and compressed sheet of granola.

Bake for 20 minutes, turn the baking sheet 180 degrees (but DO NOT STIR THE GRANOLA), and then bake another 15-20. Let cool in the sheet and then break apart into whatever sized chunks you like.  It is basically a giant crunchy granola bar that you break apart.

Add dried fruit.

Note: The recipe above works for a small baking sheet. It is important to use the right sized sheet so the granola can evenly cover the pan in an even layer. For my larger baking sheet, I increase everything 150% so

1/2 cup of each of the sweeteners
3/4 cup oil
2 T vanilla
7.5 cups oats
3 cups nuts

Baking time is the same.