Lemon Ricotta Gems

You may remember when I shared these wonderful cookies over at Mariel's Or So She Says' Blog Hop back in May, (check it out...there's a bunch a great ideas with lemon for the theme!) but for those of you who didn't...here's another chance at these! 

 

I love lemon!  Case in point...Lemon Cheesecake bars, Lemon Strata Pie, Lemon Brownies, Crack Cookies (aka Lemon Drop Cookies), Perfectly Lemon Cupcakes, and a bunch others.  One thing I just love about lemon desserts is that they belong in any season!  There are some types of desserts that are practical for different seasons, like pumpkin in the fall & peppermint in the winter, but lemon is great for fall, winter, spring & summer!  Yes! 

 

Lemon Ricotta Gems

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2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 eggs
1 container (15 oz.) whole milk ricotta cheese
zest and juice of one medium lemon

Glaze:
2 1/2 cups powdered sugar
zest and juice of 2 medium lemons

 

Preheat oven to 350 degrees.

 

Combine flour, baking powder and salt in a medium bowl. Stir to combine and set aside.

In an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time and beat to incorporate between each egg. Add the ricotta cheese, lemon juice and zest and beat until combined. Mix in the dry ingredients until combined.

 

Line baking sheets with parchment paper or a silpat. Using a 2 tablespoon size (medium) scoop, place cookies on baking sheets. Bake for 13-15 minutes or until the edges just start to get golden brown. Let cookies sit on baking sheets for about 5 minutes and then transfer to a wire rack to cool completely.

 

Make the glaze by combining the powdered sugar, juice and zest. If too runny, add a little more powdered sugar and if too solid add some more lemon juice until it reaches the desired consistency. Spoon or drizzle glaze over cookies. The glaze will harder after an hour or so and then they can be stacked in a container for delivery…or a late night snack!

Blueberry Lemon Pina Colada

It has come and gone.  The first day of school.  And it was successful!  We are looking forward to a fabulous school year.  The older 2 (my middle schoolers) have some pretty high goals set for themselves this year in school, but they're gonna rock it!  Straight A's can be achieved!!!:)

And with school starting, summer is ending.  Sad face here!  I could really use another month of summer vacation!  And if I could make that happen, I would sit outside every evening and sip away at this Pina Colada and watch the sun set. Aw, that sounds nice doesn't it?  I didn't get enough of that in this summer.

So, while the days are still warm, whip up a batch of this cool, refreshing drink and sit back and relax.  It would also be a wonderful & refreshing after school treat for your back to schoolers!  A nice cool drink after a long day at school, you'll be the best Mom on the planet!

Blueberry Lemon Pina Colada

PRINT RECIPE

1/2 cup fresh lemon juice (about 6-7 medium sized lemons)
2 cups cold water
2 cups fresh or frozen blueberries
1/2 cup sugar (we have also used an equal amount of Stevia)
3/4 cup Pina Colada mixer
about 1 liter lemon-lime soda, whatever brand you like
ice
lemon slices for garnish, if desired

Combine lemon juice, water, blueberries and sugar in a blender and blend until smooth.  Transfer to a 2 quart sized pitcher.  Add the pina colada and stir to combine.  Add lemon-lime soda to make 2 quarts.

Serve with ice and lemon slices.