Lemon ricotta cheesecake! The recipe calls for orange zest, but I had a craving for lemon, so that is what I did. The recipe is from a book: One Bowl Baking by Yvonne Ruperti, so I don’t have a link for you, but it’s basically an Italian cheesecake. It smells delicious.

Lemon ricotta cheesecake! The recipe calls for orange zest, but I had a craving for lemon, so that is what I did. The recipe is from a book: One Bowl Baking by Yvonne Ruperti, so I don’t have a link for you, but it’s basically an Italian cheesecake. It smells delicious.

So my beautiful cherry crumb cake from the other day was moldy this morning, and I had to throw it out. Funnily enough, on Sunday I was going to bake this lemon cake, but I didn’t, because who needs two cakes? Nobody, I thought. 

Well, it turns out I was wrong, because I need two cakes. So I baked this lemon one tonight. I hope it tastes as good as it looks. Also, it’s super easy to throw together (once the butter is softened. I always forget I have to wait for that part.).

So my beautiful cherry crumb cake from the other day was moldy this morning, and I had to throw it out. Funnily enough, on Sunday I was going to bake this lemon cake, but I didn’t, because who needs two cakes? Nobody, I thought.

Well, it turns out I was wrong, because I need two cakes. So I baked this lemon one tonight. I hope it tastes as good as it looks. Also, it’s super easy to throw together (once the butter is softened. I always forget I have to wait for that part.).

The cherries this year have been really bleh, but I gave them another chance. Sadly, I was disappointed. I hoped baking them into this cherry almond crumb cake would alleviate that, and it did. The cake is really good.

blueberry muffin/pancake cake. I left out the nutmeg and put in a squeeze of lemon juice, and probably used too many blueberries, but it smells good.

blueberry muffin/pancake cake. I left out the nutmeg and put in a squeeze of lemon juice, and probably used too many blueberries, but it smells good.

lemon lemonies, before I put the glaze on. though I only used 1/2 cup of sugar in the glaze because ugh, I can’t with 2 cups of powdered sugar. (I still used a full 1/3 cup of lemon juice though. I hope it tastes as good as it looks.)

lemon lemonies, before I put the glaze on. though I only used 1/2 cup of sugar in the glaze because ugh, I can’t with 2 cups of powdered sugar. (I still used a full 1/3 cup of lemon juice though. I hope it tastes as good as it looks.)

I had two pints of blueberries hanging around (they were on sale earlier this week 2 pints for $5), so today I made blueberry cake. It’s really tasty, though next time I think I’ll fold the berries in instead of just smooshing them on top of the batter the way the recipe says.

I had two pints of blueberries hanging around (they were on sale earlier this week 2 pints for $5), so today I made blueberry cake. It’s really tasty, though next time I think I’ll fold the berries in instead of just smooshing them on top of the batter the way the recipe says.

I made cheesecake cupcakes for my birthday today. I didn’t get around to doing the suggested toppings, but these are so good, topping them is just gilding the lily. (Though I did slightly overcook them, hence the cracks.) 

I got 30 mini cheesecakes out of the recipe - and I was very generous filling the cups - so I’ll be taking a bunch to work tomorrow, as well as giving them away this evening at dinner.

I made cheesecake cupcakes for my birthday today. I didn’t get around to doing the suggested toppings, but these are so good, topping them is just gilding the lily. (Though I did slightly overcook them, hence the cracks.)

I got 30 mini cheesecakes out of the recipe - and I was very generous filling the cups - so I’ll be taking a bunch to work tomorrow, as well as giving them away this evening at dinner.

Bad Day Bars! I made them for my dad for Father’s Day. Now I just have to be strong enough to not eat them before I get to my sister’s tomorrow. *g*

Bad Day Bars! I made them for my dad for Father’s Day. Now I just have to be strong enough to not eat them before I get to my sister’s tomorrow. *g*

lasagna cups!

I made these this evening for this week’s lunch. The hardest part was finding the wonton wrappers in Fairway (by the fresh pasta, if you’re wondering).

today, my dad, my niece, and I made Irish soda bread. There was a small mishap with the oven not heating up properly, but once it did, everything turned out well!

today, my dad, my niece, and I made Irish soda bread. There was a small mishap with the oven not heating up properly, but once it did, everything turned out well!

baked wonton ravioli. super easy, super tasty. (I did not make the dip, but I bet these would be great with a dip, though personally red pepper dip would not work for me.)

This afternoon, I made lasagna rollups for lunch for the week. They were really easy, especially since I’d boiled the noodles last Sunday and then froze them, so all I had to do today was defrost them and then mix up the cheese. Unlike the recipe from the Kitchn, I used ricotta (I feel like anyone who would put cottage cheese in something they called lasagna should probably not be trusted), shredded mozzarella, and parmesan, spread it on the noodles, and then rolled them up. I drizzled some sauce and some more mozzarella on top, and then baked them for twenty minutes at 350°F, but I forgot to take a picture of the finished product since I had to leave to catch a train, and now they’re wrapped and ready to be taken to work in the morning.

Anyway, they’re very easy and I’m betting they taste really good, too. Would make a cute pasta dinner, too, and usually a box of lasagna has like 25 noodles, so you could feed a bunch of people with them, and there’s less worry about cutting and serving than with actual lasagna.

This afternoon, I made lasagna rollups for lunch for the week. They were really easy, especially since I’d boiled the noodles last Sunday and then froze them, so all I had to do today was defrost them and then mix up the cheese. Unlike the recipe from the Kitchn, I used ricotta (I feel like anyone who would put cottage cheese in something they called lasagna should probably not be trusted), shredded mozzarella, and parmesan, spread it on the noodles, and then rolled them up. I drizzled some sauce and some more mozzarella on top, and then baked them for twenty minutes at 350°F, but I forgot to take a picture of the finished product since I had to leave to catch a train, and now they’re wrapped and ready to be taken to work in the morning.

Anyway, they’re very easy and I’m betting they taste really good, too. Would make a cute pasta dinner, too, and usually a box of lasagna has like 25 noodles, so you could feed a bunch of people with them, and there’s less worry about cutting and serving than with actual lasagna.

I made sour cream cinnamon rolls today. There were a couple of missteps, and they’re a little overcooked, but they taste good! Would make again.

Fig cookies. The last of the year (I forgot to take pictures of the first couple of batches and we ate them).

Fig cookies. The last of the year (I forgot to take pictures of the first couple of batches and we ate them).

home made ice cream sandwiches! (I made the cookies and the ice cream before I made the sandwiches - just plain vanilla ice cream and chocolate chip cookies.)

Last time, I did it on the hottest day of the year and didn’t let the ice cream freeze long enough. This time, after getting tips from food blogs, I froze the ice cream in a shallow tray and used a biscuit cutter to form disks of ice cream that fit the cookies perfectly. Tomorrow, I’ll bring them to my sister, since they are her long overdue birthday present.