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Wednesday, October 10, 2012

Pound for pound

Happy hump day! Last weekend I made one of my favorite recipes for Italian ricotta pound cake. Pound cake got its name based on its ratio of ingredients: 1:1:1. That is, one pound each of butter, sugar, and flour. This one is special because it includes fresh ricotta, which makes it dense and moist. It has a similar effect to buttermilk, sour cream, or yogurt.

Not able to help myself, I also made lower calorie espresso-cinnamon gelato, using real ground espresso beans and cinnamon sticks steeped in my milk mixture for half hour (remember the steeping post?). Delish! I hope you are experimenting with recipes of your own! Be sure to send me pictures!

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