Ricotta Poppy Seed w/ Orange Glaze

Bake 350°F                     Bake for 11 ~ 12 min.                                       Cookie Qty: 3doz.


2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder                                                        place in bowl, whisk to blend
1 tsp. salt                                                                                                              & set aside.
Smidgen of fresh grated nutmeg

1 cup Veg. shortening
1 ¾ brown sugar, & ¼ C. white sugar
3 eggs {beaten} (room temp)
1/2 cup whole milk ricotta cheese (room temp drained)
3 tlbs. Fresh lemon juice
1/2 lemon & 1/2 orange zest
1~2 tlbs. Poppy Seed

Directions:                                                                               Preheat the oven to 350° F


In a medium bowl combine the flour, b- powder, b-soda, salt & nutmeg whisk and set aside.

In your mixer combine the vegetable shortening and the sugar till light & fluffy about 3 minutes, (scraping down the bowl frequently)

Add the beaten egg mixture, little at a time, beating until incorporated.

Add the ricotta cheese, lemon & orange zest. Beat to combine. Stir in the dry ingredients. (scraping down the bowl frequently)

Line 2 baking sheets with parchment paper.

Use a medium size ice cream scoop to get the dough (about 2 inches apart for each cookie) onto the baking sheets.

Bake for 11 ~ 12 minutes, until slightly golden at the edges.

Ricotta Poppy Seed.jpg

Orange Glaze:

1 ½ cups 10 X sugar (sifted)
2 ½ Tlbs. Butter (melted)
3 Tlbs. Heavy cream
4~5 Tlbs. Orange Juice
1 orange zested
Poppy Seed for Garnish


Melt butter in double boiler, add in the oj zest.  Add in the cream. Start adding in some of 10 X sugar, along with the orange juice, than more sugar & juice until the constancy U want.  Dip or drizzle & let dry.

Garnish with Poppy Seeds!


Orange Almond & Ginger Biscotti

3 1/4 cups all-purpose flour, 1 cup will be pastry flour (all pre-sifted be/4 measuring)
1 unsalted butter, room temp
3 teaspoons baking powder
3 eggs, room temp,
1 cup sugar
2 tablespoons orange zest, folded in
1/3 teaspoon salt
1 tsp. almond Bakery Emulsion or extract (Lorann Professional Kitchen)
1 scant tsp. flax seed
couple drops almond oil, if using almond paste (OMIT THE OIL)
1- 4 oz. almond paste (I had 4oz. in the freezer)
1/2~3/4 cup slightly chopped blanched almonds, or pecans (optional)
2 tlbs. chopped ginger (chopped fine)
1/4 cup white choc chips for either inside or for drizzling on top.

1 egg white (mixed w/little water)for basting the logs b/4 baking, TAKE SOME EGG WHITE FOR BASTING, PUT REST IN BATTER or use Powdered egg whites.

Line 2 baking sheets with parchment paper or Silt Pat

Sift flour, pastry flour, baking powder, flax seed and salt into medium bowl.

Mix the butter & almond paste till well blended. add in the sugar. Add in your eggs one at a time so the dough does not break apart. Than add in the almond emulsion or extract.

Fold in the chopped ginger, orange zest, nuts & white choc chips if desired.

Form dough into to disks, wrap in plastic.

~ place in frig for an hour till chilled till firm ~

Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.

Whisk REST OF egg white & WATER in small bowl until foamy; brush over top and sides of each dough log. Sprinkle with clear sugar Walton sugar sprinkles. I also zest some orange on the top before baking.
Bake @ 350◦ for 25 ~ 30 min. Cool on rack for a few min. While still warm.

Using a thin serrated knife cut the baked dough diagonally into 1 inch wide slices. On the same parchment lined baking sheet, place each slice standing them up. and bake again for 7 ~ 8 minutes.

Orange Almond & Ginger Biscotti #1   Orange Almond & Ginger Biscotti #2  Orange Almond & Ginger Biscotti #3

If you want you can melt some white or dark choc to drizzle over the biscotti, store in a plastic container (that’s not air tight) Will keep up to two weeks if they last that long.

Peanut Butter Oatmeal Choc Chip Cookies

Peanut Butter Oatmeal Choc Chip Cookies

Yields: 72                                                                      Bake Temp: 375° for 15 ~ 18 min.

  • ½ C. Un-salted butter (rm. temp)
  • 1 egg     (rm. Temp)
  • 1 tsp. vanilla   (beat this vanilla into the egg)
  • ¾ C. peanut butter
  • ½ C. white sugar & ½ C packed brown sugar
  • 1 ¾ C. flour
  • ¼ C. oatmeal ( please note that I toasted the oatmeal in a toaster oven, for 3 min. to bring out more flavor)
  • ½ tea. b-powder,  ½ tea b-soda, & ¼ tea. salt or (pinch if using salted butter) I only had salted butter at the time.
  • ¼ C. Choc Chips (I had chopped these up a little. (hubby is not crazy for choc) but I AM….YUM ❤
  • small dash of nutmeg, (not to much)

Cream butter, p-butter, & sugars till blended.  Then add in the in egg.

In separate bowl sift: flour, b-powder, b-soda, & salt.

Then stir into batter.

Toss in the oatmeal & choc chips. ( I would have loved to add some pecans) but that’s another reason; the hubby can’t eat nuts.

Refrigerate for ½ ~ 1 hr.

This recipe is my own. I have not copied this recipe from anyone.

This recipe is my own. I have not copied this recipe from anyone.

Roll into walnut size balls OR use a small cookie scoop.

Flatten & crisscross w/sugar.

Bake for 15 ~ 18 min for a crunchy cookie.  For a soft chewy cookie bout 10 min.

Store crunchy cookies in a tin, for soft cookies store in plastic container,

(if they even last that long)

If anyone wishes to share this recipe, feel free. Or even add more ingredients…Happy baking 😉

Cimply Devine

Well, it’s TGIF. And what better way to end a Friday but with a Cimply Devine recipe of great ingredients. Spices, Grains, Dried Fruits, well you get the idea.

Cimply Devine

  • 1 ½ cups of whole wheat flour or APF
  • 3 ¼ cups of (uncooked) old fashion Quaker Oats
  • 1 ½ cups (chopped) apricot
  • 1 ½ cups (chopped) walnuts or pecans
  • ¾ cup of dark brown sugar  &  ¼ cup light brown sugar
  • 1 tsp. vanilla
  • 3 eggs, (slightly beaten)
  • ½ cup butter (melted)
  • 1 tsp. B-Soda
  • 1 tsp. Ground Cinnamon
  • pinch of fresh ground nutmeg
  • 1 ½ cups dried cranberries
  • 1 – 2 oz. bar of bitter-sweet or semi-sweet chocolate “Ghirardelli”

Blend all ingredients together in a large bowl.  Drop onto parchment paper & bake for 8 min. These SHOULD NOT come out hard, just soft & chewy.

Bake @ 350° oven for 8 min.   (My oven happened to be for 11 min.) each oven is different…

Melt the Ghirardelli chocolate & drizzle it all over the cookies after they have cooled..

tip~ I also took this recipe & cut it into half.  And please note if you want to add different ingredients you may.

Chocolate Pecan Pizzelles

Well, good morning all. Thanx for stopping in. My goal is to post some great cookie recipes & share them with everyone. And in turn share some of ur recipes with others. I am ALWAYS open to comments & new ideas. As they say to make our job just a little easier in the kitchen.

So here is my first recipe. We just love all kinds of Pizzelles.

Chocolate Pecan Pizzelles

Wet Ingredients:                                                                                   Yields: 46  Cookies

  • 3 eggs  (room temp)
  • 3/4 cup white sugar, (rest brown to make one cup.
  • 1 stick + 3 Tlbs Butter, (Melted & cooled)
  • 2 tlbs. Chocolate Extract

DRY Ingredients

  • 1/2 cup cocoa powder  (DO NOT HERSHEYS SYRUP) (that’s where I made my mistake)
  • 1 tlbs. Coffee Granules, ground up OR ( Use Espresso Powder)
  • Dash  fresh nutmeg
  • Dash of Fresh Orange Zest
  • 2 Tlbs.. ground pecans
  • 1/4 Tsp. salt
  • 2 tsp. baking powder                                (sift together)
  • 1 ¼ cup APF
  • 1 Tlbs. Potato Starch ( Bob’s Red Mill )
  • And the coco powder from above


  1. Beat the eggs (till frothy) then add the sugar, blend in the melted   butter. Then add Extracts, nutmeg, orange zest & ground pecans
  2. Sift together the DRY ingredients
  3. Let batter rest for 5 mins or so, to let the flavors marry.
  4. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint.
  5. Close iron and bake 30 ~ 45 seconds.
  6. Cool on racks. Sprinkle with powdered sugar.
  7. Store in a tin, for several weeks. (If they last that long)