Chocolate Ricotta Cookies

The New York Times’ Italian Ricotta Cookies are a favorite in my household. Light and fluffy, the cookies are more cupcake top than cookie. The cookies themselves have a touch of lemon zest, but fresh lemon juice in the icing brings a fresh brightness while taming the sweetness. The kids enjoyed a lemon-free version, butContinue reading “Chocolate Ricotta Cookies”

Making Swiss Meringue Buttercream with the Breville Control Freak

The Breville Control Freak is an arguably over-engineered induction cooktop that excels at precise regulation of temperature with a surface sensor (used to measure the pan) as well as a probe-style sensor. You can easily switch between the two, and the probe has both oil and non-oil setttings. Since receiving one as a gift aContinue reading “Making Swiss Meringue Buttercream with the Breville Control Freak”