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Berry Wreath

In December, dips should always look this festive!

Course Appetizers & Sides, Seasonal

Ingredients

• ¾ cup cream
• 3 cups Miceli's Ricotta Cheese
• ¾ cup powdered sugar
• ¼ cup raspberry jam
• 8 strawberries stems removed
• ½ cup raspberries
• ½ cup blackberries
• ¼ cup blueberries
• 14 leaves mint

Instructions

• Beat the cream on high speed for about 3 minutes.
• Combine the ricotta and sugar, fold the mixture into the cream, and then transfer it to a plate in the shape of a ring.
• Add the jam to a pan over medium heat, and then let it cook for about 3 minutes.
• Add it to the ricotta mixture, and then add the strawberries, raspberries, blackberries, blueberries, and mint.

Notes

Serve with graham crackers or another sweet chip! Dry the berries fully to prevent a watery dip.

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Black & White Icebox Cake

Layers of cookies and ricotta cream turned into the coolest cake!

Course Desserts

Ingredients

• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• 1½ cups cream divided
• 1½ cups Miceli's Ricotta Cheese divided
• ⅔ cup hot fudge
• 74 thin dark chocolate sandwich cookies divided

Instructions

• Beat together the powdered sugar, vanilla, 1 cup of the cream, and ¾ cup of the ricotta on medium speed for about 5 minutes.
• Beat together the fudge, remaining cream, and remaining ricotta on medium speed for about 2 minutes.
• Add 28 of the cookies and half of the vanilla mixture to an 8-inch springform pan, and then add 15 more cookies and half of the fudge mixture.
• Add 15 more cookies, the remaining vanilla mixture, 15 more cookies, and the remaining fudge mixture, and then refrigerate it for about 5 hours.
• Crush the remaining cookie, and then add it to the cake.

Notes

The slices will be surprisingly sturdy after their allotted time in the fridge! We use hot fudge topping from a jar.

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Mixed Berry Flatbreads

A sweet marmalade base covered in berries and mint!

Course Breakfast

Ingredients

• 6 4-inch flatbreads
• 4 teaspoons corn starch
• ⅛ teaspoon salt
• ½ cup water
• ½ cup raspberries divided
• ½ cup blackberries divided
• ½ cup blueberries divided
• ½ cup strawberries chopped & divided
• ¼ cup sugar
• 1 teaspoon butter
• ¼ teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons butter melted
• 8 ounces Miceli's Ricotta Cheese
• 4 tablespoons orange marmalade
• ½ teaspoon vanilla
• ⅓ cup mint leaves

Instructions

• Preheat your grill to 400°F.
• Add the flatbreads, and then let them cook for about 1 minute.
• Turn them over, and then let them cook for about another minute.
• Add the starch, salt, water, ¼ cup of the raspberries, ¼ cup of the blackberries, ¼ cup of the blueberries, ¼ cup of the strawberries, and the ¼ cup of sugar to a pan over medium heat, and then let the mixture cook for about 5 minutes.
• Remove it from the heat, and then add the butter, remaining raspberries, remaining blackberries, remaining, blueberries, and remaining strawberries.
• Combine the cinnamon and remaining sugar, divide the melted butter between the flatbreads, and then add the cinnamon mixture.
• Combine the ricotta, marmalade, and vanilla, add the mixture to the flatbreads, and then add the raspberry mixture and mint.

Notes

A grill pan over medium-high heat can be used to cook them indoors! You can also slice 3 larger flatbreads to make some breakfast pizzas.

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Herbed Gnocchi

Every herb you can think of combined with our ricotta!

Course Appetizers & Sides

Ingredients

• 15 ounces Miceli's Ricotta Cheese
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon thyme leaves
• 4 tablespoons parsley leaves chopped & divided
• 2 tablespoons mint leaves chopped & divided
• 2 leaves basil chopped & divided
• ⅔ cup flour
• 2 tablespoons flour
• 2 tablespoons oil
• 2 cloves garlic smashed
• ½ teaspoon lemon zest

Instructions

• Combine the ricotta, salt, pepper, thyme, 2 tablespoons of the parsley, 1 tablespoon of the mint, 1 leaf of the basil, and the ⅔ cup of flour.
• Roll the mixture into balls, roll them in the remaining flour, and then add them to a foil-lined baking sheet.
• Bring a pot of water to a boil, add the gnocchi, and then let it cook for about 4 minutes.
• Add the oil, garlic, remaining parsley, remaining mint, and remaining basil to a skillet over medium heat, and then let the mixture cook for about 1 minute.
• Add the gnocchi, let it cook for about 16 minutes, and then add the zest.

Notes

When the gnocchi float, they are nearly cooked! Feel free to add some grated parmesan on top.

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Mini Chocolate Cakes

A smaller version of your new favorite cake!

Course Desserts

Ingredients

• 2 teaspoons oil
• ¾ cup brown sugar
• ½ cup milk
• 1 teaspoon vanilla
• ¼ teaspoon sea salt
• 2 eggs
• ¾ cup Miceli's Ricotta Cheese
• ¼ cup oil
• ¾ cup cocoa powder
• 1 cup whole wheat flour
• 4 tablespoons Miceli's Ricotta Cheese
• 2 tablespoons powdered sugar

Instructions

• Preheat your oven to 350℉, and grease 12 muffin cups with the 2 teaspoons of oil.
• Whisk together the sugar, milk, vanilla, salt, eggs, the ¾ cup of ricotta, and the remaining oil, and then whisk in the cocoa powder and flour.
• Divide half of the mixture between the cups, and then add the remaining ricotta.
• Add the remaining flour mixture, let the cakes bake for about 21 minutes, and then add the powdered sugar.

Notes

Drop a teaspoon of the ricotta into the center of each cake! Serve them immediately for a warm, decadent bite.

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Sheet Pan Brunch

Show Mom you care with a sheet pan of food!

Course Breakfast

Ingredients

• 10 ounces frozen cherries thawed
• ¼ cup orange peel sliced
• 2 tablespoons brown sugar
• ¾ & ⅛ teaspoons nutmeg divided
• 1 pound maple sausage
• ½ cup Miceli's Pizza Blend Cheese shredded
• 6 eggs beaten
• 2 cups half and half
• 2 teaspoons vanilla
• ½ teaspoon kosher salt divided
• ⅓ cup brown sugar
• 4 tablespoons butter melted & divided
• 8 slices Texas toast
• 15 ounces Miceli's Ricotta Cheese
• 2 tablespoons maple syrup
• 1 cup honey oat granola
• 1 tablespoon dried cranberries

Instructions

• Preheat your oven to 350℉.
• Combine the cherries, peel, the 2 tablespoons of sugar, and ¼ teaspoon of the nutmeg, and then add the mixture to a baking dish.
• Let it bake for about 20 minutes.
• Combine the sausage and cheese, and then roll the mixture into discs.
• Add them to a foil-lined baking sheet, and then let them bake for about 20 minutes.
• Whisk together the eggs, half and half, vanilla, ¼ teaspoon of the salt, ½ teaspoon of the nutmeg, and the remaining sugar, and then dip the toast in the mixture.
• Add 2 tablespoons of the butter to a foil-lined baking sheet, and then add the toast.
• Brush the remaining butter over it, and then let it bake for about 20 minutes.
• Set your broiler to high, and then let it broil for about 1 minute & 30 seconds.
• Turn it, let it broil for about 1 more minute & 30 seconds, and then add the ricotta, syrup, and remaining nutmeg.
• Combine the granola and cranberries, and then add everything to a tray.

Notes

We baked everything on the bottom rack. You can prepare multiple portions of this meal simultaneously or pick and choose which ones to make!

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Rhubarb Crème Brûlée

Baked ricotta is the best dessert, and we love this seasonal topping!

Course Desserts

Ingredients

• 1 teaspoon butter
• 2 cups rhubarb chopped
• 1 tablespoon lemon juice
• 1 stick cinnamon
• ½ cup sugar divided
• ⅜ teaspoon sea salt divided
• 15 ounces Miceli's Ricotta Cheese
• 1 egg
• 2 tablespoons honey
• ¼ teaspoons vanilla
• 1 teaspoon lemon zest

Instructions

• Preheat your oven to 325℉, and grease a 9-inch pie plate with the butter.
• Combine the rhubarb, juice, cinnamon, ¼ cup of the sugar, and ⅛ teaspoon of the salt, and then add the mixture to an 8 x 8 inch baking dish.
• Cover it with foil, let it bake for about 25 minutes, and then let it cool (covered) for about 60 minutes.
• Add the ricotta, egg, honey, vanilla, zest, remaining sugar, and remaining salt to a food processor, puree the mixture for 1 minute, and then add it to the plate.
• Let it bake for about 50 minutes, let it cool for about 10 minutes, and then add the rhubarb mixture.

Notes

Save some time by placing both the rhubarb and the crème brûlée in the oven together for the first 25 minutes! 

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April Fools’ Pot Pies

A sweet surprise made of pudding, pie crust, and candy!

Course Desserts

Ingredients

• 3.4 ounces instant vanilla pudding
• 4 ounces peaches drained & chopped
• 12 yellow starburst airs gummies
• 8 yellow starbursts chopped
• ½ cup mini green starbursts
• 14 ounces pie dough
• 2 tablespoons Miceli's Ricotta Cheese

Instructions

• Preheat your oven to 450℉.
• Make the pudding according to its package's instructions, and then add the peaches and starbursts.
• Cut the dough into 8 circles, and then add them to 4½-inch pie tins.
• Let them bake for about 9 minutes, and then divide the ricotta and pudding mixture between them.

Notes

Mold the candy slightly with your fingers to emphasize the “vegetable” look! We marked the edges of the dough with a fork to resemble a pot pie crust.

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