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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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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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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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Key Lime Pie

It's always Summer somewhere, so you can always make this pie!

Course Desserts

Ingredients

• 18 ginger snaps crushed
• ¼ cup butter melted
• 4 egg yolks
• 4 tablespoons superfine sugar
• 14 ounces condensed milk
• 30 ounces Miceli's Ricotta Cheese
• ½ cup lime juice
• 1 tablespoon lime zest

Instructions

• Preheat your oven to 350℉.
• Combine the ginger snaps and butter, add them to an 11-inch tart pan, and then freeze the mixture for about 15 minutes.
• Let it bake for about 10 minutes, and then let it cool for about 10 minutes.
• Reduce the heat to 325℉.
• Whisk together the yolks, sugar, milk, ricotta, juice, and zest, and then add the mixture to the crust.
• Let it bake for about 30 minutes, and then refrigerate it for about 3 hours & 30 minutes.

Notes

Press the ginger snap mixture into the bottom of the pan and up the sides. We use regular limes when key limes aren’t in season, but you can use either! 

The post Key Lime Pie appeared first on Miceli Dairy Products.

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Lime Poke Cake

Dress your cake for St. Patrick's Day using lime gelatin and our ricotta frosting!

Course Desserts

Ingredients

• 1 teaspoon butter softened
• 2½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups buttermilk
• 2½ teaspoons vanilla divided
• 2 cups sugar
• 1 cup butter softened
• 3 eggs beaten
• 1½ cups water divided
• 3 ounces lime gelatin
• 4 ounces Miceli's Ricotta Cheese
• 2 cups powdered sugar
• 2 tablespoons butter softened
• 1 cup cream
• ½ teaspoon green sprinkles

Instructions

• Preheat your oven to 350℉, and grease a 9 x 13 inch cake pan with the teaspoon of butter.
• Whisk together the flour, baking powder, baking soda, and salt.
• Whisk together the buttermilk and the 2 teaspoons of vanilla.
• Beat together the sugar and the cup of butter on medium speed for about 5 minutes, and then beat in the eggs.
• Beat in a third of the flour mixture and half of the buttermilk mixture on low speed, beat in another third of the flour mixture, and then beat in the remaining buttermilk mixture and remaining flour mixture.
• Transfer it to the pan, let it bake for about 15 minutes, and then turn it.
• Let it bake for about 15 more minutes, let it cool for 30 minutes, and then poke it with a fork.
• Add the cup of water to a pan, bring it to a boil, and then add the gelatin.
• Stir the mixture for 2 minutes, add the remaining water, and then add it to the cake.
• Refrigerate it for about 2 hours.
• Beat together the ricotta, powdered sugar, remaining butter, and remaining vanilla.
• Beat the cream on high speed for about 3 minutes, and then add it to the ricotta mixture.
• Add the frosting to the cake, and then add the sprinkles.

Notes

The more you poke the cake, the more evenly distributed the flavors will be! We baked it on the lowest oven rack. 

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Football Truffles

Get ready for the big game with these themed truffles!

Course Desserts

Ingredients

• 48 chocolate sandwich cookies
• 8 ounces Miceli's Ricotta Cheese
• 4 cups semisweet chocolate chips
• 4 teaspoons shortening
• 4 ounces white icing

Instructions

• Add the cookies to a food processor, pulse them, and then add the ricotta.
• Roll the mixture into the shape of footballs, and then freeze it for about 30 minutes.
• Combine the chocolate and shortening, and then microwave them for about 1 minute.
• Stir the mixture, and then microwave it for about 1 more minute.
• Coat the footballs in the chocolate mixture, refrigerate them for about 15 minutes, and then add the icing.

Notes

Rolling the cookie mixture into balls and then pinching the edges will create a football shape. We used decorating icing from a tube to draw on the laces! 

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Banana Cream Pie Cups

All of the things you love about pie with none of the hassle!

Course Desserts

Ingredients

• 1⅓ cups graham cracker crumbs
• ⅓ cup butter melted
• 2 tablespoons sugar divided
• 6.8 ounces instant banana cream pudding mix
• 1 cup Miceli's Ricotta Cheese
• 2 cups cream
• 10 ounces cream cheese
• ¼ cup bananas sliced

Instructions

• Combine the crumbs, butter, and 1 tablespoon of the sugar.
• Make the pudding according to its package's instructions, and then add the ricotta.
• Beat together the cream, cream cheese, and remaining sugar on high speed for about 3 minutes.
• Divide the crumb mixture, half of the pudding mixture, and half of the whipped cream between 4 glasses.
• Add the remaining pudding and whipped cream, and then add the bananas.

Notes

Feel free to add more banana slices throughout! We piped the whipped cream with a piping bag and sprinkled additional graham cracker crumbs on top.

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