Little Colbie is now 10 weeks old. 10 WEEKS! I know every mother says this, but I'm going to say it too... I WANT TIME TO SLOW DOWN! I feel like time is just whizzing by, especially since she is my third child, but, at the same time, I am enjoying watching her grow. She has started to talk and interact a little, and she just couldn't be any darn cuter.
She is finally able to fit into her little Michael Jordan outfit that we bought her...
Yeah, how cute is that? We live a couple of miles away from Nike World Headquarters, and while our friend was at the Nike Employee Store, he found this outfit and got it... for 1/2 off the retail price. Schaweet!
Oh, on a little side note... I will always remember the first time I saw Nike World Campus. I had lived here for about a week, and I was driving to Winco when I stopped at a red light (like every good driver should do...). I looked to the left of me and BAM! There it was! Nike World Campus! It is a sight to behold, and it also explains why I kept seeing joggers everywhere. :)
Back to the post...
Miss Colbie is growing like a weed, and I am just loving every minute with her!
And I finally feel like I am getting back into somewhat of a routine since she is sleeping longer at night.
Getting back into a routine, means that I am cooking and baking (and crafting) just a little bit more. Sure, there are nights when we have pb&j or just pull out a freezer meal, but I'm trying to make an effort to have a more consistent dinner routine.
Some easy dinners (at least for me) are Italian dinners, which include ricotta cheese.
But every time I cook an Italian dinner, I end up with extra ricotta cheese.
The leftover isn't enough to make another dinner out of, but it's just too much to throw away...
That's where these Ricotta Cookies are a perfect solution!
They use just a cup of ricotta, enough to finish off what I usually have leftover!
I love the consistency that the ricotta gives these scrumptious cookies...
and I also love that I don't have to waste anything!
2 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup ricota cheese
1 tsp. vanilla extract
*Heat oven to 350. Coat baking sheet with nonstick cooking spray. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
*In another bowl, cream together butter and sugar. Add egg, ricotta, and vanilla. Continue to cream until well combined.
*Slowly add in flour mixture and beat until blended. Drop by tablespoon onto the baking sheet and bake for 12-14 minutes. Let it cool on the sheet for 3 minutes, remove, and cool completely on a wire rack.
2 cups powdered sugar
3 TBSP milk
Optional: Add in some lemon zest or lemon juice for a little zing.
*Beat powdered sugar and milk together until well blended. If the glaze is too thick, add a tiny bit of milk. If the glaze is too runny, add in a little more powdered sugar. Drizzle onto cooled cookies and set aside until the glaze has hardened.