Do you sometimes feel like you have hit the wall?

I think that is what I am feeling lately. We have kitchen (dishwasher/cabinets/island) issues and everything I want to make seems like a chore. I just think I need a little break, but then I feel bad for taking a break because I have some good things to make on the horizon.

So I need to work myself back in a mood to do some cooking/baking and what better time for that than spring??

Somehow I feel like if I write it all down, it will force me to act and get my butt in gear here. And it makes me a bit sad that it has come to this. I think another thing I need to do is plan a little better for food days – you know, the days where everyone expects there to be something special on a food blog. So I have a couple more ideas for St. Patrick’s Day that is coming up and I have even made one of them and that does make me feel good. The bad thing is that I have to go out of town for three days in March – and it happens to be for St. Patrick’s Day – Damn it.

So here are the things on the list, starting with St. Patrick’s Day.

Guinness Cake with cream cheese frosting
And if I am feeling really ambition and can keep the Guinness from the MotH, Guinness Brownies.
Reuben Dip in a bread bowl – might be a good dinner, if you think about it.
Maybe some clover-shaped sugar cookies in the colors of the Irish flag.

And after St. Patrick’s Day ….
Polenta with asparagus, prosciutto, spring onions, and lemon
Butterscotch pudding – my favorite kind, um, pretty much, ever
Twix Thumbprints – this idea will work, but I am concerned about the caramel involved. This seems like the kind of idea I will over think – a lot.
And this idea is something I really want to make for the people at my office – Apple French Toast Muffins.
Mini Cake Donuts – I bought a donut pan. Yep, I did.

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Mardi Gras Cookies – sugar cookies after all.

Meyer Lemon Ricotta Cookies

Yes, once again with a lemon cookie, but this time we can say it is a Meyer Lemon cookie to make is sound strange and wonderful – which Meyer Lemons are.

So I am going to compare this recipe to my Lemon Sour Cream Cookies with Lemon Glaze because I love the cake-like texture and I think this cookie will have a similar texture – cake-like.

Caveat – read this whole post before deciding to make this – no, really. Then make this.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Over waxed paper sift together the flour, baking powder, and salt.
In the bowl of a stand mixer,  combine the butter and the sugar until light. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients, a little at a time.
Spoon the dough –  I use a cookie scoop –  onto the baking sheets. Bake for 15 minutes – turn half way through the baking, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet a few minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Notes: This came together really easily, but I have to say, I was disappointed in this recipe. The cookie was sticky and lacked flavor. It makes me sad. I will be going back to my Lemon Sour Cream Cookies with Lemon Glaze.

I am not sure how to deal with recipes that just do not work out for me, but this is one of those.   Do you keep it in the cookie binder with a big “Hell No” on it? I would like to depend on my memory, but I am not sure I can. Maybe my visual memory will work that way, but I am not sure the rest of me can work that way. – Ugh.

Will not go into sources, because that does not seem fair. This just did not work for me – hence no picture, but at least a warning in case you see something similar. The Lemon Sour Cream Cookies, those, I can totally vouch for and have been making for years.

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