{Lemon Ricotta Pancakes}

Good morning! I don't know about you, but our favorite thing to do on a Sunday morning is lounge around in our comfies, sleepily sip a cappuccino and make an indulgent breakfast. We made these Lemon Ricotta Pancakes with sauteed apples a few weeks back and I thought I'd post them this morning in case you were looking for a special Sunday breakfast recipe. Bon appétit! 

 Lemon Ricotta Pancakes with Sauteed Apples

Gourmet, September 1991 (via Smitten Kitchen)

Servings: Makes about twelve 3- to 4-inch pancakes.

For the sauteed apples

4 large Granny Smith apples, peeled, cored, and sliced

2 tablespoons unsalted butter

3 tablespoons sugar

1/2 teaspoon cinnamon

fresh lemon juice to taste

For the pancakes

4 large eggs, separated

1 1/3 cups ricotta

1 1/2 tablespoons sugar

1 1/2 tablespoons freshly grated lemon zest

1/2 cup all-purpose flour

Melted butter for brushing the griddle

Maple syrup, as an accompaniment

Prepare the sauteed apples:

In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

Make the pancakes:

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.

Serve the pancakes with the sauteed apples and the maple syrup.

{Photos © Liz Denfeld Photography}

{Super Moist Banana Cake + Cream Cheese Frosting}

We had the most amazing slice of banana cake on our flight home from Portland last week (of all places!). The package said it was made by Eli's Cheesecake from Chicago. In any case, the tiny slice I had just wasn't enough, so ever since our plane ride I've been craving more banana cake. I stayed up late Monday night to bake one, and boy-oh-boy was it worth it. The recipe was so good I had to share it! I used this Joy the Baker recipe, which is actually for cupcakes. I used two 9-inch round cake pans and baked them for 30-35 mins. It worked great and I even had some batter leftover to make a few cupcakes, which Corey's coworkers enjoyed as a breakfast treat on Tuesday :)

Super Moist Banana Cake

1 cup butter, softened

2 1/2 cups light brown sugar, packed

4 eggs

2 teaspoons vanilla extract

1/2 cup sour cream

2 cups ripe bananas, mashed

(about 4 medium bananas)

3 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup walnuts, chopped

1/2 cup semi sweet chocolate chunks (I left these out)

Preheat the oven to 350.  Sift together the flour, salt and baking soda.  Set aside.  Mash the bananas and add the sour cream. Set aside.  Cream the butter in the sugar until pale and fluffy, about 4 minutes.  Beat in the vanilla extract.  Add the eggs, one at a time, beating each egg for 1 minute.  Scrape down the bowl after each addition.  Add the flour mixture alternately with the banana mixture, until just combined.  Fold in the nuts and chocolate.  Bake in cupcake papers, or a well greased and floured cupcake pan for 15- 20

minutes.  Check them after 15 minutes.

Martha's Cream Cheese Frosting

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Lately... + Welcome!

Lately…

We’ve been daydreaming about a trip to Greece we’re planning for the spring.

I’ve been enjoying the cold + dry weather we’ve been having in Amsterdam.

I’ve been making the conscious effort to live in the moment. It’s so easy to always dream about and want what’s next and forget to soak up the now.

We’ve been feeling really settled in Amsterdam. It is really starting to feel like home. And we love it.

I’ve found myself absolutely giddy when I ride my bike everywhere. We live in such a beautiful city; I am reminded of that daily.

I’ve picked up reading again. The train really helps with that. Most recently I read The Happiness Project and Bossypants. I loved them both! I would love any book recommendations you have!

I have been craving a movie (theater) night.

I’ve been going to bed way too late. I used to always get 8 hours of sleep in Portland, but these days I’m lucky to get 7. I get home from work much later and feel myself rebelling and wanting to stay up to get some me time in. This makes for a grumpy Liz in the morning!

I am feeling the urge to bake. What are your favorite Fall baking recipes?

Also, welcome to anyone stopping over from The Story of My Life! So glad to have you here :) If you want to know a little bit more about me and my husband you can check out my About Me page and our archives to the right! 

Have a great weekend everyone!

{photo by Ashlee Gadd, post inspired by Stacey}

Gender Reveal Party!

One of my very good friends, Meghan, and her man, Jeff, are expecting a baby! Megs is my first really close friend to get pregnant, and I am so incredibly excited for her! I was so sad when I realized I would be in Amsterdam for the last half of her pregnancy, not to mention the first couple years of her baby's life. That's one of the things that makes living abroad so hard. We'll inevitably have to miss some important events in our friend's and family's lives. But I wasn't going to let myself get off that easy. I wanted Meghan and Jeff to know how much their baby meant to me - so I offered to throw them a gender reveal party! They were totally into the idea, so I started planning!

Here's how it worked: Meghan and Jeff went to their ultrasound appointment and told their technician to keep the gender a secret from them. She then wrote the result down, put it in an envelope (along with the ultrasound photo) and sealed it. Meghan and Jeff then gave me the envelope to guard with my life. With the help of my cupcake genius friend, Jenna, we punched out the center of 80 cupcakes, filled them with the frosting color that corresponded with the baby's gender (pink or blue!) then frosted the tops so you couldn't see any evidence.  Then, everyone  at the party bit into their cupcakes at the same time as Meghan and Jeff, and all found out together what they were having. Take a peek!

{Photos & Video © Liz Denfeld}

Must Make

This flourless chocolate cake with Frangelico looks too delicious to pass up. Especially when topped with raspberries and whipped cream! I can hardly imagine a better combination.

{by What Katie Ate via Sacramento Street}

Bourbon Pumpkin Cheesecake

Last year the holidays were a whirlwind for us. We had just gotten engaged in Amsterdam, trying to plan an engagement party and jetting off to Argentina on Thanksgiving day. I have to say, we were super sad to be missing Thanksgiving, it kinda made my heart hurt. Maybe that's why this year the holidays are all I can think about. I might be getting ahead of myself, but I am so looking forward to some good quality family time this Thanksgiving and Christmas. And I've already found my contribution to the goodies. This cheesecake looks insane. Thought I'd share in case you're on the hunt for your perfect Thanksgiving dessert!

{Recipe here, via Smitten Kitchen}

Weekend Snaps

Good day! Hope everyone had a nice and relaxing weekend. We ended up trading in our date night for Thai take out on Friday. We realized we were super exhausted and weren't feeling up for a night out. We did end up getting breakfast at Everett Street Bistro, which was delicious as usual, and spent the rest of the weekend cooking, baking, relaxing and wedding planning. We managed to cram a lot into two days! Here are some photos I took over the weekend. Hope you enjoy!