Whether you’re spreading it on toasted bread, serving it as an appetizer, or pairing it with fresh toppings, it’s one of those recipes that always feels a little bit fancy without actually being complicated.

I think ricotta cheese is completely underrated!

It’s not just for Lasagna. It adds a delicious, smooth, creamy, cheesy flavor. But it’s not just for pasta dishes, although it does taste fantastic with pasta!

Check out my other recipes using Ricotta Cheese:

• Spinach and Ricotta Galette
• Chicken Lasagna
• Grilled Apricots with Honey Ricotta
• Skillet Chicken Lasagna
• Pizza Dip
• Lasagna Soup
• Cheesy Olive Crostini
• Lemon Ricotta Dip

Oh… if you’re buying ricotta, buy extra…

For easy desserts like these, Canoli Cones and a Chocolate Canoli Cones version too.

Some days, toast is the quickest option. Check out my post with over 12 other toast options.

Place ricotta cheese in a food processor or use an immersion blender to puree the ricotta cheese until smooth. Add some lemon juice to give it a bright citrusy flavor.

Blend in herbs, salt, and pepper if desired. Serve as a dip for chips or veggies, or slather it on toast for an easy breakfast or snack.

I like it with some tomato and basil, but there are so many options, drizzle on some Nutella or honey for more tasty toast options. I have lots of toast recipe options here.

A similar option is to blend cottage cheese (before blending, drain any extra liquid for it to be thicker)

Whipped ricotta goes with oil, nuts, and herbs, sun-dried tomatoes, dried fruit, fresh fruit like strawberries, and add a balsamic glaze and some basil.

Around the holidays, use dry cranberries or saute cranberries until soft.

Now for some toppings:

Add some diced nuts, a drizzle of honey (hot honey if you like a spice), or some balsamic cream, and maple syrup for drizzling over some fun on top of whipped ricotta with figs, blueberries, or raspberries. Grab a baguette and have some fun!

Swapping butter or cream cheese, butter, or jam for whipped ricotta on toast adds more protein while keeping it light and creamy.

More fun sandwiches/toast options

• Grilled Goat Cheese and Avocado Sandwich
• Turkey Stuffing Sandwiches
• Shrimp Roll with Lemon Basil Aioli
• Mozzarella Grilled Cheese

I store the whipped ricotta in a glass jar, and dry erase markers are great for writing on the lid with, they wash off easily.

And if you want my opinion on toasters, I think Breville makes great toasters. They no longer sell the “lift and look” version I have, and while they are pricey, they toast beautifully even toast!

You’ll find more of my favorite items here.

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How to Make Whipped Ricotta (Light, Fluffy and Delicious)

There’s something so simple yet special about a recipe that feels a little elevated but takes almost no effort. Whipped ricotta is exactly that kind of dish

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American, Italian

Keyword breakfast, cheese

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup ricotta cheese
• 2 teaspoons lemon juice
• pinch salt (pepper if desired)
• sliced tomatoes
• fresh basil

Instructions

• Place the ricotta cheese and lemon juice, and a pinch of salt in a food processor or use an immersion blender to blend creamy smooth.
• You can blend in fresh herbs and black pepper if desired.
• Spread the ricotta cheese over lightly browned toast or slices of baguette.
• Add sliced tomatoes and fresh sliced basil. Top with additional salt and pepper if desired.
• Add a drizzle of olive oil, add a squeeze of fresh lemon on top, or balsamic.

The post How to Make Whipped Ricotta (Light, Fluffy and Delicious) first appeared on Created by Diane.

So many ideas roll around this time of year!

from savory to sweet, I have a fun line up for you.

Starting with…

• Roast Beef Stackers– Tender roast beef layered on crackers with horseradish for an easy, hearty bite.
• Salad Dippers– A walking salad making it perfect for a party.
• Pork Wontons– Golden and crispy wontons filled with seasoned pork and packed with flavor.
• Cannoli Dip– Sweet, creamy ricotta style dip with classic cannoli flavor, perfect for dipping cookies or fruit.
• Chicken Meatballs– Juicy, flavorful chicken meatballs that are easy to grab and always a crowd favorite.
• Whisky Fudge– Rich, smooth fudge with a subtle whisky kick for a grown-up sweet treat.
• Fried Tortellini– Crispy fried tortellini with a cheesy center, ideal for dipping and snacking.
• Toffee– Buttery, crunchy toffee with a deep caramel flavor that melts in your mouth.

What will be eating, drinking, and snacking on…

And don’t think mimosa’s are just for brunch this strawberry lemonade mimosa is perfect!

Add some booze to this fun and simple whipped coffee and let the party roll all the way past midnight!

Blackberry Bourbon Smash, fun and fruity!

And my personal favorite Bourbon drink… A Kentucky Dirty!

Keep it simple with some easy dip recipes:

• Chips and Salsa or Pico De Gallo– Crunchy chips paired with fresh, bright salsa or pico for a classic crowd pleaser.
• Green Olive Dip– Creamy and savory with a salty olive bite that keeps everyone coming back.
• Goat Cheese Crostini– Toasty crostini topped with creamy goat cheese for a simple yet elegant appetizer.
• Cottage Cheese Taco Dip– Creamy, protein packed dip with bold taco flavors and a fresh finish.
• Pizza Dip– All the flavors of your favorite pizza baked into a warm, cheesy dip.
• Crab Rangoon Dip– Creamy crab dip with a hint of sweetness inspired by the classic appetizer.
• Texas Egg Rolls with Jalapeno Pepper Jelly- Crispy egg rolls filled with bold Texas-style flavors, dipped in sweet and spicy jalapeño pepper jelly that is also delicious poured over whipped goat cheese or cream cheese.

Serve this in a hot skillet, and everyone can dive in with a fork, or serve it over pasta for a fun dinner. This Chicken Parmesan Recipe is OUTSTANDING!

The post New Year’s Eve Appetizers and Sweets first appeared on Created by Diane.

These cookies start with a simple sugar cookie dough that is soft, buttery, and easy to work with. Once the dough is mixed, it is divided in half, and one portion is tinted red with food coloring. And add in some peppermint extract. From there, each color is rolled into long, snake like strips.

You can scoop out all the cookie dough into 1 tablespoon portions (I got 32 portions of each dough. I weighed the cookie dough in grams, then divided the dough in half to be sure I’d have even portions).

One important tip when making candy cane cookies is how you roll and twist the dough. The key is to work one cookie at a time.

Do not roll all the strips at once. If the dough sits out too long, it will start to dry, and the two colors will not stick together properly, causing the dough to break or separate when twisted. Taking it cookie by cookie keeps the dough pliable and makes shaping much easier.

One red and one plain strip are placed side by side, gently rolled together.

Then twisted to create that signature candy cane swirl.

Shape each cookie into a hook on one end, or leave them straight for candy cane sticks!

You will want to chill the cookie dough now, because handling the dough warmed it up. Chilling the dough will help prevent them from spreading when they are baked. Chill at least 20 minutes. You can chill them longer.

The cookies are brushed with an egg wash (egg white and water mixture).

Then sprinkle on coarse clear sugar crystal sprinkles, these add sparkle and a subtle crunch.

Bake in a hot oven, preheat it for at least 15 minutes. The hotter the oven, the less the cookies will spread. These cookies bake at 400° for about 8-9 minutes, the bottom of the cookies should be golden, while the tops stay bright. The cookie dough should seem firm. Bake one cookie tray at a time to ensure each tray is properly baked even. Bake in the center of the oven or a row higher. Dark cookie sheets produce dark cookies, so bake on light colored baking sheets lined with parchment paper for best results.

Not only are these cookies adorable, they are guaranteed to be a hit at Christmas. They brighten up any cookie tray and instantly stand out among classic cutouts and drop cookies. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. And of course, Santa is sure to love them waiting on the plate on Christmas Eve.

These candy cane cookies also store beautifully. They can be kept in an airtight container on the counter for up to one week, making them great for early holiday baking. If you want to plan even further ahead, they freeze well for up to three months. Simply thaw at room temperature, and they are ready to serve.

Festive, fun, and irresistibly charming, candy cane cookies are a must-bake for the holiday season. They bring just the right amount of peppermint cheer and a whole lot of Christmas joy to every bite.

A friend had these overalls on, and I just had to order them. They fit great, are super cute and fun for Christmas and I can’t wait to wear them as much as I can!

You can find more Christmas Cookies Here!

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Red and White Candy Cane Sugar Cookies

swirled together colored cookie dough makes these peppermint cookie candy canes perfect for any Christmas celebrating

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 1 hour hour

Cook Time 8 minutes minutes

chill time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 32 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter 230g
• 1 ½ cups powdered sugar 170g
• 1 large egg
• 2 teaspoons vanilla extract or vanilla bean paste 10G
• 2 3/4-3 cups all-purpose flour 413-447g
• 2 teaspoons baking powder 8.5g
• 1 teaspoon salt *if you prefer sweeter sugar cookies you do not need to add additional salt if using salted butter 5.69g
• 1 tablespoon red gel food coloring
• 1-2 teaspoons peppermint extract I used 1 1/2 teaspoons
• 1 egg white + 1 tablespoon water for egg wash
• 1/4 cup coarse clear sprinkles

Instructions

• In the large bowl with a mixer, cream together butter and powdered sugar, and mix until the butter is light in color and well blended.
• Mix in the egg and vanilla.
• Blend in 2 3/4 cups flour, baking powder, and salt. (only add the additional 1/4 cup flour if needed, the dough should be supple and soft not dry)
• Mix until the dough forms a ball, on medium speed.
• Divide the dough in TWO EQUAL portions.
• Mix 1 portion with red food coloring, use 1 teaspoon at a time, until desired color is achieved. Add 1 teaspoon peppermint extract, then add more if you give it a taste and want more. I added 1 1/2 teaspoons peppermint.
• Scoop or divide out 1 tablespoon of cookie dough from each color.
• Roll each color into a 5 inch “snake” shape.
• Place one color “snake” on top of each other and roll them together smoothly until they form 1 “snake”
• twist gently to swirl the colors together.
• Place on parchment lined baking sheet.
• Create the hook shape on one end.
• Preheat oven to 400° (you want the oven to be VERY hot when you go to place the cold cookie sheet in the oven)
• Once the tray is full, place in the fridge for 20 minutes. (I prepare all the trays, refrigerate all the trays at once, clean up, then bake the trays one at a time)
• Remove from fridge, mix the egg white and water, brush each cookie with the egg wash, and add the sprinkles.
• Bake for 7-10 minutes, the bottoms will be lightly golden, the tops should not brown.
• Remove from oven and allow the cookies to completely cool on the baking sheets.
• Baked cookies can remain on the counter overnight, or in a sealed container on the counter for a week, or freeze for 3 months.

The post Red and White Candy Cane Sugar Cookies first appeared on Created by Diane.