Baking 101

How to make homemade pumpkin puree

How to make pure vanilla extract

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Hi, there! Welcome to my kitchen! I’m Ana – a self-taught baker, recipe developer and aspiring food photographer. I’m here to share with you my love for baking and science behind it! Happy baking!

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This is how every Sunday should look like 😍 I’m obsessed with these Lemon Ricotta fritters, although I had the most difficult time photographing them. It’s just one of those days, I guess. But, they’re pretty amazing, done in about half an hour and I’d like for you to enjoy them ASAP, so here’s a first from me: recipe in the caption. 🙈🌟 You’ll need:
2 large eggs
250 g ricotta cheese
120 g light brown sugar
zest of 1 lemon
1 teaspoon vanilla extract
2 tablespoons rum
1/2 teaspoon salt
235 g all-purpose flour
1 1/2 teaspoon baking powder + sunflower oil for frying, sugar
*all ingredients must be room temp
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In a medium sized bowl, using a whisk, mix together the eggs, ricotta cheese, lemon zest, sugar, salt, vanilla extract and rum, just until combined and smooth.

In a separate bowl sift and whisk together the flour and baking powder. Add to wet ingredients in two batches. After the second batch, switch whisk for spatula and fold everything until combined. The batter will be quite thick.
Put the batter in the piping bag, snip the end to be as big as your thumb. Heat the oil to 170C (a little less than 350F) and pipe little balls, cutting them with scissors. Fry for a couple of minutes on each side (they should turn to the other side on their own), or until golden brown. Put on a plate covered with a paper towel and continue until you’re done. Cover with sugar and enjoy!
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Hope you had wonderful weekend, mine’s still a little busy! 🌟♥️
___ *Ako nekome treba prijevod na hrvatski, posaljite mi DM jer ne stane sve tu 😊
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Baking 101

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