- Honey Pumpkin Ricotta
- California Blackberries
- Cinnamon Vanilla Cookie Crisp
Cinnamon Vanilla Cookie Crisp
• 3c. Flour
• 2c. Brown Sugar
• 1c. Butter
• 2 eggs
• 1 tsp. Salt
• 2 tsp. Vanilla Extract
• Flavor with a touch of cinnamon
Knead all ingredients together until consistent with traditional cookie dough. Place in bowl and cover for 20 minutes. Next roll/press the dough into thin sheets (less than a 1/8 inch thick) and cut out 2 inch circles. Bake at 350 degrees for 10 minutes, or until crisped. Pull out and let stand.
Organic Pumpkin Basil Ricotta Mix
• 1 qt. Organic Butter Milk
• 1 oz. Fresh Squeezed Lime Juice
• Pinch of salt
Bring to a simmer at 120 degrees until it separates. Let stand for about 5 minutes and then strain to separate the milk from the cheese. Do this until thoroughly strained and not to wet.
Pumpkin Basil Ricotta Mix
• 2c. Homemade Ricotta
• 1 ½ c. Pumpkin Pie mix or Puree (we prefer organic)
• ½ c. Honey
• 2 tsp. Chopped Basil
Place ingredients in a mixing bowl and lightly wisp until thoroughly mixed.
Final Preparation/ Assembly
Lightly dust cookies crisp with powdered sugar, then spread Pumpkin Basil Ricotta Mix onto 2 cookies about 2 tbls. worth. Layer the 2 crisps with the spread, by alternating the cookies and the California Blackberries together to form a tower. A third crisp placed on top of the second layer of blackberries and your desert is complete.
*Blackberries can be marinated with a little Frangelico for extra flavor.