Hydrangea Lunch & Ricotta Cupcake Recipe

 

I had planned to do a table with some new dishes I picked up when I went on a shopping marathon with The Tablescaper last week.  I left here at 10:30 and got back around that time that night!  We worked in cut and color , lunch and bargained our way through HG, WS/PB Outlet, Pier One, TJMaxx, BB&B  and Kmart. We left no dish unturned!

BUT, some of my hydrangea were hanging over due to a storm the other night, and needed to be cut.

Please join me for lunch on the deck.  There is a little breeze, and we are in the shade.

A wicker basket overflowing with hydrangea is the centerpiece.

Blue tablecloth, lavender mat, green swirl flatware.  All from CTS.

The hydrangea plates are from CTS.

The stemware is from HG.

The last of the lilies in the background.

The ceramic napkin rings are from Villeroy and Boch and the napkins are from Dansk.  They had some stains on them so I bleached them and dyed them lavender. They are a good size, so it was worth a try! They were trimmed in multicolor , but they came out fine.

In my last post I promised the recipe for the Ricotta Cupcakes with blueberry sauce.

You can see that a buttery crust is pressed into a cupcake pan, then filled with the ricotta mixture.  The blueberry sauce recipe is here. 

If you try them, I hope you enjoy them.  Dh did.  I really think the sauce makes them!

Cake part:

3/4 unsalted butter

1 c sugar

2 lg eggs lightly beaten

1 1/2 t vanilla

3 1/2 c flour

1 t baking powder

1/2 t salt

freshly grated nutmeg, I use cinnamon

Filling

3 lbs whole milk ricotta

1 C sugar

4 lg eggs beaten lightly

1 3/4  t cinnamon

Preheat oven to 400 .  Cream butter, add sugar  and beat till fluffy.  Beat in eggs, one at a time.

 

Dough

Sift dry ingredients, add to butter mixture in 4 additions.

Cover loosely and chill.

When it is chilled pinch off walnut sized pieces and roll into 3 in rounds.  ( I flattened them with my hand and  pushed into greased muffin tin)

Now spoon the mixture into the cups and bake for 30 mins.

Let cool in the tins for 15 min.  Remove and cool thoroughly.

Makes about 36.

(I halved the recipe) The  recipe is from 10 yrs ago from a newspaper.

I hope you are staying cool, and enjoying the flowers!

 

I am linking up with Susan at Between Naps on the Porch for Tablescape Thursday, Gollum for Foodie Friday, Sherry at No Minimalist Here for Open House Thursday, (Sherry is showing us her beautiful beach house in Fla she has for sale, go take a look!)and Diann at The Thrifty Grove.

Thanks for visiting, see you Sunday!