Friday, October 9, 2009

Vanilla Bean and Ricotta

a little while ago i did a post about almond ricotta bread. the original recipe called for vanilla bean but i didn't have any on hand so i made it almond instead. the turnout was very good so i decided to make the original version to see how they compare. which will be better almond or vanilla?

which do you usually prefer? i am a sucker for real vanilla bean. when i get ice cream it has to be vanilla bean not french vanilla. i have to see the black specks. however, i don't usually bake with vanilla bean because frankly, it's expensive. i found some for $13.99 for 2 beans. yikes. i also love almond too. our wedding cupcakes were almond. it's too close to call for me. they are both yummy. try them both and let me know.

E and i are off to olcott, ny for the weekend. visiting E's family and seeing a bill's game. should be fun. E and i are both still a little under the weather. brisk temperatures and some quality family time are just what the doctor ordered i think.

Vanilla Bean Ricotta Bread

1 1/2 c whole wheat pastry flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 c part skim ricotta
3 eggs
1/2 c agave nectar
1 tsp vanilla extract
1/2 vanilla bean

preheat oven to 350. sift together flour, salt, and baking powder. in separate bowl whisk together ricotta, eggs, agave, and vanilla extract extract. split vanilla bean in half and scrape out seeds. add seeds to ricotta-egg mixture. add flour mixture and mix till incorporated. pour into greased 9" loaf pan.
bake at 350 for 15 mins. lower temperature to 325 and bake for 25-30 more minutes until tooth pick comes out clean. top will be slightly browned and will pull away from sides of pan.
let cool completely.

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