Cakes have been around since ancient times, although early cakes were made with yeast and not baking powder, so they were more like bread and less like cake as we know it today. Coffee, which was first cultivated and traded on the Arabian Peninsula, made its way to Europe in the 17th Century, according to the National Coffee Association. By then, the bread-like cake of earlier times had changed into a lighter, sweeter concoction that often included nuts and fruits, and the pairing of coffee and cake became a popular way to enjoy both.

Today coffee cake is usually thought of as a yellow cake with a streusel or crumb topping, but many cultures and nationalities bake and savor their own versions of coffee cake. For example, German coffee cake (as well as many other types of coffee cake) usually has a swirl of cinnamon, sugar, and nuts throughout the cake instead of on top. French coffee cake is sometimes baked in a loaf pan, while Mexican coffee cake is drizzled with melted butter. Many coffee cakes include a spoonful of coffee – either dry or liquid – as one of the ingredients.

One of the great things about coffee cake is that there is no “right” time to enjoy it. Coffee cake is versatile enough to eat for breakfast and sweet enough to stand in as a dessert. It makes a great in-between meals snack as well.

Today is National Coffee Cake Day. It’s time to pull out the mixing bowls, measuring cups, and baking pans and get baking. All recipes.com has many tempting coffee cake recipes from which to choose. So does “Easy Coffee Cake Recipes: 20 Delicious Recipes with Cream, Blueberries, Chocolate, [and] Streusel” by Jeen van der Meer, which is available in print and in ebook format.

Brew a pot of coffee while the cake is cooling. Then, when both the coffee and cake are ready, enjoy these two favorites that have given so much pleasure to so many over the centuries.

Happy Coffee Cake Day!

This article also appeared on my food page on Examiner.com. You can read it here.

Ricotta cheese is a by-product of whey, the liquids formed during the cheese making process. The creamy white curds are the result of two high temperature processings, as well as a fermentation. Ricotta can be made from the milk of cows, sheep, goats and water buffalo, but most ricotta purchased in the United States comes from cow’s milk, and can be of the whole milk, part skim, or fat free variety.

Ricotta is an integral ingredient in an Italian Easter menu. Ravioli, stuffed shells, manicotti and lasagna are served either as a first course or a main course for Easter Sunday dinner in most Italian families. All feature ricotta as the star attraction. Ricotta’s creamy texture and tangy flavor perk up the pasta component in each of these recipes. Imagine any of these dishes without the ricotta and there is nothing to imagine.

Ricotta’s superstar quality doesn’t end with the main course. Cannoli, ricotta pies, cheese cake and cookies can all be made using ricotta cheese.

It’s not too late to bake for Easter. Here’s a recipe for Italian Ricotta Cookies that are traditional favorites not only for Easter, but for Christmas too.

Italian Ricotta Cookies for Easter
Makes 3 dozen cookies. This recipe can be doubled.

Grease cookie sheet or use parchment paper. Pre-heat oven to 350 degrees

Ingredients for the cookies:

1 stick butter, softened
1 cup sugar
2 eggs
2 tsp. vanilla
8 oz. whole milk ricotta
½ tsp. salt
½ tsp. baking powder
2 cups flour

Ingredients for the glaze:

1 cup powdered sugar
1-2 tsps. almond extract, lemon juice, or vanilla (depending on your flavor preference)
A few teaspoons of milk
Colored sprinkles

Directions for the cookies:

1. Cream the butter and sugar in a large mixing bowl.
2. Add eggs, vanilla, and ricotta and continue mixing.
3. Add the salt and baking powder to the flour, and then begin adding the flour mixture to the wet ingredients about ½ cup at a time, until all the flour has been incorporated into the batter.
4. Drop dough by teaspoons onto prepared cookie sheet. Leave room for cookies to spread.
5. Bake until edges begin to brown – about 10 minutes.
6. Cool completely before icing.

Directions for the icing:

1. Mix all icing ingredients together in a small mixing bowl, carefully adding the wet ingredients to the sugar until you have a consistency that is easy to spread on the cookies. Alternatively you can dip the cookies into the icing mixture.
2. Immediately shake sprinkles over icing.

Happy Easter everyone!

This article also appeared on my food page on Examiner.com. You can read it here.