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Easy Homemade Recipes, Miami, FL (2026)

08/04/2026

Soft Apple Cinnamon Breakfast Butter Cake
This cake is soft, warm, and filled with little apple pieces that melt gently into the crumb while it bakes. The butter gives it that rich bakery texture people always love, and the cinnamon makes the whole kitchen smell like comfort. It feels like the kind of breakfast cake you slice once and keep coming back to all day.
Ingredients:
• 2 eggs
• 2/3 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 tsp vanilla
• 1 3/4 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 1 1/2 cups finely chopped apple

07/06/2026

Cottage Cheese Cinnamon Roll Mug Cake
Warm, fluffy, and packed with protein — this cozy single-serve mug cake tastes like a cinnamon roll in under 10 minutes. Perfect for busy mornings or a quick, guilt-free dessert!

06/17/2026

Apple Crisp Ricotta Custard Cups

The first apples of the season went straight into these little cups one evening when I wanted apple crisp but did not want to deal with a whole baking dish and cleanup. Ricotta bakes into a soft custard underneath while a buttery oat topping turns golden and crisp on top, just like the real thing. Everyone got their own cup and there were zero arguments over who got the corner piece.

Ingredients:
- 1 1/2 cups ricotta
- 2 eggs
- 1/3 cup sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2 apples, diced
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 tsp cinnamon for topping

Methods:
1. Preheat oven to 350 F and divide the diced apples among small ramekins or oven safe cups.
2. Whisk ricotta, eggs, sugar, vanilla and cinnamon until smooth and pour over the apples.
3. Mix oats, brown sugar, melted butter and cinnamon until crumbly and sprinkle over the top.
4. Place the cups on a baking sheet and bake for 30 to 35 minutes until the topping is golden and the custard is set.
5. Cool slightly before serving warm.

per serving: 8 g protein | 10 g fat | 28 g carbs | 245 kcal

06/17/2026

Fig Ricotta Honey Pizzettes

Figs showed up at the market for the first time this season and I bought too many without much of a plan, so they ended up scattered over little ricotta topped flatbreads for dinner that night. Ricotta turns warm and creamy under the broiler while the figs caramelize just slightly and the honey drizzled on top ties it all together. It felt fancy but it took less time than ordering takeout.

Ingredients:
- 2 naan breads or flatbreads
- 1 1/2 cups ricotta
- 4 fresh figs, sliced
- 2 tbsp honey
- Fresh thyme leaves
- Olive oil for brushing

Methods:
1. Preheat the broiler and brush the flatbreads with olive oil.
2. Spread ricotta evenly over each flatbread.
3. Arrange the fig slices over the ricotta.
4. Broil for 3 to 5 minutes until the edges are toasted and the ricotta is warmed through.
5. Drizzle with honey and scatter thyme leaves over the top before serving.

per serving: 11 g protein | 12 g fat | 28 g carbs | 280 kcal

06/17/2026

Coconut Lime Ricotta Soft Bars

That coconut lime dirty soda flavor has been all over my feed and I kept thinking it would be amazing in a soft bar form so one evening I just went for it. Ricotta keeps the texture light and creamy while the lime zest and coconut bring that same cool refreshing taste straight from the drink. My kids drank lemonade and ate these on the porch and called it the best snack of the summer.

Ingredients:
- 1 1/2 cups ricotta
- 2 eggs
- 2/3 cup sugar
- 2 tbsp lime juice
- 1 tbsp lime zest
- 1 1/4 cups flour
- 1/2 cup shredded coconut
- 1 tsp baking powder
- Pinch of salt

Methods:
1. Preheat oven to 350 F and line an 8x8 pan with parchment.
2. Whisk ricotta, eggs, sugar, lime juice and lime zest until smooth.
3. Stir in flour, shredded coconut, baking powder and salt until just combined.
4. Pour into the pan and smooth the top.
5. Bake for 30 to 35 minutes until lightly golden and set.
6. Cool before slicing into bars.

per serving: 6 g protein | 8 g fat | 24 g carbs | 200 kcal

06/17/2026

Strawberry Basil Ricotta Crostata

I have been growing basil on the windowsill and one afternoon I impulsively paired it with strawberries in a soft ricotta filling and folded it into a rustic crust. The basil adds this surprising fresh note that makes the strawberries taste even sweeter and the ricotta bakes up creamy in the center. My sister, who claims not to like basil in anything sweet, finished her whole slice.

Ingredients:
- 1 refrigerated pie crust
- 1 1/2 cups ricotta
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups sliced strawberries
- 2 tbsp finely chopped fresh basil
- 1 tbsp sugar for sprinkling

Methods:
1. Preheat oven to 375 F and roll the pie crust out onto a baking sheet lined with parchment.
2. Whisk ricotta, sugar, egg and vanilla until smooth and spread over the center of the crust, leaving a border.
3. Toss the strawberries with the basil and scatter over the ricotta layer.
4. Fold the edges of the crust up and over the filling, pleating as you go.
5. Sprinkle the crust with sugar.
6. Bake for 35 to 40 minutes until the crust is golden and the filling is set.

per serving: 6 g protein | 10 g fat | 26 g carbs | 230 kcal

06/17/2026

Brown Butter Ricotta Pecan Cookies

I let the butter go a little too far on the stove one evening and instead of starting over I just went with it and these cookies were the happy result. Ricotta keeps the centers soft while the brown butter gives them a toasty caramel smell that fills the whole kitchen. My dad, who does not usually comment on baking, asked what I did differently this time.

Ingredients:
- 1 cup butter, browned and slightly cooled
- 1 1/2 cups brown sugar
- 1 egg
- 1/2 cup ricotta
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans

Methods:
1. Preheat oven to 350 F and line baking sheets with parchment.
2. Whisk the browned butter with brown sugar until combined, then beat in the egg, ricotta and vanilla.
3. Stir in flour, baking soda and salt until just combined.
4. Fold in the chopped pecans.
5. Scoop tablespoon sized balls onto the sheets, spacing them apart.
6. Bake for 11 to 13 minutes until the edges are golden.

per serving: 3 g protein | 9 g fat | 21 g carbs | 175 kcal

06/17/2026

Tres Leches Ricotta Sheet Cake

My grandmother used to make tres leches for every birthday and I wanted to bring that flavor into something I could make on a regular Tuesday without all the extra steps. Ricotta blends right into the milk soak and keeps the cake from falling apart while it stays incredibly soft. The first bite took me straight back to her kitchen.

Ingredients:
- 1 1/2 cups flour
- 1 tsp baking powder
- Pinch of salt
- 5 eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 tsp vanilla
- 1 cup ricotta blended with 1/2 cup condensed milk and 1/2 cup evaporated milk
- 1 cup whipped cream for topping

Methods:
1. Preheat oven to 350 F and grease a 9x13 pan.
2. Whisk together flour, baking powder and salt.
3. Beat egg yolks with half the sugar until pale, then mix in milk and vanilla.
4. Whip egg whites with remaining sugar until soft peaks form, then fold into the yolk mixture along with the flour mixture.
5. Pour into the pan and bake for 25 to 30 minutes until a toothpick comes out clean.
6. While warm, poke holes all over the cake and pour the ricotta milk mixture evenly over the top.
7. Chill for at least 2 hours, then top with whipped cream before serving.

per serving: 8 g protein | 10 g fat | 32 g carbs | 260 kcal

06/17/2026

Raspberry Ricotta Cheesecake Stuffed Cookies

I had leftover ricotta from another recipe and a bag of raspberries that needed to be used so I folded them into cookie dough one afternoon just to see what would happen. Each cookie gets a little pocket of creamy ricotta in the center with a raspberry pressed right on top before baking. They came out of the oven looking like tiny cheesecakes and disappeared just as fast.

Ingredients:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ricotta mixed with 2 tbsp sugar and 1/2 tsp vanilla
- 30 fresh raspberries

Methods:
1. Preheat oven to 350 F and line baking sheets with parchment.
2. Cream butter and sugar until fluffy, then beat in eggs and vanilla.
3. Whisk together flour, baking powder and salt and fold into the wet mixture.
4. Scoop tablespoon sized balls of dough, flatten slightly and make an indent in the center.
5. Fill each indent with a small spoonful of the sweetened ricotta and press a raspberry on top.
6. Bake for 13 to 15 minutes until the edges are golden.

per serving: 4 g protein | 8 g fat | 24 g carbs | 180 kcal

06/16/2026

Hot Honey Ricotta Cornbread

That hot honey trend has been showing up everywhere lately and I finally tried it on cornbread one evening when I wanted something a little sweet and a little spicy with dinner. Ricotta keeps the crumb soft and almost cake like while the hot honey drizzled on top adds a warmth that makes everyone go back for one more piece. My husband said it was the best cornbread he has ever had and he is not usually that easy to impress.

Ingredients:
- 1 cup ricotta
- 2 eggs
- 1/3 cup honey
- 1/3 cup melted butter
- 1 cup milk
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp hot honey for drizzling

Methods:
1. Preheat oven to 400 F and grease an 8 inch square pan.
2. Whisk ricotta, eggs, honey, melted butter and milk until smooth.
3. Stir in cornmeal, flour, baking powder and salt until just combined.
4. Pour into the pan and smooth the top.
5. Bake for 25 to 30 minutes until golden and a toothpick comes out clean.
6. Drizzle hot honey over the top before slicing and serving warm.

per serving: 7 g protein | 9 g fat | 30 g carbs | 230 kcal

Easy Homemade Recipes

08/04/2026

07/06/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/17/2026

06/16/2026

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