I attempted to come up with a snazzy opening to introduce these gorgeous citrus cakes. To do them proper justice. But after a few failed attempts, I realized that these gems speak for themselves. Just as the cookbook they originate from does.
This recipe is from my friend Ally’s new cookbook, Ally’s Kitchen: A Passport for Adventurous Palates (visit her blog here). I was so happy to take a stroll through this vibrant cookbook and dive into its bohemian magic from the comfort of my bed. To lean back into my pillows and take it all in, page by page, just as I would a delicious novel.
It’s that kind of book. More than recipes slapped on pages. Ally has traveled the world, immersing herself in numerous and diverse cultures and, so importantly, soaking up the cuisine of countries and lands across the globe. She’s sharing much more than her amazing cooking. She’s handing you a passport to boho bold meal ideas, tales of global travel, and her rich personal history.
While eager to try many of Ally’s recipes, for my first passage into this cookbook’s varied culinary repertoire, I decided on something I could serve at tea time with a friend. Despite the name, these tart and subtly sweet cakes don’t resemble a cupcake in taste or texture. They’re reminiscent of a cheesecake with a ricotta type consistency, but they’re in a world all their own. I enjoy them warm with powdered sugar, but next time I plan to create a sweet blueberry compote to serve with them.
Next up? My husband has requested Ally’s Lemon Pepper Grilled Steak with Warm Butter Herb Sauce this weekend. I’m quite happy to oblige.
As you wander through the pages of Ally’s cookbook you’ll feel like you’re chatting and taste-testing at her kitchen table. Sitting with an old friend, savoring conversation and time together. She has a hospitable, larger-than-life personality and it erupts from the pages of this daring yet comforting première cookbook. Go on and hop on her magic carpet, join the boholicious food adventure, and indulge in the delectable eats that await you.
See my video of these lemon cheese cupcakes here:
Rustic Lemon Cheese Cupcakes
- Cooking spray
- 1 sheet frozen puff pastry, thawed (or 2 prepackaged or homemade roll-out pie crusts)
- ½ cup small-curd cottage cheese, drained
- ½ cup plain Greek yogurt (can substitute sour cream)
- 1 cup whipped cream cheese, at room temperature
- ½ cup sugar
- ¼ tsp. sea salt
- 2 Tbsp. lemon zest
- ¼ cup fresh lemon juice
- 3 eggs, beaten
- ½ cup flour
- 3 Tbsp. powdered sugar
- Heat oven to 325 degrees. Coat a cupcake baking tin with cooking spray. Cut the puff pastry (or pie crust) into equal-sized squares and place one square in each cup. Press gently to form a crust; set aside.
- In a large mixing bowl combine the cottage cheese, yogurt, whipped cream cheese, sugar, salt, lemon zest, lemon juice, and eggs; mix well. Sift in the flour and blend again. Pour or scoop the batter into each crust, filling almost to the top.
- Bake 22 minutes or until a toothpick inserted in the center come out clean. Remove from the oven and cool a few minutes on a wire rack. Eat warm or refrigerate and eat cold ~ tasty either way. These keep for a couple of days tightly covered in the fridge.