Today I’m guest posting at Frugal Antics of a Harried Homemaker where “delicious doesn’t have to be expensive” (love that tagline!) Kristen is the host of the monthly Improv Challenge, which pairs up two foods and challenges bloggers to create unique recipes that are shared on the third Thursday of each month.
7.3.14 – UPDATE – Kristen’s new blog is Just Me, Gluten Free so our guest post on her former blog no longer exists but not to worry -it’s now posted here complete with recipe – enjoy! ~Deanna
Since summer vacation is already over for many kids, here’s a great “back to school, back to routine” breakfast idea that goes beyond your basic bowl of cereal. It’s a simple baked ricotta recipe that I tweaked from Mark Furstenberg, bread baking guru and chef, from a recipe demo he did at the Culinary Institute of America a few years back.
I cut back on some of the calories, added in some whole wheat flour and fruit to up the nutrition a bit but without sacrificing taste. It’s a great comfort dish that I sometimes eat for dessert, too.