Swimming Crash, Here We Go Again, and Sweet or Savory

by Joanne on October 7, 2011

Last week when swim classes began, I wasn’t complaining too much because the water was warm. That simply means that I could stand it for 45 minutes before my thumbs went numb.

This week, the folks at the college got smart and reduced the temperature. It was back into the “cold zone”. I toughed it out for 50 minutes on Tuesday night. Wednesday night, I was ok until I crashed into another swimmer. It completely freaked me out.

The pool was crowded.


Lap lovers were told to swim down the pool on a black strip and back in the blue area. That’s all well and good, but when your head is down,  it’s not so easy to see someone coming. We hit head on. No one got hurt just a little shocked.  Anyway, it made me paranoid and I couldn’t relax into a good stroke after that. I ended my swim routine after 35 minutes. It was cold, my legs were tired, and I was discombobulated (can’t believe spell check “ok’d” that word?!!!).

It was kind of a weird week anyway. One day, my sister came to work with two different shoes on. At least they were both black otherwise, I’d begin to wonder how stressed out she really is. Maybe the weirdness was due to something going on with the moon or stars or something magnetic? Do you believe in that stuff? That we are affected by the stars?

Just a photo “Here We Go Again”  – are you with me? Rolling on the floor laughing


See the DVD behind the Confirmation of Acceptance? I’m watching it…over and over again before April 16th.


I was reading a recipe for Italian donuts but the little beauts were deep fried. My stomach doesn’t like DEEP fried foods which spurred the baking experiment to follow.





I made a sweet (cocoa and cinnamon) ricotta cookie


and a savory (sundried tomato and olive) ricotta “donut”.


The sweet treat, simply sprinkle with confectioners sugar and enjoy the delicate, soft balance of flavors.  The savory donut,  heat up your favorite soup and let these round, soft mouthfuls complement the dish.

Which ones your favorite?

Ricotta Mini Muffin or Cookie (depending on how you shape it)


  • 1 cup Ricotta Cheese
  • 3 egg whites
  • 1 TBS vanilla flavor
  • 1 tsp cinnamon
  • 1 1/2 cups white whole wheat flour (I’m sure regular whole wheat would work just as well)
  • 2/3 cup granulated sugar
  • 2 TBS cocoa powder
  • 2 TBS baking powder
  • 1/2 tsp salt
  • sifted confectioners sugar to top when baked.

In a large bowl, add the cheese, the egg whites, vanilla and cinnamon.  Beat until smooth.

Add the flour, sugar, cocoa, baking powder, and salt.  Mix just to combine.

Put into the refrigerator for 2 hours.

Prepare cookie sheet or mini muffin tin with non-stick baking spray.

Preheat oven to 450 F.

Drop by 1 1/2 inch rounds on baking sheet, formed into a ball (they will flatten) or drop about the same measurement into the mini muffin tin.

Put into the oven and immediately reduce the heat to 375 F.  Bake for 12 minutes.  Sprinkle with confectioners sugar and enjoy the delicate sponge.


Ricotta Savory Donuts (Look like meatballs)

  • 1 cup Ricotta Cheese
  • 3 egg whites
  • 2 TBS Italian seasoning mix (or make up about 1/4 cup of fresh chopped herbs such as basil, oregano, thyme)
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh ground black pepper
  • 2 TBS sliced green olives (black would be great but I didn’t have any)
  • 5 oil packed, sun dried tomatoes, chopped fine (about 4 TBS)
  • 1 1/2 cups white whole wheat flour (or use regular whole wheat)
  • 1 TBS granulated sugar (*that’s right! SUGAR – even tomato sauce has sugar sometimes but in this case, it’s not for cutting acidity, it cuts a bit of bitterness)
  • 2 TBS baking powder
  • 1 tsp salt
  • 1 cup crushed whole wheat crackers (really fine crush or use seasoned whole wheat bread crumbs)

In a large bowl, add the cheese, the egg whites, Italian seasoning, garlic powder, pepper, olives, and tomatoes.

Beat until smooth.

Add the flour, baking powder, and salt. Mix just to combine.

Put into the refrigerator for 2 hours.

Prepare cookie sheet with non-stick baking spray.

Preheat oven to 450 F.

Form into 1 1/2 inch round balls and roll in the crushed crackers or seasoned bread crumbs.

Place on baking sheet.

Put into the oven and immediately reduce the heat to 375 F. Bake for 12 minutes.


These would be PERFECT with pasta and a little Parmesan Romano!

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  • At 2011.10.07 08:21, Heather said:

    Yay for Boston!! Woot woot!
    And, omg, what craziness in the pool. It’s hard enough for me to share a lane with someone!

    • At 2011.10.07 11:11, Sandi said:

      Here’s to a fun & exciting (in a great way) Boston run..be sure and post pics!

      And the white wheat helps to entice those that are cautious of the ‘brown’ healthiness 😉

      • At 2011.10.08 11:13, ChopinandMysaucepan said:

        I would definitely hit paranoia if I bumped head on into another swimmer in the pool too. Good excuse to then revert to breast stroke to see who’s coming 🙂

        Savoury for me any day!

        • At 2011.10.08 20:31, Kim @ Spoonful of Sass said:

          These all look so soft and yummy! I would probably eat the sweet ricotta cookie with my savory pasta dish. My mouth is watering just thinking about it.

          • At 2011.10.12 11:16, Nancy Jean said:

            Well, I’m a little behind in reading your blog but so glad I backed up to here … I’m with Kim – my mouth is watering too! I can’t wait to try both these little beauties. They sound easy enough even for me to attempt. I think Bob might like the sweet cookie better, but Mom and I are definitely more into the savory.
            CONGRATS on being accepted to Boston again. Hope we can be there to cheer you on!
            So funny reading your comment about crashing into the swimmer, and then seeing the photo you posted – – thanks for the laugh, Joanne.

            • At 2011.10.12 12:22, Cathy said:

              Wow, I’m glad you didn’t get hurt from your crash, but that would put me off too. Those little morsels look wonderful. Do you know if I could sub low-fat ricotta or cottage cheese?

              • At 2011.10.12 14:38, Joanne said:

                Thanks for your comment.

                You can use part skim or cottage cheese. But I would add whole eggs instead of

                just the egg whites if you do that – or at least one whole egg.

                Anyway, it’s fun to experiment so let me know how they turn out. 🙂

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