For four Sundays leading up to Christmas we observe Advent as a family. We eat something delicious, including dessert! We light our candles, sing a hymn or two, and Daddy reads some Scriptures.
Sometimes we follow that with a craft or Mommy reading a Christmas book--Max Lucado, Tommie dePaola, or classic Dickens. Tonight we watched Christmas movies after dinner.
We had Brats and Roasted Cabbage Wedges for dinner. And for dessert, Pumpkin Ricotta Fritters. Nutella hot chocolate for the kids and Turtle Doves for Gana and me.
Pumpkin Ricotta Fritters
(I have no idea where I originally got this recipe! I've been making these for years. I've changed it only slightly. I'd love to give proper credit to it's source, but I don't know where that is.)
1 cup whole milk ricotta
1 cup canned pumpkin
1/4 powdered sugar, plus a bit more for sprinkling on the top
1 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon cinnamon
2 teaspoon ginger
1 teaspoon nutmeg
a pinch of salt
oil for deep frying
honey for garnish
In a large bowl combine the ricotta, pumpkin, eggs, sugar, flour, baking powder, spices and salt. Mix until smooth.
Heat oil until the handle of a wooden spoon causes bubbles to form around the tip when immersed.
Drop batter by heaping teaspoon full into the hot oil. Fry until done, turning once.
Drain well on towel. Transfer to another serving dish (or as I did in small paper sacks) and sprinkle with powdered sugar and drizzle with honey.
Nutella Hot Chocolate
For one serving:
Heat 1/4 cup of whole milk with a few spoonfuls of Nutella. Whisk until blended. Add about 3/4 more milk and a pinch of cinnamon. Heat slowly while whisking it to make it frothy. Serve in a mug, topped with freshly whipped cream and marshmallows.