Fresh Strawberry Frozen Yogurt ~ #SundaySupper

April 28, 2013 By 59 Comments

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

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“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

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After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

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When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

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I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

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Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 3 reviews

Fresh Strawberry Frozen Yogurt
 
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Author:
Recipe type: Frozen Yogurt, Ice Cream

Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon

Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

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Orange Scented Steel-Cut Oats

January 17, 2013 By 26 Comments

I planned on bestowing you with a lovely new muffin recipe this week; however, the muffins had other plans. They decided to be lazy and refused to rise. I think they had good intentions on rising but got half way there and decided to give up, sinking instead. I wouldn’t have minded so much if they hadn’t tasted so darn good, but that was not the case; they were popping with flavor. Such teases, those muffins.

There’s good news! I stumbled upon a new oatmeal recipe as I was preparing my weekly batch of steel-cut oats on Sunday. I love eating steel-cut oats for breakfast during the winter months; they’re warm and filling. I prepare a big batch and store it in the fridge until I’m ready to reheat it during the work week. I just scoop out what I need into a plastic travel container and warm in the microwave in the morning, then sprinkle with my favorite toppings. It makes for a satisfying breakfast on-the-go.

I prefer using steel-cut oats over old-fashioned oats for the very fact that steel-cut oats reheat well. Unlike old-fashioned oats, steel-cut oats don’t get gelatinous and gooey when reheated. They keep their integrity, and you’ll still get that lovely chewy bite from steel-cut oats even after reheating them.

I cooked the oats in a combination of vanilla soy milk and water. The vanilla soy milk provides a lovely burst of vanilla flavor that pairs perfectly with the orange zest/juice. If you don’t have vanilla soy milk on hand, feel free to use regular milk and stir in a teaspoon of vanilla extract when you take the oats off the heat.

Enjoy!

5.0 from 3 reviews

Orange Scented Steel-Cut Oats
 
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Cook time

Total time

 

Author:
Recipe type: Breakfast

Ingredients
  • 3 cups water
  • 1 cup vanilla soy milk
  • 1 cup steel-cut oats
  • pinch of salt
  • 1 orange, zested and juiced
  • 2 tbs. brown sugar
Toppings
  • dried cranberries
  • toasted pecans
  • toasted almonds
  • dried cherries

Instructions
  1. In a large saucepan over medium heat, bring water, soy milk, and salt to a simmer.
  2. Stir the oats into the simmering water/milk mixture. Reduce heat to medium-low and gently simmer until the mixture is thick.
  3. Continue to simmer, stirring occasionally so the mixture doesn’t form a film, until almost all the liquid is absorbed and the mixture is thick and creamy, about a total of 30 minutes.
  4. Take the oats off the heat and stir in orange zest, orange juice, and brown sugar (and a teaspoon of vanilla extract if you used regular milk or plain soy milk).
  5. Serve immediately with desired toppings or allow to cool slightly before ladling into an airtight container and storing in the refrigerator.
  6. To reheat: Spoon desired amount of oats into a microwave-safe bowl. Reheat in 30 second increments until hot. If the mixture is too thick, stir in a touch of milk to thin. Add desired toppings and serve.

 

 

 

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Strawberry Pastel Swirl Cake & Birthday Wishes

June 26, 2012 By 48 Comments

I celebrated my birthday two Saturdays ago, and I’m just now getting around to sharing it with you. I do apologize for my lack of organization skills on getting this post together sooner. I’m not going to lie, I love my birthday. There’s cake, gifts, streamers, fancy tissue paper, oodles of brightly colored candles, and singing. Every year, my family takes turns calling me and serenading me with the “Happy Birthday” song. It’s a family tradition that I look forward to each and every year. My family and husband went out of their way and spoiled me this year for my birthday, and I enjoyed every moment of it.

Since I’m now in my late 20′s (sob, boo-hiss), I had to go all out and make myself a fancy birthday cake. My favorite color is pink, so I made an all pink cake- inside and out! I made a strawberry cake with pink whipped vanilla frosting, three different shades of pink to be exact. I found both recipes on Sweetapolita.

Isn’t she a beauty? I took three different shades of pink and swirled them together. Surprisingly, it was super easy. I watched Rosie’s video, and she did a wonderful job explaining the steps. You can watch it here.

The strawberry cake was absolutely delicious and super moist. It was a real crowd pleaser and, since it was my birthday, I treated myself to two slices. Yum!

Can you believe my mother made me cook on my birthday? Here’s what we ate:

Let me apologize in advance for the not-so-appealing pictures. I ran out of the house without my real camera and had to use my iPhone. Mmm, sautéed farmer’s market squash and zucchini with onions, garlic, and Land O Lakes Olive Oil & Sea Salt butter.

My mom requested I make another batch of these potatoes.

My family surprised me with crabs that the men steamed while the ladies drank cocktails. They were AMAZING!

We steamed sweet corn with the crabs and holy toledo was it delicious! I’m not sure if any of you have ever experienced corn steamed with crabs, but it is the best thing you will ever eat… Ever! The corn soaks up the flavor from the crabs and seafood seasoning, and it is ridiculously tasty. I literally took down 4 ears of corn that day. It’s that good.

Mmm, crab loot.

Here’s a peek at my family dynamics. Warning: It’s about to get very interesting.

So, here’s the story. My dad has a thing against doves. Apparently, they throw all of the seed out of the bird feeders. Don’t ask! So, my mom had a clever idea to buy him a squirt gun for Father’s Day to fight off the doves. That’s right, you heard correct, my dad is at war with the doves. He calls it his Dove Blaster 2000, and every time he catches a dove on the bird feeder, WHAM! he shoots it with 5 simultaneous blasts of water, causing the dove to fly for cover. Mission accomplished!

Of course, none of us cared about the doves except for my father, so I took possession of the squirt gun and started an epic birthday party water gun fight. There was only one gun, so we all took turns vigilantly surprising one another with blasts of cold water when least expected.

The best shot was when I caught my aunt leaning over the crabs. She was conveniently wearing a dress, so I blasted her in the booty with a generous shot of water. She squealed like a pig; it was hilarious! I may have been turning twenty *cough* but I’m still a kid at heart.

Look what I received for my birthday!

*Squeel!* It’s an amazing lens, and I love it.

Strawberry Cake with Whipped Vanilla Frosting

from Sweetapolita

1 3/4 cups granulated sugar

1 (3 oz) package strawberry flavored gelatin (I used Jell-O)

1 cup butter, softened

4 eggs, room temperature

3 cups cake flour, sifted

1 tbs. baking powder

3/4 tsp. salt

1 cup whole milk, room temperature

1 tbs. vanilla extract

1/4 cup strawberry puree

Instructions:

1. Place 5 strawberries in the bowl of a food processor and pulse until smooth. Set aside.

2. Preheat oven to 350°F. Butter, line with parchment, and flour two round 9-inch cake pans, tapping out the excess. Set aside.

3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree, and the vanilla. Set aside.

4. Sift and whisk dry ingredients together in a medium bowl, and set aside.

5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffy, about 5 minutes.

6. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a spatula.

7. Add the wet & dry ingredients to the creamed mixture alternating, beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not overmix.

8. Divide the batter between the two pans, spreading it evenly with a rubber spatula.

9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be careful not to overbake. Check cakes at 20 minutes, but not before. Check the cake every 2 minutes after that. When the cake is finished baking, take it of the oven and let cool on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Gently turn cakes upright, so the tops are up and cool completely.

10. Wrap tightly and store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

Whipped Vanilla Frosting:

3 sticks + 2 tablespoons unsalted butter, softened

3 1/2 cups confectioners’ sugar, sifted

3 tbs. milk

1 tbs. vanilla extract

a pinch of salt

Instructions:

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. The butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy. Best used right away.

For the top color, I used 2 drops of AmeriColor Electric Purple

For the center color, I used 2 drops of AmeriColor Mauve

For the bottom color, I used 2 drops of AmeriColor Electric Pink

Separate the frosting into three different bowls, reserving a 1/2 cup for the filling, then add your chosen food coloring to each bowl and mix until all of the white has disappeared.

To assemble:

Place the first layer of cake face up on a cake plate (preferably one that spins. I would highly recommend you invest in one if you’re going to do a lot of cake decorating). Place the reserved frosting on top of the first layer and spread evenly over the cake with an off set spatula. Add the second layer, face down so the smooth part is exposed, on top of the frosted layer.

Begin by frosting the top of the cake with your darkest color, smoothing with an off-set spatula. Next, add the next darkest color of frosting to the bottom of the cake with a straight cake spatula, smoothing as you go. The final layer to be frosted is the middle layer, and you’ll use your lightest color frosting. You’ll want to swirl the middle layer into the top and bottom layers, slightly.

Jennie’s Notes:

I suggest that you watch Rosie’s video before you frost your cake. It really helped me understand how to execute the technique. Click here to watch Rosie’s very informative technique video on how to frost the pastel swirl cake.

Feel free to use your favorite colors to frost this cake. Just pick three variations of your favorite color.

 

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Hello, Cupcake!

April 5, 2012 By 34 Comments

I made cupcakes! I just love making cupcakes. I mean, who doesn’t adore a cupcake? They’re individual cakes that you don’t have to share. That’s right, no sharing. I’m stingy. I will not share my cupcake. Hello, get your own, there’s 23 more right over there in the cupcake holder. Geesh!

I searched for the perfect cupcake recipe for our Easter festivities, and what I found was a Bakery-style vanilla cupcake on Sweetapolita. Thanks, Rosie. If you haven’t been to Rosie’s site, you’re missing out. Her site is full of beautiful, sprinkled confections, copious amounts of fluffy frosting, and tons of sweet treats. You’ll leave inspired and drooling. Click the link and say hi to Rosie. She’ll have you coming back daily to see what treat she’s baking up next.

Let me just tell you, I love sprinkles! They make everything pretty and cheerful. I’d put them on everything if I could. I even added sprinkles to the batter- I couldn’t resist!

These cupcakes are absolutely delicious. I ate one. I scarfed it down in 3 bites. Then, I proceeded to lick the frosting spatula clean. I should probably be ashamed, but I’m just unable to conjure up that feeling- it just felt so right! You will not be disappointed with this cupcake. It’s impossible. They’re buttery, fluffy, and moist. The frosting, oh the frosting. It’s sweet, light, fluffy, and melts in your mouth. Pure heaven.

I wish all of you a very happy Easter. Enjoy it with loved ones. Share each other, share food, share the love. Don’t share your cupcake! You don’t have to- there’s 23 more.

Love and sweet treats,

Jennie

Recipe

adapted from Sweetapolita

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup whole milk

2 tsp. vanilla extract

1/4 cup nonpareil sprinkles

Preheat the oven to 350 degrees F. Line two muffin tins with cupcake liners.

In a small bowl, combine the flours and set aside. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3-5 minutes. The mixture will become very pale. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and vanilla (I added the vanilla to the milk) with each addition, beat until the ingredients are incorporated, but do not over beat. Scrap down the bowl with a rubber spatula after each addition. Fold in nonpareils.

Spoon the batter into the cupcake liners. I use a stainless steel scoop. It makes scooping much easier and ensures that the cupcakes will be consistent in size. Bake in the middle of the oven until tops are golden brown and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 15-18 minutes. Cool cupcakes in tins for 5 minutes. Remove from tins and cool completely on a wire rack before frosting.

Pink Vanilla Frosting:

3 sticks unsalted butter, softened

5 cups confectioners’ sugar, sifted

2 tbs. whole milk

2 tsp. vanilla extract

pinch of salt

In a bowl of an electric mixer fitted with the whisk attachment, whip butter for 5 minutes on medium speed. Butter will become very pale (almost white) and creamy. Add confectioners’ sugar 1 cup at a time, beating after each addition. Add the milk and vanilla, beating until incorporated. Scrap down the bowl and whisk to combine. Add a touch of pink food coloring, and whisk until incorporated. I may have added a little too much; I was going for pale pink, but it came out a little on the hot pink side. Frosting is best if used right away.

Frost your cupcakes with an offset spatula or fill a pastry bag and pipe the frosting on. Add sprinkles.

 

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