8/17/14

homemade strawberry frozen yogurt

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Homemade frozen yogurt.
Who knew I'd be whipping up a batch or two?
Me, the ice cream junkie.
And here I am sharing it with you.
Not going to lie, this frozen yogurt was TASTY (never ever thought I'd say that, never been a fan
of frozen yogurt).
I am not one to order or even think of buying frozen yogurt--I mean yuck.
There are so many frozen yogurts that have either way too many chemicals and stabilizers in
there or they taste horrid, like flavored air.  Yeah flavored air.
And I never saw a frozen yogurt recipe I liked...until now.
I came across this recipe from The Neely's of the Food Network, reading through it I saw they used whole milk greek yogurt AND a hint of rum.
Nice.
Plus this recipe was easy--we all like easy.
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You all know that frozen yogurt does not have the scooping abilities as ice cream--a bit harder to scoop.
With that said, don't try and use a non-fat yogurt, it will turn into ice milk, and not taste good.
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strawberry frozen yogurt
from The Neely’s of Food Network
print recipe

4 cups strawberries, hulled and chopped
3/4 cup sugar (I used 1/2 cup and it was fine)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt (I used 1 1/4 cups)

cook notes:
I used a spiced rum Captain Morgans.
Do not try and use a non-fat or low fat yogurt--you
will have ice milk (unless you like that).
I used only a 1/2 cup of sugar; just felt the 3/4 cup
was too much. This is an excellent recipe--really good and solid.

A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss.
Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
Add the strawberries with their juices to a food processor.
Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
Place in the refrigerator to chill for 1 hour.
Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
Place in the freezer for several hours until hard enough to scoop.
Makes about 1 quart.

8/15/14

friday links


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This guy, has been on my bedroom window almost all summer, giving me the best sounds.
Hard to get a good photo of him through the screen.
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Having a jetty all to yourself is the best.
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Myself and a bunch of weather junkies were at the cape cod airfield looking for funnel clouds during an oncoming storm.
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I love feeding the seagulls doritos in the rain.
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Summers bounty sandwich.  Yum.
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The new flavors from Lindt Chocolate.  Yes, they are good--don't buy them!
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I am so addicted to the protein boxes at Starbucks and was always curious where we can get the
mini fruit & grain breads.
Ozery Bakery makes a better version.  Have you tried these?  Really good.
Perfect for breakfast and dipping in hummus.
I found mine at Whole Foods, but have been seeing them more and more in other grocery stores.
If you want to know where to find them go here. Plus Costco just started carrying them!
PicMonkey Collage (1)

around the web:

7 best foods for your belly
advice/tips for eye floaters
secret weapon for back pain
why those creepy Walmart ice cream sandwiches don't melt
kama the surfing pig
artist creates wonderland with fruit
10 things not to do as a new yorker visiting LA
bacon wrapped onion rings (seriously!)
how long will the food in my fridge last?
chinese boiled peanuts
s'mores pretzel hand pies!
so that's why Trader Joe's wine is so cheap
can bacon cause wrinkles & acne? (ut oh!)
tangerine butter cookies
7 savory recipes cooking with greek yogurt
best bedtime snack?
the many health benefits of cherries
8 foods high in magnesium
getting passwords under control
dulce de leche cheesecake w/ peaches (no bake!)
tic talks with the MV Times
best neck stretches
your brain on healthy food
how to undo the damage of sitting (oh so helpful!)
8 vegetables you buy once, regrow forever
transmission of ebola
natural ways to help your liver
6 fruits you are chopping up ALL wrong! (so handy!)
this is your body on anxiety
natural anxiety relief
amazing video footage of lighthouse employees going to & from work
how to be happier from elizabeth gilbert
the flying Red Bull team flying over NYC
top powerhouse fruits & vegetables (who knew about watercress?)
the BEST shark cam EVER! (shark week!)
worst drinks for your body
understanding ebola
pumpkin spice latte returning august 25?
I love this video: raised on waves
the many benefits of lemon water

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Have a wonderful weekend!

8/8/14

cookie butter crunch bars (no bake!)

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No Friday links this week, I am so strapped for time these days, but ohhh my do I have a yummy substitute for you: cookie butter crunch bars!
No oven was used to make these luscious little gems.
So so easy to make!
To be honest, I didn't think they would taste this good.
I've never been a real fan of the "no bake bars"--I know I know.
But they were always just too sweet, too gooey--not my cup of tea.
So I moved things around a bit to make them less sweet, more crunch....
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In the photo it looks like they are gooey and soft, but no no they are crisp and crunchy
(although if you keep them at room temp during the summer
they will get soft).
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Literally one bowl easy to make, and then cover it in white chocolate.
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Don't you love easy recipes that totally look gourmet?
Me too.
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cookie butter crunch bars (no bake)
recipe vanillasugarblog.com
print recipe

1 1/2 cups confectioners sugar
2 cups rough/crushed graham cracker crumbs* (I used cinnamon flavored)
1 cup cookie butter
1 cup unsalted butter, melted
3/4 ts sea salt

topping:
about 8-10 ounces of white chocolate, melted
couple TB of cookie butter for swirling in the white chocolate

cook notes:
* crush up the graham crackers with a little bit of rough chop still left in there. No need to go to
a fine powder. We want crunch!
You can easily use peanut butter, just use less salt as well, about 1/2 ts.
If you do use peanut butter, maybe use dark chocolate as a topping?

Grease up an 8 or 9-inch pan.
Combine all ingredients (except the topping ingredients) in a bowl and mix well.
Pour into pan, spread mixture into corners, making sure to push down and make flat.
Cover the top of mixture with plastic wrap, making sure to get all corners covered.
Place in fridge for at least an hour.
If you wrapped the top really well, I'm certain this would be fine
When ready to use/make the topping, melt the white chocolate over a double boiler or whatever
method you prefer.
I placed the melted white chocolate on the top, spread it around, then added in a couple clumps
of cookie butter and swirled it in for a nice visual.
You don't have to add in the extra cookie butter.
Let the chocolate topping harden, or put it back in fridge to finish setting up.
Using a sharp knife, slice into squares.
It's best to keep this cold; does not do well at room temp in the summer.
Makes about 12-15 small bars, depending on how you slice them.

8/4/14

salted chocolate-chocolate chip cookies

I'm such a fan of jacques torres infamous chocolate chip cookie recipe.
It's such a great recipe. The perfect chocolate chip cookie in my cookie-eating opinion.
It has the perfect blend of buttery cookie to chocolate, and the marinating of the cookie dough--love that idea of the dough getting a nice gentle sour taste to it--almost like a good sourdough.
I've made so many wonderful creations with his base chocolate chip cookie recipe:
cc cookies bars stuffed w/ peanut butter;
stuffed with potato chips;
stuffed with nutella;
and made into a pie stuffed with graham.
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And now I've taken that recipe and created a double chocolate version.
I've always wanted to do this, but was worried about it being too cakey or not enough crisp.
Plus I wanted a buttery chocolate cookie base, not an overpowering chocolate cookie base.
So I'm fairly certain I achieved a nice chocolate cookie base balance.
I did the marinate with these cookies as you do with the regular cookie base.
I let the cookie dough sit in the fridge for two days covered well.
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Keep the cookie dough as cold as possible--it helps to ensure less spreading when baking.
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I used a medium ice cream scoop for scooping out dough.
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Don't forget to salt the tops with sea salt!
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They are very fragile fresh out of the oven, so let them sit and cool a bit before devouring.
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They look gooey, but they're not that gooey, more like chewy middle, with warm chocolate chunks and a slight outer crisp. Perfect!

salted chocolate-chocolate chip cookies
base cookie recipe by Jacques Torres
print recipe

2 cups minus 2 TB cake flour
1 2/3 cups minus 2 TB bread flour
5 TB cocoa powder
1 ¼ ts baking soda
1 ½ ts baking powder
1 ½ ts coarse salt
22 TB unsalted butter, room temp
1 ¼ cups light brown sugar, NOT packed (loose)
1 cup granulated sugar
2 large eggs
2 ts natural vanilla extract
6-7 ounces of bittersweet chocolate chips
6-7 ounces of semi-sweet chocolate chips
Sea salt for the tops of cookie dough balls

cook notes:
Do not use dutch process cocoa powder.  I know it seems like a lot of salt in this recipe, but it’s not. We are using a lot of chocolate and the salt will balance itself out perfectly.  Please use (as Jacques Torres recommends) high quality chocolate chips or chunks in this recipe. Ghiradelli is what I use.  Please wrap the dough very well when getting ready to chill overnight; it’s very important to NOT let any air get inside the cookie dough. Cookie doughs with cocoa powder tend to dry out faster.  When ready to bake, let dough sit a bit at room temperature (15 minutes) to make it easier for scooping out.  It’s hard to tell when the cookies are done, so look for non-jiggly middles, firm outer edges.

Sift flours, cocoa powder, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough, and cover well; we don’t want this dough drying out.  Refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using a medium ice cream scoop, scoop out mounds of dough and place onto parchment lined baking sheets about 2 inches apart.
Sprinkle cookie dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Let cookies cool before removing to wire racks to cool.
Makes about 36 cookies

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