But I know what you really want to know is who won the giveaway, right? It seems like I’m not the only one obsessed with Greek yogurt since over a hundred of you entered to win the free Chobani. So, let’s name the winners…
1. The case of flavored yogurts goes to Ali A.
2. The 3 (32 oz) containers go to Chelsy Ethridge.
Congrats, ladies! Please email me (firstname.lastname@example.org) and I’ll have Chobani get your yogurt in the mail ASAP!
Oh, and this pie I’ve been teasing you with in the photos? It’s the Grandma Jacobs original, laden with sour cream and spices, yet somehow light and airy. Although I prefer the Greek yogurt version shared last week, this version is Joe’s preference. I can’t say I blame him.
*Line a 9-inch pie plate with the unbaked crust.
*In a bowl, combine the remaining ingredients, whisking until well combined.
*Pour mixture into the unbaked pie crust. Bake in a 350 oven for 35 to 40 minutes or until the outsides are set and the center is slightly soft and glossy. Remove from oven and cool on a wire rack for 15 to 20 minutes. Transfer to a refrigerator and chill completely.
When Joe and I first got married, Joe’s mom, Lisa, gifted me with a recipe book filled with her grandmother’s recipes. This binder, filled with scans of recipes both handwritten and clipped from various sources, is called ‘Grandma Jacobs Recipe Book’, and boy is it a gem. Although I don’t think I’ll be making many of the entrees or ‘salads’ out of this book, the desserts immediately won me over. As someone who develops recipes for a living, I was intrigued by the different methods and ingredients used to make many commonplace treats, like cookies and pies.
As I browsed through the dessert section of this book, one recipe stuck in my mind: Sour Cream Raisin Pie. Growing up in a Dutch community in Iowa, sour cream raisin pie isn’t anything unusual; in fact, it’s a recipe that many people I know hold near and dear to their hearts. Personally, I had always thought it sounded like a strange concept. A pie developed around sour cream and raisins?
I made the original Grandma Jacobs recipe a couple weeks ago and was shocked and how quickly Joe ate the entire pie in a matter of days. I’ll be sharing the recipe with you later this week, for those of you who want the real deal. But when Chobani (Thank you, Lindsay! Your bosses should know how good you are at your job.) sent me more Greek yogurt than I know what to do with (a very good problem to have, indeed), I decided to whip up a healthier version of the pie.
Plain Greek yogurt and sour cream are nearly identical substitutes in cooking and baking, so I couldn’t imagine a more natural way to incorporate the yogurt into a healthier dessert. While the calories aren’t all that dramatically different between the two versions, this Greek yogurt version has twice the protein of the original, half the sugar, much less fat and just as much flavor.
Since I despise sour cream and love Greek yogurt (figure that one out), I enjoyed this version, complete with chopped pecan crust, much more than the sour cream original. That being said, the similarities between the two pies is astounding. And while sour cream raisin pie purists say you can serve this pie room temperature, I highly recommend serving it as chilled as possible. Somthing about the custard-like consistency just seems to call for being eaten cold.
Now let’s get to the goodies and giveaway! I was excited when Chobani offered to send me some of their new flavors to try. The case they sent contained Apple Cinnamon, Passion Fruit and Blood Orange. Joe and I were both really eager to try the flavors. Here’s what we thought.
1. Apple Cinnamon: I loved it and Joe liked it, which is probably due to the fact that I’m obsessed with cinnamon and usually add it to my plain Greek yogurt.
2. Passion Fruit: I had heard mixed reviews about the passion fruit flavor, especially the fact that it contains seeds, which some people said they don’t like. Personally, I didn’t mind the seeds and thought the flavor was pleasant. Joe, on the other hand, LOVED this flavor. He said it comes in second to his all-time favorite, black cherry.
3. Blood Orange: This was my favorite of the bunch. The tart, bright citrus flavor was spot-on and made for a perfect snack on its own.
Chobani wants to spread the Greek yogurt love to more than just me; they want to send some yogurt your way, too. They have generously offered to give away a case of their new flavors (Apple Cinnamon, Passion Fruit and Blood Orange) to one lucky reader. And that’s not all. A second reader will win 3 (32-ounce) containers of yogurt (0% plain, 2% plain and 0% vanilla).
To enter, leave a comment below telling me what your favorite flavor of Greek yogurt is between now and Sunday, April 1st at 10 p.m.
Greek Yogurt Raisin Pie
Developing recipes, formulating story concepts and writing about food accounts for a large chunk of my day-to-day at work. That’s not to say the less glamorous aspects don’t exist. Budgets, schedules and scouring recipes for errors and misplaced commas also take up a good chunk of my day. But let’s not focus on that right now.
The point is, I’ve become very familiar with recipe structure and formatting over the past four years, since the beginning days when I was an intern at Better Homes and Gardens. Before starting at the magazine, I actually had very little knowledge about what made up a complete, well-formatted recipe. And while there are many different ways to style and structure your recipe (it really depends on the magazine or company you work for), I thought it might be helpful to do a little post on recipe-writing 101. Whether you’re a blogger who posts recipes or someone who enters recipes into cooking and recipe competitions, writing a recipe that is well-formatted can go a long way.
Let’s break down a recipe, shall we?