Browsing Tag

yogurt

Uncategorized

Yogurt Streusel Coffee Cake

March 7, 2014

YogurtCoffeeCake_1The weekend is almost upon us! For some reason, Friday’s arrival just sort of ambushed me and I am having a hard time believing that it’s Friday. I guess that’s a good problem to have, much better than the week dragging by. We don’t have a whole lot on the calendar this weekend, which I’m totally excited about. A few dinners with friends and family, a couple of lazy mornings, and enjoying the warmer weather with the pups. Sounds pretty perfect to me!

At work I’ve been creating some really fun yogurt cake recipes. And while I can’t share the amazing recipes just yet, I did play around in my own kitchen with a completely different yogurt cake that’s delicious in its own right. My dedicated taste tester, Joe, was a big fan of this cake. Serve it as a coffee cake in the morning or as a dessert with a dollop of whipped cream or a scoop of ice cream. It’s not overly sweet, which both Joe and I loved. But I think the best part is how easy it is to make.

I hope that wherever you are the weather is getting warmer (and yes, 30 degrees totally counts as warm!) and you take some time to relax with loved ones. See you Monday!

YogurtCoffeeCake_2

Yogurt Streusel Coffee Cake
Recipe type: Brunch/Dessert
Serves: 16 slices (2 cakes)
 
I love how easy this recipe is! You use the actual yogurt container to measure out all the sugar, oil and flour, meaning you don't need to dirty measuring cups and you can throw the yogurt container away when you're done. This coffee cake is easily my new go-to for easy, effortless entertaining. Perfect for breakfast, brunch of dessert.
Ingredients
  • 2 containers (5.3 to 6 oz) Greek yogurt (I used a flavored raspberry Greek yogurt)
  • 2 containers sugar
  • 1 container oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 containers all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • Streusel
  • ¼ cup brown sugar
  • ¼ cup old fashioned oats
  • ¼ cup all-purpose flour
  • 2 tablespoons butter, cut into small pieces
  • Icing
  • 1 container powdered sugar
  • 2 to 3 tablespoons milk
Instructions
  1. Heat oven to 350°F. Lightly spray two 8- or 9-inch round cake pans with cooking spray. Set aside.
  2. In large mixing bowl, combine yogurt, sugar and oil. Stir until well combined. Add eggs, one at a time, beating until just combined. Beat in the vanilla.
  3. In medium mixing bowl, stir together the flour, baking powder and cinnamon. Add flour mixture to wet mixture, beating with a whisk or electric mixer until smooth, about 30 seconds.
  4. Pour batter into cake pans.
  5. In small bowl, stir together the brown sugar, oats and flour. Work the butter in with your fingers until mixture resembles a coarse meal. Sprinkle streusel mixture on top of cakes.
  6. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out almost completely clean (a couple crumbs may remain because it's a slightly moister cake.)
  7. Cool cake in pan 10 minutes. Run a knife around edges of cake. Turn cake out of pans and cool on wire cooling racks.
  8. Whisk together the powdered sugar and milk until smooth. Drizzle over warm cakes. Serve cakes warm or cool.

 

Breakfast Cookie Dough

February 14, 2011

Happy Valentine’s Day, all! Before I say anything about Breakfast Cookie Dough, I want to let you all know how much I love you all. Over the past year, you’ve made this site more than I could have imagined it being, and I’m oh so thankful for you. Every time you e-mail me, send me a photo of a recipe you’ve made from the site, Tweet me, or comment about a recipe, I’m reminded of how blessed I am. I truly hope your Valentine’s Day is full of all the love you deserve.

Now that feelings have been shared, let’s get to the goods: cookie dough for breakfast, 100% guilt-free. I got inspired to make something like this after seeing many recipes for cookie dough ‘dip’ for fruit and other items. However, even the healthiest versions of this dip contained at least a little cream cheese. In my book, cream cheese and healthy breakfasts don’t really walk hand in hand. 

So I made this, Breakfast Cookie Dough, because I love sweet things in the morning, but I hate that rock-in-your-stomach feeling after eating a dense breakfast pastry. Even though I don’t have kids, I imagine it would be a fabulous way to get picky eaters to wolf down a breakfast full of protein and calcium without much fuss.

This recipe isn’t rocket science, but it sure is tasty. And for someone who likes breakfast to taste indulgent, it’s the perfect fix.

Breakfast Cooke Dough

Ingredients
*1 container plain, unsweetened 2% Greek yogurt (I use Fage brand)
*1/4 tsp. ground cinnamon
*1 Tbsp. creamy peanut butter
*1 to 2 tsp. Stevia, Truvia or other natural, no-calorie sweetener 
*1 Tbsp. dark or milk chocolate chips, chopped

Instructions
*In a bowl, combine the Greek yogurt, ground cinnamon, peanut butter, and sweetener. Stir gently until just combined. Fold in the chocolate chips. Sprinkle addtional chocolate chips on top, if desired.

Happy cooking!

Madison

Green Detox Smoothie

December 26, 2009


Thanksgiving and Christmas have passed, and my guess is that many of you are in need of a break. A break from butter and sugar and almost anything sweet that comes out of an oven, only to be covered in icing and powdered sugar or topped with whipped cream (and maybe even a break from family). So while I have a delicious oatmeal-coconut cookie recipe to share and a fruit pie that is to die for, I’m moving on to lighter, healthier fare – the kind that makes you feel good about what you just put into your body.


I love to eat, and because of that you will never see me posting anything about the Master Cleanse diet – a celebrity diet consisting of drinking nothing more than water mixed with lemon juice, cayenne pepper, and maple syrup. If that’s a detox, I want nothing to do with it! But after the holiday season has come and gone, I find myself needed to lighten it up a bit.

It doesn’t get any healthier, or easier, than this smoothie. Packed inside this little glass is a serving of veggies (yes, veggies), fruit, and dairy. And when paired with a salad for lunch, it packs even more punch. As usual, feel free to play around with the fruit in this smoothie. The spinach is a great choice for the veggie because it has a very mild, and slightly sweet flavor that doesn’t overpower the sweetness in the yogurt and fruit. Trust me, you won’t even know the spinach is there.

Ingredients:

1 (6-8 oz.) yogurt (preferably one with 100 calories or less)
1/4 cup skim milk
1/2 cup fresh or frozen spinach
1/2 banana
2 handfuls ice
1 Tbsp. lemon or lime juice

Instructions:

*Mix all the above ingredients together in a blender until smooth. Top with grated lemon peel, if desired.

Breakfast Dilemmas

August 28, 2009


Breakfast. In my opinion, one of the most glorious times of the day. I’m a morning person by nature, made even more so by a few cups of strong coffee. My favorite mornings are those when I am able to sit and have a long breakfast, usually stretching over a couple hours, while watching the Today Show and reading the paper.

But beyond coffee, breakfast can also present some challenges, because what is consumed in the morning usually sets the tone for eating patterns the rest of the day. Can anyone relate? I know if I start the day off with something overly sweet, my willpower the rest of the day is at a serious disadvantage. Battling my sweet tooth once it gets going is a losing game.

Some may suggest a fiber-filled bowl of oatmeal, but I find that starting my day off with a heaping bowl of carbohydrates, even if they are the good kind, just isn’t a good fit either. What’s a busy, health-concious, food-loving girl to do? Don’t write me off as crazy when I tell you that my solution is a Berry Tofu Smoothie.

I beg you….give this recipe a try. Packed with protein, calcium, and a serving of fruit, my Berry Tofu Smoothie manages to curb my craving for sweet without loading me down and keeps me full for hours. Try it…. and let me know what you think!

Berry Tofu Smoothie:

1 cup frozen mixed berries of your choice
1/2 cup Silken Tofu (firm or soft, it does not matter)
1/2 – 3/4cup skim milk
1 light yogurt such as Dannon Light and Fit or YoLight (any flavor you like)
2 tsp. Splenda (optional, but I like my smoothie a bit sweeter)

In a blender, process until smooth. The mixture will be thick, which I love. If you want a more drinkable smoothie, just add a bit more milk.

Enjoy!
Madison

Related Posts Plugin for WordPress, Blogger...